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Chef De Partie Jobs overseas

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Sous Chef at HIND Management
Christchurch, Canterbury, New Zealand - Full Time
Skills Needed
Menu Planning, Stock Ordering, Cooking, Team Training, Recipe Production, Presentation Standards, Kitchen Service Operations, Food Cost Control, Manning Cost Control, Purchasing, Concept Ideas, Menu Drafting, Sanitation, Food Safety, Leadership, Communication
Specialization
Candidates must have a minimum of two years of relevant experience, with three years of proven experience as a Chef in a medium to large restaurant being preferred. Essential skills include expertise in product quality, presentation, pastry, hot kitchen experience, outstanding communication, leadership, and a solid understanding of cost management and relevant New Zealand health and safety legislation.
Experience Required
Minimum 2 year(s)
Head Chef at Minor International
Auckland, Auckland, New Zealand - 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, Communication, Financial Awareness, Problem Solving
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 a Certificate III or IV in Commercial Cookery or equivalent. Essential qualifications include strong knowledge of modern cuisine trends, excellent team management skills, financial awareness for cost control, and the ability to work proactively under pressure.
Experience Required
Minimum 5 year(s)
Head Chef at Minor International
Auckland, Auckland, New Zealand - 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 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 attributes include strong financial awareness for cost control, excellent leadership skills, and a genuine passion for delivering exceptional culinary experiences.
Experience Required
Minimum 5 year(s)
Sous Chef at HIND Management
Queenstown, Otago, New Zealand - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Food Safety Standards, Leadership, Mentoring, Menu Creation, Inventory Management, Cost Control, Hygiene Standards, Communication, Team Collaboration, Adaptability, Culinary Qualifications, Training, Presentation Skills, Customer Service
Specialization
Candidates should have in-depth knowledge of kitchen operations and strong leadership qualities. Relevant culinary qualifications or significant experience in a similar role are preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at IHG Career
Wellington, Wellington, New Zealand - Full Time
Skills Needed
Chef Experience, Problem Solving, Customer Interaction, Supervision, Organization Skills, Flexibility
Specialization
Candidates should have a minimum of 2 years of chef experience in a hotel or resort environment and the ability to remain calm during busy periods. Strong organizational skills and the ability to supervise a team are also essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Forefront Healthcare & Culinary Services
Madison, Mississippi, United States - Full Time
Skills Needed
Food Preparation, Meal Service Coordination, Cooking Schedule Planning, Portion Control, Nutritional Snack Preparation, Menu Collaboration, Temperature Monitoring, Inventory Inspection, Supply Storage Supervision, Staff Supervision, Equipment Maintenance Reporting, Safety Code Adherence, Dietary Regulations Knowledge, Motor Coordination, Manual Dexterity, Recipe Following
Specialization
Candidates must be able to read, write, and speak English, with a preference for those having education in quantity cooking and therapeutic diets, and a minimum of one year of food service experience in a healthcare dietary setting is desired. A ServSafe Food Protection Manager Certification is required or must be obtained within 90 days of employment.
Head Chef at Radisson Hotel Group
, Gauteng, South Africa - Full Time
Skills Needed
Culinary Excellence, Team Management, Budgeting, Inventory Management, Technical Cooking Skills, Creative Problem Solving, Attention To Detail, Verbal Communication, Leadership, Menu Planning, Food Safety, Kitchen Operations, Staff Training, Quality Control, Guest Satisfaction
Specialization
Candidates must have proven experience in managing a kitchen team and possess excellent technical cooking skills. A strong focus on guest satisfaction, creative problem-solving, and effective communication is essential for this role.
Experience Required
Minimum 5 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)
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 Greene King
Poole, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Standards, Menu Presentation, Communication, Problem Solving, Performance Management, Operational Efficiency
Specialization
Candidates must have experience managing a busy kitchen and a proven ability to lead and develop high-performing teams. Strong attention to detail regarding food presentation and the ability to work effectively under pressure are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey
Gerrards Cross, England, United Kingdom - Full Time
Skills Needed
Food Preparation, High Quality Food Delivery, Food Safety, Hygiene Standards, Teamwork, Customer Service, Menu Planning, Stock Control, Cost Management, Health & Safety Compliance, Safeguarding, Training Support, Deputizing, Professional Presentation, Nutritious Food
Specialization
Candidates must be enthusiastic and committed chefs capable of supporting food preparation and service delivery in a school setting, adhering to all company and client standards. Applicants must demonstrate the Right to Work in the UK and be prepared for regulated activity requiring an Enhanced DBS check.
Experience Required
Minimum 2 year(s)
Sous Chef at Atlas Restaurant Group
Baltimore, Maryland, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Menu Planning, Food Quality Control, Inventory Management, Safety And Sanitation, Staff Training, Scheduling, Fine Dining, Culinary Arts, Equipment Maintenance, Troubleshooting, Cost Control, Food Presentation, Leadership
Specialization
Candidates must have a high school diploma or equivalent and 2 to 4 years of experience in high-volume fine dining. Strong leadership, organizational, and culinary skills are essential for this role.
Experience Required
Minimum 2 year(s)
Sous Chef at SLO Brewing Co LLC
San Luis Obispo, California, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Safety, Staff Supervision, Inventory Management, Cost Control, Training And Development, Communication, Problem Solving, Team Building, Sanitation Management, Equipment Maintenance, Point Of Sale Systems, Budgeting, Bilingual (English/Spanish)
Specialization
Candidates must have at least 2 years of culinary leadership experience and possess or obtain a food safety certification. Strong communication, supervisory, and computer skills are required, along with the physical ability to operate kitchen equipment and lift up to 50 pounds.
Experience Required
Minimum 2 year(s)
Chef-Head at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mazatlán, Sinaloa, Mexico - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budget Management, Inventory Control, Food Preparation, Customer Service, Team Leadership, Staff Training, Waste Management, Quality Control, Communication Skills, Problem Solving
Specialization
Candidates must have a high school diploma or GED with 4 years of experience, or a 2-year degree in Culinary Arts or related field with 2 years of experience. Strong leadership, communication, and culinary skills are essential for this role.
Experience Required
Minimum 2 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.
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)
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)
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)
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.
Sous Chef at HIND Management
Christchurch, Canterbury, New Zealand -
Full Time

Start Date

Immediate

Expiry Date

31 May, 26

Salary

0.0

Posted On

02 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Menu Planning, Stock Ordering, Cooking, Team Training, Recipe Production, Presentation Standards, Kitchen Service Operations, Food Cost Control, Manning Cost Control, Purchasing, Concept Ideas, Menu Drafting, Sanitation, Food Safety, Leadership, Communication

Industry

Hospitality

Description
The Role | Te mahi It's a great opportunity awaits a driven Sous Chef at Sudima Christchurch Airport This hands-on role as Sous Chef supports our Head Chef, oversees and manages the kitchen team in a way that is aligned with our Company Values. Bring your experience and creativity to ensure success in menu planning, stock ordering, cooking and team training. This is a full-time job with guaranteed 40 hours per week. Responsibilities | Ngā haepapa Coordinate, prepare, and produce all recipes in line with cooking technique and presentation standards set out by the Head Chef Organise and work in the kitchen service operations for the restaurant and room service on a day to day basis so that they run efficiently and productively Prepare and present outstanding dishes in all outlets, including conferencing Encourage and support junior chefs and kitchen assistants Support the Head Chef in managing a busy kitchen and lead by example Be pro-active in controlling food and manning costs being fully aware of forecasted business and targeted profitability whilst maintaining standards. Maintain a sound knowledge of the hotel’s procedures for purchasing of food stocks, the control of purchasing levels. Participate in the drafting of concept ideas and menus Comply with nutrition, sanitation and food safety standards Can work in 7-day rotating roster Can start as soon as possible About you | Ko koe tēnei We seek team members with a great attitude, in addition to that ,the following skills will see you succeed in this role. A minimum of two years' relevant experience is required. A qualification such as a Certificate in Cookery (Level 4) will be an advantage. 3 years proven experience as Chef in a medium to large restaurant NZQF diploma is preferred Expert in product quality and presentation skills Experience in conference and banqueting Pastry and hot kitchen experience required Outstanding communication and leadership skills A solid understanding of managing costs A solid understanding of MS office and rostering Understanding of current culinary trends and kitchen processes Working knowledge of NZ H&S legislation (Health and Safety at Work Act 2015) Candidates must have the legal right to work in New Zealand to be considered for the role. He kura te tangata - We are all valued As an employer of choice, we offer great employee benefits like life insurance, outstanding health and wellbeing programmes and discounts on hotels, restaurants, bars and spas across our network - not just for you, but in some cases your friends and family too! Wellbeing programme including Health insurance discounts Free meals on duty and free parking near the airport Free Life Insurance, Digital Will & Best Doctors teleservice after 3 months of employment Excellent reward & recognition events Long service and anniversary gifts and benefits Staff, family and friends rates within our network of hotels Paid training and individual Employee Development Plans Training towards NZQA qualifications and our very own online digital learning platform Who We Are - Ko Wai Mātou Here at Sudima Hotels, we have one passion, you! We care, we do the right thing and we work together. As a Sudima team member, you will demonstrate these values with your day-to-day actions, however great or small. We believe 'We Are all Valued - He Kura te Tangata', and our success is a direct reflection of our people and our company culture. We live and breathe Manaakitanga, hospitality is at the heart of all that we do. As HRD's Five Star Employer of Choice Award in 2019, 2022, and in 2024, our people love coming to work every day and we think you will too! Hind Management, the management company behind Sudima Hotels, builds, operates, and manages our award-winning hotels, restaurants, bars, and spa businesses. As industry leaders in social and environmental responsibility, they operate on a sustainable business model that takes the well-being of our people and planet seriously. Above all, we’re looking for positive people. Working with us not only means getting unlimited opportunities to develop yourself and your career but being part of a community and company culture that’s passionate about putting people first. Nau mai, haere mai, tauti mai! Hind Management is committed to accessibility, should you require assistance or support and are unable to apply online due to an access need, contact our office (+64) 99051727 or email our Talent Acquisition Team at careers@hindmanagement.com. We will aim to respond within 48 hours Monday to Friday 9am - 5pm. We encourage people from diverse backgrounds to apply. We are proud to promote diversity and inclusion within our workplace and ensure an equitable selection process for all. We offer a fully inclusive accessible hiring process, let us know how we can support you to present your best self. E manawanui ana tātou - We care Ka mahi tahi tātou - We work together Ka whai tātou i te tika - We do the right thing He kura te tangata - We are all valued
Responsibilities
The Sous Chef will coordinate, prepare, and produce all recipes according to standards set by the Head Chef, while organizing and ensuring efficient kitchen service operations for both restaurant and room service daily. This role also involves encouraging junior staff, supporting the Head Chef in managing the busy kitchen, and proactively controlling food and manning costs to meet profitability targets.
Sous Chef at HIND Management
Christchurch, Canterbury, New Zealand - Full Time
Skills Needed
Menu Planning, Stock Ordering, Cooking, Team Training, Recipe Production, Presentation Standards, Kitchen Service Operations, Food Cost Control, Manning Cost Control, Purchasing, Concept Ideas, Menu Drafting, Sanitation, Food Safety, Leadership, Communication
Specialization
Candidates must have a minimum of two years of relevant experience, with three years of proven experience as a Chef in a medium to large restaurant being preferred. Essential skills include expertise in product quality, presentation, pastry, hot kitchen experience, outstanding communication, leadership, and a solid understanding of cost management and relevant New Zealand health and safety legislation.
Experience Required
Minimum 2 year(s)
Head Chef at Minor International
Auckland, Auckland, New Zealand - 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, Communication, Financial Awareness, Problem Solving
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 a Certificate III or IV in Commercial Cookery or equivalent. Essential qualifications include strong knowledge of modern cuisine trends, excellent team management skills, financial awareness for cost control, and the ability to work proactively under pressure.
Experience Required
Minimum 5 year(s)
Head Chef at Minor International
Auckland, Auckland, New Zealand - 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 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 attributes include strong financial awareness for cost control, excellent leadership skills, and a genuine passion for delivering exceptional culinary experiences.
Experience Required
Minimum 5 year(s)
Sous Chef at HIND Management
Queenstown, Otago, New Zealand - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Food Safety Standards, Leadership, Mentoring, Menu Creation, Inventory Management, Cost Control, Hygiene Standards, Communication, Team Collaboration, Adaptability, Culinary Qualifications, Training, Presentation Skills, Customer Service
Specialization
Candidates should have in-depth knowledge of kitchen operations and strong leadership qualities. Relevant culinary qualifications or significant experience in a similar role are preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at IHG Career
Wellington, Wellington, New Zealand - Full Time
Skills Needed
Chef Experience, Problem Solving, Customer Interaction, Supervision, Organization Skills, Flexibility
Specialization
Candidates should have a minimum of 2 years of chef experience in a hotel or resort environment and the ability to remain calm during busy periods. Strong organizational skills and the ability to supervise a team are also essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Forefront Healthcare & Culinary Services
Madison, Mississippi, United States - Full Time
Skills Needed
Food Preparation, Meal Service Coordination, Cooking Schedule Planning, Portion Control, Nutritional Snack Preparation, Menu Collaboration, Temperature Monitoring, Inventory Inspection, Supply Storage Supervision, Staff Supervision, Equipment Maintenance Reporting, Safety Code Adherence, Dietary Regulations Knowledge, Motor Coordination, Manual Dexterity, Recipe Following
Specialization
Candidates must be able to read, write, and speak English, with a preference for those having education in quantity cooking and therapeutic diets, and a minimum of one year of food service experience in a healthcare dietary setting is desired. A ServSafe Food Protection Manager Certification is required or must be obtained within 90 days of employment.
Head Chef at Radisson Hotel Group
, Gauteng, South Africa - Full Time
Skills Needed
Culinary Excellence, Team Management, Budgeting, Inventory Management, Technical Cooking Skills, Creative Problem Solving, Attention To Detail, Verbal Communication, Leadership, Menu Planning, Food Safety, Kitchen Operations, Staff Training, Quality Control, Guest Satisfaction
Specialization
Candidates must have proven experience in managing a kitchen team and possess excellent technical cooking skills. A strong focus on guest satisfaction, creative problem-solving, and effective communication is essential for this role.
Experience Required
Minimum 5 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)
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 Greene King
Poole, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Standards, Menu Presentation, Communication, Problem Solving, Performance Management, Operational Efficiency
Specialization
Candidates must have experience managing a busy kitchen and a proven ability to lead and develop high-performing teams. Strong attention to detail regarding food presentation and the ability to work effectively under pressure are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey
Gerrards Cross, England, United Kingdom - Full Time
Skills Needed
Food Preparation, High Quality Food Delivery, Food Safety, Hygiene Standards, Teamwork, Customer Service, Menu Planning, Stock Control, Cost Management, Health & Safety Compliance, Safeguarding, Training Support, Deputizing, Professional Presentation, Nutritious Food
Specialization
Candidates must be enthusiastic and committed chefs capable of supporting food preparation and service delivery in a school setting, adhering to all company and client standards. Applicants must demonstrate the Right to Work in the UK and be prepared for regulated activity requiring an Enhanced DBS check.
Experience Required
Minimum 2 year(s)
Sous Chef at Atlas Restaurant Group
Baltimore, Maryland, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Menu Planning, Food Quality Control, Inventory Management, Safety And Sanitation, Staff Training, Scheduling, Fine Dining, Culinary Arts, Equipment Maintenance, Troubleshooting, Cost Control, Food Presentation, Leadership
Specialization
Candidates must have a high school diploma or equivalent and 2 to 4 years of experience in high-volume fine dining. Strong leadership, organizational, and culinary skills are essential for this role.
Experience Required
Minimum 2 year(s)
Sous Chef at SLO Brewing Co LLC
San Luis Obispo, California, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Safety, Staff Supervision, Inventory Management, Cost Control, Training And Development, Communication, Problem Solving, Team Building, Sanitation Management, Equipment Maintenance, Point Of Sale Systems, Budgeting, Bilingual (English/Spanish)
Specialization
Candidates must have at least 2 years of culinary leadership experience and possess or obtain a food safety certification. Strong communication, supervisory, and computer skills are required, along with the physical ability to operate kitchen equipment and lift up to 50 pounds.
Experience Required
Minimum 2 year(s)
Chef-Head at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mazatlán, Sinaloa, Mexico - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budget Management, Inventory Control, Food Preparation, Customer Service, Team Leadership, Staff Training, Waste Management, Quality Control, Communication Skills, Problem Solving
Specialization
Candidates must have a high school diploma or GED with 4 years of experience, or a 2-year degree in Culinary Arts or related field with 2 years of experience. Strong leadership, communication, and culinary skills are essential for this role.
Experience Required
Minimum 2 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.
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)
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)
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)
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.