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Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Staff Training, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hospitality 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)
Demi chef de partie at Hotel Alpenstern
Glanmire, Dublin County, Ireland - Full Time
Skills Needed
N/A
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, , India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Training & Mentoring, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hospitality 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)
EN - Chef de Partie at AccorHotels
United Arab Emirates, Sharjah, United Arab Emirates - Full Time
Skills Needed
N/A
Demi Chef de Partie at Andaz Munich Schwabinger Tor
Berlin, Berlin, Germany - Full Time
Skills Needed
N/A
Demi Chef de Partie at Andaz Munich Schwabinger Tor
Berlin, Berlin, Germany - Full Time
Skills Needed
N/A
Experience Required
Minimum 2 year(s)
Junior chef (m/f/d) at Hotel Schweizerhof Andermatt
berlin, Berlin, Germany - Full Time
Skills Needed
N/A
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Riyadh, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Food Safety, Portion Control, Staff Training, Menu Planning, Cold Food Preparation, Inventory Monitoring
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Chennai, tamil nadu, India - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Food Safety, Portion Control, Staff Training, Inventory Monitoring, Cold Food Preparation, Menu Planning
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, west bengal, India - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Food Safety, Portion Control, Staff Training, Menu Planning, Cold Food Preparation, Inventory Monitoring
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)
Commis Chef (m/w/d) at New Start Germany GmbH
Berlin, Berlin, Germany - Full Time
Skills Needed
N/A
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at Mandarin Oriental Hotel Group Limited
Bonn, Berlin, Germany - Full Time
Skills Needed
N/A
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Chennai, tamil nadu, India - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Food Safety, Portion Control, Staff Training, Menu Planning, Cold Food Preparation, Inventory Monitoring
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Demi chef de partie at Four Seasons Hotels Limited - Turkey
, , Mauritius - Full Time
Skills Needed
Mise En Place, Food Hygiene, Portion Control, Recipe Adherence, Kitchen Management, Team Leadership, Food Presentation, Inventory Requisition, Culinary Arts, English Proficiency
Specialization
Requires a technical education in Hospitality and Culinary school with at least 3 years of experience in a 5-star hotel or resort. Must possess strong technical kitchen skills and proficiency in English.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Sandoz
zurich, Zürich, Switzerland - Full Time
Skills Needed
N/A
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Haccp, Food Safety, Kitchen Organization, Brasserie Cuisine, Inventory Management, Pressure Management, Attention To Detail
Specialization
Candidates must have professional kitchen experience at any grade and a solid understanding of food safety. Full permission to work in the EU and a good command of English are required.
Experience Required
Minimum 2 year(s)
Pastry Chef (m/f/d) at Indeed
Berlin, New Brunswick, Germany - Full Time
Skills Needed
N/A
Executive Sous Chef at Napa on Providence
Charlotte, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Team Management, Quality Control, Cost Management, Food Safety Compliance, Kitchen Operations, Mentorship, Innovation, Communication Skills
Specialization
Requires proven experience as a Sous Chef or Executive Sous Chef in a high-volume environment. A culinary degree or equivalent professional experience is required along with strong leadership skills.
Experience Required
Minimum 5 year(s)
Commis Chef (m/f/d) at Le Meridien Stuttgart
Germany, Manitoba, Germany - Full Time
Skills Needed
N/A
Demi Chef De Partie at LinkedIn
London, Limburg, United Kingdom - Full Time
Skills Needed
N/A
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuala Lumpur, Kuala Lumpur, Malaysia -
Full Time

Start Date

Immediate

Expiry Date

07 Oct, 26

Salary

0.0

Posted On

09 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

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

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-related functions and kitchen operations to ensure high-quality product delivery and guest satisfaction. Leads and develops culinary staff while managing controllable expenses and maintaining strict sanitation standards.
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Staff Training, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hospitality 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)
Demi chef de partie at Hotel Alpenstern
Glanmire, Dublin County, Ireland - Full Time
Skills Needed
N/A
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, , India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Training & Mentoring, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hospitality 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)
EN - Chef de Partie at AccorHotels
United Arab Emirates, Sharjah, United Arab Emirates - Full Time
Skills Needed
N/A
Demi Chef de Partie at Andaz Munich Schwabinger Tor
Berlin, Berlin, Germany - Full Time
Skills Needed
N/A
Demi Chef de Partie at Andaz Munich Schwabinger Tor
Berlin, Berlin, Germany - Full Time
Skills Needed
N/A
Experience Required
Minimum 2 year(s)
Junior chef (m/f/d) at Hotel Schweizerhof Andermatt
berlin, Berlin, Germany - Full Time
Skills Needed
N/A
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Riyadh, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Food Safety, Portion Control, Staff Training, Menu Planning, Cold Food Preparation, Inventory Monitoring
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Chennai, tamil nadu, India - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Food Safety, Portion Control, Staff Training, Inventory Monitoring, Cold Food Preparation, Menu Planning
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, west bengal, India - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Food Safety, Portion Control, Staff Training, Menu Planning, Cold Food Preparation, Inventory Monitoring
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)
Commis Chef (m/w/d) at New Start Germany GmbH
Berlin, Berlin, Germany - Full Time
Skills Needed
N/A
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at Mandarin Oriental Hotel Group Limited
Bonn, Berlin, Germany - Full Time
Skills Needed
N/A
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Chennai, tamil nadu, India - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Food Safety, Portion Control, Staff Training, Menu Planning, Cold Food Preparation, Inventory Monitoring
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Demi chef de partie at Four Seasons Hotels Limited - Turkey
, , Mauritius - Full Time
Skills Needed
Mise En Place, Food Hygiene, Portion Control, Recipe Adherence, Kitchen Management, Team Leadership, Food Presentation, Inventory Requisition, Culinary Arts, English Proficiency
Specialization
Requires a technical education in Hospitality and Culinary school with at least 3 years of experience in a 5-star hotel or resort. Must possess strong technical kitchen skills and proficiency in English.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Sandoz
zurich, Zürich, Switzerland - Full Time
Skills Needed
N/A
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Haccp, Food Safety, Kitchen Organization, Brasserie Cuisine, Inventory Management, Pressure Management, Attention To Detail
Specialization
Candidates must have professional kitchen experience at any grade and a solid understanding of food safety. Full permission to work in the EU and a good command of English are required.
Experience Required
Minimum 2 year(s)
Pastry Chef (m/f/d) at Indeed
Berlin, New Brunswick, Germany - Full Time
Skills Needed
N/A
Executive Sous Chef at Napa on Providence
Charlotte, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Team Management, Quality Control, Cost Management, Food Safety Compliance, Kitchen Operations, Mentorship, Innovation, Communication Skills
Specialization
Requires proven experience as a Sous Chef or Executive Sous Chef in a high-volume environment. A culinary degree or equivalent professional experience is required along with strong leadership skills.
Experience Required
Minimum 5 year(s)
Commis Chef (m/f/d) at Le Meridien Stuttgart
Germany, Manitoba, Germany - Full Time
Skills Needed
N/A
Demi Chef De Partie at LinkedIn
London, Limburg, United Kingdom - Full Time
Skills Needed
N/A