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Chef De Partie Jobs overseas

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Executive Sous Chef at Minor International
Eydhafushi, South Maalhosmadulu, Maldives - Full Time
Skills Needed
Culinary Arts, Leadership, Communication, Organizational Skills, Menu Development, Food Hygiene, Health And Safety, Team Management, Supplier Management, Cultural Sensitivity, Training And Development, Quality Control, Multi Outlet Operations, International Cuisines, Food Trends
Specialization
Candidates must have a degree or diploma in Culinary Arts or Hotel Management and a minimum of 8-10 years of progressive culinary leadership experience, including 3-4 years as an Executive Sous Chef in a luxury hotel. Strong knowledge of international cuisines and excellent leadership 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 Excellence, Food Safety, Team Leadership, Financial Management, Menu Development, Creativity, Communication Skills, Organizational Skills, Sustainability, Trend Awareness, Staff Catering, Fine Dining, Training And Development, Health And Safety, Food Trends, Haccp
Specialization
Proven experience as an Executive Chef or Senior Head Chef in a high-volume, multi-outlet environment is essential. Candidates should possess strong leadership skills, financial acumen, and a passion for contemporary catering and fine dining.
Experience Required
Minimum 10 year(s)
Ploegchef Logistiek at Aviko
Poperinge, West Flanders, Belgium - Full Time
Skills Needed
Logistics, Team Management, Warehouse Operations, Automated Systems, Analytical Skills, Communication, Problem Solving, Process Improvement
Specialization
Candidates should have a secondary education diploma or equivalent experience, preferably with a strong affinity for technology and automated systems. Leadership experience and proficiency in Dutch and French are also required.
Experience Required
Minimum 2 year(s)
Chef de projet Data at ASI
Rennes, Brittany, France - Full Time
Skills Needed
Project Management, Data Analysis, Power Bi, Snowflake, Communication, Adaptability, Innovation, Team Coordination
Specialization
Candidates should have a BAC + 4/5 education and a minimum of 5 years of experience in a similar role. Proficiency in data project management and familiarity with Power BI and Snowflake are essential.
Experience Required
Minimum 5 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Montagnac-Montpezat, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp, Menu Planning, Food Presentation, Service Organization, Training, Communication, Leadership, Quality Control, Safety Standards, Problem Solving, Creativity, Collaboration, Time Management, Customer Interaction
Specialization
Candidates should have a CAP/BEP in cuisine and at least five years of experience in managing large volumes and buffets. Strong leadership, communication skills, and knowledge of HACCP are essential.
Experience Required
Minimum 5 year(s)
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)
Executive Sous Chef at Accor
Rangsit City Municipality, , Thailand - Full Time
Skills Needed
Culinary Leadership, Food Safety, Menu Planning, Inventory Management, Budgeting, Team Motivation, Guest Service, Haccp, Food Waste Management, Adaptability, Coaching, Operational Management, Communication, Problem Solving, Staff Recruitment, Scheduling
Specialization
A minimum of 4 years of experience at the Executive Sous Chef level is required. Candidates should possess a solid understanding of food safety and be energetic and adaptable.
Experience Required
Minimum 5 year(s)
Specialty Sous Chef at Hollywood Casino at Greektown
Detroit, Michigan, United States - Full Time
Skills Needed
Food Preparation, Supervision, Training, Communication, Team Management, Health Department Compliance, Inventory Management, Fine Dining Experience, Union Contract Knowledge, Problem Solving, Adaptability, Cooking Skills, Carving Skills, Portion Control, Customer Service, Time Management
Specialization
Candidates must have a high school education or equivalent and a minimum of five years of experience in fine dining or a similar kitchen environment. Strong communication skills and the ability to manage a high-volume restaurant are essential.
Experience Required
Minimum 5 year(s)
Chef des ventes H/F at Rentokil Initial
Marseille, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Sales Management, Btob Sales, Team Leadership, Client Relationship Management, Performance Analysis, Market Analysis, Recruitment, Training, Commercial Strategy, Service Quality, Continuous Improvement, Organizational Skills, Persistence, Technical Collaboration, Reporting
Specialization
Candidates should have a successful track record in BtoB service sales and team management, ideally in related fields such as hygiene or facility management. Strong skills in performance management and continuous improvement are essential.
Experience Required
Minimum 5 year(s)
Ececutive Sous Chef at Proper Hospitality LLC
Jacksonville, Florida, United States - Full Time
Skills Needed
Leadership, Team Coordination, Training And Development, Financial Management, Quality Control, Organizational Skills, Recipe Development, Problem Solving, Time Management, Adaptability, Mentoring, Communication, Attention To Detail, Advanced Knife Skills, Interpersonal Communication, Ability To Work Independently
Specialization
Candidates should have Michelin-Star or fine dining restaurant experience and at least 3 years in a management role. Strong leadership, communication skills, and the ability to adapt and mentor are essential.
Experience Required
Minimum 5 year(s)
Sous Chef - Dimsums at Accor
Udaipur, Rajasthan, India - Full Time
Skills Needed
Kitchen Operations, Menu Design, Staff Training, Food Safety, Sanitation, Budget Management, Guest Satisfaction, Cooking Techniques, Business Development, Local Cuisine Knowledge, Team Cooperation, Health Initiatives, Environmental Policies, Performance Reviews, Food Revenue Management, Employee Development
Specialization
Candidates should have a Bachelor of Hotel Management or a Diploma in Food Production, along with at least 5 years of extensive practical and managerial experience in the kitchen. Intermediate English proficiency and prior attendance in relevant courses are also required.
Experience Required
Minimum 5 year(s)
CHEF DE PROJET DATA at Inetum
Saint-Ouen, Centre-Val de Loire, France - Full Time
Skills Needed
Business Intelligence, Data Quality, Project Management, Data Governance, Dashboard Development, Stakeholder Communication, Data Remediation, Data Analysis
Specialization
Candidates should have a Bac+5 degree in IT or data-related fields and at least 4 years of experience in data processing. Proactivity and effective communication with stakeholders are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Dimmi Dimmi
Chicago, Illinois, United States - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Budget Management, Food Safety, Inventory Management, Staff Training, Problem Solving, Collaboration, Analytical Skills, Time Management, Customer Service, Recipe Standardization, Vendor Management, Labor Cost Control, Sanitation Standards
Specialization
Candidates should have a minimum of 3 years of experience in a culinary role and strong knowledge of food and beverage operations. Excellent communication and analytical skills are essential, along with a valid food safety manager certificate.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Puteaux, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Standards, Organization, Rigor, Autonomy, Customer Service, Positive Energy, Innovation, Passion, Dynamic, Challenge Orientation
Specialization
A diploma in hospitality or restaurant management is preferred, along with significant experience in collective catering. Candidates should possess culinary skills, team management abilities, and a strong sense of organization and customer service.
Experience Required
Minimum 2 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
La Grande-Motte, Occitania, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp Knowledge, Menu Planning, Food Presentation, Service Organization, Training, Communication, Leadership, Problem Solving
Specialization
Candidates must have a CAP/BEP in cuisine and at least five years of experience in managing large volumes and buffets. Strong leadership skills and knowledge of HACCP are essential.
Experience Required
Minimum 5 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)
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.
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)
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 at least 3 years of experience. Knowledge of HACCP and hygiene standards is essential, along with the ability to thrive in a fast-paced kitchen.
Experience Required
Minimum 2 year(s)
Cooking School Chef at Harmons
Farmington, Utah, United States - Full Time
Skills Needed
Culinary Arts, Customer Service, Recipe Development, Food Preparation, Catering, Teaching, Communication, Organization, Sanitation, Knife Skills, Cooking Techniques, Event Hosting, Conflict Resolution, Budget Management, Team Leadership, Multitasking
Specialization
Candidates should have a 2-year degree in culinary arts or equivalent experience, along with TIPS Certification and a Food Handler’s Permit. Strong communication, organization, and multitasking skills are essential for success in this role.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Minor International
Eydhafushi, South Maalhosmadulu, Maldives -
Full Time

Start Date

Immediate

Expiry Date

11 Feb, 26

Salary

0.0

Posted On

13 Nov, 25

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Arts, Leadership, Communication, Organizational Skills, Menu Development, Food Hygiene, Health and Safety, Team Management, Supplier Management, Cultural Sensitivity, Training and Development, Quality Control, Multi-outlet Operations, International Cuisines, Food Trends

Industry

Hospitality

Description
Company Description Minor Hotels is a global hospitality leader with over 560 hotels and resorts across six continents, a diverse portfolio of F&B businesses and a selection of luxury transportation services. With over four decades of experience, we build stronger brands, foster lasting partnerships, and drive business success by staying focused on what matters most to our guests, team members and partners. Wherever your journey leads, Minor Hotels delivers exceptional experiences around the globe. Explore our history, meet the people behind our success and discover the values that shape who we are today. Anantara Hotels & Resorts is a global luxury hotel and resort brand rooted in Thai culture, with an intrinsic sense of authentic hospitality. Nestled in some of the world’s most captivating locales – ranging from vibrant cities to sun-drenched, palm-fringed beaches – we craft unforgettable memories for every guest at each destination. Anantara is inspired by the Sanskrit word meaning 'without end', and our spirit embodies freedom, movement, and harmony. We believe every journey should leave a lasting impression. Our guests share this belief, seeking remarkable experiences and authentic connections that enrich their lives, whether they are travelling for leisure, business, or self-discovery. Our journey began in 2001 with the opening of the first Anantara resort in Thailand’s renowned seaside town of Hua Hin. Since that day, we have expanded our presence into new corners of the globe, from pristine beaches and private islands to tranquil coastal retreats, ancient sites, and vibrant metropolises. Today, our portfolio of destinations encompasses Asia, the Indian Ocean, the Middle East, Africa, and Europe. Our thoughtfully designed luxury hotels and resorts provide windows into the unique character of each location. Inside and out, travellers connect with the places, people, and stories that make each destination truly exceptional. Through personal experiences, guests curate a lifetime of memories as Anantara opens doors to unforgettable journeys filled with adventure and indulgence. Anantara Kihavah Maldives Villas Nestled within the Baa Atoll – a UNESCO Biosphere Reserve – Anantara Kihavah Maldives Villas is a private island sanctuary that epitomises natural beauty and barefoot luxury. Fringed by powder-white sands and a turquoise lagoon that melts into the horizon, our resort offers an extraordinary setting for both guests and team members. Home to 80 expansive beach and overwater villas and residences, Anantara Kihavah is a place where rare encounters and curated moments define the guest experience – from snorkelling with manta rays and dining beneath the sea at our acclaimed underwater restaurant SEA, to gazing at the stars from the Maldives’ only overwater observatory. As part of Anantara Hotels, Resorts & Spas – a globally recognised luxury brand founded in Thailand in 2001 – we are committed to delivering meaningful journeys through heartfelt hospitality and authentic discovery. At Anantara Kihavah, team members become part of a dedicated family, passionate about crafting unforgettable experiences in one of the world’s most inspiring destinations. Job Description Please note that this is not an exhaustive list of everything that needs to be done. Anantara employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are: Planning and Organising: To work with the Executive Chef in completing the Food & Beverage department input into the overall hotel strategic plans. Operations and Product Quality: Analyse local-market needs and trends, and support the definition of the hotel’s overall Food & Beverage offering. Manage menu preparation and pricing in line with the stated F&B objectives of the hotel and the brand. Develop new menus and food items to meet the taste and dining requirements of the guests. Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premises. Oversee the preparation and presentation of food products to ensure maximum quality at all times. Implement procedures to minimise wastage and over-production. Ensure standards of presentation and preparation of food items meet hotel & brand standards. Lead Task Force Missions on behalf of the hotel, to support the opening of new Anantara/MINT properties, and other special events catered by Minor International. Departmental Leadership – with the Executive Chef Ensure that that Kitchen professionals are fully aware of hotel F&B strategy, and that their products meet these requirements Direct and coordinate the daily activities of all the hotel’s kitchens. Coach and guide new members of the team, putting in place proper orientation training and ongoing training and development for team members. Manage relationships and contracts with suppliers. Support and facilitate staff participation in local, national and international competitions. Health, Hygiene & Safety. Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety standards. Report and take appropriate action to correct any health or safety hazard. Liaise with Engineering regarding maintenance and repairs of equipment. Check and ensure the proper storage of raw and processed food items including the condition of food in freezers. Instruct staff on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens, in collaboration with hotel’s clinic Ensure all work areas in the kitchen are kept tidy and clean. Qualifications Degree or diploma in Culinary Arts, Hotel Management, or equivalent. Minimum of 8–10 years in progressive culinary leadership roles, with at least 3-4 years as Executive Sous Chef in a 5-star resort or luxury hotel. Strong knowledge of international cuisines and luxury food trends. Proven experience in managing multi-outlet operations and large culinary teams. Excellent leadership, communication, and organizational skills. Fluent in English; other languages are a plus. Additional Information Experience the #PassionPoweredGrowth with us
Responsibilities
The Executive Sous Chef will work closely with the Executive Chef to plan and organize the Food & Beverage department's contributions to the hotel's strategic plans. Key responsibilities include managing menu preparation, ensuring food quality, and leading kitchen operations.
Executive Sous Chef at Minor International
Eydhafushi, South Maalhosmadulu, Maldives - Full Time
Skills Needed
Culinary Arts, Leadership, Communication, Organizational Skills, Menu Development, Food Hygiene, Health And Safety, Team Management, Supplier Management, Cultural Sensitivity, Training And Development, Quality Control, Multi Outlet Operations, International Cuisines, Food Trends
Specialization
Candidates must have a degree or diploma in Culinary Arts or Hotel Management and a minimum of 8-10 years of progressive culinary leadership experience, including 3-4 years as an Executive Sous Chef in a luxury hotel. Strong knowledge of international cuisines and excellent leadership 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 Excellence, Food Safety, Team Leadership, Financial Management, Menu Development, Creativity, Communication Skills, Organizational Skills, Sustainability, Trend Awareness, Staff Catering, Fine Dining, Training And Development, Health And Safety, Food Trends, Haccp
Specialization
Proven experience as an Executive Chef or Senior Head Chef in a high-volume, multi-outlet environment is essential. Candidates should possess strong leadership skills, financial acumen, and a passion for contemporary catering and fine dining.
Experience Required
Minimum 10 year(s)
Ploegchef Logistiek at Aviko
Poperinge, West Flanders, Belgium - Full Time
Skills Needed
Logistics, Team Management, Warehouse Operations, Automated Systems, Analytical Skills, Communication, Problem Solving, Process Improvement
Specialization
Candidates should have a secondary education diploma or equivalent experience, preferably with a strong affinity for technology and automated systems. Leadership experience and proficiency in Dutch and French are also required.
Experience Required
Minimum 2 year(s)
Chef de projet Data at ASI
Rennes, Brittany, France - Full Time
Skills Needed
Project Management, Data Analysis, Power Bi, Snowflake, Communication, Adaptability, Innovation, Team Coordination
Specialization
Candidates should have a BAC + 4/5 education and a minimum of 5 years of experience in a similar role. Proficiency in data project management and familiarity with Power BI and Snowflake are essential.
Experience Required
Minimum 5 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Montagnac-Montpezat, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp, Menu Planning, Food Presentation, Service Organization, Training, Communication, Leadership, Quality Control, Safety Standards, Problem Solving, Creativity, Collaboration, Time Management, Customer Interaction
Specialization
Candidates should have a CAP/BEP in cuisine and at least five years of experience in managing large volumes and buffets. Strong leadership, communication skills, and knowledge of HACCP are essential.
Experience Required
Minimum 5 year(s)
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)
Executive Sous Chef at Accor
Rangsit City Municipality, , Thailand - Full Time
Skills Needed
Culinary Leadership, Food Safety, Menu Planning, Inventory Management, Budgeting, Team Motivation, Guest Service, Haccp, Food Waste Management, Adaptability, Coaching, Operational Management, Communication, Problem Solving, Staff Recruitment, Scheduling
Specialization
A minimum of 4 years of experience at the Executive Sous Chef level is required. Candidates should possess a solid understanding of food safety and be energetic and adaptable.
Experience Required
Minimum 5 year(s)
Specialty Sous Chef at Hollywood Casino at Greektown
Detroit, Michigan, United States - Full Time
Skills Needed
Food Preparation, Supervision, Training, Communication, Team Management, Health Department Compliance, Inventory Management, Fine Dining Experience, Union Contract Knowledge, Problem Solving, Adaptability, Cooking Skills, Carving Skills, Portion Control, Customer Service, Time Management
Specialization
Candidates must have a high school education or equivalent and a minimum of five years of experience in fine dining or a similar kitchen environment. Strong communication skills and the ability to manage a high-volume restaurant are essential.
Experience Required
Minimum 5 year(s)
Chef des ventes H/F at Rentokil Initial
Marseille, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Sales Management, Btob Sales, Team Leadership, Client Relationship Management, Performance Analysis, Market Analysis, Recruitment, Training, Commercial Strategy, Service Quality, Continuous Improvement, Organizational Skills, Persistence, Technical Collaboration, Reporting
Specialization
Candidates should have a successful track record in BtoB service sales and team management, ideally in related fields such as hygiene or facility management. Strong skills in performance management and continuous improvement are essential.
Experience Required
Minimum 5 year(s)
Ececutive Sous Chef at Proper Hospitality LLC
Jacksonville, Florida, United States - Full Time
Skills Needed
Leadership, Team Coordination, Training And Development, Financial Management, Quality Control, Organizational Skills, Recipe Development, Problem Solving, Time Management, Adaptability, Mentoring, Communication, Attention To Detail, Advanced Knife Skills, Interpersonal Communication, Ability To Work Independently
Specialization
Candidates should have Michelin-Star or fine dining restaurant experience and at least 3 years in a management role. Strong leadership, communication skills, and the ability to adapt and mentor are essential.
Experience Required
Minimum 5 year(s)
Sous Chef - Dimsums at Accor
Udaipur, Rajasthan, India - Full Time
Skills Needed
Kitchen Operations, Menu Design, Staff Training, Food Safety, Sanitation, Budget Management, Guest Satisfaction, Cooking Techniques, Business Development, Local Cuisine Knowledge, Team Cooperation, Health Initiatives, Environmental Policies, Performance Reviews, Food Revenue Management, Employee Development
Specialization
Candidates should have a Bachelor of Hotel Management or a Diploma in Food Production, along with at least 5 years of extensive practical and managerial experience in the kitchen. Intermediate English proficiency and prior attendance in relevant courses are also required.
Experience Required
Minimum 5 year(s)
CHEF DE PROJET DATA at Inetum
Saint-Ouen, Centre-Val de Loire, France - Full Time
Skills Needed
Business Intelligence, Data Quality, Project Management, Data Governance, Dashboard Development, Stakeholder Communication, Data Remediation, Data Analysis
Specialization
Candidates should have a Bac+5 degree in IT or data-related fields and at least 4 years of experience in data processing. Proactivity and effective communication with stakeholders are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Dimmi Dimmi
Chicago, Illinois, United States - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Budget Management, Food Safety, Inventory Management, Staff Training, Problem Solving, Collaboration, Analytical Skills, Time Management, Customer Service, Recipe Standardization, Vendor Management, Labor Cost Control, Sanitation Standards
Specialization
Candidates should have a minimum of 3 years of experience in a culinary role and strong knowledge of food and beverage operations. Excellent communication and analytical skills are essential, along with a valid food safety manager certificate.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Puteaux, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Standards, Organization, Rigor, Autonomy, Customer Service, Positive Energy, Innovation, Passion, Dynamic, Challenge Orientation
Specialization
A diploma in hospitality or restaurant management is preferred, along with significant experience in collective catering. Candidates should possess culinary skills, team management abilities, and a strong sense of organization and customer service.
Experience Required
Minimum 2 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
La Grande-Motte, Occitania, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp Knowledge, Menu Planning, Food Presentation, Service Organization, Training, Communication, Leadership, Problem Solving
Specialization
Candidates must have a CAP/BEP in cuisine and at least five years of experience in managing large volumes and buffets. Strong leadership skills and knowledge of HACCP are essential.
Experience Required
Minimum 5 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)
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.
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)
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 at least 3 years of experience. Knowledge of HACCP and hygiene standards is essential, along with the ability to thrive in a fast-paced kitchen.
Experience Required
Minimum 2 year(s)
Cooking School Chef at Harmons
Farmington, Utah, United States - Full Time
Skills Needed
Culinary Arts, Customer Service, Recipe Development, Food Preparation, Catering, Teaching, Communication, Organization, Sanitation, Knife Skills, Cooking Techniques, Event Hosting, Conflict Resolution, Budget Management, Team Leadership, Multitasking
Specialization
Candidates should have a 2-year degree in culinary arts or equivalent experience, along with TIPS Certification and a Food Handler’s Permit. Strong communication, organization, and multitasking skills are essential for success in this role.
Experience Required
Minimum 2 year(s)