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Chef De Partie Jobs overseas

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Demi Chef at Marriott Residence Inn Auburn Lewiston Maine
Perth, Western Australia, Australia - Full Time
Skills Needed
Culinary Skills, Food Preparation, Team Leadership, Sanitation Standards, Budget Management, Guest Service, Employee Training, Communication Skills, Problem Solving, Creativity, Quality Control, Time Management, Interpersonal Skills, Operational Management, Safety Standards, Menu Development
Specialization
Candidates must have either a high school diploma with 4 years of experience or a 2-year degree in a related field with 2 years of experience in culinary or food and beverage areas. Strong leadership, culinary skills, and the ability to manage kitchen operations are essential.
Experience Required
Minimum 2 year(s)
Sous chef at Accor
Southampton, England, United Kingdom - Full Time
Skills Needed
Kitchen Operations, Supervision, Food Quality, Hygiene Standards, Inventory Management, Menu Planning, Team Coordination, Food Safety Compliance, Cost Control, Staff Training, Scheduling, Supplier Communication, Culinary Trends, Leadership, Time Management, Problem Resolution
Specialization
Candidates must have proven experience as a Sous Chef or Senior Chef de Partie in a high-volume kitchen, demonstrating strong leadership and organizational skills. Essential qualifications include in-depth knowledge of food safety standards (HACCP or equivalent) and the ability to work effectively under pressure.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
Cambridge, England, United Kingdom - Full Time
Skills Needed
Food Hygiene, Culinary Services, Team Management, Customer Service, Food Preparation, Health And Safety, Budget Management, Training And Development, Communication, Problem Solving, Quality Control, Innovation, Time Management, Cost Control, Guest Feedback, Operational Management
Specialization
The job requires experience in kitchen management and culinary skills, along with a commitment to health and safety regulations. Strong communication and leadership abilities are essential for this role.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
London, England, United Kingdom - Full Time
Skills Needed
Team Leadership, Menu Development, Food Preparation, Presentation Skills, Hygiene Standards, Food Safety, Kitchen Organisation, Stock Management, Cost Control, Training, Communication, Creativity, Attention To Detail, Calm Under Pressure, Motivation, Collaboration
Specialization
Candidates should have 3-5 years of experience in a senior kitchen role and possess strong organizational skills and a passion for food. They must also be able to work well under pressure and communicate effectively with the team.
Experience Required
Minimum 2 year(s)
Sous Chef at Canad Inns
Winnipeg, Manitoba, Canada - Full Time
Skills Needed
Sous Chef, Kitchen Operations, Food Quality, Labor Costs Management, Culinary Staff Supervision, Menu Service Support, Training And Mentoring, Communication, Problem Solving, Organization, Leadership, Flexibility, Creativity, Sanitation, Inventory Management, Customer Focus
Specialization
Candidates should have at least two years of experience in a similar work environment and possess strong communication and leadership skills. Budgeting experience and the ability to work flexible hours, including days, evenings, and weekends, are also required.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Cambridge, England, United Kingdom - Full Time
Skills Needed
Food Hygiene, Culinary Services, Customer Satisfaction, Food Preparation, Team Management, Health And Safety, Budget Management, Training And Development, Communication, Problem Solving, Quality Control, Innovation, Cost Control, Guest Relations, Operational Management, Haccp Guidelines
Specialization
Candidates should have experience in managing kitchen operations and a strong understanding of food hygiene and safety standards. They should also be capable of training staff and ensuring customer satisfaction.
Experience Required
Minimum 2 year(s)
Sous Chef at Star Group
Hamilton, Waikato, New Zealand - Full Time
Skills Needed
Leadership, Cooking, Prep, Communication, Quality Control, Timing Standards, Ordering, Cost Management, Training, Kitchen Organisation, Mentoring, Creativity, Consistency
Specialization
Candidates must possess at least two years of experience as a Senior Chef de Partie or Sous Chef, along with an NCEA Level 4 qualification in cookery. Successful applicants should demonstrate leadership capabilities or a strong willingness to develop them, thriving under pressure while bringing creativity and consistency.
Experience Required
Minimum 2 year(s)
Demi Chef at Accor
Kakadu, Northern Territory, Australia - Full Time
Skills Needed
Cooking, Food Preparation, Station Management, Quality Control, Sanitization, Stocking, Team Communication, Guest Feedback, Time Management, Leadership, Problem Solving, Emotional Intelligence
Specialization
Candidates must possess a commercial cookery qualification and at least two years of post-apprenticeship experience in a hotel or restaurant setting, demonstrating proficiency in food quality and presentation. Essential requirements include knowledge of WHS/food safety, ability to work unsupervised, excellent time management, and unlimited work rights in Australia.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Hobart, Tasmania, Australia - Full Time
Skills Needed
Culinary Leadership, Menu Creation, Team Mentoring, Seasonal Menu Design, Quality Assurance, Event Menu Design, Cost Management, Budget Management, Supplier Relationship Management, Food Safety Compliance, Whs Compliance, Financial Acumen, Menu Engineering, Italian Cooking Techniques, Creativity, Innovation
Specialization
Candidates must possess proven experience (minimum 5 years) as a Head Chef or Senior Sous Chef in a premium setting, demonstrating expertise in Italian cooking techniques and menu development. Essential qualifications include strong leadership, team development skills, financial acumen for cost control, and a passion for local, seasonal ingredients.
Experience Required
Minimum 5 year(s)
Head Chef at Accor
Perth, Western Australia, Australia - Full Time
Skills Needed
Menu Development, Cost Control, Leadership, Food Safety, Hygiene Standards, Team Development, Creativity, Budgeting, Stock Management, Collaboration, Operational Excellence, Customer Focus, High Quality Standards, Culinary Innovation, Whs Regulations, Seasonal Produce
Specialization
Candidates should have proven experience as a Head Chef in a busy hotel environment and a strong background in menu development and cost control. Exceptional leadership skills and a commitment to food safety and hygiene standards are also required.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Skills, Food Safety, Menu Development, Stock Control, Team Leadership, Creativity, Communication, Time Management, Problem Solving, Customer Service, Haccp Knowledge, Food Cost Control, Seasonal Ingredients Knowledge, Administrative Skills, Mentorship, Innovation
Specialization
Candidates must have previous experience in a similar role within the hotel industry and a strong understanding of food safety and cost control. A culinary trade qualification and valid Australian working rights are also required.
Experience Required
Minimum 2 year(s)
Demi Chef at Hamilton Island Enterprises Limited
Whitsundays, Queensland, Australia - Full Time
Skills Needed
Culinary Skills, Seafood Preparation, Food Hygiene, Sustainability, Team Collaboration, Attention To Detail, Fast Paced Environment, Cooking Techniques, Food Presentation, Safety Protocols, Event Service, Kitchen Operations, Communication Skills, Time Management, Willingness To Learn, Zero Waste Cooking
Specialization
Candidates must have a Certificate III in Commercial Cookery and at least 1-2 years of experience in a commercial kitchen. A passion for seafood and sustainability, along with a strong work ethic and collaborative attitude, are essential.
Sous Chef at Accor
Hobart, Tasmania, Australia - Full Time
Skills Needed
Sous Chef, Asian Cuisine, Leadership, Menu Development, Communication Skills, Food Safety, Hygiene Regulations, Inventory Management, Food Cost Control, Training, Mentoring, Culinary Trends, Team Morale, Scheduling, Stock Ordering, Supplier Communication
Specialization
Candidates should have experience as a Sous Chef, preferably with knowledge of Asian cuisine, and relevant culinary qualifications. Strong leadership skills and a passion for culinary trends are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Leadership, Mentoring, Food Safety, Menu Development, Inventory Management, Food Cost Control, Organizational Skills, Time Management, Problem Solving, Adaptability, Culinary Expertise, Guest Experience, Creativity, Team Motivation, Health Regulations, Allergen Management
Specialization
Candidates must have a minimum of 2 years' experience in a Senior Chef de Partie or Sous Chef role and demonstrate proficiency in managing kitchen teams. Strong knowledge of food safety standards and a proven track record in menu development are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Residence Inn by Marriott Bothell
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Culinary Leadership, Creativity, Innovation, Communication Skills, Team Leadership, Menu Planning, Guest Experience, Motivation, Passion For Industry
Specialization
Candidates should have previous experience in a similar role and possess strong communication skills. Availability to work weekends and evenings is required, along with a passion for culinary excellence.
Experience Required
Minimum 2 year(s)
Sous Chef at Star Group
Hamilton, Waikato, New Zealand - Full Time
Skills Needed
Sous Chef, Kitchen Management, Team Collaboration, Menu Development, Training, Food Preparation, High Volume Cooking, Cleanliness
Specialization
Experience in a busy kitchen environment is essential. A passion for creating high-quality food is expected.
Experience Required
Minimum 2 year(s)
Sous Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Sous Chef, Leadership Skills, Team Management, Menu Creation, Inventory Management, Sanitation Standards, Health And Safety Compliance, Recipe Development, Culinary Skills, Communication Skills, Training, Rostering, Customer Service, Time Management, Problem Solving
Specialization
Candidates must hold relevant Certificate III Cookery qualifications and have at least two years of experience as a Sous Chef. Exceptional leadership skills and the ability to work under pressure in a dynamic team environment are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Birmingham, England, United Kingdom - Full Time
Skills Needed
Food Hygiene, Culinary Services, Team Management, Customer Service, Food Preparation, Health & Safety, Budget Management, Training & Development, Communication, Problem Solving, Quality Control, Innovation, Time Management, Cost Control, Guest Feedback, Operational Management
Specialization
Candidates should have 3-5 years of experience in a similar role and previous team management experience. Flexibility is required as business needs may necessitate additional working hours.
Experience Required
Minimum 2 year(s)
Sous Chef at Culinary Dropout
Phoenix, Arizona, United States - Full Time
Skills Needed
High Volume Restaurant Management, Business Operations, Financial Understanding, Shift Management, Guest Experience, Food Quality, Restaurant Cleanliness, Pos Systems, Opentable, Coaching, Team Development, Continuous Improvement
Specialization
Candidates must have at least 2 years of high-volume restaurant management experience and demonstrate an understanding of business operations and financials. They should also be able to perform effectively in a high-volume environment.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey
Tunbridge Wells, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Food Quality, Safety, Presentation, Menu Creation, Training, Development, Food Safety, Health & Safety, Customer Experience, Organizational Skills, Communication, Financial Management, Food Trends, Sustainability
Specialization
Candidates should possess strong leadership and team management skills, along with a passion for fresh ingredients and innovative menus. Excellent organizational, communication, and financial management skills are also required.
Experience Required
Minimum 2 year(s)
Demi Chef at Marriott Residence Inn Auburn Lewiston Maine
Perth, Western Australia, Australia -
Full Time

Start Date

Immediate

Expiry Date

03 May, 26

Salary

0.0

Posted On

02 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Skills, Food Preparation, Team Leadership, Sanitation Standards, Budget Management, Guest Service, Employee Training, Communication Skills, Problem Solving, Creativity, Quality Control, Time Management, Interpersonal Skills, Operational Management, Safety Standards, Menu Development

Industry

Hospitality

Description
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 • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 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. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Knows and implements brand’s Safety Standards. • Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Maintains purchasing, receiving and food storage standards. • Operates and maintains all department equipment and reports malfunctions. • Supports procedures for food & beverage portion and waste controls. • Checks the quality of raw and cooked food products to ensure that standards are met. • Assists in determining how food should be presented and creates decorative food displays. Leading Team • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Ensures and maintains the productivity level of employees. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Leads shifts while personally preparing food items and executing requests based on required specifications. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department. • Schedules employees to business demands and tracks employee time and attendance. • Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. • Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained. • Reviews staffing levels to ensure that guest service, operational and financial objectives are met. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Sets a positive example for guest relations. • Handles guest problems and complaints. • Strives to improve service performance. • Helps employees receive on-going training to understand guest expectations. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. • Assists as needed in the interviewing and hiring of employee team members with appropriate skills. • Participates in the employee performance appraisal process, providing feedback as needed. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Assists Executive Chef with all kitchen operations. • Attends and participates in all pertinent meetings. 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. At Aloft, we aren’t your typical hotel—but we aren’t too cool for school either. We’re here to be our guests’ launching and landing pad. Whether they are taking their dog for a walk and coming back for a drink, wrapping up a day of meetings with coworkers, or they’re in town to see family, friends, or their favorite band, we offer a hub for connection to others and the area around them, with modern design and personality to boot. We’re looking for confident self-expressers who aren’t afraid to draw outside the lines. If you are someone who gets excited about the possibilities to connect with others, then Aloft Hotels is the place for you. In joining Aloft Hotels, 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.

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Responsibilities
The Demi Chef is accountable for the overall success of daily kitchen operations, leading the staff and managing food-related functions. They ensure high-quality food production while maintaining sanitation and food standards.
Demi Chef at Marriott Residence Inn Auburn Lewiston Maine
Perth, Western Australia, Australia - Full Time
Skills Needed
Culinary Skills, Food Preparation, Team Leadership, Sanitation Standards, Budget Management, Guest Service, Employee Training, Communication Skills, Problem Solving, Creativity, Quality Control, Time Management, Interpersonal Skills, Operational Management, Safety Standards, Menu Development
Specialization
Candidates must have either a high school diploma with 4 years of experience or a 2-year degree in a related field with 2 years of experience in culinary or food and beverage areas. Strong leadership, culinary skills, and the ability to manage kitchen operations are essential.
Experience Required
Minimum 2 year(s)
Sous chef at Accor
Southampton, England, United Kingdom - Full Time
Skills Needed
Kitchen Operations, Supervision, Food Quality, Hygiene Standards, Inventory Management, Menu Planning, Team Coordination, Food Safety Compliance, Cost Control, Staff Training, Scheduling, Supplier Communication, Culinary Trends, Leadership, Time Management, Problem Resolution
Specialization
Candidates must have proven experience as a Sous Chef or Senior Chef de Partie in a high-volume kitchen, demonstrating strong leadership and organizational skills. Essential qualifications include in-depth knowledge of food safety standards (HACCP or equivalent) and the ability to work effectively under pressure.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
Cambridge, England, United Kingdom - Full Time
Skills Needed
Food Hygiene, Culinary Services, Team Management, Customer Service, Food Preparation, Health And Safety, Budget Management, Training And Development, Communication, Problem Solving, Quality Control, Innovation, Time Management, Cost Control, Guest Feedback, Operational Management
Specialization
The job requires experience in kitchen management and culinary skills, along with a commitment to health and safety regulations. Strong communication and leadership abilities are essential for this role.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
London, England, United Kingdom - Full Time
Skills Needed
Team Leadership, Menu Development, Food Preparation, Presentation Skills, Hygiene Standards, Food Safety, Kitchen Organisation, Stock Management, Cost Control, Training, Communication, Creativity, Attention To Detail, Calm Under Pressure, Motivation, Collaboration
Specialization
Candidates should have 3-5 years of experience in a senior kitchen role and possess strong organizational skills and a passion for food. They must also be able to work well under pressure and communicate effectively with the team.
Experience Required
Minimum 2 year(s)
Sous Chef at Canad Inns
Winnipeg, Manitoba, Canada - Full Time
Skills Needed
Sous Chef, Kitchen Operations, Food Quality, Labor Costs Management, Culinary Staff Supervision, Menu Service Support, Training And Mentoring, Communication, Problem Solving, Organization, Leadership, Flexibility, Creativity, Sanitation, Inventory Management, Customer Focus
Specialization
Candidates should have at least two years of experience in a similar work environment and possess strong communication and leadership skills. Budgeting experience and the ability to work flexible hours, including days, evenings, and weekends, are also required.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Cambridge, England, United Kingdom - Full Time
Skills Needed
Food Hygiene, Culinary Services, Customer Satisfaction, Food Preparation, Team Management, Health And Safety, Budget Management, Training And Development, Communication, Problem Solving, Quality Control, Innovation, Cost Control, Guest Relations, Operational Management, Haccp Guidelines
Specialization
Candidates should have experience in managing kitchen operations and a strong understanding of food hygiene and safety standards. They should also be capable of training staff and ensuring customer satisfaction.
Experience Required
Minimum 2 year(s)
Sous Chef at Star Group
Hamilton, Waikato, New Zealand - Full Time
Skills Needed
Leadership, Cooking, Prep, Communication, Quality Control, Timing Standards, Ordering, Cost Management, Training, Kitchen Organisation, Mentoring, Creativity, Consistency
Specialization
Candidates must possess at least two years of experience as a Senior Chef de Partie or Sous Chef, along with an NCEA Level 4 qualification in cookery. Successful applicants should demonstrate leadership capabilities or a strong willingness to develop them, thriving under pressure while bringing creativity and consistency.
Experience Required
Minimum 2 year(s)
Demi Chef at Accor
Kakadu, Northern Territory, Australia - Full Time
Skills Needed
Cooking, Food Preparation, Station Management, Quality Control, Sanitization, Stocking, Team Communication, Guest Feedback, Time Management, Leadership, Problem Solving, Emotional Intelligence
Specialization
Candidates must possess a commercial cookery qualification and at least two years of post-apprenticeship experience in a hotel or restaurant setting, demonstrating proficiency in food quality and presentation. Essential requirements include knowledge of WHS/food safety, ability to work unsupervised, excellent time management, and unlimited work rights in Australia.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Hobart, Tasmania, Australia - Full Time
Skills Needed
Culinary Leadership, Menu Creation, Team Mentoring, Seasonal Menu Design, Quality Assurance, Event Menu Design, Cost Management, Budget Management, Supplier Relationship Management, Food Safety Compliance, Whs Compliance, Financial Acumen, Menu Engineering, Italian Cooking Techniques, Creativity, Innovation
Specialization
Candidates must possess proven experience (minimum 5 years) as a Head Chef or Senior Sous Chef in a premium setting, demonstrating expertise in Italian cooking techniques and menu development. Essential qualifications include strong leadership, team development skills, financial acumen for cost control, and a passion for local, seasonal ingredients.
Experience Required
Minimum 5 year(s)
Head Chef at Accor
Perth, Western Australia, Australia - Full Time
Skills Needed
Menu Development, Cost Control, Leadership, Food Safety, Hygiene Standards, Team Development, Creativity, Budgeting, Stock Management, Collaboration, Operational Excellence, Customer Focus, High Quality Standards, Culinary Innovation, Whs Regulations, Seasonal Produce
Specialization
Candidates should have proven experience as a Head Chef in a busy hotel environment and a strong background in menu development and cost control. Exceptional leadership skills and a commitment to food safety and hygiene standards are also required.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Skills, Food Safety, Menu Development, Stock Control, Team Leadership, Creativity, Communication, Time Management, Problem Solving, Customer Service, Haccp Knowledge, Food Cost Control, Seasonal Ingredients Knowledge, Administrative Skills, Mentorship, Innovation
Specialization
Candidates must have previous experience in a similar role within the hotel industry and a strong understanding of food safety and cost control. A culinary trade qualification and valid Australian working rights are also required.
Experience Required
Minimum 2 year(s)
Demi Chef at Hamilton Island Enterprises Limited
Whitsundays, Queensland, Australia - Full Time
Skills Needed
Culinary Skills, Seafood Preparation, Food Hygiene, Sustainability, Team Collaboration, Attention To Detail, Fast Paced Environment, Cooking Techniques, Food Presentation, Safety Protocols, Event Service, Kitchen Operations, Communication Skills, Time Management, Willingness To Learn, Zero Waste Cooking
Specialization
Candidates must have a Certificate III in Commercial Cookery and at least 1-2 years of experience in a commercial kitchen. A passion for seafood and sustainability, along with a strong work ethic and collaborative attitude, are essential.
Sous Chef at Accor
Hobart, Tasmania, Australia - Full Time
Skills Needed
Sous Chef, Asian Cuisine, Leadership, Menu Development, Communication Skills, Food Safety, Hygiene Regulations, Inventory Management, Food Cost Control, Training, Mentoring, Culinary Trends, Team Morale, Scheduling, Stock Ordering, Supplier Communication
Specialization
Candidates should have experience as a Sous Chef, preferably with knowledge of Asian cuisine, and relevant culinary qualifications. Strong leadership skills and a passion for culinary trends are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Leadership, Mentoring, Food Safety, Menu Development, Inventory Management, Food Cost Control, Organizational Skills, Time Management, Problem Solving, Adaptability, Culinary Expertise, Guest Experience, Creativity, Team Motivation, Health Regulations, Allergen Management
Specialization
Candidates must have a minimum of 2 years' experience in a Senior Chef de Partie or Sous Chef role and demonstrate proficiency in managing kitchen teams. Strong knowledge of food safety standards and a proven track record in menu development are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Residence Inn by Marriott Bothell
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Culinary Leadership, Creativity, Innovation, Communication Skills, Team Leadership, Menu Planning, Guest Experience, Motivation, Passion For Industry
Specialization
Candidates should have previous experience in a similar role and possess strong communication skills. Availability to work weekends and evenings is required, along with a passion for culinary excellence.
Experience Required
Minimum 2 year(s)
Sous Chef at Star Group
Hamilton, Waikato, New Zealand - Full Time
Skills Needed
Sous Chef, Kitchen Management, Team Collaboration, Menu Development, Training, Food Preparation, High Volume Cooking, Cleanliness
Specialization
Experience in a busy kitchen environment is essential. A passion for creating high-quality food is expected.
Experience Required
Minimum 2 year(s)
Sous Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Sous Chef, Leadership Skills, Team Management, Menu Creation, Inventory Management, Sanitation Standards, Health And Safety Compliance, Recipe Development, Culinary Skills, Communication Skills, Training, Rostering, Customer Service, Time Management, Problem Solving
Specialization
Candidates must hold relevant Certificate III Cookery qualifications and have at least two years of experience as a Sous Chef. Exceptional leadership skills and the ability to work under pressure in a dynamic team environment are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Birmingham, England, United Kingdom - Full Time
Skills Needed
Food Hygiene, Culinary Services, Team Management, Customer Service, Food Preparation, Health & Safety, Budget Management, Training & Development, Communication, Problem Solving, Quality Control, Innovation, Time Management, Cost Control, Guest Feedback, Operational Management
Specialization
Candidates should have 3-5 years of experience in a similar role and previous team management experience. Flexibility is required as business needs may necessitate additional working hours.
Experience Required
Minimum 2 year(s)
Sous Chef at Culinary Dropout
Phoenix, Arizona, United States - Full Time
Skills Needed
High Volume Restaurant Management, Business Operations, Financial Understanding, Shift Management, Guest Experience, Food Quality, Restaurant Cleanliness, Pos Systems, Opentable, Coaching, Team Development, Continuous Improvement
Specialization
Candidates must have at least 2 years of high-volume restaurant management experience and demonstrate an understanding of business operations and financials. They should also be able to perform effectively in a high-volume environment.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey
Tunbridge Wells, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Food Quality, Safety, Presentation, Menu Creation, Training, Development, Food Safety, Health & Safety, Customer Experience, Organizational Skills, Communication, Financial Management, Food Trends, Sustainability
Specialization
Candidates should possess strong leadership and team management skills, along with a passion for fresh ingredients and innovative menus. Excellent organizational, communication, and financial management skills are also required.
Experience Required
Minimum 2 year(s)