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Chef De Partie Jobs overseas

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Sous Chef at Westlake Village Inn
Westlake Village, California, United States - Full Time
Skills Needed
Kitchen Operations Management, Staff Supervision, Budgeting, Recipe Standardization, Food Quality Maintenance, Menu Development, Problem Resolution, Staff Recruitment, Staff Training, Inventory Management, Purchasing, Health And Hygiene Enforcement, Service Expediting, Cost Control, Labor Cost Management, Team Leadership
Specialization
Candidates must possess at least four years of management experience as a Restaurant Chef or Sous Chef and hold a Food Safety/Manager Certification. Essential abilities include expertise in food product, presentation, quality, preparation, and menu design, alongside the capacity to handle practical problem-solving and basic mathematical calculations.
Experience Required
Minimum 2 year(s)
Head Chef at Estia Health
City of Brisbane, Queensland, Australia - Full Time
Skills Needed
Food Nutrition, Catering, Stock Ordering, Mentoring, Team Player, Food Handling, Hygiene Standards, Menu Planning, Training
Specialization
Candidates must bring previous experience to this full-time position, demonstrating a passion for creating nutritious, healthy, and delicious food while adhering to high quality and service standards. A key requirement is the ability to ensure menus cater to diverse individual needs and the capacity to train and mentor the kitchen team effectively.
Experience Required
Minimum 2 year(s)
Sous Chef at Grove Bay Hospitality Group
Miami, Florida, United States - Full Time
Skills Needed
Planning, Food Production, Training, Monitoring Performance, Organization, Cleanliness, Sanitation, Communication, Mathematical Calculations, Prioritization, Delegation, Problem Solving, Judgment, Coordination, Supervision, Recipe Comprehension
Specialization
Candidates must possess a high school diploma or equivalent, preferably with a Culinary College Degree, and have 1-2 years of experience as a Supervisor, Sous Chef, or Chef in a 5-star restaurant, along with required food handling and sanitation certificates. Essential abilities include strong organizational skills, the capacity to work well under pressure, effective communication in English, and the physical ability to work long shifts in demanding kitchen conditions.
Experience Required
Minimum 2 year(s)
Head Chef at Eataly North America
West Palm Beach, Florida, United States - Full Time
Skills Needed
Chef Experience, Management Experience, Italian Cuisine, Communication Skills, Leadership Skills, Motivational Skills, Team Building Skills, Problem Solving Skills, Organizational Skills, Analytical Skills, Business Management Skills, Kitchen Equipment Knowledge, Safety Regulations Knowledge, Sanitation Regulations Knowledge, Microsoft Excel Proficiency, Microsoft Powerpoint Proficiency, Microsoft Word Proficiency
Specialization
Candidates should have 7+ years of chef experience, including 5+ years in management, and an in-depth understanding of Italian cuisine. Exceptional communication, leadership, and problem-solving skills are essential, along with advanced proficiency in Microsoft Office.
Experience Required
Minimum 10 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, west bengal, India - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Budget Management, Food Presentation, Inventory Management, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Labor Management, Quality Control
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 2 year(s)
Cook/Chef at Westminster
Addison, Illinois, United States - Full Time
Skills Needed
Production Cooking, Sanitation, Food Quality, Presentation Standards, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Evaluation, Operational Organization
Specialization
Candidates must possess a high school diploma, though a culinary degree is preferred. A minimum of one year of equivalent cooking experience in a restaurant or senior living setting is required for this hospitality-focused position.
Sous Chef at bartaco
Village of Garden City, New York, United States - Full Time
Skills Needed
Culinary Management, Cooking Skills, Mentoring, Training, Attention To Detail, Problem Solving, Team Leadership, Communication, Operational Leadership, Food Safety, Inventory Control, Scheduling, Emotional Intelligence, Guest Experience, Quality Control, Creativity
Specialization
Candidates should have 1-3 years of culinary management experience, with excellent cooking skills and the ability to mentor team members. A culinary arts degree is preferred, and flexibility to work evenings, weekends, and holidays is required.
Experience Required
Minimum 2 year(s)
Sous Chef at Portico BaxterStorey
City of Edinburgh, Scotland, United Kingdom - Full Time
Skills Needed
Culinary Skills, Leadership, Organizational Skills, Menu Development, Food Safety, Communication, Creativity, Problem Solving, Team Collaboration, Inventory Management, Cooking Techniques, Hygiene Standards, Time Management, Kitchen Management Software, Food Presentation, Stamina
Specialization
Candidates should have a culinary degree or equivalent experience in a high-quality restaurant setting, along with proven experience as a Sous Chef or in a similar role. Strong leadership, organizational skills, and a commitment to food safety are essential.
Experience Required
Minimum 5 year(s)
Sous Chef at Rank Group
Nottingham, England, United Kingdom - Full Time
Skills Needed
Culinary Excellence, Team Leadership, Financial Budgeting, Kitchen Operations, Team Dynamics, Composure, Self Development, Team Development, Skill Improvement, Knowledge Enhancement, Apprenticeship Program
Specialization
Candidates must possess experience in leading a team and experience with financial budgeting within a Food & Beverage business, although an NVQ Level 2 in Hospitality is preferred but not essential. The role requires flexibility to work night shifts and weekends in a 24/7 casino environment, and candidates must be 18 or older with the legal right to work in the UK.
Experience Required
Minimum 2 year(s)
Sous Chef at ClubCorp
Overland Park, Kansas, United States - Full Time
Skills Needed
Food Preparation, Presentation, Kitchen Cleanliness, Menu Development, Staff Supervision, Hiring, Training, Scheduling, Cost Control, Inventory Management, Health Regulations Compliance, Safety Regulations Compliance, Teamwork, Communication, Service Recovery, Expediting
Specialization
Candidates must have a minimum of two years of experience as a Sous Chef or in a similar culinary role, along with a high school diploma or equivalent. A valid Health and Sanitation certification, such as ServeSafe, is required, alongside strong communication skills.
Experience Required
Minimum 2 year(s)
Sous Chef at Portico BaxterStorey
London, England, United Kingdom - Full Time
Skills Needed
Culinary Training, Health And Safety, Food Safety Knowledge, Allergen Knowledge, Management Skills, Attention To Detail
Specialization
Candidates should have formal culinary training and at least 2 years of experience in a similar role. A good foundation in health and safety, food safety knowledge, and strong management skills are also required.
Experience Required
Minimum 2 year(s)
Head Chef at Eataly North America
West Palm Beach, Florida, United States - Full Time
Skills Needed
Chef Experience, Management Experience, Italian Cuisine, Communication Skills, Leadership Skills, Motivational Skills, Team Building Skills, Problem Solving Skills, Organizational Skills, Analytical Skills, Business Management Skills, Kitchen Equipment Knowledge, Safety Regulations Knowledge, Sanitation Regulations Knowledge, Microsoft Excel Proficiency, Microsoft Powerpoint Proficiency, Microsoft Word Proficiency
Specialization
Candidates should have 7+ years of chef experience, including 5+ years in management, and an in-depth understanding of Italian cuisine. Exceptional communication, leadership, and organizational skills are essential, along with advanced proficiency in Microsoft Office applications.
Experience Required
Minimum 10 year(s)
Sous Chef at Life Enriching Communities
Westlake, Ohio, United States - Full Time
Skills Needed
Culinary Professional, Leadership, Food Quality, Safety, Team Player, Creativity, Precision, Staff Supervision, Recipe Following, Kitchen Operations, Hiring, Training, Scheduling, Sanitation, Haccp, Cost Controls
Specialization
Candidates must possess proven experience in a production kitchen setting that includes supervisory duties, along with strong knowledge of food safety, sanitation standards, and HACCP protocols. Essential requirements include excellent communication and managerial skills, the ability to organize and multitask efficiently, and passing pre-employment background and drug screenings.
Experience Required
Minimum 2 year(s)
Head Chef at CEDAR CREEK COUNTRY CLUB LLC
Onalaska, Wisconsin, United States - Full Time
Skills Needed
Culinary Leadership, Food Quality, Recipe Standardization, Food Preparation, Operational Management, Purchasing, Inventory Control, Cost Control, Budgeting, Staff Management, Training, Scheduling, Food Safety, Sanitation, Team Development, Financial Analysis
Specialization
Candidates must possess proven experience in a senior culinary leadership role, such as Executive Chef or Sous Chef, along with strong knowledge of culinary techniques and food safety standards. Essential qualifications include experience with budgeting, cost control, inventory management, and demonstrated leadership and team development skills.
Experience Required
Minimum 5 year(s)
Sous Chef at Sand Point Country Club Inc
Seattle, Washington, United States - Full Time
Skills Needed
Food Quality Assurance, Team Leadership, Proactive Motivation, Thoughtful Communication, Sanitation Procedures, Inventory Management, Food Cost Control, Banquets And Events Production, Administrative Tasks, Fiscal Management, Operational Problem Solving, Interpersonal Relations, Delegation, Time Management, Culinary Trends Knowledge, Plating Standards
Specialization
Candidates must possess a minimum of 3 years of experience in the culinary arts, including at least 1 year in a supervisory capacity, and 1 year of experience within a private club setting. Essential requirements include a proven ability to foster a team environment and thorough knowledge of applicable safety and sanitation procedures.
Experience Required
Minimum 2 year(s)
Team Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, South Maalhosmadulu, Maldives - Full Time
Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Budget Management, Sanitation Standards, Menu Development, Food Presentation, Inventory Management, Team Management, Guest Relations, Employee Development, Problem Solving, Safety Standards, Purchasing, Waste Control
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include preparing food, developing menus, supervising kitchen staff, managing budgets, and ensuring exceptional customer service.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Seoul, , South Korea - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Menu Specials Communication, Stock Monitoring, Kitchen Logs Maintenance, Food Safety Program Adherence, Quality Assurance, Staff Training, Scheduling, Employee Evaluation, Coaching, Safety Procedures Adherence, Guest Service, Teamwork
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have 4 to 6 years of related work experience, including at least 2 years in a supervisory capacity. The role requires physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside professional conduct and strong communication skills.
Experience Required
Minimum 5 year(s)
Head Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Surabaya, East Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budget Management, Inventory Control, Customer Service, Team Leadership, Staff Training, Quality Control, Waste Management, Financial Reporting, Recipe Creation, Conflict Resolution
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts/Hospitality with 2 years of experience. Strong leadership, financial management, and food preparation skills are required.
Experience Required
Minimum 2 year(s)
Sous Chef at Frasers Group
Bassetlaw, England, United Kingdom - Full Time
Skills Needed
Food Quality, Dish Specifications, Team Leadership, Coaching, Food Safety, Health & Safety, Cost Management, Budgetary Constraints, Performance Review, Guest Relations, Purchasing, Organization, Motivation, Communication, Problem Solving, Culinary Arts
Specialization
Candidates must be experienced chefs, ideally holding an NVQ Level 2 in professional cookery, and possess a strong passion for cooking and team leadership capabilities. Essential attributes include being highly organized, self-motivated, energetic, and able to remain calm and focused under pressure, with previous responsibility for purchasing being required.
Experience Required
Minimum 2 year(s)
Sous Chef at Bazaar Holdings Hotel Development LLC
Palo Alto, California, United States - Full Time
Skills Needed
Culinary Leadership, Line Management, Food Safety Compliance, Haccp, Inventory Management, Cogs Control, Staff Training, Menu Execution, Kitchen Sanitation, Scheduling, Equipment Maintenance, Knife Skills, Expo Discipline, Recipe Standardization, Team Coaching, Pos Systems
Specialization
Candidates must have 3–5 years of professional kitchen experience, including 1–2 years in a leadership role within upscale or fine dining. Proficiency in HACCP, food safety, and kitchen management tools is required, along with the ability to work flexible schedules including nights and weekends.
Experience Required
Minimum 2 year(s)
Sous Chef at Westlake Village Inn
Westlake Village, California, United States -
Full Time

Start Date

Immediate

Expiry Date

27 May, 26

Salary

85000.0

Posted On

26 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Operations Management, Staff Supervision, Budgeting, Recipe Standardization, Food Quality Maintenance, Menu Development, Problem Resolution, Staff Recruitment, Staff Training, Inventory Management, Purchasing, Health And Hygiene Enforcement, Service Expediting, Cost Control, Labor Cost Management, Team Leadership

Industry

Hospitality

Description
Description Base Salary Range: $75,000- $ $85,000 Job Description: Sous Chef Mediterraneo is seeking an experienced Sous Chef to join our team and oversee the kitchen operations of our fine dining establishment. In this role, you will assist the Head Chef in managing the kitchen, supervising the kitchen staff, and ensuring that all meals meet our highest standards. Responsibilities include: • The Sous Chef is fully responsible for the day-to-day operations of the kitchen and back-of-the-house including all culinary related responsibilities, budgeting, and staff management • The Sous Chef will operate as the right-hand chef to the Head Chef in the culinary leadership team • Working closely with the culinary staff in day to day kitchen operations • Working closely with the Head Chef to standardize recipes • Maintaining food quality and ensuring guest satisfaction • Setting standards and maintaining food presentation quality at all times • Ensuring that standard recipes are being followed at all times • Sourcing out new products and supplies to constantly develop menus • Constantly improving food production • Resolving any problems that arise in the kitchen and seizing control of a situation at a moment’s notice • Recruiting staff and monitoring their performance • Motivating staff and maintaining discipline at all times • Staff management which includes hiring, training, scheduling, payroll, performance evaluation, and termination of employees • Responsible for inventory, purchasing and receiving of both FOH and BOH products • Enforcing strict health and hygiene standards • Cooperating with front of house management and service staff regarding service issues • Expediting during service • Building apprenticeship and staff development programs • Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu • It is the Sous Chef's responsibility to participate in service education through: Daily pre-shift; Menu meetings • It is also the Sous Chef's responsibility to train the kitchen staff to produce meals promptly • It is the Sous Chef's responsibility to meet the financial targets while achieving the food quality and service objectives • If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Sous Chef's responsibility to identify the problems and bring them promptly to the attention of the General Manager • Maintaining overall food & labor cost within budgetary guidelines • Ensuring overall profitability of kitchen • Managing kitchen staff to maintain goals • Maintain a high level of cleanliness in the kitchen facilities • It is the Sous Chef's responsibilities to supervise the daily cleaning of the pantry, cooking line, prep kitchen, dish area, walk-in and storage area • Is responsible for the overall direction, coordination, and evaluation of this unit • Work with Head Chef to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives • Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws • Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems • Use the Employee Handbook in understanding the consistent manner of communicating rules and regulations to our team Requirements Qualifications: • 4 years management experience as a Restaurant Chef, Sous Chef • Food Safety/Manager Certification • Customer/Client Focus Expertise in food product, presentation, quality and preparation along with menu concept and design • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals • Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals • Ability to compute rate, ratio, and percent • Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists
Responsibilities
The Sous Chef is fully responsible for the day-to-day back-of-the-house operations, including culinary responsibilities, budgeting, and comprehensive staff management, acting as the Head Chef's right-hand in the culinary leadership team. Key duties involve maintaining food quality, standardizing recipes, sourcing new products, resolving kitchen issues, and managing inventory and costs to meet financial targets.
Sous Chef at Westlake Village Inn
Westlake Village, California, United States - Full Time
Skills Needed
Kitchen Operations Management, Staff Supervision, Budgeting, Recipe Standardization, Food Quality Maintenance, Menu Development, Problem Resolution, Staff Recruitment, Staff Training, Inventory Management, Purchasing, Health And Hygiene Enforcement, Service Expediting, Cost Control, Labor Cost Management, Team Leadership
Specialization
Candidates must possess at least four years of management experience as a Restaurant Chef or Sous Chef and hold a Food Safety/Manager Certification. Essential abilities include expertise in food product, presentation, quality, preparation, and menu design, alongside the capacity to handle practical problem-solving and basic mathematical calculations.
Experience Required
Minimum 2 year(s)
Head Chef at Estia Health
City of Brisbane, Queensland, Australia - Full Time
Skills Needed
Food Nutrition, Catering, Stock Ordering, Mentoring, Team Player, Food Handling, Hygiene Standards, Menu Planning, Training
Specialization
Candidates must bring previous experience to this full-time position, demonstrating a passion for creating nutritious, healthy, and delicious food while adhering to high quality and service standards. A key requirement is the ability to ensure menus cater to diverse individual needs and the capacity to train and mentor the kitchen team effectively.
Experience Required
Minimum 2 year(s)
Sous Chef at Grove Bay Hospitality Group
Miami, Florida, United States - Full Time
Skills Needed
Planning, Food Production, Training, Monitoring Performance, Organization, Cleanliness, Sanitation, Communication, Mathematical Calculations, Prioritization, Delegation, Problem Solving, Judgment, Coordination, Supervision, Recipe Comprehension
Specialization
Candidates must possess a high school diploma or equivalent, preferably with a Culinary College Degree, and have 1-2 years of experience as a Supervisor, Sous Chef, or Chef in a 5-star restaurant, along with required food handling and sanitation certificates. Essential abilities include strong organizational skills, the capacity to work well under pressure, effective communication in English, and the physical ability to work long shifts in demanding kitchen conditions.
Experience Required
Minimum 2 year(s)
Head Chef at Eataly North America
West Palm Beach, Florida, United States - Full Time
Skills Needed
Chef Experience, Management Experience, Italian Cuisine, Communication Skills, Leadership Skills, Motivational Skills, Team Building Skills, Problem Solving Skills, Organizational Skills, Analytical Skills, Business Management Skills, Kitchen Equipment Knowledge, Safety Regulations Knowledge, Sanitation Regulations Knowledge, Microsoft Excel Proficiency, Microsoft Powerpoint Proficiency, Microsoft Word Proficiency
Specialization
Candidates should have 7+ years of chef experience, including 5+ years in management, and an in-depth understanding of Italian cuisine. Exceptional communication, leadership, and problem-solving skills are essential, along with advanced proficiency in Microsoft Office.
Experience Required
Minimum 10 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, west bengal, India - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Budget Management, Food Presentation, Inventory Management, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Labor Management, Quality Control
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 2 year(s)
Cook/Chef at Westminster
Addison, Illinois, United States - Full Time
Skills Needed
Production Cooking, Sanitation, Food Quality, Presentation Standards, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Evaluation, Operational Organization
Specialization
Candidates must possess a high school diploma, though a culinary degree is preferred. A minimum of one year of equivalent cooking experience in a restaurant or senior living setting is required for this hospitality-focused position.
Sous Chef at bartaco
Village of Garden City, New York, United States - Full Time
Skills Needed
Culinary Management, Cooking Skills, Mentoring, Training, Attention To Detail, Problem Solving, Team Leadership, Communication, Operational Leadership, Food Safety, Inventory Control, Scheduling, Emotional Intelligence, Guest Experience, Quality Control, Creativity
Specialization
Candidates should have 1-3 years of culinary management experience, with excellent cooking skills and the ability to mentor team members. A culinary arts degree is preferred, and flexibility to work evenings, weekends, and holidays is required.
Experience Required
Minimum 2 year(s)
Sous Chef at Portico BaxterStorey
City of Edinburgh, Scotland, United Kingdom - Full Time
Skills Needed
Culinary Skills, Leadership, Organizational Skills, Menu Development, Food Safety, Communication, Creativity, Problem Solving, Team Collaboration, Inventory Management, Cooking Techniques, Hygiene Standards, Time Management, Kitchen Management Software, Food Presentation, Stamina
Specialization
Candidates should have a culinary degree or equivalent experience in a high-quality restaurant setting, along with proven experience as a Sous Chef or in a similar role. Strong leadership, organizational skills, and a commitment to food safety are essential.
Experience Required
Minimum 5 year(s)
Sous Chef at Rank Group
Nottingham, England, United Kingdom - Full Time
Skills Needed
Culinary Excellence, Team Leadership, Financial Budgeting, Kitchen Operations, Team Dynamics, Composure, Self Development, Team Development, Skill Improvement, Knowledge Enhancement, Apprenticeship Program
Specialization
Candidates must possess experience in leading a team and experience with financial budgeting within a Food & Beverage business, although an NVQ Level 2 in Hospitality is preferred but not essential. The role requires flexibility to work night shifts and weekends in a 24/7 casino environment, and candidates must be 18 or older with the legal right to work in the UK.
Experience Required
Minimum 2 year(s)
Sous Chef at ClubCorp
Overland Park, Kansas, United States - Full Time
Skills Needed
Food Preparation, Presentation, Kitchen Cleanliness, Menu Development, Staff Supervision, Hiring, Training, Scheduling, Cost Control, Inventory Management, Health Regulations Compliance, Safety Regulations Compliance, Teamwork, Communication, Service Recovery, Expediting
Specialization
Candidates must have a minimum of two years of experience as a Sous Chef or in a similar culinary role, along with a high school diploma or equivalent. A valid Health and Sanitation certification, such as ServeSafe, is required, alongside strong communication skills.
Experience Required
Minimum 2 year(s)
Sous Chef at Portico BaxterStorey
London, England, United Kingdom - Full Time
Skills Needed
Culinary Training, Health And Safety, Food Safety Knowledge, Allergen Knowledge, Management Skills, Attention To Detail
Specialization
Candidates should have formal culinary training and at least 2 years of experience in a similar role. A good foundation in health and safety, food safety knowledge, and strong management skills are also required.
Experience Required
Minimum 2 year(s)
Head Chef at Eataly North America
West Palm Beach, Florida, United States - Full Time
Skills Needed
Chef Experience, Management Experience, Italian Cuisine, Communication Skills, Leadership Skills, Motivational Skills, Team Building Skills, Problem Solving Skills, Organizational Skills, Analytical Skills, Business Management Skills, Kitchen Equipment Knowledge, Safety Regulations Knowledge, Sanitation Regulations Knowledge, Microsoft Excel Proficiency, Microsoft Powerpoint Proficiency, Microsoft Word Proficiency
Specialization
Candidates should have 7+ years of chef experience, including 5+ years in management, and an in-depth understanding of Italian cuisine. Exceptional communication, leadership, and organizational skills are essential, along with advanced proficiency in Microsoft Office applications.
Experience Required
Minimum 10 year(s)
Sous Chef at Life Enriching Communities
Westlake, Ohio, United States - Full Time
Skills Needed
Culinary Professional, Leadership, Food Quality, Safety, Team Player, Creativity, Precision, Staff Supervision, Recipe Following, Kitchen Operations, Hiring, Training, Scheduling, Sanitation, Haccp, Cost Controls
Specialization
Candidates must possess proven experience in a production kitchen setting that includes supervisory duties, along with strong knowledge of food safety, sanitation standards, and HACCP protocols. Essential requirements include excellent communication and managerial skills, the ability to organize and multitask efficiently, and passing pre-employment background and drug screenings.
Experience Required
Minimum 2 year(s)
Head Chef at CEDAR CREEK COUNTRY CLUB LLC
Onalaska, Wisconsin, United States - Full Time
Skills Needed
Culinary Leadership, Food Quality, Recipe Standardization, Food Preparation, Operational Management, Purchasing, Inventory Control, Cost Control, Budgeting, Staff Management, Training, Scheduling, Food Safety, Sanitation, Team Development, Financial Analysis
Specialization
Candidates must possess proven experience in a senior culinary leadership role, such as Executive Chef or Sous Chef, along with strong knowledge of culinary techniques and food safety standards. Essential qualifications include experience with budgeting, cost control, inventory management, and demonstrated leadership and team development skills.
Experience Required
Minimum 5 year(s)
Sous Chef at Sand Point Country Club Inc
Seattle, Washington, United States - Full Time
Skills Needed
Food Quality Assurance, Team Leadership, Proactive Motivation, Thoughtful Communication, Sanitation Procedures, Inventory Management, Food Cost Control, Banquets And Events Production, Administrative Tasks, Fiscal Management, Operational Problem Solving, Interpersonal Relations, Delegation, Time Management, Culinary Trends Knowledge, Plating Standards
Specialization
Candidates must possess a minimum of 3 years of experience in the culinary arts, including at least 1 year in a supervisory capacity, and 1 year of experience within a private club setting. Essential requirements include a proven ability to foster a team environment and thorough knowledge of applicable safety and sanitation procedures.
Experience Required
Minimum 2 year(s)
Team Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, South Maalhosmadulu, Maldives - Full Time
Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Budget Management, Sanitation Standards, Menu Development, Food Presentation, Inventory Management, Team Management, Guest Relations, Employee Development, Problem Solving, Safety Standards, Purchasing, Waste Control
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include preparing food, developing menus, supervising kitchen staff, managing budgets, and ensuring exceptional customer service.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Seoul, , South Korea - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Menu Specials Communication, Stock Monitoring, Kitchen Logs Maintenance, Food Safety Program Adherence, Quality Assurance, Staff Training, Scheduling, Employee Evaluation, Coaching, Safety Procedures Adherence, Guest Service, Teamwork
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have 4 to 6 years of related work experience, including at least 2 years in a supervisory capacity. The role requires physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside professional conduct and strong communication skills.
Experience Required
Minimum 5 year(s)
Head Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Surabaya, East Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budget Management, Inventory Control, Customer Service, Team Leadership, Staff Training, Quality Control, Waste Management, Financial Reporting, Recipe Creation, Conflict Resolution
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts/Hospitality with 2 years of experience. Strong leadership, financial management, and food preparation skills are required.
Experience Required
Minimum 2 year(s)
Sous Chef at Frasers Group
Bassetlaw, England, United Kingdom - Full Time
Skills Needed
Food Quality, Dish Specifications, Team Leadership, Coaching, Food Safety, Health & Safety, Cost Management, Budgetary Constraints, Performance Review, Guest Relations, Purchasing, Organization, Motivation, Communication, Problem Solving, Culinary Arts
Specialization
Candidates must be experienced chefs, ideally holding an NVQ Level 2 in professional cookery, and possess a strong passion for cooking and team leadership capabilities. Essential attributes include being highly organized, self-motivated, energetic, and able to remain calm and focused under pressure, with previous responsibility for purchasing being required.
Experience Required
Minimum 2 year(s)
Sous Chef at Bazaar Holdings Hotel Development LLC
Palo Alto, California, United States - Full Time
Skills Needed
Culinary Leadership, Line Management, Food Safety Compliance, Haccp, Inventory Management, Cogs Control, Staff Training, Menu Execution, Kitchen Sanitation, Scheduling, Equipment Maintenance, Knife Skills, Expo Discipline, Recipe Standardization, Team Coaching, Pos Systems
Specialization
Candidates must have 3–5 years of professional kitchen experience, including 1–2 years in a leadership role within upscale or fine dining. Proficiency in HACCP, food safety, and kitchen management tools is required, along with the ability to work flexible schedules including nights and weekends.
Experience Required
Minimum 2 year(s)