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Chef De Partie Jobs overseas

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SOUS CHEF at Campo
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, Food Production Oversight, Budget Management, Labor Projections, Team Supervision, Quality Control, Sanitation Standards, Goal Achievement, Compliance, Safety Standards, Professionalism
Specialization
Candidates must possess proven culinary skills and the ability to lead a team effectively, along with knowledge of P&Ls, budgets, and labor projections. A minimum of 2 years of Kitchen Management experience is preferred, and the role requires the ability to work 50 hours per week and stand for extended periods.
Experience Required
Minimum 2 year(s)
Sous Chef at USPI
Mount Desert, Maine, United States - Full Time
Skills Needed
Kitchen Leadership, Food Quality Control, Sanitation, Safety Protocols, Team Training, Inventory Management, Waste Management, Cost Control, Food Preparation, Menu Contribution, Pos Systems, Servsafe Certification, Supervision, Mentoring, Stock Rotation, Ordering
Specialization
Candidates must have at least three years of experience in the food and beverage industry, including significant kitchen experience and proven leadership skills. A High School Diploma or equivalent is required, along with ServSafe or Food Handler Certification.
Experience Required
Minimum 2 year(s)
Sous Chef at Spokane Tribe Resort & Casino
Airway Heights, Washington, United States - Full Time
Skills Needed
Food Preparation, Kitchen Management, Staff Supervision, Food Cost Control, Inventory Management, Menu Development, Health Compliance, Communication, Training, Budget Adherence, Quality Control, Scheduling, Discipline Actions, Guest Service, Problem Solving, Multitasking
Specialization
Candidates must possess significant progressive experience in food preparation, either eight years minimum, or a culinary degree with three years, or an apprenticeship with four years, along with demonstrated supervisory/management experience. Essential requirements include knowledge of all required recipes and mother sauces, strong administrative skills for scheduling and discipline, and the ability to secure a Gaming License.
Experience Required
Minimum 5 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, Stock Control, Whs Compliance, Haccp Compliance, Hygiene Regulations, Rostering, Staff Development, Commercial Cookery, Modern Cuisine Trends
Specialization
Candidates must possess proven experience as a Head Chef or in a senior kitchen leadership role, preferably within a hotel or high-volume setting, and hold a Certificate III or IV in Commercial Cookery or equivalent. Essential attributes include strong financial awareness for cost control, excellent team management skills, and the ability to maintain performance under pressure.
Experience Required
Minimum 5 year(s)
Sous Chef at Motek Florida
New York, New York, United States - Full Time
Skills Needed
Supervision, Line Execution, Food Quality Maintenance, Inventory Control, Ordering, Food Storage, Staff Training, Food Safety Enforcement, Sanitation, Cleanliness Standards, Expediting, Labor Scheduling, Productivity Management, Culinary Standards Adherence, Team Supervision, Kitchen Organization
Specialization
Candidates must possess a minimum of three years of experience in a fast-paced, high-volume kitchen, including at least one year in a supervisory role, with Mediterranean cuisine experience being advantageous. A culinary degree or formal training is preferred, alongside strong knowledge of food safety regulations and experience managing inventory, ordering, and labor efficiency.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuwait City, Al Asimah, Kuwait - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Purchasing, Food Storage, Quality Control, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Problem Solving, Interpersonal Skills
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 managing shift operations, ensuring compliance with all food and beverage standards, and maintaining purchasing and sanitation protocols.
Experience Required
Minimum 2 year(s)
Head Chef at Millennium Copthorne Hotels Plc
Abu Dhabi, Abu Dhabi Emirate, United Arab Emirates - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Menu Development, Food Quality, Food Safety, Team Management, Budget Management, Cost Control, Inventory Control, Sanitation Standards, Recipe Creation, Culinary Techniques, Team Training, Supplier Collaboration, Event Catering, Trend Awareness
Specialization
The role requires strong leadership capabilities to manage and train the culinary team while driving high standards in food quality and presentation. Candidates must be adept at menu creation, adherence to sanitation regulations, and managing operational aspects like budgeting and supplier relations.
Experience Required
Minimum 5 year(s)
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Meal Preparation, Temperature Regulation, Portion Control, Food Garnish, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Team Support, Safety Procedures, Guest Service, Communication, Employee Coaching, Scheduling, Training, Evaluation, Discipline
Specialization
Candidates should possess at least 3 years of related work experience, with a preferred technical, trade, or vocational school degree, although no specific supervisory experience is required. Essential functions include physical tasks such as standing for extended periods and lifting objects up to 25 pounds without assistance.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, gujarat, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Sanitation, Staff Supervision, Menu Development, Food Presentation, Inventory Management, Budgeting, Leadership, Communication, Coaching, Mentoring, Customer Service, Quality Control, Labor Management
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, culinary skills, and knowledge of food safety regulations are required.
Experience Required
Minimum 2 year(s)
Head Chef at BaxterStorey Ireland Ltd
Leeds, England, United Kingdom - Full Time
Skills Needed
Team Leadership, Menu Development, Food Safety, Haccp, Inventory Management, Staff Training, Cost Control, Culinary Arts, Kitchen Management, Food Presentation, Communication, Problem Solving, Organizational Skills, Strategic Planning, Quality Control
Specialization
Candidates must have proven experience as a Head Chef or in a similar leadership role within a professional kitchen. A culinary degree or equivalent experience, along with strong knowledge of food safety regulations and HACCP standards, is required.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Goa, India - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Food Presentation, Budget Management, Inventory Control, Team Leadership, Customer Service, Performance Management, Coaching, Scheduling, 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)
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Amman, Amman, Jordan - Full Time
Skills Needed
Food Preparation, Cooking, Portion Control, Garnishing, Temperature Regulation, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Teamwork, Communication, Safety Procedures, Employee Coaching, Scheduling, Training
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no prior supervisory experience is required. 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 HarborChase of Boynton
Orlando, Florida, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Food Safety, Inventory Management, Staff Supervision, Budget Compliance, Meal Presentation, Portion Control, Kitchen Sanitation, Recipe Development, Staff Training, Loss Prevention, Scheduling, Food Handling
Specialization
Candidates must have six months to one year of culinary experience or equivalent education. A Serv-Safe certification or equivalent food handling license is required, along with the ability to pass a Level 2 background screening.
Head Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Leadership, Mentoring, Team Management, Food Quality Control, Menu Development, Cost Control, Inventory Management, Stock Control, Whs Compliance, Haccp Compliance, Hygiene Regulation Adherence, Rostering, Staff Development, Operational Efficiency, Culinary Innovation, Fast Paced Environment Adaptability
Specialization
Candidates must possess a Certificate III or IV in Commercial Cookery or equivalent, along with proven experience as a Head Chef or in a senior leadership role, preferably in a high-volume hotel setting. 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 SINGAPORE MARRIOTT TANG PLAZA HOTEL
Thrippunithura, kerala, India - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Quality Control, Purchasing, Receiving, Food Storage, Team Building, Customer Service, Performance Management, Coaching, Mentoring, Problem Solving
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 managing shift operations, preparing diverse foods, developing new applications, and ensuring compliance with all food handling and sanitation regulations.
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 Control, Menu Development, Cost Control, Inventory Management, Stock Control, Whs Compliance, Haccp Compliance, Hygiene Regulations, Rostering, Staff Development, Commercial Cookery, Modern Cuisine Trends
Specialization
Candidates must possess a Certificate III or IV in Commercial Cookery or equivalent, along with proven experience as a Head Chef or in a senior leadership role within a high-volume or hotel environment. Essential requirements include strong knowledge of modern cuisine, excellent team management skills, financial awareness for cost control, and the ability to work under pressure.
Experience Required
Minimum 5 year(s)
Head Chef at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Kitchen Service Leadership, Food Cost Management, Ordering, Inventory Control, Staffing Levels, Rostering, Food Quality Assurance, Team Guidance, Hygiene Standards, Food Safety Compliance, Team Management, Working Under Pressure, Organizational Skills, Communication Skills, Culinary Creativity, Supplier Relations
Specialization
Candidates must have previous experience as a Senior Sous Chef or above in a hotel or high-volume restaurant environment, possessing strong leadership and team management skills. Essential qualifications include a Food Safety Supervisor Certification, creativity regarding food trends, and flexibility to work a rotating schedule including nights and holidays.
Experience Required
Minimum 5 year(s)
Head Chef at Minor International
Rockhampton, Queensland, Australia - Full Time
Skills Needed
Leadership, Mentoring, Team Management, Food Quality Control, Menu Development, Cost Control, Inventory Management, Haccp Compliance, Whs Compliance, Rostering, Staff Development, Commercial Cookery, Cuisine Trends, Financial Awareness, Pressure Management
Specialization
Candidates must possess proven experience as a Head Chef or in a senior kitchen leadership role, preferably in a hotel or high-volume setting, and hold at least a Certificate III or IV in Commercial Cookery. Essential qualifications include strong leadership, financial awareness for cost control, and a proactive passion for delivering exceptional culinary experiences.
Experience Required
Minimum 5 year(s)
Demi Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Plating, Food Safety, Hygiene, Whs Compliance, Teamwork, Communication, Menu Planning, Recipe Development, Commercial Cookery
Specialization
Candidates must possess previous experience as a Demi Chef or in a similar kitchen role, along with relevant Australian cookery qualifications, ideally a Certificate III in Commercial Cookery. Essential attributes include knowledge of cooking techniques, hygiene standards, strong teamwork skills, and flexibility to work rotating shifts, including weekends and public holidays.
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)
SOUS CHEF at Campo
Scottsdale, Arizona, United States -
Full Time

Start Date

Immediate

Expiry Date

25 May, 26

Salary

0.0

Posted On

24 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Skills, Team Leadership, Food Production Oversight, Budget Management, Labor Projections, Team Supervision, Quality Control, Sanitation Standards, Goal Achievement, Compliance, Safety Standards, Professionalism

Industry

Restaurants

Description
Description Genuine Concepts is seeking a Sous Chef that is dedicated to advancing their culinary skills, leading a team, and providing excellent and exciting food and service in a fast-paced environment. Responsibilities: - Oversee all food production including that used for the restaurant and bar, banquet functions, and any catering to the expectations of the store Chef - Assists the Chef with all Kitchen responsibilities - Maintain and monitor food and labor budgets and projections - Supervise all Kitchen Team Members as well as continued development of team - Maintain consistent food quality and sanitation standards - Work with the General Manager to meet store goals - Comply with nutrition and sanitation regulations along with safety standards - Maintain a positive and professional approach with Team Members and customers Requirements Skills Needed: - Proven culinary skills - Ability to lead a team - Knowledge of P&Ls, budgets, projections, labor - 2+ years of Kitchen Management experience (Preferred) - Ability to work 50 hours per week - Must be able to stand for long periods of time
Responsibilities
The Sous Chef will oversee all food production for the restaurant, bar, banquets, and catering, ensuring it meets the expectations set by the store Chef. This role also involves assisting the Chef with all kitchen responsibilities while maintaining budgets and supervising the kitchen team.
SOUS CHEF at Campo
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, Food Production Oversight, Budget Management, Labor Projections, Team Supervision, Quality Control, Sanitation Standards, Goal Achievement, Compliance, Safety Standards, Professionalism
Specialization
Candidates must possess proven culinary skills and the ability to lead a team effectively, along with knowledge of P&Ls, budgets, and labor projections. A minimum of 2 years of Kitchen Management experience is preferred, and the role requires the ability to work 50 hours per week and stand for extended periods.
Experience Required
Minimum 2 year(s)
Sous Chef at USPI
Mount Desert, Maine, United States - Full Time
Skills Needed
Kitchen Leadership, Food Quality Control, Sanitation, Safety Protocols, Team Training, Inventory Management, Waste Management, Cost Control, Food Preparation, Menu Contribution, Pos Systems, Servsafe Certification, Supervision, Mentoring, Stock Rotation, Ordering
Specialization
Candidates must have at least three years of experience in the food and beverage industry, including significant kitchen experience and proven leadership skills. A High School Diploma or equivalent is required, along with ServSafe or Food Handler Certification.
Experience Required
Minimum 2 year(s)
Sous Chef at Spokane Tribe Resort & Casino
Airway Heights, Washington, United States - Full Time
Skills Needed
Food Preparation, Kitchen Management, Staff Supervision, Food Cost Control, Inventory Management, Menu Development, Health Compliance, Communication, Training, Budget Adherence, Quality Control, Scheduling, Discipline Actions, Guest Service, Problem Solving, Multitasking
Specialization
Candidates must possess significant progressive experience in food preparation, either eight years minimum, or a culinary degree with three years, or an apprenticeship with four years, along with demonstrated supervisory/management experience. Essential requirements include knowledge of all required recipes and mother sauces, strong administrative skills for scheduling and discipline, and the ability to secure a Gaming License.
Experience Required
Minimum 5 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, Stock Control, Whs Compliance, Haccp Compliance, Hygiene Regulations, Rostering, Staff Development, Commercial Cookery, Modern Cuisine Trends
Specialization
Candidates must possess proven experience as a Head Chef or in a senior kitchen leadership role, preferably within a hotel or high-volume setting, and hold a Certificate III or IV in Commercial Cookery or equivalent. Essential attributes include strong financial awareness for cost control, excellent team management skills, and the ability to maintain performance under pressure.
Experience Required
Minimum 5 year(s)
Sous Chef at Motek Florida
New York, New York, United States - Full Time
Skills Needed
Supervision, Line Execution, Food Quality Maintenance, Inventory Control, Ordering, Food Storage, Staff Training, Food Safety Enforcement, Sanitation, Cleanliness Standards, Expediting, Labor Scheduling, Productivity Management, Culinary Standards Adherence, Team Supervision, Kitchen Organization
Specialization
Candidates must possess a minimum of three years of experience in a fast-paced, high-volume kitchen, including at least one year in a supervisory role, with Mediterranean cuisine experience being advantageous. A culinary degree or formal training is preferred, alongside strong knowledge of food safety regulations and experience managing inventory, ordering, and labor efficiency.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuwait City, Al Asimah, Kuwait - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Purchasing, Food Storage, Quality Control, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Problem Solving, Interpersonal Skills
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 managing shift operations, ensuring compliance with all food and beverage standards, and maintaining purchasing and sanitation protocols.
Experience Required
Minimum 2 year(s)
Head Chef at Millennium Copthorne Hotels Plc
Abu Dhabi, Abu Dhabi Emirate, United Arab Emirates - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Menu Development, Food Quality, Food Safety, Team Management, Budget Management, Cost Control, Inventory Control, Sanitation Standards, Recipe Creation, Culinary Techniques, Team Training, Supplier Collaboration, Event Catering, Trend Awareness
Specialization
The role requires strong leadership capabilities to manage and train the culinary team while driving high standards in food quality and presentation. Candidates must be adept at menu creation, adherence to sanitation regulations, and managing operational aspects like budgeting and supplier relations.
Experience Required
Minimum 5 year(s)
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Meal Preparation, Temperature Regulation, Portion Control, Food Garnish, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Team Support, Safety Procedures, Guest Service, Communication, Employee Coaching, Scheduling, Training, Evaluation, Discipline
Specialization
Candidates should possess at least 3 years of related work experience, with a preferred technical, trade, or vocational school degree, although no specific supervisory experience is required. Essential functions include physical tasks such as standing for extended periods and lifting objects up to 25 pounds without assistance.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, gujarat, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Sanitation, Staff Supervision, Menu Development, Food Presentation, Inventory Management, Budgeting, Leadership, Communication, Coaching, Mentoring, Customer Service, Quality Control, Labor Management
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, culinary skills, and knowledge of food safety regulations are required.
Experience Required
Minimum 2 year(s)
Head Chef at BaxterStorey Ireland Ltd
Leeds, England, United Kingdom - Full Time
Skills Needed
Team Leadership, Menu Development, Food Safety, Haccp, Inventory Management, Staff Training, Cost Control, Culinary Arts, Kitchen Management, Food Presentation, Communication, Problem Solving, Organizational Skills, Strategic Planning, Quality Control
Specialization
Candidates must have proven experience as a Head Chef or in a similar leadership role within a professional kitchen. A culinary degree or equivalent experience, along with strong knowledge of food safety regulations and HACCP standards, is required.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Goa, India - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Food Presentation, Budget Management, Inventory Control, Team Leadership, Customer Service, Performance Management, Coaching, Scheduling, 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)
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Amman, Amman, Jordan - Full Time
Skills Needed
Food Preparation, Cooking, Portion Control, Garnishing, Temperature Regulation, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Teamwork, Communication, Safety Procedures, Employee Coaching, Scheduling, Training
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no prior supervisory experience is required. 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 HarborChase of Boynton
Orlando, Florida, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Food Safety, Inventory Management, Staff Supervision, Budget Compliance, Meal Presentation, Portion Control, Kitchen Sanitation, Recipe Development, Staff Training, Loss Prevention, Scheduling, Food Handling
Specialization
Candidates must have six months to one year of culinary experience or equivalent education. A Serv-Safe certification or equivalent food handling license is required, along with the ability to pass a Level 2 background screening.
Head Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Leadership, Mentoring, Team Management, Food Quality Control, Menu Development, Cost Control, Inventory Management, Stock Control, Whs Compliance, Haccp Compliance, Hygiene Regulation Adherence, Rostering, Staff Development, Operational Efficiency, Culinary Innovation, Fast Paced Environment Adaptability
Specialization
Candidates must possess a Certificate III or IV in Commercial Cookery or equivalent, along with proven experience as a Head Chef or in a senior leadership role, preferably in a high-volume hotel setting. 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 SINGAPORE MARRIOTT TANG PLAZA HOTEL
Thrippunithura, kerala, India - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Quality Control, Purchasing, Receiving, Food Storage, Team Building, Customer Service, Performance Management, Coaching, Mentoring, Problem Solving
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 managing shift operations, preparing diverse foods, developing new applications, and ensuring compliance with all food handling and sanitation regulations.
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 Control, Menu Development, Cost Control, Inventory Management, Stock Control, Whs Compliance, Haccp Compliance, Hygiene Regulations, Rostering, Staff Development, Commercial Cookery, Modern Cuisine Trends
Specialization
Candidates must possess a Certificate III or IV in Commercial Cookery or equivalent, along with proven experience as a Head Chef or in a senior leadership role within a high-volume or hotel environment. Essential requirements include strong knowledge of modern cuisine, excellent team management skills, financial awareness for cost control, and the ability to work under pressure.
Experience Required
Minimum 5 year(s)
Head Chef at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Kitchen Service Leadership, Food Cost Management, Ordering, Inventory Control, Staffing Levels, Rostering, Food Quality Assurance, Team Guidance, Hygiene Standards, Food Safety Compliance, Team Management, Working Under Pressure, Organizational Skills, Communication Skills, Culinary Creativity, Supplier Relations
Specialization
Candidates must have previous experience as a Senior Sous Chef or above in a hotel or high-volume restaurant environment, possessing strong leadership and team management skills. Essential qualifications include a Food Safety Supervisor Certification, creativity regarding food trends, and flexibility to work a rotating schedule including nights and holidays.
Experience Required
Minimum 5 year(s)
Head Chef at Minor International
Rockhampton, Queensland, Australia - Full Time
Skills Needed
Leadership, Mentoring, Team Management, Food Quality Control, Menu Development, Cost Control, Inventory Management, Haccp Compliance, Whs Compliance, Rostering, Staff Development, Commercial Cookery, Cuisine Trends, Financial Awareness, Pressure Management
Specialization
Candidates must possess proven experience as a Head Chef or in a senior kitchen leadership role, preferably in a hotel or high-volume setting, and hold at least a Certificate III or IV in Commercial Cookery. Essential qualifications include strong leadership, financial awareness for cost control, and a proactive passion for delivering exceptional culinary experiences.
Experience Required
Minimum 5 year(s)
Demi Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Plating, Food Safety, Hygiene, Whs Compliance, Teamwork, Communication, Menu Planning, Recipe Development, Commercial Cookery
Specialization
Candidates must possess previous experience as a Demi Chef or in a similar kitchen role, along with relevant Australian cookery qualifications, ideally a Certificate III in Commercial Cookery. Essential attributes include knowledge of cooking techniques, hygiene standards, strong teamwork skills, and flexibility to work rotating shifts, including weekends and public holidays.
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)