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Chef Jobs overseas

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sous chef at Accor
Sharm El Sheikh, South Sinai, Egypt - Full Time
Skills Needed
Kitchen Management, Food Safety, Menu Planning, Cost Control, Staff Training, Culinary Techniques, Hygiene Standards, Inventory Management, Recipe Standardization, Team Leadership, Quality Control, Budgeting, English Proficiency, Computer Literacy, Waste Management, Energy Conservation
Specialization
Candidates must possess at least a high school or vocational diploma and a minimum of 5 years of extensive practical and managerial experience in a kitchen environment. Proficiency in English and basic computer skills are required, along with advanced knowledge of culinary techniques and kitchen processes.
Experience Required
Minimum 5 year(s)
Head Chef at Greene King
Epping Forest, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Standards, Menu Presentation, Communication, Problem Solving, Performance Management, Operational Efficiency
Specialization
Candidates must have proven experience managing a busy kitchen and developing high-performing teams. Strong communication skills and the ability to work effectively under pressure are essential for this role.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey Ireland Ltd
Cobham, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Kitchen Management, Staff Supervision, Menu Planning, Stock Control, Food Safety, Sanitation Procedures, Budgeting, Team Leadership, Communication Skills, Organization Skills, Multitasking
Specialization
Requires a culinary degree or professional certification and previous experience in contract catering or educational institutions. Must possess strong knowledge of food safety standards and the right to work in the UK.
Experience Required
Minimum 2 year(s)
Sous Chef at ALLCARE HOMECARE LLC
Healdsburg, California, United States - Full Time
Skills Needed
Culinary Execution, Kitchen Operations, Team Leadership, Menu Development, Seafood Preparation, Inventory Management, Cost Control, Haccp Compliance, Staff Training, Labor Management, Seasonal Cooking, Food Safety
Specialization
Candidates need 3+ years of culinary experience in high-volume or upscale dining, preferably with supervisory experience. Strong knowledge of seafood preparation, kitchen operations, and the ability to work a flexible schedule is required.
Experience Required
Minimum 2 year(s)
Sous Chef at Merion Golf Club
Ardmore, Pennsylvania, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Inventory Management, Staff Training, Expediting, Sanitation Management, Beo Interpretation, Multitasking, Microsoft Software, Team Management
Specialization
Requires at least 5 years of progressive culinary leadership experience and a ServSafe certification. An associate's degree in culinary arts is preferred along with strong organizational and multitasking abilities.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Jeddah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Design, Inventory Management, Customer Service, Team Leadership, Production Planning, Quality Control
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Clark Freeport Zone, Pampanga, Philippines - Full Time
Skills Needed
Kitchen Supervision, Food Preparation, Leadership, Management, Customer Service, Communication, Pressure Management, Culinary Arts
Specialization
Candidates should have 3 years of experience in a similar capacity, preferably within a 5-star hotel. Strong leadership skills and additional certification from a reputable culinary school are advantageous.
Experience Required
Minimum 2 year(s)
Prep Chef at Nami Nori Atlantic Park
Virginia Beach, Virginia, United States - Full Time
Skills Needed
Culinary Support, Food Preparation, Recipe Adherence, Inventory Management, Health Department Standards, Multitasking, Organization, Teamwork, Basic Math
Specialization
Candidates must be able to follow verbal and written directions and perform basic mathematical calculations. Physical requirements include the ability to lift 30 pounds and stand for 6-8 hours per day.
Sous Chef at Greene King
Greater London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Presentation, Kitchen Hygiene, Safety Regulations, Team Communication, Menu Knowledge, Pressure Management, Teamwork, Time Management
Specialization
Candidates must have a passion for food and the ability to thrive in a fast-paced, high-pressure kitchen environment. A willingness to learn new skills and a commitment to delivering tasty, well-presented meals are essential.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Burnham, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Standards, Menu Presentation, Communication, Problem Solving, Operational Efficiency, Performance Management
Specialization
Candidates must have experience managing a busy kitchen and a proven ability to train and develop high-performing teams. Strong communication skills and the ability to work effectively under pressure are essential for this role.
Experience Required
Minimum 2 year(s)
Sous chef at Accor
Amman, Amman, Jordan - Full Time
Skills Needed
Peruvian Cuisine, Kitchen Operations, Team Leadership, Menu Development, Food Safety, Sanitation Standards, Staff Scheduling, Guest Service, Opera System, Problem Solving, Interpersonal Skills, English Fluency
Specialization
Requires an experienced Sous Chef with extensive knowledge of Peruvian ingredients, cooking techniques, and culinary traditions. Candidates should be fluent in English and possess strong leadership and problem-solving abilities.
Experience Required
Minimum 5 year(s)
Head Chef at Power International Holding
, , Qatar - Full Time
Skills Needed
Culinary Techniques, Kitchen Management, Food Safety And Sanitation, Menu Development, Food Costing, Leadership, Inventory Management, Recipe Standardization, Staff Training, Procurement, Health And Safety Compliance, Culinary Arts
Specialization
Requires a Bachelor's Degree in Culinary Arts and a minimum of 8 years of total work experience, with 5 years in a relevant role. Candidates must possess strong leadership skills and extensive knowledge of food safety and culinary techniques.
Experience Required
Minimum 5 year(s)
Sous Chef at Pelican Pete's
Gainesville, Georgia, United States - Full Time
Skills Needed
Leadership, Culinary Expertise, Teamwork, Communication, Attention To Detail, Ability To Work Under Pressure, Organizational Skills, Adaptability, Positive Attitude, Work Ethic, Back Of House Management, Financial Management, Cost Of Goods Oversight, P&L Oversight, Scheduling, Food Safety Regulations
Specialization
Candidates must have 1-2+ years of back-of-house operations management, including at least one year as a Sous Chef, with proven success in a fast-paced, high-volume setting. Essential requirements include strong financial management skills, team mentoring experience, a high school diploma or GED, and flexibility to work nights, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at Discovery Land Company
Bridgehampton, New York, United States - Full Time
Skills Needed
Kitchen Management, Culinary Leadership, Menu Development, Food Safety Management, Staff Training, Inventory Control, Labor Cost Management, Cookery Techniques, Sourcing Local Ingredients, Haccp, Servsafe, Interpersonal Communication
Specialization
Candidates must have a culinary degree and at least five years of experience in world-class resorts, hotels, or clubs. Proficiency in diverse cookery techniques and the ability to work flexible hours, including weekends and holidays, is required.
Experience Required
Minimum 5 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
الدرعية, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Food Presentation, Team Leadership, Customer Service, Inventory Management, Staff Training, Performance Management, Quality Control, 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)
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
, 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)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Đồng Tháp Province, Vietnam - Full Time
Skills Needed
Food Preparation, Kitchen Management, Staff Supervision, Food Safety, Menu Planning, Inventory Management, Training And Development, Quality Control, Team Leadership, Communication, Conflict Resolution, Safety Compliance, Decorative Food Display, Scheduling, Performance Evaluation
Specialization
Candidates must have a technical, trade, or vocational school degree along with 4 to 6 years of related work experience. Additionally, at least 2 years of supervisory experience is required for this role.
Experience Required
Minimum 5 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)
sous chef at Accor
Sharm El Sheikh, South Sinai, Egypt -
Full Time

Start Date

Immediate

Expiry Date

10 Jul, 26

Salary

0.0

Posted On

11 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen management, Food safety, Menu planning, Cost control, Staff training, Culinary techniques, Hygiene standards, Inventory management, Recipe standardization, Team leadership, Quality control, Budgeting, English proficiency, Computer literacy, Waste management, Energy conservation

Industry

Hospitality

Description
Company Description * With its stunning location at Sharm El Sheikh, Rixos Premium Seagate offers a luxurious retreat overlooking the shimmering red sea. The hotel offers an All-Inclusive concept combining exceptional restaurants and bars, top-class entertainment venues that also provide a variety of dining experiences and superb wellness and sports facilities. Rixos Premium Seagate offers stylish rooms and suites with direct access to the private beach, and state-of-the-art conference and banquet venues. A beautiful beach, delicious food with top-quality service restaurants with luxurious buffets, pools, Rixy Club exclusively for children and live entertainment all await your ultimate holiday experience. Rixos Premium Seagate is located 18 km from Naama Bay, 25 km from the old market of Sharm El-Sheikh and 9 km from Sharm El-Sheikh Job Description *Assist the Executive Sous Chef in the full operation of all kitchen units. *Is responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these. *Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard. *Identify the work methods and cooking standards and ensure that these are applied to ensure that food is prepared in a quality manner and that personnel work efficiently. *Work in a coordinated manner with all section chefs and instruct them as needed. *Personally control that the presentation and quality of food prepared for breakfast, lunch and dinner is in accordance with the standards. *Prepare the list of materials to be purchased, place their orders on the system and check the meat, fish and vegetables that are purchased. *Control the daily provision vouchers and accelerate the circulation of slow-moving supplies. *Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle. *Plan food production in accordance with the stages identified by the Executive Culinary Chef. *Control the current status of raw foods and provisions as well as the way that excess food is used, prevent food from spoiling, use excess food in an efficient manner, and control the portions of food. *Is responsible for preparing standard recipes for all foods produced in order to standardise the portions, taste and quality. *Continuously monitor that the personnel working in the department comply with personal hygiene rules. *Ensure that the records needed for the food safety system are kept regularly. *Check all of the storage houses at the beginning of work and ensure that they are orderly, deliver old products to production, and make sure that the remaining food is made use of. *Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not re-occur. *Monitor the performance of personnel and report personnel that do not work efficiently to the Executive Sous Chef. *Organise the personnel’s weekly schedule. Control the monthly timecards and submit to the Executive Culinary Chef for approval. *Identify the training needs of kitchen personnel and ensure that the necessary trainings are organised and delivered. *Deliver trainings to food production personnel about menu preparation, product recipes and food costs etc. (except for standard trainings such as the Food Safety System and ISO standards). *To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.). *To implement necessary warnings and departmental trainings in order to save energy inside the facility. *Implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment and lead to staffs. *Provide carrying chemicals safely, carrying, storing and using in accordance with laws, controlling reducing chemical dirtiness. *Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility. *Carry out all other duties assigned by managers and hotel management not specified in the job description Qualifications  Education: At least a high school or vocational diploma.  Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).  Foreign Language: At least intermediate level English.  Courses and Training: Prior attendance in courses and seminars in the related field.  Computer Literacy: Basic computer applications.  Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities
The Sous Chef assists the Executive Sous Chef in managing all kitchen operations, ensuring high standards of food quality, cost control, and hygiene. They are responsible for staff supervision, training, menu execution, and maintaining compliance with food safety and environmental regulations.
sous chef at Accor
Sharm El Sheikh, South Sinai, Egypt - Full Time
Skills Needed
Kitchen Management, Food Safety, Menu Planning, Cost Control, Staff Training, Culinary Techniques, Hygiene Standards, Inventory Management, Recipe Standardization, Team Leadership, Quality Control, Budgeting, English Proficiency, Computer Literacy, Waste Management, Energy Conservation
Specialization
Candidates must possess at least a high school or vocational diploma and a minimum of 5 years of extensive practical and managerial experience in a kitchen environment. Proficiency in English and basic computer skills are required, along with advanced knowledge of culinary techniques and kitchen processes.
Experience Required
Minimum 5 year(s)
Head Chef at Greene King
Epping Forest, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Standards, Menu Presentation, Communication, Problem Solving, Performance Management, Operational Efficiency
Specialization
Candidates must have proven experience managing a busy kitchen and developing high-performing teams. Strong communication skills and the ability to work effectively under pressure are essential for this role.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey Ireland Ltd
Cobham, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Kitchen Management, Staff Supervision, Menu Planning, Stock Control, Food Safety, Sanitation Procedures, Budgeting, Team Leadership, Communication Skills, Organization Skills, Multitasking
Specialization
Requires a culinary degree or professional certification and previous experience in contract catering or educational institutions. Must possess strong knowledge of food safety standards and the right to work in the UK.
Experience Required
Minimum 2 year(s)
Sous Chef at ALLCARE HOMECARE LLC
Healdsburg, California, United States - Full Time
Skills Needed
Culinary Execution, Kitchen Operations, Team Leadership, Menu Development, Seafood Preparation, Inventory Management, Cost Control, Haccp Compliance, Staff Training, Labor Management, Seasonal Cooking, Food Safety
Specialization
Candidates need 3+ years of culinary experience in high-volume or upscale dining, preferably with supervisory experience. Strong knowledge of seafood preparation, kitchen operations, and the ability to work a flexible schedule is required.
Experience Required
Minimum 2 year(s)
Sous Chef at Merion Golf Club
Ardmore, Pennsylvania, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Inventory Management, Staff Training, Expediting, Sanitation Management, Beo Interpretation, Multitasking, Microsoft Software, Team Management
Specialization
Requires at least 5 years of progressive culinary leadership experience and a ServSafe certification. An associate's degree in culinary arts is preferred along with strong organizational and multitasking abilities.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Jeddah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Design, Inventory Management, Customer Service, Team Leadership, Production Planning, Quality Control
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Clark Freeport Zone, Pampanga, Philippines - Full Time
Skills Needed
Kitchen Supervision, Food Preparation, Leadership, Management, Customer Service, Communication, Pressure Management, Culinary Arts
Specialization
Candidates should have 3 years of experience in a similar capacity, preferably within a 5-star hotel. Strong leadership skills and additional certification from a reputable culinary school are advantageous.
Experience Required
Minimum 2 year(s)
Prep Chef at Nami Nori Atlantic Park
Virginia Beach, Virginia, United States - Full Time
Skills Needed
Culinary Support, Food Preparation, Recipe Adherence, Inventory Management, Health Department Standards, Multitasking, Organization, Teamwork, Basic Math
Specialization
Candidates must be able to follow verbal and written directions and perform basic mathematical calculations. Physical requirements include the ability to lift 30 pounds and stand for 6-8 hours per day.
Sous Chef at Greene King
Greater London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Presentation, Kitchen Hygiene, Safety Regulations, Team Communication, Menu Knowledge, Pressure Management, Teamwork, Time Management
Specialization
Candidates must have a passion for food and the ability to thrive in a fast-paced, high-pressure kitchen environment. A willingness to learn new skills and a commitment to delivering tasty, well-presented meals are essential.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Burnham, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Standards, Menu Presentation, Communication, Problem Solving, Operational Efficiency, Performance Management
Specialization
Candidates must have experience managing a busy kitchen and a proven ability to train and develop high-performing teams. Strong communication skills and the ability to work effectively under pressure are essential for this role.
Experience Required
Minimum 2 year(s)
Sous chef at Accor
Amman, Amman, Jordan - Full Time
Skills Needed
Peruvian Cuisine, Kitchen Operations, Team Leadership, Menu Development, Food Safety, Sanitation Standards, Staff Scheduling, Guest Service, Opera System, Problem Solving, Interpersonal Skills, English Fluency
Specialization
Requires an experienced Sous Chef with extensive knowledge of Peruvian ingredients, cooking techniques, and culinary traditions. Candidates should be fluent in English and possess strong leadership and problem-solving abilities.
Experience Required
Minimum 5 year(s)
Head Chef at Power International Holding
, , Qatar - Full Time
Skills Needed
Culinary Techniques, Kitchen Management, Food Safety And Sanitation, Menu Development, Food Costing, Leadership, Inventory Management, Recipe Standardization, Staff Training, Procurement, Health And Safety Compliance, Culinary Arts
Specialization
Requires a Bachelor's Degree in Culinary Arts and a minimum of 8 years of total work experience, with 5 years in a relevant role. Candidates must possess strong leadership skills and extensive knowledge of food safety and culinary techniques.
Experience Required
Minimum 5 year(s)
Sous Chef at Pelican Pete's
Gainesville, Georgia, United States - Full Time
Skills Needed
Leadership, Culinary Expertise, Teamwork, Communication, Attention To Detail, Ability To Work Under Pressure, Organizational Skills, Adaptability, Positive Attitude, Work Ethic, Back Of House Management, Financial Management, Cost Of Goods Oversight, P&L Oversight, Scheduling, Food Safety Regulations
Specialization
Candidates must have 1-2+ years of back-of-house operations management, including at least one year as a Sous Chef, with proven success in a fast-paced, high-volume setting. Essential requirements include strong financial management skills, team mentoring experience, a high school diploma or GED, and flexibility to work nights, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at Discovery Land Company
Bridgehampton, New York, United States - Full Time
Skills Needed
Kitchen Management, Culinary Leadership, Menu Development, Food Safety Management, Staff Training, Inventory Control, Labor Cost Management, Cookery Techniques, Sourcing Local Ingredients, Haccp, Servsafe, Interpersonal Communication
Specialization
Candidates must have a culinary degree and at least five years of experience in world-class resorts, hotels, or clubs. Proficiency in diverse cookery techniques and the ability to work flexible hours, including weekends and holidays, is required.
Experience Required
Minimum 5 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
الدرعية, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Food Presentation, Team Leadership, Customer Service, Inventory Management, Staff Training, Performance Management, Quality Control, 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)
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
, 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)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Đồng Tháp Province, Vietnam - Full Time
Skills Needed
Food Preparation, Kitchen Management, Staff Supervision, Food Safety, Menu Planning, Inventory Management, Training And Development, Quality Control, Team Leadership, Communication, Conflict Resolution, Safety Compliance, Decorative Food Display, Scheduling, Performance Evaluation
Specialization
Candidates must have a technical, trade, or vocational school degree along with 4 to 6 years of related work experience. Additionally, at least 2 years of supervisory experience is required for this role.
Experience Required
Minimum 5 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)