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Chef de Cuisine - Banquet at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Jakarta, Jakarta, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Budget Management, Inventory Control, Plating And Presentation, Customer Service, Employee Training, Sanitation Standards, Operational Planning
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 leadership skills and a strong understanding of food and beverage operational standards.
Experience Required
Minimum 2 year(s)
Demi chef de partie (H/F) at Nouvelle Garde
Paris, Ile-de-France, France - Full Time
Skills Needed
Mise En Place, Food Preparation, Plating, Hygiene And Sanitation, Workstation Organization, Mentoring Junior Staff, Recipe Compliance
Specialization
The candidate must be able to manage a kitchen station and ensure high standards of cleanliness and quality. Experience in a professional kitchen environment is implied by the Demi Chef de Partie rank.
Experience Required
Minimum 2 year(s)
Head Chef | The Esplanade at endeavour group careers
Hobart, Tasmania, Australia - Full Time
Skills Needed
Kitchen Leadership, Menu Planning, Team Building, Operational Setup, Food Safety, Financial Management, Staff Training, Stakeholder Management, Manual Handling
Specialization
Candidates must possess trade cooking qualifications, food safety certifications, and significant experience as a Head Chef. The role requires the physical ability to perform manual handling tasks such as moving stock and deliveries.
Experience Required
Minimum 5 year(s)
Chef d'équipe bardeur H/F at SMAC
Paris, Ile-de-France, France - Full Time
Skills Needed
Team Leadership, Cladding Installation, Site Management, Technical Diagnosis, Safety Coordination, Resource Planning, Quality Control, Training And Mentoring, Risk Analysis, Client Relations
Specialization
Requires a dynamic and organized professional capable of diagnosing leaks and proposing technical solutions for building envelopes. Must possess strong leadership, communication, and pedagogical skills to train and manage a team.
Experience Required
Minimum 5 year(s)
Chef De Partie/Supervisor at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Kitchen Supervision, Food Production, Staff Training, Inventory Management, Safety Sanitation Standards, Recipe Adherence, Menu Presentation, Scheduling, Equipment Operation, Waste Reduction, Quality Control, Mathematical Skills
Specialization
Requires 2-3 years of experience in a lead cook position and a high school diploma or equivalent. Preferred candidates have completed a culinary or apprenticeship program and possess strong knowledge of safety sanitation standards.
Experience Required
Minimum 2 year(s)
Chef De Partie/Supervisor at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Line Operation Supervision, Food Production, Staff Training, Staff Scheduling, Inventory Management, Food Safety And Sanitation, Recipe Adherence, Kitchen Equipment Operation, Quality Control, Waste Reduction, Menu Presentation, Mathematical Skills
Specialization
Requires 2-3 years of experience in a lead cook position and a high school diploma or equivalent. Preference is given to candidates with culinary or apprenticeship program certifications and strong knowledge of safety sanitation standards.
Experience Required
Minimum 2 year(s)
Sous Chef - Martha & Mary at Martha & Mary Health Services
Poulsbo, Washington, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Inventory Management, Staff Supervision, Food Safety, Purchasing, Regulatory Compliance, Therapeutic Diets, Cost Control, Time Management, Conflict Resolution, Hospitality, Training And Coaching, Sanitation Standards, Production Scheduling, Customer Service
Specialization
Candidates must have a high school diploma, a Washington State Food Worker Card, and at least two years of commercial kitchen experience. A culinary degree and ServSafe Manager Certification are preferred.
Experience Required
Minimum 2 year(s)
Chef de projet AMOA (H/F) at Scalian Inc
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Business Analysis, Project Management, Functional Support, Requirements Gathering, Project Steering, User Adoption, Prioritization, Coordination
Specialization
A minimum of 5 years of experience in application project management or business analysis (AMOA) is required. Candidates must possess strong interpersonal skills and the ability to translate business needs into formal requirements.
Experience Required
Minimum 5 year(s)
Sous Chef (Spanish Resto) at Filinvest Group
Mabalacat, Pampanga, Philippines - Full Time
Skills Needed
Spanish Cuisine, Menu Planning, Food Costing, Kitchen Operations, Food Safety, Haccp, Inventory Management, Staff Training, Food Presentation, Hygiene Standards, Budgeting, Team Leadership, Quality Control, Production Scheduling, Culinary Techniques, Waste Control
Specialization
Requires a Culinary Degree or Diploma with a preference for a background in Spanish cuisine and certifications in Food Safety or HACCP. Must possess strong leadership skills and the flexibility to work long hours, weekends, and holidays.
Experience Required
Minimum 5 year(s)
Chef de cuisine sushi H/F at MATSURI
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Fish Cutting, Team Management, Cost Management, Inventory Management, Hygiene And Safety Procedures, Production Planning, Staff Training, Stock Management
Specialization
Requires previous experience in a supervisory kitchen role such as a sous-chef or junior head chef. Must possess technical fish-cutting skills and the ability to lead a team with rigor and adaptability.
Experience Required
Minimum 2 year(s)
Sous Chef - Pacific Hotel at endeavour group careers
Yeppoon, Queensland, Australia - Full Time
Skills Needed
Kitchen Management, Leadership, Food Safety, Menu Execution, Team Mentoring, Stock Management, High Volume Cooking, Manual Handling, Operational Efficiency, Staff Supervision
Specialization
Applicants must have solid experience as a Sous Chef in a high-volume environment and possess current food safety certifications. The role requires the physical ability to perform manual handling tasks such as moving stock and deliveries.
Experience Required
Minimum 2 year(s)
Consultant Chef de projet at GEC
Casablanca, Casablanca-Settat, Morocco - Full Time
Skills Needed
Project Management, It Transformation, Stakeholder Management, Risk Management, Change Management, Strategic Planning, Business Analysis, Governance, Reporting, Coordination, Leadership, Communication
Specialization
Requires a Master's degree (Engineering or equivalent) with 8 to 15 years of project management experience, preferably in banking. Candidates must demonstrate strong analytical skills, leadership, and a consulting posture to drive complex subjects forward.
Experience Required
Minimum 10 year(s)
Head Chef - Peel Alehouse at endeavour group careers
Halls Head, Western Australia, Australia - Full Time
Skills Needed
Kitchen Leadership, Menu Creation, Food Safety, Team Management, Cost Control, Stakeholder Management, Manual Handling, Sustainable Sourcing, Bistro Operations, Staff Training
Specialization
Candidates must possess trade cooking qualifications, food safety certifications, and proven experience as a Head Chef. The role requires the physical ability to perform manual handling tasks such as moving stock and kegs.
Experience Required
Minimum 5 year(s)
Sous Chef - Pacific Hotel at endeavour group careers
Yeppoon, Queensland, Australia - Full Time
Skills Needed
Leadership, Kitchen Management, Food Safety, Menu Creation, Team Mentoring, Stock Management, High Volume Cooking, Operational Efficiency, Physical Stamina, Staff Supervision
Specialization
Applicants must have solid experience as a Sous Chef in a high-volume environment and possess current food safety certifications. The role requires the physical ability to perform manual handling tasks such as lifting stock and deliveries.
Experience Required
Minimum 2 year(s)
Chef d'équipe Monteur F/H at GROUPE ADF
Berre-l'Étang, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Management, Preventive Maintenance, Corrective Maintenance, Piping, Boilermaking, General Installation, Hse Regulations, Industrial Assembly, Resource Coordination, Client Relationship Management
Specialization
Requires a higher technician degree and confirmed experience in industrial environments such as piping or boilermaking. A valid driver's license is mandatory, and experience in the petrochemical industry is considered an asset.
Experience Required
Minimum 5 year(s)
Junior Sous Chef - Pastry at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Sepang, Selangor, Malaysia - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Menu Development, Culinary Arts, Food Presentation, Budget Management, Employee Training, Guest Relations, Quality Control, Shift Supervision
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 be able to lead shifts and maintain strict food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de cuisine sushi H/F at MATSURI
Aix-en-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Fish Cutting, Team Management, Cost Management, Inventory Management, Hygiene And Safety Procedures, Production Planning, Stock Management, Staff Training
Specialization
Requires previous experience in a supervisory kitchen role such as a sous-chef or junior head chef. Must possess technical expertise in fish cutting and strong leadership skills to manage a team and prioritize tasks.
Experience Required
Minimum 2 year(s)
Commis Chef - Hot Section at Big Mamma
London, England, United Kingdom - Full Time
Skills Needed
Hot Section Cooking, Food Preparation, Hygiene Standards, Food Safety, Teamwork, Communication, Time Management, High Volume Kitchen Operations
Specialization
Candidates should have previous experience as a Commis Chef in a busy hot section and a passion for Italian cuisine. A proactive attitude, strong teamwork skills, and flexibility to work evenings and weekends are required.
Chef De Partie/Supervisor at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Line Operation Supervision, Food Production, Staff Training, Inventory Management, Food Safety And Sanitation, Recipe Adherence, Staff Scheduling, Quality Control, Kitchen Equipment Operation, Waste Reduction, Menu Presentation, Mathematical Skills
Specialization
Requires 2-3 years of experience in a lead cook position and a high school diploma or equivalent. Candidates should possess strong knowledge of safety sanitation standards and the ability to work a flexible schedule.
Experience Required
Minimum 2 year(s)
Chef - South Tweed Tavern at endeavour group careers
Tweed Heads South, New South Wales, Australia - Full Time
Skills Needed
Trade Cooking, Kitchen Management, Food Presentation, Food Safety, Hygiene Standards, Organization, Communication, Manual Handling, Fast Paced Environment
Specialization
Candidates must possess necessary trade cooking qualifications and have experience working in a fast-paced kitchen. Strong organizational skills and the physical ability to perform manual handling tasks are required.
Experience Required
Minimum 2 year(s)
Chef de Cuisine - Banquet at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Jakarta, Jakarta, Indonesia -
Full Time

Start Date

Immediate

Expiry Date

16 Aug, 26

Salary

0.0

Posted On

18 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Budget Management, Inventory Control, Plating and Presentation, Customer Service, Employee Training, Sanitation Standards, Operational Planning

Industry

Hospitality

Description
JOB SUMMARY   Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.   CANDIDATE PROFILE    Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.   CORE WORK ACTIVITIES   Ensuring Culinary Standards and Responsibilities are Met for Restaurant • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. • Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Maintains food preparation handling and correct storage standards. • Recognizes superior quality products, presentations and flavor. • Plans and manages food quantities and plating requirements for the restaurant. • Communications production needs to key personnel. • Assists in developing daily and seasonal menu items for the restaurant. • Ensures compliance with all applicable laws and regulations regulations. • Follows proper handling and right temperature of all food products. • Estimates daily restaurant production needs. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Checks the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented and creates decorative food displays.   Leading Kitchen Team • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Leads shift teams while personally preparing food items and executing requests based on required specifications. • Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensuring and maintaining the productivity level of employees. • Ensures employees are cross-trained to support successful daily operations. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.   Establishing and Maintaining Restaurant Kitchen Goals • Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. • Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. • Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. • Effectively investigates, reports and follows-up on employee accidents. • Knows and implements company safety standards.   Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Sets a positive example for guest relations. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. • Empowers employees to provide excellent customer service. • Handles guest problems and complaints. • Interacts with guests to obtain feedback on product quality and service levels.   Managing and Conducting Human Resource Activities  • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. • Manages employee progressive discipline procedures. • Participates in the employee performance appraisal process, providing feedback as needed. • Uses all available on the job training tools for employees. • Assists as needed in the interviewing and hiring of employee team members with appropriate skills.   Additional Responsibilities  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings.     At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

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Responsibilities
Accountable for the quality, consistency, and production of the restaurant kitchen while leading staff and managing food-related functions. Responsibilities include coordinating menus, purchasing, and staffing to improve guest satisfaction and maintain the operating budget.
Chef de Cuisine - Banquet at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Jakarta, Jakarta, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Budget Management, Inventory Control, Plating And Presentation, Customer Service, Employee Training, Sanitation Standards, Operational Planning
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 leadership skills and a strong understanding of food and beverage operational standards.
Experience Required
Minimum 2 year(s)
Demi chef de partie (H/F) at Nouvelle Garde
Paris, Ile-de-France, France - Full Time
Skills Needed
Mise En Place, Food Preparation, Plating, Hygiene And Sanitation, Workstation Organization, Mentoring Junior Staff, Recipe Compliance
Specialization
The candidate must be able to manage a kitchen station and ensure high standards of cleanliness and quality. Experience in a professional kitchen environment is implied by the Demi Chef de Partie rank.
Experience Required
Minimum 2 year(s)
Head Chef | The Esplanade at endeavour group careers
Hobart, Tasmania, Australia - Full Time
Skills Needed
Kitchen Leadership, Menu Planning, Team Building, Operational Setup, Food Safety, Financial Management, Staff Training, Stakeholder Management, Manual Handling
Specialization
Candidates must possess trade cooking qualifications, food safety certifications, and significant experience as a Head Chef. The role requires the physical ability to perform manual handling tasks such as moving stock and deliveries.
Experience Required
Minimum 5 year(s)
Chef d'équipe bardeur H/F at SMAC
Paris, Ile-de-France, France - Full Time
Skills Needed
Team Leadership, Cladding Installation, Site Management, Technical Diagnosis, Safety Coordination, Resource Planning, Quality Control, Training And Mentoring, Risk Analysis, Client Relations
Specialization
Requires a dynamic and organized professional capable of diagnosing leaks and proposing technical solutions for building envelopes. Must possess strong leadership, communication, and pedagogical skills to train and manage a team.
Experience Required
Minimum 5 year(s)
Chef De Partie/Supervisor at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Kitchen Supervision, Food Production, Staff Training, Inventory Management, Safety Sanitation Standards, Recipe Adherence, Menu Presentation, Scheduling, Equipment Operation, Waste Reduction, Quality Control, Mathematical Skills
Specialization
Requires 2-3 years of experience in a lead cook position and a high school diploma or equivalent. Preferred candidates have completed a culinary or apprenticeship program and possess strong knowledge of safety sanitation standards.
Experience Required
Minimum 2 year(s)
Chef De Partie/Supervisor at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Line Operation Supervision, Food Production, Staff Training, Staff Scheduling, Inventory Management, Food Safety And Sanitation, Recipe Adherence, Kitchen Equipment Operation, Quality Control, Waste Reduction, Menu Presentation, Mathematical Skills
Specialization
Requires 2-3 years of experience in a lead cook position and a high school diploma or equivalent. Preference is given to candidates with culinary or apprenticeship program certifications and strong knowledge of safety sanitation standards.
Experience Required
Minimum 2 year(s)
Sous Chef - Martha & Mary at Martha & Mary Health Services
Poulsbo, Washington, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Inventory Management, Staff Supervision, Food Safety, Purchasing, Regulatory Compliance, Therapeutic Diets, Cost Control, Time Management, Conflict Resolution, Hospitality, Training And Coaching, Sanitation Standards, Production Scheduling, Customer Service
Specialization
Candidates must have a high school diploma, a Washington State Food Worker Card, and at least two years of commercial kitchen experience. A culinary degree and ServSafe Manager Certification are preferred.
Experience Required
Minimum 2 year(s)
Chef de projet AMOA (H/F) at Scalian Inc
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Business Analysis, Project Management, Functional Support, Requirements Gathering, Project Steering, User Adoption, Prioritization, Coordination
Specialization
A minimum of 5 years of experience in application project management or business analysis (AMOA) is required. Candidates must possess strong interpersonal skills and the ability to translate business needs into formal requirements.
Experience Required
Minimum 5 year(s)
Sous Chef (Spanish Resto) at Filinvest Group
Mabalacat, Pampanga, Philippines - Full Time
Skills Needed
Spanish Cuisine, Menu Planning, Food Costing, Kitchen Operations, Food Safety, Haccp, Inventory Management, Staff Training, Food Presentation, Hygiene Standards, Budgeting, Team Leadership, Quality Control, Production Scheduling, Culinary Techniques, Waste Control
Specialization
Requires a Culinary Degree or Diploma with a preference for a background in Spanish cuisine and certifications in Food Safety or HACCP. Must possess strong leadership skills and the flexibility to work long hours, weekends, and holidays.
Experience Required
Minimum 5 year(s)
Chef de cuisine sushi H/F at MATSURI
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Fish Cutting, Team Management, Cost Management, Inventory Management, Hygiene And Safety Procedures, Production Planning, Staff Training, Stock Management
Specialization
Requires previous experience in a supervisory kitchen role such as a sous-chef or junior head chef. Must possess technical fish-cutting skills and the ability to lead a team with rigor and adaptability.
Experience Required
Minimum 2 year(s)
Sous Chef - Pacific Hotel at endeavour group careers
Yeppoon, Queensland, Australia - Full Time
Skills Needed
Kitchen Management, Leadership, Food Safety, Menu Execution, Team Mentoring, Stock Management, High Volume Cooking, Manual Handling, Operational Efficiency, Staff Supervision
Specialization
Applicants must have solid experience as a Sous Chef in a high-volume environment and possess current food safety certifications. The role requires the physical ability to perform manual handling tasks such as moving stock and deliveries.
Experience Required
Minimum 2 year(s)
Consultant Chef de projet at GEC
Casablanca, Casablanca-Settat, Morocco - Full Time
Skills Needed
Project Management, It Transformation, Stakeholder Management, Risk Management, Change Management, Strategic Planning, Business Analysis, Governance, Reporting, Coordination, Leadership, Communication
Specialization
Requires a Master's degree (Engineering or equivalent) with 8 to 15 years of project management experience, preferably in banking. Candidates must demonstrate strong analytical skills, leadership, and a consulting posture to drive complex subjects forward.
Experience Required
Minimum 10 year(s)
Head Chef - Peel Alehouse at endeavour group careers
Halls Head, Western Australia, Australia - Full Time
Skills Needed
Kitchen Leadership, Menu Creation, Food Safety, Team Management, Cost Control, Stakeholder Management, Manual Handling, Sustainable Sourcing, Bistro Operations, Staff Training
Specialization
Candidates must possess trade cooking qualifications, food safety certifications, and proven experience as a Head Chef. The role requires the physical ability to perform manual handling tasks such as moving stock and kegs.
Experience Required
Minimum 5 year(s)
Sous Chef - Pacific Hotel at endeavour group careers
Yeppoon, Queensland, Australia - Full Time
Skills Needed
Leadership, Kitchen Management, Food Safety, Menu Creation, Team Mentoring, Stock Management, High Volume Cooking, Operational Efficiency, Physical Stamina, Staff Supervision
Specialization
Applicants must have solid experience as a Sous Chef in a high-volume environment and possess current food safety certifications. The role requires the physical ability to perform manual handling tasks such as lifting stock and deliveries.
Experience Required
Minimum 2 year(s)
Chef d'équipe Monteur F/H at GROUPE ADF
Berre-l'Étang, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Management, Preventive Maintenance, Corrective Maintenance, Piping, Boilermaking, General Installation, Hse Regulations, Industrial Assembly, Resource Coordination, Client Relationship Management
Specialization
Requires a higher technician degree and confirmed experience in industrial environments such as piping or boilermaking. A valid driver's license is mandatory, and experience in the petrochemical industry is considered an asset.
Experience Required
Minimum 5 year(s)
Junior Sous Chef - Pastry at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Sepang, Selangor, Malaysia - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Menu Development, Culinary Arts, Food Presentation, Budget Management, Employee Training, Guest Relations, Quality Control, Shift Supervision
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 be able to lead shifts and maintain strict food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de cuisine sushi H/F at MATSURI
Aix-en-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Fish Cutting, Team Management, Cost Management, Inventory Management, Hygiene And Safety Procedures, Production Planning, Stock Management, Staff Training
Specialization
Requires previous experience in a supervisory kitchen role such as a sous-chef or junior head chef. Must possess technical expertise in fish cutting and strong leadership skills to manage a team and prioritize tasks.
Experience Required
Minimum 2 year(s)
Commis Chef - Hot Section at Big Mamma
London, England, United Kingdom - Full Time
Skills Needed
Hot Section Cooking, Food Preparation, Hygiene Standards, Food Safety, Teamwork, Communication, Time Management, High Volume Kitchen Operations
Specialization
Candidates should have previous experience as a Commis Chef in a busy hot section and a passion for Italian cuisine. A proactive attitude, strong teamwork skills, and flexibility to work evenings and weekends are required.
Chef De Partie/Supervisor at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Line Operation Supervision, Food Production, Staff Training, Inventory Management, Food Safety And Sanitation, Recipe Adherence, Staff Scheduling, Quality Control, Kitchen Equipment Operation, Waste Reduction, Menu Presentation, Mathematical Skills
Specialization
Requires 2-3 years of experience in a lead cook position and a high school diploma or equivalent. Candidates should possess strong knowledge of safety sanitation standards and the ability to work a flexible schedule.
Experience Required
Minimum 2 year(s)
Chef - South Tweed Tavern at endeavour group careers
Tweed Heads South, New South Wales, Australia - Full Time
Skills Needed
Trade Cooking, Kitchen Management, Food Presentation, Food Safety, Hygiene Standards, Organization, Communication, Manual Handling, Fast Paced Environment
Specialization
Candidates must possess necessary trade cooking qualifications and have experience working in a fast-paced kitchen. Strong organizational skills and the physical ability to perform manual handling tasks are required.
Experience Required
Minimum 2 year(s)