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Chef De Partie Jobs overseas

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Sous Chef at Star Group
Auckland Airport, Auckland Region, New Zealand - Full Time
Skills Needed
Leadership, Cooking, Prep, Communication, Ordering, Cost Management, Training, Organization, Mentoring, Creativity, Consistency
Specialization
Candidates must possess a minimum of two years of experience as a Senior Chef de Partie or Sous Chef, along with an NCEA Level 4 qualification in cookery. Successful applicants should demonstrate the ability to thrive under pressure, enjoy mentoring staff, and maintain high standards of creativity and consistency.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey
Hertsmere, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Food Safety, Allergen Management, Menu Planning, Team Motivation, Mis En Place, Service Delivery, Event Support, Attention To Detail, Teamwork, Communication Skills, Proactive Approach, Creative Presentation
Specialization
Candidates should ideally have experience as a Sous Chef within contract catering, preferably in independent education or a high-profile business setting. Essential qualities include a passion for fresh, seasonal food, strong attention to detail regarding food safety, and excellent teamwork and communication skills.
Experience Required
Minimum 2 year(s)
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Communication, Customer Service, Recipe Adherence, Food Safety, Time Management, Staff Training, Coaching, Professionalism, Collaboration
Specialization
Requires a technical, trade, or vocational school degree and at least 3 years of related work experience. Candidates must be able to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
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 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 Minor International
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Culinary Skills, Teamwork, Communication, Food Safety, Haccp, Kitchen Hygiene, Mentoring, Menu Planning, Recipe Development, Time Management, Positive Attitude, Proactive Approach, Flexibility, Cooking, Quality Control, Service Efficiency
Specialization
Candidates should have previous experience as a Demi Chef or in a similar kitchen role, along with a formal culinary qualification. A strong understanding of food safety regulations and a positive, proactive attitude towards cooking are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at IHG Career
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Arts, Presentation, Flavour, Menu Creation, Attention To Detail, Teamwork, Leadership, Time Management, Self Starter, Communication Skills, Haccp Procedures, Rostering, Ordering, Payroll Knowledge
Specialization
Candidates must possess a degree or certificate in culinary arts and have a minimum of two years of experience as a Chef de Partie or Junior Sous Chef in a hotel or restaurant setting.
Experience Required
Minimum 2 year(s)
Demi Chef at Fairfield Inn Suites by Marriott Harrisburg International Airport
Adelaide, South Australia, Australia - Full Time
Skills Needed
Organisational Skills, Food Preparation, Guest Service, Team Collaboration, Food Safety, Attention To Detail, Self Motivation, Problem Solving
Specialization
Candidates should have a Trade Industry Qualification or completion of a Commercial Cookery Qualification, along with relevant experience in a similar role. A passion for the industry and working rights in Australia are also required.
Demi Chef at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Mise En Place, Stock Rotation, Minimising Wastage, Food Preparation, Dish Presentation, Food Safety, Hygiene Standards, Section Management, Team Guidance, Working Under Pressure, Culinary Creativity, Product Sourcing, Rotating Roster Flexibility
Specialization
Candidates must have previous experience in a hotel or high-volume restaurant setting and possess the ability to work effectively under pressure. Essential qualifications include a creative culinary mind, knowledge of food trends, ability to source quality products, flexibility for a rotating roster, and sound knowledge of food safety standards.
Experience Required
Minimum 2 year(s)
Demi Chef at Minor International
Port Douglas, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Plating, Menu Planning, Recipe Development, Kitchen Hygiene, Haccp, Whs Compliance, Teamwork, Communication, Mentoring, Commercial Cookery
Specialization
Candidates must have previous experience in a similar kitchen role and possess relevant Australian cookery qualifications, such as a Certificate III. A strong understanding of food safety, hygiene standards, and the ability to work flexible shifts including weekends are essential.
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 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 IHG Career
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Arts, Menu Creation, Attention To Detail, Teamwork, Leadership, Time Management, Self Starter, Communication Skills, Haccp Procedures, Rostering, Ordering, Payroll Knowledge
Specialization
Candidates must possess a degree or certificate in culinary arts and have a minimum of two years of experience as a Chef de Partie or Junior Sous Chef in a hotel or restaurant setting. Essential qualities include creativity, attention to detail, strong leadership and teamwork skills, time management, and knowledge of HACCP procedures.
Experience Required
Minimum 2 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 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)
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)
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)
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Sydney, New South Wales, Australia - Full Time
Skills Needed
Food Passion, Learning Ability, Fast Paced Environment, Quality Driven, Independent Work, Teamwork, Organizational Skills, Work Ethic, Enthusiasm, Communication, Reliability, Washing, Disinfecting, Safety Procedures
Specialization
The ideal candidate must possess genuine excitement and passion for good food, a desire to grow in the industry, and the ability to work effectively in a fast-paced, quality-driven environment. Essential attributes include strong organizational skills, a solid work ethic, enthusiasm, and the ability to work both independently and collaboratively.
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Malé Atoll, Maldives - Full Time
Skills Needed
Culinary Talents, Staff Leadership, Food Management, Budget Management, Quality Control, Sanitation Standards, Food Preparation, Menu Development, Purchasing, Team Building, Customer Service, Performance Management, Coaching, Mentoring, Problem Solving, Equipment Maintenance
Specialization
Candidates must possess 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, assisting the Executive Chef, preparing diverse foods, developing new applications, and maintaining purchasing and storage standards.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey
London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Cleaning, Maintenance, Kitchen Leadership, Organisation, Food Safety, Attention To Detail, Communication, Teamwork, Seasonal Cooking, Recipe Adherence
Specialization
Candidates must possess proven experience in a CDP or similar role, demonstrating strong knowledge of various cooking techniques and food safety practices. Essential attributes include the confidence to lead from the front, strong organizational skills, and a passion for fresh, seasonal cooking.
Experience Required
Minimum 2 year(s)
Head Chef at Millennium Copthorne Hotels Plc
Liverpool, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Food Preparation, Menu Planning, Staff Supervision, Budget Management, Health And Safety Compliance, Haccp, Inventory Management, Food Hygiene, Team Leadership, Coaching, Performance Management, Allergen Management, Quality Control, Banqueting, Kitchen Maintenance
Specialization
The ideal candidate is an experienced senior chef with a passion for food and strong leadership capabilities. They must possess up-to-date knowledge of government Health and Food Safety legislation, including HACCP, and be able to manage kitchen operations effectively.
Experience Required
Minimum 5 year(s)
Sous Chef at Star Group
Auckland Airport, Auckland Region, New Zealand -
Full Time

Start Date

Immediate

Expiry Date

23 Jun, 26

Salary

0.0

Posted On

25 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Leadership, Cooking, Prep, Communication, Ordering, Cost Management, Training, Organization, Mentoring, Creativity, Consistency

Industry

Hospitality

Description
Escape the usual airport hustle and join a team that turns travel-rush into laid-back comfort. At The Gipsy Moth and Little Gipsy, we bring a warm, welcoming Kiwi vibe to Auckland Airport’s Domestic Terminal - a place where travellers pause, unwind, and re-fuel for their journey. The Gipsy Moth and Little Gipsy is looking for a skilled Sous Chef to support our Head Chef and lead the team through busy services. You’ll oversee prep and cooking across the kitchen, maintain communication between the front and back of house, and ensure every dish meets our quality and timing standards. You’ll also help manage ordering, costs, training, and kitchen organisation, stepping up when the Head Chef is away. To succeed in this role, you’ll need at least two years’ experience as a Senior Chef de Partie or Sous Chef, an NCEA Level 4 qualification in cookery, and leadership experience or a strong desire to develop those skills. You’ll thrive under pressure, enjoy mentoring others, and bring creativity and consistency to every service.
Responsibilities
The Sous Chef will support the Head Chef by overseeing all kitchen preparation and cooking activities, ensuring quality and timing standards are met across all services. This role also involves assisting with management tasks such as ordering, cost control, training, and kitchen organization, and stepping up in the Head Chef's absence.
Sous Chef at Star Group
Auckland Airport, Auckland Region, New Zealand - Full Time
Skills Needed
Leadership, Cooking, Prep, Communication, Ordering, Cost Management, Training, Organization, Mentoring, Creativity, Consistency
Specialization
Candidates must possess a minimum of two years of experience as a Senior Chef de Partie or Sous Chef, along with an NCEA Level 4 qualification in cookery. Successful applicants should demonstrate the ability to thrive under pressure, enjoy mentoring staff, and maintain high standards of creativity and consistency.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey
Hertsmere, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Food Safety, Allergen Management, Menu Planning, Team Motivation, Mis En Place, Service Delivery, Event Support, Attention To Detail, Teamwork, Communication Skills, Proactive Approach, Creative Presentation
Specialization
Candidates should ideally have experience as a Sous Chef within contract catering, preferably in independent education or a high-profile business setting. Essential qualities include a passion for fresh, seasonal food, strong attention to detail regarding food safety, and excellent teamwork and communication skills.
Experience Required
Minimum 2 year(s)
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Communication, Customer Service, Recipe Adherence, Food Safety, Time Management, Staff Training, Coaching, Professionalism, Collaboration
Specialization
Requires a technical, trade, or vocational school degree and at least 3 years of related work experience. Candidates must be able to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
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 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 Minor International
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Culinary Skills, Teamwork, Communication, Food Safety, Haccp, Kitchen Hygiene, Mentoring, Menu Planning, Recipe Development, Time Management, Positive Attitude, Proactive Approach, Flexibility, Cooking, Quality Control, Service Efficiency
Specialization
Candidates should have previous experience as a Demi Chef or in a similar kitchen role, along with a formal culinary qualification. A strong understanding of food safety regulations and a positive, proactive attitude towards cooking are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at IHG Career
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Arts, Presentation, Flavour, Menu Creation, Attention To Detail, Teamwork, Leadership, Time Management, Self Starter, Communication Skills, Haccp Procedures, Rostering, Ordering, Payroll Knowledge
Specialization
Candidates must possess a degree or certificate in culinary arts and have a minimum of two years of experience as a Chef de Partie or Junior Sous Chef in a hotel or restaurant setting.
Experience Required
Minimum 2 year(s)
Demi Chef at Fairfield Inn Suites by Marriott Harrisburg International Airport
Adelaide, South Australia, Australia - Full Time
Skills Needed
Organisational Skills, Food Preparation, Guest Service, Team Collaboration, Food Safety, Attention To Detail, Self Motivation, Problem Solving
Specialization
Candidates should have a Trade Industry Qualification or completion of a Commercial Cookery Qualification, along with relevant experience in a similar role. A passion for the industry and working rights in Australia are also required.
Demi Chef at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Mise En Place, Stock Rotation, Minimising Wastage, Food Preparation, Dish Presentation, Food Safety, Hygiene Standards, Section Management, Team Guidance, Working Under Pressure, Culinary Creativity, Product Sourcing, Rotating Roster Flexibility
Specialization
Candidates must have previous experience in a hotel or high-volume restaurant setting and possess the ability to work effectively under pressure. Essential qualifications include a creative culinary mind, knowledge of food trends, ability to source quality products, flexibility for a rotating roster, and sound knowledge of food safety standards.
Experience Required
Minimum 2 year(s)
Demi Chef at Minor International
Port Douglas, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Plating, Menu Planning, Recipe Development, Kitchen Hygiene, Haccp, Whs Compliance, Teamwork, Communication, Mentoring, Commercial Cookery
Specialization
Candidates must have previous experience in a similar kitchen role and possess relevant Australian cookery qualifications, such as a Certificate III. A strong understanding of food safety, hygiene standards, and the ability to work flexible shifts including weekends are essential.
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 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 IHG Career
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Arts, Menu Creation, Attention To Detail, Teamwork, Leadership, Time Management, Self Starter, Communication Skills, Haccp Procedures, Rostering, Ordering, Payroll Knowledge
Specialization
Candidates must possess a degree or certificate in culinary arts and have a minimum of two years of experience as a Chef de Partie or Junior Sous Chef in a hotel or restaurant setting. Essential qualities include creativity, attention to detail, strong leadership and teamwork skills, time management, and knowledge of HACCP procedures.
Experience Required
Minimum 2 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 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)
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)
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)
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Sydney, New South Wales, Australia - Full Time
Skills Needed
Food Passion, Learning Ability, Fast Paced Environment, Quality Driven, Independent Work, Teamwork, Organizational Skills, Work Ethic, Enthusiasm, Communication, Reliability, Washing, Disinfecting, Safety Procedures
Specialization
The ideal candidate must possess genuine excitement and passion for good food, a desire to grow in the industry, and the ability to work effectively in a fast-paced, quality-driven environment. Essential attributes include strong organizational skills, a solid work ethic, enthusiasm, and the ability to work both independently and collaboratively.
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Malé Atoll, Maldives - Full Time
Skills Needed
Culinary Talents, Staff Leadership, Food Management, Budget Management, Quality Control, Sanitation Standards, Food Preparation, Menu Development, Purchasing, Team Building, Customer Service, Performance Management, Coaching, Mentoring, Problem Solving, Equipment Maintenance
Specialization
Candidates must possess 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, assisting the Executive Chef, preparing diverse foods, developing new applications, and maintaining purchasing and storage standards.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey
London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Cleaning, Maintenance, Kitchen Leadership, Organisation, Food Safety, Attention To Detail, Communication, Teamwork, Seasonal Cooking, Recipe Adherence
Specialization
Candidates must possess proven experience in a CDP or similar role, demonstrating strong knowledge of various cooking techniques and food safety practices. Essential attributes include the confidence to lead from the front, strong organizational skills, and a passion for fresh, seasonal cooking.
Experience Required
Minimum 2 year(s)
Head Chef at Millennium Copthorne Hotels Plc
Liverpool, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Food Preparation, Menu Planning, Staff Supervision, Budget Management, Health And Safety Compliance, Haccp, Inventory Management, Food Hygiene, Team Leadership, Coaching, Performance Management, Allergen Management, Quality Control, Banqueting, Kitchen Maintenance
Specialization
The ideal candidate is an experienced senior chef with a passion for food and strong leadership capabilities. They must possess up-to-date knowledge of government Health and Food Safety legislation, including HACCP, and be able to manage kitchen operations effectively.
Experience Required
Minimum 5 year(s)