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Chef Jobs overseas

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Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, west bengal, India - Full Time
Skills Needed
Culinary Arts, Kitchen Operations Management, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Presentation, Purchasing, Receiving, Food Storage, Quality Control, Team Building, Customer Service, Performance Management, Mentoring, Problem Solving
Specialization
Candidates need either a high school diploma or GED with four years of culinary experience, or a 2-year degree in Culinary Arts or related field with two years of relevant experience.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Tirupati, Andhra Pradesh, India - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Management, Budget Management, Quality Control, Sanitation Standards, Food Preparation, Menu Development, Purchasing, Team Leadership, Customer Service, Performance Management, Coaching, Problem Solving, Interpersonal Communication
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include managing shift operations, preparing diverse foods, developing new applications, and maintaining purchasing and storage standards.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Seoul, , South Korea - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Menu Specials Communication, Stock Monitoring, Kitchen Logs Maintenance, Food Safety Program Adherence, Quality Assurance, Staff Training, Scheduling, Employee Evaluation, Coaching, Safety Procedures Adherence, Guest Service, Teamwork
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have 4 to 6 years of related work experience, including at least 2 years in a supervisory capacity. The role requires physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside professional conduct and strong communication skills.
Experience Required
Minimum 5 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Tirupati, Andhra Pradesh, India - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Quality Control, Purchasing, Staff Development, Guest Relations, Performance Management, Problem Solving, Interpersonal Communication, Team Building, Food Presentation
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties involve managing shift operations, ensuring compliance with all food and beverage policies, and developing/mentoring kitchen staff.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Miri, Sarawak, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Sanitation, Staff Supervision, Menu Development, Food Presentation, Budget Management, Inventory Control, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Communication, Problem Solving
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen operations effectively.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Andhra Pradesh, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Sanitation, Staff Supervision, Menu Development, Food Preparation, Budget Management, Inventory Management, Team Leadership, Customer Service, Quality Control, Staff Training, Performance Management, Communication, Problem Solving
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 2 year(s)
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Sydney, New South Wales, Australia - Full Time
Skills Needed
Food Passion, Learning Ability, Fast Paced Environment Work, Quality Driven Environment Work, Independent Work, Teamwork, Organizational Skills, Work Ethic, Enthusiasm, Awareness, Communication, Reliability, Washing, Disinfecting, Safety Procedures Adherence
Specialization
The ideal candidate must possess genuine excitement and passion for good food, a desire to grow in the industry, and the ability to work effectively in a fast-paced, quality-driven environment. Essential attributes include strong organizational skills, a solid work ethic, enthusiasm, and the capability to work both independently and collaboratively within a diverse team.
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Doha, , Qatar - Full Time
Skills Needed
Culinary Talents, Banquet Food Preparation, Menu Coordination, Purchasing, Scheduling, Food Preparation, Plating, Catering Events, Sanitation Standards, Food Standards, Team Leadership, Budget Management, Quality Control, Staff Supervision, Training Development
Specialization
Candidates need either a high school diploma or GED with 1 year of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management plus 1 year of relevant experience. Key activities include ensuring culinary standards, managing banquet production needs, supervising kitchen staff, and driving customer service excellence.
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Communication, Customer Service, Recipe Adherence, Food Safety, Time Management, Staff Training, Coaching, Professionalism, Collaboration
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)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Navi Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Inventory Control, Food Preparation, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Quality Control, Communication
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts/Hospitality with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and guest expectations.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, gujarat, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Sanitation, Staff Supervision, Menu Development, Food Presentation, Inventory Management, Budgeting, Leadership, Communication, Coaching, Mentoring, Customer Service, Quality Control, Labor Management
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, culinary skills, and knowledge of food safety regulations are required.
Experience Required
Minimum 2 year(s)
Head Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Surabaya, East Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Food Preparation, Menu Development, Recipe Creation, Sanitation Standards, Food Handling, Staff Supervision, Budget Management, Inventory Control, Equipment Maintenance, Waste Control, Guest Relations, Team Leadership, Performance Management, Hiring, Training
Specialization
Candidates need either a high school diploma or GED with 4 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Key duties include preparing food, developing menus, ensuring compliance with all safety and sanitation regulations, and leading the culinary team effectively.
Experience Required
Minimum 2 year(s)
Head Chef at Minor International
Mackay, Queensland, Australia - Full Time
Skills Needed
Leadership, Mentoring, Food Quality Control, Menu Development, Cost Control, Inventory Management, Haccp Compliance, Whs Compliance, Team Management, Rostering, Staff Development, Commercial Cookery, Cuisine Trends, Financial Awareness, Pressure Management
Specialization
Candidates must possess proven experience as a Head Chef or in a senior kitchen leadership role, preferably in a hotel or high-volume setting, and hold a Certificate III or IV in Commercial Cookery or equivalent. Essential qualifications include strong knowledge of modern cuisine, excellent team management skills, financial awareness for cost control, and the ability to work effectively under pressure.
Experience Required
Minimum 5 year(s)
Demi Chef at Courtyard by Marriott Harlingen
Melbourne, Victoria, Australia - Full Time
Skills Needed
Organisational Skills, Food Preparation, Attention To Detail, Food Safety, Customer Service, Teamwork, Creativity, Passion For Industry, Self Motivated, Driven, Fast Paced Environment, Problem Solving, Execution, Presentation Skills, Culinary Skills, Communication Skills
Specialization
Candidates should have a Trade Industry Qualification or completion of a Commercial Cookery Qualification, along with relevant experience in a similar role. A passion for the industry and working rights in Australia are also required.
Head Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Leadership, Mentoring, Team Management, Food Quality, Menu Development, Cost Control, Inventory Management, Haccp Compliance, Whs Compliance, Rostering, Staff Development, Commercial Cookery, Modern Cuisine Trends
Specialization
Candidates must have proven experience as a Head Chef or in a senior kitchen leadership role, preferably in a hotel or high-volume setting, and hold a Certificate III or IV in Commercial Cookery or equivalent. Essential skills include strong culinary knowledge, excellent team management abilities, financial awareness for cost control, and the capacity to work effectively under pressure.
Experience Required
Minimum 5 year(s)
Demi Chef at Marriott Residence Inn Auburn Lewiston Maine
Perth, Western Australia, Australia - Full Time
Skills Needed
Culinary Skills, Food Preparation, Team Leadership, Sanitation Standards, Budget Management, Customer Service, Communication Skills, Problem Solving, Staff Development, Food Presentation, Quality Control, Interpersonal Skills, Time Management, Operational Management, Menu Development, Training, Inventory Management
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in a related field with 2 years of experience. Strong leadership, culinary skills, and knowledge of food safety standards are essential.
Experience Required
Minimum 2 year(s)
Head Chef at Millennium Copthorne Hotels Plc
Liverpool, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Food Preparation, Menu Planning, Staff Supervision, Budget Management, Health And Safety Compliance, Haccp, Inventory Management, Food Hygiene, Team Leadership, Coaching, Performance Management, Allergen Management, Quality Control, Banqueting, Kitchen Maintenance
Specialization
The ideal candidate is an experienced senior chef with a passion for food and strong leadership capabilities. They must possess up-to-date knowledge of government Health and Food Safety legislation, including HACCP, and be able to manage kitchen operations effectively.
Experience Required
Minimum 5 year(s)
Sous Chef at Normandy Farm Hotel/Blue Bell County Club
Blue Bell, Pennsylvania, United States - Full Time
Skills Needed
Kitchen Staff Management, Procurement, Food Preparation, Food Presentation, Sanitation, Regulation Compliance, Cost Control, Staff Coordination, Analytical Work, Financial Data Understanding, Communication Skills, Leadership, Quality Control
Specialization
Applicants must possess a minimum of two years of experience as a Sous Chef and be legally authorized to work in the United States, requiring English proficiency. The role demands supervision/management skills, the ability to coordinate staff in high-volume settings, and a thorough knowledge of Food and Beverage/Hospitality practices, including understanding financial data.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Communication, Problem Solving, Mentoring, Attention To Detail, Food Safety, Operational Leadership, Guest Experience, Scheduling, Inventory Control, Quality Control, Coaching, Emotional Intelligence, Creativity, Innovation
Specialization
The position requires 1-3 years of culinary management experience and excellent cooking skills. A culinary arts degree is preferred, along with the ability to mentor and train team members.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Mumbai, maharashtra, India - Full Time
Skills Needed
Budgeting, Financial Analysis, Menu Development, Cost Control, Food Safety Management, Hygiene Standards, Team Supervision, Staff Training, Recruitment, Performance Review, Scheduling, Payroll, Leadership, Interpersonal Skills, Communication, Problem Solving
Specialization
Candidates should possess a minimum of 5 years of experience managing food production and culinary operations within a global hotel setting, preferably with a diploma from a hospitality or culinary school. Excellent English proficiency is required, along with strong business acumen, human resources management capabilities, and proven leadership skills.
Experience Required
Minimum 5 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, west bengal, India -
Full Time

Start Date

Immediate

Expiry Date

05 Jun, 26

Salary

0.0

Posted On

07 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Arts, Kitchen Operations Management, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Presentation, Purchasing, Receiving, Food Storage, Quality Control, Team Building, Customer Service, Performance Management, Mentoring, Problem Solving

Industry

Hospitality

Description
JOB SUMMARY   Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.   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 • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met.   Leading Kitchen Operations • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results.   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. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints.   Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Trains employees in safety procedures.   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. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance appraisal process, providing feedback as needed. • Brings issues to the attention of the department manager and Human Resources as necessary.   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 Courtyard, we’re passionate about better serving the needs of travelers everywhere. It’s what inspired us to create the first hotel designed specifically for business travelers, and it’s why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We’re looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve – all while having fun. In joining Courtyard, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global  team, and become the best version of you.
Responsibilities
The Sous Chef is accountable for the overall success of daily kitchen operations by personally performing tasks, leading staff, and managing all food-related functions while ensuring consistent, high-quality product standards are met.
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, west bengal, India - Full Time
Skills Needed
Culinary Arts, Kitchen Operations Management, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Presentation, Purchasing, Receiving, Food Storage, Quality Control, Team Building, Customer Service, Performance Management, Mentoring, Problem Solving
Specialization
Candidates need either a high school diploma or GED with four years of culinary experience, or a 2-year degree in Culinary Arts or related field with two years of relevant experience.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Tirupati, Andhra Pradesh, India - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Management, Budget Management, Quality Control, Sanitation Standards, Food Preparation, Menu Development, Purchasing, Team Leadership, Customer Service, Performance Management, Coaching, Problem Solving, Interpersonal Communication
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include managing shift operations, preparing diverse foods, developing new applications, and maintaining purchasing and storage standards.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Seoul, , South Korea - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Menu Specials Communication, Stock Monitoring, Kitchen Logs Maintenance, Food Safety Program Adherence, Quality Assurance, Staff Training, Scheduling, Employee Evaluation, Coaching, Safety Procedures Adherence, Guest Service, Teamwork
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have 4 to 6 years of related work experience, including at least 2 years in a supervisory capacity. The role requires physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside professional conduct and strong communication skills.
Experience Required
Minimum 5 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Tirupati, Andhra Pradesh, India - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Quality Control, Purchasing, Staff Development, Guest Relations, Performance Management, Problem Solving, Interpersonal Communication, Team Building, Food Presentation
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties involve managing shift operations, ensuring compliance with all food and beverage policies, and developing/mentoring kitchen staff.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Miri, Sarawak, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Sanitation, Staff Supervision, Menu Development, Food Presentation, Budget Management, Inventory Control, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Communication, Problem Solving
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen operations effectively.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Andhra Pradesh, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Sanitation, Staff Supervision, Menu Development, Food Preparation, Budget Management, Inventory Management, Team Leadership, Customer Service, Quality Control, Staff Training, Performance Management, Communication, Problem Solving
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 2 year(s)
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Sydney, New South Wales, Australia - Full Time
Skills Needed
Food Passion, Learning Ability, Fast Paced Environment Work, Quality Driven Environment Work, Independent Work, Teamwork, Organizational Skills, Work Ethic, Enthusiasm, Awareness, Communication, Reliability, Washing, Disinfecting, Safety Procedures Adherence
Specialization
The ideal candidate must possess genuine excitement and passion for good food, a desire to grow in the industry, and the ability to work effectively in a fast-paced, quality-driven environment. Essential attributes include strong organizational skills, a solid work ethic, enthusiasm, and the capability to work both independently and collaboratively within a diverse team.
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Doha, , Qatar - Full Time
Skills Needed
Culinary Talents, Banquet Food Preparation, Menu Coordination, Purchasing, Scheduling, Food Preparation, Plating, Catering Events, Sanitation Standards, Food Standards, Team Leadership, Budget Management, Quality Control, Staff Supervision, Training Development
Specialization
Candidates need either a high school diploma or GED with 1 year of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management plus 1 year of relevant experience. Key activities include ensuring culinary standards, managing banquet production needs, supervising kitchen staff, and driving customer service excellence.
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Communication, Customer Service, Recipe Adherence, Food Safety, Time Management, Staff Training, Coaching, Professionalism, Collaboration
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)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Navi Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Inventory Control, Food Preparation, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Quality Control, Communication
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts/Hospitality with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and guest expectations.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, gujarat, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Sanitation, Staff Supervision, Menu Development, Food Presentation, Inventory Management, Budgeting, Leadership, Communication, Coaching, Mentoring, Customer Service, Quality Control, Labor Management
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, culinary skills, and knowledge of food safety regulations are required.
Experience Required
Minimum 2 year(s)
Head Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Surabaya, East Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Food Preparation, Menu Development, Recipe Creation, Sanitation Standards, Food Handling, Staff Supervision, Budget Management, Inventory Control, Equipment Maintenance, Waste Control, Guest Relations, Team Leadership, Performance Management, Hiring, Training
Specialization
Candidates need either a high school diploma or GED with 4 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Key duties include preparing food, developing menus, ensuring compliance with all safety and sanitation regulations, and leading the culinary team effectively.
Experience Required
Minimum 2 year(s)
Head Chef at Minor International
Mackay, Queensland, Australia - Full Time
Skills Needed
Leadership, Mentoring, Food Quality Control, Menu Development, Cost Control, Inventory Management, Haccp Compliance, Whs Compliance, Team Management, Rostering, Staff Development, Commercial Cookery, Cuisine Trends, Financial Awareness, Pressure Management
Specialization
Candidates must possess proven experience as a Head Chef or in a senior kitchen leadership role, preferably in a hotel or high-volume setting, and hold a Certificate III or IV in Commercial Cookery or equivalent. Essential qualifications include strong knowledge of modern cuisine, excellent team management skills, financial awareness for cost control, and the ability to work effectively under pressure.
Experience Required
Minimum 5 year(s)
Demi Chef at Courtyard by Marriott Harlingen
Melbourne, Victoria, Australia - Full Time
Skills Needed
Organisational Skills, Food Preparation, Attention To Detail, Food Safety, Customer Service, Teamwork, Creativity, Passion For Industry, Self Motivated, Driven, Fast Paced Environment, Problem Solving, Execution, Presentation Skills, Culinary Skills, Communication Skills
Specialization
Candidates should have a Trade Industry Qualification or completion of a Commercial Cookery Qualification, along with relevant experience in a similar role. A passion for the industry and working rights in Australia are also required.
Head Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Leadership, Mentoring, Team Management, Food Quality, Menu Development, Cost Control, Inventory Management, Haccp Compliance, Whs Compliance, Rostering, Staff Development, Commercial Cookery, Modern Cuisine Trends
Specialization
Candidates must have proven experience as a Head Chef or in a senior kitchen leadership role, preferably in a hotel or high-volume setting, and hold a Certificate III or IV in Commercial Cookery or equivalent. Essential skills include strong culinary knowledge, excellent team management abilities, financial awareness for cost control, and the capacity to work effectively under pressure.
Experience Required
Minimum 5 year(s)
Demi Chef at Marriott Residence Inn Auburn Lewiston Maine
Perth, Western Australia, Australia - Full Time
Skills Needed
Culinary Skills, Food Preparation, Team Leadership, Sanitation Standards, Budget Management, Customer Service, Communication Skills, Problem Solving, Staff Development, Food Presentation, Quality Control, Interpersonal Skills, Time Management, Operational Management, Menu Development, Training, Inventory Management
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in a related field with 2 years of experience. Strong leadership, culinary skills, and knowledge of food safety standards are essential.
Experience Required
Minimum 2 year(s)
Head Chef at Millennium Copthorne Hotels Plc
Liverpool, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Food Preparation, Menu Planning, Staff Supervision, Budget Management, Health And Safety Compliance, Haccp, Inventory Management, Food Hygiene, Team Leadership, Coaching, Performance Management, Allergen Management, Quality Control, Banqueting, Kitchen Maintenance
Specialization
The ideal candidate is an experienced senior chef with a passion for food and strong leadership capabilities. They must possess up-to-date knowledge of government Health and Food Safety legislation, including HACCP, and be able to manage kitchen operations effectively.
Experience Required
Minimum 5 year(s)
Sous Chef at Normandy Farm Hotel/Blue Bell County Club
Blue Bell, Pennsylvania, United States - Full Time
Skills Needed
Kitchen Staff Management, Procurement, Food Preparation, Food Presentation, Sanitation, Regulation Compliance, Cost Control, Staff Coordination, Analytical Work, Financial Data Understanding, Communication Skills, Leadership, Quality Control
Specialization
Applicants must possess a minimum of two years of experience as a Sous Chef and be legally authorized to work in the United States, requiring English proficiency. The role demands supervision/management skills, the ability to coordinate staff in high-volume settings, and a thorough knowledge of Food and Beverage/Hospitality practices, including understanding financial data.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Communication, Problem Solving, Mentoring, Attention To Detail, Food Safety, Operational Leadership, Guest Experience, Scheduling, Inventory Control, Quality Control, Coaching, Emotional Intelligence, Creativity, Innovation
Specialization
The position requires 1-3 years of culinary management experience and excellent cooking skills. A culinary arts degree is preferred, along with the ability to mentor and train team members.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Mumbai, maharashtra, India - Full Time
Skills Needed
Budgeting, Financial Analysis, Menu Development, Cost Control, Food Safety Management, Hygiene Standards, Team Supervision, Staff Training, Recruitment, Performance Review, Scheduling, Payroll, Leadership, Interpersonal Skills, Communication, Problem Solving
Specialization
Candidates should possess a minimum of 5 years of experience managing food production and culinary operations within a global hotel setting, preferably with a diploma from a hospitality or culinary school. Excellent English proficiency is required, along with strong business acumen, human resources management capabilities, and proven leadership skills.
Experience Required
Minimum 5 year(s)