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Chef De Partie Jobs overseas

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Sous Chef at Compass Group
, Delaware, United States - Full Time
Skills Needed
Culinary Creativity, Kitchen Operations Support, Menu Development, Catering Execution, Food Safety, Sanitation Standards, Ordering, Inventory Management, Cost Control, Teamwork, Communication, Organization, Batch Cooking, Supervision, Microsoft Tools
Specialization
The ideal candidate is a flexible and creative culinary professional experienced in high-volume or multi-station production, possessing strong communication and organizational skills. Required qualifications include a culinary degree or certificate, ServSafe certification, and experience supervising hourly teams or supporting kitchen leadership.
Experience Required
Minimum 2 year(s)
Sous Chef at Bazaar Vegas 3355 LLC
Washington, District of Columbia, United States - Full Time
Skills Needed
Culinary Leadership, Service Execution, Expo Management, Food Safety, Inventory Control, Team Coaching, Recipe Adherence, Fire Management, Plating, Haccp, Kds Operation, Scheduling, Cost Control, Equipment Maintenance, Fine Dining, Theatricality
Specialization
Candidates must possess 3–5+ years of professional kitchen experience, including 1–2+ years in a leadership role within upscale or fine dining, with advanced station skills and strong expo experience.
Experience Required
Minimum 2 year(s)
Sous Chef at Tarantino Properties Inc
Lewisville, Texas, United States - Full Time
Skills Needed
Culinary Skills, Food Safety, Menu Development, Inventory Management, Team Leadership, Quality Assurance, Recipe Standardization, Training, Event Coordination, Budget Compliance, Sanitation, Food Preparation, Communication, Time Management, Problem Solving
Specialization
Candidates should have one to two years of related experience or a combination of culinary education and experience. A SERV-SAFE certification or equivalent, along with any required local food handling licenses, is also necessary.
Sous Chef at Careers
, Otago, New Zealand - Full Time
Skills Needed
Leadership, Kitchen Operations, Mentoring, Menu Creation, Seasonal Ingredients, Local Ingredients, Food Quality Control, Safety Compliance, Consistency Management, Fast Paced Environment, Pressure Handling, Palate Acuity
Specialization
Candidates must possess a minimum of three years of experience in a fast-paced, produce-driven professional kitchen environment, demonstrating proven leadership and a collaborative work style. Essential attributes include expertise across all kitchen areas, a sharp palate, and the ability to maintain composure under pressure.
Experience Required
Minimum 2 year(s)
Sous Chef at Troegs Brewing Company
Derry Township, Pennsylvania, United States - Full Time
Skills Needed
Culinary Skills, Leadership, Team Management, Quality Assurance, Communication, Training, Menu Development, Customer Service, Time Management, Problem Solving, Food Safety, Organization, Labor Management, Inventory Control, Staff Development, Kitchen Operations
Specialization
Candidates must have formal culinary training or a minimum of five years of kitchen experience, with supervisory experience preferred. Strong communication skills and the ability to work independently and as part of a team are essential.
Experience Required
Minimum 5 year(s)
Head Chef at Accor
London, England, United Kingdom - Full Time
Skills Needed
Team Leadership, Menu Development, Food Preparation, Presentation Skills, Hygiene Standards, Food Safety, Kitchen Organisation, Stock Management, Cost Control, Training, Communication, Creativity, Attention To Detail, Calm Under Pressure, Motivation, Collaboration
Specialization
Candidates should have 3-5 years of experience in a senior kitchen role and possess strong organizational skills and a passion for food. They must also be able to work well under pressure and communicate effectively with the team.
Experience Required
Minimum 2 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 Compass Group
Calgary, Alberta, Canada - Full Time
Skills Needed
Culinary Skills, Supervision, Food Safety, Sanitation, Customer Service, Inventory Management, Communication, Teamwork, Recipe Preparation, Time Management, Food Presentation, Training, Problem Solving, Scheduling, Microsoft Office, Catering
Specialization
Candidates should have four years of related culinary supervisory experience and a FoodSafe Level 1 Certification. A post-secondary education in culinary or related studies is preferred, along with strong skills in banquet and catering functions.
Experience Required
Minimum 5 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bandung City, West Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Purchasing, Food Storage, Quality Control, Team Building, Customer Service, Performance Management, Mentoring, Problem Solving, Food Presentation, Equipment Maintenance
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, assisting the Executive Chef, preparing food, developing new applications, and ensuring compliance with all food handling and sanitation regulations.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Budget Management, Food Preparation, Quality Control, Team Leadership, Inventory Management, Customer Service, Performance Management, Coaching, Scheduling, Communication
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 operations effectively.
Experience Required
Minimum 2 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)
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Garnishing, Food Safety, Temperature Regulation, Inventory Monitoring, Communication, Teamwork, Employee Coaching, Safety Procedures, Professional Appearance, Guest Service
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no prior supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Tokyo, Tokyo, Japan - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Purchasing, Food Storage, Quality Control, Team Building, Customer Service, Performance Management, Mentoring, Problem Solving, Interpersonal Communication, Financial Decision Making
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 involve managing shift operations, ensuring compliance with all food and beverage standards, and maintaining purchasing and sanitation protocols.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Nha Trang, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Purchasing, Food Presentation, Quality Control, Team Building, Customer Service, Performance Management, Mentoring, Problem Solving, Interpersonal Skills, Communication
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 involve managing shift operations, ensuring compliance with all food and beverage standards, and guiding staff development.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Purchasing, Food Storage, Quality Control, Team Building, Customer Service, Performance Management, Mentoring, Problem Solving, Scheduling, Food Presentation
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include managing shift operations, ensuring compliance with all food and beverage standards, and leading kitchen personnel.
Experience Required
Minimum 2 year(s)
Sous Chef at Compass Group
Calgary, Alberta, Canada - Full Time
Skills Needed
Culinary Skills, Supervision, Food Safety, Sanitation, Customer Service, Communication, Inventory Management, Teamwork, Time Management, Problem Solving, Recipe Preparation, Food Presentation, Training, Scheduling, Production Standards, Quality Control
Specialization
Candidates should have four years of culinary supervisory experience in a fast-paced environment and a FoodSafe Level 1 Certification. A post-secondary education in culinary studies and strong knowledge of food trends and catering functions are also required.
Experience Required
Minimum 5 year(s)
Sous Chef at Canad Inns
Winnipeg, Manitoba, Canada - Full Time
Skills Needed
Sous Chef, Kitchen Operations, Food Quality, Labor Costs Management, Culinary Staff Supervision, Menu Service Support, Training And Mentoring, Communication, Problem Solving, Organization, Leadership, Flexibility, Creativity, Sanitation, Inventory Management, Customer Focus
Specialization
Candidates should have at least two years of experience in a similar work environment and possess strong communication and leadership skills. Budgeting experience and the ability to work flexible hours, including days, evenings, and weekends, are also required.
Experience Required
Minimum 2 year(s)
Sous Chef at Pacific National Exhibition
Vancouver, British Columbia, Canada - Full Time
Skills Needed
Culinary Expertise, Leadership, Organizational Skills, Time Management, Kitchen Operations Supervision, Recipe Creation, Menu Planning, Supplier Coordination, Staff Management, Production Forecasting, Inventory Evaluation, Cost Analysis, Foodsafe Compliance, Equipment Operation, Team Leadership
Specialization
Candidates must possess a minimum of four years of experience in the Food & Beverage Industry, including at least two years in staff management within the same industry, alongside successful completion of Grade 12. Essential certifications include FOODSAFE Level 1, and a valid BC Class 5 or 7 driver's license is mandatory.
Experience Required
Minimum 2 year(s)
Sous Chef at Wynn Al Marjan Island
, , United Arab Emirates - Full Time
Skills Needed
Kitchen Operations Oversight, Food Preparation Supervision, Inventory Management, Portion Control, Menu Planning, Haccp Compliance, Team Leadership, Employee Coaching, Training Implementation, Hygiene Standards, Cost Monitoring, Communication, Cross Functional Collaboration, Sustainability Practices, International Cuisine Knowledge, Supervisory Skills
Specialization
Candidates must possess a minimum of 5–7 years of experience in high-volume, luxury hotel or restaurant settings, with a strong background in high-volume dining operations. Essential qualifications include proven leadership skills, strong knowledge of international cuisine, and basic computer proficiency.
Experience Required
Minimum 5 year(s)
Cook/Chef at Edward Rose and Sons
Addison, Illinois, United States - Full Time
Skills Needed
Production Cooking, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement, Operational Organization
Specialization
Candidates must possess a high school diploma and a minimum of one year of equivalent cooking experience in a restaurant or senior living setting; a culinary degree is preferred. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.
Sous Chef at Compass Group
, Delaware, United States -
Full Time

Start Date

Immediate

Expiry Date

28 May, 26

Salary

75000.0

Posted On

27 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Creativity, Kitchen Operations Support, Menu Development, Catering Execution, Food Safety, Sanitation Standards, Ordering, Inventory Management, Cost Control, Teamwork, Communication, Organization, Batch Cooking, Supervision, Microsoft Tools

Industry

Food and Beverage Services

Description
  Position Title: Sous Chef  Salary: $60,000 - $75,000 Other Forms of Compensation:     Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A !Job Summary We’re looking for a flexible and creative Sous Chef to help shape the daily culinary experience across Incyte’s multi‑café program. This role offers a unique blend of café production, menu creativity, and hands‑on catering work, paired with a balanced, people‑first schedule. You’ll work Monday through Friday, support occasional early evening events, and enjoy an extra week off during the December holiday period, giving you more time for rest, reflection, and family.   If you thrive in a collaborative kitchen, enjoy bringing new ideas to life, and want a role that supports both creativity and work‑life balance, this is a great opportunity.   Key Responsibilities Support the Executive Chef with daily kitchen operations across three cafés serving 300 plus guests per day. Prepare, cook, and present high-quality dishes with consistency and creativity. Contribute to menu development, ensuring offerings are fresh, seasonal, and aligned with guest preferences. Help plan and execute catering events, from prep through presentation. Maintain strong food safety and sanitation standards. Assist with ordering, inventory, and cost‑conscious production practices. Foster a welcoming, collaborative kitchen culture that supports learning and teamwork. Help roll out new culinary programs developed with the broader culinary team. What We’re Looking For A flexible, creative culinary professional who enjoys variety in their day. Experience in a high‑volume culinary environment or multi‑station production. Strong communication and teamwork skills. Ability to stay organized, calm, and positive in fast‑paced moments. Interest in café service, batch cooking, and catering. Comfort using basic kitchen technology and Microsoft tools. Culinary degree or certificate. Experience supporting kitchen leadership or supervising hourly teams. Catering experience. ServSafe certification. Apply to Restaurant Associates today! Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story    Compass Group is an equal opportunity employer.  At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.  Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Associates at Restaurant Associates are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Applications are accepted on an ongoing basis. Restaurant Associates maintains a drug-free workplace.   Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_RA.pdf     Req ID:  1511323 Restaurant Associates  Michael Abbey  [[req_classification]] 
Responsibilities
The Sous Chef will support the Executive Chef in daily kitchen operations across three cafés serving over 300 guests daily, focusing on preparing, cooking, and presenting high-quality, consistent dishes. This role also involves contributing to menu development and helping plan and execute catering events.
Sous Chef at Compass Group
, Delaware, United States - Full Time
Skills Needed
Culinary Creativity, Kitchen Operations Support, Menu Development, Catering Execution, Food Safety, Sanitation Standards, Ordering, Inventory Management, Cost Control, Teamwork, Communication, Organization, Batch Cooking, Supervision, Microsoft Tools
Specialization
The ideal candidate is a flexible and creative culinary professional experienced in high-volume or multi-station production, possessing strong communication and organizational skills. Required qualifications include a culinary degree or certificate, ServSafe certification, and experience supervising hourly teams or supporting kitchen leadership.
Experience Required
Minimum 2 year(s)
Sous Chef at Bazaar Vegas 3355 LLC
Washington, District of Columbia, United States - Full Time
Skills Needed
Culinary Leadership, Service Execution, Expo Management, Food Safety, Inventory Control, Team Coaching, Recipe Adherence, Fire Management, Plating, Haccp, Kds Operation, Scheduling, Cost Control, Equipment Maintenance, Fine Dining, Theatricality
Specialization
Candidates must possess 3–5+ years of professional kitchen experience, including 1–2+ years in a leadership role within upscale or fine dining, with advanced station skills and strong expo experience.
Experience Required
Minimum 2 year(s)
Sous Chef at Tarantino Properties Inc
Lewisville, Texas, United States - Full Time
Skills Needed
Culinary Skills, Food Safety, Menu Development, Inventory Management, Team Leadership, Quality Assurance, Recipe Standardization, Training, Event Coordination, Budget Compliance, Sanitation, Food Preparation, Communication, Time Management, Problem Solving
Specialization
Candidates should have one to two years of related experience or a combination of culinary education and experience. A SERV-SAFE certification or equivalent, along with any required local food handling licenses, is also necessary.
Sous Chef at Careers
, Otago, New Zealand - Full Time
Skills Needed
Leadership, Kitchen Operations, Mentoring, Menu Creation, Seasonal Ingredients, Local Ingredients, Food Quality Control, Safety Compliance, Consistency Management, Fast Paced Environment, Pressure Handling, Palate Acuity
Specialization
Candidates must possess a minimum of three years of experience in a fast-paced, produce-driven professional kitchen environment, demonstrating proven leadership and a collaborative work style. Essential attributes include expertise across all kitchen areas, a sharp palate, and the ability to maintain composure under pressure.
Experience Required
Minimum 2 year(s)
Sous Chef at Troegs Brewing Company
Derry Township, Pennsylvania, United States - Full Time
Skills Needed
Culinary Skills, Leadership, Team Management, Quality Assurance, Communication, Training, Menu Development, Customer Service, Time Management, Problem Solving, Food Safety, Organization, Labor Management, Inventory Control, Staff Development, Kitchen Operations
Specialization
Candidates must have formal culinary training or a minimum of five years of kitchen experience, with supervisory experience preferred. Strong communication skills and the ability to work independently and as part of a team are essential.
Experience Required
Minimum 5 year(s)
Head Chef at Accor
London, England, United Kingdom - Full Time
Skills Needed
Team Leadership, Menu Development, Food Preparation, Presentation Skills, Hygiene Standards, Food Safety, Kitchen Organisation, Stock Management, Cost Control, Training, Communication, Creativity, Attention To Detail, Calm Under Pressure, Motivation, Collaboration
Specialization
Candidates should have 3-5 years of experience in a senior kitchen role and possess strong organizational skills and a passion for food. They must also be able to work well under pressure and communicate effectively with the team.
Experience Required
Minimum 2 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 Compass Group
Calgary, Alberta, Canada - Full Time
Skills Needed
Culinary Skills, Supervision, Food Safety, Sanitation, Customer Service, Inventory Management, Communication, Teamwork, Recipe Preparation, Time Management, Food Presentation, Training, Problem Solving, Scheduling, Microsoft Office, Catering
Specialization
Candidates should have four years of related culinary supervisory experience and a FoodSafe Level 1 Certification. A post-secondary education in culinary or related studies is preferred, along with strong skills in banquet and catering functions.
Experience Required
Minimum 5 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bandung City, West Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Purchasing, Food Storage, Quality Control, Team Building, Customer Service, Performance Management, Mentoring, Problem Solving, Food Presentation, Equipment Maintenance
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, assisting the Executive Chef, preparing food, developing new applications, and ensuring compliance with all food handling and sanitation regulations.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Budget Management, Food Preparation, Quality Control, Team Leadership, Inventory Management, Customer Service, Performance Management, Coaching, Scheduling, Communication
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 operations effectively.
Experience Required
Minimum 2 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)
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Garnishing, Food Safety, Temperature Regulation, Inventory Monitoring, Communication, Teamwork, Employee Coaching, Safety Procedures, Professional Appearance, Guest Service
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no prior supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Tokyo, Tokyo, Japan - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Purchasing, Food Storage, Quality Control, Team Building, Customer Service, Performance Management, Mentoring, Problem Solving, Interpersonal Communication, Financial Decision Making
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 involve managing shift operations, ensuring compliance with all food and beverage standards, and maintaining purchasing and sanitation protocols.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Nha Trang, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Purchasing, Food Presentation, Quality Control, Team Building, Customer Service, Performance Management, Mentoring, Problem Solving, Interpersonal Skills, Communication
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 involve managing shift operations, ensuring compliance with all food and beverage standards, and guiding staff development.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Purchasing, Food Storage, Quality Control, Team Building, Customer Service, Performance Management, Mentoring, Problem Solving, Scheduling, Food Presentation
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include managing shift operations, ensuring compliance with all food and beverage standards, and leading kitchen personnel.
Experience Required
Minimum 2 year(s)
Sous Chef at Compass Group
Calgary, Alberta, Canada - Full Time
Skills Needed
Culinary Skills, Supervision, Food Safety, Sanitation, Customer Service, Communication, Inventory Management, Teamwork, Time Management, Problem Solving, Recipe Preparation, Food Presentation, Training, Scheduling, Production Standards, Quality Control
Specialization
Candidates should have four years of culinary supervisory experience in a fast-paced environment and a FoodSafe Level 1 Certification. A post-secondary education in culinary studies and strong knowledge of food trends and catering functions are also required.
Experience Required
Minimum 5 year(s)
Sous Chef at Canad Inns
Winnipeg, Manitoba, Canada - Full Time
Skills Needed
Sous Chef, Kitchen Operations, Food Quality, Labor Costs Management, Culinary Staff Supervision, Menu Service Support, Training And Mentoring, Communication, Problem Solving, Organization, Leadership, Flexibility, Creativity, Sanitation, Inventory Management, Customer Focus
Specialization
Candidates should have at least two years of experience in a similar work environment and possess strong communication and leadership skills. Budgeting experience and the ability to work flexible hours, including days, evenings, and weekends, are also required.
Experience Required
Minimum 2 year(s)
Sous Chef at Pacific National Exhibition
Vancouver, British Columbia, Canada - Full Time
Skills Needed
Culinary Expertise, Leadership, Organizational Skills, Time Management, Kitchen Operations Supervision, Recipe Creation, Menu Planning, Supplier Coordination, Staff Management, Production Forecasting, Inventory Evaluation, Cost Analysis, Foodsafe Compliance, Equipment Operation, Team Leadership
Specialization
Candidates must possess a minimum of four years of experience in the Food & Beverage Industry, including at least two years in staff management within the same industry, alongside successful completion of Grade 12. Essential certifications include FOODSAFE Level 1, and a valid BC Class 5 or 7 driver's license is mandatory.
Experience Required
Minimum 2 year(s)
Sous Chef at Wynn Al Marjan Island
, , United Arab Emirates - Full Time
Skills Needed
Kitchen Operations Oversight, Food Preparation Supervision, Inventory Management, Portion Control, Menu Planning, Haccp Compliance, Team Leadership, Employee Coaching, Training Implementation, Hygiene Standards, Cost Monitoring, Communication, Cross Functional Collaboration, Sustainability Practices, International Cuisine Knowledge, Supervisory Skills
Specialization
Candidates must possess a minimum of 5–7 years of experience in high-volume, luxury hotel or restaurant settings, with a strong background in high-volume dining operations. Essential qualifications include proven leadership skills, strong knowledge of international cuisine, and basic computer proficiency.
Experience Required
Minimum 5 year(s)
Cook/Chef at Edward Rose and Sons
Addison, Illinois, United States - Full Time
Skills Needed
Production Cooking, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement, Operational Organization
Specialization
Candidates must possess a high school diploma and a minimum of one year of equivalent cooking experience in a restaurant or senior living setting; a culinary degree is preferred. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.