culinary supervisor

Celebrity Cruises

<div>
 <p>
  <strong>
   KEY RESPONSIBILITIES
  </strong>
 </p>
 <ul>
  <li>
   Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
  </li>
  <li>
   Must have excellent food knowledge and a full understanding of culinary terms.
  </li>
  <li>
   Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.
  </li>
  <li>
   Must be proficient in completing tasks, work efficiently and productively.
  </li>
  <li>
   Must be able to work in any section of a kitchen.
  </li>
  <li>
   Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.
  </li>
  <li>
   Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.
  </li>
  <li>
   Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.
  </li>
  <li>
   Control production levels and recommend ideas for improvements and better cost controlling.
  </li>
  <li>
   Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.
  </li>
  <li>
   Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
  </li>
  <li>
   Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within his section.
  </li>
  <li>
   Ensures that the HACCP program is carried out correctly.
  </li>
  <li>
   Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food &amp; Beverage Director or the actual inspectors.
  </li>
  <li>
   Reports for duty at assigned times, follows their supervisor&rsquo;s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company&rsquo;s rules and regulations.
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   QUALIFICATIONS AND EDUCATION
  </strong>
 </p>
 <ul>
  <li>
   A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant (shipboard experience preferred).
  </li>
  <li>
   A culinary school degree is required.
  </li>
  <li>
   Very strong management skills in a multicultural and dynamic environment.
  </li>
  <li>
   Very strong communication, problem solving, decision making, and interpersonal skills.
  </li>
  <li>
   Superior customer service, teambuilding, and conflict resolution skills.
  </li>
  <li>
   Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
  </li>
  <li>
   Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
  </li>
  <li>
   Intermediate computer software skills required.
  </li>
  <li>
   Possess a good understanding of basic accounting principles such as numbering flow, &ldquo;Debits/Credits&rdquo;, adjusting entries and corrections.
  </li>
  <li>
   Ability to write reports and business correspondence and to establish a good rapport with the ship&rsquo;s Senior Officers and the corporate office.
  </li>
 </ul>
 <p>
 </p>
</div>


Chef Tournant

<div>
 <p>
  <strong>
   KEY RESPONSIBILITIES
  </strong>
 </p>
 <p>
  <br/>
 </p>
 <ul>
  <li>
   Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
  </li>
  <li>
   Must have excellent food knowledge and a full understanding of culinary terms.
  </li>
  <li>
   Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.
  </li>
  <li>
   Must be proficient in completing tasks, work efficiently and productively.
  </li>
  <li>
   Must be able to work in any section of a kitchen.
  </li>
  <li>
   Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.
  </li>
  <li>
   Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.
  </li>
  <li>
   Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.
  </li>
  <li>
   Control production levels and recommend ideas for improvements and better cost controlling.
  </li>
  <li>
   Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.
  </li>
  <li>
   Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
  </li>
  <li>
   Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section.
  </li>
  <li>
   Ensures that the HACCP program is carried out correctly.
  </li>
  <li>
   Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food &amp; Beverage Director or the actual inspectors.
  </li>
  <li>
   Reports for duty at assigned times, follows their supervisor&rsquo;s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company&rsquo;s rules and regulations.
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   FINANCIAL RESPONSIBILITIES
  </strong>
 </p>
 <p>
  <br/>
 </p>
 <ul>
  <li>
   This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.
  </li>
  <li>
   Identifies potential expense reductions through cost control.
  </li>
  <li>
   Analyzes operational problems and establishes controls.
  </li>
  <li>
   Reviews timesheets and forwards them to the Executive Chef for approval.
  </li>
  <li>
   May prepare a variety of reports and letters utilizing personal computer system and equipment.
  </li>
  <li>
   Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures.
  </li>
  <li>
   Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   MOTIVATIONAL RESPONSIBILITIES
  </strong>
 </p>
 <p>
  <br/>
 </p>
 <ul>
  <li>
   Monitors and manages the various assigned workstation functions.
  </li>
  <li>
   Monitors the assignment of duties and responsibilities to their staff.
  </li>
  <li>
   Observes and evaluates staff and work procedures to ensure quality standards and service are met.
  </li>
  <li>
   Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing.
  </li>
  <li>
   Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   QUALIFICATIONS AND EDUCATION
  </strong>
 </p>
 <p>
  <br/>
 </p>
 <ul>
  <li>
   A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred).
  </li>
  <li>
   A culinary school degree is required.
  </li>
  <li>
   Very strong management skills in a multicultural and dynamic environment.
  </li>
  <li>
   Very strong communication, problem solving, decision making, and interpersonal skills.
  </li>
  <li>
   Superior customer service, teambuilding, and conflict resolution skills.
  </li>
  <li>
   Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
  </li>
  <li>
   Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
  </li>
  <li>
   Intermediate computer software skills required.
  </li>
  <li>
   Possess a good understanding of basic accounting principles such as numbering flow, &ldquo;Debits/Credits&rdquo;, adjusting entries, and corrections.
  </li>
  <li>
   Ability to write reports and business correspondence and to establish a good rapport with the ship&rsquo;s Senior Officers and the corporate office.
  </li>
 </ul>
 <p>
 </p>
</div>


Chef De Partie

Hyatt

Summary
<br>At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences to every guest. Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture.
<br><br>
Our Hyatt Culture is represented by our mission, values, and goals through: Innovative, Respect, Service-Oriented and Inclusion. Innovative, Hyatt is forward thinking and passionate as we seek new ways to advance in the hospitality industry. Respect, Hyatt associates are inspired by the team's spirit and camaraderie given to one another. Service-Oriented, Hyatt is customer focused by providing authentic hospitality in every way every time.
<br><br>
The goal of the Sous Chef is to manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement and maintain quality standards. In some instances, the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.
<br><br>
<b>Responsibilities include:</b><br>
Support senior leadership by developing and assuming basic management responsibilities
<br>Assume the role of liaison between all departments within the culinary division and all other hotel departments
<br>Supervise the preparation and cooking of various food items
<br>Develop and implement creative menu items that adhere to Hyatt brand standards
<br>Plan, coordinate & implement special events and holiday functions
<br>Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
<br>May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs
<br>Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
<br>Monitor food production, ordering, cost, and quality and consistency on a daily basis
<br>Ensure proper safety and sanitation of all kitchen facilities and equipment
<br><br>
Located in a landmark building constructed in 1890, Hyatt Regency Cleveland at The Arcade provides a historic hotel experience with convenient access to downtown Cleveland. Just steps from the vibrant East 4th Street Entertainment District and a 10-minute walk from all major sporting and entertainment venues, the hotel offers 293 rooms and 14,000 square feet of meeting and event space. With Hyatt Regency Cleveland’s central downtown location and distinctive historic look, we attract guests for all occasions, ranging from business travelers to sports fans to wedding parties.
<br><br>
Here are a few reasons why you should join our Hyatt Regency Cleveland Family!
<br><br>
<b>General Perks:</b><br>
An entry to the Hyatt Family, a place where we care for people so they can be their best
<br>12 free nights at Hyatt hotels globally every year after your 90th day of employment, Colleague, Friends, and Family rate upon hire.
<br>50% off at 1890 Restaurant
<br>25% off at Marengo Spa
<br>Affordable Medical, Dental and Vision Coverage after 30 days of employment
<br>Paid Holidays, Sick Days and Vacation Days
<br>Connect with thousands of National and Local Partners for Various Discounts
<br>Located near RTA stops and pick ups
<br>Discounted Parking Passes
<br><br>
<b>Wellbeing:</b><br>
“Our purpose is to care for people so they can be their best – and we believe wellbeing is the ultimate realization of our purpose”
<br><br>
To support our colleagues mental wellbeing we provide access to “Headspace App” for all employees, free of charge as well as Hyatt's wellbeing assessment tool "Hyatt Well-Check"
<br>Hotel gym access
<br>Affordable Medical, Dental and Vision Coverage after 30 days of employment
<br><br>
<b>Development:</b><br>
With over 700 Hyatt Hotels and Resorts in the United States, opportunities for internal promotions are abundant
<br>Regular Check-In Conversations with Managers to discuss personal career goals
<br>A wide range of development tools through the Hyatt Learning
<br>Education assistance of up to $1,000 per year toward personal growth and development
<br><br>
<b>Diversity:</b><br>
“Inclusion and diversity are at the core of our purpose and we are deeply involved in actions that create a culture of opportunity for all”
<br><br>
The Human Rights Campaign has honored Hyatt among the Best Places to Work for LGBTQ+Equality in 2025, for the 21st consecutive year
<br><b>Our Vision:</b> Our commitment is to create an environment where people can bring their whole self to work each day – so they can be their best and perform at their best so they can better care for others
<br>When we say people, we are including everyone from every perspective around the world. There are no exclusions by color, gender, race, religion, sexual orientation, sexual identity, disability or any other demographic
<br><br>
<b>Our Values:</b> Respect | Integrity | Humility | Empathy | Creativity | Fun
<br><br>
Hyatt is an Equal Opportunity Employer - M/F/Veteran/Disability/Sexual Orientation/Gender Identity
<br><br>
Are WE what YOU are looking for?
<br><br>
If the answer is YES, then please click the link and apply!
<br><br>
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<br>Qualifications
<br>In-depth skills and knowledge of all kitchen operations
<br>Possess strong leadership, communication, organization and relationship skills
<br>Experience with training, basic financial management and customer service
<br>Proficient in general computer knowledge
<br>A true desire to exceed guest expectations in a fast-paced customer service environment
<br>Capable of producing a consistent product in a timely manner
<br>Strong training and communication skills
<br>Culinary education and/or on the job training, hotel experience preferred
<br>Geographic and schedule flexibility preferred
<br>Hyatt Hotels & Resorts believes in strong commitment to promotion from within. Begin your career today as the Sous Chef and find yourself as an Executive Sous Chef within a few years. 70% of management hired is from within Hyatt, 89% of Managing Committee is promoted from within. The statistics are there; make it your next step!

SOUS CHEF

Holiday Inn

<div><p><b>Role Purpose</b></p><div>
As Executive Chef, you&rsquo;ll direct all kitchen activities and prepare our delicious food - helping create memorable experiences for guests - whenever and wherever they dine. You&rsquo;ll also ensure quality, kitchen maintenance, and inventory functions kept to our high standards - to make sure your kitchen is always running smoothly.
</div><div></div><p><b>Key Accountabilities</b></p><ul><li><b>People</b></li><li>Direct kitchen activities and ensure proper staffing.</li><li>Develop team performance through coaching and setting goals.</li><li>Initiate HR actions when needed.</li><li>Foster a collaborative working environment across departments.</li><li>Communicate regularly with department heads for kitchen needs.</li><li>Train colleagues to meet compliance and quality standards.</li></ul><div><b>
Guest Experience</b></div><ul><li>Encourage and utilize guest feedback for satisfaction improvements.</li><li>Respond to guest inquiries about dishes and services.</li><li>Assist in event planning with the Food and Beverage Director.</li><li>Ensure equipment is operational and facilities are clean and stocked.</li><li>Set and achieve quality and guest satisfaction goals.</li><li>Analyze guest insights to enhance loyalty.</li><li>Maintain regular communication with guests to meet expectations.</li></ul><p>
Responsible Business</p><ul><li><div><b>
Responsible Business</b></div></li><li><ul><li>Ensure dish quality and maintain a memorable guest experience.</li></ul></li><li><ul><li>Monitor competitors and industry trends for innovative ideas.</li></ul></li><li><ul><li>Ensure safe storage of food and drinks; minimize waste.</li></ul></li><li><ul><li>Maintain hygiene and functionality in the kitchen.</li></ul></li><li><ul><li>Follow regulations and company policies.</li></ul></li><li><ul><li>Manage food and beverage marketing and promotions.</li></ul></li><li><ul><li>Mange Banquet and catering Business achievement .</li></ul></li><li><ul><li>Handle inventory effectively and prepare for ad-hoc duties.</li></ul></li><li><ul><li>May serve as the manager on duty.</li></ul></li><li><div><b>
Financial</b></div></li><li><ul><li>Complete forecasts and departmental reports.</li></ul></li><li><ul><li>Assist in preparing the annual budget and departmental goals.</li></ul></li><li><ul><li>Maintain cost documentation for kitchen items.</li></ul></li><li><ul><li>Monitor budgets, focusing on food, beverage, and labor costs.</li></ul></li><li><ul><li>Identify additional sales opportunities with catering.</li></ul></li><li><ul><li>Promote dining experiences that offer good value.</li></ul></li><li><ul><li>Ensure secure handling of credit and financial transactions.</li></ul></li></ul><p>
Accountabilities</p><p>
Supervise kitchen team in a large, luxury, or resort hotel with multiple major food and beverage outlets and banquet facilities with capacity to cater to more than 500 people. May oversee managers and/or supervisors and professional culinary staff.</p><p><b>
Key Skills &amp; Experiences</b></p><ul><li>
Degree or certificate in culinary arts</li><li>
5 years&rsquo; experience as a chef
</li><li>Must speak local language(s)
</li><li>At least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience
</li></ul><p>Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</p></div>

Chef Executive (191831)

Caesars Entertainment

<p></p><div><div><div><div><div><div><div><div><p><b>WE ARE CAESARS</b><br>
<br>
At Caesars Entertainment, our Mission, Vision &amp; Values reflect our unique purpose, providing people with possibilities and places to have fun. Our Mission, Vision &amp; Values represent a unifying and inspiring way forward, and all Team Members are expected to uphold them.<br>
<br>
<b>Our Mission</b>: &ldquo;Create the Extraordinary&quot;<br>
<b>Our Vision</b>: &ldquo;We create spectacular worlds that immerse, inspire and connect you. We don&rsquo;t perform magic; we create it with excellence.&rdquo;<br>
<b>Our Values</b>: &ldquo;Blaze the Trail, Together We Win, All-In on Service&rdquo;<br>
<br>
Our corporate social responsibility framework, People Planet Play, represents our continuous dedication to enhancing economic development, uplifting the wellbeing of our Team Members and their families, and making positive contributions to the communities we operate in.</p></div>
</div></div></div></div><div><div><div><div><div><div><h2 class="jobSectionHeader"><b>JOB SUMMARY</b></h2>
<div><div>Tournant is the highest-level hourly culinary position and serves as the lead operational presence on the kitchen floor. Working directly under Sous, Tournant ensures consistent execution, quality, sanitation, and training standards across all kitchen stations and outlets. Tournant is a multi-station expert and lead operator who supports management by directing hourly culinary staff during service, reinforcing standards, and maintaining operational excellence.</div></div>
</div></div><div><div><h2 class="jobSectionHeader"><b>HOW YOU WILL CREATE THE EXTRAORDINARY</b></h2>
<div><ul><li>Lead kitchen execution during service under the direction of the Sous</li><li>
Serve as the primary hourly point of contact for kitchen operations</li><li>
Direct Line Cooks during service to ensure smooth execution</li><li>
Step into any station or kitchen as needed to maintain service flow and quality</li><li>
Cook at busy change overs/callouts/vacations/breaks/volume surges as needed</li><li>
Maintain temperature log - cook to and hold time; includes hot and cold items</li><li><div>
Enforce recipe adherence, portion control, plating standards, and food quality</div></li><li>
Must have superior knife skills</li><li>
Maintains Highest Food Quality</li><li><div>
Monitor product handling, storage, rotation, and waste control</div></li><li><div>
Ensure all food safety, sanitation, and temperature standards are consistently met</div></li><li>
Performs other job-related duties as assigned</li></ul></div>
</div></div><div><div><h2 class="jobSectionHeader"><b>WHAT YOU WILL NEED</b></h2>
<div><ul><li>Maintain clear communication between kitchen leadership and hourly staff</li><li>
Model professionalism, teamwork, and Caesars values</li><li>
Support a positive, inclusive, and respectful kitchen culture</li><li>
Ability to work at any station in any restaurant - has a thorough knowledge of all line positions</li><li>
Must be able to follow plate presentation specifications and recipe specifications</li><li>
Reinforce culinary techniques, knife skills, station organization, and speed</li><li>
Validate skill competency across stations and kitchens</li><li>
Must have a thorough knowledge of the preparation of vegetables and fruits, meats, poultry and game, reconstituted foods, stocks, soups and sauces, fish and shellfish, egg and dairy products, farinaceous foods and cereals, in all applicable culinary methods</li><li>
Must be able to sort, write and count in English</li><li>
High School diploma or equivalent required</li><li>
Culinary degree and/or equivalent professional experience preferred</li><li>
Minimum 3 years of progressive culinary experience across multiple stations</li></ul><p></p><p><b><br>
ADDITIONAL REQUIREMENTS</b></p><ul><li>
Responsible for maintaining sanitation and safety as set by Washoe County Health Department Guidelines in all kitchens of the restaurant</li><li>
Utilize proper hand washing techniques</li><li>
Must be able to push/pull and lift/carry 50 pounds unassisted</li><li>
Must be able to work overhead</li><li>
Must be able to tolerate repetitious hand/arm/wrist movements</li><li>
Must be able to stand and walk for most of the shift</li><li>
Must have the ability to shift back and forth between 2 or more activities in a timely manner and the ability to complete each</li><li>
Must be able to tolerate hot and cold temperature fluctuations</li></ul><p></p><p><b><br>
GUEST SERVICE (INTERNAL/EXTERNAL) STANDARDS:</b> Employee is required to meet and deliver our core values, service standards, and family style service.</p><p><b>
PERFORMANCE REQUIREMENTS:</b> Must have the ability to provide internal/ external guests with service excellence, have excellent communication skills and observation skills, and have an easygoing demeanor to ensure a fun and safe environment for our guests. Above average speech &ndash; both speaking and reading/writing English. Need excellent interpersonal skills. <b>Work requires schedule flexibility which will include days off, nights, weekends, holidays, and overtime as needed.</b></p></div><br>
<p></p>
</div></div></div></div></div></div><div></div><div><div><div><div><div><p><b>TOGETHER WE WIN</b><br>
<br>
We believe in delivering family-style service&mdash;an approach that fosters warmth, connection, and a genuine sense of belonging. Our team treats every guest and colleague with the same care and hospitality we would extend to family, creating a welcoming environment built on respect, teamwork, and personalized attention. Whether assisting customers or collaborating with coworkers, we prioritize service that is thoughtful, supportive, and rooted in genuine relationships.<br>
<br>
<b>DISCLAIMER</b><br>
<br>
The below statements are intended to describe the general nature and level of work being performed in this position. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of the position. The Company reserves the right to make changes to the job description whenever necessary.<br>
<br>
As part of the onboarding process for new hires, candidates will be required to complete a background check. In addition, pre-employment drug testing is mandatory for any role operating a motor vehicle (Valet, Bus Drivers, Limo Drivers), Facilities and/or Engineering, Lifeguards, Pilots, Security and Surveillance roles. Pre-employment screenings will be completed prior to an offer being extended, except where applicable law requires that such pre-employment screening may occur post-offer. The Company is an equal opportunity employer and does not discriminate against employees or applicants based on race, color, national origin, sex, age over 40, religion, disability, sexual orientation, gender identity or expression, veteran status, marital status, or any other characteristic protected by law.<br>
<br>
<b>ADA</b><br>
<br>
Caesars Entertainment will engage in an interactive process and make reasonable accommodations, as required by law, for individuals with disabilities or to accommodate pregnancy, pregnancy-related conditions, or where a conflict exists between the position and an individuals&rsquo; religious beliefs or practices.<br>
<br>
<b>EQUAL EMPLOYMENT OPPORTUNITY</b><br>
<br>
Caesars Entertainment is an Equal Opportunity Employer. Caesars Entertainment will not discriminate against any employee or applicant based upon a person&rsquo;s race, color, creed, religion, national origin, sex, marital status, disability, status with regard to public assistance, age, sexual or affectional orientation, gender identity, familial status, ancestry, local human rights commission activity, citizenship, genetic information, protected veteran or military status, or any other protected class.</p></div></div></div></div></div></div></div></div><p></p>

Tournant-Madame Butterworks

Grand City

<p><b>We&rsquo;re Hiring: Assistant Chef (Sous Chef)</b></p><p><b>Location:</b> Islamabad<br/><b>Working Hours:</b> 10:00 AM &ndash; 06:00 PM (Monday to Saturday)</p><p><b>Grand City</b> is seeking a skilled and motivated <b>Sous Chef</b> to join our culinary team. The ideal candidate will support the Head Chef in managing kitchen operations, maintaining food quality standards, supervising kitchen staff, and ensuring hygiene and efficiency across all food preparation activities.</p><p>This role is best suited for experienced culinary professionals who can contribute to <b>menu execution, kitchen coordination, and maintaining high service standards</b> in a professional hospitality environment.</p><p><b>Role Overview</b></p><p>As a <b>Sous Chef</b>, you will assist the Head Chef in overseeing daily kitchen operations, supervising staff, ensuring food quality consistency, and maintaining hygiene and safety standards while supporting smooth kitchen workflow.</p><p><b>Key Responsibilities</b></p><ul><li>Assist the Head Chef in managing daily kitchen operations and food preparation activities</li><li>Supervise kitchen staff and ensure efficient task coordination</li><li>Maintain consistency in food quality, taste, and presentation standards</li><li>Ensure compliance with <b>food safety and hygiene regulations</b></li><li>Monitor inventory levels and coordinate with procurement for kitchen supplies</li><li>Support menu planning and implementation as directed by the Head Chef</li><li>Train and guide junior kitchen staff where required</li><li>Ensure proper storage and handling of food items</li><li>Maintain cleanliness and organization within kitchen areas</li></ul><p><b>Qualifications &amp; Experience</b></p><ul><li>Minimum <b>3&ndash;5 years of relevant experience</b> as a Sous Chef or in a similar role</li><li>Diploma or certification in <b>Culinary Arts or Hospitality Management</b> preferred</li><li>Experience working in <b>professional kitchens, restaurants, hotels, or corporate setups</b></li><li>Strong understanding of kitchen operations and food safety standards</li></ul><p><b>Skills &amp; Competencies</b></p><ul><li>Strong leadership and team coordination skills</li><li>Knowledge of food safety and hygiene practices</li><li>Ability to work efficiently in a fast-paced kitchen environment</li><li>Attention to detail in food preparation and presentation</li><li>Good communication and organizational skills</li></ul><p><b>What We Offer</b></p><ul><li>Market-competitive salary based on experience</li><li>Opportunity to work with a professional hospitality team at <b>Grand City</b></li><li>Growth-oriented and supportive working environment</li></ul><p><b>How to Apply</b></p><p>Interested candidates are encouraged to apply by sharing their updated CV.</p><p>Work Location: In person</p>

Assistant Chef (Sous Chef)

Four Seasons

<div><p><b>About Four Seasons:
</b></p><p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
<br>
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At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.
</p><p></p><p><b>About the location:
</b></p>A true home away from home. Four Seasons Resort at Sharm El Sheikh dedicates to perfecting the travel experience through continual innovation and the highest standards of hospitality. From elegant surroundings of the finest quality, to caring, highly personalized 24-hour service, Four Seasons embodies a true home away from home for those who know and appreciate the best. The deeply instilled Four Seasons culture personifies by its employees - people who share a single focus and encourage to offer phenomenal service.
<p></p><p>About the role:<br>
</p><p></p><div><p>The Chef De Partie is responsible for supervising and overseeing the preparation of food items for guest orders ensuring consistent quality . This role requires a special talent and passion for ensuring the culinary team deliver s the highest of culinary consistently and ensuring that our food offering is at the center of our guest experience .<br>
</p></div><p></p><div><p>What you will do :
</p></div><div><ul><li><p>Ensur e our guests consistently receive the highest level o f service excellence
</p></li><li><p>Follow production, portion and presentation standards
</p></li><li><p>Maintain a safe and sanitary work environment
</p></li><li><p>Assist in setting up plans and actions to control food waste
</p></li><li><p>Develop and mentor the team<br>
</p></li></ul></div><p></p><div><p>What you bring:
</p></div><div><ul><li><p>Culinary and supervisory experience with in a luxury hotel
</p></li><li><p>A creative flair and bring your personal touch and energy to all our food and beverage experiences
</p></li><li><p>Ability to provide guidance to others<br>
</p></li></ul></div><p><br>
What we offer:<br>
</p><div><br>
<ul><li>Competitive Salary, wages, and a comprehensive benefits package
</li><li>Excellent Training and Development opportunities
</li><li>Employee Discount for stays at any Four Seasons worldwide
</li><li>Complimentary Dry Cleaning for Employee Uniforms
</li><li>Complimentary Employee Meals<br>
</li></ul></div><p>Schedule &amp; Hours:
</p><ul><li>40 Hours</li></ul></div><p></p>

Chef De Partie Bullona

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