Chef De Cuisine

All Day Dining Chef de Cuisine

Supervise and coordinate activities of cooks and workers. Determine how food sho...

Location

China , Beijing

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

Technical, Trade, or Vocational School Degree
4 to 6 years of related work experience
At least 2 years of supervisory experience

Job Responsibility

Supervise and coordinate activities of cooks and workers
Determine how food should be presented and create decorative food displays
Ensure proper portion, arrangement, and food garnish to be served
Monitor the quantity of food that is prepared
Inform Food & Beverage service staff of menu specials and out of stock menu items
Prepare special meals or substitute items
Assist cooks and kitchen staff with various tasks
Provide cooks with needed items
Monitor stock of kitchen supplies and food
Maintain kitchen logs for food safety program and food products

Fulltime

Chef de Partie (Japanese Sushi) - All Day Dining Kitchen

The Chef de Partie (Sushi) - All Day Dining Kitchen is a crucial member of our s...

Location

Malaysia , Kuala Lumpur

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

Proven experience (3 years above) as a Sushi Chef, preferably in a high-volume or buffet restaurant environment
Solid knowledge of sushi techniques, including rice preparation, rolling, slicing, and presentation
Understanding of different fish and seafood varieties and their handling requirements
Valid Food Handler’s Certificate is required
Certificate in related discipline
Ability to work efficiently and calmly under pressure during peak hours
Ability to work a flexible schedule with the ability to work all shifts, weekends and holidays as per business demands and needs
Must be able to speak, read, and write Bahasa Malaysia and English
Must have the right to work in Malaysia
Knife Skills: Exceptional knife skills with a focus on speed, safety, and precision

Job Responsibility

Food Preparation & Production: Prepare a high volume of various types of sushi (nigiri, maki rolls, sashimi, California rolls, etc.) according to established recipes and quality standards
Cook and prepare sushi rice to perfection, seasoning it correctly and maintaining it at the proper temperature
Slice, fillet, and prepare a variety of fish and seafood with precision and care
Cut, slice, and julienne vegetables and other ingredients for sushi rolls and garnishes
Ensure all sushi items are produced consistently in terms of size, appearance, and quality
Station & Buffet Maintenance: Set up the sushi station before service and break it down at the end of shift
Maintain a continuous supply of fresh sushi on the buffet line, replenishing items promptly and attractively
Ensure the sushi display is always visually appealing, clean, and well-organized
Monitor food levels and anticipate guest demand to minimize waste and ensure constant availability
Interact courteously with guests, answering basic questions about ingredients and offerings

What we offer

Competitive salary, wages, and a comprehensive benefits package
Excellent training and development opportunities
Complimentary accommodation at other Four Seasons Hotels and Resorts
Complimentary dry cleaning for employee uniforms
Complimentary employee meals

Fulltime

New

The Chef de Cuisine is responsible for the daily operations of hotel/resort main...

Location

United States of America , Montecito

Salary:

115000.00 - 130000.00 USD / Year

Rosewood Hotel Group

Expiration Date

Until further notice

Requirements

Ability to perform job functions with attention to detail, speed and accuracy
prioritize, organize and follow-up
be a clear thinker, remaining calm and resolving problems using good judgment
follow directions thoroughly
understand a guest’s service needs
work cohesively with co-workers as part of a team
work with minimal supervision
maintain confidentiality of guest information and pertinent hotel data
Extensive knowledge in local and worldly cuisines
exceptional guest relations skills

Job Responsibility

Maintain complete knowledge of and comply with all departmental policies, service procedures and standards
Ensure that standards are maintained at a superior level on a daily basis
Participates in restaurant promotions with Director of Marketing
Ensure proper ordering/purchasing of products for every day and specifically weekends
Act as a creative force in menu development
Research and develop new trends in fine dining, regional cuisine and other worldly cuisine
Interact with restaurant guests/visit restaurant in each meal period and connect with guests
Address guest concerns/complaints and resolve to complete satisfaction
Participate in all management meetings
Train restaurant associates on cuisine and dish preparation/presentation to assist in selling to guests

What we offer

Potential eligibility for bonuses

Fulltime

Chef de Cuisine - Lebanese

Accountable for the quality, authenticity, consistency, and production of the Le...

Location

Jordan , Amman

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

High school diploma or GED
4 years experience in the culinary, food and beverage, or related professional area
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

Job Responsibility

Accountable for the quality, authenticity, consistency, and production of the Lebanese cuisine
Exhibits culinary expertise by personally performing tasks while leading the staff and managing all food-related functions
Coordinates menus, purchasing, staffing, and food preparation to deliver an authentic Lebanese dining experience
Works with the team to improve guest and employee satisfaction while maintaining the operating budget
Ensures sanitation, hygiene, and food quality standards are consistently achieved
Develops and trains the culinary team to enhance performance and results
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant
Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
Maintains food preparation handling and correct storage standards
Recognizes superior quality products, presentations and flavor

Fulltime

Manager, Chef de Cuisine

Oversees the day-to-day operations of the kitchen within the University’s dining...

Location

United States of America , Rochester

Salary:

63815.00 - 95723.00 USD / Year

University of Rochester

Expiration Date

Until further notice

Requirements

Culinary Arts degree or equivalent professional culinary training
5 years of professional kitchen experience, 2 years of which in a leadership role
Proven experience managing kitchen staff and ensuring the smooth operation of kitchen functions
Strong knowledge of food safety regulations, kitchen equipment, and culinary techniques
Ability to work well under pressure, manage multiple tasks, and meet deadlines
Strong leadership skills with the ability to motivate, train, and mentor team members
Excellent communication and organizational skills
Understanding of budget management, food costs, and inventory control
Ability to work nights, weekends, or holidays as needed
Passion for creating innovative and high-quality meals for a diverse population

Job Responsibility

Oversees the day-to-day operations of the kitchen within the University’s dining program
Manages a team of culinary professionals
Manages food production, ensuring adherence to food safety standards
Assists with strategic planning and coordination of menus, inventory, and budgeting
Supervises and leads the kitchen team
Supports the training, development, and mentorship of kitchen staff
Assists with staff scheduling
Acts as the point of contact for all kitchen-related issues in the absence of the Executive Chef
Supports planning and executing special events, catering services, and dining program promotions
Collaborates in menu planning

Fulltime

Manager, Chef de Cuisine

Oversees the day-to-day operations of the kitchen within the University’s dining...

Location

United States of America , Rochester

Salary:

30.68 - 46.02 USD / Hour

University of Rochester

Expiration Date

Until further notice

Requirements

Culinary Arts degree or equivalent professional culinary training
5 years of professional kitchen experience, 2 years of which in a leadership role required
Or equivalent combination of education and experience required
Proven experience managing kitchen staff and ensuring the smooth operation of kitchen functions required
Strong knowledge of food safety regulations, kitchen equipment, and culinary techniques required
Ability to work well under pressure, manage multiple tasks, and meet deadlines required
Strong leadership skills with the ability to motivate, train, and mentor team members required
Excellent communication and organizational skills required
Understanding of budget management, food costs, and inventory control required
Ability to work nights, weekends, or holidays as needed required

Job Responsibility

Oversees the day-to-day operations of the kitchen within the University’s dining program
Manages a team of culinary professionals and works closely with culinary leadership to maintain and elevate the quality of food and service
Manages food production, ensuring adherence to food safety standards, and fostering a positive and efficient kitchen environment
Assists with strategic planning and coordination of menus, inventory, and budgeting, all while maintaining the university's mission of providing nutritious and high-quality meals to students, faculty, and staff
Supervises and leads the kitchen team, including chefs, line cooks, and other kitchen staff, ensuring all roles are filled and the kitchen runs efficiently
Supports the training, development, and mentorship of kitchen staff, ensuring proper culinary techniques and standards are followed
Fosters a positive and cooperative team environment, ensuring clear communication and collaboration within the kitchen
Assists with staff scheduling to ensure adequate coverage, and manages labor costs effectively
Acts as the point of contact for all kitchen-related issues in the absence of the Executive Chef, ensuring that operations continue smoothly
Supports planning and executing special events, catering services, and dining program promotions

Parttime

Manager, Chef de Cuisine

As a community, the University of Rochester is defined by a deep commitment to M...

Location

United States of America , Rochester

Salary:

63815.00 - 95723.00 USD / Year

University of Rochester

Expiration Date

Until further notice

Requirements

Culinary Arts degree or equivalent professional culinary training
5 years of professional kitchen experience
2 years of experience in a leadership role
Proven experience managing kitchen staff and ensuring smooth operation of kitchen functions
Strong knowledge of food safety regulations, kitchen equipment, and culinary techniques
Ability to work well under pressure, manage multiple tasks, and meet deadlines
Strong leadership skills with ability to motivate, train, and mentor team members
Excellent communication and organizational skills
Understanding of budget management, food costs, and inventory control
Ability to work nights, weekends, or holidays as needed

Job Responsibility

Oversees day-to-day operations of the kitchen
Manages a team of culinary professionals
Works closely with culinary leadership to maintain and elevate food quality and service
Manages food production and ensures adherence to food safety standards
Fosters a positive and efficient kitchen environment
Assists with strategic planning and coordination of menus, inventory, and budgeting
Supervises and leads kitchen team including chefs, line cooks, and kitchen staff
Supports training, development, and mentorship of kitchen staff
Assists with staff scheduling and manages labor costs
Acts as point of contact for kitchen-related issues in absence of Executive Chef

Fulltime

Chef de Partie

The Four Seasons Resort Scottsdale is seeking a Chef de Partie – Talavera who sh...

Location

United States of America , Scottsdale

Salary:

24.88 - 26.38 USD / Hour

Four Seasons

Expiration Date

Until further notice

Requirements

Four to six years of operational kitchen experience with a diversity of culinary experience and a proven track record in fine dining
Supervisory and management experience is required
Culinary qualifications are essential
Current Arizona Food Handlers Certificate is required
Previous experience in a luxury hotel, or similar environment
Strong command of the English language
Requires attention to detail and problem solving skills
A passion for customer service

Job Responsibility

Communicate with team members to ensure the highest level of personalized service
Supervising the day-to-day running of the Talavera Kitchen
Conduct line checks of cook’s stations
Ensure proper rotation of product, labelling & proper hierarchy of food storage. In compliance with Ecosure & Maricopa County health standards
Ensure proper following of recipes and production
Aim to provide the highest standards of food quality and guest satisfaction
Follow Four Seasons standards to the handling and execution of guest allergies and preferences
Provide timely requests for food products to be ordered for Talavera Kitchen
Lead the kitchen service in the absence of Talavera Chef de Cuisine
Service Passion

What we offer

A welcoming, energizing culture where you’re encouraged to bring your authentic self to work every day
Comprehensive learning and development programs designed to help you grow, refine your craft, and build your career
Inclusive, diverse employee events and celebrations throughout the year
Exclusive Four Seasons travel perks and employee discounts worldwide
Medical, Dental, Vision, and Retirement plans effective as soon as 30 day
Complimentary Dry Cleaning for Employee Uniforms
Complimentary Employee Meals

Fulltime

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Chef De Cuisine - All Day Dining Kitchen

Job Description

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