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Chef De Partie Jobs overseas

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Sous Chef at American Cruise Lines
Holland, Michigan, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Team Collaboration, Hygiene Standards, Staff Supervision, Communication, Interpersonal Skills, Teaching, Training
Specialization
Candidates must have a minimum of 3 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification is strongly preferred, and applicants must be able to pass a drug test and background check.
Experience Required
Minimum 2 year(s)
Sous Chef at American Cruise Lines
Grand Rivers, Kentucky, United States - Full Time
Skills Needed
Culinary Arts, Menu Development, Food Safety, Leadership, Time Management, Problem Solving, Team Collaboration, Communication, Interpersonal Skills, Kitchen Management, Food Preparation, Staff Training
Specialization
Candidates must have at least 3 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification is strongly preferred, and applicants must be able to pass a drug test and background check.
Experience Required
Minimum 2 year(s)
Sous Chef at American Cruise Lines
Florence, Alabama, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Team Collaboration, Communication, Interpersonal Skills, Teaching, Training, Food Preparation, Quality Control, Inventory Management
Specialization
Candidates must have a minimum of 3 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification is strongly preferred, and the role requires the ability to live and work on a vessel for extended periods.
Experience Required
Minimum 2 year(s)
Sous Chef at American Cruise Lines
Bar Harbor, Maine, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Teamwork, Communication, Interpersonal Skills, Staff Training, Kitchen Management, Food Preparation, Hygiene Standards
Specialization
Candidates must have a minimum of 3 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification is strongly preferred, and applicants must be able to pass a drug test and criminal background check.
Experience Required
Minimum 2 year(s)
Sous Chef at American Cruise Lines
Norfolk, Virginia, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Team Management, Communication, Interpersonal Skills, Kitchen Operations, Food Preparation, Staff Training
Specialization
Candidates must have at least 3 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification is strongly preferred, and applicants must be able to pass a drug test and background check.
Experience Required
Minimum 2 year(s)
Sous Chef at American Cruise Lines
Brunswick, Georgia, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Team Collaboration, Hygiene Standards, Communication, Interpersonal Skills, Teaching, Training
Specialization
Candidates must have at least 3 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification is strongly preferred, and applicants must be able to pass a drug test and background check.
Experience Required
Minimum 2 year(s)
Sous Chef at American Cruise Lines
Maysville, Kentucky, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Kitchen Management, Leadership, Time Management, Problem Solving, Communication, Interpersonal Skills, Teaching, Training, Food Preparation, Quality Control, Inventory Management
Specialization
Candidates must have at least 3 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification is strongly preferred, and the ability to work in a maritime environment with constant motion is essential.
Experience Required
Minimum 2 year(s)
Sous Chef at American Cruise Lines
Chattanooga, Tennessee, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Team Management, Hygiene Standards, Communication, Interpersonal Skills, Teaching, Training
Specialization
Candidates must have at least 3 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification is strongly preferred, and the ability to live and work on a vessel for extended periods is mandatory.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Cape Town, Western Cape, South Africa - Full Time
Skills Needed
Culinary Leadership, Menu Engineering, Food Cost Management, Kitchen Brigade Management, Haccp Compliance, Staff Training, Strategic Pricing, Waste Reduction, Operational Discipline, Event Planning, Supplier Management, Luxury Hospitality, Creative Menu Design, Team Development, Quality Control, High Volume Kitchen Operations
Specialization
Candidates must have senior culinary leadership experience in high-volume, luxury, or lifestyle hospitality environments. Strong commercial awareness regarding margins and food costs, along with the ability to lead diverse teams in high-pressure settings, is required.
Experience Required
Minimum 5 year(s)
Line Chef at Greene King
London, England, United Kingdom - Full Time
Skills Needed
Kitchen Hygiene, Food Safety, Stock Management, Team Communication, Fast Paced Environment, Culinary Support
Specialization
Candidates should possess a positive, can-do attitude and the ability to thrive in a fast-paced kitchen environment. A willingness to learn and expand culinary skills is essential for this role.
Head Chef at BaxterStorey Ireland Ltd
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Team Leadership, Mentoring, Training, Budgeting, Commercial Performance, Health And Safety, Sustainability, Strategic Thinking, Critical Reasoning, Delegation, Influencing Skills, Organizational Skills, Communication, Problem Solving, Food Innovation
Specialization
Requires proven experience as a Head Chef with strong leadership, financial, and analytical skills. Must be passionate about food and capable of thriving in a fast-paced, creative environment.
Experience Required
Minimum 5 year(s)
Sous Chef at San Diego Mission Bay Resort
San Diego, California, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Cost Management, Inventory Control, Staff Training, Food Safety, Sanitation Compliance, Union Environment Experience, Portion Control, Kitchen Operations, Fine Dining, Luxury Hotel Operations
Specialization
Seeking a passionate culinary professional with experience in luxury hotels or fine dining and a proven track record in union environments. Candidates should possess strong leadership skills and expertise in menu development and cost management.
Experience Required
Minimum 5 year(s)
Demi Chef at Minor International
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Plating, Menu Planning, Recipe Development, Haccp Compliance, Kitchen Hygiene, Workplace Health And Safety, Teamwork, Communication, Mentoring, Commercial Cookery
Specialization
Candidates must have previous experience in a similar kitchen role and hold a relevant qualification such as a Certificate III in Commercial Cookery. A strong understanding of food safety standards and the ability to work a rotating roster including weekends and holidays is required.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
City Of Karratha, Western Australia, Australia - Full Time
Skills Needed
Culinary Leadership, Menu Design, Food Cost Management, Stock Control, Supplier Relationships, Team Development, Food Safety Compliance, Whs Compliance, Kitchen Operations, Budgeting, Rostering, à La Carte Service, Buffet Service, Function Catering, Strategic Planning
Specialization
Candidates should have proven experience as a Head Chef or Senior Sous Chef with strong financial and operational management skills. The role requires the ability to work independently in a regional setting and a solid understanding of food safety and kitchen compliance.
Experience Required
Minimum 5 year(s)
Head Chef at Accor
Devonport, Tasmania, Australia - Full Time
Skills Needed
Culinary Leadership, Menu Engineering, Cost Control, Budget Management, Team Mentoring, Food Safety Compliance, Whs Standards, Asian Cuisine, Kitchen Operations, Staff Rostering, Performance Management, Guest Relations
Specialization
Requires a minimum of 3 years of experience as a Head Chef or Senior Sous Chef, preferably within a hotel setting. Candidates must possess strong financial acumen, leadership skills, and full working rights in Australia.
Experience Required
Minimum 2 year(s)
Sous Chef at Feeding Tampa Bay
Tampa, Florida, United States - Full Time
Skills Needed
High Volume Production, Culinary Leadership, Food Safety Management, Recipe Scaling, Volunteer Coordination, Inventory Control, Catering & Banquets, Shift Management, Haccp Compliance, Time Management, Interpersonal Communication, Budget Tracking
Specialization
Requires a minimum of 3 years of professional kitchen experience with supervisory skills and a valid ServSafe Manager Certification. Must be able to lift 50 lbs and work a flexible schedule including early mornings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Head Chef at Mint People
Manchester, England, United Kingdom - Full Time
Skills Needed
Kitchen Operations Management, Menu Development, Financial Management, Gp Management, Stock Control, Labour Cost Management, Team Leadership, Recruitment, Staff Training, Food Safety Compliance, Health & Safety Legislation, Fresh Food Operations, High Volume Catering, Seasonal Menu Planning, Guest Satisfaction
Specialization
Requires previous experience as a Head Chef or Senior Sous Chef with a strong background in fresh food and high-volume premium dining. Candidates must possess strong commercial awareness and a passion for developing positive kitchen cultures.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, Labor Management System, Performance Appraisal, 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 and beverage policies.
Experience Required
Minimum 2 year(s)
Demi Chef at Hamilton Island Enterprises Limited
Whitsundays, Queensland, Australia - Full Time
Skills Needed
Commercial Cookery, Seafood Preparation, Grill Station, Cold Larder, Food Safety, Food Hygiene, Zero Waste Cooking, Menu Preparation, Team Collaboration, Culinary Operations
Specialization
Candidates must hold a Certificate III in Commercial Cookery and possess 1–2 years of experience in a commercial kitchen. A strong work ethic, passion for sustainable seafood, and the ability to work varied shifts are essential.
Head Chef at BaxterStorey Ireland Ltd
Bolton, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Team Management, Budgeting, Financial Analysis, Coaching, Delegation, Stakeholder Management, Strategic Thinking, Critical Reasoning, Organization, Communication, Health And Safety, Sustainability, Kpi Management, Innovation, Mentoring
Specialization
Proven experience as a Head Chef with a strong track record in managing, training, and supporting teams. Must be financially astute with the ability to maintain budgets and thrive in a fast-paced, creative environment.
Experience Required
Minimum 5 year(s)
Sous Chef at American Cruise Lines
Holland, Michigan, United States -
Full Time

Start Date

Immediate

Expiry Date

09 Jul, 26

Salary

0.0

Posted On

10 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary arts, Menu planning, Food safety, Leadership, Time management, Problem solving, Team collaboration, Hygiene standards, Staff supervision, Communication, Interpersonal skills, Teaching, Training

Industry

Leisure;Travel & Tourism

Description
Sous Chef   American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Sous Chefs to join our team for the 2026 season. Our modern riverboats and iconic paddlewheelers carry no more than 200 guests, providing a uniquely intimate small-ship experience along America’s rivers. With newly constructed vessels continually joining our expanding fleet, this is an excellent opportunity to contribute to exceptional culinary experiences nationwide.   Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner in the main restaurant, and have primary responsibility for the quality of café food and hors d’oeuvres served. Ensuring consistency in culinary excellence across the vessel your primary responsibility. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests is flawless.   At American Cruise Lines, we are driven by our values—Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America’s Story on the Finest American Ships.   Responsibilities: * Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. * Work directly overseeing the culinary team to produce delicious and presentable café, buffet, and hors d’oeuvres food, maintaining high guest scores in these areas. * Ensure the same level of world class culinary skill and presentation served in the main restaurant is consistent with all food served throughout the ship. * Organize the work in the kitchen so that kitchen processes run efficiently. * Produce high quality dishes that follow the established menu choices. * Adhere to all guest dietary requests. * Maintain order and discipline in the kitchen during work hours. * Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. * Ensure that all meals are prepared as quickly and deliciously as possible. * Enforce food and safety standards. Qualifications: * Minimum 3 years of culinary experience in full-service resort, hotel, or cruise ship. * ServSafe Manager Certification strongly preferred. * Familiar with food safety standards. * Must possess problem solving skills, self-motivation, and organization. * An effective leader who can effectively control time management. * Excellent oral communication and interpersonal skills. * Must be able to pass a pre-employment drug test. * Complete criminal background check. * Training and Teaching experience. * Transportation Worker Identification Credential (TWIC). * Ability to perform the essential functions of the job with or without accommodation. Work Schedule: * 7 days per week while onboard the ship. * 6 to 8 weeks onboard followed by 1 to 2 weeks off. * This is a full-time, exempt position. Essential Functions:  * Ships experience forces from wind, waves, and currents, prompting them to exhibit six distinct motions known as ship motions. The six motions are surge, sway, heave, roll, pitch, and yaw. This position requires the ability to live and satisfactorily perform job duties in an environment that is subject to constant motion. * Ability to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Ability to speak, read, and understand basic cooking recipes and adhere to directions. * Ability to work around 12 hours per day.  * Ability to assist in the event of an on-board emergency by quickly climbing up a ladder, opening, and passing through a 20” diameter hatch. * Ability to stand for your entire shift. * Ability to frequently lift up to 20 lbs. and occasionally lift up to 50 lbs. * Ability to frequently bend, squat and reach.   * Ability to live and work on board a vessel for extended periods of time. * Ability to use stairs frequently. Compensation and Benefits:  * Competitive daily rate. * Health, dental, vision, and 401(k) with match. * Covered Expenses: American Cruise Lines provides travel, room and board, uniforms, and training. Applicant Acknowledgment By proceeding to apply for the above position, I acknowledge that I have read and understand the description of the job position for which I am applying, I agree that it accurately reflects the essential functions of the position, and I represent that I can complete the essential functions of the position.   Equal Opportunity Employer American Cruise Lines is committed to providing equal employment opportunities for all employees and applicants. ‎American Cruise Lines bases all employment decisions on business needs, job requirements, and individual ‎qualifications without regard to protected characteristics, including, but not limited to, race, color, religion, sex (including pregnancy), national origin and citizenship, age (40 and over), disability (including perceived disability), generic information, military service, or any other protected characteristic under applicable federal, state, or local law. ‎This policy applies to all aspects of employment and employment decisions, including, but not limited to, ‎hiring, selection, job assignment, training, compensation, promotion, discipline, termination, and access ‎to benefits.‎   *Job sites across the nation. **This job description is not intended to be a comprehensive list of the duties and responsibilities of the position and such duties and responsibilities may change without notice.
Responsibilities
The Sous Chef works with the Executive Chef to produce diversified menus and oversees the culinary team to ensure high-quality food presentation across the ship. They are responsible for maintaining kitchen efficiency, food safety standards, and consistency in culinary excellence for all guest meals.
Sous Chef at American Cruise Lines
Holland, Michigan, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Team Collaboration, Hygiene Standards, Staff Supervision, Communication, Interpersonal Skills, Teaching, Training
Specialization
Candidates must have a minimum of 3 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification is strongly preferred, and applicants must be able to pass a drug test and background check.
Experience Required
Minimum 2 year(s)
Sous Chef at American Cruise Lines
Grand Rivers, Kentucky, United States - Full Time
Skills Needed
Culinary Arts, Menu Development, Food Safety, Leadership, Time Management, Problem Solving, Team Collaboration, Communication, Interpersonal Skills, Kitchen Management, Food Preparation, Staff Training
Specialization
Candidates must have at least 3 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification is strongly preferred, and applicants must be able to pass a drug test and background check.
Experience Required
Minimum 2 year(s)
Sous Chef at American Cruise Lines
Florence, Alabama, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Team Collaboration, Communication, Interpersonal Skills, Teaching, Training, Food Preparation, Quality Control, Inventory Management
Specialization
Candidates must have a minimum of 3 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification is strongly preferred, and the role requires the ability to live and work on a vessel for extended periods.
Experience Required
Minimum 2 year(s)
Sous Chef at American Cruise Lines
Bar Harbor, Maine, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Teamwork, Communication, Interpersonal Skills, Staff Training, Kitchen Management, Food Preparation, Hygiene Standards
Specialization
Candidates must have a minimum of 3 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification is strongly preferred, and applicants must be able to pass a drug test and criminal background check.
Experience Required
Minimum 2 year(s)
Sous Chef at American Cruise Lines
Norfolk, Virginia, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Team Management, Communication, Interpersonal Skills, Kitchen Operations, Food Preparation, Staff Training
Specialization
Candidates must have at least 3 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification is strongly preferred, and applicants must be able to pass a drug test and background check.
Experience Required
Minimum 2 year(s)
Sous Chef at American Cruise Lines
Brunswick, Georgia, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Team Collaboration, Hygiene Standards, Communication, Interpersonal Skills, Teaching, Training
Specialization
Candidates must have at least 3 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification is strongly preferred, and applicants must be able to pass a drug test and background check.
Experience Required
Minimum 2 year(s)
Sous Chef at American Cruise Lines
Maysville, Kentucky, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Kitchen Management, Leadership, Time Management, Problem Solving, Communication, Interpersonal Skills, Teaching, Training, Food Preparation, Quality Control, Inventory Management
Specialization
Candidates must have at least 3 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification is strongly preferred, and the ability to work in a maritime environment with constant motion is essential.
Experience Required
Minimum 2 year(s)
Sous Chef at American Cruise Lines
Chattanooga, Tennessee, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Team Management, Hygiene Standards, Communication, Interpersonal Skills, Teaching, Training
Specialization
Candidates must have at least 3 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification is strongly preferred, and the ability to live and work on a vessel for extended periods is mandatory.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Cape Town, Western Cape, South Africa - Full Time
Skills Needed
Culinary Leadership, Menu Engineering, Food Cost Management, Kitchen Brigade Management, Haccp Compliance, Staff Training, Strategic Pricing, Waste Reduction, Operational Discipline, Event Planning, Supplier Management, Luxury Hospitality, Creative Menu Design, Team Development, Quality Control, High Volume Kitchen Operations
Specialization
Candidates must have senior culinary leadership experience in high-volume, luxury, or lifestyle hospitality environments. Strong commercial awareness regarding margins and food costs, along with the ability to lead diverse teams in high-pressure settings, is required.
Experience Required
Minimum 5 year(s)
Line Chef at Greene King
London, England, United Kingdom - Full Time
Skills Needed
Kitchen Hygiene, Food Safety, Stock Management, Team Communication, Fast Paced Environment, Culinary Support
Specialization
Candidates should possess a positive, can-do attitude and the ability to thrive in a fast-paced kitchen environment. A willingness to learn and expand culinary skills is essential for this role.
Head Chef at BaxterStorey Ireland Ltd
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Team Leadership, Mentoring, Training, Budgeting, Commercial Performance, Health And Safety, Sustainability, Strategic Thinking, Critical Reasoning, Delegation, Influencing Skills, Organizational Skills, Communication, Problem Solving, Food Innovation
Specialization
Requires proven experience as a Head Chef with strong leadership, financial, and analytical skills. Must be passionate about food and capable of thriving in a fast-paced, creative environment.
Experience Required
Minimum 5 year(s)
Sous Chef at San Diego Mission Bay Resort
San Diego, California, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Cost Management, Inventory Control, Staff Training, Food Safety, Sanitation Compliance, Union Environment Experience, Portion Control, Kitchen Operations, Fine Dining, Luxury Hotel Operations
Specialization
Seeking a passionate culinary professional with experience in luxury hotels or fine dining and a proven track record in union environments. Candidates should possess strong leadership skills and expertise in menu development and cost management.
Experience Required
Minimum 5 year(s)
Demi Chef at Minor International
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Plating, Menu Planning, Recipe Development, Haccp Compliance, Kitchen Hygiene, Workplace Health And Safety, Teamwork, Communication, Mentoring, Commercial Cookery
Specialization
Candidates must have previous experience in a similar kitchen role and hold a relevant qualification such as a Certificate III in Commercial Cookery. A strong understanding of food safety standards and the ability to work a rotating roster including weekends and holidays is required.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
City Of Karratha, Western Australia, Australia - Full Time
Skills Needed
Culinary Leadership, Menu Design, Food Cost Management, Stock Control, Supplier Relationships, Team Development, Food Safety Compliance, Whs Compliance, Kitchen Operations, Budgeting, Rostering, à La Carte Service, Buffet Service, Function Catering, Strategic Planning
Specialization
Candidates should have proven experience as a Head Chef or Senior Sous Chef with strong financial and operational management skills. The role requires the ability to work independently in a regional setting and a solid understanding of food safety and kitchen compliance.
Experience Required
Minimum 5 year(s)
Head Chef at Accor
Devonport, Tasmania, Australia - Full Time
Skills Needed
Culinary Leadership, Menu Engineering, Cost Control, Budget Management, Team Mentoring, Food Safety Compliance, Whs Standards, Asian Cuisine, Kitchen Operations, Staff Rostering, Performance Management, Guest Relations
Specialization
Requires a minimum of 3 years of experience as a Head Chef or Senior Sous Chef, preferably within a hotel setting. Candidates must possess strong financial acumen, leadership skills, and full working rights in Australia.
Experience Required
Minimum 2 year(s)
Sous Chef at Feeding Tampa Bay
Tampa, Florida, United States - Full Time
Skills Needed
High Volume Production, Culinary Leadership, Food Safety Management, Recipe Scaling, Volunteer Coordination, Inventory Control, Catering & Banquets, Shift Management, Haccp Compliance, Time Management, Interpersonal Communication, Budget Tracking
Specialization
Requires a minimum of 3 years of professional kitchen experience with supervisory skills and a valid ServSafe Manager Certification. Must be able to lift 50 lbs and work a flexible schedule including early mornings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Head Chef at Mint People
Manchester, England, United Kingdom - Full Time
Skills Needed
Kitchen Operations Management, Menu Development, Financial Management, Gp Management, Stock Control, Labour Cost Management, Team Leadership, Recruitment, Staff Training, Food Safety Compliance, Health & Safety Legislation, Fresh Food Operations, High Volume Catering, Seasonal Menu Planning, Guest Satisfaction
Specialization
Requires previous experience as a Head Chef or Senior Sous Chef with a strong background in fresh food and high-volume premium dining. Candidates must possess strong commercial awareness and a passion for developing positive kitchen cultures.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, Labor Management System, Performance Appraisal, 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 and beverage policies.
Experience Required
Minimum 2 year(s)
Demi Chef at Hamilton Island Enterprises Limited
Whitsundays, Queensland, Australia - Full Time
Skills Needed
Commercial Cookery, Seafood Preparation, Grill Station, Cold Larder, Food Safety, Food Hygiene, Zero Waste Cooking, Menu Preparation, Team Collaboration, Culinary Operations
Specialization
Candidates must hold a Certificate III in Commercial Cookery and possess 1–2 years of experience in a commercial kitchen. A strong work ethic, passion for sustainable seafood, and the ability to work varied shifts are essential.
Head Chef at BaxterStorey Ireland Ltd
Bolton, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Team Management, Budgeting, Financial Analysis, Coaching, Delegation, Stakeholder Management, Strategic Thinking, Critical Reasoning, Organization, Communication, Health And Safety, Sustainability, Kpi Management, Innovation, Mentoring
Specialization
Proven experience as a Head Chef with a strong track record in managing, training, and supporting teams. Must be financially astute with the ability to maintain budgets and thrive in a fast-paced, creative environment.
Experience Required
Minimum 5 year(s)