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Chef De Partie Jobs overseas

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Executive Chef at Accor
Mysuru, karnataka, India - Full Time
Skills Needed
Culinary Leadership, Menu Design, Food Cost Control, Haccp Compliance, Inventory Management, Staff Mentoring, Vendor Management, Contemporary Cuisine, Operational Management, Food Safety, Budgeting, Interpersonal Communication
Specialization
Requires proven experience as an Executive Chef in high-volume hospitality with expertise in contemporary and regional cuisines. Must possess strong financial management skills and a deep knowledge of HACCP and food safety standards.
Experience Required
Minimum 10 year(s)
Executive Chef at Erickson Senior Living
Glen Mills, Pennsylvania, United States - Full Time
Skills Needed
Culinary Leadership, Financial Acumen, Team Development, Food Quality Control, Multi Unit Operations, Food Purchasing, Sanitation Compliance, Menu Planning, Budget Management, Haccp, Fine Dining, Catering Trends, Pos Systems, Microsoft Office
Specialization
Requires a minimum of 3 years of Executive Chef experience with knowledge of food cost controls and sanitation regulations. Proficiency in PC software and POS systems is required, with fine dining experience preferred.
Experience Required
Minimum 2 year(s)
Executive Chef at Three Oaks Senior Dining LLC
Ballwin, Missouri, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Control, Sanitation Management, Staff Training, Inventory Management, Kitchen Operations, Plating And Presentation, Budgeting, Customer Service, Microsoft Office, Google Docs, Knife Skills, Production Planning, Regulatory Compliance, Team Development
Specialization
Candidates must have senior dining experience in an Independent Living facility and a valid ServSafe certification. Education requirements include either a high school diploma with 8 years of experience or a culinary/hospitality degree with at least 4 years of related experience.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, delhi, India - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Leadership, Cost Control
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Candidates must demonstrate strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Chef Pâtissier at Groupement Les Mousquetaires
Péronne, Hauts-de-France, France - Full Time
Skills Needed
Pastry Design, Team Management, Budget Control, Inventory Management, Recipe Development, Hygiene And Safety Standards, Strategic Thinking, Critical Reasoning, Customer Communication, Staff Training, Cost Control, Organizational Skills
Specialization
Proven experience as a Pastry Chef with strong management, delegation, and analytical skills for budget and performance tracking. Requires a passion for culinary creation, meticulous attention to detail, and the ability to adapt in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Zhengzhou, Henan, China - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Leadership, Resource Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Must possess strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Miri, Sarawak, Malaysia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Staff Leadership, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Oversight, Training & Mentoring
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Candidates must demonstrate strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Bangkok, , Thailand - Full Time
Skills Needed
Culinary Leadership, Menu Development, Wellness Focused Cuisine, Food Waste Management, Sustainable Culinary Practices, Banquet Operations, Haccp, Food Safety & Hygiene, Financial Acumen, Food Cost Management, Labor Cost Management, Team Development, Budgeting, Profitability Management, Strategic Planning, Organizational Skills
Specialization
Requires at least 8 years of culinary leadership in international premium hotels, with minimum 2 years as an Executive Chef or Executive Sous Chef. Candidates must be proficient in both Thai and English and possess strong expertise in HACCP and sustainable culinary practices.
Experience Required
Minimum 10 year(s)
Executive Chef at bartaco
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Staff Training And Development, Budgeting And Forecasting, Cost Control, Health And Safety Compliance, Menu Execution, Team Mentorship, Problem Solving, Communication Skills, Hospitality Management
Specialization
Candidates must have at least 3 years of experience as an Executive Chef and a strong passion for hospitality. Required skills include exceptional leadership, the ability to mentor hourly staff, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at Hilton Garden Inn Kauai Wailua Bay
Arvada, Colorado, United States - Full Time
Skills Needed
Leadership, Customer Service, People Skills, Communication Skills, Problem Solving, Analytical Skills, Judgment & Discretion, Organizational Skills, Time Management, Adaptability, Composure, Attention To Detail, Computer Proficiency, Training, Culinary Skills, Food Cost Analysis
Specialization
Requires a minimum of 2 years of high-volume kitchen management experience and strong culinary skills. A culinary degree and Serve Safe Certification are highly desired.
Experience Required
Minimum 2 year(s)
Executive Chef at bartaco
Stamford, Connecticut, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Staff Training And Development, Financial Performance Management, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Menu Execution, Team Mentorship, Problem Solving, Communication Skills, Hospitality Management, Quality Control, Revenue Growth
Specialization
Candidates must have at least 3 years of experience as an Executive Chef and a strong passion for hospitality. Required skills include exceptional leadership, the ability to mentor hourly staff, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Traveling Chef at Glenncrest at Johns Creek
Pensacola, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Dining Operations Management, Menu Execution, Food Preparation, Team Mentorship, Food Safety Compliance, Staff Training, Operational Support, Problem Solving, People Leadership, Sanitation Standards, Menu Development
Specialization
Requires at least 5 years of culinary leadership experience and a ServSafe certification. An associate's degree or vocational certification in Culinary Arts or Hospitality Management is preferred.
Experience Required
Minimum 5 year(s)
MDRD Sous Chef at AHC Hospitality
Grand Rapids, Michigan, United States - Full Time
Skills Needed
Spanish Cuisine, Knife Skills, Plating, Artistic Presentation, Kitchen Supervision, Food Preparation, Butchering, Staff Management, Computer Literacy, Communication Skills, Time Management, Sanitation Standards
Specialization
Requires at least 2 years of fine dining experience and a high school diploma or GED. Preferred qualifications include banquet experience, a culinary degree, and certifications in Serve Safe, TIPS, and Allergens.
Experience Required
Minimum 2 year(s)
Assistant Chef at Apple Canyon Lake POA
Apple River, Illinois, United States - Full Time
Skills Needed
Food Preparation, Kitchen Leadership, Inventory Management, Fifo Method, Quality Control, Sanitation Codes, Staff Training, Commercial Cooking
Specialization
Requires 2-4 years of commercial cooking experience and a high school diploma or GED. A ServSafe Food Protection Manager certification is preferred.
Experience Required
Minimum 2 year(s)
Executive Chef at RL Communities
Henderson, Nevada, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Kitchen Management, Food Safety, Staff Training, Inventory Management, Vendor Relations, Budgeting, Customer Service, Microsoft Excel, Microsoft Outlook, Scratch Cooking
Specialization
Requires a high school diploma or GED, proven culinary leadership experience, and a ServSafe Manager certification. Candidates must be at least 21 years old and possess strong communication skills and basic proficiency in Microsoft Office.
Experience Required
Minimum 5 year(s)
Preschool Chef at Little Sunshine Academy
Castle Rock, Colorado, United States - Full Time
Skills Needed
Meal Planning, Food Preparation, Communication Skills, Organization Skills, Problem Solving, Teamwork, Relationship Building, Dietary Management
Specialization
Applicants must have a positive work ethic, a passion for working with children, and the ability to work full-time. Physical capability to lift up to 35 lbs repeatedly and perform various physical motions is required.
Part time Chef at Greene King
Leighton Buzzard, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Presentation, Kitchen Hygiene, Safety Regulations, Team Communication, Time Management, Pressure Handling, Allergen Control, Menu Knowledge
Specialization
Candidates must have a passion for food and the ability to work under pressure in a fast-paced kitchen environment. Sufficient spoken and written English is required to ensure safety and understand allergen controls.
Temporary Chef at Brookdale Senior Living Inc.
Southfield, Michigan, United States - Full Time
Skills Needed
Culinary Arts, Food Preparation, Hospitality, Menu Planning, Kitchen Management
Specialization
Applicants should possess the necessary culinary skills and experience to operate in a professional kitchen. Base pay is determined by the applicant's specific skills and experience.
Experience Required
Minimum 2 year(s)
Executive Chef at Beztak
West Bloomfield Charter Township, Michigan, United States - Full Time
Skills Needed
Culinary Management, Menu Planning, Food Safety Compliance, Budget Management, Staff Supervision, Fine Dining Standards, Inventory Ordering, Kitchen Operations, Osha Compliance, Interpersonal Skills, Conflict Resolution, Financial Reporting
Specialization
Candidates must have a culinary-based degree or certification and at least two years of industry experience. Required qualifications include state/county compliance certifications and excellent communication skills.
Experience Required
Minimum 2 year(s)
EXECUTIVE CHEF at Wesleyan Homes
Georgetown, Texas, United States - Full Time
Skills Needed
Culinary Management, Leadership, Menu Development, Food Cost Control, Budget Management, Staff Supervision, Sanitation Standards, Catering, Batch Cooking, Inventory Management, Customer Service, Microsoft Office
Specialization
Requires an associate degree or equivalent with at least 5 years of progressive culinary management experience in high-volume operations. Must be proficient in Microsoft Office and preferably ServSafe certified with a servant-minded approach.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Mysuru, karnataka, India -
Full Time

Start Date

Immediate

Expiry Date

28 Aug, 26

Salary

0.0

Posted On

30 May, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Leadership, Menu Design, Food Cost Control, HACCP Compliance, Inventory Management, Staff Mentoring, Vendor Management, Contemporary Cuisine, Operational Management, Food Safety, Budgeting, Interpersonal Communication

Industry

Hospitality

Description
Company Description Join us at Accor, where life pulses with passion!​ As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​ By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​ You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​ You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​ Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet. Hospitality is a work of heart,​ Join us and become a Heartist®. Job Description We are seeking an accomplished and visionary Executive Chef to lead at Grand Mercure Mysore, India. In this pivotal role, you will be the creative and operational leader of our kitchen, overseeing all culinary areas and driving innovation, consistency, and exceptional dining standards. You'll bring passion, leadership, and an unwavering commitment to excellence—setting the tone for a positive, high-performing team culture while celebrating the rich culinary heritage and local ingredients of the region. Provide strong, empathetic leadership for the kitchen team, cultivating a culture of learning, creativity, continuous improvement, and mutual support Design and execute innovative menus that showcase contemporary techniques while honoring local Mysuru ingredients and regional flavors Stay ahead of food trends and guest preferences, enhancing the overall culinary experience and guest satisfaction Manage daily kitchen operations efficiently across all outlets, ensuring seamless coordination and service delivery Analyze and control food costs and labor expenses within budget guidelines while maintaining quality standards Oversee accurate purchasing, inventory management, and equipment maintenance with meticulous attention to detail Uphold the highest hygiene and food safety standards, including HACCP compliance, and lead by example in all Health & Safety matters Collaborate closely with food and beverage leaders, events teams, and hotel management to create seamless, memorable guest experiences Coach, mentor, and develop kitchen staff, fostering professional growth and building a resilient, motivated team Manage vendor and supplier relationships transparently to ensure consistent quality and value Support positive communication across departments to enable smooth service delivery and organizational alignment Qualifications Proven experience as an Executive Chef or senior culinary leader in a high-volume, quality-driven hospitality environment Strong background in contemporary cuisine with the ability to innovate and adapt to local ingredients and regional preferences Demonstrated expertise in menu design, development, and execution that balances creativity with operational feasibility Exceptional organizational, financial, and operational management skills with proven ability to manage budgets and control costs Confident leadership abilities with a track record of coaching, mentoring, and building high-performing kitchen teams Advanced knowledge of food safety standards, HACCP compliance, and Health & Safety best practices Strong communication and interpersonal skills with the ability to collaborate effectively across departments Proficiency in vendor and supplier management, procurement, and inventory control Creative thinker who thrives on innovation and is committed to delivering memorable guest experiences Flexibility to work across a rotating schedule, including evenings, weekends, and public holidays Culinary certification or formal training in professional cooking (preferred) Experience with Asian or Indian cuisine is a strong advantage Analytical mindset with attention to detail and commitment to quality assurance and consistency Additional Information Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities. Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities. When applying, do not hesitate to let us know of any specific needs you may have so that we can take them into consideration. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities
Lead the culinary operations at Grand Mercure Mysore by designing innovative menus and managing daily kitchen activities. Oversee food costs, hygiene standards, and the professional development of the kitchen team to ensure exceptional guest experiences.
Executive Chef at Accor
Mysuru, karnataka, India - Full Time
Skills Needed
Culinary Leadership, Menu Design, Food Cost Control, Haccp Compliance, Inventory Management, Staff Mentoring, Vendor Management, Contemporary Cuisine, Operational Management, Food Safety, Budgeting, Interpersonal Communication
Specialization
Requires proven experience as an Executive Chef in high-volume hospitality with expertise in contemporary and regional cuisines. Must possess strong financial management skills and a deep knowledge of HACCP and food safety standards.
Experience Required
Minimum 10 year(s)
Executive Chef at Erickson Senior Living
Glen Mills, Pennsylvania, United States - Full Time
Skills Needed
Culinary Leadership, Financial Acumen, Team Development, Food Quality Control, Multi Unit Operations, Food Purchasing, Sanitation Compliance, Menu Planning, Budget Management, Haccp, Fine Dining, Catering Trends, Pos Systems, Microsoft Office
Specialization
Requires a minimum of 3 years of Executive Chef experience with knowledge of food cost controls and sanitation regulations. Proficiency in PC software and POS systems is required, with fine dining experience preferred.
Experience Required
Minimum 2 year(s)
Executive Chef at Three Oaks Senior Dining LLC
Ballwin, Missouri, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Control, Sanitation Management, Staff Training, Inventory Management, Kitchen Operations, Plating And Presentation, Budgeting, Customer Service, Microsoft Office, Google Docs, Knife Skills, Production Planning, Regulatory Compliance, Team Development
Specialization
Candidates must have senior dining experience in an Independent Living facility and a valid ServSafe certification. Education requirements include either a high school diploma with 8 years of experience or a culinary/hospitality degree with at least 4 years of related experience.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, delhi, India - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Leadership, Cost Control
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Candidates must demonstrate strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Chef Pâtissier at Groupement Les Mousquetaires
Péronne, Hauts-de-France, France - Full Time
Skills Needed
Pastry Design, Team Management, Budget Control, Inventory Management, Recipe Development, Hygiene And Safety Standards, Strategic Thinking, Critical Reasoning, Customer Communication, Staff Training, Cost Control, Organizational Skills
Specialization
Proven experience as a Pastry Chef with strong management, delegation, and analytical skills for budget and performance tracking. Requires a passion for culinary creation, meticulous attention to detail, and the ability to adapt in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Zhengzhou, Henan, China - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Leadership, Resource Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Must possess strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Miri, Sarawak, Malaysia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Staff Leadership, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Oversight, Training & Mentoring
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Candidates must demonstrate strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Bangkok, , Thailand - Full Time
Skills Needed
Culinary Leadership, Menu Development, Wellness Focused Cuisine, Food Waste Management, Sustainable Culinary Practices, Banquet Operations, Haccp, Food Safety & Hygiene, Financial Acumen, Food Cost Management, Labor Cost Management, Team Development, Budgeting, Profitability Management, Strategic Planning, Organizational Skills
Specialization
Requires at least 8 years of culinary leadership in international premium hotels, with minimum 2 years as an Executive Chef or Executive Sous Chef. Candidates must be proficient in both Thai and English and possess strong expertise in HACCP and sustainable culinary practices.
Experience Required
Minimum 10 year(s)
Executive Chef at bartaco
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Staff Training And Development, Budgeting And Forecasting, Cost Control, Health And Safety Compliance, Menu Execution, Team Mentorship, Problem Solving, Communication Skills, Hospitality Management
Specialization
Candidates must have at least 3 years of experience as an Executive Chef and a strong passion for hospitality. Required skills include exceptional leadership, the ability to mentor hourly staff, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at Hilton Garden Inn Kauai Wailua Bay
Arvada, Colorado, United States - Full Time
Skills Needed
Leadership, Customer Service, People Skills, Communication Skills, Problem Solving, Analytical Skills, Judgment & Discretion, Organizational Skills, Time Management, Adaptability, Composure, Attention To Detail, Computer Proficiency, Training, Culinary Skills, Food Cost Analysis
Specialization
Requires a minimum of 2 years of high-volume kitchen management experience and strong culinary skills. A culinary degree and Serve Safe Certification are highly desired.
Experience Required
Minimum 2 year(s)
Executive Chef at bartaco
Stamford, Connecticut, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Staff Training And Development, Financial Performance Management, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Menu Execution, Team Mentorship, Problem Solving, Communication Skills, Hospitality Management, Quality Control, Revenue Growth
Specialization
Candidates must have at least 3 years of experience as an Executive Chef and a strong passion for hospitality. Required skills include exceptional leadership, the ability to mentor hourly staff, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Traveling Chef at Glenncrest at Johns Creek
Pensacola, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Dining Operations Management, Menu Execution, Food Preparation, Team Mentorship, Food Safety Compliance, Staff Training, Operational Support, Problem Solving, People Leadership, Sanitation Standards, Menu Development
Specialization
Requires at least 5 years of culinary leadership experience and a ServSafe certification. An associate's degree or vocational certification in Culinary Arts or Hospitality Management is preferred.
Experience Required
Minimum 5 year(s)
MDRD Sous Chef at AHC Hospitality
Grand Rapids, Michigan, United States - Full Time
Skills Needed
Spanish Cuisine, Knife Skills, Plating, Artistic Presentation, Kitchen Supervision, Food Preparation, Butchering, Staff Management, Computer Literacy, Communication Skills, Time Management, Sanitation Standards
Specialization
Requires at least 2 years of fine dining experience and a high school diploma or GED. Preferred qualifications include banquet experience, a culinary degree, and certifications in Serve Safe, TIPS, and Allergens.
Experience Required
Minimum 2 year(s)
Assistant Chef at Apple Canyon Lake POA
Apple River, Illinois, United States - Full Time
Skills Needed
Food Preparation, Kitchen Leadership, Inventory Management, Fifo Method, Quality Control, Sanitation Codes, Staff Training, Commercial Cooking
Specialization
Requires 2-4 years of commercial cooking experience and a high school diploma or GED. A ServSafe Food Protection Manager certification is preferred.
Experience Required
Minimum 2 year(s)
Executive Chef at RL Communities
Henderson, Nevada, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Kitchen Management, Food Safety, Staff Training, Inventory Management, Vendor Relations, Budgeting, Customer Service, Microsoft Excel, Microsoft Outlook, Scratch Cooking
Specialization
Requires a high school diploma or GED, proven culinary leadership experience, and a ServSafe Manager certification. Candidates must be at least 21 years old and possess strong communication skills and basic proficiency in Microsoft Office.
Experience Required
Minimum 5 year(s)
Preschool Chef at Little Sunshine Academy
Castle Rock, Colorado, United States - Full Time
Skills Needed
Meal Planning, Food Preparation, Communication Skills, Organization Skills, Problem Solving, Teamwork, Relationship Building, Dietary Management
Specialization
Applicants must have a positive work ethic, a passion for working with children, and the ability to work full-time. Physical capability to lift up to 35 lbs repeatedly and perform various physical motions is required.
Part time Chef at Greene King
Leighton Buzzard, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Presentation, Kitchen Hygiene, Safety Regulations, Team Communication, Time Management, Pressure Handling, Allergen Control, Menu Knowledge
Specialization
Candidates must have a passion for food and the ability to work under pressure in a fast-paced kitchen environment. Sufficient spoken and written English is required to ensure safety and understand allergen controls.
Temporary Chef at Brookdale Senior Living Inc.
Southfield, Michigan, United States - Full Time
Skills Needed
Culinary Arts, Food Preparation, Hospitality, Menu Planning, Kitchen Management
Specialization
Applicants should possess the necessary culinary skills and experience to operate in a professional kitchen. Base pay is determined by the applicant's specific skills and experience.
Experience Required
Minimum 2 year(s)
Executive Chef at Beztak
West Bloomfield Charter Township, Michigan, United States - Full Time
Skills Needed
Culinary Management, Menu Planning, Food Safety Compliance, Budget Management, Staff Supervision, Fine Dining Standards, Inventory Ordering, Kitchen Operations, Osha Compliance, Interpersonal Skills, Conflict Resolution, Financial Reporting
Specialization
Candidates must have a culinary-based degree or certification and at least two years of industry experience. Required qualifications include state/county compliance certifications and excellent communication skills.
Experience Required
Minimum 2 year(s)
EXECUTIVE CHEF at Wesleyan Homes
Georgetown, Texas, United States - Full Time
Skills Needed
Culinary Management, Leadership, Menu Development, Food Cost Control, Budget Management, Staff Supervision, Sanitation Standards, Catering, Batch Cooking, Inventory Management, Customer Service, Microsoft Office
Specialization
Requires an associate degree or equivalent with at least 5 years of progressive culinary management experience in high-volume operations. Must be proficient in Microsoft Office and preferably ServSafe certified with a servant-minded approach.
Experience Required
Minimum 5 year(s)