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Sous Chef at Rehoboth Beach Country Club
Rehoboth Beach, Delaware, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Hygiene Standards, Banquet Coordination, Food Presentation, Waste Minimization, Problem Solving, Communication, Time Management
Specialization
Candidates must have over 5 years of progressive culinary experience and a high school diploma, though an associate degree in culinary arts is preferred. Proficiency in diverse menu types, from breakfast buffets to formal plated dinners, is required.
Experience Required
Minimum 5 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Beşiktaş, Marmara Region, Turkey - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Food Presentation, Budget Management, Inventory Control, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, 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, communication, and culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 2 year(s)
Cook/Chef at Delmar Gardens of Chesterfield
Overland Park, Kansas, United States - Full Time
Skills Needed
Large Volume Cooking, Food Preparation, Plating, Serving, Culinary Arts
Specialization
Candidates should have experience in large volume cooking, preferably in hospitals, hotels, banquets, or senior housing. The role requires a commitment to the company's mission of love, care, and understanding.
Sous Chef at Rock Creek Cattle Company
Deer Lodge, Montana, United States - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Food Safety, Menu Planning, Inventory Management, Staff Training, Sanitation Standards, Allergen Management, Production Planning, Team Leadership, Hospitality, Time Management
Specialization
Requires previous cooking experience with a preference for supervisory or leadership roles in hospitality or resort settings. Must be able to handle the physical demands of a professional kitchen, including lifting up to 50 pounds and working long, variable hours.
Experience Required
Minimum 2 year(s)
Sous Chef at Marriott International
Bloomington, Minnesota, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Preparation, Inventory Management, Cost Control, Scheduling, Basic Computer Skills, Mathematical Skills, Plate Presentation, Knife Skills, Health Code Compliance, Communication Skills, Training
Specialization
Requires thorough knowledge of hot and cold food preparation, sanitation standards, and basic mathematical and computer skills. Must be physically capable of lifting up to 50 lbs and working in extreme temperature environments.
Experience Required
Minimum 5 year(s)
Sous Chef at Hawkers Asian Street Food
Arlington, Virginia, United States - Full Time
Skills Needed
Culinary Management, Food Procurement, Inventory Management, Staff Coaching, Food Safety, Sanitation Guidelines, Recipe Adherence, Plate Presentation, Vendor Relations, Budget Management, Team Leadership, Quality Control
Specialization
Requires at least two years of culinary management experience in a full-service, upscale restaurant concept. Candidates must be able to lift up to 50 lbs and possess strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Demi Chef at Minor International
Christchurch, Canterbury, New Zealand - Full Time
Skills Needed
Food Preparation, Plating, Food Safety, Hygiene Standards, Kitchen Operations, Teamwork, Communication, Time Management, Culinary Skills, Breakfast Service
Specialization
Requires 3 years of experience as a Cook or Chef with a strong understanding of health and safety regulations. Candidates must have existing working rights in New Zealand and the flexibility to work weekends and public holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at Optalis
Miami, Florida, United States - Full Time
Skills Needed
Kitchen Management, Menu Preparation, Staff Training, Food Quality Assurance, Inventory Management, Fifo Rotation, Budget Management, Fine Dining, Culinary Leadership, Food Plating, Waste Reduction, Mathematical Functions
Specialization
Requires a high school diploma or GED, with a preference for formal culinary training or an associate degree. Candidates need 2-5 years of fine dining experience and a Safe Food Handling Certification.
Experience Required
Minimum 2 year(s)
Sous Chef at Compass Group
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Department Operation, Food Preparation, Cooking, Menu Development, Garnishment, Supervision, Ordering, Cost Controls, Expenditure Management, Menu Planning, Catering Event Execution, Culinary Program Rollout, Food Cost Controls, Presentation, Microsoft Office, Servsafe Certification
Specialization
Candidates should ideally possess an Associate's degree or equivalent experience, along with progressive culinary/kitchen management experience, especially in high-volume, complex foodservice operations. Comprehensive knowledge of food trends, sanitation, cost controls, and computer proficiency (Microsoft Office) are necessary, with ServSafe certification being highly desirable.
Experience Required
Minimum 2 year(s)
Sous Chef at Optalis
Washington, District of Columbia, United States - Full Time
Skills Needed
Culinary Arts, Personnel Management, Food Cost Control, Inventory Management, Sanitation Procedures, Staff Training, Scheduling, Budgeting, Menu Implementation, Problem Solving, Communication, Multitasking
Specialization
Candidates must have a high school diploma and at least 5 years of experience in culinary arts. Preferred qualifications include a degree in Culinary Arts and bilingual proficiency in English and Spanish.
Experience Required
Minimum 5 year(s)
Sous Chef at North Ridge Country Club Inc
Raleigh, North Carolina, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Food Preparation, Inventory Management, Food Safety Compliance, Menu Planning, Recipe Development, Leadership, Time Management, Communication, Organization, Culinary Techniques
Specialization
Candidates should have 3-5 years of kitchen experience with supervisory responsibilities and a culinary degree or equivalent professional experience. ServSafe certification and strong knowledge of food safety and sanitation standards are preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Aparium Hotel Group
Des Moines, Iowa, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Menu Development, Food Cost Control, Team Leadership, Mentoring, Inventory Management, Kitchen Operations, Staff Training, Communication, Financial Acumen, Microsoft Excel, Microsoft Word, Culinary Technique, Problem Solving, Time Management
Specialization
Candidates must have five or more years of progressive culinary experience, preferably in a multi-service hotel or restaurant setting. Proficiency in culinary techniques, basic financial metrics, and effective communication skills are essential for this role.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ahmedabad, gujarat, India - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Menu Design, Budget Management, Inventory Control, Customer Service, Employee Training, 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 professional standards.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kigali, Kigali City, Rwanda - Full Time
Skills Needed
Culinary Operations, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Kitchen Management, Food Presentation, Team Leadership, Inventory Management, Quality Control, Staff Training, Performance Management, Customer Service, 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, communication, and culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 2 year(s)
Demi Chef at Hamilton Island Enterprises Limited
Whitsundays, Queensland, Australia - Full Time
Skills Needed
Seafood Preparation, Sustainable Cooking, Food Hygiene, Grill Station, Cold Larder, Fish Prep, Food Presentation, Zero Waste Cooking, Kitchen Operations, Team Collaboration
Specialization
Requires a Certificate III in Commercial Cookery and 1-2 years of commercial kitchen experience. Candidates must have valid Australian working rights and a passion for sustainable seafood.
Sous Chef at Odyssey Resorts
Two Harbors, Minnesota, United States - Full Time
Skills Needed
Adaptability, Flexibility, Creative Ability, Leadership, Teamwork, Safety, Sanitation, Guest Satisfaction
Specialization
A college degree is preferred but not required, with a minimum of three to five years of related experience or an acceptable equivalent combination of education and experience. Candidates should demonstrate adaptability, creativity, leadership, and adherence to safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Sous Chef at Greene King
Frimley Green, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Presentation, Hygiene Maintenance, Safety Regulations, Team Communication, Menu Knowledge, Fast Paced Service, Kitchen Management, Culinary Standards
Specialization
The ideal candidate must be able to work effectively under pressure in a fast-paced kitchen environment. A strong passion for culinary excellence and a willingness to learn and support the team are essential.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Hobart, Tasmania, Australia - Full Time
Skills Needed
Italian Cooking Techniques, Menu Development, Team Management, Cost Control, Menu Engineering, Leadership, Food Safety, Whs Compliance, Supplier Relationship Management, Culinary Innovation, Event Catering, Staff Mentoring
Specialization
Requires at least 5 years of experience as a Head Chef or Senior Sous Chef in a premium environment with expertise in Italian cuisine. Must possess relevant culinary qualifications, food safety certification, and full working rights in Australia.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Sepang, Selangor, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Design, Budget Management, Inventory Control, Customer Service, Performance Appraisal, Labor Management System, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management 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
Sydney, New South Wales, Australia - Full Time
Skills Needed
Kitchen Operations Management, Culinary Arts, Staff Supervision, Food Presentation, Haccp Compliance, Whs Requirements, Stock Management, Waste Control, Menu Development, Leadership, Communication, Time Management
Specialization
Requires a minimum Certificate III in Commercial Cookery and a current Food Handling Certification. Candidates should have previous supervisory experience in premium dining or high-volume environments.
Experience Required
Minimum 2 year(s)
Sous Chef at Rehoboth Beach Country Club
Rehoboth Beach, Delaware, United States -
Full Time

Start Date

Immediate

Expiry Date

14 Aug, 26

Salary

70000.0

Posted On

16 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Hygiene Standards, Banquet Coordination, Food Presentation, Waste Minimization, Problem Solving, Communication, Time Management

Industry

Golf Courses and Country Clubs

Description
Description The Rehoboth Beach Country Club’s Talon Tribe is seeking a creative and talented Sous Chef! The Sous Chef plays a crucial role in ensuring the success of a la carte dining and special events by delivering high-quality, creative and well-executed culinary experiences to the membership and their guests. About Us: RBCC’s employees are known as the Talon Tribe. We are well-trained, friendly professionals who together share a common culture and create memorable experiences for all at Rehoboth Beach Country Club. We are the Talon Tribe. The Talon Tribe is guided by our core values of Tribework, Respect, Integrity, Innovation and Inclusion. Benefits: Club privileges that include golf, tennis and fitness center. 120 hours of paid time off. 10 paid holidays. Medical, dental and vision insurance. 401(k) with 4% company match. Free staff meal every shift. Opportunity for growth and professional development. A supportive and inclusive team culture that values your contribution. Responsibilities: Assists in managing the day-to-day operations of the culinary operation. This includes supervising culinary staff, assigning tasks, and ensuring that all Talon Tribe members adhere to safety and hygiene standards. Assists the Executive Chef in training and developing all culinary staff, including providing guidance on culinary techniques, safety procedures, and kitchen protocols. Collaborates with the Executive Chef in the development of banquet and other club menus. Suggests new dishes, modifications to existing ones, and ensures that all menu items meet quality standards. Collaborates with the Event Manager and other staff to ensure seamless coordination of food service with other aspects of the events. Responsible for ensuring that all dishes leaving the kitchen meet the established quality criteria in terms of taste, presentation, and consistency. Oversees the performance of the banquet culinary staff. Minimizes waste by ensuring proper food preparation and rotation of products daily. Monitors the quality of banquet meals during each event. Responsible for communicating clearly and respectfully with all culinary staff to provide clear direction and work together collaboratively. Resolve unexpected issues that may arise during the shift, problem solving and communicating with the Executive Chef and F&B Management as needed. Keep all storage areas clean, organized and directs others to do so as well. Proactively look for cleaning or prep tasks for the culinary staff during slower periods to stay busy and occupied. The Successful Candidate has: The ability to handle any a la carte or banquet menu ranging from breakfast buffets, golf outings, weddings, and formal plated dinners. Strong culinary background and expertise in food preparation, cooking techniques, and presentation. Strong people skills, including constant communication within department. 5+ years of progressive culinary experience. The ability to follow oral and written directions. High School Diploma or equivalent required, associate degree in culinary arts preferred. The ability to organize workloads and meet time deadlines. A willingness to learn and adapt to new job tasks. Ability to maintain knowledge of standard recipes and proper culinary techniques and procedures while possessing the ability to pass this knowledge on to others. If you're ready to embark on a rewarding journey with us and contribute to the success of our club, we'd love to hear from you!
Responsibilities
The Sous Chef manages day-to-day culinary operations, supervising staff and ensuring high-quality food execution for a la carte dining and special events. They collaborate with the Executive Chef on menu development and maintain strict safety and hygiene standards.
Sous Chef at Rehoboth Beach Country Club
Rehoboth Beach, Delaware, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Hygiene Standards, Banquet Coordination, Food Presentation, Waste Minimization, Problem Solving, Communication, Time Management
Specialization
Candidates must have over 5 years of progressive culinary experience and a high school diploma, though an associate degree in culinary arts is preferred. Proficiency in diverse menu types, from breakfast buffets to formal plated dinners, is required.
Experience Required
Minimum 5 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Beşiktaş, Marmara Region, Turkey - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Food Presentation, Budget Management, Inventory Control, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, 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, communication, and culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 2 year(s)
Cook/Chef at Delmar Gardens of Chesterfield
Overland Park, Kansas, United States - Full Time
Skills Needed
Large Volume Cooking, Food Preparation, Plating, Serving, Culinary Arts
Specialization
Candidates should have experience in large volume cooking, preferably in hospitals, hotels, banquets, or senior housing. The role requires a commitment to the company's mission of love, care, and understanding.
Sous Chef at Rock Creek Cattle Company
Deer Lodge, Montana, United States - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Food Safety, Menu Planning, Inventory Management, Staff Training, Sanitation Standards, Allergen Management, Production Planning, Team Leadership, Hospitality, Time Management
Specialization
Requires previous cooking experience with a preference for supervisory or leadership roles in hospitality or resort settings. Must be able to handle the physical demands of a professional kitchen, including lifting up to 50 pounds and working long, variable hours.
Experience Required
Minimum 2 year(s)
Sous Chef at Marriott International
Bloomington, Minnesota, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Preparation, Inventory Management, Cost Control, Scheduling, Basic Computer Skills, Mathematical Skills, Plate Presentation, Knife Skills, Health Code Compliance, Communication Skills, Training
Specialization
Requires thorough knowledge of hot and cold food preparation, sanitation standards, and basic mathematical and computer skills. Must be physically capable of lifting up to 50 lbs and working in extreme temperature environments.
Experience Required
Minimum 5 year(s)
Sous Chef at Hawkers Asian Street Food
Arlington, Virginia, United States - Full Time
Skills Needed
Culinary Management, Food Procurement, Inventory Management, Staff Coaching, Food Safety, Sanitation Guidelines, Recipe Adherence, Plate Presentation, Vendor Relations, Budget Management, Team Leadership, Quality Control
Specialization
Requires at least two years of culinary management experience in a full-service, upscale restaurant concept. Candidates must be able to lift up to 50 lbs and possess strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Demi Chef at Minor International
Christchurch, Canterbury, New Zealand - Full Time
Skills Needed
Food Preparation, Plating, Food Safety, Hygiene Standards, Kitchen Operations, Teamwork, Communication, Time Management, Culinary Skills, Breakfast Service
Specialization
Requires 3 years of experience as a Cook or Chef with a strong understanding of health and safety regulations. Candidates must have existing working rights in New Zealand and the flexibility to work weekends and public holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at Optalis
Miami, Florida, United States - Full Time
Skills Needed
Kitchen Management, Menu Preparation, Staff Training, Food Quality Assurance, Inventory Management, Fifo Rotation, Budget Management, Fine Dining, Culinary Leadership, Food Plating, Waste Reduction, Mathematical Functions
Specialization
Requires a high school diploma or GED, with a preference for formal culinary training or an associate degree. Candidates need 2-5 years of fine dining experience and a Safe Food Handling Certification.
Experience Required
Minimum 2 year(s)
Sous Chef at Compass Group
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Department Operation, Food Preparation, Cooking, Menu Development, Garnishment, Supervision, Ordering, Cost Controls, Expenditure Management, Menu Planning, Catering Event Execution, Culinary Program Rollout, Food Cost Controls, Presentation, Microsoft Office, Servsafe Certification
Specialization
Candidates should ideally possess an Associate's degree or equivalent experience, along with progressive culinary/kitchen management experience, especially in high-volume, complex foodservice operations. Comprehensive knowledge of food trends, sanitation, cost controls, and computer proficiency (Microsoft Office) are necessary, with ServSafe certification being highly desirable.
Experience Required
Minimum 2 year(s)
Sous Chef at Optalis
Washington, District of Columbia, United States - Full Time
Skills Needed
Culinary Arts, Personnel Management, Food Cost Control, Inventory Management, Sanitation Procedures, Staff Training, Scheduling, Budgeting, Menu Implementation, Problem Solving, Communication, Multitasking
Specialization
Candidates must have a high school diploma and at least 5 years of experience in culinary arts. Preferred qualifications include a degree in Culinary Arts and bilingual proficiency in English and Spanish.
Experience Required
Minimum 5 year(s)
Sous Chef at North Ridge Country Club Inc
Raleigh, North Carolina, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Food Preparation, Inventory Management, Food Safety Compliance, Menu Planning, Recipe Development, Leadership, Time Management, Communication, Organization, Culinary Techniques
Specialization
Candidates should have 3-5 years of kitchen experience with supervisory responsibilities and a culinary degree or equivalent professional experience. ServSafe certification and strong knowledge of food safety and sanitation standards are preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Aparium Hotel Group
Des Moines, Iowa, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Menu Development, Food Cost Control, Team Leadership, Mentoring, Inventory Management, Kitchen Operations, Staff Training, Communication, Financial Acumen, Microsoft Excel, Microsoft Word, Culinary Technique, Problem Solving, Time Management
Specialization
Candidates must have five or more years of progressive culinary experience, preferably in a multi-service hotel or restaurant setting. Proficiency in culinary techniques, basic financial metrics, and effective communication skills are essential for this role.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ahmedabad, gujarat, India - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Menu Design, Budget Management, Inventory Control, Customer Service, Employee Training, 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 professional standards.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kigali, Kigali City, Rwanda - Full Time
Skills Needed
Culinary Operations, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Kitchen Management, Food Presentation, Team Leadership, Inventory Management, Quality Control, Staff Training, Performance Management, Customer Service, 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, communication, and culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 2 year(s)
Demi Chef at Hamilton Island Enterprises Limited
Whitsundays, Queensland, Australia - Full Time
Skills Needed
Seafood Preparation, Sustainable Cooking, Food Hygiene, Grill Station, Cold Larder, Fish Prep, Food Presentation, Zero Waste Cooking, Kitchen Operations, Team Collaboration
Specialization
Requires a Certificate III in Commercial Cookery and 1-2 years of commercial kitchen experience. Candidates must have valid Australian working rights and a passion for sustainable seafood.
Sous Chef at Odyssey Resorts
Two Harbors, Minnesota, United States - Full Time
Skills Needed
Adaptability, Flexibility, Creative Ability, Leadership, Teamwork, Safety, Sanitation, Guest Satisfaction
Specialization
A college degree is preferred but not required, with a minimum of three to five years of related experience or an acceptable equivalent combination of education and experience. Candidates should demonstrate adaptability, creativity, leadership, and adherence to safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Sous Chef at Greene King
Frimley Green, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Presentation, Hygiene Maintenance, Safety Regulations, Team Communication, Menu Knowledge, Fast Paced Service, Kitchen Management, Culinary Standards
Specialization
The ideal candidate must be able to work effectively under pressure in a fast-paced kitchen environment. A strong passion for culinary excellence and a willingness to learn and support the team are essential.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Hobart, Tasmania, Australia - Full Time
Skills Needed
Italian Cooking Techniques, Menu Development, Team Management, Cost Control, Menu Engineering, Leadership, Food Safety, Whs Compliance, Supplier Relationship Management, Culinary Innovation, Event Catering, Staff Mentoring
Specialization
Requires at least 5 years of experience as a Head Chef or Senior Sous Chef in a premium environment with expertise in Italian cuisine. Must possess relevant culinary qualifications, food safety certification, and full working rights in Australia.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Sepang, Selangor, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Design, Budget Management, Inventory Control, Customer Service, Performance Appraisal, Labor Management System, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management 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
Sydney, New South Wales, Australia - Full Time
Skills Needed
Kitchen Operations Management, Culinary Arts, Staff Supervision, Food Presentation, Haccp Compliance, Whs Requirements, Stock Management, Waste Control, Menu Development, Leadership, Communication, Time Management
Specialization
Requires a minimum Certificate III in Commercial Cookery and a current Food Handling Certification. Candidates should have previous supervisory experience in premium dining or high-volume environments.
Experience Required
Minimum 2 year(s)