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Chef De Partie Jobs overseas

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Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Menu Curation, Cost Control, Labour Management, Haccp Compliance, Food Safety, Staff Training And Mentoring, Stakeholder Collaboration, Sustainability Mindset, Quality Control, Commercial Management
Specialization
Seeking an experienced culinary leader capable of executing a high-standard vision and managing multi-venue operations. Must possess strong leadership skills, commercial acumen, and a commitment to HACCP and food safety compliance.
Experience Required
Minimum 5 year(s)
Restaurant Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hobart, Tasmania, Australia - Full Time
Skills Needed
Italian Cuisine, Food Preparation, Cooking Techniques, Haccp Principles, Food Safety, Kitchen Operations, Portion Control, Mise En Place, Stock Rotation, Teamwork, Communication, Time Management
Specialization
Requires previous experience in a professional premium dining or hotel kitchen with a strong passion for Italian cuisine. Must have full working rights in Australia and the flexibility to work a rotating roster including evenings and weekends.
Experience Required
Minimum 2 year(s)
Chef-gérant H/F at Api Restauration
Roissard, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Collective Catering, Team Management, Budget Management, Haccp Standards, Culinary Techniques, Modified Texture Cuisine, Inventory Management, Organization, Customer Service, Seasonal Cooking
Specialization
Requires a professional degree in hotel and restaurant management and significant experience in collective catering. Must be proficient in HACCP standards and possess strong leadership and organizational skills.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Subang Jaya City Council, Selangor, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Control, Quality Control, Customer Service, Team Leadership, Sanitation Standards, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Must demonstrate strong leadership skills and the ability to maintain strict sanitation and food standards.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Al Rayyan, Al Rayyan, Qatar - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Staff Supervision, Budget Management, Inventory Control, Sanitation Standards, Customer Service, Recipe Creation, Team Leadership, Food Presentation, Waste Management, Performance Appraisal, Staff Training, Operational Planning
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate strong leadership skills and expertise in high-quality food production and presentation.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Stockholm, , Sweden - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety & Sanitation, Budget Management, Inventory Purchasing, Plating & Presentation, Team Training, Customer Service, Quality Control, Resource Planning
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate leadership skills and the ability to maintain strict food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de Brigade at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Front Office Management, Team Supervision, Cash Handling, Guest Relations, Complaint Resolution, French Fluency, English Fluency, Hospitality Operations, Customer Experience, Leadership
Specialization
Requires a hospitality training background with at least 4 years of professional experience in reception. Must be fluent in French and English and possess strong leadership skills to motivate the team.
Experience Required
Minimum 2 year(s)
Chef.fe de rang at Coolangatta Group
Antony, Ile-of-France, France - Full Time
Skills Needed
Customer Service, Table Service, Wine Knowledge, Gastronomy, Staff Training, Order Taking, Coordination, Hygiene Standards, Complaint Handling, Organization, Stress Management
Specialization
Requires a hospitality degree (CAP, Bac Pro, or BTS) and at least 2 years of experience in table service. Candidates must have deep knowledge of gastronomy and oenology, along with a positive and dynamic attitude.
Experience Required
Minimum 2 year(s)
Teppanyaki Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Gold Coast City, Queensland, Australia - Full Time
Skills Needed
Teppanyaki Cooking, Sushi Preparation, Pan Asian Cuisine, English Communication, Food Safety Compliance, Food Presentation, Portion Control, Kitchen Management, Guest Interaction, Mise En Place
Specialization
Candidates must have previous experience as a Teppanyaki Chef with strong knowledge of sushi and Pan Asian cuisine. Excellent communication skills in English and the ability to work flexible shifts, including weekends, are required.
Experience Required
Minimum 2 year(s)
Commis Chef-DWC at Great Canadian Enterprises Ltd
Dawson Creek, British Columbia, Canada - Full Time
Skills Needed
Food Preparation, Mise En Place, Kitchen Equipment Cleaning, Inventory Management, Food Safety, Cash Handling, Pos Systems, Customer Service, Communication, Stock Rotation
Specialization
Requires a high school diploma and at least 6 months of culinary experience. Must possess Food Safety Certification and the ability to obtain a Gaming License.
Production Chef at RI Community Food Bank
Providence, Rhode Island, United States - Full Time
Skills Needed
Meal Production, Food Safety, Inventory Management, Menu Planning, Problem Solving, Microsoft Office, Teamwork, Customer Service, Food Purchasing, Attention To Detail, Communication, Time Management, Diversity Awareness, Sanitation Procedures, Data Reporting, Cooking Techniques
Specialization
Candidates should have three plus years of experience in meal production and be a certified food safety manager. They must also demonstrate effective inventory management and menu planning skills.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at Nami Nori Atlantic Park
Virginia Beach, Virginia, United States - Full Time
Skills Needed
Culinary Leadership, Staff Training, Labor Cost Management, Food Cost Control, Inventory Management, Health Safety Compliance, Menu Development, Problem Solving, Communication, Organization, Team Building, Operational Systems
Specialization
Requires 3+ years of experience in a similar role and a ServSafe certification. Candidates must possess strong leadership skills and the ability to work a flexible schedule including weekends and holidays.
Experience Required
Minimum 2 year(s)
Vendeur CDD temps partiel H/F at Pimkie
Cherbourg-en-Cotentin, Normandy, France - Full Time
Skills Needed
Customer Service, Sales, Merchandising, Cash Handling, Omnichannel Tools, Inventory Management, Crm, Nps Tracking, Interpersonal Communication, Product Sensitivity
Specialization
Candidates should have a high school diploma in commerce and ideally some initial experience in retail or distribution. Key traits include dynamism, strong interpersonal skills, and a service-oriented mindset.
Plongeur (temps partiel) H/F at Ephemera Group
Paris, Ile-de-France, France - Full Time
Skills Needed
Dishwashing Equipment Operation, Organization, Attention To Detail, Ability To Work Under Pressure, Teamwork, Reliability, Haccp Knowledge, Kitchen Maintenance
Specialization
Candidates should be rigorous, efficient, and capable of working under pressure in a team environment. Previous experience in dishwashing or kitchen work is a plus, but motivated beginners are welcome.
Boulanger temps partiel jour at Loblaw Companies Limited
Kirkland, Quebec, Canada - Full Time
Skills Needed
Customer Service, Product Labeling, Inventory Display, Health And Safety Standards, Teamwork, Attention To Detail, Time Management, Physical Stamina
Specialization
No previous experience is required as training is provided. Candidates must be flexible with their availability and capable of lifting up to 50lbs.
Caissier(ère) (Temps partiel) at The Home Depot
, , Canada - Full Time
Skills Needed
Cash Handling, Interpersonal Skills, Customer Focus, Effective Communication, Transaction Processing
Specialization
Candidates should have a high school diploma or equivalent and preferably 1 to 2 years of retail or cash handling experience. The role requires the physical ability to lift, push, and pull items within a warehouse environment.
Boulanger temps partiel jour at Loblaw Companies Limited
Granby, Quebec, Canada - Full Time
Skills Needed
Customer Service, Product Labeling, Inventory Display, Health And Safety Standards, Attention To Detail, Time Management, Collaboration, Physical Stamina
Specialization
No previous experience is required as training is provided. Candidates must be flexible with their availability and capable of lifting up to 50lbs.
EN - Chefs & Cooks_Commis Chef at Radisson Hotel Group
Riyadh, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Culinary Arts, Gastronomy, Kitchen Operations, Guest Service, Inventory Control, Problem Resolution, Team Collaboration, Compliance, Food Safety
Specialization
Prior kitchen experience is beneficial but not essential. Candidates should possess a can-do attitude, personal integrity, and a passion for the hospitality industry.
Chef / Sous Chef - JOEY Kelowna at JOEY Restaurant Group
Kelowna, British Columbia, Canada - Full Time
Skills Needed
Culinary Leadership, Team Development, Recruiting, Hiring, Pnl Management, Budgeting, Forecasting, Quality Assurance, Coaching, Strategic Planning
Specialization
Requires 1-3+ years of industry experience in a culinary leadership role with a proven ability to coach and recruit talent. Must possess Food Safe and Health & Safety certifications and have exposure to PNL management.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Power International Holding
, , Qatar - Full Time
Skills Needed
Cooking Techniques, Kitchen Management, Menu Planning, Food Safety, Inventory Management, Leadership, Recipe Development, Food Presentation, Sanitation Standards, Cost Control, Staff Supervision, Supplier Negotiation
Specialization
Requires a Bachelor's Degree in Culinary Arts or a related field with at least 5 years of total work experience. Candidates must possess strong leadership skills and proficiency in various cooking techniques and kitchen management.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Sydney, New South Wales, Australia -
Full Time

Start Date

Immediate

Expiry Date

13 Sep, 26

Salary

0.0

Posted On

15 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Leadership, Kitchen Operations Management, Menu Curation, Cost Control, Labour Management, HACCP Compliance, Food Safety, Staff Training And Mentoring, Stakeholder Collaboration, Sustainability Mindset, Quality Control, Commercial Management

Industry

Hospitality

Description
JOB SUMMARY   Inspired by the Sydney lifestyle and surrounded by some of the city’s most iconic landmarks, Pier One Sydney Harbour offers approachable, refined dining within a contemporary lifestyle hotel setting. We are seeking an experienced Chef de Cuisine to be a true culinary partner in leading a multi-venue operation, curating an Australian coastal–inspired food offering driven by local flavours, seasonal produce, and a strong sustainability mindset. At the core of everything we do is a commitment to locally sourced produce, high standards, and genuine hospitality. In this role, you will be accountable for the overall success of daily kitchen operations across multiple outlets, balancing culinary excellence with strong commercial outcomes. You will lead from the front — executing the vision, setting standards, developing people, and driving consistency — while working closely with the Executive Chef and Executive Sous Chef to deliver exceptional guest experiences.   CORE WORK ACTIVITIES Culinary Leadership & Operations * Lead and oversee kitchen operations across a multi-venue environment, ensuring consistent delivery of high-quality food across all outlets. * Execute the culinary vision with passion, precision, and a strong attention to detail while maintaining an approachable dining style. * Personally perform key culinary tasks while leading shifts and setting the standard through hands-on leadership. Culture, Ownership & Accountability * Build and sustain a positive, professional kitchen culture founded on trust, respect, accountability, and pride. * Drive ownership at all levels — holding yourself and others accountable for performance, behaviour, and results. * Recognise strong performance, address issues early, and foster an environment where young talent can grow and succeed. Guest Experience & Stakeholder Collaboration * Deliver exceptional guest satisfaction by maintaining daily quality standards and actively engaging with guests to gather feedback. * Work collaboratively with internal stakeholders including Front Office, Food & Beverage, Finance, Marketing, Human Resources, and broader hotel leadership to support business objectives. * Maintain a strong partnership with the Executive Chef and Executive Sous Chef to ensure alignment across all culinary operations. Commercial & Strategic Focus * Support the planning and execution of culinary goals, including labour management, cost control, and productivity. * Estimate daily production and align staffing levels with business demand using the labour management system. * Contribute to continuous improvement initiatives that strengthen operational efficiency and commercial performance. People Development & Compliance * Identify development needs within the team and actively coach, mentor, and train associates to elevate skill and performance. * Uphold strict HACCP, food safety, and hygiene standards, ensuring full compliance with regulatory and brand requirements. * Ensure associates are trained in safety procedures and food handling practices at all times.   PERKS, REWARDS & MOTIVATION * Exclusive associate discounts on food, beverage, and hotel accommodation across Marriott International properties for you, your family, and friends. * Access to internationally recognised training programs, strategic development pathways, and long-term career opportunities within Marriott International. * Genuine care for associates’ physical, emotional, and financial wellbeing through our Employee Assistance Program.       At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. The Autograph Collection is a growing collection of four and five-star independent hotels, each offering unique and memorable experiences. Each hotel is thoughtfully chosen for its quality, originality, bold character, and ability to offer today’s traveler a range of unique experiences suited to their individual sense of style and adventure. All Autograph Collection hotels look to attract The Individualist, the brand's target consumer. The Individualist is someone who uses travel as an opportunity to add to their personal narrative – in essence they are hand selecting our hotels whether for personal or corporate travel because it is much more than simply a place to rest. In joining Autograph Collection, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

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Responsibilities
Lead and oversee daily kitchen operations across multiple venues to deliver high-quality, Australian coastal-inspired dining. Balance culinary excellence with commercial outcomes while managing staff development and maintaining strict safety standards.
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Menu Curation, Cost Control, Labour Management, Haccp Compliance, Food Safety, Staff Training And Mentoring, Stakeholder Collaboration, Sustainability Mindset, Quality Control, Commercial Management
Specialization
Seeking an experienced culinary leader capable of executing a high-standard vision and managing multi-venue operations. Must possess strong leadership skills, commercial acumen, and a commitment to HACCP and food safety compliance.
Experience Required
Minimum 5 year(s)
Restaurant Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hobart, Tasmania, Australia - Full Time
Skills Needed
Italian Cuisine, Food Preparation, Cooking Techniques, Haccp Principles, Food Safety, Kitchen Operations, Portion Control, Mise En Place, Stock Rotation, Teamwork, Communication, Time Management
Specialization
Requires previous experience in a professional premium dining or hotel kitchen with a strong passion for Italian cuisine. Must have full working rights in Australia and the flexibility to work a rotating roster including evenings and weekends.
Experience Required
Minimum 2 year(s)
Chef-gérant H/F at Api Restauration
Roissard, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Collective Catering, Team Management, Budget Management, Haccp Standards, Culinary Techniques, Modified Texture Cuisine, Inventory Management, Organization, Customer Service, Seasonal Cooking
Specialization
Requires a professional degree in hotel and restaurant management and significant experience in collective catering. Must be proficient in HACCP standards and possess strong leadership and organizational skills.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Subang Jaya City Council, Selangor, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Control, Quality Control, Customer Service, Team Leadership, Sanitation Standards, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Must demonstrate strong leadership skills and the ability to maintain strict sanitation and food standards.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Al Rayyan, Al Rayyan, Qatar - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Staff Supervision, Budget Management, Inventory Control, Sanitation Standards, Customer Service, Recipe Creation, Team Leadership, Food Presentation, Waste Management, Performance Appraisal, Staff Training, Operational Planning
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate strong leadership skills and expertise in high-quality food production and presentation.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Stockholm, , Sweden - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety & Sanitation, Budget Management, Inventory Purchasing, Plating & Presentation, Team Training, Customer Service, Quality Control, Resource Planning
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate leadership skills and the ability to maintain strict food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de Brigade at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Front Office Management, Team Supervision, Cash Handling, Guest Relations, Complaint Resolution, French Fluency, English Fluency, Hospitality Operations, Customer Experience, Leadership
Specialization
Requires a hospitality training background with at least 4 years of professional experience in reception. Must be fluent in French and English and possess strong leadership skills to motivate the team.
Experience Required
Minimum 2 year(s)
Chef.fe de rang at Coolangatta Group
Antony, Ile-of-France, France - Full Time
Skills Needed
Customer Service, Table Service, Wine Knowledge, Gastronomy, Staff Training, Order Taking, Coordination, Hygiene Standards, Complaint Handling, Organization, Stress Management
Specialization
Requires a hospitality degree (CAP, Bac Pro, or BTS) and at least 2 years of experience in table service. Candidates must have deep knowledge of gastronomy and oenology, along with a positive and dynamic attitude.
Experience Required
Minimum 2 year(s)
Teppanyaki Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Gold Coast City, Queensland, Australia - Full Time
Skills Needed
Teppanyaki Cooking, Sushi Preparation, Pan Asian Cuisine, English Communication, Food Safety Compliance, Food Presentation, Portion Control, Kitchen Management, Guest Interaction, Mise En Place
Specialization
Candidates must have previous experience as a Teppanyaki Chef with strong knowledge of sushi and Pan Asian cuisine. Excellent communication skills in English and the ability to work flexible shifts, including weekends, are required.
Experience Required
Minimum 2 year(s)
Commis Chef-DWC at Great Canadian Enterprises Ltd
Dawson Creek, British Columbia, Canada - Full Time
Skills Needed
Food Preparation, Mise En Place, Kitchen Equipment Cleaning, Inventory Management, Food Safety, Cash Handling, Pos Systems, Customer Service, Communication, Stock Rotation
Specialization
Requires a high school diploma and at least 6 months of culinary experience. Must possess Food Safety Certification and the ability to obtain a Gaming License.
Production Chef at RI Community Food Bank
Providence, Rhode Island, United States - Full Time
Skills Needed
Meal Production, Food Safety, Inventory Management, Menu Planning, Problem Solving, Microsoft Office, Teamwork, Customer Service, Food Purchasing, Attention To Detail, Communication, Time Management, Diversity Awareness, Sanitation Procedures, Data Reporting, Cooking Techniques
Specialization
Candidates should have three plus years of experience in meal production and be a certified food safety manager. They must also demonstrate effective inventory management and menu planning skills.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at Nami Nori Atlantic Park
Virginia Beach, Virginia, United States - Full Time
Skills Needed
Culinary Leadership, Staff Training, Labor Cost Management, Food Cost Control, Inventory Management, Health Safety Compliance, Menu Development, Problem Solving, Communication, Organization, Team Building, Operational Systems
Specialization
Requires 3+ years of experience in a similar role and a ServSafe certification. Candidates must possess strong leadership skills and the ability to work a flexible schedule including weekends and holidays.
Experience Required
Minimum 2 year(s)
Vendeur CDD temps partiel H/F at Pimkie
Cherbourg-en-Cotentin, Normandy, France - Full Time
Skills Needed
Customer Service, Sales, Merchandising, Cash Handling, Omnichannel Tools, Inventory Management, Crm, Nps Tracking, Interpersonal Communication, Product Sensitivity
Specialization
Candidates should have a high school diploma in commerce and ideally some initial experience in retail or distribution. Key traits include dynamism, strong interpersonal skills, and a service-oriented mindset.
Plongeur (temps partiel) H/F at Ephemera Group
Paris, Ile-de-France, France - Full Time
Skills Needed
Dishwashing Equipment Operation, Organization, Attention To Detail, Ability To Work Under Pressure, Teamwork, Reliability, Haccp Knowledge, Kitchen Maintenance
Specialization
Candidates should be rigorous, efficient, and capable of working under pressure in a team environment. Previous experience in dishwashing or kitchen work is a plus, but motivated beginners are welcome.
Boulanger temps partiel jour at Loblaw Companies Limited
Kirkland, Quebec, Canada - Full Time
Skills Needed
Customer Service, Product Labeling, Inventory Display, Health And Safety Standards, Teamwork, Attention To Detail, Time Management, Physical Stamina
Specialization
No previous experience is required as training is provided. Candidates must be flexible with their availability and capable of lifting up to 50lbs.
Caissier(ère) (Temps partiel) at The Home Depot
, , Canada - Full Time
Skills Needed
Cash Handling, Interpersonal Skills, Customer Focus, Effective Communication, Transaction Processing
Specialization
Candidates should have a high school diploma or equivalent and preferably 1 to 2 years of retail or cash handling experience. The role requires the physical ability to lift, push, and pull items within a warehouse environment.
Boulanger temps partiel jour at Loblaw Companies Limited
Granby, Quebec, Canada - Full Time
Skills Needed
Customer Service, Product Labeling, Inventory Display, Health And Safety Standards, Attention To Detail, Time Management, Collaboration, Physical Stamina
Specialization
No previous experience is required as training is provided. Candidates must be flexible with their availability and capable of lifting up to 50lbs.
EN - Chefs & Cooks_Commis Chef at Radisson Hotel Group
Riyadh, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Culinary Arts, Gastronomy, Kitchen Operations, Guest Service, Inventory Control, Problem Resolution, Team Collaboration, Compliance, Food Safety
Specialization
Prior kitchen experience is beneficial but not essential. Candidates should possess a can-do attitude, personal integrity, and a passion for the hospitality industry.
Chef / Sous Chef - JOEY Kelowna at JOEY Restaurant Group
Kelowna, British Columbia, Canada - Full Time
Skills Needed
Culinary Leadership, Team Development, Recruiting, Hiring, Pnl Management, Budgeting, Forecasting, Quality Assurance, Coaching, Strategic Planning
Specialization
Requires 1-3+ years of industry experience in a culinary leadership role with a proven ability to coach and recruit talent. Must possess Food Safe and Health & Safety certifications and have exposure to PNL management.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Power International Holding
, , Qatar - Full Time
Skills Needed
Cooking Techniques, Kitchen Management, Menu Planning, Food Safety, Inventory Management, Leadership, Recipe Development, Food Presentation, Sanitation Standards, Cost Control, Staff Supervision, Supplier Negotiation
Specialization
Requires a Bachelor's Degree in Culinary Arts or a related field with at least 5 years of total work experience. Candidates must possess strong leadership skills and proficiency in various cooking techniques and kitchen management.
Experience Required
Minimum 5 year(s)