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Executive Sous Chef, Courtyard by Marriott Phuket, Patong Beach Resort at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Thailand - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Leadership, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Oversight, Training & Mentoring
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F - La Trattoria di Bambini - Abbaye des Vaux de Cernay at Accor
Cernay-la-Ville, Ile-de-France, France - Full Time
Skills Needed
Italian Cuisine, Kitchen Management, Haccp Standards, Budget Management, Team Leadership, Menu Development, Inventory Management, Staff Training, Scheduling, Quality Control, Conflict Resolution, Customer Satisfaction, Food Preparation, Plating, It Tools, Stress Management
Specialization
Required experience in Italian cuisine and mastery of restaurant management, financial tools, and hygiene regulations. Candidates must demonstrate strong leadership skills, creativity, and the ability to manage stress and internal conflicts.
Experience Required
Minimum 5 year(s)
INGÉNIEUR CIVIL EPF/HES – CHEF DE PROJET INFRASTRUCTURES (f/h/d) - GENEVE o at Steinhem direct search
Lausanne, Vaud, Switzerland - Full Time
Skills Needed
Project Management, Civil Engineering, Infrastructure Design, Road Infrastructure, Railway Infrastructure, Cost Control, Deadline Management, Quality Assurance, Team Leadership, Sustainable Development, French Language Proficiency, Stakeholder Management
Specialization
Requires a degree in Civil Engineering (EPF/HES or equivalent) with confirmed experience in road and rail infrastructure projects. Must be fluent in French and possess strong organizational and leadership skills.
Experience Required
Minimum 5 year(s)
chef de rang (H/F) - Bistrot la Canourgue - CDD Saisonnier - Montpellier at Relais & Châteaux Park-Hotel Egerner Höfe
Montpellier, Occitania, France - Full Time
Skills Needed
Table Setting, Order Taking, Table Management, Payment Processing, Customer Satisfaction, Fine Dining Service, Guest Relations
Specialization
Mandatory experience in a similar role is required, with a preference for candidates who have worked in Relais & Châteaux environments. Excellent professional presentation is essential.
Experience Required
Minimum 2 year(s)
Assistant Chef de Secteur & Commercial GMS en Alternance (H/F) – Toulon at Icademie
Toulon, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Commercial Negotiation, B2b Sales, Sales Analysis, Performance Reporting, Field Marketing, Account Management, Prospecting, Communication Skills, Numerical Logic, Retail Management
Specialization
Candidates must hold or be pursuing a 2-year degree (BTS, DUT) and wish to obtain a Bachelor's degree. A dynamic personality with strong communication skills and an interest in the FMCG and retail sectors is required.
Stage Assistante Chef de Projet Marketing & Communication - Juillet 2026 F/ at Evok Collection
Paris, Ile-de-France, France - Full Time
Skills Needed
Project Management, Event Planning, Internal Communication, External Communication, Crm Management, Content Writing, E Commerce Management, Inventory Management, English Proficiency, Microsoft Office, Adobe Creative Suite, Luxury Brand Management
Specialization
Currently pursuing a Master's degree (BAC+5) in business or communication, preferably with experience in the luxury sector. Must be autonomous, organized, and proficient in English and IT tools.
Business Developer & Assistant Chef de Projet en alternance (H/F) – Paris at Icademie
Paris, Ile-de-France, France - Full Time
Skills Needed
Field Coordination, Recruitment, Quality Control, Data Analysis, Customer Relationship Management, Planning, Reporting, Logistics Management, Administrative Management, Professional Writing, Interpersonal Communication, Organization
Specialization
Candidates must be pursuing a Bachelor's or Master's degree in Commerce or Commercial Management. Strong interpersonal skills, rigor in data analysis, and impeccable written communication are required.
Chef de Cuisine – Culinary Leadership, Contemporary British Cuisine & Europ at IHG Career
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Culinary Leadership, Contemporary British Cuisine, Mediterranean Cuisine, Kitchen Operations Management, Menu Execution, Food Cost Control, Haccp Compliance, Team Development, Pre Opening Experience, Quality Control, Inventory Management, Staff Training, Luxury Dining Standards, Bistro Management, Hospitality Management, Recipe Development
Specialization
Requires 5-8 years of culinary experience in luxury dining with at least 2-3 years in a senior leadership role. A culinary qualification is preferred, along with expertise in British or European cuisine and experience in pre-opening environments.
Experience Required
Minimum 5 year(s)
Stage - Chef de projet publicité et paid media - Rueil-Malmaison - H/F at Schneider Electric Industries Malaysia
Rueil-Malmaison, Ile-de-France, France - Full Time
Skills Needed
Paid Media, Digital Marketing, Multi Channel Strategy, Campaign Management, Performance Analysis, Competitive Intelligence, Microsoft Office Suite, English Fluency, Technical Tagging, Brief Construction
Specialization
Candidates should be pursuing a Master's degree (BAC +4/5) in digital marketing, e-commerce, or a related field. Required attributes include a strong affinity for data analysis, fluency in English, and a keen interest in digital ecosystems.
Commis Chef – Hotel Indigo Melbourne Little Collins and Holiday Inn Melbour at IHG Career
Melbourne, Victoria, Australia - Full Time
Skills Needed
Commercial Cookery, Food Preparation, Kitchen Management, Waste Minimization, Food Safety, Hygiene Compliance, Communication, Problem Solving, Basic Mathematics, Teamwork
Specialization
Must hold a Certificate III in Commercial Cookery or equivalent and have valid Australian working rights. Requires physical ability to lift up to 23kg and flexibility to work nights, weekends, and holidays.
Chef De Cuisine - Specializing in Greek Cuisine for a restaurant in Dubai at Apt Resources
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Greek Cuisine, Menu Development, Kitchen Operations, Staff Training, Quality Assurance, Food Safety, Hygiene Standards, Inventory Control, Leadership, Communication, Time Management, Culinary Innovation
Specialization
Candidates must have proven experience as a Chef De Cuisine or Head Chef with a strong specialization in authentic Greek recipes and techniques. Exceptional leadership skills and the ability to manage a high-performing team in a fast-paced environment are required.
Experience Required
Minimum 5 year(s)
Junior Sous Chef / Rossini's - Sheraton Grande Sukhumvit, a Luxury Collecti at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangkok, , Thailand - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Employee Scheduling, Quality Control, Menu Planning, Hospitality Management
Specialization
Requires 4 to 6 years of related work experience with at least 2 years in a supervisory role. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Chef de secteur (H/F) – Île de France & Région Normandie OU Centre-Val-de-L at Rituals
Paris, Ile-de-France, France - Full Time
Skills Needed
Team Management, Commercial Performance Analysis, Merchandising, Kpi Analysis, Coaching, English Proficiency, Customer Experience, Business Development, Recruitment, Operational Excellence
Specialization
Requires significant experience in team management and a results-oriented approach to performance tracking. Must be highly flexible for frequent travel (up to 4 days a week) and possess B2/C1 English proficiency.
Experience Required
Minimum 2 year(s)
(Demi-) Chef de Partie im eleganten 4*S-Luxushotel | (Ref.: 1835) (m/w/d) at AV Group
Sölden, Tyrol, Austria - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Teamwork, Quality Control, Hygiene Standards, German Language, Professionalism, Reliability
Specialization
Candidates should be reliable team players with professional conduct and good German language skills. Previous experience in various kitchen roles, such as Commis or Chef de Partie, is an advantage.
Experience Required
Minimum 2 year(s)
Chef de Partie | Renommiertes Gasthaus in Spitzenlage | (Ref.: 1144) (m/w/d at AV Group
Bad Goisern am Hallstättersee, Upper Austria, Austria - Full Time
Skills Needed
Culinary Creation, Buffet Management, A La Carte Cooking, Menu Planning, Haccp Compliance, Hygiene Standards, Quality Control, Teamwork, German Language, Professionalism
Specialization
Candidates should demonstrate loyalty, professionalism, and team spirit with a good command of the German language. Relevant practical experience in various kitchen roles, such as Commis, Saucier, or Chef de Partie, is welcomed.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie - Giorgio's Restaurant (Royal Orchid Sheraton Riverside at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangkok, , Thailand - Full Time
Skills Needed
Food Preparation, Cooking, Menu Planning, Quality Control, Food Safety, Kitchen Management, Portion Control, Recipe Adherence, Team Collaboration, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Chef de partie H/F - Restaurant Gastronomique 1* Michelin - Château de Cour at Relais & Châteaux Park-Hotel Egerner Höfe
Courcelles-sur-Vesle, Hauts-de-France, France - Full Time
Skills Needed
Gastronomic Cuisine, Mise En Place, Food Preparation, Hygiene And Safety Standards, Stock Management, Waste Reduction, Team Leadership, Training Juniors, Technical Sheet Compliance, Culinary Workshop Animation
Specialization
Requires a minimum of 1 year of experience in a gastronomic restaurant and a professional culinary qualification (CAP, BEP, or BTS). Candidates should be organized, disciplined, and passionate about high-end cuisine.
Experience Required
Minimum 2 year(s)
Demi-chef de Partie de Petit-Déjeuner - Restaurant Gastronomique 1* Micheli at Relais & Châteaux Park-Hotel Egerner Höfe
Courcelles-sur-Vesle, Hauts-de-France, France - Full Time
Skills Needed
Gastronomic Cuisine, Breakfast Service, Mise En Place, Hygiene And Safety Standards, Stock Management, Waste Reduction, Teamwork, Culinary Workshop Animation, Technical Sheet Implementation, Organization, Methodical Approach, Versatility
Specialization
Requires a minimum of 3 years of experience in a gastronomic restaurant and a culinary qualification (CAP, BEP, or BTS). Candidates should be disciplined, motivated, and ideally have experience in Michelin-starred establishments.
Experience Required
Minimum 2 year(s)
Chef de Partie / Koch für stilvolles 4*-Hotel | (Ref.: 13394) (m/w/d) at AV Group
Sankt Martin am Tennengebirge, Salzburg, Austria - Full Time
Skills Needed
Culinary Preparation, Menu Planning, Hygiene Standards, Quality Control, Teamwork, German Language Proficiency, Kitchen Management, Professionalism
Specialization
Candidates should be professional, reliable, and possess strong teamwork skills with good German language proficiency. Initial professional experience in a kitchen role (e.g., Commis, Demi-Chef, or Chef de Partie) is desirable.
Chef de Partie / Koch gesucht für tolles Gourmet-Hotel (Ref.: 11798) (m/w/d at AV Group
, , Germany - Full Time
Skills Needed
Culinary Arts, Menu Design, Kitchen Management, Quality Control, Hygiene Standards, Teamwork, German Language
Specialization
Candidates should have a professional demeanor, team spirit, and solid German language skills. Initial professional experience in a kitchen role (e.g., Commis, Chef de Partie, or similar) is ideal.
Executive Sous Chef, Courtyard by Marriott Phuket, Patong Beach Resort at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Thailand -
Full Time

Start Date

Immediate

Expiry Date

14 Sep, 26

Salary

0.0

Posted On

16 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Arts, Kitchen Management, Staff Leadership, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Oversight, Training & Mentoring

Industry

Hospitality

Description
JOB SUMMARY   Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising 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. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.   CANDIDATE PROFILE   Education and Experience • High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area.   CORE WORK ACTIVITIES   Assisting in Leading Kitchen Operations for Property • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • 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. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff.   Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards.   Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.   Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.   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. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.   Additional Responsibilities  • Provides information to executive teams, managers and 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.     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.

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Responsibilities
Oversees all food preparation areas and support functions to ensure high-quality product consistency and guest satisfaction. Leads and develops kitchen staff while managing controllable expenses and maintaining strict sanitation standards.
Executive Sous Chef, Courtyard by Marriott Phuket, Patong Beach Resort at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Thailand - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Leadership, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Oversight, Training & Mentoring
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F - La Trattoria di Bambini - Abbaye des Vaux de Cernay at Accor
Cernay-la-Ville, Ile-de-France, France - Full Time
Skills Needed
Italian Cuisine, Kitchen Management, Haccp Standards, Budget Management, Team Leadership, Menu Development, Inventory Management, Staff Training, Scheduling, Quality Control, Conflict Resolution, Customer Satisfaction, Food Preparation, Plating, It Tools, Stress Management
Specialization
Required experience in Italian cuisine and mastery of restaurant management, financial tools, and hygiene regulations. Candidates must demonstrate strong leadership skills, creativity, and the ability to manage stress and internal conflicts.
Experience Required
Minimum 5 year(s)
INGÉNIEUR CIVIL EPF/HES – CHEF DE PROJET INFRASTRUCTURES (f/h/d) - GENEVE o at Steinhem direct search
Lausanne, Vaud, Switzerland - Full Time
Skills Needed
Project Management, Civil Engineering, Infrastructure Design, Road Infrastructure, Railway Infrastructure, Cost Control, Deadline Management, Quality Assurance, Team Leadership, Sustainable Development, French Language Proficiency, Stakeholder Management
Specialization
Requires a degree in Civil Engineering (EPF/HES or equivalent) with confirmed experience in road and rail infrastructure projects. Must be fluent in French and possess strong organizational and leadership skills.
Experience Required
Minimum 5 year(s)
chef de rang (H/F) - Bistrot la Canourgue - CDD Saisonnier - Montpellier at Relais & Châteaux Park-Hotel Egerner Höfe
Montpellier, Occitania, France - Full Time
Skills Needed
Table Setting, Order Taking, Table Management, Payment Processing, Customer Satisfaction, Fine Dining Service, Guest Relations
Specialization
Mandatory experience in a similar role is required, with a preference for candidates who have worked in Relais & Châteaux environments. Excellent professional presentation is essential.
Experience Required
Minimum 2 year(s)
Assistant Chef de Secteur & Commercial GMS en Alternance (H/F) – Toulon at Icademie
Toulon, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Commercial Negotiation, B2b Sales, Sales Analysis, Performance Reporting, Field Marketing, Account Management, Prospecting, Communication Skills, Numerical Logic, Retail Management
Specialization
Candidates must hold or be pursuing a 2-year degree (BTS, DUT) and wish to obtain a Bachelor's degree. A dynamic personality with strong communication skills and an interest in the FMCG and retail sectors is required.
Stage Assistante Chef de Projet Marketing & Communication - Juillet 2026 F/ at Evok Collection
Paris, Ile-de-France, France - Full Time
Skills Needed
Project Management, Event Planning, Internal Communication, External Communication, Crm Management, Content Writing, E Commerce Management, Inventory Management, English Proficiency, Microsoft Office, Adobe Creative Suite, Luxury Brand Management
Specialization
Currently pursuing a Master's degree (BAC+5) in business or communication, preferably with experience in the luxury sector. Must be autonomous, organized, and proficient in English and IT tools.
Business Developer & Assistant Chef de Projet en alternance (H/F) – Paris at Icademie
Paris, Ile-de-France, France - Full Time
Skills Needed
Field Coordination, Recruitment, Quality Control, Data Analysis, Customer Relationship Management, Planning, Reporting, Logistics Management, Administrative Management, Professional Writing, Interpersonal Communication, Organization
Specialization
Candidates must be pursuing a Bachelor's or Master's degree in Commerce or Commercial Management. Strong interpersonal skills, rigor in data analysis, and impeccable written communication are required.
Chef de Cuisine – Culinary Leadership, Contemporary British Cuisine & Europ at IHG Career
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Culinary Leadership, Contemporary British Cuisine, Mediterranean Cuisine, Kitchen Operations Management, Menu Execution, Food Cost Control, Haccp Compliance, Team Development, Pre Opening Experience, Quality Control, Inventory Management, Staff Training, Luxury Dining Standards, Bistro Management, Hospitality Management, Recipe Development
Specialization
Requires 5-8 years of culinary experience in luxury dining with at least 2-3 years in a senior leadership role. A culinary qualification is preferred, along with expertise in British or European cuisine and experience in pre-opening environments.
Experience Required
Minimum 5 year(s)
Stage - Chef de projet publicité et paid media - Rueil-Malmaison - H/F at Schneider Electric Industries Malaysia
Rueil-Malmaison, Ile-de-France, France - Full Time
Skills Needed
Paid Media, Digital Marketing, Multi Channel Strategy, Campaign Management, Performance Analysis, Competitive Intelligence, Microsoft Office Suite, English Fluency, Technical Tagging, Brief Construction
Specialization
Candidates should be pursuing a Master's degree (BAC +4/5) in digital marketing, e-commerce, or a related field. Required attributes include a strong affinity for data analysis, fluency in English, and a keen interest in digital ecosystems.
Commis Chef – Hotel Indigo Melbourne Little Collins and Holiday Inn Melbour at IHG Career
Melbourne, Victoria, Australia - Full Time
Skills Needed
Commercial Cookery, Food Preparation, Kitchen Management, Waste Minimization, Food Safety, Hygiene Compliance, Communication, Problem Solving, Basic Mathematics, Teamwork
Specialization
Must hold a Certificate III in Commercial Cookery or equivalent and have valid Australian working rights. Requires physical ability to lift up to 23kg and flexibility to work nights, weekends, and holidays.
Chef De Cuisine - Specializing in Greek Cuisine for a restaurant in Dubai at Apt Resources
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Greek Cuisine, Menu Development, Kitchen Operations, Staff Training, Quality Assurance, Food Safety, Hygiene Standards, Inventory Control, Leadership, Communication, Time Management, Culinary Innovation
Specialization
Candidates must have proven experience as a Chef De Cuisine or Head Chef with a strong specialization in authentic Greek recipes and techniques. Exceptional leadership skills and the ability to manage a high-performing team in a fast-paced environment are required.
Experience Required
Minimum 5 year(s)
Junior Sous Chef / Rossini's - Sheraton Grande Sukhumvit, a Luxury Collecti at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangkok, , Thailand - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Employee Scheduling, Quality Control, Menu Planning, Hospitality Management
Specialization
Requires 4 to 6 years of related work experience with at least 2 years in a supervisory role. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Chef de secteur (H/F) – Île de France & Région Normandie OU Centre-Val-de-L at Rituals
Paris, Ile-de-France, France - Full Time
Skills Needed
Team Management, Commercial Performance Analysis, Merchandising, Kpi Analysis, Coaching, English Proficiency, Customer Experience, Business Development, Recruitment, Operational Excellence
Specialization
Requires significant experience in team management and a results-oriented approach to performance tracking. Must be highly flexible for frequent travel (up to 4 days a week) and possess B2/C1 English proficiency.
Experience Required
Minimum 2 year(s)
(Demi-) Chef de Partie im eleganten 4*S-Luxushotel | (Ref.: 1835) (m/w/d) at AV Group
Sölden, Tyrol, Austria - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Teamwork, Quality Control, Hygiene Standards, German Language, Professionalism, Reliability
Specialization
Candidates should be reliable team players with professional conduct and good German language skills. Previous experience in various kitchen roles, such as Commis or Chef de Partie, is an advantage.
Experience Required
Minimum 2 year(s)
Chef de Partie | Renommiertes Gasthaus in Spitzenlage | (Ref.: 1144) (m/w/d at AV Group
Bad Goisern am Hallstättersee, Upper Austria, Austria - Full Time
Skills Needed
Culinary Creation, Buffet Management, A La Carte Cooking, Menu Planning, Haccp Compliance, Hygiene Standards, Quality Control, Teamwork, German Language, Professionalism
Specialization
Candidates should demonstrate loyalty, professionalism, and team spirit with a good command of the German language. Relevant practical experience in various kitchen roles, such as Commis, Saucier, or Chef de Partie, is welcomed.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie - Giorgio's Restaurant (Royal Orchid Sheraton Riverside at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangkok, , Thailand - Full Time
Skills Needed
Food Preparation, Cooking, Menu Planning, Quality Control, Food Safety, Kitchen Management, Portion Control, Recipe Adherence, Team Collaboration, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Chef de partie H/F - Restaurant Gastronomique 1* Michelin - Château de Cour at Relais & Châteaux Park-Hotel Egerner Höfe
Courcelles-sur-Vesle, Hauts-de-France, France - Full Time
Skills Needed
Gastronomic Cuisine, Mise En Place, Food Preparation, Hygiene And Safety Standards, Stock Management, Waste Reduction, Team Leadership, Training Juniors, Technical Sheet Compliance, Culinary Workshop Animation
Specialization
Requires a minimum of 1 year of experience in a gastronomic restaurant and a professional culinary qualification (CAP, BEP, or BTS). Candidates should be organized, disciplined, and passionate about high-end cuisine.
Experience Required
Minimum 2 year(s)
Demi-chef de Partie de Petit-Déjeuner - Restaurant Gastronomique 1* Micheli at Relais & Châteaux Park-Hotel Egerner Höfe
Courcelles-sur-Vesle, Hauts-de-France, France - Full Time
Skills Needed
Gastronomic Cuisine, Breakfast Service, Mise En Place, Hygiene And Safety Standards, Stock Management, Waste Reduction, Teamwork, Culinary Workshop Animation, Technical Sheet Implementation, Organization, Methodical Approach, Versatility
Specialization
Requires a minimum of 3 years of experience in a gastronomic restaurant and a culinary qualification (CAP, BEP, or BTS). Candidates should be disciplined, motivated, and ideally have experience in Michelin-starred establishments.
Experience Required
Minimum 2 year(s)
Chef de Partie / Koch für stilvolles 4*-Hotel | (Ref.: 13394) (m/w/d) at AV Group
Sankt Martin am Tennengebirge, Salzburg, Austria - Full Time
Skills Needed
Culinary Preparation, Menu Planning, Hygiene Standards, Quality Control, Teamwork, German Language Proficiency, Kitchen Management, Professionalism
Specialization
Candidates should be professional, reliable, and possess strong teamwork skills with good German language proficiency. Initial professional experience in a kitchen role (e.g., Commis, Demi-Chef, or Chef de Partie) is desirable.
Chef de Partie / Koch gesucht für tolles Gourmet-Hotel (Ref.: 11798) (m/w/d at AV Group
, , Germany - Full Time
Skills Needed
Culinary Arts, Menu Design, Kitchen Management, Quality Control, Hygiene Standards, Teamwork, German Language
Specialization
Candidates should have a professional demeanor, team spirit, and solid German language skills. Initial professional experience in a kitchen role (e.g., Commis, Chef de Partie, or similar) is ideal.