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Chef De Partie Jobs overseas

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Sous Chef at Kings Card Club
Stockton, California, United States - Full Time
Skills Needed
Kitchen Management, Menu Planning, Staff Supervision, Food Safety, Inventory Management, Cost Control, Recipe Development, Sanitation Standards, Customer Service, Leadership, Problem Solving, Interpersonal Skills, Oral Communication, Written Communication, Teamwork, Professionalism
Specialization
Requires 1-2 years of supervisory experience in a high-volume kitchen and availability for nights, weekends, and holidays. A culinary degree and ServSafe Managers certification are preferred or required within 90 days of hire.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Balikpapan, East Kalimantan, Indonesia - Full Time
Skills Needed
Kitchen Operations Management, Culinary Arts, Staff Supervision, Food Safety And Sanitation, Menu Development, Budget Management, Inventory Control, Customer Service, Team Leadership, Food Presentation, Labor Management System, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Sous Chef at Bazaar Holdings Hotel Development LLC
Washington, District of Columbia, United States - Full Time
Skills Needed
Kitchen Leadership, Line Management, Food Safety Compliance, Inventory Management, Staff Coaching, Expo Discipline, Menu Execution, Haccp, Cost Of Goods Sold (Cogs) Control, Station Organization, Knife Skills, Scheduling, Quality Control, Production Planning, Equipment Maintenance, Banqueting
Specialization
Requires 3-5+ years of professional kitchen experience, including 1-2+ years in a leadership role within upscale or fine dining. Candidates must possess advanced station skills, ServSafe Manager certification (or ability to obtain it), and the ability to work flexible hours.
Experience Required
Minimum 2 year(s)
Line Chef at Greene King
Rochford, England, United Kingdom - Full Time
Skills Needed
Cooking To Order, Kitchen Hygiene, Safety Regulations, Stock Management, Team Communication, Fast Paced Environment, Kitchen Organization
Specialization
Candidates should possess a positive can-do attitude and a passion for working in a fast-paced kitchen. A willingness to learn and expand culinary skills is essential.
Sous Chef at Punch Bowl Social
San Diego, California, United States - Full Time
Skills Needed
Culinary Technique, Kitchen Management, Boh Management, Safety And Sanitation Compliance, Inventory Management, Recipe Execution, Staff Coaching, Scheduling, Banquet Preparation, Communication, Ordering And Invoicing, Expo Management
Specialization
Candidates must be at least 21 years old and possess a passion for high-quality food and culinary technique. Strong communication skills and a positive attitude are required to effectively lead the team and enhance the guest experience.
Experience Required
Minimum 5 year(s)
Sous Chef at Greene King
Acton, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Presentation, Kitchen Hygiene, Safety Regulations, Team Communication, Menu Management, Pressure Management, Teamwork, Time Management
Specialization
Candidates must be able to work under pressure in a busy kitchen environment and possess a passion for delivering well-presented meals. A willingness to learn new skills and support various areas of the kitchen is required.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey Ireland Ltd
London, England, United Kingdom - Full Time
Skills Needed
Menu Planning, Food Presentation, Employee Management, Inventory Control, Cost Management, Customer Relations, Health And Safety Compliance, Budget Management, Culinary Innovation, Leadership, Interpersonal Skills, Food Safety
Specialization
Candidates need proven experience in a similar role with excellent creative culinary skills and leadership abilities. Proficiency in food cost management and knowledge of food safety regulations are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Nouvelle Garde
London, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, French Cuisine, Food Safety, Haccp Compliance, Staff Training, Food Cost Control, Stock Rotation, Kitchen Management, Hospitality, Guest Service, Coaching
Specialization
Candidates must possess strong leadership skills, a passion for classic French cooking, and the ability to remain calm under pressure. Applicants are required to have a valid visa or the right to work in the UK.
Experience Required
Minimum 2 year(s)
Demi Chef at Minor International
Port Douglas, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Plating, Menu Planning, Recipe Development, Kitchen Hygiene, Haccp, Whs Compliance, Teamwork, Communication, Mentoring, Commercial Cookery
Specialization
Candidates must have previous experience in a similar kitchen role and possess relevant Australian cookery qualifications, such as a Certificate III. A strong understanding of food safety, hygiene standards, and the ability to work flexible shifts including weekends are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey Ireland Ltd
Cwmbrân, Wales, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Event Catering, Wedding Catering, Stock Control, Menu Development, Haccp Compliance, Food Safety, Financial Awareness, Staff Mentoring, Allergen Control, High Volume Catering
Specialization
Proven experience as a Sous Chef or Senior CDP in high-volume environments with a strong background in wedding and event catering. Must possess strong leadership skills and financial awareness regarding food cost and stock management.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Linlithgow, Scotland, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Food Preparation, Hygiene Standards, Safety Regulations, Staff Training, Menu Quality Control, Communication, Problem Solving, Time Management
Specialization
Candidates must have proven experience managing a busy kitchen and leading a high-performing team. Strong communication skills and the ability to work effectively under pressure while maintaining food presentation standards are essential.
Experience Required
Minimum 2 year(s)
Demi Chef at Minor International
Rockhampton, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Plating, Menu Planning, Recipe Development, Haccp Compliance, Kitchen Hygiene, Workplace Health And Safety, Teamwork, Communication, Mentoring, Commercial Cookery
Specialization
Candidates must have previous experience in a similar kitchen role and hold a relevant qualification, such as a Certificate III in Commercial Cookery. A strong understanding of HACCP and WHS standards, along with the flexibility to work weekends and public holidays, is required.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Kitchen Operations, Culinary Arts, Staff Supervision, Food Presentation, Haccp Compliance, Whs Requirements, Stock Management, Menu Development, Leadership, Communication, Waste Control, Cost Efficiency
Specialization
Requires a minimum Certificate III in Commercial Cookery and a current Food Handling Certification. Candidates should have previous supervisory experience in premium dining or high-volume service environments.
Experience Required
Minimum 2 year(s)
Demi Chef at Minor International
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Plating, Menu Planning, Recipe Development, Haccp Compliance, Kitchen Hygiene, Workplace Health And Safety, Teamwork, Communication, Mentoring, Commercial Cookery
Specialization
Candidates must have previous experience in a similar kitchen role and hold a relevant qualification such as a Certificate III in Commercial Cookery. A strong understanding of food safety standards and the ability to work a rotating roster including weekends and holidays is required.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
City Of Karratha, Western Australia, Australia - Full Time
Skills Needed
Culinary Leadership, Menu Design, Food Cost Management, Stock Control, Supplier Relationships, Team Development, Food Safety Compliance, Whs Compliance, Kitchen Operations, Budgeting, Rostering, à La Carte Service, Buffet Service, Function Catering, Strategic Planning
Specialization
Candidates should have proven experience as a Head Chef or Senior Sous Chef with strong financial and operational management skills. The role requires the ability to work independently in a regional setting and a solid understanding of food safety and kitchen compliance.
Experience Required
Minimum 5 year(s)
Head Chef at Accor
Devonport, Tasmania, Australia - Full Time
Skills Needed
Culinary Leadership, Menu Engineering, Cost Control, Budget Management, Team Mentoring, Food Safety Compliance, Whs Standards, Asian Cuisine, Kitchen Operations, Staff Rostering, Performance Management, Guest Relations
Specialization
Requires a minimum of 3 years of experience as a Head Chef or Senior Sous Chef, preferably within a hotel setting. Candidates must possess strong financial acumen, leadership skills, and full working rights in Australia.
Experience Required
Minimum 2 year(s)
Demi Chef at Hamilton Island Enterprises Limited
Whitsundays, Queensland, Australia - Full Time
Skills Needed
Commercial Cookery, Seafood Preparation, Grill Station, Cold Larder, Food Safety, Food Hygiene, Zero Waste Cooking, Menu Preparation, Team Collaboration, Culinary Operations
Specialization
Candidates must hold a Certificate III in Commercial Cookery and possess 1–2 years of experience in a commercial kitchen. A strong work ethic, passion for sustainable seafood, and the ability to work varied shifts are essential.
Sous Chef at Minor International
Dublin, Leinster, Ireland - Full Time
Skills Needed
Kitchen Management, Haccp Compliance, Menu Development, Staff Training, Rostering, Food Safety, Leadership, Team Motivation, Quality Assurance, Inventory Management, Professionalism, Communication, Problem Solving, Operational Efficiency, Luxury Hospitality Standards
Specialization
Candidates must have the legal right to work in Ireland and possess strong leadership skills to motivate and manage a professional kitchen team. A deep understanding of luxury hospitality standards and a commitment to maintaining high-quality service and safety protocols are essential.
Experience Required
Minimum 2 year(s)
Demi Chef at Minor International
Wellington, Wellington, New Zealand - Full Time
Skills Needed
Food Preparation, Culinary Arts, Food Safety, Hygiene Standards, Kitchen Operations, Teamwork, Communication, Time Management, Breakfast Service, Menu Presentation
Specialization
Requires at least 3 years of experience as a Cook or Chef with a strong understanding of health and safety regulations. Candidates must be flexible to work various shifts, including weekends and public holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at MGH Hospitality
New City, New York, United States - Full Time
Skills Needed
Kitchen Management, Culinary Leadership, French Brasserie Techniques, Food Cost Control, Inventory Management, Staff Mentorship, Food Safety, Menu Development, Sanitation Compliance, Operational Management
Specialization
Requires 2-3 years of experience as a Sous Chef in a high-volume luxury hotel or acclaimed NYC restaurant. Must possess a NYC Department of Health Food Protection Certificate and strong knowledge of classic European culinary techniques.
Experience Required
Minimum 2 year(s)
Sous Chef at Kings Card Club
Stockton, California, United States -
Full Time

Start Date

Immediate

Expiry Date

04 Sep, 26

Salary

28.0

Posted On

06 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Management, Menu Planning, Staff Supervision, Food Safety, Inventory Management, Cost Control, Recipe Development, Sanitation Standards, Customer Service, Leadership, Problem Solving, Interpersonal Skills, Oral Communication, Written Communication, Teamwork, Professionalism

Industry

Gambling Facilities and Casinos

Description
Description Kings Card Club is looking for a Sous Chef to join our team, offering a $1,500 sign-on bonus! *Details to be discussed during interview* **Please note that only candidates selected for future consideration will be contacted. Please refrain from contacting us; we appreciate your interest and will review all applications and reach out to candidates who closely match our requirements.** SUMMARY The Sous Chef works alongside the Head Chef and F&B Management Team to manage, oversee, and ensure that food prepared for employees and customers is consistent in presentation, taste, and quality. This position supervises and supports kitchen staff, assists with menu planning, ordering, and recipe development, and ensures proper equipment operation and maintenance. While the primary role is leadership and management, the Sous Chef may also assist with prep or dishwashing duties when needed to support smooth kitchen operations and lead by example. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. *Minimum 1–2 years of supervisory experience in a high-volume kitchen or food service environment required. * ESSENTIAL DUTIES AND RESPONSIBILITIES (OTHER DUTIES MAY BE ASSIGNED) Assists with planning menus for all food outlets in the club. Assists the Executive Chef and Head Chef with coordinating the work of the cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. Assists the Executive Chef and Head Chef with developing standard recipes and techniques for food preparation and plate presentation which helps to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. Cooks or directly supervises the cooking of items that require skillful preparation with the Executive Chef Head Chef. Assists the Executive Chef with training and professional development opportunities for all kitchen staff. Assists the Executive Chef Head Chef with evaluating products to assure that quality, price and related goods are consistently met. Assists with ordering food product from our approved vendors in a timely manner and maintains communication with our food vendor representatives Evaluates food products to assure that quality standards are consistently attained. Approves the requisition of products and other necessary food supplies. Assists the Executive Chef with ordering kitchen supplies. Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas. Maintains controls created by the Executive Chef to minimize food and supply waste and theft. Maintains the organization and cleanliness of the dry storage, walk-in fridge, and walk-in freezer Attends food and beverage staff and management meetings if required by the Executive Chef Consults with the Executive Chef and Head Chef about food production aspects of special events being planned. Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests. In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards. Follows the regular cleaning and maintenance schedule created by the Executive Chef for all kitchen areas and equipment. Assists with completing inventory in a thorough and timely manner when requested to do so by the Executive Chef Assists the Executive Chef and Head Chef with coaching and counseling the staff Awards corrective action and documentation to kitchen staff when requested to do so by the Executive Chef Send out an end of shift report to BOH & FOH Management to inform them of the events that occurred during their shift Provide the Executive Chef Head Chef with progress on employees' day-to-day tasks. Assists the Executive Chef with reviews, evaluations, and assessments of all kitchen staff when requested to do so Always support safe work habits and a safe working environment. Assists with administrative duties as needed Assist with prep tasks such as portioning, chopping, or storing ingredients as needed. Provide dishwashing or cleaning support in the dish pit if required, to ensure team success. Perform other duties as directed. Requirements *Must be available nights, weekends and holidays* COMPETENCIES To perform the job successfully, an individual should demonstrate the following competencies: Problem Solving - Identifies and resolves problems in a timely manner; gathers and analyzes information skillfully. Technical Skills - Assesses own strengths and weaknesses; pursues training and development opportunities. Customer Service - Manages difficult or emotional customer situations; responds promptly to customer needs; Solicits customer feedback to improve service; Responds to requests for service and assistance; meets commitments. Interpersonal Skills - Maintains confidentiality; Listens to others without interrupting; keeps emotions under control. Oral Communication - Speaks clearly and persuasively in positive or negative situations; participates in meetings. Written Communication - Writes clearly and informatively; edits work for spelling and grammar; presents numerical data effectively. Teamwork – Works well with ownership, management and department heads; gives and welcomes feedback. Change Management - Communicates changes effectively; Builds commitment and overcomes resistance; Prepares and supports those affected by change. Leadership - Exhibits confidence in self and others; gives appropriate recognition to others. Cost Consciousness - Works within approved budget; conserves organizational resources. Diversity - Demonstrates knowledge of EEO policy; Shows respect and sensitivity for cultural differences; promotes a harassment-free environment. Ethics - Treats people with respect; Upholds organizational values. Motivation - Demonstrates persistence and overcomes obstacles. Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently. Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position. Quality - Monitors own work to ensure quality. Quantity - Completes work in timely manner. Attendance/Punctuality - Is consistently at work and on time; Arrives at meetings and appointments on time. Dependability - Follows instructions, responds to management direction; Commits to long hours of work when necessary to reach goals. Technology – Working knowledge of various computer software programs (MS Office, Restaurant Inventory Software, POS System) Adaptability – demonstrates flexibility in supporting both management duties and hands-on kitchen work. ADMINISTRATIVE RESPONSIBILITIES Help interview, select, and train all employees in the department. Provide, develop, train, and maintain a professional work force. Ensure all services to members are conducted in a highly professional and efficient manner. Ensure a safe working environment and attitude on the part of all employees in areas of responsibility. EDUCATION AND/OR EXPERIENCE The ideal candidate will possess a bachelor's degree or related culinary degree with?2 or more?years of industry. Previous experience with control food?and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable. LANGUAGE SKILLS Ability to read, analyze, and interpret common scientific and technical journals, financial reports, and legal documents. Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community. Ability to write speeches and articles for publication that conform to prescribed style and format. Ability to effectively present information to top management, public groups, and/or boards of directors. MATHEMATICAL SKILLS Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. REASONING ABILITY Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables. CERTIFICATES, LICENSES, REGISTRATIONS Graduate of Culinary School or equal work experience also has a current ServSafe Managers certificate within 90 days of hired date. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to stand; use hands to finger, handle, or feel and talk or hear. The employee is occasionally required to stand; walk; reach with hands and arms and taste or smell. The employee must regularly lift and /or move up to 15 pounds, frequently lift and/or move up to 35 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. CAL OSHA Communicate and implement the organization’s IIPP and its requirements to employees. Direct individuals under your supervision, including but not limited to supervisors, leads, regular and temporary employees, and other affected personnel to obtain any required IIPP-related training. Facilitate & ensure the proper safety orientation of all new hires. Develop a process to maintain incident/illness prevention and health and safety programs. Develop a process to perform department safety inspections at least quarterly for Delta C, LP operations. Incorporate IIPP requirements and responsibilities into each appropriate job description and ensure that system requirements and expectations are communicated to each employee. Ensure that no new equipment and or process is released for operations until the company engineering and or available safety professional resources perform a risk assessment of any new processes and or equipment and confirm through writing that it is safe to deploy the new equipment or process. Take ownership of any safety issues by proposing solutions to fix it. EMPLOYMENT ELIGIBILITY VERIFICATION As part of our commitment to a legal and compliant hiring process, Kings Card Club participates in the federal E-Verify program to verify the employment eligibility of all newly hired employees. Verification will be conducted during the onboarding process.
Responsibilities
The Sous Chef manages kitchen operations and supervises staff to ensure consistent food quality, presentation, and taste. They assist the Head Chef with menu planning, ordering, and maintaining strict sanitation and safety standards.
Sous Chef at Kings Card Club
Stockton, California, United States - Full Time
Skills Needed
Kitchen Management, Menu Planning, Staff Supervision, Food Safety, Inventory Management, Cost Control, Recipe Development, Sanitation Standards, Customer Service, Leadership, Problem Solving, Interpersonal Skills, Oral Communication, Written Communication, Teamwork, Professionalism
Specialization
Requires 1-2 years of supervisory experience in a high-volume kitchen and availability for nights, weekends, and holidays. A culinary degree and ServSafe Managers certification are preferred or required within 90 days of hire.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Balikpapan, East Kalimantan, Indonesia - Full Time
Skills Needed
Kitchen Operations Management, Culinary Arts, Staff Supervision, Food Safety And Sanitation, Menu Development, Budget Management, Inventory Control, Customer Service, Team Leadership, Food Presentation, Labor Management System, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Sous Chef at Bazaar Holdings Hotel Development LLC
Washington, District of Columbia, United States - Full Time
Skills Needed
Kitchen Leadership, Line Management, Food Safety Compliance, Inventory Management, Staff Coaching, Expo Discipline, Menu Execution, Haccp, Cost Of Goods Sold (Cogs) Control, Station Organization, Knife Skills, Scheduling, Quality Control, Production Planning, Equipment Maintenance, Banqueting
Specialization
Requires 3-5+ years of professional kitchen experience, including 1-2+ years in a leadership role within upscale or fine dining. Candidates must possess advanced station skills, ServSafe Manager certification (or ability to obtain it), and the ability to work flexible hours.
Experience Required
Minimum 2 year(s)
Line Chef at Greene King
Rochford, England, United Kingdom - Full Time
Skills Needed
Cooking To Order, Kitchen Hygiene, Safety Regulations, Stock Management, Team Communication, Fast Paced Environment, Kitchen Organization
Specialization
Candidates should possess a positive can-do attitude and a passion for working in a fast-paced kitchen. A willingness to learn and expand culinary skills is essential.
Sous Chef at Punch Bowl Social
San Diego, California, United States - Full Time
Skills Needed
Culinary Technique, Kitchen Management, Boh Management, Safety And Sanitation Compliance, Inventory Management, Recipe Execution, Staff Coaching, Scheduling, Banquet Preparation, Communication, Ordering And Invoicing, Expo Management
Specialization
Candidates must be at least 21 years old and possess a passion for high-quality food and culinary technique. Strong communication skills and a positive attitude are required to effectively lead the team and enhance the guest experience.
Experience Required
Minimum 5 year(s)
Sous Chef at Greene King
Acton, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Presentation, Kitchen Hygiene, Safety Regulations, Team Communication, Menu Management, Pressure Management, Teamwork, Time Management
Specialization
Candidates must be able to work under pressure in a busy kitchen environment and possess a passion for delivering well-presented meals. A willingness to learn new skills and support various areas of the kitchen is required.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey Ireland Ltd
London, England, United Kingdom - Full Time
Skills Needed
Menu Planning, Food Presentation, Employee Management, Inventory Control, Cost Management, Customer Relations, Health And Safety Compliance, Budget Management, Culinary Innovation, Leadership, Interpersonal Skills, Food Safety
Specialization
Candidates need proven experience in a similar role with excellent creative culinary skills and leadership abilities. Proficiency in food cost management and knowledge of food safety regulations are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Nouvelle Garde
London, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, French Cuisine, Food Safety, Haccp Compliance, Staff Training, Food Cost Control, Stock Rotation, Kitchen Management, Hospitality, Guest Service, Coaching
Specialization
Candidates must possess strong leadership skills, a passion for classic French cooking, and the ability to remain calm under pressure. Applicants are required to have a valid visa or the right to work in the UK.
Experience Required
Minimum 2 year(s)
Demi Chef at Minor International
Port Douglas, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Plating, Menu Planning, Recipe Development, Kitchen Hygiene, Haccp, Whs Compliance, Teamwork, Communication, Mentoring, Commercial Cookery
Specialization
Candidates must have previous experience in a similar kitchen role and possess relevant Australian cookery qualifications, such as a Certificate III. A strong understanding of food safety, hygiene standards, and the ability to work flexible shifts including weekends are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey Ireland Ltd
Cwmbrân, Wales, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Event Catering, Wedding Catering, Stock Control, Menu Development, Haccp Compliance, Food Safety, Financial Awareness, Staff Mentoring, Allergen Control, High Volume Catering
Specialization
Proven experience as a Sous Chef or Senior CDP in high-volume environments with a strong background in wedding and event catering. Must possess strong leadership skills and financial awareness regarding food cost and stock management.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Linlithgow, Scotland, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Food Preparation, Hygiene Standards, Safety Regulations, Staff Training, Menu Quality Control, Communication, Problem Solving, Time Management
Specialization
Candidates must have proven experience managing a busy kitchen and leading a high-performing team. Strong communication skills and the ability to work effectively under pressure while maintaining food presentation standards are essential.
Experience Required
Minimum 2 year(s)
Demi Chef at Minor International
Rockhampton, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Plating, Menu Planning, Recipe Development, Haccp Compliance, Kitchen Hygiene, Workplace Health And Safety, Teamwork, Communication, Mentoring, Commercial Cookery
Specialization
Candidates must have previous experience in a similar kitchen role and hold a relevant qualification, such as a Certificate III in Commercial Cookery. A strong understanding of HACCP and WHS standards, along with the flexibility to work weekends and public holidays, is required.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Kitchen Operations, Culinary Arts, Staff Supervision, Food Presentation, Haccp Compliance, Whs Requirements, Stock Management, Menu Development, Leadership, Communication, Waste Control, Cost Efficiency
Specialization
Requires a minimum Certificate III in Commercial Cookery and a current Food Handling Certification. Candidates should have previous supervisory experience in premium dining or high-volume service environments.
Experience Required
Minimum 2 year(s)
Demi Chef at Minor International
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Plating, Menu Planning, Recipe Development, Haccp Compliance, Kitchen Hygiene, Workplace Health And Safety, Teamwork, Communication, Mentoring, Commercial Cookery
Specialization
Candidates must have previous experience in a similar kitchen role and hold a relevant qualification such as a Certificate III in Commercial Cookery. A strong understanding of food safety standards and the ability to work a rotating roster including weekends and holidays is required.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
City Of Karratha, Western Australia, Australia - Full Time
Skills Needed
Culinary Leadership, Menu Design, Food Cost Management, Stock Control, Supplier Relationships, Team Development, Food Safety Compliance, Whs Compliance, Kitchen Operations, Budgeting, Rostering, à La Carte Service, Buffet Service, Function Catering, Strategic Planning
Specialization
Candidates should have proven experience as a Head Chef or Senior Sous Chef with strong financial and operational management skills. The role requires the ability to work independently in a regional setting and a solid understanding of food safety and kitchen compliance.
Experience Required
Minimum 5 year(s)
Head Chef at Accor
Devonport, Tasmania, Australia - Full Time
Skills Needed
Culinary Leadership, Menu Engineering, Cost Control, Budget Management, Team Mentoring, Food Safety Compliance, Whs Standards, Asian Cuisine, Kitchen Operations, Staff Rostering, Performance Management, Guest Relations
Specialization
Requires a minimum of 3 years of experience as a Head Chef or Senior Sous Chef, preferably within a hotel setting. Candidates must possess strong financial acumen, leadership skills, and full working rights in Australia.
Experience Required
Minimum 2 year(s)
Demi Chef at Hamilton Island Enterprises Limited
Whitsundays, Queensland, Australia - Full Time
Skills Needed
Commercial Cookery, Seafood Preparation, Grill Station, Cold Larder, Food Safety, Food Hygiene, Zero Waste Cooking, Menu Preparation, Team Collaboration, Culinary Operations
Specialization
Candidates must hold a Certificate III in Commercial Cookery and possess 1–2 years of experience in a commercial kitchen. A strong work ethic, passion for sustainable seafood, and the ability to work varied shifts are essential.
Sous Chef at Minor International
Dublin, Leinster, Ireland - Full Time
Skills Needed
Kitchen Management, Haccp Compliance, Menu Development, Staff Training, Rostering, Food Safety, Leadership, Team Motivation, Quality Assurance, Inventory Management, Professionalism, Communication, Problem Solving, Operational Efficiency, Luxury Hospitality Standards
Specialization
Candidates must have the legal right to work in Ireland and possess strong leadership skills to motivate and manage a professional kitchen team. A deep understanding of luxury hospitality standards and a commitment to maintaining high-quality service and safety protocols are essential.
Experience Required
Minimum 2 year(s)
Demi Chef at Minor International
Wellington, Wellington, New Zealand - Full Time
Skills Needed
Food Preparation, Culinary Arts, Food Safety, Hygiene Standards, Kitchen Operations, Teamwork, Communication, Time Management, Breakfast Service, Menu Presentation
Specialization
Requires at least 3 years of experience as a Cook or Chef with a strong understanding of health and safety regulations. Candidates must be flexible to work various shifts, including weekends and public holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at MGH Hospitality
New City, New York, United States - Full Time
Skills Needed
Kitchen Management, Culinary Leadership, French Brasserie Techniques, Food Cost Control, Inventory Management, Staff Mentorship, Food Safety, Menu Development, Sanitation Compliance, Operational Management
Specialization
Requires 2-3 years of experience as a Sous Chef in a high-volume luxury hotel or acclaimed NYC restaurant. Must possess a NYC Department of Health Food Protection Certificate and strong knowledge of classic European culinary techniques.
Experience Required
Minimum 2 year(s)