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Chef De Partie Jobs overseas

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Sous Chef at Copper River
Hillsboro, Oregon, United States - Full Time
Skills Needed
Leadership, Culinary Skills, Food Preparation Monitoring, Cost Control, Communication, Teamwork, Fast Paced Environment, High Volume Operations
Specialization
Candidates must possess strong leadership and culinary skills and be highly motivated team players capable of working in a fast-paced, high-volume setting. A Food Handler Certification is required, and a minimum of 2 years of experience is necessary for this full-time position.
Sous Chef at Tavern Hall
Bellevue, Washington, United States - Full Time
Skills Needed
Leadership, Coaching, Training, Cost Control, Sales Driving, Financial Acumen, Accountability, Integrity, Teamwork, Communication, Organization, Self Motivation, Ms Office Suite, Excel, Urgency
Specialization
Candidates must possess 1-3 years of high-volume, upscale Sous Chef or kitchen management experience, ideally with a track record of progressive growth within one company. Essential traits include being energetic, self-starting, polished, professional, detail-oriented, and possessing strong leadership skills to motivate and coach others.
Experience Required
Minimum 2 year(s)
Sous Chef at Topgolf
Woodbury, Minnesota, United States - Full Time
Skills Needed
Culinary Management, Leadership, Supervision, Training, Coaching, Engagement, Inventory Management, Product Ordering, Safety, Sanitation, Vendor Relationships, Labor Scheduling, Cost Management, Recipe Development, Menu Planning, Equipment Maintenance
Specialization
Candidates must possess a minimum of three years in culinary management and demonstrate proven ability in developing a culinary team. A Bachelor's degree or related culinary degree is preferred, along with the physical ability to work in a fast-paced, high-temperature environment and lift up to 50 lbs.
Experience Required
Minimum 2 year(s)
Sous Chef at EOS Hospitality LErmitage Employee LLC
Pompano Beach, Florida, United States - Full Time
Skills Needed
Kitchen Operations, Food Preparation, Quality Control, Team Supervision, Inventory Management, Ordering Supplies, Sanitation Regulations, Menu Development, Portion Control, Waste Reduction, Scheduling, Payroll Management, Culinary Skills, Leadership, Time Management
Specialization
Candidates must possess previous leadership experience in a high-volume kitchen, coupled with strong culinary skills across various cooking techniques. Essential requirements include the ability to motivate a team, excellent organizational skills, and thorough knowledge of food safety regulations.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Boston, Massachusetts, United States - Full Time
Skills Needed
Supervision, Food Preparation, Service, Sanitation, Cost Controls, Employee Relations, Training, Scheduling, Forecasting, Menu Change Considerations, Coaching, Mentoring, Portion Control, Meat Cutting, Poultry Cutting, Seafood Cutting
Specialization
Candidates must possess a culinary degree and a minimum of four years of progressive experience in a hotel or related field, demonstrating proficiency with various commercial kitchen equipment. The role requires the ability to work well under pressure, maintain composure, solve problems effectively, and handle complex information and financial data.
Experience Required
Minimum 2 year(s)
Head Chef at BaxterStorey
Rochester, England, United Kingdom - Full Time
Skills Needed
Leadership, Inspiration, Collaboration, Team Support, Client Relationship Management, Mentoring, Training, Empowerment, Food Standards, Innovation, Health And Safety Compliance, Sustainability Management, Financial Acumen, Budgeting, Coaching, Delegation
Specialization
Candidates must possess proven experience as a Head Chef or in a similar role, demonstrating an obsession for food and creating customer experiences. Essential qualifications include financial astuteness for budgeting and commercial performance, excellent coaching and delegation skills, and the ability to thrive under pressure in a fast-paced, creative environment.
Experience Required
Minimum 5 year(s)
Sous Chef at bartaco
Madison, Wisconsin, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Guest Experience, Communication, Problem Solving, Attention To Detail, Mentoring, Food Safety, Operational Leadership, Scheduling, Inventory Control, Quality Standards, Emotional Intelligence, Innovation, Collaboration, Positive Attitude
Specialization
The position requires 1-3 years of culinary management experience, with a preference for a culinary arts degree. Candidates should possess excellent cooking skills, attention to detail, and the ability to mentor and train team members.
Experience Required
Minimum 2 year(s)
Sous Chef at Four Seasons Hotels Limited - Turkey
, , Seychelles - Full Time
Skills Needed
Culinary Knowledge, Menu Design, Communication, Team Management, Attention To Detail, Numeracy, Staff Training, Adaptability, Sanitation Compliance, Safety Standards, Positive Attitude, Innovation, Hospitality Standards
Specialization
Candidates should have enhanced culinary knowledge and strong team management skills. A high level of attention to detail and the ability to adapt to change are also essential.
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)
Head Chef at BaxterStorey Ireland Ltd
Leeds, England, United Kingdom - Full Time
Skills Needed
Team Leadership, Menu Development, Food Safety, Haccp, Inventory Management, Staff Training, Cost Control, Culinary Arts, Kitchen Management, Food Presentation, Communication, Problem Solving, Organizational Skills, Strategic Planning, Quality Control
Specialization
Candidates must have proven experience as a Head Chef or in a similar leadership role within a professional kitchen. A culinary degree or equivalent experience, along with strong knowledge of food safety regulations and HACCP standards, is required.
Experience Required
Minimum 5 year(s)
Sous Chef at Southern Food Service Management Consulting Service Inc
, Virginia, United States - Full Time
Skills Needed
Culinary Supervision, Food Production, Haccp Compliance, Staff Training, Inventory Management, Food Safety, Quality Control, Batch Cooking, Menu Execution, Kitchen Operations, Sanitation, Large Volume Cooking, Team Leadership, Equipment Maintenance, Performance Evaluation
Specialization
Candidates must have three to five years of high-volume culinary experience, including at least one year in a supervisory role. A ServSafe Food Protection Manager Certification and practical knowledge of military food service regulations are required.
Experience Required
Minimum 2 year(s)
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Meal Preparation, Temperature Regulation, Portion Control, Food Garnish, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Team Support, Safety Procedures, Guest Service, Communication, Employee Coaching, Scheduling, Training, Evaluation, Discipline
Specialization
Candidates should possess at least 3 years of related work experience, with a preferred technical, trade, or vocational school degree, although no specific supervisory experience is required. Essential functions include physical tasks such as standing for extended periods and lifting objects up to 25 pounds without assistance.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Maintenance, Food Safety, Sanitation, Equipment Operation, Teamwork, Communication, Portion Control, Recipe Adherence, Quality Control
Specialization
Candidates must be able to perform physical tasks such as standing for long periods and lifting up to 25 pounds. Strong communication skills and the ability to work collaboratively within a team are essential for this role.
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Goa, India - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Food Presentation, Budget Management, Inventory Control, Team Leadership, Customer Service, Performance Management, Coaching, Scheduling, Quality Control
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)
Sous Chef at HarborChase of Boynton
Orlando, Florida, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Food Safety, Inventory Management, Staff Supervision, Budget Compliance, Meal Presentation, Portion Control, Kitchen Sanitation, Recipe Development, Staff Training, Loss Prevention, Scheduling, Food Handling
Specialization
Candidates must have six months to one year of culinary experience or equivalent education. A Serv-Safe certification or equivalent food handling license is required, along with the ability to pass a Level 2 background screening.
Sous Chef at Aramark
Guildford, England, United Kingdom - Full Time
Skills Needed
Culinary Skills, Team Leadership, Food Preparation, Stock Control, Hygiene Standards, Mentoring, Recipe Adherence, Allergen Management, Time Management, Organizational Skills, Calm Under Pressure, Food Hygiene Certification, Security Vetting, Dbs Checks, Waste Reduction, Task Allocation
Specialization
Candidates must have UK residency for the past 3 years and the legal right to work, along with relevant culinary qualifications and at least 2 years of experience. A minimum Level 2 Food Hygiene Certificate is also required.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Perth, Western Australia, Australia - Full Time
Skills Needed
Food Preparation, Menu Implementation, Food Quality Control, Haccp Compliance, Inventory Control, Purchasing Coordination, Team Development, Time Management, Communication, Interpersonal Skills, Adaptability, Leadership
Specialization
Candidates must possess trade qualifications in cookery and have previous experience within the hotel or hospitality industry, coupled with strong knowledge of food safety requirements. Essential soft skills include being service-oriented with attention to detail, self-motivated, energetic, adaptable, and possessing strong communication and time management abilities.
Experience Required
Minimum 2 year(s)
Demi Chef at Accor
Kakadu, Northern Territory, Australia - Full Time
Skills Needed
Cooking, Food Preparation, Station Management, Quality Control, Sanitization, Stocking, Team Communication, Guest Feedback, Time Management, Leadership, Problem Solving, Emotional Intelligence
Specialization
Candidates must possess a commercial cookery qualification and at least two years of post-apprenticeship experience in a hotel or restaurant setting, demonstrating proficiency in food quality and presentation. Essential requirements include knowledge of WHS/food safety, ability to work unsupervised, excellent time management, and unlimited work rights in Australia.
Experience Required
Minimum 2 year(s)
Sous Chef at USPI
Mount Desert, Maine, United States - Full Time
Skills Needed
Kitchen Leadership, Food Quality Control, Sanitation, Safety Protocols, Team Training, Inventory Management, Waste Management, Cost Control, Food Preparation, Menu Contribution, Pos Systems, Servsafe Certification, Supervision, Mentoring, Stock Rotation, Ordering
Specialization
Candidates must have at least three years of experience in the food and beverage industry, including significant kitchen experience and proven leadership skills. A High School Diploma or equivalent is required, along with ServSafe or Food Handler Certification.
Experience Required
Minimum 2 year(s)
Head Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Leadership, Mentoring, Team Management, Food Quality Control, Menu Development, Cost Control, Inventory Management, Stock Control, Whs Compliance, Haccp Compliance, Hygiene Regulations, Rostering, Staff Development, Commercial Cookery, Modern Cuisine Trends
Specialization
Candidates must possess a Certificate III or IV in Commercial Cookery or equivalent, along with proven experience as a Head Chef or in a senior leadership role within a high-volume or hotel environment. Essential requirements include strong knowledge of modern cuisine, excellent team management skills, financial awareness for cost control, and the ability to work under pressure.
Experience Required
Minimum 5 year(s)
Sous Chef at Copper River
Hillsboro, Oregon, United States -
Full Time

Start Date

Immediate

Expiry Date

06 Jun, 26

Salary

0.0

Posted On

08 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Leadership, Culinary Skills, Food Preparation Monitoring, Cost Control, Communication, Teamwork, Fast-Paced Environment, High-Volume Operations

Industry

Restaurants

Description
Benefits: Dental insurance Flexible schedule Health insurance Paid time off Vision insurance Are you looking to grow in the restaurant industry? Do you have strong leadership and culinary skills? If so, we have the position for you! Crossroads Restaurant Group is the parent company for Oswego Grill and Copper River Restaurant. We currently have four Oswego Grill locations in the Portland Metro Area. We are looking for highly motivated team players that can work in a fast-paced, high-volume environment. With the fast expansion of the company, there are many long-term growth opportunities. Example of Sous Chef Tasks: Monitor food preparation for quality and accuracy. Maintain food and labor cost goals. Ensure smooth timing of food preparation and delivery of food to guests. Facilitate communication between front of house and back of house. What We Offer: Paid Vacations Meal Discounts Health Insurance Dental Insurance Vision Insurance Life Insurance Disability Insurance Personal Days Bonus based on results Safety Commitment: At Crossroads, we are committed to providing a safe work environment for our team. Our goal is to exceed governmental safety requirements by offering continual safety training, enforcing regulations, and focusing on injury prevention. Who We Are: The Crossroads brand continually strives to deliver high quality food and an outstanding dining experience in the Portland Metro Area. Our one and only service philosophy is, “The answer is yes! What’s the question?” While we are growing quickly and constantly adding new locations, our priorities will continue to be on the care of our employees, guests, and food quality. Job Type: Full-time Experience level: 2 years Shift: 10 hour shift 8 hour shift Day shift Night shift Weekly day range: Monday to Friday Weekends as needed Work setting: Bar Fine dining restaurant Work Location: In person License/Certification: Food Handler Certification (Required)
Responsibilities
The Sous Chef will be responsible for monitoring food preparation to ensure quality and accuracy while maintaining established food and labor cost goals. This role also involves facilitating communication between the front and back of house teams to ensure smooth food timing and delivery to guests.
Sous Chef at Copper River
Hillsboro, Oregon, United States - Full Time
Skills Needed
Leadership, Culinary Skills, Food Preparation Monitoring, Cost Control, Communication, Teamwork, Fast Paced Environment, High Volume Operations
Specialization
Candidates must possess strong leadership and culinary skills and be highly motivated team players capable of working in a fast-paced, high-volume setting. A Food Handler Certification is required, and a minimum of 2 years of experience is necessary for this full-time position.
Sous Chef at Tavern Hall
Bellevue, Washington, United States - Full Time
Skills Needed
Leadership, Coaching, Training, Cost Control, Sales Driving, Financial Acumen, Accountability, Integrity, Teamwork, Communication, Organization, Self Motivation, Ms Office Suite, Excel, Urgency
Specialization
Candidates must possess 1-3 years of high-volume, upscale Sous Chef or kitchen management experience, ideally with a track record of progressive growth within one company. Essential traits include being energetic, self-starting, polished, professional, detail-oriented, and possessing strong leadership skills to motivate and coach others.
Experience Required
Minimum 2 year(s)
Sous Chef at Topgolf
Woodbury, Minnesota, United States - Full Time
Skills Needed
Culinary Management, Leadership, Supervision, Training, Coaching, Engagement, Inventory Management, Product Ordering, Safety, Sanitation, Vendor Relationships, Labor Scheduling, Cost Management, Recipe Development, Menu Planning, Equipment Maintenance
Specialization
Candidates must possess a minimum of three years in culinary management and demonstrate proven ability in developing a culinary team. A Bachelor's degree or related culinary degree is preferred, along with the physical ability to work in a fast-paced, high-temperature environment and lift up to 50 lbs.
Experience Required
Minimum 2 year(s)
Sous Chef at EOS Hospitality LErmitage Employee LLC
Pompano Beach, Florida, United States - Full Time
Skills Needed
Kitchen Operations, Food Preparation, Quality Control, Team Supervision, Inventory Management, Ordering Supplies, Sanitation Regulations, Menu Development, Portion Control, Waste Reduction, Scheduling, Payroll Management, Culinary Skills, Leadership, Time Management
Specialization
Candidates must possess previous leadership experience in a high-volume kitchen, coupled with strong culinary skills across various cooking techniques. Essential requirements include the ability to motivate a team, excellent organizational skills, and thorough knowledge of food safety regulations.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Boston, Massachusetts, United States - Full Time
Skills Needed
Supervision, Food Preparation, Service, Sanitation, Cost Controls, Employee Relations, Training, Scheduling, Forecasting, Menu Change Considerations, Coaching, Mentoring, Portion Control, Meat Cutting, Poultry Cutting, Seafood Cutting
Specialization
Candidates must possess a culinary degree and a minimum of four years of progressive experience in a hotel or related field, demonstrating proficiency with various commercial kitchen equipment. The role requires the ability to work well under pressure, maintain composure, solve problems effectively, and handle complex information and financial data.
Experience Required
Minimum 2 year(s)
Head Chef at BaxterStorey
Rochester, England, United Kingdom - Full Time
Skills Needed
Leadership, Inspiration, Collaboration, Team Support, Client Relationship Management, Mentoring, Training, Empowerment, Food Standards, Innovation, Health And Safety Compliance, Sustainability Management, Financial Acumen, Budgeting, Coaching, Delegation
Specialization
Candidates must possess proven experience as a Head Chef or in a similar role, demonstrating an obsession for food and creating customer experiences. Essential qualifications include financial astuteness for budgeting and commercial performance, excellent coaching and delegation skills, and the ability to thrive under pressure in a fast-paced, creative environment.
Experience Required
Minimum 5 year(s)
Sous Chef at bartaco
Madison, Wisconsin, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Guest Experience, Communication, Problem Solving, Attention To Detail, Mentoring, Food Safety, Operational Leadership, Scheduling, Inventory Control, Quality Standards, Emotional Intelligence, Innovation, Collaboration, Positive Attitude
Specialization
The position requires 1-3 years of culinary management experience, with a preference for a culinary arts degree. Candidates should possess excellent cooking skills, attention to detail, and the ability to mentor and train team members.
Experience Required
Minimum 2 year(s)
Sous Chef at Four Seasons Hotels Limited - Turkey
, , Seychelles - Full Time
Skills Needed
Culinary Knowledge, Menu Design, Communication, Team Management, Attention To Detail, Numeracy, Staff Training, Adaptability, Sanitation Compliance, Safety Standards, Positive Attitude, Innovation, Hospitality Standards
Specialization
Candidates should have enhanced culinary knowledge and strong team management skills. A high level of attention to detail and the ability to adapt to change are also essential.
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)
Head Chef at BaxterStorey Ireland Ltd
Leeds, England, United Kingdom - Full Time
Skills Needed
Team Leadership, Menu Development, Food Safety, Haccp, Inventory Management, Staff Training, Cost Control, Culinary Arts, Kitchen Management, Food Presentation, Communication, Problem Solving, Organizational Skills, Strategic Planning, Quality Control
Specialization
Candidates must have proven experience as a Head Chef or in a similar leadership role within a professional kitchen. A culinary degree or equivalent experience, along with strong knowledge of food safety regulations and HACCP standards, is required.
Experience Required
Minimum 5 year(s)
Sous Chef at Southern Food Service Management Consulting Service Inc
, Virginia, United States - Full Time
Skills Needed
Culinary Supervision, Food Production, Haccp Compliance, Staff Training, Inventory Management, Food Safety, Quality Control, Batch Cooking, Menu Execution, Kitchen Operations, Sanitation, Large Volume Cooking, Team Leadership, Equipment Maintenance, Performance Evaluation
Specialization
Candidates must have three to five years of high-volume culinary experience, including at least one year in a supervisory role. A ServSafe Food Protection Manager Certification and practical knowledge of military food service regulations are required.
Experience Required
Minimum 2 year(s)
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Meal Preparation, Temperature Regulation, Portion Control, Food Garnish, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Team Support, Safety Procedures, Guest Service, Communication, Employee Coaching, Scheduling, Training, Evaluation, Discipline
Specialization
Candidates should possess at least 3 years of related work experience, with a preferred technical, trade, or vocational school degree, although no specific supervisory experience is required. Essential functions include physical tasks such as standing for extended periods and lifting objects up to 25 pounds without assistance.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Maintenance, Food Safety, Sanitation, Equipment Operation, Teamwork, Communication, Portion Control, Recipe Adherence, Quality Control
Specialization
Candidates must be able to perform physical tasks such as standing for long periods and lifting up to 25 pounds. Strong communication skills and the ability to work collaboratively within a team are essential for this role.
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Goa, India - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Food Presentation, Budget Management, Inventory Control, Team Leadership, Customer Service, Performance Management, Coaching, Scheduling, Quality Control
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)
Sous Chef at HarborChase of Boynton
Orlando, Florida, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Food Safety, Inventory Management, Staff Supervision, Budget Compliance, Meal Presentation, Portion Control, Kitchen Sanitation, Recipe Development, Staff Training, Loss Prevention, Scheduling, Food Handling
Specialization
Candidates must have six months to one year of culinary experience or equivalent education. A Serv-Safe certification or equivalent food handling license is required, along with the ability to pass a Level 2 background screening.
Sous Chef at Aramark
Guildford, England, United Kingdom - Full Time
Skills Needed
Culinary Skills, Team Leadership, Food Preparation, Stock Control, Hygiene Standards, Mentoring, Recipe Adherence, Allergen Management, Time Management, Organizational Skills, Calm Under Pressure, Food Hygiene Certification, Security Vetting, Dbs Checks, Waste Reduction, Task Allocation
Specialization
Candidates must have UK residency for the past 3 years and the legal right to work, along with relevant culinary qualifications and at least 2 years of experience. A minimum Level 2 Food Hygiene Certificate is also required.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Perth, Western Australia, Australia - Full Time
Skills Needed
Food Preparation, Menu Implementation, Food Quality Control, Haccp Compliance, Inventory Control, Purchasing Coordination, Team Development, Time Management, Communication, Interpersonal Skills, Adaptability, Leadership
Specialization
Candidates must possess trade qualifications in cookery and have previous experience within the hotel or hospitality industry, coupled with strong knowledge of food safety requirements. Essential soft skills include being service-oriented with attention to detail, self-motivated, energetic, adaptable, and possessing strong communication and time management abilities.
Experience Required
Minimum 2 year(s)
Demi Chef at Accor
Kakadu, Northern Territory, Australia - Full Time
Skills Needed
Cooking, Food Preparation, Station Management, Quality Control, Sanitization, Stocking, Team Communication, Guest Feedback, Time Management, Leadership, Problem Solving, Emotional Intelligence
Specialization
Candidates must possess a commercial cookery qualification and at least two years of post-apprenticeship experience in a hotel or restaurant setting, demonstrating proficiency in food quality and presentation. Essential requirements include knowledge of WHS/food safety, ability to work unsupervised, excellent time management, and unlimited work rights in Australia.
Experience Required
Minimum 2 year(s)
Sous Chef at USPI
Mount Desert, Maine, United States - Full Time
Skills Needed
Kitchen Leadership, Food Quality Control, Sanitation, Safety Protocols, Team Training, Inventory Management, Waste Management, Cost Control, Food Preparation, Menu Contribution, Pos Systems, Servsafe Certification, Supervision, Mentoring, Stock Rotation, Ordering
Specialization
Candidates must have at least three years of experience in the food and beverage industry, including significant kitchen experience and proven leadership skills. A High School Diploma or equivalent is required, along with ServSafe or Food Handler Certification.
Experience Required
Minimum 2 year(s)
Head Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Leadership, Mentoring, Team Management, Food Quality Control, Menu Development, Cost Control, Inventory Management, Stock Control, Whs Compliance, Haccp Compliance, Hygiene Regulations, Rostering, Staff Development, Commercial Cookery, Modern Cuisine Trends
Specialization
Candidates must possess a Certificate III or IV in Commercial Cookery or equivalent, along with proven experience as a Head Chef or in a senior leadership role within a high-volume or hotel environment. Essential requirements include strong knowledge of modern cuisine, excellent team management skills, financial awareness for cost control, and the ability to work under pressure.
Experience Required
Minimum 5 year(s)