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Demi Chef - Chinese Cuisine at Accor
Sepang, Selangor, Malaysia - Full Time
Skills Needed
Chinese Cuisine, Food Hygiene, Haccp, Food Preparation, Culinary Standards, Kitchen Management, Staff Supervision, Food Presentation, Menu Development, Recipe Interpretation, Communication, Interpersonal Skills
Specialization
Candidates must have completed a recognized culinary apprenticeship or professional training program. A minimum of 2 years of experience in a five-star international hotel or fine dining establishment is required.
Experience Required
Minimum 2 year(s)
Junior Sous Chef | Banquets at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Leadership, Banquets Operations, Menu Planning, Stock Control, Shift Leadership, Culinary Standards, Team Mentoring, Food Safety, Haccp, Decision Making, Adaptability, Workflow Management, Rostering, Service Delivery, Precision, Presentation
Specialization
Candidates must hold a qualification in Commercial Cookery, possess a strong understanding of food safety standards and HACCP, and have proven experience in a five-star or luxury hotel setting. Essential qualities include clear communication, professionalism, the ability to lead by example under pressure, and holding full Australian working rights.
Experience Required
Minimum 2 year(s)
Sous Chef - Banquet Kitchen at Accor
Cairns, Queensland, Australia - Full Time
Skills Needed
Event Management, Cost Control, Budgeting, Team Leadership, Culinary Skills, Haccp Knowledge, Training & Development, Local Competition Awareness
Specialization
Candidates should have extensive experience managing large banquet events and a strong background in luxury hotels or resorts. They must also be able to work a flexible roster and have knowledge of the HACCP management system.
Experience Required
Minimum 5 year(s)
Sous Chef - Banquet Kitchen at Accor
Cairns, Queensland, Australia - Full Time
Skills Needed
Event Management, Cost Control, Budgeting, Team Leadership, Recruiting, Training, Development, Haccp Management, Banquet Operations, A La Carte Preparation, Quality Control, Consistency Management, Industry Trend Awareness
Specialization
Candidates must have extensive experience managing large events up to 500 guests and prior work in 4-5 star hotels or resorts is essential, making this suitable for a seasoned Chef de Partie ready for advancement. Required qualifications include strong banquet and A La Carte facilitation skills, flexibility for varied shifts, and strong knowledge of the HACCP management system.
Experience Required
Minimum 5 year(s)
(CAN) Chef d’équipe de nuit at walmart
Montreal, Quebec, Canada - Full Time
Skills Needed
Team Leadership, Retail Operations, Inventory Management, Merchandising, Safety Compliance, Security Oversight, Staff Training, Attention To Detail, Problem Solving, Communication
Specialization
Candidates must be at least 18 years of age. No specific educational or professional experience requirements are listed beyond the ability to lead a team and maintain store standards.
Chef de partie confirmé H/F at Relais & Châteaux Park-Hotel Egerner Höfe
Billiers, Brittany, France - Full Time
Skills Needed
Culinary Preparation, Food Plating, Hygiene Standards, Teamwork, Menu Development, Recipe Creation, Ingredient Handling, Kitchen Management
Specialization
Previous experience in a similar high-level establishment is required. Candidates must demonstrate a strong respect for products, equipment, and the establishment's values.
Experience Required
Minimum 2 year(s)
CHEF DE RANG H/F CDD SAISON at Accor
Marseille, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Customer Satisfaction, Personalized Welcome, Attentive Service, Customer Feedback Management, Customer Relationship Building, Upselling, Service Coordination, Team Supervision, Professional English, Point Of Sale Setup, Cleaning And Storage, Menu Knowledge, Pace Adaptation, Material Preservation, Brand Procedures Adherence
Specialization
Candidates must be capable of establishing good customer relations, advising clients, and ensuring loyalty, while also possessing a professional level of English. Key duties involve managing service setup, cleaning, checking menu composition before service, adapting work rhythm to client flow, and adhering to brand and hotel policies.
Assisterande restaurangchef at ChopChop
Örebro, , Sweden - Full Time
Skills Needed
Leadership, Team Motivation, Daily Operations Management, Scheduling, Staff Planning, Customer Service, Quality Assurance, Compliance, Marketing, Sales Activities, Result Tracking, Decision Making, Problem Solving, Goal Orientation, Positive Energy, Inspiration
Specialization
Candidates must be natural leaders with at least one to two years of experience in personnel management, preferably within the restaurant or service industry, and must thrive on taking responsibility and making decisions.
Experience Required
Minimum 2 year(s)
Sous Chef - Carversteak NYC at Carver Road Hospitality
New York, New York, United States - Full Time
Skills Needed
Recipe Knowledge, Operational Systems, Payroll, Inventory Management, Purchasing, Interviewing, Hiring, Training, Performance Reviews, Coaching, Menu Planning, Financial Acumen, P&L Statements, Labor Models, Organizational Skills, Problem Solving
Specialization
Candidates must have at least two years of experience as a Sous Chef in a high-volume restaurant, requiring strong sanitation knowledge, culinary expertise, demonstrated knife skills, and safe food handling. Essential skills include consultative ability, strong communication, financial acumen related to P&L and labor models, and computer proficiency in Microsoft Word and Excel.
Experience Required
Minimum 2 year(s)
Sous Chef - The Little Nell at Relais & Châteaux Park-Hotel Egerner Höfe
Aspen, Colorado, United States - Full Time
Skills Needed
Kitchen Management, Menu Planning, Recipe Development, Food Safety, Sanitation, Inventory Management, Staff Training, Leadership, High Volume Production, Culinary Techniques, Food Preparation, Costing, Ordering, Multitasking, Quality Control
Specialization
Candidates must possess a culinary degree or equivalent experience along with a ServSafe certification. A minimum of 5 years of professional culinary experience is required for this role.
Experience Required
Minimum 5 year(s)
Food Service - Jr Sous Chef at SSA Group, LLC
Rochester, New York, United States - Full Time
Skills Needed
Culinary Operations, Team Leadership, Food Safety, Staff Training, Inventory Management, Problem Solving, Communication, Multi Tasking, Kitchen Maintenance, Performance Management, Scheduling, Customer Service, Knife Handling, Sanitation, Operational Intelligence, Team Building
Specialization
Candidates must have 1-2 years of culinary experience and strong leadership and communication skills. The role requires the physical ability to stand for extended periods and lift up to 35 lbs, along with flexibility to work nights, weekends, and holidays.
Food Service - Jr Sous Chef at SSA Group, LLC
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Food Safety, Team Building, Problem Solving, Multi Tasking, Staff Training, Inventory Management, Menu Planning, Communication, Operational Intelligence, Performance Management, Knife Handling, Equipment Maintenance, Customer Service
Specialization
Candidates must have 1-2 years of culinary experience and strong leadership and communication skills. The role requires the ability to work in a fast-paced environment, stand for extended periods, and handle physical tasks like lifting boxes.
Resort - Exec. Banquet Chef at Kalahari Resorts & Conventions
Woodford, Virginia, United States - Full Time
Skills Needed
Banquet Kitchen Operations, Food Preparation, Event Execution, Staff Leadership, Training, Quality Control, Sanitation Standards, Safety Standards, Cost Control, Waste Minimization, Menu Planning, Production Forecasting, Inventory Management, Purchasing, P&L Accountability, Food Safety Regulations
Specialization
Candidates must possess over four years of experience in high-volume banquet kitchen operations, including plated meals and event execution, alongside more than five years of culinary supervisory experience covering inventory and purchasing control. Proven ability to control food costs, ideally with P&L accountability, and knowledge of food safety regulations are also required.
Experience Required
Minimum 5 year(s)
Junior Sous Chef | Banquets at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Leadership, Banquets Operations, Food Safety, Haccp, Team Management, Stock Control, Menu Execution, Quality Control, Staff Coaching, Rostering, Workflow Management, Luxury Hospitality Standards, High Volume Kitchen Management, Communication, Decision Making, Compliance
Specialization
Requires a qualification in Commercial Cookery and proven experience in a five-star or luxury hotel setting. Candidates must possess strong knowledge of food safety and HACCP, along with the ability to lead teams in a fast-paced, high-volume environment.
Experience Required
Minimum 2 year(s)
Sous Chef (Tampines Campus) at Middleton International School
Singapore, , Singapore - Full Time
Skills Needed
Food Safety, Sanitation Standards, Menu Planning, Cooking Techniques, Kitchen Management, Inventory Management, Budget Control, Stock Rotation, Microsoft Office, Excel, Procurement System, Multitasking, Communication Skills, Interpersonal Skills, Teamwork, Time Management
Specialization
Candidates must have at least 2 years of relevant cooking experience, preferably in a childcare or pre-school setting. Proficiency in Microsoft Office and strong knowledge of health and safety standards are required for this role.
Experience Required
Minimum 2 year(s)
Head Chef - Italian Cuisine at Portico BaxterStorey
Isleworth, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Team Leadership, Mentoring, Budget Management, Commercial Performance, Coaching, Delegation, Influencing, Strategic Thinking, Critical Reasoning, Health And Safety Compliance, Sustainability Management, Financial Governance, Organizational Skills, Communication, Problem Solving
Specialization
Proven experience as a Head Chef with a strong focus on team management, training, and development. Must be financially astute with the ability to manage budgets and thrive in a fast-paced environment.
Experience Required
Minimum 5 year(s)
FR - Chef de Partie (H/F/X) at Accor
Trouville-sur-Mer, Normandy, France - Full Time
Skills Needed
Culinary Preparation, Food Safety, Kitchen Management, Team Leadership, Menu Execution, Hygiene Standards, Cooking Techniques, Staff Training, Organization, Creativity, Attention To Detail, Adaptability
Specialization
Candidates must hold a CAP-BEP in Culinary Arts and possess strong teamwork, organizational, and communication skills. A solid understanding of cooking temperatures, hygiene standards, and the ability to train and lead junior kitchen staff is required.
Experience Required
Minimum 2 year(s)
Chef - Burleigh Heads Hotel at endeavour group careers
Gold Coast City, Queensland, Australia - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Food Safety, Hygiene Standards, Team Collaboration, Communication, Organization, Manual Handling, Stock Management
Specialization
Candidates must have experience working in a fast-paced kitchen and hold necessary trade cooking qualifications. Strong organizational and communication skills are required, along with the ability to perform physical tasks safely.
Experience Required
Minimum 2 year(s)
Chef de Partie Cold Kitchen at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Food Preparation, Cold Kitchen, Menu Planning, Quality Control, Food Safety, Inventory Management, Team Collaboration, Guest Service, Recipe Adherence, Kitchen Maintenance, Communication, Time Management
Specialization
Requires a technical, trade, or vocational school degree and at least 3 years of related work experience. Candidates must be able to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
(CAN) Chef d’équipe de nuit at walmart
Quebec, Quebec, Canada - Full Time
Skills Needed
Leadership, Team Coordination, Merchandising, Store Presentation, Safety Management, Training, Stocking, Display Setup
Specialization
Candidates must be 18 years or older to apply. There are no specific educational requirements mentioned for this position.
Demi Chef - Chinese Cuisine at Accor
Sepang, Selangor, Malaysia -
Full Time

Start Date

Immediate

Expiry Date

23 Jul, 26

Salary

0.0

Posted On

24 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Chinese Cuisine, Food Hygiene, HACCP, Food Preparation, Culinary Standards, Kitchen Management, Staff Supervision, Food Presentation, Menu Development, Recipe Interpretation, Communication, Interpersonal Skills

Industry

Hospitality

Description
Company Description Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality. Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster. Job Description RESPONSIBILITIES Passes on knowledge of cooking to the Commis. Checks and improves on food quality and presentation in the section. Assists the Sous Chef and Chef De Partie in all matters regarding the section. Fully responsible for the food hygiene and cleanliness in the section. Maintain accurate Hygiene and HACCP records in full compliance with regulatory requirements Responsible for controlling, coordinating and participating in the activity of all Kitchen personnel engaged in cooking and preparing food. Ensure that all the food prepared and served is according to the standards set by the Executive Chef. To ensure a high standard of cleanliness throughout the entire kitchen. Suggest new ideas for set up and display. Ensure that standard recipe is followed and understood. Discuss daily activity with other station supervisor whenever necessary. Brief the staff if any policy is changed or discuss the daily operation with the Chef de Partie. Perform duty common to all service associates and other duties as may be assigned by management. Qualifications Completion of a recognized culinary apprenticeship or professional chef training programme. Minimum of 2 years experience as Demi Chef of a larger operation in a five-star international hotel chain or equivalent fine dining establishment Demonstrated proficiency in reading and interpreting recipes with comprehensive knowledge of cooking techniques, food preparation, and culinary standards Professional-level communication and interpersonal skills with the ability to work effectively within a structured kitchen hierarchy Job-Category: Culinary Job Type: Permanent Job Schedule: Part-Time

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Responsibilities
The Demi Chef is responsible for overseeing kitchen staff, ensuring food quality, and maintaining strict hygiene and HACCP standards. They assist senior chefs in daily operations and contribute to the presentation and development of Chinese cuisine dishes.
Demi Chef - Chinese Cuisine at Accor
Sepang, Selangor, Malaysia - Full Time
Skills Needed
Chinese Cuisine, Food Hygiene, Haccp, Food Preparation, Culinary Standards, Kitchen Management, Staff Supervision, Food Presentation, Menu Development, Recipe Interpretation, Communication, Interpersonal Skills
Specialization
Candidates must have completed a recognized culinary apprenticeship or professional training program. A minimum of 2 years of experience in a five-star international hotel or fine dining establishment is required.
Experience Required
Minimum 2 year(s)
Junior Sous Chef | Banquets at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Leadership, Banquets Operations, Menu Planning, Stock Control, Shift Leadership, Culinary Standards, Team Mentoring, Food Safety, Haccp, Decision Making, Adaptability, Workflow Management, Rostering, Service Delivery, Precision, Presentation
Specialization
Candidates must hold a qualification in Commercial Cookery, possess a strong understanding of food safety standards and HACCP, and have proven experience in a five-star or luxury hotel setting. Essential qualities include clear communication, professionalism, the ability to lead by example under pressure, and holding full Australian working rights.
Experience Required
Minimum 2 year(s)
Sous Chef - Banquet Kitchen at Accor
Cairns, Queensland, Australia - Full Time
Skills Needed
Event Management, Cost Control, Budgeting, Team Leadership, Culinary Skills, Haccp Knowledge, Training & Development, Local Competition Awareness
Specialization
Candidates should have extensive experience managing large banquet events and a strong background in luxury hotels or resorts. They must also be able to work a flexible roster and have knowledge of the HACCP management system.
Experience Required
Minimum 5 year(s)
Sous Chef - Banquet Kitchen at Accor
Cairns, Queensland, Australia - Full Time
Skills Needed
Event Management, Cost Control, Budgeting, Team Leadership, Recruiting, Training, Development, Haccp Management, Banquet Operations, A La Carte Preparation, Quality Control, Consistency Management, Industry Trend Awareness
Specialization
Candidates must have extensive experience managing large events up to 500 guests and prior work in 4-5 star hotels or resorts is essential, making this suitable for a seasoned Chef de Partie ready for advancement. Required qualifications include strong banquet and A La Carte facilitation skills, flexibility for varied shifts, and strong knowledge of the HACCP management system.
Experience Required
Minimum 5 year(s)
(CAN) Chef d’équipe de nuit at walmart
Montreal, Quebec, Canada - Full Time
Skills Needed
Team Leadership, Retail Operations, Inventory Management, Merchandising, Safety Compliance, Security Oversight, Staff Training, Attention To Detail, Problem Solving, Communication
Specialization
Candidates must be at least 18 years of age. No specific educational or professional experience requirements are listed beyond the ability to lead a team and maintain store standards.
Chef de partie confirmé H/F at Relais & Châteaux Park-Hotel Egerner Höfe
Billiers, Brittany, France - Full Time
Skills Needed
Culinary Preparation, Food Plating, Hygiene Standards, Teamwork, Menu Development, Recipe Creation, Ingredient Handling, Kitchen Management
Specialization
Previous experience in a similar high-level establishment is required. Candidates must demonstrate a strong respect for products, equipment, and the establishment's values.
Experience Required
Minimum 2 year(s)
CHEF DE RANG H/F CDD SAISON at Accor
Marseille, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Customer Satisfaction, Personalized Welcome, Attentive Service, Customer Feedback Management, Customer Relationship Building, Upselling, Service Coordination, Team Supervision, Professional English, Point Of Sale Setup, Cleaning And Storage, Menu Knowledge, Pace Adaptation, Material Preservation, Brand Procedures Adherence
Specialization
Candidates must be capable of establishing good customer relations, advising clients, and ensuring loyalty, while also possessing a professional level of English. Key duties involve managing service setup, cleaning, checking menu composition before service, adapting work rhythm to client flow, and adhering to brand and hotel policies.
Assisterande restaurangchef at ChopChop
Örebro, , Sweden - Full Time
Skills Needed
Leadership, Team Motivation, Daily Operations Management, Scheduling, Staff Planning, Customer Service, Quality Assurance, Compliance, Marketing, Sales Activities, Result Tracking, Decision Making, Problem Solving, Goal Orientation, Positive Energy, Inspiration
Specialization
Candidates must be natural leaders with at least one to two years of experience in personnel management, preferably within the restaurant or service industry, and must thrive on taking responsibility and making decisions.
Experience Required
Minimum 2 year(s)
Sous Chef - Carversteak NYC at Carver Road Hospitality
New York, New York, United States - Full Time
Skills Needed
Recipe Knowledge, Operational Systems, Payroll, Inventory Management, Purchasing, Interviewing, Hiring, Training, Performance Reviews, Coaching, Menu Planning, Financial Acumen, P&L Statements, Labor Models, Organizational Skills, Problem Solving
Specialization
Candidates must have at least two years of experience as a Sous Chef in a high-volume restaurant, requiring strong sanitation knowledge, culinary expertise, demonstrated knife skills, and safe food handling. Essential skills include consultative ability, strong communication, financial acumen related to P&L and labor models, and computer proficiency in Microsoft Word and Excel.
Experience Required
Minimum 2 year(s)
Sous Chef - The Little Nell at Relais & Châteaux Park-Hotel Egerner Höfe
Aspen, Colorado, United States - Full Time
Skills Needed
Kitchen Management, Menu Planning, Recipe Development, Food Safety, Sanitation, Inventory Management, Staff Training, Leadership, High Volume Production, Culinary Techniques, Food Preparation, Costing, Ordering, Multitasking, Quality Control
Specialization
Candidates must possess a culinary degree or equivalent experience along with a ServSafe certification. A minimum of 5 years of professional culinary experience is required for this role.
Experience Required
Minimum 5 year(s)
Food Service - Jr Sous Chef at SSA Group, LLC
Rochester, New York, United States - Full Time
Skills Needed
Culinary Operations, Team Leadership, Food Safety, Staff Training, Inventory Management, Problem Solving, Communication, Multi Tasking, Kitchen Maintenance, Performance Management, Scheduling, Customer Service, Knife Handling, Sanitation, Operational Intelligence, Team Building
Specialization
Candidates must have 1-2 years of culinary experience and strong leadership and communication skills. The role requires the physical ability to stand for extended periods and lift up to 35 lbs, along with flexibility to work nights, weekends, and holidays.
Food Service - Jr Sous Chef at SSA Group, LLC
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Food Safety, Team Building, Problem Solving, Multi Tasking, Staff Training, Inventory Management, Menu Planning, Communication, Operational Intelligence, Performance Management, Knife Handling, Equipment Maintenance, Customer Service
Specialization
Candidates must have 1-2 years of culinary experience and strong leadership and communication skills. The role requires the ability to work in a fast-paced environment, stand for extended periods, and handle physical tasks like lifting boxes.
Resort - Exec. Banquet Chef at Kalahari Resorts & Conventions
Woodford, Virginia, United States - Full Time
Skills Needed
Banquet Kitchen Operations, Food Preparation, Event Execution, Staff Leadership, Training, Quality Control, Sanitation Standards, Safety Standards, Cost Control, Waste Minimization, Menu Planning, Production Forecasting, Inventory Management, Purchasing, P&L Accountability, Food Safety Regulations
Specialization
Candidates must possess over four years of experience in high-volume banquet kitchen operations, including plated meals and event execution, alongside more than five years of culinary supervisory experience covering inventory and purchasing control. Proven ability to control food costs, ideally with P&L accountability, and knowledge of food safety regulations are also required.
Experience Required
Minimum 5 year(s)
Junior Sous Chef | Banquets at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Leadership, Banquets Operations, Food Safety, Haccp, Team Management, Stock Control, Menu Execution, Quality Control, Staff Coaching, Rostering, Workflow Management, Luxury Hospitality Standards, High Volume Kitchen Management, Communication, Decision Making, Compliance
Specialization
Requires a qualification in Commercial Cookery and proven experience in a five-star or luxury hotel setting. Candidates must possess strong knowledge of food safety and HACCP, along with the ability to lead teams in a fast-paced, high-volume environment.
Experience Required
Minimum 2 year(s)
Sous Chef (Tampines Campus) at Middleton International School
Singapore, , Singapore - Full Time
Skills Needed
Food Safety, Sanitation Standards, Menu Planning, Cooking Techniques, Kitchen Management, Inventory Management, Budget Control, Stock Rotation, Microsoft Office, Excel, Procurement System, Multitasking, Communication Skills, Interpersonal Skills, Teamwork, Time Management
Specialization
Candidates must have at least 2 years of relevant cooking experience, preferably in a childcare or pre-school setting. Proficiency in Microsoft Office and strong knowledge of health and safety standards are required for this role.
Experience Required
Minimum 2 year(s)
Head Chef - Italian Cuisine at Portico BaxterStorey
Isleworth, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Team Leadership, Mentoring, Budget Management, Commercial Performance, Coaching, Delegation, Influencing, Strategic Thinking, Critical Reasoning, Health And Safety Compliance, Sustainability Management, Financial Governance, Organizational Skills, Communication, Problem Solving
Specialization
Proven experience as a Head Chef with a strong focus on team management, training, and development. Must be financially astute with the ability to manage budgets and thrive in a fast-paced environment.
Experience Required
Minimum 5 year(s)
FR - Chef de Partie (H/F/X) at Accor
Trouville-sur-Mer, Normandy, France - Full Time
Skills Needed
Culinary Preparation, Food Safety, Kitchen Management, Team Leadership, Menu Execution, Hygiene Standards, Cooking Techniques, Staff Training, Organization, Creativity, Attention To Detail, Adaptability
Specialization
Candidates must hold a CAP-BEP in Culinary Arts and possess strong teamwork, organizational, and communication skills. A solid understanding of cooking temperatures, hygiene standards, and the ability to train and lead junior kitchen staff is required.
Experience Required
Minimum 2 year(s)
Chef - Burleigh Heads Hotel at endeavour group careers
Gold Coast City, Queensland, Australia - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Food Safety, Hygiene Standards, Team Collaboration, Communication, Organization, Manual Handling, Stock Management
Specialization
Candidates must have experience working in a fast-paced kitchen and hold necessary trade cooking qualifications. Strong organizational and communication skills are required, along with the ability to perform physical tasks safely.
Experience Required
Minimum 2 year(s)
Chef de Partie Cold Kitchen at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Food Preparation, Cold Kitchen, Menu Planning, Quality Control, Food Safety, Inventory Management, Team Collaboration, Guest Service, Recipe Adherence, Kitchen Maintenance, Communication, Time Management
Specialization
Requires a technical, trade, or vocational school degree and at least 3 years of related work experience. Candidates must be able to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
(CAN) Chef d’équipe de nuit at walmart
Quebec, Quebec, Canada - Full Time
Skills Needed
Leadership, Team Coordination, Merchandising, Store Presentation, Safety Management, Training, Stocking, Display Setup
Specialization
Candidates must be 18 years or older to apply. There are no specific educational requirements mentioned for this position.