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Chef De Partie Jobs overseas

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Sous Chef (La Loca) at Filinvest Group
Mabalacat, Pampanga, Philippines - Full Time
Skills Needed
Kitchen Operations, Food Safety, Haccp, Culinary Leadership, Menu Planning, Food Costing, Inventory Management, Staff Training, Recipe Development, Portion Control, Waste Reduction, Team Management
Specialization
Candidates must have a degree in Culinary Arts or Hospitality Management and 3-5 years of culinary experience, including at least 2 years in a supervisory role. Proficiency in international cuisines, HACCP standards, and inventory control is required.
Experience Required
Minimum 2 year(s)
Chef(fe) de cuisine at Barrière
La Baule-Escoublac, Pays de la Loire, France - Full Time
Skills Needed
Kitchen Management, Haccp, Team Leadership, Culinary Arts, Staff Training, Menu Execution, English Proficiency, Planning And Scheduling, Quality Control, Mice Catering
Specialization
Requires a professional with high-end establishment experience and mastery of culinary techniques. Candidates must be able to maintain composure under pressure and possess strong leadership and interpersonal skills.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Arcis Golf
Weston, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Menu Development, Staff Supervision, Inventory Management, Financial Budgeting, Food Safety Compliance, Event Planning, Banqueting, A La Carte Service, Organizational Skills, Communication Skills
Specialization
Requires previous experience in a lead culinary role within high-volume operations and a high school diploma. A culinary degree, ServSafe certification, and bilingual skills in English and Spanish are preferred.
Experience Required
Minimum 5 year(s)
Breakfast Sous Chef at The Lighthouse Mission
, Washington, United States - Full Time
Skills Needed
Bulk Cooking, Menu Execution, Food Safety, Volunteer Training, Inventory Management, Haccp Procedures, Fifo, Industrial Kitchen Equipment, Trauma Informed Communication, Leadership, Mentoring, Hospitality
Specialization
Requires a valid Food Server Card, bulk-cooking experience, and a valid Washington State driver's license. Candidates must be committed to the Christian faith and possess emotional maturity for trauma-aware communication.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at True Food Kitchen
Chicago, Illinois, United States - Full Time
Skills Needed
Culinary Excellence, Kitchen Management, P&L Management, Food Cost Management, Inventory Control, Staff Hiring, Employee Development, Scheduling, Payroll Management, Health Inspection Compliance, High Volume Service, Leadership, Coaching, Expo Management, Facility Maintenance, Communication
Specialization
Requires over 3 years of experience as a chef in a high-volume, full-service restaurant. Must possess advanced knowledge of business financial operations and strong leadership capabilities.
Experience Required
Minimum 2 year(s)
Chef d'équipe (H/F) at Volkswagen Group France
Albertville, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Team Coordination, Automotive Diagnostics, Mechanical Repair, Workshop Management, Customer Service, Quality Control, Safety Compliance, Planning And Scheduling, Technical Support, It Proficiency
Specialization
Requires a degree in automotive mechanics (CAP/Bac Pro/BTS) and significant workshop experience, ideally with prior team coordination experience. Candidates must possess strong technical expertise in complex repairs and excellent interpersonal skills for client and team management.
Experience Required
Minimum 5 year(s)
Lead Cook/Sous Chef at Cedar Creek of Bloomington Memory Care
Fort Wayne, Indiana, United States - Full Time
Skills Needed
Kitchen Management, Meal Preparation, Staff Training, Inventory Management, Food Safety Compliance, Sanitation Standards, Catering, Conflict Resolution, Microsoft Office Suite, Budgeting, Scheduling, Food Handling
Specialization
Requires a high school diploma and at least two years of culinary production experience. Food Manager Certification and formal culinary training are preferred.
Experience Required
Minimum 2 year(s)
Chef des ventes F/H at METRO/MAKRO
Nice, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Sales Management, Team Leadership, Performance Tracking, Business Development, Coaching, Strategic Planning, Key Account Management, Stakeholder Management, Recruitment, Market Share Growth
Specialization
Requires at least 5 years of proven commercial experience, ideally within the food distribution or hospitality (CHR) sector. Must demonstrate strong leadership skills, the ability to federate a team, and a strategic vision for business growth.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Api Restauration
Grenoble, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Team Management, Collective Catering, Inventory Management, Customer Service, Organization, Autonomy, Food Quality Control, Production Planning
Specialization
Requires a degree in hotel and restaurant management and significant experience in catering, preferably in collective environments. Must master HACCP standards and possess strong leadership and organizational skills.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Staff Training, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Regional Sushi Chef at Hana Group US
Atlanta, Georgia, United States - Full Time
Skills Needed
Sushi Preparation, Knife Skills, People Leadership, Coaching, Food Safety, Sanitation Compliance, Waste Control, Customer Engagement, Inventory Management, Training, Operational Excellence, Time Management
Specialization
Requires a minimum of three years of food service experience with expert sushi rolling and knife skills. A valid food handler's license and reliable transportation for regular travel between locations are mandatory.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at La Côte & L'Arête
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Inventory Management, Food Safety Standards, Quality Control, Organization, Culinary Expertise, Teamwork
Specialization
The candidate must be an experienced professional with a proven track record as a Head Chef and strong leadership capabilities. Rigor, organizational skills, and a deep sense of product quality are essential for this role.
Experience Required
Minimum 5 year(s)
Temporary Sous Chef at Kimpton Hotels & Restaurants
Manchester, Vermont, United States - Full Time
Skills Needed
Kitchen Leadership, Culinary Arts, Staff Training, Inventory Management, Budgeting, Menu Development, Knife Skills, Multitasking, Interpersonal Communication, Problem Solving, Hiring And Onboarding, Food Quality Control
Specialization
Requires at least one year of high-volume culinary experience and a flexible schedule for nights, weekends, and holidays. A bachelor's degree in Culinary Science or a related certificate is preferred.
Experience Required
Minimum 2 year(s)
Executive Head Chef at BaxterStorey Ireland Ltd
Greater London, England, United Kingdom - Full Time
Skills Needed
Kitchen Operations Management, Menu Creation, Staff Recruitment, Budget Control, Stock Management, Supplier Relationship Management, Food Safety Compliance, Health & Safety, Safeguarding, Allergen Management, Leadership, Financial Management, Sustainability, Communication
Specialization
Requires experience as an Executive or Head Chef, preferably within contract catering or independent education. Must possess strong leadership skills, financial management ability, and a deep understanding of allergen control and food trends.
Experience Required
Minimum 5 year(s)
Sous Chef-New Haven at Barcelona Wine Bar
New Haven, Connecticut, United States - Full Time
Skills Needed
Food Preparation, Kitchen Supervision, Food Safety Standards, Menu Building, Time Management, Active Listening, Teaching Techniques, Basic Computer Skills, Expo Management, Guest Experience
Specialization
Candidates should have 1-3 years of high-volume kitchen experience and a culinary degree is preferred. The role requires the physical ability to stand for long periods and lift up to 45 pounds.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at ForeFront Healthcare Pvt Ltd
Catonsville, Maryland, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Food Safety, Team Development, Financial Management, Inventory Control, Menu Development, Catering, Staff Training, Recipe Costing, Haccp Compliance, Therapeutic Diets, Labor Productivity, Vendor Relations, Performance Coaching, Quality Control
Specialization
Requires 5-8+ years of progressive culinary experience, including 2-3 years in a leadership role within high-volume scratch kitchens. A degree in Culinary Arts or Hospitality Management is preferred, along with a ServSafe Food Protection Manager Certification.
Experience Required
Minimum 5 year(s)
Pastry Chef / Baker at BaxterStorey Ireland Ltd
Birmingham, England, United Kingdom - Full Time
Skills Needed
Baking, Pastry Arts, Food Safety, Organization, Time Management, Communication, Teamwork, Attention To Detail, Fine Dining, Event Catering
Specialization
Candidates must be well-organized, able to work under pressure, and possess strong communication skills. Experience in a 5-star hotel or Michelin star restaurant is desirable.
Experience Required
Minimum 2 year(s)
AM Junior Sous Chef at Auberge Collection
Johns Island, South Carolina, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Presentation, Staff Mentorship, Inventory Management, Banquet Service, Pantry Management, Budgeting, Food Safety
Specialization
Candidates must have formal training or education in culinary arts and at least one year of experience as a Cook I. A strong focus on precision, detail, and high-quality food presentation is required.
Experience Required
Minimum 2 year(s)
Relief Chef Manager at BaxterStorey Ireland Ltd
Leeds, England, United Kingdom - Full Time
Skills Needed
Menu Planning, Food Preparation, Employee Management, Inventory Control, Cost Management, Customer Relations, Health And Safety Compliance, Culinary Innovation, Leadership, Interpersonal Communication, Food Safety, Team Coaching
Specialization
Candidates must have proven experience as a Head Chef or Chef Manager, ideally within contract catering, and must possess a valid driver's license and vehicle. Strong leadership skills and proficiency in food cost management and safety regulations are essential.
Experience Required
Minimum 5 year(s)
Nursery Cook / Chef at Storal
Romford, England, United Kingdom - Full Time
Skills Needed
Meal Preparation, Food Safety, Hygiene Standards, Dietary Requirement Management, Stock Rotation, Coshh Compliance, Health And Safety Regulations, Commercial Cooking
Specialization
Candidates must hold a Level 2 Food and Hygiene certification and have experience working in a commercial kitchen. Knowledge of COSHH and general Health and Safety regulations is required.
Experience Required
Minimum 2 year(s)
Sous Chef (La Loca) at Filinvest Group
Mabalacat, Pampanga, Philippines -
Full Time

Start Date

Immediate

Expiry Date

18 Sep, 26

Salary

0.0

Posted On

20 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Operations, Food Safety, HACCP, Culinary Leadership, Menu Planning, Food Costing, Inventory Management, Staff Training, Recipe Development, Portion Control, Waste Reduction, Team Management

Industry

Hospitality

Description
Filinvest Hotel: Quest Plus Conference Center Clark - La Loca The Sous Chef assists the Executive Chef in overseeing the daily operations of the kitchen, ensuring the consistent preparation of high-quality food, adherence to food safety standards, and efficient management of culinary staff. This role plays a key part in maintaining operational excellence, controlling food costs, and delivering exceptional dining experiences for guests at Quest Plus Conference Center Manila. Key Responsibilities Assist the Executive Chef in managing day-to-day kitchen operations and culinary team performance. Supervise food preparation and cooking activities to ensure quality, consistency, and timely service. Ensure compliance with food safety, sanitation, hygiene, and HACCP standards. Monitor food quality, portion control, presentation, and recipe adherence. Oversee kitchen staff scheduling, training, coaching, and performance development. Assist in menu planning, recipe development, and seasonal menu enhancements. Monitor food inventory levels and coordinate purchasing requirements to ensure adequate stock. Support cost control initiatives through proper food handling, waste reduction, and inventory management. Ensure all kitchen equipment is properly maintained and operational. Act as Kitchen-in-Charge in the absence of the Executive Chef and ensure smooth kitchen operations. Job Qualifications Graduate of Culinary Arts, Hotel & Restaurant Management, Hospitality Management, or any related field. At least 3–5 years of progressive culinary experience, with a minimum of 2 years in a supervisory or Sous Chef role. Strong knowledge of international and local cuisines, food preparation techniques, and kitchen operations. Experience in hotel, resort, banquet, or high-volume food service operations is preferred. Knowledge of food safety, sanitation, HACCP, and kitchen best practices. Proven leadership, team management, coaching, and training skills. Strong organizational, problem-solving, and time management abilities. Proficient in inventory control, food costing, menu planning, and waste management. Ability to work under pressure and manage multiple priorities in a fast-paced environment. Willing to work on shifting schedules, weekends, and holidays as required by operations.
Responsibilities
The Sous Chef assists the Executive Chef in managing daily kitchen operations and supervising the culinary team to ensure high-quality food preparation. The role focuses on maintaining food safety standards, controlling costs, and overseeing staff performance and scheduling.
Sous Chef (La Loca) at Filinvest Group
Mabalacat, Pampanga, Philippines - Full Time
Skills Needed
Kitchen Operations, Food Safety, Haccp, Culinary Leadership, Menu Planning, Food Costing, Inventory Management, Staff Training, Recipe Development, Portion Control, Waste Reduction, Team Management
Specialization
Candidates must have a degree in Culinary Arts or Hospitality Management and 3-5 years of culinary experience, including at least 2 years in a supervisory role. Proficiency in international cuisines, HACCP standards, and inventory control is required.
Experience Required
Minimum 2 year(s)
Chef(fe) de cuisine at Barrière
La Baule-Escoublac, Pays de la Loire, France - Full Time
Skills Needed
Kitchen Management, Haccp, Team Leadership, Culinary Arts, Staff Training, Menu Execution, English Proficiency, Planning And Scheduling, Quality Control, Mice Catering
Specialization
Requires a professional with high-end establishment experience and mastery of culinary techniques. Candidates must be able to maintain composure under pressure and possess strong leadership and interpersonal skills.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Arcis Golf
Weston, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Menu Development, Staff Supervision, Inventory Management, Financial Budgeting, Food Safety Compliance, Event Planning, Banqueting, A La Carte Service, Organizational Skills, Communication Skills
Specialization
Requires previous experience in a lead culinary role within high-volume operations and a high school diploma. A culinary degree, ServSafe certification, and bilingual skills in English and Spanish are preferred.
Experience Required
Minimum 5 year(s)
Breakfast Sous Chef at The Lighthouse Mission
, Washington, United States - Full Time
Skills Needed
Bulk Cooking, Menu Execution, Food Safety, Volunteer Training, Inventory Management, Haccp Procedures, Fifo, Industrial Kitchen Equipment, Trauma Informed Communication, Leadership, Mentoring, Hospitality
Specialization
Requires a valid Food Server Card, bulk-cooking experience, and a valid Washington State driver's license. Candidates must be committed to the Christian faith and possess emotional maturity for trauma-aware communication.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at True Food Kitchen
Chicago, Illinois, United States - Full Time
Skills Needed
Culinary Excellence, Kitchen Management, P&L Management, Food Cost Management, Inventory Control, Staff Hiring, Employee Development, Scheduling, Payroll Management, Health Inspection Compliance, High Volume Service, Leadership, Coaching, Expo Management, Facility Maintenance, Communication
Specialization
Requires over 3 years of experience as a chef in a high-volume, full-service restaurant. Must possess advanced knowledge of business financial operations and strong leadership capabilities.
Experience Required
Minimum 2 year(s)
Chef d'équipe (H/F) at Volkswagen Group France
Albertville, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Team Coordination, Automotive Diagnostics, Mechanical Repair, Workshop Management, Customer Service, Quality Control, Safety Compliance, Planning And Scheduling, Technical Support, It Proficiency
Specialization
Requires a degree in automotive mechanics (CAP/Bac Pro/BTS) and significant workshop experience, ideally with prior team coordination experience. Candidates must possess strong technical expertise in complex repairs and excellent interpersonal skills for client and team management.
Experience Required
Minimum 5 year(s)
Lead Cook/Sous Chef at Cedar Creek of Bloomington Memory Care
Fort Wayne, Indiana, United States - Full Time
Skills Needed
Kitchen Management, Meal Preparation, Staff Training, Inventory Management, Food Safety Compliance, Sanitation Standards, Catering, Conflict Resolution, Microsoft Office Suite, Budgeting, Scheduling, Food Handling
Specialization
Requires a high school diploma and at least two years of culinary production experience. Food Manager Certification and formal culinary training are preferred.
Experience Required
Minimum 2 year(s)
Chef des ventes F/H at METRO/MAKRO
Nice, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Sales Management, Team Leadership, Performance Tracking, Business Development, Coaching, Strategic Planning, Key Account Management, Stakeholder Management, Recruitment, Market Share Growth
Specialization
Requires at least 5 years of proven commercial experience, ideally within the food distribution or hospitality (CHR) sector. Must demonstrate strong leadership skills, the ability to federate a team, and a strategic vision for business growth.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Api Restauration
Grenoble, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Team Management, Collective Catering, Inventory Management, Customer Service, Organization, Autonomy, Food Quality Control, Production Planning
Specialization
Requires a degree in hotel and restaurant management and significant experience in catering, preferably in collective environments. Must master HACCP standards and possess strong leadership and organizational skills.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Staff Training, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Regional Sushi Chef at Hana Group US
Atlanta, Georgia, United States - Full Time
Skills Needed
Sushi Preparation, Knife Skills, People Leadership, Coaching, Food Safety, Sanitation Compliance, Waste Control, Customer Engagement, Inventory Management, Training, Operational Excellence, Time Management
Specialization
Requires a minimum of three years of food service experience with expert sushi rolling and knife skills. A valid food handler's license and reliable transportation for regular travel between locations are mandatory.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at La Côte & L'Arête
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Inventory Management, Food Safety Standards, Quality Control, Organization, Culinary Expertise, Teamwork
Specialization
The candidate must be an experienced professional with a proven track record as a Head Chef and strong leadership capabilities. Rigor, organizational skills, and a deep sense of product quality are essential for this role.
Experience Required
Minimum 5 year(s)
Temporary Sous Chef at Kimpton Hotels & Restaurants
Manchester, Vermont, United States - Full Time
Skills Needed
Kitchen Leadership, Culinary Arts, Staff Training, Inventory Management, Budgeting, Menu Development, Knife Skills, Multitasking, Interpersonal Communication, Problem Solving, Hiring And Onboarding, Food Quality Control
Specialization
Requires at least one year of high-volume culinary experience and a flexible schedule for nights, weekends, and holidays. A bachelor's degree in Culinary Science or a related certificate is preferred.
Experience Required
Minimum 2 year(s)
Executive Head Chef at BaxterStorey Ireland Ltd
Greater London, England, United Kingdom - Full Time
Skills Needed
Kitchen Operations Management, Menu Creation, Staff Recruitment, Budget Control, Stock Management, Supplier Relationship Management, Food Safety Compliance, Health & Safety, Safeguarding, Allergen Management, Leadership, Financial Management, Sustainability, Communication
Specialization
Requires experience as an Executive or Head Chef, preferably within contract catering or independent education. Must possess strong leadership skills, financial management ability, and a deep understanding of allergen control and food trends.
Experience Required
Minimum 5 year(s)
Sous Chef-New Haven at Barcelona Wine Bar
New Haven, Connecticut, United States - Full Time
Skills Needed
Food Preparation, Kitchen Supervision, Food Safety Standards, Menu Building, Time Management, Active Listening, Teaching Techniques, Basic Computer Skills, Expo Management, Guest Experience
Specialization
Candidates should have 1-3 years of high-volume kitchen experience and a culinary degree is preferred. The role requires the physical ability to stand for long periods and lift up to 45 pounds.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at ForeFront Healthcare Pvt Ltd
Catonsville, Maryland, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Food Safety, Team Development, Financial Management, Inventory Control, Menu Development, Catering, Staff Training, Recipe Costing, Haccp Compliance, Therapeutic Diets, Labor Productivity, Vendor Relations, Performance Coaching, Quality Control
Specialization
Requires 5-8+ years of progressive culinary experience, including 2-3 years in a leadership role within high-volume scratch kitchens. A degree in Culinary Arts or Hospitality Management is preferred, along with a ServSafe Food Protection Manager Certification.
Experience Required
Minimum 5 year(s)
Pastry Chef / Baker at BaxterStorey Ireland Ltd
Birmingham, England, United Kingdom - Full Time
Skills Needed
Baking, Pastry Arts, Food Safety, Organization, Time Management, Communication, Teamwork, Attention To Detail, Fine Dining, Event Catering
Specialization
Candidates must be well-organized, able to work under pressure, and possess strong communication skills. Experience in a 5-star hotel or Michelin star restaurant is desirable.
Experience Required
Minimum 2 year(s)
AM Junior Sous Chef at Auberge Collection
Johns Island, South Carolina, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Presentation, Staff Mentorship, Inventory Management, Banquet Service, Pantry Management, Budgeting, Food Safety
Specialization
Candidates must have formal training or education in culinary arts and at least one year of experience as a Cook I. A strong focus on precision, detail, and high-quality food presentation is required.
Experience Required
Minimum 2 year(s)
Relief Chef Manager at BaxterStorey Ireland Ltd
Leeds, England, United Kingdom - Full Time
Skills Needed
Menu Planning, Food Preparation, Employee Management, Inventory Control, Cost Management, Customer Relations, Health And Safety Compliance, Culinary Innovation, Leadership, Interpersonal Communication, Food Safety, Team Coaching
Specialization
Candidates must have proven experience as a Head Chef or Chef Manager, ideally within contract catering, and must possess a valid driver's license and vehicle. Strong leadership skills and proficiency in food cost management and safety regulations are essential.
Experience Required
Minimum 5 year(s)
Nursery Cook / Chef at Storal
Romford, England, United Kingdom - Full Time
Skills Needed
Meal Preparation, Food Safety, Hygiene Standards, Dietary Requirement Management, Stock Rotation, Coshh Compliance, Health And Safety Regulations, Commercial Cooking
Specialization
Candidates must hold a Level 2 Food and Hygiene certification and have experience working in a commercial kitchen. Knowledge of COSHH and general Health and Safety regulations is required.
Experience Required
Minimum 2 year(s)