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Japanese Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuching, Sarawak, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Staff Supervision, Menu Development, Budget Management, Sanitation Standards, Customer Service, Inventory Management, Food Presentation, Team Leadership, Performance Appraisal
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 the ability to maintain strict food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
Japanese Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuching, Sarawak, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Staff Supervision, Menu Design, Budget Management, Inventory Control, Customer Service, Sanitation Standards, Food Presentation, Team Leadership, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts 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)
Personal Chef at Tiny Spoon Chef
Conshohocken, Pennsylvania, United States - Full Time
Skills Needed
Culinary Skills, Meal Planning, Cooking, Grocery Shopping, Kitchen Clean Up, Client Interaction, Creativity, Event Hosting, Teaching, Team Building, Menu Design, Catering, Servsafe Certification, Attention To Detail, People Skills, Computer Skills
Specialization
Qualified applicants should have a minimum of four years of cooking experience and possess a ServSafe Manager certification. A reliable vehicle and familiarity with computer/email/Google Workspaces/social media are preferred.
Experience Required
Minimum 5 year(s)
Jr. Sous Chef at IHG Career
Doha, , Qatar - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Menu Planning, Food Cost Control, Haccp Compliance, Employee Training, Hygiene Standards, Culinary Arts, Health & Safety, Quality Control
Specialization
Candidates must be able to supervise culinary operations and implement health and safety standards. A commitment to the 'True Hospitality' service culture and the ability to train colleagues is required.
Experience Required
Minimum 2 year(s)
Chef d’équipe at Veolia Environnement SA
Feyzin, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Team Management, Industrial Cleaning, Pumping Operations, Site Supervision, Safety Compliance, Equipment Maintenance, High Pressure Cleaning, Adr Certification
Specialization
Requires at least 3 years of experience in heavy industry site monitoring, specifically in chemistry or paper mills, with previous team leadership experience. Must hold S3C cleaning/pumping certification and ADR certification, ideally with a tank specialization.
Experience Required
Minimum 2 year(s)
Japanese Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Surabaya, East Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Staff Training, Budget Management, Inventory Control, Plating And Presentation, Quality Control, Customer Service, Team Leadership, Sanitation Standards
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. Candidates must demonstrate strong leadership skills and the ability to maintain high culinary standards.
Experience Required
Minimum 2 year(s)
Souschef/2'er at NORMAL Netherlands
Copenhagen, Capital Region of Denmark, Denmark - Full Time
Skills Needed
Retail Management, Staff Coaching, Sales Optimization, Customer Experience, Store Operations, Budget Management, Visual Merchandising, Leadership, Team Motivation, Inventory Presentation
Specialization
Candidates must have retail experience and a passion for store operations and commerciality. The ideal candidate is proactive, detail-oriented, and possesses strong leadership skills with a positive attitude.
Experience Required
Minimum 2 year(s)
Chef d’équipe at Veolia Environnement SA
Feyzin, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Industrial Maintenance, Team Management, Site Supervision, High Pressure Cleaning, Pumping Operations, Safety Compliance, Equipment Maintenance, Heavy Industry, Chemical Industry, Paper Industry, Adr Certification, S3c Certification, Industrial Cleaning, Metallurgy, Shutdown Management
Specialization
Candidates must have at least 3 years of experience in heavy industry site supervision, preferably in the chemical or paper sectors. Essential certifications include S3C for cleaning/pumping and an ADR license, ideally with a tanker specialization.
Experience Required
Minimum 2 year(s)
Chef Tournant at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Sarasota, Florida, United States - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Safety, Ingredient Portioning, Equipment Operation, Food Quality Monitoring, Sanitization, Recipe Adherence, Temperature Control, Teamwork
Specialization
Requires a high school diploma or GED and at least one year of related work experience. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Commis 1 Chef at Naturally Pacific Resort
Campbell River, British Columbia, Canada - Full Time
Skills Needed
Culinary Arts, Food Preparation, Food Safety, Hygiene Standards, Menu Execution, Teamwork, Communication, Organization, Attention To Detail, Time Management, Kitchen Maintenance, Temperature Logging
Specialization
Candidates should have previous kitchen experience and a strong willingness to learn new culinary skills. A culinary degree or apprenticeship and valid Food Safe Certification are considered assets for this role.
Experience Required
Minimum 2 year(s)
Jr. Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Batam, Riau Islands, Indonesia - Full Time
Skills Needed
Food Production, Purchasing, Kitchen Sanitation, Staff Leadership, Culinary Standards, Food Handling, Loss Prevention, Service Performance, Food Preparation, Quality Control, Inventory Management, Guest Relations, Shift Supervision, Staff Training, Budget Management, Menu Development
Specialization
Candidates need either a high school diploma or GED with four years of relevant culinary or food and beverage experience, or a 2-year degree in Culinary Arts or Hotel/Restaurant Management with two years of related experience. Core duties include maintaining culinary standards, supervising daily shift operations, and ensuring exceptional customer service.
Experience Required
Minimum 2 year(s)
Sous-Chef H/F at Ephemera Group
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Kitchen Management, Team Leadership, Food Safety Standards, Haccp, Inventory Management, Cost Control, Staff Training, Menu Development, Stress Management, Communication, Organization, Creativity, Production Planning, Conflict Resolution, It Tools For Management
Specialization
Candidates must have a culinary degree and 3 to 5 years of experience as a Sous-Chef or in a kitchen leadership role. Strong leadership skills, technical culinary mastery, and knowledge of food safety regulations are required.
Experience Required
Minimum 2 year(s)
Sushi Chef II at Hana Group US
Andover, Massachusetts, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Customer Service, Waste Control, Inventory Quality Inspection, Food Preparation, Professionalism, Time Management
Specialization
Candidates must have at least two years of food service experience with specific expertise in sushi rolling and advanced knife skills. A valid food handler's license and the ability to work under pressure in a physical environment are required.
Experience Required
Minimum 2 year(s)
Banquets Chef at Avion Hospitality Employee Services LLC
Tulsa, Oklahoma, United States - Full Time
Skills Needed
Culinary Leadership, Banquet Management, Menu Planning, Food Cost Control, Staff Training, Vendor Management, Inventory Control, Event Execution, Budgeting, Performance Management, Microsoft Office, Cross Functional Collaboration
Specialization
Requires 3+ years of relevant hotel banquet experience and a proven track record of achieving business results. Candidates must possess strong communication skills and the physical ability to lift 35 pounds and work a flexible schedule.
Experience Required
Minimum 2 year(s)
District Chef at Southwest Foodservice Excellence, LLC
Vail, Arizona, United States - Full Time
Skills Needed
Menu Design, Culinary Training, Food Safety, Haccp, Budgeting, Food Cost Control, Kitchen Management, Recipe Development, Nutritional Analysis, Staff Supervision, Microsoft Office, Professional Communication
Specialization
Candidates must have a high school diploma and at least 3 years of kitchen operations experience, with a degree in Culinary Arts preferred. A food safety certification and the ability to pass a background check are required.
Experience Required
Minimum 2 year(s)
Japanese Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuching, Sarawak, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Food Preparation, Budget Management, Quality Control, Team Leadership, Customer Service, Inventory Management, Staff Training, Performance Management, Communication Skills, 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, culinary expertise, and knowledge of food safety regulations are required.
Experience Required
Minimum 2 year(s)
Chefe de Fila at Accor
São Paulo, São Paulo, Brazil - Full Time
Skills Needed
Food Safety Practices, Customer Service, Team Coordination, Problem Solving, Attention To Detail, Wine Knowledge, Event Management, Microcomputer Skills, Labor Legislation, Hospitality, Tourism
Specialization
Minimum requirement is a completed high school education and a course in food safety practices. Preferred qualifications include pursuing a bachelor's degree in Hospitality, Tourism, or a related field.
Chef - Casual at Summerset
New Plymouth, Taranaki, New Zealand - Full Time
Skills Needed
Meal Preparation, Cafe Menu Management, Food Safety Compliance, Culinary Techniques, Fine Dining Catering, Dietary Requirement Management, Kitchen Team Leadership, Short Order Cooking
Specialization
Requires a professional cookery qualification and experience working as a Cook or Chef. Candidates must have a sound understanding of Food Safety Plans and be able to work in a fast-paced environment.
Experience Required
Minimum 2 year(s)
CHEF - DENVER at Denver Rescue Mission
Denver, Colorado, United States - Full Time
Skills Needed
Commercial Cooking, Kitchen Operations, Food Safety, Menu Planning, Volunteer Management, Inventory Management, Food Handling, Buffet Service, Staff Training, Sanitation Codes, Hospitality, Team Leadership
Specialization
Candidates must have previous commercial kitchen experience, be ServSafe certified (or able to obtain it), and be able to lift 50 pounds. The role requires a commitment to the organization's Christian faith and the ability to work nights, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Sushi Chef II at Hana Group US
Salem, New Hampshire, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Customer Service, Waste Control, Portion Control, Food Preparation, Quality Control, Sanitization
Specialization
Candidates must have at least two years of food service experience with specific expertise in sushi rolling and advanced knife skills. A valid food handler's license and the ability to communicate in English are required.
Experience Required
Minimum 2 year(s)
Japanese Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuching, Sarawak, Malaysia -
Full Time

Start Date

Immediate

Expiry Date

23 Aug, 26

Salary

0.0

Posted On

25 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Arts, Kitchen Management, Food Safety, Staff Supervision, Menu Development, Budget Management, Sanitation Standards, Customer Service, Inventory Management, Food Presentation, Team Leadership, Performance Appraisal

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. When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels & Resorts, 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
Accountable for the overall success of daily kitchen operations, including leading staff and managing all food-related functions. Ensures high-quality product consistency, sanitation standards, and guest satisfaction while maintaining the operating budget.
Japanese Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuching, Sarawak, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Staff Supervision, Menu Development, Budget Management, Sanitation Standards, Customer Service, Inventory Management, Food Presentation, Team Leadership, Performance Appraisal
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 the ability to maintain strict food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
Japanese Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuching, Sarawak, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Staff Supervision, Menu Design, Budget Management, Inventory Control, Customer Service, Sanitation Standards, Food Presentation, Team Leadership, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts 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)
Personal Chef at Tiny Spoon Chef
Conshohocken, Pennsylvania, United States - Full Time
Skills Needed
Culinary Skills, Meal Planning, Cooking, Grocery Shopping, Kitchen Clean Up, Client Interaction, Creativity, Event Hosting, Teaching, Team Building, Menu Design, Catering, Servsafe Certification, Attention To Detail, People Skills, Computer Skills
Specialization
Qualified applicants should have a minimum of four years of cooking experience and possess a ServSafe Manager certification. A reliable vehicle and familiarity with computer/email/Google Workspaces/social media are preferred.
Experience Required
Minimum 5 year(s)
Jr. Sous Chef at IHG Career
Doha, , Qatar - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Menu Planning, Food Cost Control, Haccp Compliance, Employee Training, Hygiene Standards, Culinary Arts, Health & Safety, Quality Control
Specialization
Candidates must be able to supervise culinary operations and implement health and safety standards. A commitment to the 'True Hospitality' service culture and the ability to train colleagues is required.
Experience Required
Minimum 2 year(s)
Chef d’équipe at Veolia Environnement SA
Feyzin, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Team Management, Industrial Cleaning, Pumping Operations, Site Supervision, Safety Compliance, Equipment Maintenance, High Pressure Cleaning, Adr Certification
Specialization
Requires at least 3 years of experience in heavy industry site monitoring, specifically in chemistry or paper mills, with previous team leadership experience. Must hold S3C cleaning/pumping certification and ADR certification, ideally with a tank specialization.
Experience Required
Minimum 2 year(s)
Japanese Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Surabaya, East Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Staff Training, Budget Management, Inventory Control, Plating And Presentation, Quality Control, Customer Service, Team Leadership, Sanitation Standards
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. Candidates must demonstrate strong leadership skills and the ability to maintain high culinary standards.
Experience Required
Minimum 2 year(s)
Souschef/2'er at NORMAL Netherlands
Copenhagen, Capital Region of Denmark, Denmark - Full Time
Skills Needed
Retail Management, Staff Coaching, Sales Optimization, Customer Experience, Store Operations, Budget Management, Visual Merchandising, Leadership, Team Motivation, Inventory Presentation
Specialization
Candidates must have retail experience and a passion for store operations and commerciality. The ideal candidate is proactive, detail-oriented, and possesses strong leadership skills with a positive attitude.
Experience Required
Minimum 2 year(s)
Chef d’équipe at Veolia Environnement SA
Feyzin, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Industrial Maintenance, Team Management, Site Supervision, High Pressure Cleaning, Pumping Operations, Safety Compliance, Equipment Maintenance, Heavy Industry, Chemical Industry, Paper Industry, Adr Certification, S3c Certification, Industrial Cleaning, Metallurgy, Shutdown Management
Specialization
Candidates must have at least 3 years of experience in heavy industry site supervision, preferably in the chemical or paper sectors. Essential certifications include S3C for cleaning/pumping and an ADR license, ideally with a tanker specialization.
Experience Required
Minimum 2 year(s)
Chef Tournant at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Sarasota, Florida, United States - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Safety, Ingredient Portioning, Equipment Operation, Food Quality Monitoring, Sanitization, Recipe Adherence, Temperature Control, Teamwork
Specialization
Requires a high school diploma or GED and at least one year of related work experience. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Commis 1 Chef at Naturally Pacific Resort
Campbell River, British Columbia, Canada - Full Time
Skills Needed
Culinary Arts, Food Preparation, Food Safety, Hygiene Standards, Menu Execution, Teamwork, Communication, Organization, Attention To Detail, Time Management, Kitchen Maintenance, Temperature Logging
Specialization
Candidates should have previous kitchen experience and a strong willingness to learn new culinary skills. A culinary degree or apprenticeship and valid Food Safe Certification are considered assets for this role.
Experience Required
Minimum 2 year(s)
Jr. Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Batam, Riau Islands, Indonesia - Full Time
Skills Needed
Food Production, Purchasing, Kitchen Sanitation, Staff Leadership, Culinary Standards, Food Handling, Loss Prevention, Service Performance, Food Preparation, Quality Control, Inventory Management, Guest Relations, Shift Supervision, Staff Training, Budget Management, Menu Development
Specialization
Candidates need either a high school diploma or GED with four years of relevant culinary or food and beverage experience, or a 2-year degree in Culinary Arts or Hotel/Restaurant Management with two years of related experience. Core duties include maintaining culinary standards, supervising daily shift operations, and ensuring exceptional customer service.
Experience Required
Minimum 2 year(s)
Sous-Chef H/F at Ephemera Group
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Kitchen Management, Team Leadership, Food Safety Standards, Haccp, Inventory Management, Cost Control, Staff Training, Menu Development, Stress Management, Communication, Organization, Creativity, Production Planning, Conflict Resolution, It Tools For Management
Specialization
Candidates must have a culinary degree and 3 to 5 years of experience as a Sous-Chef or in a kitchen leadership role. Strong leadership skills, technical culinary mastery, and knowledge of food safety regulations are required.
Experience Required
Minimum 2 year(s)
Sushi Chef II at Hana Group US
Andover, Massachusetts, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Customer Service, Waste Control, Inventory Quality Inspection, Food Preparation, Professionalism, Time Management
Specialization
Candidates must have at least two years of food service experience with specific expertise in sushi rolling and advanced knife skills. A valid food handler's license and the ability to work under pressure in a physical environment are required.
Experience Required
Minimum 2 year(s)
Banquets Chef at Avion Hospitality Employee Services LLC
Tulsa, Oklahoma, United States - Full Time
Skills Needed
Culinary Leadership, Banquet Management, Menu Planning, Food Cost Control, Staff Training, Vendor Management, Inventory Control, Event Execution, Budgeting, Performance Management, Microsoft Office, Cross Functional Collaboration
Specialization
Requires 3+ years of relevant hotel banquet experience and a proven track record of achieving business results. Candidates must possess strong communication skills and the physical ability to lift 35 pounds and work a flexible schedule.
Experience Required
Minimum 2 year(s)
District Chef at Southwest Foodservice Excellence, LLC
Vail, Arizona, United States - Full Time
Skills Needed
Menu Design, Culinary Training, Food Safety, Haccp, Budgeting, Food Cost Control, Kitchen Management, Recipe Development, Nutritional Analysis, Staff Supervision, Microsoft Office, Professional Communication
Specialization
Candidates must have a high school diploma and at least 3 years of kitchen operations experience, with a degree in Culinary Arts preferred. A food safety certification and the ability to pass a background check are required.
Experience Required
Minimum 2 year(s)
Japanese Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuching, Sarawak, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Food Preparation, Budget Management, Quality Control, Team Leadership, Customer Service, Inventory Management, Staff Training, Performance Management, Communication Skills, 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, culinary expertise, and knowledge of food safety regulations are required.
Experience Required
Minimum 2 year(s)
Chefe de Fila at Accor
São Paulo, São Paulo, Brazil - Full Time
Skills Needed
Food Safety Practices, Customer Service, Team Coordination, Problem Solving, Attention To Detail, Wine Knowledge, Event Management, Microcomputer Skills, Labor Legislation, Hospitality, Tourism
Specialization
Minimum requirement is a completed high school education and a course in food safety practices. Preferred qualifications include pursuing a bachelor's degree in Hospitality, Tourism, or a related field.
Chef - Casual at Summerset
New Plymouth, Taranaki, New Zealand - Full Time
Skills Needed
Meal Preparation, Cafe Menu Management, Food Safety Compliance, Culinary Techniques, Fine Dining Catering, Dietary Requirement Management, Kitchen Team Leadership, Short Order Cooking
Specialization
Requires a professional cookery qualification and experience working as a Cook or Chef. Candidates must have a sound understanding of Food Safety Plans and be able to work in a fast-paced environment.
Experience Required
Minimum 2 year(s)
CHEF - DENVER at Denver Rescue Mission
Denver, Colorado, United States - Full Time
Skills Needed
Commercial Cooking, Kitchen Operations, Food Safety, Menu Planning, Volunteer Management, Inventory Management, Food Handling, Buffet Service, Staff Training, Sanitation Codes, Hospitality, Team Leadership
Specialization
Candidates must have previous commercial kitchen experience, be ServSafe certified (or able to obtain it), and be able to lift 50 pounds. The role requires a commitment to the organization's Christian faith and the ability to work nights, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Sushi Chef II at Hana Group US
Salem, New Hampshire, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Customer Service, Waste Control, Portion Control, Food Preparation, Quality Control, Sanitization
Specialization
Candidates must have at least two years of food service experience with specific expertise in sushi rolling and advanced knife skills. A valid food handler's license and the ability to communicate in English are required.
Experience Required
Minimum 2 year(s)