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Chef De Partie Jobs overseas

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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)
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Port Douglas, Queensland, Australia - Full Time
Skills Needed
Organisational Skills, Food Preparation, Presentation, Guest Requirements Understanding, Service Excellence, Food Safety, Property Standards Maintenance, Section Organisation, Attention To Detail, Commercial Cookery Qualification
Specialization
Candidates must possess a Trade Industry Qualification or completion of a Commercial Cookery Qualification along with relevant experience in a similar role and working rights in Australia. The ideal applicant is self-motivated, driven, energized in a fast-paced environment, and possesses a can-do attitude.
Line Chef at Accor
The Hague, South Holland, Netherlands - Full Time
Skills Needed
Culinary Arts, Food Preparation, Haccp, Kitchen Hygiene, Teamwork, Mise En Place, Food Quality Control, Creativity, Time Management, Pressure Management
Specialization
Candidates must be familiar with HACCP standards and possess a strong passion for cooking in a fast-paced environment. The role requires a team player who is flexible, calm under pressure, and available for at least 3 days per week.
Sous Chef at bartaco
Westport, Connecticut, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Kitchen Operations, Food Safety, Sanitation, Inventory Control, Staff Scheduling, Mentoring, Quality Control, Communication, Problem Solving, Emotional Intelligence, Menu Execution, Cost Management, Hospitality
Specialization
Candidates must have 1-3 years of culinary management experience and strong cooking skills. A culinary arts degree is preferred but not required, and the role requires flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Birmingham, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Compliance, Menu Presentation, Pressure Management, Communication, Operational Efficiency, Quality Control
Specialization
Candidates must have experience managing a busy kitchen and a proven track record of training high-performing teams. The role requires the ability to work under pressure and a keen eye for food presentation and taste.
Experience Required
Minimum 5 year(s)
Head Chef at Colten Care
Dorchester, England, United Kingdom - Full Time
Skills Needed
Menu Planning, Kitchen Management, Team Leadership, Nutritional Balancing, Fresh Produce Sourcing, Catering, Cookery, Communication, Resident Care, Event Catering
Specialization
Candidates must hold a City & Guilds 706 1/2 or NVQ Level 3 in Catering/Cookery. Previous experience in a similar Head Chef role is required.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Melbourne, Victoria, Australia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, Performance Appraisal, Labor Management System, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food handling and sanitation regulations.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Melbourne, Victoria, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Sanitation, Knife Skills, Food Safety, Equipment Operation, Portion Control, Teamwork, Communication, Quality Control
Specialization
Requires at least one year of related work experience and a high school diploma or G.E.D. equivalent. Candidates must be able to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Sous Chef at Accor
Darwin, , Australia - Full Time
Skills Needed
Leadership, Kitchen Operations, Menu Planning, Food Presentation, Hygiene, Safety, Stock Control, Inventory Management, Food Safety, Team Development, Motivation, Administrative Skills, Cost Control
Specialization
Candidates must have trade qualifications and a minimum of 2 years of experience in the hotel industry. Demonstrated leadership experience and a strong understanding of food cost and control are also required.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Perth, Western Australia, Australia - Full Time
Skills Needed
Culinary Leadership, Modern Asian Cuisine, Kitchen Management, Menu Development, Food Cost Control, Stock Control, Supplier Relationships, Food Safety Compliance, Hygiene Standards, Team Mentoring, High Volume Service, Event Catering, Financial Acumen, Whs Requirements, Staff Development
Specialization
Candidates must have proven experience as a Head Chef or Senior Sous Chef in a high-volume hotel or restaurant environment. A strong background in modern Asian cuisine and demonstrated financial acumen regarding kitchen performance are essential.
Experience Required
Minimum 5 year(s)
Sous Chef at Camelback Hospitality PE LLC
Paradise Valley, Arizona, United States - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Staff Training, Food Safety, Menu Preparation, Inventory Management, Cost Control, Team Leadership, Meat Fabrication, Fish Fabrication, Scheduling, Performance Management, Communication, Multi Tasking, Problem Solving, Hospitality
Specialization
Candidates must have 1-3 years of experience in a kitchen management position and possess thorough knowledge of food products and commercial kitchen equipment. A high school diploma or G.E.D. is required, with a culinary degree preferred, along with a current Food Handler’s Card.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Manchester, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Quality Control, Hygiene Standards, Safety Regulations, Communication, Pressure Management, Meal Presentation, Decision Making
Specialization
Proven experience managing a busy kitchen and developing high-performing teams to exceed targets. Ability to work under pressure with a keen eye for food presentation and a willingness to adapt to challenges.
Experience Required
Minimum 5 year(s)
Head Chef at Greene King
Ellesmere Port, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Quality Control, Hygiene Standards, Safety Regulations, Communication, Pressure Management, Meal Presentation, Decision Making
Specialization
Candidates must have experience managing a busy kitchen and a proven track record of training high-performing teams. The role requires the ability to work under pressure and a keen eye for food presentation and taste.
Experience Required
Minimum 5 year(s)
Demi Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Plating, Menu Planning, Recipe Development, Kitchen Hygiene, Haccp Compliance, Workplace Health And Safety, Teamwork, Communication, Mentoring, Time Management
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 regulations and the flexibility to work rotating shifts, including weekends and holidays, is required.
Experience Required
Minimum 2 year(s)
Sous Chef at Spire Hospitality
Park Ridge, New Jersey, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Kitchen Management, Inventory Auditing, Food Presentation, Staff Mentoring, Quality Control, Financial Reporting, Customer Service, Osha Compliance
Specialization
Requires a high school diploma and at least 4 years of cook experience in a similar hotel operation. Must hold certifications for Food Handlers, Alcohol Beverage Servers, and OSHA regulations.
Experience Required
Minimum 5 year(s)
Demi Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Plating, Food Safety, Hygiene, Whs Compliance, Teamwork, Communication, Menu Planning, Recipe Development, Commercial Cookery
Specialization
Candidates must possess previous experience as a Demi Chef or in a similar kitchen role, along with relevant Australian cookery qualifications, ideally a Certificate III in Commercial Cookery. Essential attributes include knowledge of cooking techniques, hygiene standards, strong teamwork skills, and flexibility to work rotating shifts, including weekends and public holidays.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Hobart, Tasmania, Australia - Full Time
Skills Needed
Italian Cooking Techniques, Menu Development, Team Management, Cost Control, Menu Engineering, Leadership, Food Safety, Whs Compliance, Supplier Relationship Management, Culinary Innovation, Event Catering, Staff Mentoring
Specialization
Requires at least 5 years of experience as a Head Chef or Senior Sous Chef in a premium environment with expertise in Italian cuisine. Must possess relevant culinary qualifications, food safety certification, and full working rights in Australia.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Kitchen Operations, Culinary Skills, 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 environments.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Sydney, New South Wales, Australia - Full Time
Skills Needed
Kitchen Operations, Food Production, Menu Design, Haccp Standards, Hygiene Compliance, Team Leadership, Guest Service Excellence, Organizational Skills, Work Health And Safety, Culinary Arts
Specialization
Requires a Trade Industry Qualification or Commercial Cookery Qualification and relevant experience in a similar role. Candidates must have working rights in Australia and a self-motivated attitude for a fast-paced environment.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Port Douglas, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Food Presentation, Food Safety, Kitchen Organization, Customer Service, Portion Control, Time Management, Attention To Detail
Specialization
Candidates must possess a Trade Industry Qualification or Commercial Cookery Qualification and have relevant experience in a similar role. Must have valid working rights in Australia and a self-motivated attitude for a fast-paced environment.
Experience Required
Minimum 2 year(s)
Sous Chef at MGH Hospitality
New City, New York, United States -
Full Time

Start Date

Immediate

Expiry Date

12 Sep, 26

Salary

0.0

Posted On

14 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Management, Culinary Leadership, French Brasserie Techniques, Food Cost Control, Inventory Management, Staff Mentorship, Food Safety, Menu Development, Sanitation Compliance, Operational Management

Industry

Hospitality

Description
Description About Nine OrchardHoused in a meticulously restored 1912 Beaux-Arts landmark building (formerly the Jarmulowsky Bank), Nine Orchard has reimagined old-world New York elegance for a contemporary downtown crowd. Located at the vibrant crossroads of the Lower East Side, our culinary program celebrates craftsmanship, historic sophistication, and a celebratory neighborhood atmosphere. From the generous, brasserie-inspired traditions of Corner Bar (celebrated by The New York Times as "cooking of a very high order") to the opulent, grand atmosphere of the Swan Room cocktail lounge, curated events, and bespoke in-room dining, food and beverage is at the absolute heart of the Nine Orchard guest experience. Position SummaryWe are seeking an experienced, passionate, and highly organized Sous Chef to join our premier culinary team. As a Sous Chef at Nine Orchard, you will work hand-in-hand with our Executive culinary leadership to manage daily kitchen operations across multiple concepts. You will lead, mentor, and inspire a talented line cook team, ensuring that every plate—from a perfect morning French omelet to an elegant evening fruits de mer platter—meets our uncompromising standards of excellence, precision, and craftsmanship. Key Responsibilities Culinary Excellence & Execution: Oversee daily food preparation, production, and service across the hotel's outlets (Corner Bar, Swan Room, Room Service, and Private Events), ensuring flawless execution, presentation, and consistency. Kitchen Leadership & Mentorship: Actively manage, train, and mentor line cooks, prep cooks, and stewards. Foster a collaborative, positive, and high-energy kitchen culture rooted in mutual respect and continuous learning. Operational Management: Manage inventory, daily ordering, and food cost controls while minimizing waste. Ensure kitchen labor is effectively scheduled and managed according to fluctuating business volumes. Quality & Consistency Control: Maintain strict standards for food safety, sanitation, and organization. Conduct daily line checks, taste components throughout the day, and enforce compliance with NYC Department of Health (DOH) codes. Menu Collaboration: Work closely with the Executive Chef on seasonal menu transitions, daily specials, and refining techniques, maximizing the use of premium local and artisanal ingredients. Cross-Departmental Synergy: Coordinate seamlessly with front-of-house (FOH) managers, hotel operations, and the events team to ensure timing and hospitality standards are perfectly synchronized. Qualifications & Skills Experience: A minimum of 2–3 years of experience as a Sous Chef or Junior Sous Chef in a high-volume, critically acclaimed NYC restaurant or a luxury boutique hotel environment. Culinary Technique: Strong foundational knowledge of classic European techniques (particularly French/brasserie traditions) combined with a deep appreciation for contemporary, ingredient-focused cooking. Leadership Capabilities: Exceptional communication and leadership skills; ability to remain calm, focused, and decisive under pressure in a fast-paced environment. Business Acumen: Foundational understanding of food costing, inventory management systems, and labor controls. Certifications: Food Protection Certificate issued by the NYC Department of Health and Mental Hygiene is required. Availability: Flexible schedule required, including the ability to work mornings, evenings, weekends, and holidays according to operational needs. What We Offer Competitive salary commensurate with experience. Comprehensive medical, dental, and vision insurance. Paid Time Off (PTO) and holiday pay. Dining discounts across our property venues. Immense opportunities for professional growth and upward mobility within a highly respected hospitality network.

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Responsibilities
Oversee daily food preparation and service across multiple hotel outlets to ensure high standards of excellence and consistency. Lead and mentor the culinary team while managing inventory, food costs, and compliance with health codes.
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)
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Port Douglas, Queensland, Australia - Full Time
Skills Needed
Organisational Skills, Food Preparation, Presentation, Guest Requirements Understanding, Service Excellence, Food Safety, Property Standards Maintenance, Section Organisation, Attention To Detail, Commercial Cookery Qualification
Specialization
Candidates must possess a Trade Industry Qualification or completion of a Commercial Cookery Qualification along with relevant experience in a similar role and working rights in Australia. The ideal applicant is self-motivated, driven, energized in a fast-paced environment, and possesses a can-do attitude.
Line Chef at Accor
The Hague, South Holland, Netherlands - Full Time
Skills Needed
Culinary Arts, Food Preparation, Haccp, Kitchen Hygiene, Teamwork, Mise En Place, Food Quality Control, Creativity, Time Management, Pressure Management
Specialization
Candidates must be familiar with HACCP standards and possess a strong passion for cooking in a fast-paced environment. The role requires a team player who is flexible, calm under pressure, and available for at least 3 days per week.
Sous Chef at bartaco
Westport, Connecticut, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Kitchen Operations, Food Safety, Sanitation, Inventory Control, Staff Scheduling, Mentoring, Quality Control, Communication, Problem Solving, Emotional Intelligence, Menu Execution, Cost Management, Hospitality
Specialization
Candidates must have 1-3 years of culinary management experience and strong cooking skills. A culinary arts degree is preferred but not required, and the role requires flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Birmingham, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Compliance, Menu Presentation, Pressure Management, Communication, Operational Efficiency, Quality Control
Specialization
Candidates must have experience managing a busy kitchen and a proven track record of training high-performing teams. The role requires the ability to work under pressure and a keen eye for food presentation and taste.
Experience Required
Minimum 5 year(s)
Head Chef at Colten Care
Dorchester, England, United Kingdom - Full Time
Skills Needed
Menu Planning, Kitchen Management, Team Leadership, Nutritional Balancing, Fresh Produce Sourcing, Catering, Cookery, Communication, Resident Care, Event Catering
Specialization
Candidates must hold a City & Guilds 706 1/2 or NVQ Level 3 in Catering/Cookery. Previous experience in a similar Head Chef role is required.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Melbourne, Victoria, Australia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, Performance Appraisal, Labor Management System, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food handling and sanitation regulations.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Melbourne, Victoria, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Sanitation, Knife Skills, Food Safety, Equipment Operation, Portion Control, Teamwork, Communication, Quality Control
Specialization
Requires at least one year of related work experience and a high school diploma or G.E.D. equivalent. Candidates must be able to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Sous Chef at Accor
Darwin, , Australia - Full Time
Skills Needed
Leadership, Kitchen Operations, Menu Planning, Food Presentation, Hygiene, Safety, Stock Control, Inventory Management, Food Safety, Team Development, Motivation, Administrative Skills, Cost Control
Specialization
Candidates must have trade qualifications and a minimum of 2 years of experience in the hotel industry. Demonstrated leadership experience and a strong understanding of food cost and control are also required.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Perth, Western Australia, Australia - Full Time
Skills Needed
Culinary Leadership, Modern Asian Cuisine, Kitchen Management, Menu Development, Food Cost Control, Stock Control, Supplier Relationships, Food Safety Compliance, Hygiene Standards, Team Mentoring, High Volume Service, Event Catering, Financial Acumen, Whs Requirements, Staff Development
Specialization
Candidates must have proven experience as a Head Chef or Senior Sous Chef in a high-volume hotel or restaurant environment. A strong background in modern Asian cuisine and demonstrated financial acumen regarding kitchen performance are essential.
Experience Required
Minimum 5 year(s)
Sous Chef at Camelback Hospitality PE LLC
Paradise Valley, Arizona, United States - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Staff Training, Food Safety, Menu Preparation, Inventory Management, Cost Control, Team Leadership, Meat Fabrication, Fish Fabrication, Scheduling, Performance Management, Communication, Multi Tasking, Problem Solving, Hospitality
Specialization
Candidates must have 1-3 years of experience in a kitchen management position and possess thorough knowledge of food products and commercial kitchen equipment. A high school diploma or G.E.D. is required, with a culinary degree preferred, along with a current Food Handler’s Card.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Manchester, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Quality Control, Hygiene Standards, Safety Regulations, Communication, Pressure Management, Meal Presentation, Decision Making
Specialization
Proven experience managing a busy kitchen and developing high-performing teams to exceed targets. Ability to work under pressure with a keen eye for food presentation and a willingness to adapt to challenges.
Experience Required
Minimum 5 year(s)
Head Chef at Greene King
Ellesmere Port, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Quality Control, Hygiene Standards, Safety Regulations, Communication, Pressure Management, Meal Presentation, Decision Making
Specialization
Candidates must have experience managing a busy kitchen and a proven track record of training high-performing teams. The role requires the ability to work under pressure and a keen eye for food presentation and taste.
Experience Required
Minimum 5 year(s)
Demi Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Plating, Menu Planning, Recipe Development, Kitchen Hygiene, Haccp Compliance, Workplace Health And Safety, Teamwork, Communication, Mentoring, Time Management
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 regulations and the flexibility to work rotating shifts, including weekends and holidays, is required.
Experience Required
Minimum 2 year(s)
Sous Chef at Spire Hospitality
Park Ridge, New Jersey, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Kitchen Management, Inventory Auditing, Food Presentation, Staff Mentoring, Quality Control, Financial Reporting, Customer Service, Osha Compliance
Specialization
Requires a high school diploma and at least 4 years of cook experience in a similar hotel operation. Must hold certifications for Food Handlers, Alcohol Beverage Servers, and OSHA regulations.
Experience Required
Minimum 5 year(s)
Demi Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Plating, Food Safety, Hygiene, Whs Compliance, Teamwork, Communication, Menu Planning, Recipe Development, Commercial Cookery
Specialization
Candidates must possess previous experience as a Demi Chef or in a similar kitchen role, along with relevant Australian cookery qualifications, ideally a Certificate III in Commercial Cookery. Essential attributes include knowledge of cooking techniques, hygiene standards, strong teamwork skills, and flexibility to work rotating shifts, including weekends and public holidays.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Hobart, Tasmania, Australia - Full Time
Skills Needed
Italian Cooking Techniques, Menu Development, Team Management, Cost Control, Menu Engineering, Leadership, Food Safety, Whs Compliance, Supplier Relationship Management, Culinary Innovation, Event Catering, Staff Mentoring
Specialization
Requires at least 5 years of experience as a Head Chef or Senior Sous Chef in a premium environment with expertise in Italian cuisine. Must possess relevant culinary qualifications, food safety certification, and full working rights in Australia.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Kitchen Operations, Culinary Skills, 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 environments.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Sydney, New South Wales, Australia - Full Time
Skills Needed
Kitchen Operations, Food Production, Menu Design, Haccp Standards, Hygiene Compliance, Team Leadership, Guest Service Excellence, Organizational Skills, Work Health And Safety, Culinary Arts
Specialization
Requires a Trade Industry Qualification or Commercial Cookery Qualification and relevant experience in a similar role. Candidates must have working rights in Australia and a self-motivated attitude for a fast-paced environment.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Port Douglas, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Food Presentation, Food Safety, Kitchen Organization, Customer Service, Portion Control, Time Management, Attention To Detail
Specialization
Candidates must possess a Trade Industry Qualification or Commercial Cookery Qualification and have relevant experience in a similar role. Must have valid working rights in Australia and a self-motivated attitude for a fast-paced environment.
Experience Required
Minimum 2 year(s)