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Sous Chef at Spring Hill Suites by Marriott Lehi at Thanksgiving Point
New Cairo City, Cairo, Egypt - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Quality Control, Purchasing, Inventory Management, Staff Development, Customer Service, Problem Solving, Scheduling, Performance Management, Interpersonal Communication, Team Building
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/guiding kitchen staff.
Experience Required
Minimum 2 year(s)
Sous Chef at CRG Dining
West Lafayette, Indiana, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Recipe Execution, Team Management, Staff Supervision, Quality Assurance, Inventory Management, Food Costing, Waste Minimization, Food Safety, Sanitation Standards, Creativity, Financial Management, Budgeting, Time Management, Organizational Skills
Specialization
Candidates must have proven experience as a Sous Chef or similar role, preferably in upscale dining, and possess strong culinary skills, knowledge of ingredients, and cooking techniques. Essential qualifications also include strong leadership, team-building abilities, and excellent organizational skills.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bandung City, West Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Purchasing, Food Storage, Quality Control, Team Building, Customer Service, Performance Management, Mentoring, Problem Solving, Food Presentation, Equipment Maintenance
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, assisting the Executive Chef, preparing food, developing new applications, and ensuring compliance with all food handling and sanitation regulations.
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 bartaco
Reston, Virginia, United States - Full Time
Skills Needed
Leadership, Coaching, Development, Culinary Operations, Guest Experience, Teamwork, Mentoring, Scheduling, Staffing, Inventory Control, Food Cost Management, Communication, Problem Solving, Emotional Intelligence, Hospitality, Consistency
Specialization
Candidates need 1-3 years of culinary management experience, with a culinary arts degree being preferred but not required. Essential attributes include excellent cooking skills, experience mentoring hourly team members, attention to detail, problem-solving abilities, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Head Chef at The SpitJack
Cork, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen Ability, Culinary Experience, English Command
Specialization
Candidates must possess a strong culinary background, knowledge of HACCP and hygiene standards, and demonstrate high attention to detail while thriving in a fast-paced setting. A minimum of three years of experience in a similar culinary role and full permission to work in the EU are also required.
Experience Required
Minimum 2 year(s)
Head Chef at BaxterStorey
Stoke Gifford, England, United Kingdom - Full Time
Skills Needed
Leadership, Inspiration, Collaboration, Client Relationship Management, Mentoring, Training, Empowerment, Excellence Culture, Health And Safety Compliance, Sustainability, Financial Management, Governance Achievement, Coaching, Delegation, Influencing Skills, Strategic Thinking
Specialization
Candidates must have proven experience as a Head Chef or in a similar role, demonstrating an obsession for food and team management experience including training and support. Essential qualifications also include being financially astute with budget management skills, excellent coaching and influencing abilities, and the capacity to thrive under pressure in a fast-paced, creative environment.
Experience Required
Minimum 5 year(s)
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Khánh Hòa, An Giang Province, Vietnam - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Garnishing, Food Safety, Temperature Regulation, Communication, Teamwork, Employee Coaching, Safety Procedures, Professional Appearance, Guest Service
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, though no prior supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds.
Experience Required
Minimum 2 year(s)
Sous Chef at Aramark
Guildford, England, United Kingdom - Full Time
Skills Needed
Culinary Skills, Team Leadership, Food Preparation, Stock Control, Hygiene Standards, Mentoring, Recipe Adherence, Allergen Management, Time Management, Organizational Skills, Calm Under Pressure, Food Hygiene Certification, Security Vetting, Dbs Checks, Waste Reduction, Task Allocation
Specialization
Candidates must have UK residency for the past 3 years and the legal right to work, along with relevant culinary qualifications and at least 2 years of experience. A minimum Level 2 Food Hygiene Certificate is also required.
Experience Required
Minimum 2 year(s)
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Port Douglas, Queensland, Australia - Full Time
Skills Needed
Organisational Skills, Food Preparation, Presentation, Guest Requirements Understanding, Service Excellence, Food Safety, Property Standards Maintenance, Section Organisation, Attention To Detail, Commercial Cookery Qualification
Specialization
Candidates must possess a Trade Industry Qualification or completion of a Commercial Cookery Qualification along with relevant experience in a similar role and working rights in Australia. The ideal applicant is self-motivated, driven, energized in a fast-paced environment, and possesses a can-do attitude.
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, Stock Control, Whs Compliance, Haccp Compliance, Hygiene Regulations, Rostering, Staff Development, Commercial Cookery, Modern Cuisine Trends
Specialization
Candidates must possess proven experience as a Head Chef or in a senior kitchen leadership role, preferably within a hotel or high-volume setting, and hold a Certificate III or IV in Commercial Cookery or equivalent. Essential attributes include strong financial awareness for cost control, excellent team management skills, and the ability to maintain performance under pressure.
Experience Required
Minimum 5 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuwait City, Al Asimah, Kuwait - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Purchasing, Food Storage, Quality Control, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Problem Solving, Interpersonal Skills
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, ensuring compliance with all food and beverage standards, and maintaining purchasing and sanitation protocols.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Purchasing, Food Storage, Quality Control, Team Building, Customer Service, Performance Management, Mentoring, Problem Solving, Scheduling, 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 include managing shift operations, ensuring compliance with all food and beverage standards, and leading kitchen personnel.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Cambridge, England, United Kingdom - Full Time
Skills Needed
Food Hygiene, Culinary Services, Customer Satisfaction, Food Preparation, Team Management, Health And Safety, Budget Management, Training And Development, Communication, Problem Solving, Quality Control, Innovation, Cost Control, Guest Relations, Operational Management, Haccp Guidelines
Specialization
Candidates should have experience in managing kitchen operations and a strong understanding of food hygiene and safety standards. They should also be capable of training staff and ensuring customer satisfaction.
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, Quality Driven, Independent Work, Teamwork, Organizational Skills, Work Ethic, Enthusiasm, Communication, Reliability, Washing, Disinfecting, Safety Procedures
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 ability to work both independently and collaboratively.
Demi Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Cooking Techniques, Food Preparation, Presentation Standards, Teamwork, Communication Skills, Positive Attitude, Proactive Attitude, Passion For Cooking, Food Safety, Hygiene Standards, Menu Planning, Recipe Development, Kitchen Efficiency, Mentoring, Whs Compliance
Specialization
Candidates should have previous experience as a Demi Chef or in a similar role, along with relevant Australian cookery qualifications. Knowledge of cooking techniques, food safety, and strong teamwork skills are essential.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Cardiff, Wales, United Kingdom - Full Time
Skills Needed
Leadership, Communication, Team Management, Hygiene Standards, Food Preparation, Menu Development, Training, Pressure Management, Presentation Skills, Adaptability
Specialization
Candidates should have experience managing a busy kitchen and training a high-performing team. They must be able to work under pressure and maintain high hygiene and safety standards.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
Cambridge, England, United Kingdom - Full Time
Skills Needed
Food Hygiene, Culinary Services, Team Management, Customer Service, Food Preparation, Health And Safety, Budget Management, Training And Development, Communication, Problem Solving, Quality Control, Innovation, Time Management, Cost Control, Guest Feedback, Operational Management
Specialization
The job requires experience in kitchen management and culinary skills, along with a commitment to health and safety regulations. Strong communication and leadership abilities are essential for this role.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
London, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Food Production, Menu Planning, Staff Supervision, Cost Control, Food Safety, Hygiene Standards, Performance Management, Training, Inventory Management, Quality Control, Leadership, Communication, Problem Solving, Budgeting
Specialization
The candidate must have eligibility to work in the UK and possess strong leadership and culinary skills. They should be knowledgeable in food safety policies, kitchen equipment maintenance, and operational standards.
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 Spring Hill Suites by Marriott Lehi at Thanksgiving Point
New Cairo City, Cairo, Egypt -
Full Time

Start Date

Immediate

Expiry Date

18 May, 26

Salary

0.0

Posted On

17 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Quality Control, Purchasing, Inventory Management, Staff Development, Customer Service, Problem Solving, Scheduling, Performance Management, Interpersonal Communication, Team Building

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 Renaissance Hotels, we believe in helping our guests experience the DNA of the neighborhoods they are visiting. Our guests come to discover and uncover the unexpected, to dive into a new culture, or simply to make the most of a free evening. They see business travel as an adventure because they see all travel as an adventure. Where others may settle for the usual, our guests see a chance to bring home a great story. And so do we. We’re looking for fellow spontaneous explorers to join our team to bring the spirit of the neighborhood to our guests. If this sounds like you, we invite you to discover career opportunities with Renaissance Hotels. In joining Renaissance Hotels, 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
The Sous Chef is accountable for the overall success of daily kitchen operations, personally performing tasks while leading staff and managing all food-related functions. This includes supervising all kitchen areas to ensure consistent, high-quality product production while adhering to operating budgets and sanitation standards.
Sous Chef at Spring Hill Suites by Marriott Lehi at Thanksgiving Point
New Cairo City, Cairo, Egypt - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Quality Control, Purchasing, Inventory Management, Staff Development, Customer Service, Problem Solving, Scheduling, Performance Management, Interpersonal Communication, Team Building
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/guiding kitchen staff.
Experience Required
Minimum 2 year(s)
Sous Chef at CRG Dining
West Lafayette, Indiana, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Recipe Execution, Team Management, Staff Supervision, Quality Assurance, Inventory Management, Food Costing, Waste Minimization, Food Safety, Sanitation Standards, Creativity, Financial Management, Budgeting, Time Management, Organizational Skills
Specialization
Candidates must have proven experience as a Sous Chef or similar role, preferably in upscale dining, and possess strong culinary skills, knowledge of ingredients, and cooking techniques. Essential qualifications also include strong leadership, team-building abilities, and excellent organizational skills.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bandung City, West Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Purchasing, Food Storage, Quality Control, Team Building, Customer Service, Performance Management, Mentoring, Problem Solving, Food Presentation, Equipment Maintenance
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, assisting the Executive Chef, preparing food, developing new applications, and ensuring compliance with all food handling and sanitation regulations.
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 bartaco
Reston, Virginia, United States - Full Time
Skills Needed
Leadership, Coaching, Development, Culinary Operations, Guest Experience, Teamwork, Mentoring, Scheduling, Staffing, Inventory Control, Food Cost Management, Communication, Problem Solving, Emotional Intelligence, Hospitality, Consistency
Specialization
Candidates need 1-3 years of culinary management experience, with a culinary arts degree being preferred but not required. Essential attributes include excellent cooking skills, experience mentoring hourly team members, attention to detail, problem-solving abilities, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Head Chef at The SpitJack
Cork, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen Ability, Culinary Experience, English Command
Specialization
Candidates must possess a strong culinary background, knowledge of HACCP and hygiene standards, and demonstrate high attention to detail while thriving in a fast-paced setting. A minimum of three years of experience in a similar culinary role and full permission to work in the EU are also required.
Experience Required
Minimum 2 year(s)
Head Chef at BaxterStorey
Stoke Gifford, England, United Kingdom - Full Time
Skills Needed
Leadership, Inspiration, Collaboration, Client Relationship Management, Mentoring, Training, Empowerment, Excellence Culture, Health And Safety Compliance, Sustainability, Financial Management, Governance Achievement, Coaching, Delegation, Influencing Skills, Strategic Thinking
Specialization
Candidates must have proven experience as a Head Chef or in a similar role, demonstrating an obsession for food and team management experience including training and support. Essential qualifications also include being financially astute with budget management skills, excellent coaching and influencing abilities, and the capacity to thrive under pressure in a fast-paced, creative environment.
Experience Required
Minimum 5 year(s)
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Khánh Hòa, An Giang Province, Vietnam - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Garnishing, Food Safety, Temperature Regulation, Communication, Teamwork, Employee Coaching, Safety Procedures, Professional Appearance, Guest Service
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, though no prior supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds.
Experience Required
Minimum 2 year(s)
Sous Chef at Aramark
Guildford, England, United Kingdom - Full Time
Skills Needed
Culinary Skills, Team Leadership, Food Preparation, Stock Control, Hygiene Standards, Mentoring, Recipe Adherence, Allergen Management, Time Management, Organizational Skills, Calm Under Pressure, Food Hygiene Certification, Security Vetting, Dbs Checks, Waste Reduction, Task Allocation
Specialization
Candidates must have UK residency for the past 3 years and the legal right to work, along with relevant culinary qualifications and at least 2 years of experience. A minimum Level 2 Food Hygiene Certificate is also required.
Experience Required
Minimum 2 year(s)
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Port Douglas, Queensland, Australia - Full Time
Skills Needed
Organisational Skills, Food Preparation, Presentation, Guest Requirements Understanding, Service Excellence, Food Safety, Property Standards Maintenance, Section Organisation, Attention To Detail, Commercial Cookery Qualification
Specialization
Candidates must possess a Trade Industry Qualification or completion of a Commercial Cookery Qualification along with relevant experience in a similar role and working rights in Australia. The ideal applicant is self-motivated, driven, energized in a fast-paced environment, and possesses a can-do attitude.
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, Stock Control, Whs Compliance, Haccp Compliance, Hygiene Regulations, Rostering, Staff Development, Commercial Cookery, Modern Cuisine Trends
Specialization
Candidates must possess proven experience as a Head Chef or in a senior kitchen leadership role, preferably within a hotel or high-volume setting, and hold a Certificate III or IV in Commercial Cookery or equivalent. Essential attributes include strong financial awareness for cost control, excellent team management skills, and the ability to maintain performance under pressure.
Experience Required
Minimum 5 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuwait City, Al Asimah, Kuwait - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Purchasing, Food Storage, Quality Control, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Problem Solving, Interpersonal Skills
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, ensuring compliance with all food and beverage standards, and maintaining purchasing and sanitation protocols.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Purchasing, Food Storage, Quality Control, Team Building, Customer Service, Performance Management, Mentoring, Problem Solving, Scheduling, 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 include managing shift operations, ensuring compliance with all food and beverage standards, and leading kitchen personnel.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Cambridge, England, United Kingdom - Full Time
Skills Needed
Food Hygiene, Culinary Services, Customer Satisfaction, Food Preparation, Team Management, Health And Safety, Budget Management, Training And Development, Communication, Problem Solving, Quality Control, Innovation, Cost Control, Guest Relations, Operational Management, Haccp Guidelines
Specialization
Candidates should have experience in managing kitchen operations and a strong understanding of food hygiene and safety standards. They should also be capable of training staff and ensuring customer satisfaction.
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, Quality Driven, Independent Work, Teamwork, Organizational Skills, Work Ethic, Enthusiasm, Communication, Reliability, Washing, Disinfecting, Safety Procedures
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 ability to work both independently and collaboratively.
Demi Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Cooking Techniques, Food Preparation, Presentation Standards, Teamwork, Communication Skills, Positive Attitude, Proactive Attitude, Passion For Cooking, Food Safety, Hygiene Standards, Menu Planning, Recipe Development, Kitchen Efficiency, Mentoring, Whs Compliance
Specialization
Candidates should have previous experience as a Demi Chef or in a similar role, along with relevant Australian cookery qualifications. Knowledge of cooking techniques, food safety, and strong teamwork skills are essential.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Cardiff, Wales, United Kingdom - Full Time
Skills Needed
Leadership, Communication, Team Management, Hygiene Standards, Food Preparation, Menu Development, Training, Pressure Management, Presentation Skills, Adaptability
Specialization
Candidates should have experience managing a busy kitchen and training a high-performing team. They must be able to work under pressure and maintain high hygiene and safety standards.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
Cambridge, England, United Kingdom - Full Time
Skills Needed
Food Hygiene, Culinary Services, Team Management, Customer Service, Food Preparation, Health And Safety, Budget Management, Training And Development, Communication, Problem Solving, Quality Control, Innovation, Time Management, Cost Control, Guest Feedback, Operational Management
Specialization
The job requires experience in kitchen management and culinary skills, along with a commitment to health and safety regulations. Strong communication and leadership abilities are essential for this role.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
London, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Food Production, Menu Planning, Staff Supervision, Cost Control, Food Safety, Hygiene Standards, Performance Management, Training, Inventory Management, Quality Control, Leadership, Communication, Problem Solving, Budgeting
Specialization
The candidate must have eligibility to work in the UK and possess strong leadership and culinary skills. They should be knowledgeable in food safety policies, kitchen equipment maintenance, and operational standards.
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)