senior sous chef

Marriott International

<div>Additional Information 
Job Number26084966 
Job CategoryFood and Beverage &amp; Culinary 
Location1101 Woodlawn Ave, Georgetown, Texas, United States, 78628 
ScheduleFull Time 
Located Remotely?N 
Position Type Management 
Pay Range: $61,000-$76,000 annually 
Bonus Eligible: Y
<div><div>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
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>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.</li></ul>
CORE WORK ACTIVITIES
Leading Culinary Team
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Supervises and manages employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures and maintains the productivity level of employees.</li></ul>
<ul><li>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Celebrates successes by publicly recognizing the contributions of team members.</li></ul>
<ul><li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</li></ul>
<ul><li>Supervises kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Ensures employees maintain required food handling and sanitation certifications.</li></ul>
<ul><li>Assists Executive Chef with all kitchen operations.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Assists in determining how food should be presented and creates decorative food displays.</li></ul>
Ensuring Exceptional Customer Service
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Improves service by communicating and assists individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Observes service behaviors of employees and provides feedback to individuals.</li></ul>
<ul><li>Strives to improve service performance.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
Maintaining Culinary Goals
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li></ul>
<ul><li>Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li></ul>
<ul><li>Trains employees in safety procedures.</li></ul>
Managing and Conducting Human Resource Activities
<ul><li>Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.</li></ul>
<ul><li>Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.</li></ul>
<ul><li>Manages payroll administration.</li></ul>
<ul><li>Brings issues to the attention of the department manager and Human Resources as necessary.</li></ul>
<ul><li>Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Participates in employee progress discipline procedures.</li></ul>
<ul><li>Participates in the employee performance appraisal process, providing feedback as needed.</li></ul>
<ul><li>Participates in the development and implementation of corrective action plans.</li></ul>
Additional Responsibilities
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluates results to choose the best solution and solve problems.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul> 
</div><div>
</div>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&rsquo;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&rsquo;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 &lsquo;The World&rsquo;s Gathering Place&rsquo;. In joining Sheraton Hotels &amp; 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.</div></div>

Senior Sous Chef

Gulf Overseas HR Consultancy

We are seeking a skilled and experienced Sous Chef to support the Head Chef in managing kitchen operations, maintaining food quality, and leading the culinary team.Responsibilities<ul><li>Assist the Head Chef in the daily management of kitchen operations.</li><li>Supervise and support kitchen staff during food preparation and service.</li><li>Ensure food quality, consistency, and presentation meet company standards.</li><li>Maintain hygiene, sanitation, and food safety standards at all times.</li><li>Minimum 5 years of culinary experience, including 2 years as a Sous Chef.</li><li>Strong knowledge of food preparation, kitchen operations, and food safety standards.</li><li>Leadership and team management skills.</li><li>Ability to work in a fast-paced environment and under pressure.</li><li>Knowledge of inventory control and cost management.</li><li>Previous experience in Qatar or the GCC is preferred.</li></ul>Work Location: In person

Sous Chef

The Food & Beverage Group

<div>Role Purpose
We are seeking a Chef De Partie - Bakery to support daily bakery production across our multi-brand F&amp;B portfolio.
The CDP is responsible for producing high-quality bakery items while supporting the Head Baker, Senior Bakery Sous Chef, and Bakery Sous Chef with section readiness, junior team guidance, product consistency, and production control.
This is a hands-on technical role for an experienced baker who can work independently, follow approved recipes and production sheets, and support junior team members during daily operations.
The role requires strong bakery fundamentals, consistency, cleanliness, and the ability to work in a structured production environment across site-level bakery and/or CPU operations.
Core Scope of the Role<ul><li>
Produce bakery items according to approved recipes and standards</li><li>
Support daily production schedules, batch sheets, and section readiness</li><li>
Assist with dough preparation, proofing, baking, cooling, finishing, and storage</li><li>
Support Bakers / Assistant Bakers and Bakery Assistants during production</li><li>
Maintain product quality, hygiene, and consistency</li><li>
Minimise wastage and follow portion and recipe controls</li><li>
Assist with product trials, launches, and seasonal menu changes</li></ul>
Key Responsibilities
1. Daily Bakery Production<ul><li>
Prepare and bake bakery products according to approved recipes and production plans</li><li>
Mix, knead, shape, proof, bake, cool, and finish products as required</li><li>
Produce breads, buns, rolls, doughs, laminated items, pastries, and other baked goods</li><li>
Follow correct timings, temperatures, proofing methods, and baking procedures</li><li>
Ensure products are prepared to the required quality and consistency</li><li>
Support production for service, retail display, delivery, or dispatch</li></ul>
2. Section Readiness &amp; Support<ul><li>
Prepare bakery mise en place for daily production</li><li>
Ensure ingredients, tools, trays, moulds, mixers, ovens, and equipment are ready for use</li><li>
Assist with section organisation and daily production flow</li><li>
Support the Bakery Sous Chef or Head Baker with task allocation where required</li><li>
Help maintain clean and efficient working stations</li><li>
Support handovers between shifts</li></ul>
3. Recipe &amp; Product Standards<ul><li>
Follow approved recipes, specifications, batch sheets, and portion controls</li><li>
Ensure all products meet required size, weight, shape, colour, texture, and presentation standards</li><li>
Report ingredient issues, production challenges, or quality concerns to senior team members</li><li>
Support product refinement by providing practical feedback during trials</li><li>
Maintain consistency across repeated production cycles</li><li>
Ensure finished products are handled, stored, and labelled correctly</li></ul>
4. Quality Control<ul><li>
Check dough development, proofing, bake quality, colour, texture, and finish</li><li>
Identify defects or inconsistencies and escalate them promptly</li><li>
Ensure products are not served, displayed, or dispatched if below standard</li><li>
Follow cooling, holding, packing, and storage procedures</li><li>
Support shelf-life checks and daily product quality reviews</li><li>
Maintain high standards of presentation and product handling</li></ul>
5. Team Support &amp; Training<ul><li>
Support Bakers / Assistant Bakers and Bakery Assistants during production</li><li>
Demonstrate correct methods, hygiene standards, and equipment use</li><li>
Help new team members understand section routines and product standards</li><li>
Communicate clearly with the bakery, pastry, kitchen, and service teams</li><li>
Maintain a positive and professional attitude</li><li>
Support a disciplined, clean, and standards-led working environment</li></ul>
6. Commercial &amp; Waste Control<ul><li>
Follow approved portion controls and production quantities</li><li>
Minimise wastage through accurate preparation and careful handling</li><li>
Use ingredients responsibly and avoid overproduction</li><li>
Report low stock, damaged ingredients, or quality issues</li><li>
Support yield control by following correct recipes and production methods</li><li>
Assist with stock rotation using FIFO principles</li></ul>
7. Hygiene, Food Safety &amp; Cleanliness<ul><li>
Maintain cleanliness of the bakery section at all times</li><li>
Follow HACCP, food safety, allergen, and hygiene requirements</li><li>
Ensure correct storage, labelling, dating, and temperature controls</li><li>
Clean and sanitise workstations, tools, trays, ovens, mixers, and equipment</li><li>
Follow grooming, uniform, and personal hygiene standards</li><li>
Report maintenance or safety issues immediately</li></ul>
Working Environment &amp; Expectations
This role operates within a premium, fast-paced, multi-brand F&amp;B environment.
The Chef De Partie must:<ul><li>
Be hands-on and technically confident</li><li>
Work accurately according to recipes and production schedules</li><li>
Maintain consistency under pressure</li><li>
Support junior team members where required</li><li>
Work early mornings, weekends, holidays, or shifts as required</li><li>
Follow direction from senior bakery leadership</li><li>
Maintain strong hygiene, discipline, and organisation</li></ul>
This is a production-focused role requiring reliability, precision, and strong bakery fundamentals.
Required Experience &amp; Profile<ul><li>
3&ndash;5+ years&rsquo; bakery experience in hotels, restaurants, caf&eacute;s, bakeries, or production kitchens</li><li>
Good technical knowledge of bread, dough, proofing, baking, and bakery preparation</li><li>
Experience with commercial bakery equipment preferred</li><li>
Understanding of food safety, hygiene, allergens, and storage standards</li><li>
Ability to follow recipes and production sheets accurately</li><li>
Ability to support junior team members</li><li>
GCC experience preferred but not essential</li></ul>
What We Are Looking For<ul><li>
A reliable and skilled baker with strong technical ability</li><li>
Someone who values consistency, cleanliness, and quality</li><li>
A team player who can support junior colleagues</li><li>
Good attention to detail</li><li>
Ability to work at pace without compromising standards</li><li>
Willingness to grow within a multi-brand bakery platform</li></ul></div>

Chef De Partie - Bakery

Park Hyatt Doha

<div>
 
 
 Organization- Park Hyatt Doha
 
 
 
 
 
 
 
 Summary
 
 
 
 Park Hyatt Doha is seeking a visionary Executive Sous Chef to take full leadership of the hotel&rsquo;s culinary operations. This role will act as the head of the culinary division, responsible for driving the hotel&rsquo;s gastronomic identity, elevating fine‑dining standards, and leading a diverse team across multiple outlets. This position requires a highly experienced, creative, and strategic culinary professional with a strong background in luxury hotels, fine dining, and high‑end restaurant operations.
 
 
 
 
 
 Key Responsibilities:
 
 <ul>
 <li>
 Lead and manage all culinary operations across the hotel, acting as the head of the culinary division.
 </li>
 <li>
 Develop and execute innovative menus and fine‑dining concepts that reflect Park Hyatt&rsquo;s luxury standards.
 </li>
 <li>
 Ensure exceptional food quality, consistency, and presentation across all outlets and events.
 </li>
 <li>
 Build, train, and mentor a high‑performing culinary team, fostering a culture of excellence and creativity.
 </li>
 <li>
 Oversee kitchen financial performance, including food cost control, inventory management, and operational efficiency.
 </li>
 </ul>
 
 
 
 
 
 Qualifications
 
 
 <ul>
 <li>
 Minimum 7&ndash;10 years of progressive culinary leadership experience, including at least 3 years as Executive Sous Chef or Chef de Cuisine.
 </li>
 <li>
 Mandatory: Proven experience in fine dining, Michelin‑level kitchens, or luxury 5‑star hotels.
 </li>
 <li>
 Strong expertise in modern cooking techniques, premium ingredients, and global cuisines.
 </li>
 <li>
 Demonstrated ability to lead large, multicultural teams in a fast‑paced luxury environment.
 </li>
 <li>
 Strong financial and operational management skills.
 </li>
 <li>
 Excellent communication, leadership, and team‑development capabilities.
 </li>
 <li>
 Culinary degree or equivalent professional certification preferred.
 </li>
 <li>
 Middle East experience is an advantage but not essential.
 </li>
 </ul>
 
 
 
 
 If you&rsquo;re ready to take your career to new heights and be part of something truly special, we want to hear from you! Join us at Park Hyatt Doha &ndash; where luxury meets opportunity.
 
 
 
 
 
 Apply today and start your journey with us!
 
 
 ________________________________________
 
 
 
 Park Hyatt Doha is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.
 
 
</div>

Executive Sous Chef

Inspire Management Training Center

We are looking for a skilled and passionate Chef de Partie with strong experience in luxury or 5-star hotel kitchens. The ideal candidate will be responsible for managing a specific section of the kitchen while ensuring high-quality food preparation and presentation standards.Key Responsibilities:<ul><li>Manage and operate a designated kitchen section independently</li><li>Prepare, cook, and present dishes according to hotel standards</li><li>Ensure consistency, quality, and portion control of food items</li><li>Assist Sous Chef and Head Chef in daily kitchen operations</li><li>Maintain hygiene, cleanliness, and HACCP standards</li><li>Monitor stock levels and report shortages</li><li>Train and guide commis chefs within the section</li><li>Ensure smooth service during busy operations</li></ul>Requirements:<ul><li>Mandatory: Previous experience as Chef de Partie in a luxury / 5-star hotel</li><li>Strong knowledge of international cuisine and fine dining standards</li><li>Good leadership and team coordination skills</li><li>Understanding of food safety and hygiene standards (HACCP)</li><li>Ability to work under pressure in a fast-paced environment</li><li>Attention to detail and strong culinary skills</li></ul>Preferred:<ul><li>Culinary diploma or professional certification</li><li>Experience in multi-cuisine or high-volume hotel kitchens</li></ul>Job Types: Full-time, PermanentApplication Question(s):<ul><li>What cuisines are you specialized in?</li></ul>Education:<ul><li>Diploma (Preferred)</li></ul>Experience:<ul><li>luxury hospitality: 4 years (Preferred)</li></ul>Location:<ul><li>Doha (Required)</li></ul>Work Location: In person

Chef de Partie

The Umstead Hotel and Spa

<div>Become a key part of our award-winning team, working directly under our James Beard Award nominated Executive Chef, Steven Deveraux Greene. Advance your culinary career, gaining experience at the only Forbes Triple 5 Star property in the state of North Carolina!
The Overnight Cook is required to lead by example through hands-on involvement of all aspects of Herons production and service. The Overnight Cook must always represent the Executive Chef&rsquo;s core values of Quality, sanitation and fair treatment of all associates. The Overnight Cook is responsible for maintaining the clean, organized and efficient workplace that has been implemented by the Executive Chef and Chef De Cuisine. The Overnight cook will report directly to the Chef De Cuisine and/or the Sous Chef Team.
<div></div>Important to be well versed in all aspects of the Herons Kitchen: Breakfast, lunch, Dinner, butchering, Receiving of products, and overall sanitation.
Important to work shifts when hotel activity is highest.
Important to understand clearly how the customer perceives the hotel&rsquo;s food and service.
Important to understand the need to build a strong team of culinary professionals.
Benefits:<ul><li>
401(k)</li><li>
401(k) matching</li><li>
Dental insurance</li><li>
Disability insurance</li><li>
Employee assistance program</li><li>
Employee discount</li><li>
Flexible spending account</li><li>
Health insurance</li><li>
Life insurance</li><li>
Paid time off</li><li>
Referral program</li><li>
Vision insurance</li></ul>
Physical setting:<ul><li>
Fine dining restaurant</li></ul>
Schedule:<ul><li>
8 hour shift</li><li>
Holidays</li><li>
Night shift</li><li>
Overtime</li><li>
Weekend availability</li></ul></div>

Culinary Cook Overnight

Ca Phin Coffee House

Job Title: Main Chef Department: Kitchen Location: Ca Phin Coffee House &ndash; JLT, Dubai Employment Type: Full-TimeAbout Ca PhinCa Phin Coffee House is the UAE's first Vietnamese specialty coffee house, serving authentic Vietnamese-inspired food alongside specialty coffee. We are looking for a passionate and experienced Main Chef to lead our kitchen, maintain consistency, and continue developing an exceptional food experience rooted in Vietnamese cuisine.Role OverviewThe Main Chef is responsible for overseeing all kitchen operations, ensuring consistent food quality, managing inventory, training kitchen staff, and maintaining the highest standards of food safety and cleanliness.The ideal candidate should have experience preparing Vietnamese cuisine, particularly B&aacute;nh M&igrave;, or possess a strong understanding of Vietnamese flavours, ingredients, and cooking techniques with the willingness to further develop these skills.Key ResponsibilitiesKitchen Operations<ul><li>Oversee the day-to-day operation of the kitchen.</li><li>Ensure all dishes are prepared consistently according to recipes and presentation standards.</li><li>Manage kitchen workflow during service while maintaining efficiency and quality.</li><li>Maintain food quality, portion control, and minimise waste.</li></ul>Vietnamese Cuisine<ul><li>Prepare authentic Vietnamese menu items, including B&aacute;nh M&igrave;, sauces, marinades, fillings, and traditional accompaniments.</li><li>Maintain consistency across all Vietnamese food offerings.</li><li>Continuously improve recipes while preserving authenticity.</li><li>Train kitchen staff on Vietnamese preparation methods and standards.</li></ul>Team Leadership<ul><li>Supervise, train, and motivate kitchen staff.</li><li>Delegate tasks effectively and monitor performance.</li><li>Foster a positive, respectful, and collaborative kitchen culture.</li><li>Support the professional development of junior chefs and kitchen helpers.</li></ul>Inventory &amp; Cost Control<ul><li>Monitor stock levels daily and forecast ordering requirements.</li><li>Place kitchen orders on time to ensure uninterrupted operations.</li><li>Reduce food waste through proper stock rotation (FIFO) and portion control.</li><li>Conduct regular stock counts and report variances.</li></ul>Hygiene &amp; Food Safety<ul><li>Ensure full compliance with Dubai Municipality food safety regulations.</li><li>Maintain HACCP standards and kitchen hygiene.</li><li>Ensure all food is correctly labelled, dated, and stored.</li><li>Lead daily, weekly, and deep-cleaning schedules.</li></ul>Menu Development<ul><li>Work with management to develop seasonal menus and limited-time offerings.</li><li>Suggest new Vietnamese-inspired dishes and improvements.</li><li>Participate in recipe testing and product development.</li></ul>Requirements<ul><li>Minimum 3&ndash;5 years of experience in a professional kitchen.</li><li>Previous experience as a Main Chef, Sous Chef, or Senior Chef preferred.</li><li>Experience preparing Vietnamese cuisine is highly preferred.</li><li>Must know how to prepare B&aacute;nh M&igrave; or demonstrate a strong understanding of Vietnamese food preparation and flavours.</li><li>Strong knowledge of food safety, HACCP, and kitchen operations.</li><li>Experience managing inventory, food costing, and kitchen ordering.</li><li>Leadership experience managing kitchen teams.</li><li>Ability to perform well under pressure in a fast-paced environment.</li></ul>Skills &amp; Qualities<ul><li>Strong leadership and communication skills.</li><li>Excellent organisational and time management abilities.</li><li>High attention to detail and consistency.</li><li>Proactive, solution-oriented mindset.</li><li>Passion for Vietnamese cuisine and hospitality.</li><li>Positive attitude with a willingness to teach and mentor others.</li></ul>Performance Expectations<ul><li>Deliver consistent, high-quality food every service.</li><li>Maintain excellent hygiene and municipality compliance standards.</li><li>Ensure kitchen stock is managed efficiently with minimal waste.</li><li>Lead and develop the kitchen team through training and support.</li><li>Contribute ideas for menu innovation while preserving the authenticity of Vietnamese cuisine.</li><li>Take ownership of kitchen operations and continuously improve efficiency, quality, and guest satisfaction.</li></ul>At Ca Phin Coffee House, we believe great food tells a story. We're looking for a Head Chef who shares our passion for authentic Vietnamese flavours, values teamwork, and is excited to grow with a young and ambitious brand.Pay: AED3,500.00 - AED3,800.00 per monthLanguage:<ul><li>English (Required)</li></ul>Work Location: In person

Main Chef

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