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Junior Sous Chef - Pastry at Accor
Sunshine Coast, Queensland, Australia - Full Time
Skills Needed
Pastry Leadership, Menu Development, Food Safety Standards, High Volume Production, Team Training, Bakery Operations, Event Catering, Quality Control, Organizational Skills, Kitchen Management
Specialization
Must be trade qualified in Patisserie with solid experience in a hotel or similar high-volume environment. Requires a creative approach to pastry, strong organizational skills, and the ability to lead a team under pressure.
Experience Required
Minimum 2 year(s)
Demi Chef - Qantas Lounges at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety, Hygiene Standards, Whs Compliance, Stock Control, Waste Minimisation, Fine Dining Presentation, Haccp, Portion Control, Communication Skills, Time Management
Specialization
Requires previous experience as a Demi Chef or Commis Chef and a relevant culinary qualification such as a Certificate III/IV in Commercial Cookery. Candidates must have experience in HACCP environments and fine-dining styles across various kitchen sections.
Experience Required
Minimum 2 year(s)
Vik. Restaurangchef (2år.) at Bastard Burgers Norge
Täby, Stockholm County, Sweden - Full Time
Skills Needed
Leadership, Staff Recruitment, Budget Management, Scheduling, Procurement, Food Safety, Customer Service, Communication, Organizational Skills, Performance Reporting, Team Motivation, Operational Management
Specialization
Candidates should have previous experience in restaurant or service roles, preferably with personnel and budget responsibility. Proficiency in Swedish and/or English is required, along with the flexibility to work evenings and weekends.
Experience Required
Minimum 2 year(s)
Chef - Oskar Blues Brewery at Monster Brewing Company
Brevard, North Carolina, United States - Full Time
Skills Needed
Kitchen Management, Food Truck Operations, Menu Planning, Food Safety, Staff Supervision, Budgeting, Inventory Management, Cost Control, Culinary Arts, Staff Training, Sanitation Standards, Communication Skills
Specialization
Requires at least 3 years of chef experience and 2 years of supervisory experience, along with a high school diploma and ServSafe certification. Candidates must be 21 or older and possess the physical endurance to handle a demanding kitchen environment.
Experience Required
Minimum 2 year(s)
Executive Sous Chef (2026) at The Nantucket Hotel & Resort
Nantucket, Massachusetts, United States - Full Time
Skills Needed
Kitchen Leadership, Team Development, Menu Development, Inventory Management, Food Safety, Cost Control, Hospitality Standards, Staff Mentoring, Quality Control, Sanitation Compliance, High Volume Cooking, Operational Management
Specialization
Requires at least 3 years of experience as a Sous Chef or higher in a high-volume kitchen. A culinary degree or equivalent luxury resort experience is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef (Korean Cuisine) at Accor
Clark Freeport Zone, Pampanga, Philippines - Full Time
Skills Needed
Kitchen Supervision, Food Preparation, Leadership, Management, Customer Service, Communication, Pressure Management, Korean Cuisine
Specialization
Requires 3 years of experience in a similar capacity, with 5-star hotel experience and culinary school certification being advantageous. Must possess strong leadership, management, and communication skills.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F) - LILLE at Tigermilk
Lille, Hauts-de-France, France - Full Time
Skills Needed
Order Taking, Customer Service, Table Setting, Menu Advising, Customer Loyalty, Service Fluidity
Specialization
Candidates must be passionate about the restaurant industry and possess high energy. A strong commitment to customer satisfaction and the ability to handle a high volume of guests is required.
Experience Required
Minimum 2 year(s)
Sous Chef (Hell's Kitchen) at River Cree Resort & Casino
Enoch, Utah, United States - Full Time
Skills Needed
Culinary Management, Food Safety, Sanitation Standards, Kitchen Operations, Staff Training, Inventory Control, Budget Management, Menu Development, Leadership, Problem Solving, Conflict Management, Change Management, Customer Service, Food Cost Calculation, Purchasing, Team Building
Specialization
Candidates must have a high school diploma, culinary education, and a Red Seal or equivalent certification. A minimum of 5 years of culinary management experience with strong leadership and communication skills is required.
Experience Required
Minimum 5 year(s)
Chef.fe de Cuisine Fellows at Maslow Group
Paris, Ile-de-France, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Haccp Compliance, Inventory Management, Cost Control, Modern Cuisine, Staff Training, Menu Implementation, Recruitment, English Fluency, Stress Management, Waste Reduction
Specialization
Candidates must have significant experience in high-volume table service establishments with raw product cooking and a mastery of modern cuisine. Strong leadership, organizational skills, and proficiency in kitchen management tools and English are required.
Experience Required
Minimum 5 year(s)
Restaurant Chef - CW Prime at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Sarasota, Florida, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Operations Management, Menu Development, Financial Management, P&L Management, Staff Training, Guest Relations, Marketing Strategy, Public Relations, Food Safety Compliance, Labor Forecasting, Talent Acquisition, Plating And Presentation, Inventory Management, Coaching And Mentoring, Budgeting
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 proficiency in kitchen supervision, financial accountability, and relationship building.
Experience Required
Minimum 2 year(s)
Sous-chef de cuisine (H/F) at Maisons Bocuse & C-Gastronomie
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Inventory Management, Haccp Compliance, Cost Control, Menu Development, Staff Scheduling, Quality Control, Culinary Arts
Specialization
Candidates must have previous successful experience as a Sous-chef and a passion for culinary arts. Rigor, attention to detail, and strong teamwork skills are essential.
Experience Required
Minimum 2 year(s)
Sous-chef de cuisine (H/F) at Sige Relais Chateaux
Aix-en-Provence, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Culinary Arts, Menu Development, Team Leadership, Staff Training, Food Safety, Hygiene Standards, Inventory Management, Kitchen Equipment Maintenance, Gastronomy, Coordination, Organization, Teamwork
Specialization
Candidates must have significant experience as a Sous-chef in a gastronomic or Michelin-starred restaurant. Strong leadership, organizational skills, and a passion for culinary excellence are required.
Experience Required
Minimum 5 year(s)
Sous Chef – Birdwood Grill at UNIVERSITY OF VIRGINIA HOST PROPERTIES INC
Charlottesville, Virginia, United States - Full Time
Skills Needed
Culinary Operations, Team Leadership, Food Quality Control, Menu Presentation, Staff Training, Mentoring, Inventory Management, Cost Control, Upscale Dining Service, Luxury Service Standards
Specialization
Candidates must have at least 5 years of culinary experience, including previous leadership roles. Experience in upscale or luxury dining environments is preferred.
Experience Required
Minimum 5 year(s)
Head Chef - Granada Tavern at endeavour group careers
Hobart, Tasmania, Australia - Full Time
Skills Needed
Kitchen Management, Leadership, Menu Creation, Food Safety, Team Development, Cost Control, Stakeholder Management, Manual Handling, Sustainable Sourcing, Culinary Arts
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)
Butikschef - Århus-området at jem & fix
Aarhus, Central Denmark Region, Denmark - Full Time
Skills Needed
Leadership, Store Management, Strategic Planning, Employee Development, Performance Management, Resource Optimization, Financial Literacy, Decision Making, Retail Operations, Recruitment, Goal Setting, Concept Implementation
Specialization
Candidates must have leadership experience within the retail industry and a valid driver's license. Proficiency in structured planning, numerical understanding, and the ability to work with a proven retail concept are required.
Experience Required
Minimum 5 year(s)
Køkkenchef og køkkenledere at Norrlyst ApS
Frederiksberg Municipality, Capital Region of Denmark, Denmark - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Financial Management, Scheduling, Quality Control, Guest Satisfaction, Operational Management
Specialization
Requires solid experience in kitchen operations, preferably in a leadership position, with a passion for gastronomy. Candidates must be natural leaders capable of motivating a team in a dynamic environment.
Experience Required
Minimum 5 year(s)
Chef(fe) d'équipe TPMR F/H at APF ENTREPRISES
Orly, Ile-de-France, France - Full Time
Skills Needed
Team Management, Scheduling, Customer Service, Interpersonal Skills, Organization, Autonomy, Reactivity, Crisis Management, Microsoft Excel, Microsoft Office Pack
Specialization
Requires experience in team management and proficiency in Microsoft Office, specifically Excel. Candidates must possess strong organizational skills and the ability to handle unexpected situations.
Experience Required
Minimum 2 year(s)
Pastry Chef | AYANA Komodo at AYANA Hospitality
Ouaké, Donga Department, Benin - Full Time
Skills Needed
Pastry Production, Bakery Production, Dessert Creation, Confections, Leadership, Team Management, Food Safety, Sanitation Practices, Communication, Organization, Creativity, Innovation
Specialization
Requires prior experience as a Pastry Chef in a luxury hotel or resort with strong technical skills in bakery and pastry production. Must possess leadership abilities and a thorough understanding of food safety and sanitation.
Experience Required
Minimum 5 year(s)
BE - Chef de groupe Levage at Socotec
Liege, Wallonia, Belgium - Full Time
Skills Needed
Team Management, Lifting Operations, Operational Planning, Quality Health And Safety, Client Relationship Management, Coordination, Audit Preparation, Decision Making
Specialization
Requires a technical bachelor's degree and 5 to 10 years of experience in lifting activities. Must possess strong leadership skills and the ability to organize and supervise operational goals.
Experience Required
Minimum 5 year(s)
Chef de Rayon Epicerie H/F at Tang Frères
Herblay, Ile-of-France, France - Full Time
Skills Needed
Stock Management, Team Supervision, Fifo Method, Hygiene And Quality Control, Commercial Promotion, Customer Service, Inventory Forecasting, Operational Commercial Management, Leadership, Organization, Analytical Skills, Resilience, Flexibility, Diplomacy
Specialization
Requires a degree (BAC to BAC+2) in operational commercial management and at least 3 years of experience in mass retail, preferably in food. Candidates must demonstrate leadership, organizational skills, and the ability to work autonomously in a dynamic environment.
Experience Required
Minimum 2 year(s)
Junior Sous Chef - Pastry at Accor
Sunshine Coast, Queensland, Australia -
Full Time

Start Date

Immediate

Expiry Date

27 Aug, 26

Salary

0.0

Posted On

29 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Pastry Leadership, Menu Development, Food Safety Standards, High-Volume Production, Team Training, Bakery Operations, Event Catering, Quality Control, Organizational Skills, Kitchen Management

Industry

Hospitality

Description
Company Description Step into a pastry leadership role in one of the Sunshine Coast’s most unique and diverse resort environments. Set across 36 hectares of stunning coastal surrounds, Novotel Sunshine Coast Resort is a standout destination featuring over 370 rooms, a private lagoon with water activities, a resort-style pool and vibrant dining at Sola Bar & Restaurant — our modern coastal take on Sicilian cuisine. At the centre of it all is the Sunshine Coast Convention Centre, hosting conferences and events for up to 1,400 guests. This scale and variety create an exciting pastry operation where you’ll deliver everything from refined à la carte desserts to large-scale event production, offering real variety and the chance to grow your skills in a dynamic setting. Job Description We’re looking for a passionate and driven Junior Sous Chef – Pastry to support the leadership of our pastry kitchen and help deliver high-quality, creative offerings across restaurant and event service. In this hands-on role, you’ll work closely with the Sous Chef and Head Chef to oversee daily pastry operations, ensuring consistency, quality and efficiency across all outlets. You’ll play a key role in guiding the team, maintaining standards and contributing to menu development in a fast-paced and rewarding environment. Key Responsibilities Support the day-to-day leadership of the pastry and bakery section Deliver high-quality pastry across à la carte and conference and events service Assist with menu development and bring fresh creative ideas Maintain consistency, presentation and food safety standards Train and support junior chefs within the pastry team Coordinate with kitchen teams to ensure smooth and efficient service Contribute to a positive team culture and continuous improvement Qualifications Trade qualified in Patisserie with solid pastry experience in a hotel or similar environment Experience in high-volume or conference and events operations highly regarded Strong knowledge of food safety and kitchen standards Creative approach with attention to detail and quality Ability to lead by example and support team development Strong organisational skills and ability to perform under pressure Positive attitude and passion for pastry and teamwork Additional Information Why work for Accor? Accor is one of the largest global hospitality businesses, with over 5400 Hotels across 110+ countries, the career development opportunities are endless. Benefits Your Way Access to global accommodation and F&B discounts #LearnYourWay with a sophisticated modern training platform, which offers a constantly expanding database of free, industry focused training. Recognition of service anniversaries and Accor Tenure Milestones. Our Commitment to Diversity & Inclusion. We are an inclusive employer, and our ambition is to attract, recruit, and develop diverse talent. We offer reasonable adjustments to support you. If you require an adjustment to be made during the recruitment process, you are most welcome to let us know. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities
Support the leadership of the pastry and bakery section to deliver high-quality offerings for à la carte and large-scale event services. Oversee daily operations, maintain food safety standards, and guide junior chefs to ensure consistency and efficiency.
Junior Sous Chef - Pastry at Accor
Sunshine Coast, Queensland, Australia - Full Time
Skills Needed
Pastry Leadership, Menu Development, Food Safety Standards, High Volume Production, Team Training, Bakery Operations, Event Catering, Quality Control, Organizational Skills, Kitchen Management
Specialization
Must be trade qualified in Patisserie with solid experience in a hotel or similar high-volume environment. Requires a creative approach to pastry, strong organizational skills, and the ability to lead a team under pressure.
Experience Required
Minimum 2 year(s)
Demi Chef - Qantas Lounges at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety, Hygiene Standards, Whs Compliance, Stock Control, Waste Minimisation, Fine Dining Presentation, Haccp, Portion Control, Communication Skills, Time Management
Specialization
Requires previous experience as a Demi Chef or Commis Chef and a relevant culinary qualification such as a Certificate III/IV in Commercial Cookery. Candidates must have experience in HACCP environments and fine-dining styles across various kitchen sections.
Experience Required
Minimum 2 year(s)
Vik. Restaurangchef (2år.) at Bastard Burgers Norge
Täby, Stockholm County, Sweden - Full Time
Skills Needed
Leadership, Staff Recruitment, Budget Management, Scheduling, Procurement, Food Safety, Customer Service, Communication, Organizational Skills, Performance Reporting, Team Motivation, Operational Management
Specialization
Candidates should have previous experience in restaurant or service roles, preferably with personnel and budget responsibility. Proficiency in Swedish and/or English is required, along with the flexibility to work evenings and weekends.
Experience Required
Minimum 2 year(s)
Chef - Oskar Blues Brewery at Monster Brewing Company
Brevard, North Carolina, United States - Full Time
Skills Needed
Kitchen Management, Food Truck Operations, Menu Planning, Food Safety, Staff Supervision, Budgeting, Inventory Management, Cost Control, Culinary Arts, Staff Training, Sanitation Standards, Communication Skills
Specialization
Requires at least 3 years of chef experience and 2 years of supervisory experience, along with a high school diploma and ServSafe certification. Candidates must be 21 or older and possess the physical endurance to handle a demanding kitchen environment.
Experience Required
Minimum 2 year(s)
Executive Sous Chef (2026) at The Nantucket Hotel & Resort
Nantucket, Massachusetts, United States - Full Time
Skills Needed
Kitchen Leadership, Team Development, Menu Development, Inventory Management, Food Safety, Cost Control, Hospitality Standards, Staff Mentoring, Quality Control, Sanitation Compliance, High Volume Cooking, Operational Management
Specialization
Requires at least 3 years of experience as a Sous Chef or higher in a high-volume kitchen. A culinary degree or equivalent luxury resort experience is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef (Korean Cuisine) at Accor
Clark Freeport Zone, Pampanga, Philippines - Full Time
Skills Needed
Kitchen Supervision, Food Preparation, Leadership, Management, Customer Service, Communication, Pressure Management, Korean Cuisine
Specialization
Requires 3 years of experience in a similar capacity, with 5-star hotel experience and culinary school certification being advantageous. Must possess strong leadership, management, and communication skills.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F) - LILLE at Tigermilk
Lille, Hauts-de-France, France - Full Time
Skills Needed
Order Taking, Customer Service, Table Setting, Menu Advising, Customer Loyalty, Service Fluidity
Specialization
Candidates must be passionate about the restaurant industry and possess high energy. A strong commitment to customer satisfaction and the ability to handle a high volume of guests is required.
Experience Required
Minimum 2 year(s)
Sous Chef (Hell's Kitchen) at River Cree Resort & Casino
Enoch, Utah, United States - Full Time
Skills Needed
Culinary Management, Food Safety, Sanitation Standards, Kitchen Operations, Staff Training, Inventory Control, Budget Management, Menu Development, Leadership, Problem Solving, Conflict Management, Change Management, Customer Service, Food Cost Calculation, Purchasing, Team Building
Specialization
Candidates must have a high school diploma, culinary education, and a Red Seal or equivalent certification. A minimum of 5 years of culinary management experience with strong leadership and communication skills is required.
Experience Required
Minimum 5 year(s)
Chef.fe de Cuisine Fellows at Maslow Group
Paris, Ile-de-France, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Haccp Compliance, Inventory Management, Cost Control, Modern Cuisine, Staff Training, Menu Implementation, Recruitment, English Fluency, Stress Management, Waste Reduction
Specialization
Candidates must have significant experience in high-volume table service establishments with raw product cooking and a mastery of modern cuisine. Strong leadership, organizational skills, and proficiency in kitchen management tools and English are required.
Experience Required
Minimum 5 year(s)
Restaurant Chef - CW Prime at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Sarasota, Florida, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Operations Management, Menu Development, Financial Management, P&L Management, Staff Training, Guest Relations, Marketing Strategy, Public Relations, Food Safety Compliance, Labor Forecasting, Talent Acquisition, Plating And Presentation, Inventory Management, Coaching And Mentoring, Budgeting
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 proficiency in kitchen supervision, financial accountability, and relationship building.
Experience Required
Minimum 2 year(s)
Sous-chef de cuisine (H/F) at Maisons Bocuse & C-Gastronomie
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Inventory Management, Haccp Compliance, Cost Control, Menu Development, Staff Scheduling, Quality Control, Culinary Arts
Specialization
Candidates must have previous successful experience as a Sous-chef and a passion for culinary arts. Rigor, attention to detail, and strong teamwork skills are essential.
Experience Required
Minimum 2 year(s)
Sous-chef de cuisine (H/F) at Sige Relais Chateaux
Aix-en-Provence, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Culinary Arts, Menu Development, Team Leadership, Staff Training, Food Safety, Hygiene Standards, Inventory Management, Kitchen Equipment Maintenance, Gastronomy, Coordination, Organization, Teamwork
Specialization
Candidates must have significant experience as a Sous-chef in a gastronomic or Michelin-starred restaurant. Strong leadership, organizational skills, and a passion for culinary excellence are required.
Experience Required
Minimum 5 year(s)
Sous Chef – Birdwood Grill at UNIVERSITY OF VIRGINIA HOST PROPERTIES INC
Charlottesville, Virginia, United States - Full Time
Skills Needed
Culinary Operations, Team Leadership, Food Quality Control, Menu Presentation, Staff Training, Mentoring, Inventory Management, Cost Control, Upscale Dining Service, Luxury Service Standards
Specialization
Candidates must have at least 5 years of culinary experience, including previous leadership roles. Experience in upscale or luxury dining environments is preferred.
Experience Required
Minimum 5 year(s)
Head Chef - Granada Tavern at endeavour group careers
Hobart, Tasmania, Australia - Full Time
Skills Needed
Kitchen Management, Leadership, Menu Creation, Food Safety, Team Development, Cost Control, Stakeholder Management, Manual Handling, Sustainable Sourcing, Culinary Arts
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)
Butikschef - Århus-området at jem & fix
Aarhus, Central Denmark Region, Denmark - Full Time
Skills Needed
Leadership, Store Management, Strategic Planning, Employee Development, Performance Management, Resource Optimization, Financial Literacy, Decision Making, Retail Operations, Recruitment, Goal Setting, Concept Implementation
Specialization
Candidates must have leadership experience within the retail industry and a valid driver's license. Proficiency in structured planning, numerical understanding, and the ability to work with a proven retail concept are required.
Experience Required
Minimum 5 year(s)
Køkkenchef og køkkenledere at Norrlyst ApS
Frederiksberg Municipality, Capital Region of Denmark, Denmark - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Financial Management, Scheduling, Quality Control, Guest Satisfaction, Operational Management
Specialization
Requires solid experience in kitchen operations, preferably in a leadership position, with a passion for gastronomy. Candidates must be natural leaders capable of motivating a team in a dynamic environment.
Experience Required
Minimum 5 year(s)
Chef(fe) d'équipe TPMR F/H at APF ENTREPRISES
Orly, Ile-de-France, France - Full Time
Skills Needed
Team Management, Scheduling, Customer Service, Interpersonal Skills, Organization, Autonomy, Reactivity, Crisis Management, Microsoft Excel, Microsoft Office Pack
Specialization
Requires experience in team management and proficiency in Microsoft Office, specifically Excel. Candidates must possess strong organizational skills and the ability to handle unexpected situations.
Experience Required
Minimum 2 year(s)
Pastry Chef | AYANA Komodo at AYANA Hospitality
Ouaké, Donga Department, Benin - Full Time
Skills Needed
Pastry Production, Bakery Production, Dessert Creation, Confections, Leadership, Team Management, Food Safety, Sanitation Practices, Communication, Organization, Creativity, Innovation
Specialization
Requires prior experience as a Pastry Chef in a luxury hotel or resort with strong technical skills in bakery and pastry production. Must possess leadership abilities and a thorough understanding of food safety and sanitation.
Experience Required
Minimum 5 year(s)
BE - Chef de groupe Levage at Socotec
Liege, Wallonia, Belgium - Full Time
Skills Needed
Team Management, Lifting Operations, Operational Planning, Quality Health And Safety, Client Relationship Management, Coordination, Audit Preparation, Decision Making
Specialization
Requires a technical bachelor's degree and 5 to 10 years of experience in lifting activities. Must possess strong leadership skills and the ability to organize and supervise operational goals.
Experience Required
Minimum 5 year(s)
Chef de Rayon Epicerie H/F at Tang Frères
Herblay, Ile-of-France, France - Full Time
Skills Needed
Stock Management, Team Supervision, Fifo Method, Hygiene And Quality Control, Commercial Promotion, Customer Service, Inventory Forecasting, Operational Commercial Management, Leadership, Organization, Analytical Skills, Resilience, Flexibility, Diplomacy
Specialization
Requires a degree (BAC to BAC+2) in operational commercial management and at least 3 years of experience in mass retail, preferably in food. Candidates must demonstrate leadership, organizational skills, and the ability to work autonomously in a dynamic environment.
Experience Required
Minimum 2 year(s)