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Chef De Partie Jobs overseas

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Sous Chef at Blossom Valley by Cogir
Concord Township, Pennsylvania, United States - Full Time
Skills Needed
Kitchen Management, Meal Preparation, Staff Supervision, Cost Control, Sanitation, Food Safety, Inventory Control, Menu Planning, Catering, Knife Handling, Large Batch Cooking, Dietary Restrictions, Staff Training, Recruitment, Budget Management
Specialization
Candidates must have at least three years of food preparation experience in a full-service kitchen and possess a Serve Safe Manager certification. A high school diploma is required, and previous supervisory experience in senior living or hospitality is highly preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Perth, Western Australia, Australia - Full Time
Skills Needed
Food Preparation, Menu Implementation, Food Quality Control, Haccp Compliance, Inventory Control, Purchasing Coordination, Team Development, Time Management, Communication, Interpersonal Skills, Adaptability, Leadership
Specialization
Candidates must possess trade qualifications in cookery and have previous experience within the hotel or hospitality industry, coupled with strong knowledge of food safety requirements. Essential soft skills include being service-oriented with attention to detail, self-motivated, energetic, adaptable, and possessing strong communication and time management abilities.
Experience Required
Minimum 2 year(s)
Chef/Cook at St John of God Health Care
Melbourne, Victoria, Australia - Full Time
Skills Needed
Commercial Cookery, Food Handling, Menu Development, Food Safety, Hygiene Maintenance, Customer Service, Teamwork, Basic Computer Skills, Purchasing, Meal Preparation, Infection Control
Specialization
Applicants must hold a Certificate in Commercial Cookery and a Food Handling Certificate. Experience in menu development and purchasing is required, along with basic computer skills.
Head Chef at The SpitJack
Cork, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen Ability, Culinary Experience, English Command
Specialization
Candidates must possess a strong culinary background, including knowledge of HACCP and hygiene standards, along with attention to detail. A minimum of three years of experience in a similar setting and full permission to work in the EU are required.
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.
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)
Sous Chef at Minor International
Adelaide, South Australia, Australia - Full Time
Skills Needed
Leadership, Kitchen Operations Management, Food Quality Control, Wastage Control, Cogs Control, Menu Creation, Cost Analysis, Inventory Management, Staff Management, Recruitment, Training, Rostering, Food Safety Compliance, Stakeholder Management, Culinary Arts, Interpersonal Skills
Specialization
Candidates must possess a relevant Certificate III in Commercial Cookery and a minimum of two years of experience as a Sous Chef, demonstrating exceptional leadership skills to motivate a diverse team. Flexibility to work various shifts, including weekends and public holidays, along with excellent communication skills, is essential for success in this dynamic environment.
Experience Required
Minimum 2 year(s)
Demi Chef at Minor International
Wellington, Wellington, New Zealand - Full Time
Skills Needed
Cooking Techniques, Food Preparation, Presentation Standards, Haccp, Oh&S, Kitchen Hygiene, Teamwork, Communication Skills, Positive Attitude, Passion For Cooking
Specialization
Candidates should have previous experience as a Demi Chef or in a similar role, along with knowledge of cooking techniques and food safety standards. Strong teamwork and communication skills, as well as a positive attitude and flexibility for various shifts, are essential.
Experience Required
Minimum 2 year(s)
Demi Chef at Hamilton Island Enterprises Limited
Whitsundays, Queensland, Australia - Full Time
Skills Needed
Seafood Preparation, Food Quality, Sustainability, Food Hygiene, Safety Protocols, Grill Operation, Cold Larder, Fish Prep, Team Collaboration, Detail Oriented, Fast Paced Environment, Zero Waste Cooking, Shift Work
Specialization
Candidates must possess a Certificate III in Commercial Cookery and have 1–2 years of experience in a commercial kitchen, demonstrating a strong passion for seafood and sustainable cooking methods. Essential requirements also include a strong work ethic, willingness to learn, ability to work varied shifts, and valid working rights in Australia.
Head Chef at Accor
Mackay, Queensland, Australia - Full Time
Skills Needed
Kitchen Management, Food Preparation, Menu Development, Recipe Adherence, Team Communication, Guest Feedback Handling, Working Under Pressure, Teamwork, Commercial Cookery
Specialization
Candidates should be ready for their first Head Chef role, demonstrating the ability to work well under pressure in a fast-paced setting and function cohesively as part of a team. A Certificate IV in Commercial Cookery is required for this position.
Experience Required
Minimum 2 year(s)
Head Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Leadership, Mentoring, Team Management, Food Quality, Menu Development, Cost Control, Inventory Management, Haccp Compliance, Whs Compliance, Rostering, Staff Development, Commercial Cookery, Modern Cuisine Trends
Specialization
Candidates must have proven experience as a Head Chef or in a senior kitchen leadership role, preferably in a hotel or high-volume setting, and hold a Certificate III or IV in Commercial Cookery or equivalent. Essential skills include strong culinary knowledge, excellent team management abilities, financial awareness for cost control, and the capacity to work effectively under pressure.
Experience Required
Minimum 5 year(s)
Sous Chef at Four Seasons Hotels Limited - Turkey
Halswell-Hornby-Riccarton Community, Canterbury, New Zealand - Full Time
Skills Needed
Culinary Leadership, Menu Development, Team Leadership, Operational Management, Financial Management, Guest Experience, Collaboration, Creativity, Attention To Detail, Food Safety, Cost Control, Training, Mentoring, High Pressure Performance, Caribbean Cuisine Knowledge, Luxury Hospitality
Specialization
Candidates should have a minimum of 5 years of progressive culinary leadership experience in luxury settings, with a strong understanding of food safety and kitchen management. Leadership presence and the ability to inspire and retain culinary talent are essential.
Experience Required
Minimum 5 year(s)
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Garnishing, Food Safety, Temperature Regulation, Communication, Teamwork, Employee Coaching, Safety Procedures, Professional Appearance, Guest Service
Specialization
Candidates should ideally possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no prior supervisory experience is necessary. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Malé Atoll, Maldives - Full Time
Skills Needed
Culinary Talents, Staff Leadership, Food Management, Budget Management, Quality Control, Sanitation Standards, Food Preparation, Menu Development, Purchasing, Team Building, Customer Service, Performance Management, Coaching, Mentoring, Problem Solving, Equipment Maintenance
Specialization
Candidates must possess 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 managing shift operations, assisting the Executive Chef, preparing diverse foods, developing new applications, and maintaining purchasing and storage standards.
Experience Required
Minimum 2 year(s)
Sous Chef at Aramark
Guildford, England, United Kingdom - Full Time
Skills Needed
Culinary Skills, Team Leadership, Food Preparation, Stock Control, Hygiene Standards, Mentoring, Recipe Adherence, Allergen Management, Time Management, Organizational Skills, Calm Under Pressure, Food Hygiene Certification, Security Vetting, Dbs Checks, Waste Reduction, Task Allocation
Specialization
Candidates must have UK residency for the past 3 years and the legal right to work, along with relevant culinary qualifications and at least 2 years of experience. A minimum Level 2 Food Hygiene Certificate is also required.
Experience Required
Minimum 2 year(s)
Demi Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Plating, Food Safety, Hygiene Compliance, Whs Compliance, Teamwork, Communication, Menu Planning, Recipe Development, Kitchen Efficiency, Flexibility
Specialization
Candidates must possess previous experience as a Demi Chef or in a similar kitchen role, ideally holding relevant Australian cookery qualifications such as Certificate III in Commercial Cookery. Essential requirements include knowledge of cooking techniques, food safety standards (HACCP, OH&S), strong teamwork skills, and flexibility to work rotating shifts, including weekends and public holidays.
Experience Required
Minimum 2 year(s)
Head Chef at BaxterStorey
Cheltenham, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Menu Creation, Food Quality, Safety Compliance, Budget Control, Stock Management, Supplier Relationships, Communication, Organizational Skills, Financial Management, Food Trends, Sustainability, Allergen Control
Specialization
Candidates should have experience as a Sous Chef or Head Chef in a contract catering environment, preferably in independent education. Strong leadership skills and a passion for quality ingredients are essential.
Experience Required
Minimum 5 year(s)
Prep Chef at INGOS TASTY FOOD LLC
Phoenix, Arizona, United States - Full Time
Skills Needed
Food Preparation, Recipe Adherence, Sanitation, Safety Standards, Cooking, Teamwork, High Volume Service, Food Handling
Specialization
Candidates must have proven cooking experience as a line chef, restaurant cook, or lead prep cook. A current Food Handler's or ServSafe card is required, along with the ability to comply with all safety and sanitation regulations.
Sous Chef at Southern Food Service Management Consulting Service Inc
, Virginia, United States - Full Time
Skills Needed
Culinary Supervision, Food Production, Haccp Compliance, Staff Training, Inventory Management, Food Safety, Quality Control, Batch Cooking, Menu Execution, Kitchen Operations, Sanitation, Large Volume Cooking, Team Leadership, Equipment Maintenance, Performance Evaluation
Specialization
Candidates must have three to five years of high-volume culinary experience, including at least one year in a supervisory role. A ServSafe Food Protection Manager Certification and practical knowledge of military food service regulations are required.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Maintenance, Food Safety, Sanitation, Equipment Operation, Teamwork, Communication, Portion Control, Recipe Adherence, Quality Control
Specialization
Candidates must be able to perform physical tasks such as standing for long periods and lifting up to 25 pounds. Strong communication skills and the ability to work collaboratively within a team are essential for this role.
Sous Chef at Blossom Valley by Cogir
Concord Township, Pennsylvania, United States -
Full Time

Start Date

Immediate

Expiry Date

14 Jul, 26

Salary

0.0

Posted On

16 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen management, Meal preparation, Staff supervision, Cost control, Sanitation, Food safety, Inventory control, Menu planning, Catering, Knife handling, Large-batch cooking, Dietary restrictions, Staff training, Recruitment, Budget management

Industry

Nursing Homes and Residential Care Facilities

Description
Description THE COMPANY Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members. At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career! WHAT WE OFFER Competitive wages, training, and growth opportunities. Early access to paycheck (pay on demand). Health, Dental, Vision, and Life Insurance. Paid Vacation, Holidays, and Sick Leave. 401K with company match. Free meals at work. Employee Assistance Program. Generous Employee Referral Program and more. POSITION SUMMARY Our Sous Chef, in collaboration with the Director of Culinary Experience, is responsible for all daily operations and staffing for the community's restaurant. This includes supervising all kitchen staff, meal preparation, purchasing, cost control, sanitation, safety, and staff training. As Sous Chef, you will have the opportunity to connect with and positively impact the lives of our residents daily. We create everything from traditional comfort food to unique and exciting culinary options from around the globe, and a seasonal menu that changes quarterly using fresh local ingredients. We focus on cooking and baking almost everything from scratch. The ideal candidate is a skilled and passionate culinary professional with a strong commitment to providing exceptional service to seniors. KEY RESPONSIBILITIES Work closely with the Director of Culinary Experience (Executive Chef) to run the department efficiently and effectively within budget. Ensure resident satisfaction through a top-notch dining experience. Direct and manage all back- and front-of-the-house staff. Maintain all departmental documentation according to state and federal regulations. Assist in the planning and execution of all menus and meal preparation, department and family events, and catering functions. Maintain inventory control of food, alcohol, supplies, and equipment, and purchase as necessary. Assist in the recruitment efforts for the department, including interviewing, hiring, and training staff. Cover shifts resulting from call-offs. Prepare and cook meals following established menus, recipes, dietary, and sanitary guidelines. Ensure proper handling and storage of cleaning supplies and chemicals. Maintain a professional appearance. Aid in all kitchen operations as needed. Requirements CANDIDATE QUALIFICATIONS Education and certificates: High School Diploma or equivalent. Culinary education is preferred, or an equivalent combination of experience and education is required. Serve Safe Manager (Food Handler Certificate) with an understanding of kitchen sanitation and food codes. Experience, Competencies, and Skills: At least three (3) years of food preparation experience in full-service kitchen surroundings, including following recipes and cooking dishes from scratch. At least one (1) year of supervisory experience is preferred. Knowledge of kitchen equipment and knife handling skills. Knowledge of dietary restrictions and meal modifications for seniors is a plus. Proficiency in preparing a variety of meals, including large-batch cooking. Creative culinary and prep skills are a plus. Previous experience in senior living, healthcare, or hospitality settings is highly desirable. Availability to work flexible shifts, including weekends and holidays.
Responsibilities
The Sous Chef collaborates with the Director of Culinary Experience to manage daily kitchen operations, including staff supervision, meal preparation, and inventory control. They are responsible for ensuring high-quality dining experiences for residents while maintaining compliance with safety and sanitation regulations.
Sous Chef at Blossom Valley by Cogir
Concord Township, Pennsylvania, United States - Full Time
Skills Needed
Kitchen Management, Meal Preparation, Staff Supervision, Cost Control, Sanitation, Food Safety, Inventory Control, Menu Planning, Catering, Knife Handling, Large Batch Cooking, Dietary Restrictions, Staff Training, Recruitment, Budget Management
Specialization
Candidates must have at least three years of food preparation experience in a full-service kitchen and possess a Serve Safe Manager certification. A high school diploma is required, and previous supervisory experience in senior living or hospitality is highly preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Perth, Western Australia, Australia - Full Time
Skills Needed
Food Preparation, Menu Implementation, Food Quality Control, Haccp Compliance, Inventory Control, Purchasing Coordination, Team Development, Time Management, Communication, Interpersonal Skills, Adaptability, Leadership
Specialization
Candidates must possess trade qualifications in cookery and have previous experience within the hotel or hospitality industry, coupled with strong knowledge of food safety requirements. Essential soft skills include being service-oriented with attention to detail, self-motivated, energetic, adaptable, and possessing strong communication and time management abilities.
Experience Required
Minimum 2 year(s)
Chef/Cook at St John of God Health Care
Melbourne, Victoria, Australia - Full Time
Skills Needed
Commercial Cookery, Food Handling, Menu Development, Food Safety, Hygiene Maintenance, Customer Service, Teamwork, Basic Computer Skills, Purchasing, Meal Preparation, Infection Control
Specialization
Applicants must hold a Certificate in Commercial Cookery and a Food Handling Certificate. Experience in menu development and purchasing is required, along with basic computer skills.
Head Chef at The SpitJack
Cork, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen Ability, Culinary Experience, English Command
Specialization
Candidates must possess a strong culinary background, including knowledge of HACCP and hygiene standards, along with attention to detail. A minimum of three years of experience in a similar setting and full permission to work in the EU are required.
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.
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)
Sous Chef at Minor International
Adelaide, South Australia, Australia - Full Time
Skills Needed
Leadership, Kitchen Operations Management, Food Quality Control, Wastage Control, Cogs Control, Menu Creation, Cost Analysis, Inventory Management, Staff Management, Recruitment, Training, Rostering, Food Safety Compliance, Stakeholder Management, Culinary Arts, Interpersonal Skills
Specialization
Candidates must possess a relevant Certificate III in Commercial Cookery and a minimum of two years of experience as a Sous Chef, demonstrating exceptional leadership skills to motivate a diverse team. Flexibility to work various shifts, including weekends and public holidays, along with excellent communication skills, is essential for success in this dynamic environment.
Experience Required
Minimum 2 year(s)
Demi Chef at Minor International
Wellington, Wellington, New Zealand - Full Time
Skills Needed
Cooking Techniques, Food Preparation, Presentation Standards, Haccp, Oh&S, Kitchen Hygiene, Teamwork, Communication Skills, Positive Attitude, Passion For Cooking
Specialization
Candidates should have previous experience as a Demi Chef or in a similar role, along with knowledge of cooking techniques and food safety standards. Strong teamwork and communication skills, as well as a positive attitude and flexibility for various shifts, are essential.
Experience Required
Minimum 2 year(s)
Demi Chef at Hamilton Island Enterprises Limited
Whitsundays, Queensland, Australia - Full Time
Skills Needed
Seafood Preparation, Food Quality, Sustainability, Food Hygiene, Safety Protocols, Grill Operation, Cold Larder, Fish Prep, Team Collaboration, Detail Oriented, Fast Paced Environment, Zero Waste Cooking, Shift Work
Specialization
Candidates must possess a Certificate III in Commercial Cookery and have 1–2 years of experience in a commercial kitchen, demonstrating a strong passion for seafood and sustainable cooking methods. Essential requirements also include a strong work ethic, willingness to learn, ability to work varied shifts, and valid working rights in Australia.
Head Chef at Accor
Mackay, Queensland, Australia - Full Time
Skills Needed
Kitchen Management, Food Preparation, Menu Development, Recipe Adherence, Team Communication, Guest Feedback Handling, Working Under Pressure, Teamwork, Commercial Cookery
Specialization
Candidates should be ready for their first Head Chef role, demonstrating the ability to work well under pressure in a fast-paced setting and function cohesively as part of a team. A Certificate IV in Commercial Cookery is required for this position.
Experience Required
Minimum 2 year(s)
Head Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Leadership, Mentoring, Team Management, Food Quality, Menu Development, Cost Control, Inventory Management, Haccp Compliance, Whs Compliance, Rostering, Staff Development, Commercial Cookery, Modern Cuisine Trends
Specialization
Candidates must have proven experience as a Head Chef or in a senior kitchen leadership role, preferably in a hotel or high-volume setting, and hold a Certificate III or IV in Commercial Cookery or equivalent. Essential skills include strong culinary knowledge, excellent team management abilities, financial awareness for cost control, and the capacity to work effectively under pressure.
Experience Required
Minimum 5 year(s)
Sous Chef at Four Seasons Hotels Limited - Turkey
Halswell-Hornby-Riccarton Community, Canterbury, New Zealand - Full Time
Skills Needed
Culinary Leadership, Menu Development, Team Leadership, Operational Management, Financial Management, Guest Experience, Collaboration, Creativity, Attention To Detail, Food Safety, Cost Control, Training, Mentoring, High Pressure Performance, Caribbean Cuisine Knowledge, Luxury Hospitality
Specialization
Candidates should have a minimum of 5 years of progressive culinary leadership experience in luxury settings, with a strong understanding of food safety and kitchen management. Leadership presence and the ability to inspire and retain culinary talent are essential.
Experience Required
Minimum 5 year(s)
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Garnishing, Food Safety, Temperature Regulation, Communication, Teamwork, Employee Coaching, Safety Procedures, Professional Appearance, Guest Service
Specialization
Candidates should ideally possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no prior supervisory experience is necessary. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Malé Atoll, Maldives - Full Time
Skills Needed
Culinary Talents, Staff Leadership, Food Management, Budget Management, Quality Control, Sanitation Standards, Food Preparation, Menu Development, Purchasing, Team Building, Customer Service, Performance Management, Coaching, Mentoring, Problem Solving, Equipment Maintenance
Specialization
Candidates must possess 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 managing shift operations, assisting the Executive Chef, preparing diverse foods, developing new applications, and maintaining purchasing and storage standards.
Experience Required
Minimum 2 year(s)
Sous Chef at Aramark
Guildford, England, United Kingdom - Full Time
Skills Needed
Culinary Skills, Team Leadership, Food Preparation, Stock Control, Hygiene Standards, Mentoring, Recipe Adherence, Allergen Management, Time Management, Organizational Skills, Calm Under Pressure, Food Hygiene Certification, Security Vetting, Dbs Checks, Waste Reduction, Task Allocation
Specialization
Candidates must have UK residency for the past 3 years and the legal right to work, along with relevant culinary qualifications and at least 2 years of experience. A minimum Level 2 Food Hygiene Certificate is also required.
Experience Required
Minimum 2 year(s)
Demi Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Plating, Food Safety, Hygiene Compliance, Whs Compliance, Teamwork, Communication, Menu Planning, Recipe Development, Kitchen Efficiency, Flexibility
Specialization
Candidates must possess previous experience as a Demi Chef or in a similar kitchen role, ideally holding relevant Australian cookery qualifications such as Certificate III in Commercial Cookery. Essential requirements include knowledge of cooking techniques, food safety standards (HACCP, OH&S), strong teamwork skills, and flexibility to work rotating shifts, including weekends and public holidays.
Experience Required
Minimum 2 year(s)
Head Chef at BaxterStorey
Cheltenham, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Menu Creation, Food Quality, Safety Compliance, Budget Control, Stock Management, Supplier Relationships, Communication, Organizational Skills, Financial Management, Food Trends, Sustainability, Allergen Control
Specialization
Candidates should have experience as a Sous Chef or Head Chef in a contract catering environment, preferably in independent education. Strong leadership skills and a passion for quality ingredients are essential.
Experience Required
Minimum 5 year(s)
Prep Chef at INGOS TASTY FOOD LLC
Phoenix, Arizona, United States - Full Time
Skills Needed
Food Preparation, Recipe Adherence, Sanitation, Safety Standards, Cooking, Teamwork, High Volume Service, Food Handling
Specialization
Candidates must have proven cooking experience as a line chef, restaurant cook, or lead prep cook. A current Food Handler's or ServSafe card is required, along with the ability to comply with all safety and sanitation regulations.
Sous Chef at Southern Food Service Management Consulting Service Inc
, Virginia, United States - Full Time
Skills Needed
Culinary Supervision, Food Production, Haccp Compliance, Staff Training, Inventory Management, Food Safety, Quality Control, Batch Cooking, Menu Execution, Kitchen Operations, Sanitation, Large Volume Cooking, Team Leadership, Equipment Maintenance, Performance Evaluation
Specialization
Candidates must have three to five years of high-volume culinary experience, including at least one year in a supervisory role. A ServSafe Food Protection Manager Certification and practical knowledge of military food service regulations are required.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Maintenance, Food Safety, Sanitation, Equipment Operation, Teamwork, Communication, Portion Control, Recipe Adherence, Quality Control
Specialization
Candidates must be able to perform physical tasks such as standing for long periods and lifting up to 25 pounds. Strong communication skills and the ability to work collaboratively within a team are essential for this role.