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Chef De Partie Jobs overseas

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Sous Chef at Access Management
Wimauma, Florida, United States - Full Time
Skills Needed
Kitchen Supervision, Menu Creation, Performance Management, Inventory Management, Vendor Relations, Sanitation Law Compliance, Staff Training, Budgeting, Professional Communication, Basic Computer Skills
Specialization
Candidates should have previous kitchen supervisory experience, preferably within a hotel environment. Must possess strong professional communication skills in English and the physical ability to lift up to 50 pounds.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
New Delhi, delhi, India - Full Time
Skills Needed
Stock Management, Food Cost Control, Team Leadership, Haccp Compliance, Menu Planning, Staff Training, Performance Appraisal, Kitchen Operations, Sanitation Inspection, Recipe Standardization, Resource Allocation, Quality Control
Specialization
Requires thorough knowledge of menus, recipes, and food preparation techniques. Must possess strong leadership skills and a deep understanding of HACCP regulations to guide and train the kitchen team.
Experience Required
Minimum 5 year(s)
Head Chef at Accor
Hobart, Tasmania, Australia - Full Time
Skills Needed
Italian Cooking Techniques, Menu Development, Team Management, Cost Control, Menu Engineering, Leadership, Food Safety, Whs Compliance, Supplier Relationship Management, Culinary Innovation, Event Catering, Staff Mentoring
Specialization
Requires at least 5 years of experience as a Head Chef or Senior Sous Chef in a premium environment with expertise in Italian cuisine. Must possess relevant culinary qualifications, food safety certification, and full working rights in Australia.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Kitchen Operations, Culinary Skills, Staff Supervision, Food Presentation, Haccp Compliance, Whs Requirements, Stock Management, Menu Development, Leadership, Communication, Waste Control, Cost Efficiency
Specialization
Requires a minimum Certificate III in Commercial Cookery and a current Food Handling Certification. Candidates should have previous supervisory experience in premium dining or high-volume environments.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Putrajaya, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Design, Inventory Management, Customer Service, Team Leadership, Production Planning, Performance Appraisal, Coaching And Mentoring, Food Presentation, Labor Management System
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 the ability to maintain strict food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Sydney, New South Wales, Australia - Full Time
Skills Needed
Kitchen Operations, Food Production, Menu Design, Haccp Standards, Hygiene Compliance, Team Leadership, Guest Service Excellence, Organizational Skills, Work Health And Safety, Culinary Arts
Specialization
Requires a Trade Industry Qualification or Commercial Cookery Qualification and relevant experience in a similar role. Candidates must have working rights in Australia and a self-motivated attitude for a fast-paced environment.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Port Douglas, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Food Presentation, Food Safety, Kitchen Organization, Customer Service, Portion Control, Time Management, Attention To Detail
Specialization
Candidates must possess a Trade Industry Qualification or Commercial Cookery Qualification and have relevant experience in a similar role. Must have valid working rights in Australia and a self-motivated attitude for a fast-paced environment.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Maintenance, Food Safety, Sanitation, Equipment Operation, Teamwork, Communication, Portion Control, Recipe Adherence, Quality Control
Specialization
Candidates must be able to perform physical tasks such as standing for long periods and lifting up to 25 pounds. Strong communication skills and the ability to work collaboratively within a team are essential for this role.
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Brisbane, Queensland, Australia - Full Time
Skills Needed
Culinary Standards, Food Preparation, Kitchen Operations, Hygiene Protocols, Food Safety, Sanitation, Mentoring, Team Leadership, Inventory Management, Menu Execution
Specialization
Candidates must be able to maintain high standards of cleanliness, organization, and food safety within a luxury hotel environment. The role requires a commitment to consistent service and the ability to work effectively within a professional culinary team.
Experience Required
Minimum 2 year(s)
Sous Chef at Hilton Japan
, South Ari Atoll, Maldives - Full Time
Skills Needed
Pastry Management, Bakery Operations, Menu Creation, Food Cost Control, Haccp Standards, Supervisory Skills, Time Management, Problem Solving, Customer Service, Planning And Organizing, Communication Skills, Staff Training
Specialization
Candidates should have a high school diploma, preferably with culinary education, and previous experience as a Sous Chef in an international brand. Proficiency in HACCP standards and strong supervisory and organizational skills are required.
Experience Required
Minimum 5 year(s)
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Gold Coast City, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Portioning, Food Storage, Temperature Testing, Kitchen Equipment Operation, Sanitation, Cleanliness, Task Delegation, Shift Running, Food Safety Knowledge, Communication, Teamwork, Autonomy, Culinary Career Growth
Specialization
Successful candidates must possess experience from a similar role, preferably in a 4-5 star hotel kitchen, and hold a relevant trade qualification. Strong food safety knowledge, great communication skills, and the ability to work both autonomously and in a team are essential for this position.
Experience Required
Minimum 2 year(s)
Sous Chef at Portico BaxterStorey
City of Edinburgh, Scotland, United Kingdom - Full Time
Skills Needed
Culinary Skills, Leadership, Organizational Skills, Menu Development, Food Safety, Communication, Creativity, Problem Solving, Team Collaboration, Inventory Management, Cooking Techniques, Hygiene Standards, Time Management, Kitchen Management Software, Food Presentation, Stamina
Specialization
Candidates should have a culinary degree or equivalent experience in a high-quality restaurant setting, along with proven experience as a Sous Chef or in a similar role. Strong leadership, organizational skills, and a commitment to food safety are essential.
Experience Required
Minimum 5 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Sydney, New South Wales, Australia - Full Time
Skills Needed
Pastry Chef Experience, Kitchen Sanitation, Teamwork, Organizational Skills, Time Management, Communication, Food Safety, Reliability
Specialization
Proven experience as a pastry chef in a fast-paced environment with a strong work ethic. Must be available to work overnight shifts, weekends, and public holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at Greene King
London, England, United Kingdom - Full Time
Skills Needed
Menu Development, Kitchen Management, Food Presentation, Team Training, Hygiene And Safety Compliance, Pressure Management, Collaboration, Culinary Innovation, Quality Control, Communication
Specialization
Candidates must have a passion for food and the ability to perform effectively under pressure in a busy kitchen environment. A willingness to learn new skills and a commitment to maintaining strict hygiene and safety regulations are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
San Diego, California, United States - Full Time
Skills Needed
Kitchen Supervision, Culinary Training, Recipe Standardization, Food Cost Control, Inventory Management, Fifo Rules, Food Safety And Sanitation, Team Leadership, Problem Solving, Guest Service, Banquet Menu Knowledge, Interpersonal Skills
Specialization
Requires at least 5 years of supervisory kitchen experience in a property of similar size. Must possess a valid Food Handlers Certificate and the ability to work under pressure in a fast-paced luxury environment.
Experience Required
Minimum 5 year(s)
Sous Chef at Tamarack Resort
Donnelly, Idaho, United States - Full Time
Skills Needed
Kitchen Leadership, Food Preparation, Inventory Management, Sanitation Standards, Conflict Resolution, Menu Knowledge, Advanced Cooking Techniques, Problem Solving, Guest Service, Expediting, Staff Supervision, Time Management
Specialization
Candidates must have at least 2 years of cooking experience and 6 months of management experience in a full-service restaurant. A valid Class C Driver License and a food handlers' card are required.
Experience Required
Minimum 2 year(s)
Sous Chef at Radisson Hotel Group
Doha, , Qatar - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Hygiene, Haccp, Staff Supervision, Cost Control, Indian Cuisine, Far East Cuisine, European Cuisine, Inventory Management, Food Presentation, Time Management
Specialization
Requires a Diploma or Degree in Culinary Arts and at least 4 years of experience as a Sous Chef in a 5-star hotel. Must have proven expertise in Indian, Far East, and European cuisines and a strong understanding of HACCP standards.
Experience Required
Minimum 5 year(s)
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 Accor
Khopoli, maharashtra, India - Full Time
Skills Needed
Kitchen Management, Food Safety, Haccp, Menu Planning, Staff Training, Team Leadership, Inventory Management, Quality Control, Recruitment, Performance Review, Budgeting, Scheduling
Specialization
Candidates must be proficient in food safety and HACCP standards with strong leadership skills to recruit and develop team members. Ability to maintain high professional standards of hygiene and personal appearance is required.
Experience Required
Minimum 5 year(s)
Sous Chef at The Lake Louise Ski Area Ltd
Lake Louise, Alberta, Canada - Full Time
Skills Needed
Supervision, Training, Departmental Development, Employee Coaching, Performance Appraisals, Disciplinary Action, Health And Safety Compliance, Food Handling Guidelines, Kitchen Operations Management, Staff Supervision, Menu Development, Product Ordering, Staff Scheduling, Communication, Leadership, Problem Solving
Specialization
Candidates must possess a minimum of 3-4 years of supervisory experience in the culinary field, holding a Red Seal or equivalent professional designation, and be certified in HACCP and food safety. Essential qualifications include demonstrated ability to manage a team of over 20 staff, experience across fine dining, buffet, and après styles, creativity in menu development, and strong financial management and computer skills.
Experience Required
Minimum 2 year(s)
Sous Chef at Access Management
Wimauma, Florida, United States -
Full Time

Start Date

Immediate

Expiry Date

09 Sep, 26

Salary

28.85

Posted On

11 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Supervision, Menu Creation, Performance Management, Inventory Management, Vendor Relations, Sanitation Law Compliance, Staff Training, Budgeting, Professional Communication, Basic Computer Skills

Industry

Real Estate

Description
Job Overview: The Sous Chef works closely with the Food & Beverage management to assist with management of the kitchen operations and supervision of team members. The Sous Chef will meet or exceed productivity standards, taking corrective action as needed to ensure standards and guest satisfaction are maintained. Work hours/days vary as dictated by business needs, and include weekends and holidays while covering the Head Culinary Leader duties when required.   Reports to: Chef De Cuisine/Head Culinary Leader Duties and Responsibilities: • Performing the duties of the following positions only when needed: Line Cook, Prep Cook, and Steward • Work with the Food & Beverage management to create and implement menus • Assist in overseeing the culinary team including but not limited to: recruitment, training, coaching & counseling, performance management, development, and payroll • Working collaboratively with other managers and staff to create memorable dining experiences and ensure financial success • Monitor quality of all food product and presentation • Oversee all aspects of the daily operation of the kitchen and food production areas including maintaining inventory, ordering food items & dealing with vendors, and more • Know and enforce all local health department sanitation laws   Qualifications/Skills: • Previous kitchen supervisory experience within a hotel environment is preferred • Must be able to communicate professionally and clearly in English, both written and verbal. • Ability to effectively manage internal and external relationships, which may require high levels of patience, tact, and diplomacy • Long hours sometimes required • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects • Basic computer skills, including spreadsheets, word processing and email   This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.
Responsibilities
The Sous Chef assists in managing kitchen operations, supervising the culinary team, and ensuring high productivity and guest satisfaction. Responsibilities include menu implementation, food quality monitoring, and overseeing daily production and inventory.
Sous Chef at Access Management
Wimauma, Florida, United States - Full Time
Skills Needed
Kitchen Supervision, Menu Creation, Performance Management, Inventory Management, Vendor Relations, Sanitation Law Compliance, Staff Training, Budgeting, Professional Communication, Basic Computer Skills
Specialization
Candidates should have previous kitchen supervisory experience, preferably within a hotel environment. Must possess strong professional communication skills in English and the physical ability to lift up to 50 pounds.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
New Delhi, delhi, India - Full Time
Skills Needed
Stock Management, Food Cost Control, Team Leadership, Haccp Compliance, Menu Planning, Staff Training, Performance Appraisal, Kitchen Operations, Sanitation Inspection, Recipe Standardization, Resource Allocation, Quality Control
Specialization
Requires thorough knowledge of menus, recipes, and food preparation techniques. Must possess strong leadership skills and a deep understanding of HACCP regulations to guide and train the kitchen team.
Experience Required
Minimum 5 year(s)
Head Chef at Accor
Hobart, Tasmania, Australia - Full Time
Skills Needed
Italian Cooking Techniques, Menu Development, Team Management, Cost Control, Menu Engineering, Leadership, Food Safety, Whs Compliance, Supplier Relationship Management, Culinary Innovation, Event Catering, Staff Mentoring
Specialization
Requires at least 5 years of experience as a Head Chef or Senior Sous Chef in a premium environment with expertise in Italian cuisine. Must possess relevant culinary qualifications, food safety certification, and full working rights in Australia.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Kitchen Operations, Culinary Skills, Staff Supervision, Food Presentation, Haccp Compliance, Whs Requirements, Stock Management, Menu Development, Leadership, Communication, Waste Control, Cost Efficiency
Specialization
Requires a minimum Certificate III in Commercial Cookery and a current Food Handling Certification. Candidates should have previous supervisory experience in premium dining or high-volume environments.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Putrajaya, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Design, Inventory Management, Customer Service, Team Leadership, Production Planning, Performance Appraisal, Coaching And Mentoring, Food Presentation, Labor Management System
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 the ability to maintain strict food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Sydney, New South Wales, Australia - Full Time
Skills Needed
Kitchen Operations, Food Production, Menu Design, Haccp Standards, Hygiene Compliance, Team Leadership, Guest Service Excellence, Organizational Skills, Work Health And Safety, Culinary Arts
Specialization
Requires a Trade Industry Qualification or Commercial Cookery Qualification and relevant experience in a similar role. Candidates must have working rights in Australia and a self-motivated attitude for a fast-paced environment.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Port Douglas, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Food Presentation, Food Safety, Kitchen Organization, Customer Service, Portion Control, Time Management, Attention To Detail
Specialization
Candidates must possess a Trade Industry Qualification or Commercial Cookery Qualification and have relevant experience in a similar role. Must have valid working rights in Australia and a self-motivated attitude for a fast-paced environment.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Maintenance, Food Safety, Sanitation, Equipment Operation, Teamwork, Communication, Portion Control, Recipe Adherence, Quality Control
Specialization
Candidates must be able to perform physical tasks such as standing for long periods and lifting up to 25 pounds. Strong communication skills and the ability to work collaboratively within a team are essential for this role.
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Brisbane, Queensland, Australia - Full Time
Skills Needed
Culinary Standards, Food Preparation, Kitchen Operations, Hygiene Protocols, Food Safety, Sanitation, Mentoring, Team Leadership, Inventory Management, Menu Execution
Specialization
Candidates must be able to maintain high standards of cleanliness, organization, and food safety within a luxury hotel environment. The role requires a commitment to consistent service and the ability to work effectively within a professional culinary team.
Experience Required
Minimum 2 year(s)
Sous Chef at Hilton Japan
, South Ari Atoll, Maldives - Full Time
Skills Needed
Pastry Management, Bakery Operations, Menu Creation, Food Cost Control, Haccp Standards, Supervisory Skills, Time Management, Problem Solving, Customer Service, Planning And Organizing, Communication Skills, Staff Training
Specialization
Candidates should have a high school diploma, preferably with culinary education, and previous experience as a Sous Chef in an international brand. Proficiency in HACCP standards and strong supervisory and organizational skills are required.
Experience Required
Minimum 5 year(s)
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Gold Coast City, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Portioning, Food Storage, Temperature Testing, Kitchen Equipment Operation, Sanitation, Cleanliness, Task Delegation, Shift Running, Food Safety Knowledge, Communication, Teamwork, Autonomy, Culinary Career Growth
Specialization
Successful candidates must possess experience from a similar role, preferably in a 4-5 star hotel kitchen, and hold a relevant trade qualification. Strong food safety knowledge, great communication skills, and the ability to work both autonomously and in a team are essential for this position.
Experience Required
Minimum 2 year(s)
Sous Chef at Portico BaxterStorey
City of Edinburgh, Scotland, United Kingdom - Full Time
Skills Needed
Culinary Skills, Leadership, Organizational Skills, Menu Development, Food Safety, Communication, Creativity, Problem Solving, Team Collaboration, Inventory Management, Cooking Techniques, Hygiene Standards, Time Management, Kitchen Management Software, Food Presentation, Stamina
Specialization
Candidates should have a culinary degree or equivalent experience in a high-quality restaurant setting, along with proven experience as a Sous Chef or in a similar role. Strong leadership, organizational skills, and a commitment to food safety are essential.
Experience Required
Minimum 5 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Sydney, New South Wales, Australia - Full Time
Skills Needed
Pastry Chef Experience, Kitchen Sanitation, Teamwork, Organizational Skills, Time Management, Communication, Food Safety, Reliability
Specialization
Proven experience as a pastry chef in a fast-paced environment with a strong work ethic. Must be available to work overnight shifts, weekends, and public holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at Greene King
London, England, United Kingdom - Full Time
Skills Needed
Menu Development, Kitchen Management, Food Presentation, Team Training, Hygiene And Safety Compliance, Pressure Management, Collaboration, Culinary Innovation, Quality Control, Communication
Specialization
Candidates must have a passion for food and the ability to perform effectively under pressure in a busy kitchen environment. A willingness to learn new skills and a commitment to maintaining strict hygiene and safety regulations are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
San Diego, California, United States - Full Time
Skills Needed
Kitchen Supervision, Culinary Training, Recipe Standardization, Food Cost Control, Inventory Management, Fifo Rules, Food Safety And Sanitation, Team Leadership, Problem Solving, Guest Service, Banquet Menu Knowledge, Interpersonal Skills
Specialization
Requires at least 5 years of supervisory kitchen experience in a property of similar size. Must possess a valid Food Handlers Certificate and the ability to work under pressure in a fast-paced luxury environment.
Experience Required
Minimum 5 year(s)
Sous Chef at Tamarack Resort
Donnelly, Idaho, United States - Full Time
Skills Needed
Kitchen Leadership, Food Preparation, Inventory Management, Sanitation Standards, Conflict Resolution, Menu Knowledge, Advanced Cooking Techniques, Problem Solving, Guest Service, Expediting, Staff Supervision, Time Management
Specialization
Candidates must have at least 2 years of cooking experience and 6 months of management experience in a full-service restaurant. A valid Class C Driver License and a food handlers' card are required.
Experience Required
Minimum 2 year(s)
Sous Chef at Radisson Hotel Group
Doha, , Qatar - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Hygiene, Haccp, Staff Supervision, Cost Control, Indian Cuisine, Far East Cuisine, European Cuisine, Inventory Management, Food Presentation, Time Management
Specialization
Requires a Diploma or Degree in Culinary Arts and at least 4 years of experience as a Sous Chef in a 5-star hotel. Must have proven expertise in Indian, Far East, and European cuisines and a strong understanding of HACCP standards.
Experience Required
Minimum 5 year(s)
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 Accor
Khopoli, maharashtra, India - Full Time
Skills Needed
Kitchen Management, Food Safety, Haccp, Menu Planning, Staff Training, Team Leadership, Inventory Management, Quality Control, Recruitment, Performance Review, Budgeting, Scheduling
Specialization
Candidates must be proficient in food safety and HACCP standards with strong leadership skills to recruit and develop team members. Ability to maintain high professional standards of hygiene and personal appearance is required.
Experience Required
Minimum 5 year(s)
Sous Chef at The Lake Louise Ski Area Ltd
Lake Louise, Alberta, Canada - Full Time
Skills Needed
Supervision, Training, Departmental Development, Employee Coaching, Performance Appraisals, Disciplinary Action, Health And Safety Compliance, Food Handling Guidelines, Kitchen Operations Management, Staff Supervision, Menu Development, Product Ordering, Staff Scheduling, Communication, Leadership, Problem Solving
Specialization
Candidates must possess a minimum of 3-4 years of supervisory experience in the culinary field, holding a Red Seal or equivalent professional designation, and be certified in HACCP and food safety. Essential qualifications include demonstrated ability to manage a team of over 20 staff, experience across fine dining, buffet, and après styles, creativity in menu development, and strong financial management and computer skills.
Experience Required
Minimum 2 year(s)