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Chef De Partie Jobs overseas

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Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, west bengal, India - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Budget Management, Food Presentation, Inventory Management, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Labor Management, Quality Control
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 2 year(s)
Sous Chef at Millennium Copthorne Hotels Plc
Newcastle upon Tyne, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Kitchen Management, Team Leadership, Haccp, Food Safety Legislation, Menu Planning, Stock Management, Staff Coaching, Quality Control, Allergen Management, Inventory Control, Hygiene Standards, Service Coordination, Multi Tasking, Communication
Specialization
Candidates must be confident chefs capable of running a kitchen and leading a team effectively. A strong passion for food and a solid understanding of food safety and hygiene standards are required.
Experience Required
Minimum 2 year(s)
Sous Chef at Brookdale Senior Living Inc.
Tyler, Texas, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Preparation, Hospitality, Menu Planning, Team Leadership
Specialization
Candidates should possess the skills and experience necessary for a Sous Chef role. A high school diploma is listed as the study level requirement.
Experience Required
Minimum 2 year(s)
Sous Chef at Bazaar Holdings Hotel Development LLC
New York, New York, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Staff Training, Inventory Management, Food Safety & Sanitation, Budgeting, Labor Management, Butchery, Sauce Preparation, Knife Skills, Performance Management, Operational Efficiency
Specialization
Requires a minimum of 3 years of sous chef experience and 5 years of overall kitchen experience. Extensive knowledge of culinary fundamentals and the ability to supervise and motivate a diverse team are essential.
Experience Required
Minimum 5 year(s)
Sous Chef at Frasers Group
Bassetlaw, England, United Kingdom - Full Time
Skills Needed
Food Quality, Dish Specifications, Team Leadership, Coaching, Food Safety, Health & Safety, Cost Management, Performance Review, Guest Relations, Purchasing, Cooking, Organization, Motivation, Pressure Management
Specialization
Candidates must be experienced chefs, ideally holding an NVQ Level 2 in professional cookery, and possess a strong passion for cooking and team leadership capabilities. Essential attributes include being highly organized, self-motivated, energetic, and able to remain calm and focused under pressure, with previous purchasing responsibility being required.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Melbourne, Victoria, Australia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, 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 handling and sanitation regulations.
Experience Required
Minimum 2 year(s)
SOUS CHEF at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Lipa, Batangas, Philippines - Full Time
Skills Needed
Food Preparation, Kitchen Management, Staff Supervision, Food Safety, Menu Planning, Inventory Management, Training And Development, Scheduling, Quality Control, Team Leadership, Communication, Decorative Food Display, Safety Compliance, Conflict Resolution, Coaching
Specialization
Candidates must have 4 to 6 years of related work experience and at least 2 years of supervisory experience. A technical, trade, or vocational school degree is preferred.
Experience Required
Minimum 5 year(s)
Sous Chef at American Cruise Lines
New Madrid, Missouri, 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
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
Arlington, Oregon, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Teamwork, Communication, Interpersonal Skills, Teaching, Training, Organization, Food Production, Quality Control
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
Beaufort, South Carolina, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Teamwork, Communication, Interpersonal Skills, Teaching, Training, Food Preparation, Hygiene Standards, 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)
Head chef at Accor
Sheffield, England, United Kingdom - Full Time
Skills Needed
Kitchen Leadership, Menu Development, Food Quality Control, Team Management, Inventory Management, Cost Control, Food Safety, Kitchen Hygiene, Staff Training, Communication, Organization, Food Presentation
Specialization
Proven experience as a Head Chef or experienced Sous Chef with relevant hospitality qualifications. Must have strong knowledge of food safety standards and the ability to work in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Melbourne, Victoria, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Sanitation, Knife Skills, Food Safety, Equipment Operation, Portion Control, Teamwork, Communication, Quality Control
Specialization
Requires at least one year of related work experience and a high school diploma or G.E.D. equivalent. Candidates must be able to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Head Chef at Opal Healthcare
Logan City, Queensland, Australia - Full Time
Skills Needed
Kitchen Leadership, Menu Design, Food Safety, Kitchen Hygiene, Budget Management, Stock Control, Culinary Excellence, Financial Management, Communication, Mentoring
Specialization
Requires a Certificate IV in Commercial Cookery, a Food Safety Supervisor Certificate, and proven leadership experience as a Head or Senior Chef. Candidates must be willing to undergo medical, police, and NDIS worker screening checks.
Experience Required
Minimum 5 year(s)
Head Chef at BaxterStorey Ireland Ltd
London, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Team Leadership, Budget Management, Stakeholder Management, Coaching, Delegation, Strategic Thinking, Financial Analysis, Health And Safety Compliance, Sustainability, Menu Innovation, Organizational Skills, Communication, Project Prioritization, Conflict Resolution, Performance Management
Specialization
Proven experience as a Head Chef with a strong track record of managing, training, and supporting teams. Must be financially astute with the ability to maintain budgets and drive commercial performance in a fast-paced environment.
Experience Required
Minimum 5 year(s)
SOUS CHEF at Powderhorn Mountain Resort
, Colorado, United States - Full Time
Skills Needed
Kitchen Operations, Food Preparation, Food Safety, Staff Supervision, Inventory Management, Menu Planning, Labor Cost Management, Banquet Catering, Portion Control, Sanitation Standards, Leadership, Communication, Organizational Skills, Guest Service, Hospitality
Specialization
Candidates need 2-5 years of culinary and supervisory experience, with a culinary degree preferred. Must have strong leadership skills and the ability to work flexible schedules in a fast-paced resort environment.
Experience Required
Minimum 2 year(s)
Sous Chef at Deepwood Estates by Barclay House
Lexington, South Carolina, United States - Full Time
Skills Needed
Meal Preparation, Menu Planning, Food Safety, Sanitation Standards, Staff Supervision, Inventory Management, Customer Service, Portion Control, Recipe Adherence, Administrative Duties, Mentoring, Basic Computer Skills
Specialization
Requires a high school diploma and at least 2 years of experience in full-service restaurant cooking. Candidates must possess strong communication skills, knowledge of food safety practices, and the ability to mentor others.
Experience Required
Minimum 2 year(s)
Head Chef at Five Iron Golf NYC LLC
Boston, Massachusetts, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Menu Development, Inventory Management, Food Safety Compliance, Staff Mentoring, Budget Management, Event Planning, Vendor Relations, Recipe Testing, Hospitality Management, Google Suite, Restaurant Management Software, Communication, Interpersonal Skills, Team Building
Specialization
Requires a culinary degree or professional certification with at least 5 years of leadership experience in high-volume environments. Must be fluent in English and proficient in restaurant management software and Google Suite.
Experience Required
Minimum 5 year(s)
Sous Chef at Fox Hill Club
Longmont, Colorado, United States - Full Time
Skills Needed
Kitchen Operations, Staff Training, Sanitation Standards, Health Code Compliance, P&L Management, Food Cost Management, Inventory Control, Payroll Management, Hiring, Employee Development, Banquet Operations, Leadership
Specialization
Requires over 3 years of experience as a chef in a full-service Golf Club. Must have advanced knowledge of financial business operations and a strong passion for culinary excellence.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Darwin, , Australia - Full Time
Skills Needed
Leadership, Kitchen Operations, Menu Planning, Food Presentation, Hygiene, Safety, Stock Control, Inventory Management, Food Safety, Team Development, Motivation, Administrative Skills, Cost Control
Specialization
Candidates must have trade qualifications and a minimum of 2 years of experience in the hotel industry. Demonstrated leadership experience and a strong understanding of food cost and control are 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 Techniques, Plating, Food Safety, Hygiene Standards, Haccp, Whs Compliance, Teamwork, Communication, Menu Planning, Recipe Development, Kitchen Management
Specialization
Requires previous experience as a Demi Chef and a Certificate III in Commercial Cookery or equivalent. Candidates must have a strong understanding of HACCP and OH&S requirements and the flexibility to work rotating shifts.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, west bengal, India -
Full Time

Start Date

Immediate

Expiry Date

10 Jul, 26

Salary

0.0

Posted On

12 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary operations, Kitchen management, Food safety, Sanitation standards, Staff supervision, Menu development, Budget management, Food presentation, Inventory management, Team leadership, Customer service, Performance management, Coaching, Mentoring, Labor management, Quality control

Industry

Hospitality

Description
JOB SUMMARY   Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.   CANDIDATE PROFILE    Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.   CORE WORK ACTIVITIES   Ensuring Culinary Standards and Responsibilities are Met • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met.   Leading Kitchen Operations • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results.   Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints.   Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Trains employees in safety procedures.   Managing and Conducting Human Resource Activities  • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance appraisal process, providing feedback as needed. • Brings issues to the attention of the department manager and Human Resources as necessary.   Additional Responsibilities  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings.     At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Fairfield by Marriott guarantees a beautifully simple stay wherever you travel, with over 1,000 locations worldwide. Our Marriott family farm heritage inspires a calming, reliable experience characterized by warm hospitality, all at a great value. As a member of our team, you’ll deliver on the Fairfield Guarantee — our commitment that every guest leaves the hotel satisfied. At Fairfield, we invite you to explore career opportunities that hold our hotels and the service we provide to the highest standard. In joining Fairfield by Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global  team, and become the best version of you.

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Responsibilities
The Sous Chef is responsible for managing daily kitchen operations, ensuring high-quality food production, and maintaining sanitation standards. They also lead and develop kitchen staff while ensuring guest satisfaction and adherence to operating budgets.
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, west bengal, India - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Budget Management, Food Presentation, Inventory Management, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Labor Management, Quality Control
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 2 year(s)
Sous Chef at Millennium Copthorne Hotels Plc
Newcastle upon Tyne, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Kitchen Management, Team Leadership, Haccp, Food Safety Legislation, Menu Planning, Stock Management, Staff Coaching, Quality Control, Allergen Management, Inventory Control, Hygiene Standards, Service Coordination, Multi Tasking, Communication
Specialization
Candidates must be confident chefs capable of running a kitchen and leading a team effectively. A strong passion for food and a solid understanding of food safety and hygiene standards are required.
Experience Required
Minimum 2 year(s)
Sous Chef at Brookdale Senior Living Inc.
Tyler, Texas, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Preparation, Hospitality, Menu Planning, Team Leadership
Specialization
Candidates should possess the skills and experience necessary for a Sous Chef role. A high school diploma is listed as the study level requirement.
Experience Required
Minimum 2 year(s)
Sous Chef at Bazaar Holdings Hotel Development LLC
New York, New York, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Staff Training, Inventory Management, Food Safety & Sanitation, Budgeting, Labor Management, Butchery, Sauce Preparation, Knife Skills, Performance Management, Operational Efficiency
Specialization
Requires a minimum of 3 years of sous chef experience and 5 years of overall kitchen experience. Extensive knowledge of culinary fundamentals and the ability to supervise and motivate a diverse team are essential.
Experience Required
Minimum 5 year(s)
Sous Chef at Frasers Group
Bassetlaw, England, United Kingdom - Full Time
Skills Needed
Food Quality, Dish Specifications, Team Leadership, Coaching, Food Safety, Health & Safety, Cost Management, Performance Review, Guest Relations, Purchasing, Cooking, Organization, Motivation, Pressure Management
Specialization
Candidates must be experienced chefs, ideally holding an NVQ Level 2 in professional cookery, and possess a strong passion for cooking and team leadership capabilities. Essential attributes include being highly organized, self-motivated, energetic, and able to remain calm and focused under pressure, with previous purchasing responsibility being required.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Melbourne, Victoria, Australia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, 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 handling and sanitation regulations.
Experience Required
Minimum 2 year(s)
SOUS CHEF at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Lipa, Batangas, Philippines - Full Time
Skills Needed
Food Preparation, Kitchen Management, Staff Supervision, Food Safety, Menu Planning, Inventory Management, Training And Development, Scheduling, Quality Control, Team Leadership, Communication, Decorative Food Display, Safety Compliance, Conflict Resolution, Coaching
Specialization
Candidates must have 4 to 6 years of related work experience and at least 2 years of supervisory experience. A technical, trade, or vocational school degree is preferred.
Experience Required
Minimum 5 year(s)
Sous Chef at American Cruise Lines
New Madrid, Missouri, 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
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
Arlington, Oregon, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Teamwork, Communication, Interpersonal Skills, Teaching, Training, Organization, Food Production, Quality Control
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
Beaufort, South Carolina, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Teamwork, Communication, Interpersonal Skills, Teaching, Training, Food Preparation, Hygiene Standards, 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)
Head chef at Accor
Sheffield, England, United Kingdom - Full Time
Skills Needed
Kitchen Leadership, Menu Development, Food Quality Control, Team Management, Inventory Management, Cost Control, Food Safety, Kitchen Hygiene, Staff Training, Communication, Organization, Food Presentation
Specialization
Proven experience as a Head Chef or experienced Sous Chef with relevant hospitality qualifications. Must have strong knowledge of food safety standards and the ability to work in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Melbourne, Victoria, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Sanitation, Knife Skills, Food Safety, Equipment Operation, Portion Control, Teamwork, Communication, Quality Control
Specialization
Requires at least one year of related work experience and a high school diploma or G.E.D. equivalent. Candidates must be able to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Head Chef at Opal Healthcare
Logan City, Queensland, Australia - Full Time
Skills Needed
Kitchen Leadership, Menu Design, Food Safety, Kitchen Hygiene, Budget Management, Stock Control, Culinary Excellence, Financial Management, Communication, Mentoring
Specialization
Requires a Certificate IV in Commercial Cookery, a Food Safety Supervisor Certificate, and proven leadership experience as a Head or Senior Chef. Candidates must be willing to undergo medical, police, and NDIS worker screening checks.
Experience Required
Minimum 5 year(s)
Head Chef at BaxterStorey Ireland Ltd
London, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Team Leadership, Budget Management, Stakeholder Management, Coaching, Delegation, Strategic Thinking, Financial Analysis, Health And Safety Compliance, Sustainability, Menu Innovation, Organizational Skills, Communication, Project Prioritization, Conflict Resolution, Performance Management
Specialization
Proven experience as a Head Chef with a strong track record of managing, training, and supporting teams. Must be financially astute with the ability to maintain budgets and drive commercial performance in a fast-paced environment.
Experience Required
Minimum 5 year(s)
SOUS CHEF at Powderhorn Mountain Resort
, Colorado, United States - Full Time
Skills Needed
Kitchen Operations, Food Preparation, Food Safety, Staff Supervision, Inventory Management, Menu Planning, Labor Cost Management, Banquet Catering, Portion Control, Sanitation Standards, Leadership, Communication, Organizational Skills, Guest Service, Hospitality
Specialization
Candidates need 2-5 years of culinary and supervisory experience, with a culinary degree preferred. Must have strong leadership skills and the ability to work flexible schedules in a fast-paced resort environment.
Experience Required
Minimum 2 year(s)
Sous Chef at Deepwood Estates by Barclay House
Lexington, South Carolina, United States - Full Time
Skills Needed
Meal Preparation, Menu Planning, Food Safety, Sanitation Standards, Staff Supervision, Inventory Management, Customer Service, Portion Control, Recipe Adherence, Administrative Duties, Mentoring, Basic Computer Skills
Specialization
Requires a high school diploma and at least 2 years of experience in full-service restaurant cooking. Candidates must possess strong communication skills, knowledge of food safety practices, and the ability to mentor others.
Experience Required
Minimum 2 year(s)
Head Chef at Five Iron Golf NYC LLC
Boston, Massachusetts, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Menu Development, Inventory Management, Food Safety Compliance, Staff Mentoring, Budget Management, Event Planning, Vendor Relations, Recipe Testing, Hospitality Management, Google Suite, Restaurant Management Software, Communication, Interpersonal Skills, Team Building
Specialization
Requires a culinary degree or professional certification with at least 5 years of leadership experience in high-volume environments. Must be fluent in English and proficient in restaurant management software and Google Suite.
Experience Required
Minimum 5 year(s)
Sous Chef at Fox Hill Club
Longmont, Colorado, United States - Full Time
Skills Needed
Kitchen Operations, Staff Training, Sanitation Standards, Health Code Compliance, P&L Management, Food Cost Management, Inventory Control, Payroll Management, Hiring, Employee Development, Banquet Operations, Leadership
Specialization
Requires over 3 years of experience as a chef in a full-service Golf Club. Must have advanced knowledge of financial business operations and a strong passion for culinary excellence.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Darwin, , Australia - Full Time
Skills Needed
Leadership, Kitchen Operations, Menu Planning, Food Presentation, Hygiene, Safety, Stock Control, Inventory Management, Food Safety, Team Development, Motivation, Administrative Skills, Cost Control
Specialization
Candidates must have trade qualifications and a minimum of 2 years of experience in the hotel industry. Demonstrated leadership experience and a strong understanding of food cost and control are 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 Techniques, Plating, Food Safety, Hygiene Standards, Haccp, Whs Compliance, Teamwork, Communication, Menu Planning, Recipe Development, Kitchen Management
Specialization
Requires previous experience as a Demi Chef and a Certificate III in Commercial Cookery or equivalent. Candidates must have a strong understanding of HACCP and OH&S requirements and the flexibility to work rotating shifts.
Experience Required
Minimum 2 year(s)