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Chef De Partie Jobs overseas

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Executive Sous Chef at Valor Hospitality Partners
Gulf Shores, Alabama, United States - Full Time
Skills Needed
Culinary Experience, Menu Planning, Budget Management, Food Safety, Team Management, Communication Skills, Critical Analysis, Leadership, Sanitation Standards, Training And Development, Cost Control, Problem Solving, Creativity, Time Management, Customer Service, Project Management
Specialization
A minimum of five years of culinary experience in a related position is required, with hotel experience preferred. Candidates should possess advanced knowledge of business and management principles, excellent communication skills, and the ability to manage complex projects.
Experience Required
Minimum 5 year(s)
Executive Head Chef at BaxterStorey
London, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Development, Financial Management, Coaching, Communication, Organizational Skills, Strategic Thinking, Problem Solving, Creativity, Collaboration, Attention To Detail, Food Standards, Health And Safety, Sustainability, Client Relationship Management, Innovation
Specialization
Proven experience as a Head Chef with a strong focus on team management and financial acumen is essential. Candidates should demonstrate excellent communication skills and the ability to thrive in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Accor
Chicago, Illinois, United States - Full Time
Skills Needed
Culinary Experience, Menu Development, Kitchen Operations, Cost Control, Inventory Management, Food Safety Compliance, Organizational Skills, Communication Skills, Problem Solving Skills, Team Leadership, Culinary Excellence, Training And Development, Guest Engagement, Collaboration, Sourcing Ingredients, Health And Safety Compliance
Specialization
Candidates should have a minimum of 3 years of progressive culinary experience and a culinary degree or equivalent training. Strong leadership skills and the ability to thrive in a fast-paced environment are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Accor
Singapore, , Singapore - Full Time
Skills Needed
Culinary Management, Menu Development, Food Preparation, Cost Control, Hygiene Standards, Team Leadership, Training, Budget Management, Interpersonal Skills, Communication, Problem Solving, Multicultural Awareness, Initiative, Safety & Security, Technology Implementation, Stock Management
Specialization
Candidates should have a relevant culinary diploma and a minimum of 10 years of experience in a management culinary position. Strong leadership qualities, knowledge of food hygiene regulations, and good interpersonal skills are essential.
Experience Required
Minimum 10 year(s)
Executive Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Team Management, Food Safety, Stock Management, Financial Target Control, Supplier Negotiation, Training And Development, Food Trends Knowledge
Specialization
Food's provenance is critical, and the candidate must have proven experience in a demanding kitchen environment. An Intermediate Food Hygiene Certificate or above is required, along with strong team collaboration and supplier relationship skills.
Experience Required
Minimum 5 year(s)
Executive Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Excellence, Leadership, Food Safety, Cost Control, Menu Development, Team Management, Communication, Organizational Skills, Creativity, Sustainability, Trend Awareness, Microsoft Office, High Volume Catering, Fine Dining, Event Planning, Training And Development
Specialization
Proven experience as an Executive Chef or Senior Head Chef in a high-volume environment is essential. Strong background in contemporary staff catering and fine-dining hospitality/events is required.
Experience Required
Minimum 10 year(s)
Executive Head Chef at BaxterStorey
Brentford, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Teamwork, Food Hygiene, Supplier Negotiation, Food Quality Management, Employee Performance Assessment, Stock Management, Health And Safety Compliance, Food Trends Knowledge, Training And Development
Specialization
Food's provenance is critical, and the ability to work with a team and build relationships is essential. Proven experience in a demanding kitchen at the relevant level and an Intermediate Food Hygiene Certificate or above are required.
Experience Required
Minimum 5 year(s)
Executive Head Chef at BaxterStorey
Brentford, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Team Management, Food Quality Control, Stock Management, Employee Performance Assessment, Food Hygiene, Supplier Negotiation, Food Trends Knowledge
Specialization
Food's provenance is critical, and the ability to work with a team and build relationships is essential. Proven experience in a demanding kitchen at the relevant level and an Intermediate Food Hygiene Certificate or above are required.
Experience Required
Minimum 5 year(s)
Executive Head Chef at BaxterStorey
London, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Development, Financial Management, Coaching, Communication, Organizational Skills, Strategic Thinking, Problem Solving, Creativity, Collaboration, Attention To Detail, Food Standards, Health And Safety, Sustainability, Client Relationship Management, Innovation
Specialization
Proven experience as a Head Chef with a strong focus on team management and financial acumen is essential. Candidates should demonstrate excellent communication skills and the ability to thrive in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Executive Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Excellence, Menu Design, Team Management, Food Safety, Cost Control, Creativity, Communication, Organizational Skills, Sustainability, Trend Awareness, Leadership, Training And Development, Health And Safety, Hygiene Standards, Event Coordination, Financial Management
Specialization
Proven experience as an Executive Chef or Senior Head Chef in a high-volume environment is essential. Strong leadership, financial acumen, and a passion for sustainability and creativity are required.
Experience Required
Minimum 10 year(s)
Executive Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Food Quality Management, Team Leadership, Recruitment, Employee Performance Assessment, Food Hygiene, Supplier Negotiation, Stock Management, Food Presentation, Health And Safety Compliance, Food Trends Knowledge, Training And Development, Creativity, Collaboration, Diversity And Inclusion
Specialization
Proven experience in a demanding kitchen at the relevant level is required, along with an Intermediate Food Hygiene Certificate or above. The candidate should be a team player with strong relationship-building skills.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at dnata
Houston, Texas, United States - Full Time
Skills Needed
Culinary Skills, Menu Planning, Inventory Management, Budgeting, Food Safety, Team Leadership, Communication, International Cuisine, Process Improvements, Lean Manufacturing, Training, Coaching, Research, Food Quality, Presentation, Creativity
Specialization
Candidates should have at least five years of experience in high-volume food production, preferably with airline catering experience. Expert culinary skills and knowledge of international cuisine are essential, along with strong interpersonal and communication skills.
Experience Required
Minimum 5 year(s)
Executive Head Chef at BaxterStorey
Brentford, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Team Management, Food Quality Control, Stock Management, Employee Performance Assessment, Food Hygiene, Supplier Negotiation, Food Trends Knowledge
Specialization
Food's provenance is critical, and the candidate should have proven experience in a demanding kitchen. An Intermediate Food Hygiene Certificate or above is required, along with strong team collaboration and supplier negotiation skills.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Api Restauration
Frangy, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Standards, Organization, Rigor, Autonomy, Customer Service, Passion, Dynamism, 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 orientation.
Experience Required
Minimum 2 year(s)
Temporary Sous Chef at Kimpton Hotels & Restaurants
Manchester, Vermont, United States - Full Time
Skills Needed
Culinary Experience, Team Leadership, Communication, Training, Problem Resolution, Interpersonal Skills, Knife Skills, Creativity, Multitasking, Food Quality Control, Budget Management, Service Education, Staff Development, Scheduling, Hiring, Cleaning Supervision
Specialization
Candidates should have at least 1 year of culinary experience in a high-volume restaurant and possess strong leadership and communication skills. A bachelor's degree in Culinary Science is preferred, along with a flexible schedule.
Executive Sous Chef at Accor
Jeddah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Preparation, Food Safety, Budget Management, Team Management, Innovation, Local Cuisine Adaptation, Operational Issue Resolution, Collaboration, Inventory Management, Staff Recruitment, Mentoring, Presentation Skills, Dining Experience Enhancement, Haccp Compliance
Specialization
Candidates should have significant experience in culinary leadership and a strong understanding of food safety regulations. The role requires adaptability to local flavors and dietary restrictions.
Experience Required
Minimum 5 year(s)
Chef de magasin H/F at Belambra Clubs & Hôtels
Le Grau-du-Roi, Occitania, France - Full Time
Skills Needed
Attention To Detail, Organization, Logistics, Stock Management, Negotiation, Haccp, Team Management, Computer Skills
Specialization
Candidates should have a successful field experience in the restaurant industry and be skilled negotiators with suppliers. Familiarity with HACCP processes and proficiency in computer tools, including Moneweb, are essential.
Experience Required
Minimum 2 year(s)
Sous Chef (25-370) at Artesia General Hospital
Artesia, New Mexico, United States - Full Time
Skills Needed
Supervision, Food Safety, Sanitation, Dietary Management, Customer Service, Food Preparation, Training, Communication, Problem Solving, Quality Control, Team Leadership, Time Management, Basic Computer Operations, Therapeutic Diets, Inventory Management, Patient Satisfaction
Specialization
Candidates should have a high school diploma and preferably two years of supervisory experience in a healthcare setting or as a Sous Chef in a restaurant. Knowledge of food preparation, sanitation, and dietary management is essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Minor International
Queenstown, Otago, New Zealand - Full Time
Skills Needed
Leadership, Culinary Procedures, Communication, Cooking Techniques, Teamwork, Food Safety, Menu Development, Stock Control, Cost Management, Training, Performance Management, Creativity, Flexibility, High Quality Food, Presentation
Specialization
Candidates should have 0-6 months of experience in a similar role and possess strong knowledge of cooking techniques. Excellent communication and leadership skills are essential.
Sous Chef (Banquet) at Courtyard by Marriott Somerset KY
Phuket City Municipality, , Thailand - Full Time
Skills Needed
N/A
Specialization
Candidates should have relevant culinary experience and a passion for food service. Strong leadership and teamwork skills are essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Valor Hospitality Partners
Gulf Shores, Alabama, United States -
Full Time

Start Date

Immediate

Expiry Date

13 Feb, 26

Salary

0.0

Posted On

15 Nov, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Experience, Menu Planning, Budget Management, Food Safety, Team Management, Communication Skills, Critical Analysis, Leadership, Sanitation Standards, Training and Development, Cost Control, Problem Solving, Creativity, Time Management, Customer Service, Project Management

Industry

Hospitality

Description
COMPANY OVERVIEW At Valor, we are passionate Hotelitarians—driven, detail-obsessed professionals who go beyond service to deliver true hospitality. With a global perspective and a commitment to thoughtful hospitality and sustainable dining, we bring enthusiasm, creativity, and local flair to every property we support. We seek individuals who value relationships, embrace high standards, and create meaningful experiences for guests, teams, and owners alike. If you’re someone who notices the little things and strives to make a lasting impact, you’ll thrive here. Please visit http://www.valorhospitality.com to learn more about our existing hotels, other exciting job opportunities and our company. Position: Sous Chef Reports To: Executive Chef, Director, Food & Beverage COMPANY OVERVIEW: Valor Hospitality is a leading hotel management company that is a trend setter in the hospitality market. The company is recognized by owners, investors, developers, and guests as an innovative partner to drive revenue and increase profits. We believe that the highest form of compliment is respect for each associate, both as an individual and as a valued part of our organization. We will do our best to encourage communication, and we will listen with an open mind to new ideas. Furthermore, we are dedicated to implementing those ideas, which will result in a higher level of productivity and professionalism. In addition, we are committed to you, and your career advancement and we will provide you the opportunity to be successful. POSITION PROFILE: Manage the kitchen staff in the daily production, preparation and presentation for all of the food & beverage outlets in a safe sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. ESSENTIAL JOB FUNCTION: Manage the Human Resources objectives in the production and preparation areas of the kitchen to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate. Plan menus by consulting with chefs; estimate food costs and profits; adjust menus. Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted. Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet & exceed management and budget objectives. Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; supervise the maintenance of restaurant equipment to protect the assets, while securing revenues and complying with legal regulations and ensure quality service. Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Manage the daily production, preparation and presentation of all food for the hotel's food and beverage outlets to ensure a quality, consistent product is produced which conforms to all standards. Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within industry guidelines to continually improve revenues and profit margins while maintaining quality. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved Promote the Accident Prevention Program to minimize liabilities and related expenses. Perform Manager-on-Duty functions and shifts as assigned. DESIRED SKILLS AND QUALIFICATIONS: Education: Two to four-year college degree or equivalent education/experience. Experience: A minimum of five years’ culinary experience in a related position. Hotel experience preferred. Skills and Abilities: Ability to perform critical analysis and manage a wide-range of information. Requires advanced knowledge of business and management principles and practices involved in strategic planning, resource allocation, leadership technique, production methods, and coordination of people and resources. Possess excellent oral, written and presentation skills. Ability to delegate, manage manpower and organize complex projects and establishes priorities consistent with department/hotel objectives. Listen effectively. Operate department within the guidelines of the Foundation Document. Communicate to both, guests and fellow associates, professionally and positively. BENEFITS PACKAGE Competitive Salary Daily Pay! Team Member Hotel Discount Program Uniforms Provided for most positions Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options Paid PTO 401k with employer match Food and Beverage Discounts Tuition Reimbursement If you think you bring the ideal blend of skills, attitude and teamwork, sprinkled with a love of the beach and Gulf Shores, this could be the perfect home for you! Are you passionate and creative with a desire to grow? Let’s talk! We are a global hospitality management company who partner with internationally renowned brands to deliver the full commercial potential of our hotels. Here in the US, we operate 25 properties and have ambitious development and growth plans. Our mission to go beyond hospitality by creating memorable experiences and lasting connections with our guests. It's our uncomprising passion for outstanding service that makes us who we are. At the core of this philosophy is our people. Our culture runs on passion, enthusiasm and fun. We love what we do! We set the bar high and we are relentless in our pursuit to re-define hospitality.
Responsibilities
Manage the kitchen staff in daily food production, preparation, and presentation while ensuring a safe and sanitary work environment. Develop and implement menus, monitor budgets, and maintain high standards of food quality and service.
Executive Sous Chef at Valor Hospitality Partners
Gulf Shores, Alabama, United States - Full Time
Skills Needed
Culinary Experience, Menu Planning, Budget Management, Food Safety, Team Management, Communication Skills, Critical Analysis, Leadership, Sanitation Standards, Training And Development, Cost Control, Problem Solving, Creativity, Time Management, Customer Service, Project Management
Specialization
A minimum of five years of culinary experience in a related position is required, with hotel experience preferred. Candidates should possess advanced knowledge of business and management principles, excellent communication skills, and the ability to manage complex projects.
Experience Required
Minimum 5 year(s)
Executive Head Chef at BaxterStorey
London, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Development, Financial Management, Coaching, Communication, Organizational Skills, Strategic Thinking, Problem Solving, Creativity, Collaboration, Attention To Detail, Food Standards, Health And Safety, Sustainability, Client Relationship Management, Innovation
Specialization
Proven experience as a Head Chef with a strong focus on team management and financial acumen is essential. Candidates should demonstrate excellent communication skills and the ability to thrive in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Accor
Chicago, Illinois, United States - Full Time
Skills Needed
Culinary Experience, Menu Development, Kitchen Operations, Cost Control, Inventory Management, Food Safety Compliance, Organizational Skills, Communication Skills, Problem Solving Skills, Team Leadership, Culinary Excellence, Training And Development, Guest Engagement, Collaboration, Sourcing Ingredients, Health And Safety Compliance
Specialization
Candidates should have a minimum of 3 years of progressive culinary experience and a culinary degree or equivalent training. Strong leadership skills and the ability to thrive in a fast-paced environment are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Accor
Singapore, , Singapore - Full Time
Skills Needed
Culinary Management, Menu Development, Food Preparation, Cost Control, Hygiene Standards, Team Leadership, Training, Budget Management, Interpersonal Skills, Communication, Problem Solving, Multicultural Awareness, Initiative, Safety & Security, Technology Implementation, Stock Management
Specialization
Candidates should have a relevant culinary diploma and a minimum of 10 years of experience in a management culinary position. Strong leadership qualities, knowledge of food hygiene regulations, and good interpersonal skills are essential.
Experience Required
Minimum 10 year(s)
Executive Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Team Management, Food Safety, Stock Management, Financial Target Control, Supplier Negotiation, Training And Development, Food Trends Knowledge
Specialization
Food's provenance is critical, and the candidate must have proven experience in a demanding kitchen environment. An Intermediate Food Hygiene Certificate or above is required, along with strong team collaboration and supplier relationship skills.
Experience Required
Minimum 5 year(s)
Executive Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Excellence, Leadership, Food Safety, Cost Control, Menu Development, Team Management, Communication, Organizational Skills, Creativity, Sustainability, Trend Awareness, Microsoft Office, High Volume Catering, Fine Dining, Event Planning, Training And Development
Specialization
Proven experience as an Executive Chef or Senior Head Chef in a high-volume environment is essential. Strong background in contemporary staff catering and fine-dining hospitality/events is required.
Experience Required
Minimum 10 year(s)
Executive Head Chef at BaxterStorey
Brentford, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Teamwork, Food Hygiene, Supplier Negotiation, Food Quality Management, Employee Performance Assessment, Stock Management, Health And Safety Compliance, Food Trends Knowledge, Training And Development
Specialization
Food's provenance is critical, and the ability to work with a team and build relationships is essential. Proven experience in a demanding kitchen at the relevant level and an Intermediate Food Hygiene Certificate or above are required.
Experience Required
Minimum 5 year(s)
Executive Head Chef at BaxterStorey
Brentford, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Team Management, Food Quality Control, Stock Management, Employee Performance Assessment, Food Hygiene, Supplier Negotiation, Food Trends Knowledge
Specialization
Food's provenance is critical, and the ability to work with a team and build relationships is essential. Proven experience in a demanding kitchen at the relevant level and an Intermediate Food Hygiene Certificate or above are required.
Experience Required
Minimum 5 year(s)
Executive Head Chef at BaxterStorey
London, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Development, Financial Management, Coaching, Communication, Organizational Skills, Strategic Thinking, Problem Solving, Creativity, Collaboration, Attention To Detail, Food Standards, Health And Safety, Sustainability, Client Relationship Management, Innovation
Specialization
Proven experience as a Head Chef with a strong focus on team management and financial acumen is essential. Candidates should demonstrate excellent communication skills and the ability to thrive in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Executive Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Excellence, Menu Design, Team Management, Food Safety, Cost Control, Creativity, Communication, Organizational Skills, Sustainability, Trend Awareness, Leadership, Training And Development, Health And Safety, Hygiene Standards, Event Coordination, Financial Management
Specialization
Proven experience as an Executive Chef or Senior Head Chef in a high-volume environment is essential. Strong leadership, financial acumen, and a passion for sustainability and creativity are required.
Experience Required
Minimum 10 year(s)
Executive Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Food Quality Management, Team Leadership, Recruitment, Employee Performance Assessment, Food Hygiene, Supplier Negotiation, Stock Management, Food Presentation, Health And Safety Compliance, Food Trends Knowledge, Training And Development, Creativity, Collaboration, Diversity And Inclusion
Specialization
Proven experience in a demanding kitchen at the relevant level is required, along with an Intermediate Food Hygiene Certificate or above. The candidate should be a team player with strong relationship-building skills.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at dnata
Houston, Texas, United States - Full Time
Skills Needed
Culinary Skills, Menu Planning, Inventory Management, Budgeting, Food Safety, Team Leadership, Communication, International Cuisine, Process Improvements, Lean Manufacturing, Training, Coaching, Research, Food Quality, Presentation, Creativity
Specialization
Candidates should have at least five years of experience in high-volume food production, preferably with airline catering experience. Expert culinary skills and knowledge of international cuisine are essential, along with strong interpersonal and communication skills.
Experience Required
Minimum 5 year(s)
Executive Head Chef at BaxterStorey
Brentford, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Team Management, Food Quality Control, Stock Management, Employee Performance Assessment, Food Hygiene, Supplier Negotiation, Food Trends Knowledge
Specialization
Food's provenance is critical, and the candidate should have proven experience in a demanding kitchen. An Intermediate Food Hygiene Certificate or above is required, along with strong team collaboration and supplier negotiation skills.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Api Restauration
Frangy, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Standards, Organization, Rigor, Autonomy, Customer Service, Passion, Dynamism, 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 orientation.
Experience Required
Minimum 2 year(s)
Temporary Sous Chef at Kimpton Hotels & Restaurants
Manchester, Vermont, United States - Full Time
Skills Needed
Culinary Experience, Team Leadership, Communication, Training, Problem Resolution, Interpersonal Skills, Knife Skills, Creativity, Multitasking, Food Quality Control, Budget Management, Service Education, Staff Development, Scheduling, Hiring, Cleaning Supervision
Specialization
Candidates should have at least 1 year of culinary experience in a high-volume restaurant and possess strong leadership and communication skills. A bachelor's degree in Culinary Science is preferred, along with a flexible schedule.
Executive Sous Chef at Accor
Jeddah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Preparation, Food Safety, Budget Management, Team Management, Innovation, Local Cuisine Adaptation, Operational Issue Resolution, Collaboration, Inventory Management, Staff Recruitment, Mentoring, Presentation Skills, Dining Experience Enhancement, Haccp Compliance
Specialization
Candidates should have significant experience in culinary leadership and a strong understanding of food safety regulations. The role requires adaptability to local flavors and dietary restrictions.
Experience Required
Minimum 5 year(s)
Chef de magasin H/F at Belambra Clubs & Hôtels
Le Grau-du-Roi, Occitania, France - Full Time
Skills Needed
Attention To Detail, Organization, Logistics, Stock Management, Negotiation, Haccp, Team Management, Computer Skills
Specialization
Candidates should have a successful field experience in the restaurant industry and be skilled negotiators with suppliers. Familiarity with HACCP processes and proficiency in computer tools, including Moneweb, are essential.
Experience Required
Minimum 2 year(s)
Sous Chef (25-370) at Artesia General Hospital
Artesia, New Mexico, United States - Full Time
Skills Needed
Supervision, Food Safety, Sanitation, Dietary Management, Customer Service, Food Preparation, Training, Communication, Problem Solving, Quality Control, Team Leadership, Time Management, Basic Computer Operations, Therapeutic Diets, Inventory Management, Patient Satisfaction
Specialization
Candidates should have a high school diploma and preferably two years of supervisory experience in a healthcare setting or as a Sous Chef in a restaurant. Knowledge of food preparation, sanitation, and dietary management is essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Minor International
Queenstown, Otago, New Zealand - Full Time
Skills Needed
Leadership, Culinary Procedures, Communication, Cooking Techniques, Teamwork, Food Safety, Menu Development, Stock Control, Cost Management, Training, Performance Management, Creativity, Flexibility, High Quality Food, Presentation
Specialization
Candidates should have 0-6 months of experience in a similar role and possess strong knowledge of cooking techniques. Excellent communication and leadership skills are essential.
Sous Chef (Banquet) at Courtyard by Marriott Somerset KY
Phuket City Municipality, , Thailand - Full Time
Skills Needed
N/A
Specialization
Candidates should have relevant culinary experience and a passion for food service. Strong leadership and teamwork skills are essential.
Experience Required
Minimum 2 year(s)