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Chef De Partie Jobs overseas

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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.
Sous Chef at Greene King
Glasgow, Scotland, United Kingdom - Full Time
Skills Needed
Food Safety, Health And Safety, Kitchen Management, Stock Management, Gp Management, Team Leadership, Staff Development, Fresh Food Preparation, Communication, Hygiene Standards
Specialization
Candidates must have previous experience in a fresh food-focused pub or restaurant environment. A strong understanding of GP management, stock control, and food safety regulations is essential for this role.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Bengaluru, karnataka, India - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Team Supervision, Quality Control, Hygiene Standards, Food Safety, Staff Training, Inventory Control, Recipe Development, Menu Planning, Culinary Arts, Kitchen Management
Specialization
Requires a Diploma or Degree in Hotel Management or Culinary Arts. Certification from a recognized culinary institute is preferred.
Experience Required
Minimum 2 year(s)
Head Chef at Upper Crust Food Service
Madison, Wisconsin, United States - Full Time
Skills Needed
Menu Planning, Food Preparation, Kitchen Management, Sanitation Practices, Staff Training, Inventory Management, Budgetary Compliance, Customer Service, High Volume Food Production, Catering, Cooking Methods, Food Safety Standards
Specialization
Candidates should have 3+ years of experience in high-volume food production and a valid manager-level sanitation certification. A culinary degree is preferred, along with the ability to pass a background check.
Experience Required
Minimum 2 year(s)
Sous Chef at RL Communities
Marlborough, Massachusetts, United States - Full Time
Skills Needed
Culinary Preparation, Kitchen Management, Team Leadership, Food Safety, Menu Presentation, Cooking Techniques, Staff Training, Inventory Management, Data Entry, Computer Skills
Specialization
Requires a high school diploma or GED, must be at least 21 years old, and possess basic computer skills. Previous culinary leadership experience and a culinary degree are preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Minor International
Dublin, Leinster, Ireland - Full Time
Skills Needed
Kitchen Management, Haccp Compliance, Menu Development, Staff Training, Rostering, Food Safety, Leadership, Team Motivation, Quality Assurance, Inventory Management, Professionalism, Communication, Problem Solving, Operational Efficiency, Luxury Hospitality Standards
Specialization
Candidates must have the legal right to work in Ireland and possess strong leadership skills to motivate and manage a professional kitchen team. A deep understanding of luxury hospitality standards and a commitment to maintaining high-quality service and safety protocols are essential.
Experience Required
Minimum 2 year(s)
Head Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Melbourne, Victoria, Australia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Staff Supervision, Budget Management, Inventory Control, Sanitation Standards, Customer Service, Team Leadership, Recipe Creation, 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 demonstrate strong leadership skills and knowledge of food handling and safety regulations.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Vietnam - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Design, Inventory Management, Customer Service, Performance Appraisal, Labor Management System, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Bali, Indonesia - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Menu Planning, Guest Service, Team Leadership, Resource Coordination
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Design, Budget Management, Inventory Control, Customer Service, Team Leadership, Production Planning, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Must possess strong leadership skills and a deep understanding of food handling and sanitation regulations.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Almaty, , Kazakhstan - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, Team Leadership, Performance Appraisal, Scheduling
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food handling and sanitation regulations.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
San Diego, California, United States - Full Time
Skills Needed
Kitchen Supervision, Culinary Training, Recipe Standardization, Food Waste Management, Fifo Rules, Food Safety And Sanitation, Inventory Management, Team Leadership, Problem Solving, Guest Service, Banquet Menu Knowledge, Interpersonal Skills
Specialization
Requires at least 5 years of supervisory kitchen experience in a property of similar size. Must possess a valid Food Handlers Certificate and the ability to work under pressure in a fast-paced luxury environment.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
San Diego, California, United States - Full Time
Skills Needed
Kitchen Supervision, Culinary Skills Training, Recipe Standardization, Food Waste Management, Fifo Rules, Food Safety And Sanitation, Inventory Management, Team Leadership, Problem Solving, Guest Service, Banquet Menu Knowledge, Interpersonal Skills
Specialization
Requires at least 5 years of supervisory kitchen experience in a property of similar size. Candidates must possess a valid Food Handlers Certificate and the ability to work under pressure in a fast-paced luxury environment.
Experience Required
Minimum 5 year(s)
Sous Chef at Louvre Hotels Group MENA - Partners
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Kitchen Operations, Menu Planning, Food Quality Control, Food Safety, Sanitation Standards, Budget Management, Inventory Control, Culinary Techniques, Team Training, Recipe Development, Culinary Trends, Guest Interaction
Specialization
The candidate must be able to lead a kitchen team and maintain strict adherence to sanitation and safety standards. Experience in culinary craftsmanship and the ability to develop recipes for various dietary preferences is required.
Experience Required
Minimum 5 year(s)
Demi Chef at Minor International
Wellington, Wellington, New Zealand - Full Time
Skills Needed
Food Preparation, Culinary Arts, Food Safety, Hygiene Standards, Kitchen Operations, Teamwork, Communication, Time Management, Breakfast Service, Menu Presentation
Specialization
Requires at least 3 years of experience as a Cook or Chef with a strong understanding of health and safety regulations. Candidates must be flexible to work various shifts, including weekends and public holidays.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangkok, Bangkok, Thailand - Full Time
Skills Needed
Food Preparation, Kitchen Management, Food Safety Compliance, Plating And Presentation, Inventory Monitoring, Recipe Adherence, Staff Training, Quality Control, Portion Control, Food Storage
Specialization
Requires a high school diploma or GED and at least 3 years of related work experience. Must be able to perform physical tasks including lifting up to 25 pounds and bending or twisting.
Experience Required
Minimum 2 year(s)
Sous Chef at La Paloma Cafe
Santa Barbara, California, United States - Full Time
Skills Needed
Menu Planning, Food Preparation, Staff Management, Inventory Management, Cost Control, Culinary Techniques, Leadership, Food Safety, Sanitation Standards, Budgeting, Vendor Relations, Time Management, Communication, Recipe Development, Team Building, Sustainability Practices
Specialization
Candidates must have proven experience in a senior culinary role and extensive knowledge of culinary techniques and flavor profiles. Strong leadership, financial acumen, and a commitment to food safety and sanitation are essential.
Experience Required
Minimum 5 year(s)
Sous Chef at MGH Hospitality
New City, New York, United States - Full Time
Skills Needed
Kitchen Management, Culinary Leadership, French Brasserie Techniques, Food Cost Control, Inventory Management, Staff Mentorship, Food Safety, Menu Development, Sanitation Compliance, Operational Management
Specialization
Requires 2-3 years of experience as a Sous Chef in a high-volume luxury hotel or acclaimed NYC restaurant. Must possess a NYC Department of Health Food Protection Certificate and strong knowledge of classic European culinary techniques.
Experience Required
Minimum 2 year(s)
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Port Douglas, Queensland, Australia - Full Time
Skills Needed
Organisational Skills, Food Preparation, Presentation, Guest Requirements Understanding, Service Excellence, Food Safety, Property Standards Maintenance, Section Organisation, Attention To Detail, Commercial Cookery Qualification
Specialization
Candidates must possess a Trade Industry Qualification or completion of a Commercial Cookery Qualification along with relevant experience in a similar role and working rights in Australia. The ideal applicant is self-motivated, driven, energized in a fast-paced environment, and possesses a can-do attitude.
Sous Chef at Air Canada
Mississauga, Ontario, Canada - Full Time
Skills Needed
Culinary Supervision, Food Preparation, Staff Scheduling, Payroll Management, Food Safety, Portion Control, Inventory Monitoring, Banquet Catering, High Volume Production, Food Cost Control, Team Leadership, Microsoft Word, Microsoft Excel, Communication Skills, Time Management, Sanitation Management
Specialization
Requires four years of culinary supervisory experience in a fast-paced environment and a post-secondary education in culinary studies. Must hold a FoodSafe Level 1 Certification and possess strong high-volume catering and leadership skills.
Experience Required
Minimum 2 year(s)
Chef/Cook at St John of God Health Care
Melbourne, Victoria, Australia -
Full Time

Start Date

Immediate

Expiry Date

06 Jul, 26

Salary

39.81

Posted On

07 Apr, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Commercial cookery, Food handling, Menu development, Food safety, Hygiene maintenance, Customer service, Teamwork, Basic computer skills, Purchasing, Meal preparation, Infection control

Industry

Hospitals and Health Care

Description
Your role at St John of God Berwick Hospital We are seeking dedicated and skilled Chefs/Cooks to join our Catering team on a Casual basis. This role plays a vital part in delivering nutritious, high‑quality meals to patients, caregivers, and staff while upholding the highest standards of food safety, hygiene, and infection control. Working in a hospital environment, you will prepare, cook, and present meals that meet dietary, nutritional, and service requirements, ensuring a positive experience for patients and caregivers alike. You will contribute to a caring and respectful environment by demonstrating excellent customer service, teamwork, and alignment with our Mission and Values. The Position Contribution to Service delivery is coordinated to ensure the best possible outcome for the customer (i.e. doctors, patients, visitors and caregivers). Ensure that high standards of professional practice are provided and maintained. Always be courteous and friendly to patients, doctors, visitors and caregivers. Ensure customer complaints are handled in accordance with the complaints policy. Maintain an awareness of customer feedback and participate in utilising this information to evaluate and improve services. Prepare, cook and present all meals and beverages to patients and caregivers. To ensure that alternatives to the daily menu are available to patients if required. The preparation of all cakes, biscuits, etc. required for mid meal breaks. To maintain a high standard of personal and kitchen hygiene. Correct uniforms are worn and maintained at all times whilst on duty. To assist with the putting away of stores delivered to the department. To assist in ensuring that all delegated cleaning responsibilities are performed as per documented regime. To ensure the oven is cleaned on a daily basis as per cleaning procedure. To be considered for this role, you will have completed a Certificate in Commercial Cookery and Food Handling Certificate. To succeed you will demonstrate experience in purchasing, menu development and have basic computer skills. Above all, patient care will be at the core of everything you do committing to and supporting our mission and values. We will offer you Salary: $38.71 to $39.81 per hour (Casual loading included), plus 12% superannuation Casual Position available As a casual employee, you can salary package a percentage of your earnings each pay period Employee discount on St John of God Hospital & Medical Services and Private Health Insurance Employee support through our dedicated free Employee Assistance Program (EAP) For enquiries contact Justin Keppel, Executive Chef, on 03 8784 5587. If suitable applicants are identified advertisement may close prior to listed date and screening/interviews may commence throughout the advertising process. At St John of God Health Care, we celebrate diversity and warmly welcome applications from people of all backgrounds. Our commitment is to create a safe and nurturing environment for all children and vulnerable individuals in our care and proactively take steps to protect them from abuse, ensuring their safety and well-being. Our inclusive culture fosters an environment that is respectful and secure, welcoming and accessible, and unified through our diverse community. All caregivers employed by St John of God Health Care are required to be vaccinated from Influenza in order to fulfil the requirements of the role. At St John of God Health Care we support you to be the best health care professional or support worker you can be. We believe positive culture drives performance, so we are focussed on building collaborative and supportive team environments, providing opportunities for development and promotion, and ensuring our leaders are visible and accessible. As one of the largest Catholic providers of health care services in Australia, St John of God Health Care is a great place to work with a host of opportunities to grow professionally and personally, and a great work life balance. Our caregivers come from diverse backgrounds and belief systems and you don’t need to be Catholic to work with us. When you start or continue your career with us you also get the chance to make a difference in the care of our patients and clients. We offer opportunities to work in our hospitals, directly with doctors and nurses, in the community, or from any of our locations across Australia.
Responsibilities
Prepare, cook, and present high-quality meals for patients and staff while maintaining strict food safety and hygiene standards. Ensure excellent customer service and contribute to a respectful, collaborative hospital environment.
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.
Sous Chef at Greene King
Glasgow, Scotland, United Kingdom - Full Time
Skills Needed
Food Safety, Health And Safety, Kitchen Management, Stock Management, Gp Management, Team Leadership, Staff Development, Fresh Food Preparation, Communication, Hygiene Standards
Specialization
Candidates must have previous experience in a fresh food-focused pub or restaurant environment. A strong understanding of GP management, stock control, and food safety regulations is essential for this role.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Bengaluru, karnataka, India - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Team Supervision, Quality Control, Hygiene Standards, Food Safety, Staff Training, Inventory Control, Recipe Development, Menu Planning, Culinary Arts, Kitchen Management
Specialization
Requires a Diploma or Degree in Hotel Management or Culinary Arts. Certification from a recognized culinary institute is preferred.
Experience Required
Minimum 2 year(s)
Head Chef at Upper Crust Food Service
Madison, Wisconsin, United States - Full Time
Skills Needed
Menu Planning, Food Preparation, Kitchen Management, Sanitation Practices, Staff Training, Inventory Management, Budgetary Compliance, Customer Service, High Volume Food Production, Catering, Cooking Methods, Food Safety Standards
Specialization
Candidates should have 3+ years of experience in high-volume food production and a valid manager-level sanitation certification. A culinary degree is preferred, along with the ability to pass a background check.
Experience Required
Minimum 2 year(s)
Sous Chef at RL Communities
Marlborough, Massachusetts, United States - Full Time
Skills Needed
Culinary Preparation, Kitchen Management, Team Leadership, Food Safety, Menu Presentation, Cooking Techniques, Staff Training, Inventory Management, Data Entry, Computer Skills
Specialization
Requires a high school diploma or GED, must be at least 21 years old, and possess basic computer skills. Previous culinary leadership experience and a culinary degree are preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Minor International
Dublin, Leinster, Ireland - Full Time
Skills Needed
Kitchen Management, Haccp Compliance, Menu Development, Staff Training, Rostering, Food Safety, Leadership, Team Motivation, Quality Assurance, Inventory Management, Professionalism, Communication, Problem Solving, Operational Efficiency, Luxury Hospitality Standards
Specialization
Candidates must have the legal right to work in Ireland and possess strong leadership skills to motivate and manage a professional kitchen team. A deep understanding of luxury hospitality standards and a commitment to maintaining high-quality service and safety protocols are essential.
Experience Required
Minimum 2 year(s)
Head Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Melbourne, Victoria, Australia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Staff Supervision, Budget Management, Inventory Control, Sanitation Standards, Customer Service, Team Leadership, Recipe Creation, 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 demonstrate strong leadership skills and knowledge of food handling and safety regulations.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Vietnam - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Design, Inventory Management, Customer Service, Performance Appraisal, Labor Management System, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Bali, Indonesia - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Menu Planning, Guest Service, Team Leadership, Resource Coordination
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Design, Budget Management, Inventory Control, Customer Service, Team Leadership, Production Planning, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Must possess strong leadership skills and a deep understanding of food handling and sanitation regulations.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Almaty, , Kazakhstan - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, Team Leadership, Performance Appraisal, Scheduling
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food handling and sanitation regulations.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
San Diego, California, United States - Full Time
Skills Needed
Kitchen Supervision, Culinary Training, Recipe Standardization, Food Waste Management, Fifo Rules, Food Safety And Sanitation, Inventory Management, Team Leadership, Problem Solving, Guest Service, Banquet Menu Knowledge, Interpersonal Skills
Specialization
Requires at least 5 years of supervisory kitchen experience in a property of similar size. Must possess a valid Food Handlers Certificate and the ability to work under pressure in a fast-paced luxury environment.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
San Diego, California, United States - Full Time
Skills Needed
Kitchen Supervision, Culinary Skills Training, Recipe Standardization, Food Waste Management, Fifo Rules, Food Safety And Sanitation, Inventory Management, Team Leadership, Problem Solving, Guest Service, Banquet Menu Knowledge, Interpersonal Skills
Specialization
Requires at least 5 years of supervisory kitchen experience in a property of similar size. Candidates must possess a valid Food Handlers Certificate and the ability to work under pressure in a fast-paced luxury environment.
Experience Required
Minimum 5 year(s)
Sous Chef at Louvre Hotels Group MENA - Partners
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Kitchen Operations, Menu Planning, Food Quality Control, Food Safety, Sanitation Standards, Budget Management, Inventory Control, Culinary Techniques, Team Training, Recipe Development, Culinary Trends, Guest Interaction
Specialization
The candidate must be able to lead a kitchen team and maintain strict adherence to sanitation and safety standards. Experience in culinary craftsmanship and the ability to develop recipes for various dietary preferences is required.
Experience Required
Minimum 5 year(s)
Demi Chef at Minor International
Wellington, Wellington, New Zealand - Full Time
Skills Needed
Food Preparation, Culinary Arts, Food Safety, Hygiene Standards, Kitchen Operations, Teamwork, Communication, Time Management, Breakfast Service, Menu Presentation
Specialization
Requires at least 3 years of experience as a Cook or Chef with a strong understanding of health and safety regulations. Candidates must be flexible to work various shifts, including weekends and public holidays.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangkok, Bangkok, Thailand - Full Time
Skills Needed
Food Preparation, Kitchen Management, Food Safety Compliance, Plating And Presentation, Inventory Monitoring, Recipe Adherence, Staff Training, Quality Control, Portion Control, Food Storage
Specialization
Requires a high school diploma or GED and at least 3 years of related work experience. Must be able to perform physical tasks including lifting up to 25 pounds and bending or twisting.
Experience Required
Minimum 2 year(s)
Sous Chef at La Paloma Cafe
Santa Barbara, California, United States - Full Time
Skills Needed
Menu Planning, Food Preparation, Staff Management, Inventory Management, Cost Control, Culinary Techniques, Leadership, Food Safety, Sanitation Standards, Budgeting, Vendor Relations, Time Management, Communication, Recipe Development, Team Building, Sustainability Practices
Specialization
Candidates must have proven experience in a senior culinary role and extensive knowledge of culinary techniques and flavor profiles. Strong leadership, financial acumen, and a commitment to food safety and sanitation are essential.
Experience Required
Minimum 5 year(s)
Sous Chef at MGH Hospitality
New City, New York, United States - Full Time
Skills Needed
Kitchen Management, Culinary Leadership, French Brasserie Techniques, Food Cost Control, Inventory Management, Staff Mentorship, Food Safety, Menu Development, Sanitation Compliance, Operational Management
Specialization
Requires 2-3 years of experience as a Sous Chef in a high-volume luxury hotel or acclaimed NYC restaurant. Must possess a NYC Department of Health Food Protection Certificate and strong knowledge of classic European culinary techniques.
Experience Required
Minimum 2 year(s)
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Port Douglas, Queensland, Australia - Full Time
Skills Needed
Organisational Skills, Food Preparation, Presentation, Guest Requirements Understanding, Service Excellence, Food Safety, Property Standards Maintenance, Section Organisation, Attention To Detail, Commercial Cookery Qualification
Specialization
Candidates must possess a Trade Industry Qualification or completion of a Commercial Cookery Qualification along with relevant experience in a similar role and working rights in Australia. The ideal applicant is self-motivated, driven, energized in a fast-paced environment, and possesses a can-do attitude.
Sous Chef at Air Canada
Mississauga, Ontario, Canada - Full Time
Skills Needed
Culinary Supervision, Food Preparation, Staff Scheduling, Payroll Management, Food Safety, Portion Control, Inventory Monitoring, Banquet Catering, High Volume Production, Food Cost Control, Team Leadership, Microsoft Word, Microsoft Excel, Communication Skills, Time Management, Sanitation Management
Specialization
Requires four years of culinary supervisory experience in a fast-paced environment and a post-secondary education in culinary studies. Must hold a FoodSafe Level 1 Certification and possess strong high-volume catering and leadership skills.
Experience Required
Minimum 2 year(s)