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Chef De Partie Jobs overseas

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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 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)
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 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 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 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 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 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 Marriott Residence Inn Auburn Lewiston Maine
Si Sunthon, , Thailand - Full Time
Skills Needed
Supervision, Food Presentation, Food Safety, Teamwork, Communication, Training, Scheduling, Inventory Management, Quality Control, Customer Service, Problem Solving, Cooking, Decorative Food Displays, Portion Control, Employee Motivation, Safety Procedures
Specialization
Candidates should have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A Technical, Trade, or Vocational School Degree is preferred.
Experience Required
Minimum 5 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
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)
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
الدرعية, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Food Presentation, Team Leadership, Customer Service, Inventory Management, Staff Training, Performance Management, Quality Control, Communication, Problem Solving
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 2 year(s)
Head Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bandung City, West Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Budget Management, Sanitation Standards, Menu Development, Food Presentation, Team Supervision, Inventory Control, Waste Control, Employee Development, Guest Relations, Problem Solving, Hiring, Performance Appraisal
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 preparing food, developing menus, ensuring compliance with all safety and sanitation regulations, and leading the culinary team effectively.
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)
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 BaxterStorey
London, England, United Kingdom - Full Time
Skills Needed
Leadership, Inspiration, Collaboration, Team Support, Client Relationship Management, Stakeholder Communication, Mentoring, Training, Recognition, Empowerment, Financial Acumen, Budgeting, Coaching, Delegation, Influencing, Prioritization
Specialization
Candidates must possess proven experience as a Head Chef or in a similar role, demonstrating an obsession for food and creating culinary experiences. Essential qualifications include financial astuteness for managing budgets, excellent coaching and influencing skills, and the ability to thrive under pressure in a fast-paced, creative environment.
Experience Required
Minimum 5 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)
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)
Cook/Chef at Edward Rose and Sons
Addison, Illinois, United States -
Full Time

Start Date

Immediate

Expiry Date

15 May, 26

Salary

21.0

Posted On

14 Feb, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Production Cooking, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement, Operational Organization

Industry

Real Estate

Description
When you work at Clarendale of Addison, you have a front-row seat to the amazing life stories of the wisest people on earth. What’s more, you are part of an extraordinary company – one that’s investing in the future of senior living by investing in you. Don’t just do a job. Be part of an extraordinary life! Clarendale of Addison is recruiting for a hospitality focused Cook to join our team! This position is responsible for full-scope, hands on production cooking in the Community Culinary Services Department. Is responsible for maintaining a superior level of quality service and cleanliness at all times. Full time position Starting pay $21.00 /hour based on experience Here are a few of the daily responsibilities of a Cook: Exemplify at all times Community standards of cleanliness, sanitation and operational organization. Responsible for adhering to food quality, appearance and presentation standards at all times. Produce and serve menu cycle programs that are compliant with required Nutritional/Dietary criteria as required by local regulations and correctly prepare diets provided per Policy and Procedure. Exhibit cooking standards of speed, accuracy, and efficiency. Demonstrate knowledge in all areas of cooking preparation and production. Assist with serving of meals and ware washing as necessary. Visit residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conduct evaluations to make revisions in operations / procedures to promote improved food service. Represent the community in a warm and inviting manner, which creates a positive marketing environment. Supports creating a culture where the business decisions made in this position, along with individual employee engagement, drive top-line revenue and occupancy. Here are a few of the qualifications we need you to have: High school diploma Culinary degree preferred Minimum of one year restaurant/senior living or equivalent cooking experience If you're an enthusiastic, compassionate, senior care professional who is passionate about hospitality and senior engagement- please apply, we'd love to get to know you! EEO Employer

How To Apply:

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Responsibilities
This role involves full-scope, hands-on production cooking while maintaining superior standards of quality service and cleanliness within the Community Culinary Services Department. Responsibilities include producing menu cycle programs compliant with nutritional criteria and periodically visiting residents to evaluate food service quality.
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 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)
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 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 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 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 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 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 Marriott Residence Inn Auburn Lewiston Maine
Si Sunthon, , Thailand - Full Time
Skills Needed
Supervision, Food Presentation, Food Safety, Teamwork, Communication, Training, Scheduling, Inventory Management, Quality Control, Customer Service, Problem Solving, Cooking, Decorative Food Displays, Portion Control, Employee Motivation, Safety Procedures
Specialization
Candidates should have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A Technical, Trade, or Vocational School Degree is preferred.
Experience Required
Minimum 5 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
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)
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
الدرعية, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Food Presentation, Team Leadership, Customer Service, Inventory Management, Staff Training, Performance Management, Quality Control, Communication, Problem Solving
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 2 year(s)
Head Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bandung City, West Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Budget Management, Sanitation Standards, Menu Development, Food Presentation, Team Supervision, Inventory Control, Waste Control, Employee Development, Guest Relations, Problem Solving, Hiring, Performance Appraisal
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 preparing food, developing menus, ensuring compliance with all safety and sanitation regulations, and leading the culinary team effectively.
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)
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 BaxterStorey
London, England, United Kingdom - Full Time
Skills Needed
Leadership, Inspiration, Collaboration, Team Support, Client Relationship Management, Stakeholder Communication, Mentoring, Training, Recognition, Empowerment, Financial Acumen, Budgeting, Coaching, Delegation, Influencing, Prioritization
Specialization
Candidates must possess proven experience as a Head Chef or in a similar role, demonstrating an obsession for food and creating culinary experiences. Essential qualifications include financial astuteness for managing budgets, excellent coaching and influencing skills, and the ability to thrive under pressure in a fast-paced, creative environment.
Experience Required
Minimum 5 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)
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)