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Chef De Partie Jobs overseas

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Executive Sous Chef at Accor
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Culinary Education, Professional Experience, Leadership & Management, Culinary Expertise, Menu Planning & Cost Control, Health & Safety Compliance, Adaptability & Cultural Awareness, Communication & Collaboration
Specialization
Candidates should have a degree or diploma in Culinary Arts and a minimum of 8-10 years of progressive culinary experience, including leadership in a luxury hotel or fine dining environment. Strong culinary expertise, leadership skills, and knowledge of health and safety regulations are essential.
Experience Required
Minimum 10 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with at least 3 years of experience in a similar setting. Knowledge of HACCP and hygiene, along with the ability to thrive in a fast-paced kitchen, is essential.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background and at least 3 years of experience in a similar setting. Knowledge of HACCP and hygiene standards is essential.
Experience Required
Minimum 2 year(s)
Chef(fe) Barman H/F at Sige Relais Chateaux
Antibes, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Cocktail Preparation, Customer Service, Creativity, Organization, Stock Management, Event Planning, Hygiene Standards, Team Collaboration
Specialization
Candidates should have prior experience as a Chef(fe) Barman and possess strong organizational and interpersonal skills. A passion for luxury service and creativity in cocktail crafting is essential.
Chef de cuisine H/F at Api Restauration
Putanges-le-Lac, Normandy, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Standards, Organization Skills, Autonomy, Customer Service, Passion, Dynamism, Innovation, Positive Energy
Specialization
A diploma in hospitality or restaurant management is preferred along with significant experience in collective catering. Candidates should possess strong culinary skills, team management abilities, and excellent customer service.
Experience Required
Minimum 2 year(s)
CHEF BOUCHER (H/F) at Groupement Mousquetaires
Capbreton, New Aquitaine, France - Full Time
Skills Needed
Butchery, Customer Service, Product Preparation, Sales, Hygiene Standards, Team Management, Product Display, Planning, Product Ordering, Client Advising
Specialization
You will undergo an integration period to familiarize yourself with the butchery section and processes. Experience in butchery and customer service is preferred.
Sous Chef - Banquet at Accor
Badung, Bali, Indonesia - Full Time
Skills Needed
Culinary Expertise, Menu Planning, Team Management, Inventory Control, Cost Management, Food Safety, Sanitation Standards, Training, Mentoring, Banquet Preparation, International Cuisine, Kitchen Equipment Operation, Time Management, Organizational Skills, Indonesian Cuisine Knowledge, Fluency In English
Specialization
A culinary degree or diploma from a recognized culinary school is required, along with 3-5 years of experience in a high-volume banquet kitchen. Strong culinary expertise in banquet preparation and international cuisine is essential.
Experience Required
Minimum 2 year(s)
Sous-Chef Pâtissier at Sige Relais Chateaux
Honfleur, Normandy, France - Full Time
Skills Needed
Creativity, Leadership, Organization, Team Spirit, Technical Mastery, Attention To Detail, Pédagogie, Reliability
Specialization
Candidates should have confirmed experience as a pastry chef or a successful first experience as a sous-chef. A dynamic personality with a natural leadership ability and a desire to teach is essential.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Standards, Organization, Rigor, Autonomy, Customer Service, Positive Energy, Passion, Dynamism, Challenge, Innovation, Seasonal Cooking, Authentic Cuisine
Specialization
A diploma in hospitality or restaurant management is preferred, along with significant experience in the restaurant industry, ideally in collective catering. Candidates should possess strong culinary skills, team management abilities, and excellent customer service orientation.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Filinvest Group
Baguio, Cordillera Administrative Region, Philippines - Full Time
Skills Needed
Culinary Arts, Food Quality, Inventory Management, Cost Control, Food Safety, Sanitation, Organization, Customer Handling, Human Capital, Staff Training, Menu Planning, Recipe Management, Kitchen Operations, Quality Control, Equipment Operation, Communication
Specialization
Candidates should have a Culinary Degree or related experience with a minimum of 5 years in a resort hotel and at least 10 years of overall experience, including 5 years in international assignments. Knowledge of local Cordilleran cuisine is advantageous.
Experience Required
Minimum 10 year(s)
Chef(fe) de cuisine at Barrière
La Baule-Escoublac, Pays de la Loire, France - Full Time
Skills Needed
Team Management, Culinary Skills, Hygiene Standards, Food Preparation, Training, Creativity, Calm Under Pressure, Communication
Specialization
Candidates should have experience in a similar high-end establishment and possess strong culinary skills. A calm demeanor under pressure and a positive attitude are essential.
Experience Required
Minimum 5 year(s)
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with a minimum of 3 years of experience. HACCP and hygiene knowledge, along with the ability to thrive in a fast-paced kitchen, are essential.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background and at least 3 years of experience in a similar setting. Knowledge of HACCP and hygiene standards is essential.
Experience Required
Minimum 2 year(s)
Chefs of All Levels at The SpitJack
Cork, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with a minimum of 3 years of experience in a similar setting. HACCP and hygiene knowledge, along with a good command of English, are essential.
Experience Required
Minimum 2 year(s)
Chef d'équipe (H/F) at SALTI
Le Palais-sur-Vienne, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Team Management, Mechanical Knowledge, Hydraulic Knowledge, Electrical Knowledge, Pneumatic Knowledge, Diesel Knowledge, Organization, Rigor, Communication, Problem Solving
Specialization
Candidates should have a passion for mechanics and experience in team management. A diploma in mechanics or knowledge in hydraulics, electricity, pneumatics, and/or diesel mechanics is required.
Experience Required
Minimum 2 year(s)
Chef des ventes F/H at METRO/MAKRO
Nantes, Pays de la Loire, France - Full Time
Skills Needed
Sales Management, Team Leadership, Customer Satisfaction, Market Development, Commercial Strategy, Networking, Performance Management, Coaching, Ambition, Proactivity, Distribution Knowledge, Rhf Experience, Chr Experience, Economic Results, Trust Building, Product Passion
Specialization
Candidates should have at least 5 years of proven commercial experience in a similar role, ideally within the distribution sector. Strong leadership skills and the ability to develop team members while achieving objectives are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Westgate Resorts
Las Vegas, Nevada, United States - Full Time
Skills Needed
Guest Service, Food Preparation, Training, Inventory Management, Recipe Development, Sanitation Standards, Time Management, Team Building, Communication Skills, Problem Solving, Culinary Skills, Cost Control, Teppan Cooking, Leadership, Creativity, Attention To Detail
Specialization
Candidates must have at least 2 years of experience in Asian restaurants, with knowledge in teppan cooking. Strong communication and leadership skills are essential for training and developing kitchen staff.
Experience Required
Minimum 2 year(s)
EXECUTIVE SOUS CHEF at Woodhill Country Club
Wayzata, Minnesota, United States - Full Time
Skills Needed
Culinary Techniques, Food Safety, Sanitation Standards, Leadership, Communication, Team Management, Menu Development, Culinary Innovation, Inventory Management, Time Management, Adaptability, Creativity, Pressure Management, Scheduling, Banquet Preparation, Order Delivery
Specialization
Candidates should have proven experience as a Sous Chef or in a similar leadership role in a high-volume restaurant. A culinary degree or equivalent professional training is preferred, along with strong leadership and communication skills.
Experience Required
Minimum 5 year(s)
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background and at least 3 years of experience in a similar setting. Knowledge of HACCP and hygiene, along with the ability to thrive in a fast-paced kitchen, is essential.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with at least 3 years of experience in a similar setting. Knowledge of HACCP and hygiene, along with the ability to thrive in a fast-paced kitchen, is essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Accor
Special capital Region of Jakarta, Java, Indonesia -
Full Time

Start Date

Immediate

Expiry Date

22 Jan, 26

Salary

0.0

Posted On

24 Oct, 25

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Education, Professional Experience, Leadership & Management, Culinary Expertise, Menu Planning & Cost Control, Health & Safety Compliance, Adaptability & Cultural Awareness, Communication & Collaboration

Industry

Hospitality

Description
Company Description A global luxury brand with hospitality at its heart, Raffles Hotels & Resorts encompasses 20 ultra luxury hotels and resorts in key international destinations, some with additional branded private residences. Four further hotel properties will open under the Raffles brand in 2024-25. Named after the pioneering British founder of Singapore, Sir Stamford Raffles, the Raffles brand is synonymous with the elegant British etiquette, effortless glamour and sophistication of an earlier era, while bringing a sensibility that is in tune with the lives of our well-travelled guests – at once a vibrant heart and a tranquil haven. At Raffles our service style is warm, personalised and gracious, with a legendary spirit of generosity embodied by our signature Raffles Butlers. We have led the way in creating hotel interiors that are art museums in their own right; we are fertile ground for creativity in the culinary arts, attracting leading chefs; and we work with expert practitioners and specialist partners to create next-generation wellness experiences. We have always sought to preserve both cultural and natural heritage, employing historians, marine biologists and art curators within the properties, to underline an experience that is truly authentic. At Raffles, visitors arrive as guests, leave as friends and return as family. Along the way they will discover a place to celebrate, adventure, exchange ideas and be inspired; and a new meaning of luxury that touches the emotions as elegantly as the Raffles name itself. Raffles Jakarta is strategically located in the heart of the Kuningan district within Jakarta's Golden Triangle. It is an art-filled oasis that elegantly blends history, culture, and luxury. The hotel is more than just a place to stay; it's a meeting point for art and ideas, business and leisure, glamour and fashion. Connected to Lotte Shopping Avenue and the Ciputra Artpreneur Centre, home to The Hendra Gunawan Museum, and a 1,200-seat Broadway Musical Theatre, our location is ideal for both local and international guests, offering convenience and a wealth of cultural experiences. The hotel offers exceptional facilities, including the serene Raffles Spa, a tranquil outdoor pool, versatile meeting spaces, and a state-of-the-art fitness centre, providing luxury and comfort. At Raffles Jakarta, we pride ourselves on our dedicated team, who excel in delivering exceptional service and attention to detail. Founded by Dr. (HC) Ir. Ciputra, our hotel brings the legacy of renowned Indonesian artist Hendra Gunawan to life through our magnificent interiors. We are deeply committed to sustainability and community engagement, striving to minimize our environmental impact and actively support the local community. By choosing Raffles Jakarta, you do not just work at a luxury hotel but also support a hotel that cares about the local community. By joining our team, you will join a community that values excellence, creativity, and sustainability. Embark on a rewarding career journey with Raffles Jakarta and contribute to our art, history, and luxury legacy. Job Description The position of Executive Sous Chef holds paramount importance as it serves a crucial role in ensuring exceptional culinary experiences for guests. As the second-in-command to the Executive Chef, the Executive Sous Chef is responsible for overseeing the hotel's culinary operations, maintaining high-quality standards, and upholding the brand's reputation for exquisite dining. This position involves coordinating and supervising the kitchen staff, menu planning, managing food costs, and ensuring compliance with health and safety regulations. The Executive Sous Chef collaborates closely with the Executive Chef to develop innovative menus, train and mentor the culinary team, and deliver outstanding culinary creations that exceed guests' expectations. With a focus on delivering memorable dining experiences, the Executive Sous Chef plays a key role in maintaining the hotel's position as a sought-after destination for luxury hospitality. Qualifications Culinary Education: Degree or diploma in Culinary Arts from a recognized institution, providing a strong foundation in culinary techniques, food safety, and menu planning. Professional Experience: Minimum of 8-10 years of progressive culinary experience, including leadership exposure in a luxury hotel or fine dining environment. Leadership & Management: Proven ability to lead, train, and motivate a culinary team, ensuring operational excellence, consistency, and high standards of quality and presentation. Culinary Expertise: Excellent knowledge of international cuisines, modern and classical cooking techniques, and current culinary trends. Demonstrated creativity in developing innovative and refined dishes. Menu Planning & Cost Control: Skilled in menu development, food costing, and inventory management, with a focus on balancing creativity, profitability, and guest satisfaction. Health & Safety Compliance: Strong understanding of HACCP principles and food safety regulations, ensuring the highest standards of hygiene and workplace safety. Adaptability & Cultural Awareness: Experienced in working with multicultural teams and catering to diverse guest preferences in a dynamic environment. Communication & Collaboration: Effective communicator with strong organizational and problem-solving skills, able to collaborate across departments to support seamless kitchen operations.

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Responsibilities
The Executive Sous Chef oversees the hotel's culinary operations, ensuring high-quality standards and exceptional dining experiences for guests. This role involves coordinating kitchen staff, menu planning, managing food costs, and ensuring compliance with health and safety regulations.
Executive Sous Chef at Accor
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Culinary Education, Professional Experience, Leadership & Management, Culinary Expertise, Menu Planning & Cost Control, Health & Safety Compliance, Adaptability & Cultural Awareness, Communication & Collaboration
Specialization
Candidates should have a degree or diploma in Culinary Arts and a minimum of 8-10 years of progressive culinary experience, including leadership in a luxury hotel or fine dining environment. Strong culinary expertise, leadership skills, and knowledge of health and safety regulations are essential.
Experience Required
Minimum 10 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with at least 3 years of experience in a similar setting. Knowledge of HACCP and hygiene, along with the ability to thrive in a fast-paced kitchen, is essential.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background and at least 3 years of experience in a similar setting. Knowledge of HACCP and hygiene standards is essential.
Experience Required
Minimum 2 year(s)
Chef(fe) Barman H/F at Sige Relais Chateaux
Antibes, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Cocktail Preparation, Customer Service, Creativity, Organization, Stock Management, Event Planning, Hygiene Standards, Team Collaboration
Specialization
Candidates should have prior experience as a Chef(fe) Barman and possess strong organizational and interpersonal skills. A passion for luxury service and creativity in cocktail crafting is essential.
Chef de cuisine H/F at Api Restauration
Putanges-le-Lac, Normandy, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Standards, Organization Skills, Autonomy, Customer Service, Passion, Dynamism, Innovation, Positive Energy
Specialization
A diploma in hospitality or restaurant management is preferred along with significant experience in collective catering. Candidates should possess strong culinary skills, team management abilities, and excellent customer service.
Experience Required
Minimum 2 year(s)
CHEF BOUCHER (H/F) at Groupement Mousquetaires
Capbreton, New Aquitaine, France - Full Time
Skills Needed
Butchery, Customer Service, Product Preparation, Sales, Hygiene Standards, Team Management, Product Display, Planning, Product Ordering, Client Advising
Specialization
You will undergo an integration period to familiarize yourself with the butchery section and processes. Experience in butchery and customer service is preferred.
Sous Chef - Banquet at Accor
Badung, Bali, Indonesia - Full Time
Skills Needed
Culinary Expertise, Menu Planning, Team Management, Inventory Control, Cost Management, Food Safety, Sanitation Standards, Training, Mentoring, Banquet Preparation, International Cuisine, Kitchen Equipment Operation, Time Management, Organizational Skills, Indonesian Cuisine Knowledge, Fluency In English
Specialization
A culinary degree or diploma from a recognized culinary school is required, along with 3-5 years of experience in a high-volume banquet kitchen. Strong culinary expertise in banquet preparation and international cuisine is essential.
Experience Required
Minimum 2 year(s)
Sous-Chef Pâtissier at Sige Relais Chateaux
Honfleur, Normandy, France - Full Time
Skills Needed
Creativity, Leadership, Organization, Team Spirit, Technical Mastery, Attention To Detail, Pédagogie, Reliability
Specialization
Candidates should have confirmed experience as a pastry chef or a successful first experience as a sous-chef. A dynamic personality with a natural leadership ability and a desire to teach is essential.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Standards, Organization, Rigor, Autonomy, Customer Service, Positive Energy, Passion, Dynamism, Challenge, Innovation, Seasonal Cooking, Authentic Cuisine
Specialization
A diploma in hospitality or restaurant management is preferred, along with significant experience in the restaurant industry, ideally in collective catering. Candidates should possess strong culinary skills, team management abilities, and excellent customer service orientation.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Filinvest Group
Baguio, Cordillera Administrative Region, Philippines - Full Time
Skills Needed
Culinary Arts, Food Quality, Inventory Management, Cost Control, Food Safety, Sanitation, Organization, Customer Handling, Human Capital, Staff Training, Menu Planning, Recipe Management, Kitchen Operations, Quality Control, Equipment Operation, Communication
Specialization
Candidates should have a Culinary Degree or related experience with a minimum of 5 years in a resort hotel and at least 10 years of overall experience, including 5 years in international assignments. Knowledge of local Cordilleran cuisine is advantageous.
Experience Required
Minimum 10 year(s)
Chef(fe) de cuisine at Barrière
La Baule-Escoublac, Pays de la Loire, France - Full Time
Skills Needed
Team Management, Culinary Skills, Hygiene Standards, Food Preparation, Training, Creativity, Calm Under Pressure, Communication
Specialization
Candidates should have experience in a similar high-end establishment and possess strong culinary skills. A calm demeanor under pressure and a positive attitude are essential.
Experience Required
Minimum 5 year(s)
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with a minimum of 3 years of experience. HACCP and hygiene knowledge, along with the ability to thrive in a fast-paced kitchen, are essential.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background and at least 3 years of experience in a similar setting. Knowledge of HACCP and hygiene standards is essential.
Experience Required
Minimum 2 year(s)
Chefs of All Levels at The SpitJack
Cork, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with a minimum of 3 years of experience in a similar setting. HACCP and hygiene knowledge, along with a good command of English, are essential.
Experience Required
Minimum 2 year(s)
Chef d'équipe (H/F) at SALTI
Le Palais-sur-Vienne, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Team Management, Mechanical Knowledge, Hydraulic Knowledge, Electrical Knowledge, Pneumatic Knowledge, Diesel Knowledge, Organization, Rigor, Communication, Problem Solving
Specialization
Candidates should have a passion for mechanics and experience in team management. A diploma in mechanics or knowledge in hydraulics, electricity, pneumatics, and/or diesel mechanics is required.
Experience Required
Minimum 2 year(s)
Chef des ventes F/H at METRO/MAKRO
Nantes, Pays de la Loire, France - Full Time
Skills Needed
Sales Management, Team Leadership, Customer Satisfaction, Market Development, Commercial Strategy, Networking, Performance Management, Coaching, Ambition, Proactivity, Distribution Knowledge, Rhf Experience, Chr Experience, Economic Results, Trust Building, Product Passion
Specialization
Candidates should have at least 5 years of proven commercial experience in a similar role, ideally within the distribution sector. Strong leadership skills and the ability to develop team members while achieving objectives are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Westgate Resorts
Las Vegas, Nevada, United States - Full Time
Skills Needed
Guest Service, Food Preparation, Training, Inventory Management, Recipe Development, Sanitation Standards, Time Management, Team Building, Communication Skills, Problem Solving, Culinary Skills, Cost Control, Teppan Cooking, Leadership, Creativity, Attention To Detail
Specialization
Candidates must have at least 2 years of experience in Asian restaurants, with knowledge in teppan cooking. Strong communication and leadership skills are essential for training and developing kitchen staff.
Experience Required
Minimum 2 year(s)
EXECUTIVE SOUS CHEF at Woodhill Country Club
Wayzata, Minnesota, United States - Full Time
Skills Needed
Culinary Techniques, Food Safety, Sanitation Standards, Leadership, Communication, Team Management, Menu Development, Culinary Innovation, Inventory Management, Time Management, Adaptability, Creativity, Pressure Management, Scheduling, Banquet Preparation, Order Delivery
Specialization
Candidates should have proven experience as a Sous Chef or in a similar leadership role in a high-volume restaurant. A culinary degree or equivalent professional training is preferred, along with strong leadership and communication skills.
Experience Required
Minimum 5 year(s)
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background and at least 3 years of experience in a similar setting. Knowledge of HACCP and hygiene, along with the ability to thrive in a fast-paced kitchen, is essential.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with at least 3 years of experience in a similar setting. Knowledge of HACCP and hygiene, along with the ability to thrive in a fast-paced kitchen, is essential.
Experience Required
Minimum 2 year(s)