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Chef De Partie Jobs overseas

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Sous Chef at Greene King
Frimley Green, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Presentation, Hygiene Maintenance, Safety Regulations, Team Communication, Menu Knowledge, Fast Paced Service, Kitchen Management, Culinary Standards
Specialization
The ideal candidate must be able to work effectively under pressure in a fast-paced kitchen environment. A strong passion for culinary excellence and a willingness to learn and support the team are essential.
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 Discovery Land Company
Bridgehampton, New York, United States - Full Time
Skills Needed
Kitchen Management, Culinary Leadership, Menu Development, Food Safety Management, Staff Training, Inventory Control, Labor Cost Management, Cookery Techniques, Sourcing Local Ingredients, Haccp, Servsafe, Interpersonal Communication
Specialization
Candidates must have a culinary degree and at least five years of experience in world-class resorts, hotels, or clubs. Proficiency in diverse cookery techniques and the ability to work flexible hours, including weekends and holidays, is required.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
Nairobi, , Kenya - Full Time
Skills Needed
Culinary Arts, Menu Planning, Kitchen Management, Staff Training, Food Cost Control, Inventory Management, Food Safety, Leadership, Team Mentorship, Plating Design, Administrative Support, Sanitation Management, Budgeting, Scheduling, Payroll Management
Specialization
Candidates must have 3-5 years of professional culinary experience, including at least 3 years in a leadership role. A degree or diploma in Culinary Arts from a recognized institution is required.
Experience Required
Minimum 2 year(s)
sous chef at Accor
Sharm El Sheikh, South Sinai, Egypt - Full Time
Skills Needed
Kitchen Management, Food Safety, Menu Planning, Cost Control, Staff Training, Culinary Techniques, Hygiene Standards, Inventory Management, Recipe Standardization, Team Leadership, Quality Control, Budgeting, English Proficiency, Computer Literacy, Waste Management, Energy Conservation
Specialization
Candidates must possess at least a high school or vocational diploma and a minimum of 5 years of extensive practical and managerial experience in a kitchen environment. Proficiency in English and basic computer skills are required, along with advanced knowledge of culinary techniques and kitchen processes.
Experience Required
Minimum 5 year(s)
Sous Chef at Merion Golf Club
Ardmore, Pennsylvania, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Inventory Management, Staff Training, Expediting, Sanitation Management, Beo Interpretation, Multitasking, Microsoft Software, Team Management
Specialization
Requires at least 5 years of progressive culinary leadership experience and a ServSafe certification. An associate's degree in culinary arts is preferred along with strong organizational and multitasking abilities.
Experience Required
Minimum 5 year(s)
Sous chef at Accor
Amman, Amman, Jordan - Full Time
Skills Needed
Peruvian Cuisine, Kitchen Operations, Team Leadership, Menu Development, Food Safety, Sanitation Standards, Staff Scheduling, Guest Service, Opera System, Problem Solving, Interpersonal Skills, English Fluency
Specialization
Requires an experienced Sous Chef with extensive knowledge of Peruvian ingredients, cooking techniques, and culinary traditions. Candidates should be fluent in English and possess strong leadership and problem-solving abilities.
Experience Required
Minimum 5 year(s)
Sous Chef at Greene King
Greater London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Presentation, Kitchen Hygiene, Safety Regulations, Team Communication, Menu Knowledge, Pressure Management, Teamwork, Time Management
Specialization
Candidates must have a passion for food and the ability to thrive in a fast-paced, high-pressure kitchen environment. A willingness to learn new skills and a commitment to delivering tasty, well-presented meals 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)
Sous Chef at HarborChase of Boynton
Daytona Beach, Florida, United States - Full Time
Skills Needed
Food Preparation, Quality Assurance, Portion Control, Recipe Adherence, Inventory Management, Budget Compliance, Loss Prevention, Employee Scheduling, Staff Training, Menu Development, Health Code Compliance, Servant Leadership, Teamwork, Safety Procedures, Food Ordering
Specialization
Candidates need six months to one year of related experience or an equivalent combination of culinary education and experience. A SERV-SAFE Certification or equivalent is required, along with obtaining all necessary local, state, and county food handling and sanitation licenses.
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 Greene King
Frimley Green, England, United Kingdom -
Full Time

Start Date

Immediate

Expiry Date

16 Jul, 26

Salary

38500.0

Posted On

17 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Food preparation, Cooking, Food presentation, Hygiene maintenance, Safety regulations, Team communication, Menu knowledge, Fast-paced service, Kitchen management, Culinary standards

Industry

Food and Beverage Services

Description
Company Description Join us at Metro Pubs, where our pubs are at the heart of city life, striving to provide a home away from home for both locals and visitors to the capital alike. All of our pubs are individual and unbranded, each embodying its own personality and character. We’re the place to laugh with friends, to spend quality time with family, and to enjoy all that is great about a community pub – the food, the drink, the service and the atmosphere. Job Description As a Chef, your passion for all things food, and the desire to make the perfect dish every time, is what sets you apart. With a keen eye for maintaining the highest standards and thriving during a fast-paced service, you’ll soon become an invaluable member of the kitchen team. Qualifications As a Chef, you will… Prepare, cook, and present food that meets specs and customer expectations. Maintain hygiene levels and safety regulations in the kitchen to help guarantee the safety of your entire team and visitors. Communicate clearly with your team in order to provide high-quality meals to customers on time. Keep up to date with new products, menus, and promotions. What you’ll bring to the kitchen: Ability to work under pressure in a busy kitchen and pull together as a team when needed. A passion for delivering tasty and well-presented meals to customers each and every time. Willingness to get stuck in, learn new skills and help out in different areas of the kitchen when needed. Additional Information We’re all about rewarding our team’s hard work, that’s why… You’ll receive a competitive salary, pension contribution as well as: The chance to further your career across our well-known brands – as one of the industry's top apprenticeship providers, we can provide training and development at each level of your career. Discount of 33% for you and 15% for your loved ones on all of our brands – so you enjoy your favourite food and drink at a discount. Free employee assistance program – mental health, well-being, financial, and legal support because you matter! Discount of 50% for you and 25% for your loved ones at our Greene King Inns and hotels – so you can enjoy a weekend away without breaking the bank. Refer a friend – who do you know who could be interested in a new role? When they are placed, you could earn up to £1,500 for referring them! Wagestream – access your wage before payday for when life happens. Retail discounts – Receive up to 30% off at Superdrug, exclusive discounts with Three Mobile along with many more… Salary for Advertising: £31,000 - £38,500 + Bonus + Service Charge Dept. L4/House: Cricketers (Richmond) - 01556
Responsibilities
Prepare, cook, and present high-quality meals while adhering to strict food safety and hygiene standards. Maintain clear communication with the kitchen team to ensure efficient service and customer satisfaction.
Sous Chef at Greene King
Frimley Green, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Presentation, Hygiene Maintenance, Safety Regulations, Team Communication, Menu Knowledge, Fast Paced Service, Kitchen Management, Culinary Standards
Specialization
The ideal candidate must be able to work effectively under pressure in a fast-paced kitchen environment. A strong passion for culinary excellence and a willingness to learn and support the team are essential.
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 Discovery Land Company
Bridgehampton, New York, United States - Full Time
Skills Needed
Kitchen Management, Culinary Leadership, Menu Development, Food Safety Management, Staff Training, Inventory Control, Labor Cost Management, Cookery Techniques, Sourcing Local Ingredients, Haccp, Servsafe, Interpersonal Communication
Specialization
Candidates must have a culinary degree and at least five years of experience in world-class resorts, hotels, or clubs. Proficiency in diverse cookery techniques and the ability to work flexible hours, including weekends and holidays, is required.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
Nairobi, , Kenya - Full Time
Skills Needed
Culinary Arts, Menu Planning, Kitchen Management, Staff Training, Food Cost Control, Inventory Management, Food Safety, Leadership, Team Mentorship, Plating Design, Administrative Support, Sanitation Management, Budgeting, Scheduling, Payroll Management
Specialization
Candidates must have 3-5 years of professional culinary experience, including at least 3 years in a leadership role. A degree or diploma in Culinary Arts from a recognized institution is required.
Experience Required
Minimum 2 year(s)
sous chef at Accor
Sharm El Sheikh, South Sinai, Egypt - Full Time
Skills Needed
Kitchen Management, Food Safety, Menu Planning, Cost Control, Staff Training, Culinary Techniques, Hygiene Standards, Inventory Management, Recipe Standardization, Team Leadership, Quality Control, Budgeting, English Proficiency, Computer Literacy, Waste Management, Energy Conservation
Specialization
Candidates must possess at least a high school or vocational diploma and a minimum of 5 years of extensive practical and managerial experience in a kitchen environment. Proficiency in English and basic computer skills are required, along with advanced knowledge of culinary techniques and kitchen processes.
Experience Required
Minimum 5 year(s)
Sous Chef at Merion Golf Club
Ardmore, Pennsylvania, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Inventory Management, Staff Training, Expediting, Sanitation Management, Beo Interpretation, Multitasking, Microsoft Software, Team Management
Specialization
Requires at least 5 years of progressive culinary leadership experience and a ServSafe certification. An associate's degree in culinary arts is preferred along with strong organizational and multitasking abilities.
Experience Required
Minimum 5 year(s)
Sous chef at Accor
Amman, Amman, Jordan - Full Time
Skills Needed
Peruvian Cuisine, Kitchen Operations, Team Leadership, Menu Development, Food Safety, Sanitation Standards, Staff Scheduling, Guest Service, Opera System, Problem Solving, Interpersonal Skills, English Fluency
Specialization
Requires an experienced Sous Chef with extensive knowledge of Peruvian ingredients, cooking techniques, and culinary traditions. Candidates should be fluent in English and possess strong leadership and problem-solving abilities.
Experience Required
Minimum 5 year(s)
Sous Chef at Greene King
Greater London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Presentation, Kitchen Hygiene, Safety Regulations, Team Communication, Menu Knowledge, Pressure Management, Teamwork, Time Management
Specialization
Candidates must have a passion for food and the ability to thrive in a fast-paced, high-pressure kitchen environment. A willingness to learn new skills and a commitment to delivering tasty, well-presented meals 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)
Sous Chef at HarborChase of Boynton
Daytona Beach, Florida, United States - Full Time
Skills Needed
Food Preparation, Quality Assurance, Portion Control, Recipe Adherence, Inventory Management, Budget Compliance, Loss Prevention, Employee Scheduling, Staff Training, Menu Development, Health Code Compliance, Servant Leadership, Teamwork, Safety Procedures, Food Ordering
Specialization
Candidates need six months to one year of related experience or an equivalent combination of culinary education and experience. A SERV-SAFE Certification or equivalent is required, along with obtaining all necessary local, state, and county food handling and sanitation licenses.
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)