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Chef De Partie Jobs overseas

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EXECUTIVE SOUS CHEF at Wally s Operating Company LLC
Whitestown, Indiana, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Food Safety Compliance, Team Development, Production Forecasting, Inventory Management, Staff Training, Cost Control, Menu Execution, Hospitality Management, Pos Systems, Performance Coaching
Specialization
Candidates need 5-7 years of progressive culinary leadership experience in high-volume environments. Strong skills in communication, organizational leadership, and regulatory compliance are required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Aventura
Ann Arbor, Michigan, United States - Full Time
Skills Needed
Kitchen Management, Team Leadership, Operational Oversight, Inventory Management, Staff Coaching, Food Quality Control, Scheduling, Labor Control, Food Safety, Sanitation Standards, Expo Management, Performance Development, High Volume Service, Boh Operations, Communication, Organization
Specialization
Requires 3+ years of kitchen management experience in high-volume or chef-driven environments. Candidates must demonstrate strong leadership, organizational skills, and the ability to maintain professionalism in a fast-paced setting.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Morley Moss, Inc.
Minneapolis, Minnesota, United States - Full Time
Skills Needed
Culinary Technique, Menu Planning, Menu Cost Control, Staff Mentoring, Kitchen Operations Management, Inventory Management, P&L Analysis, Kpi Tracking, Recruitment, Microsoft Excel, Microsoft Word, Food Safety, Interpersonal Communication, Budgeting, Team Leadership, Vendor Management
Specialization
Requires five or more years of progressive culinary experience, preferably in a multi-service hotel or restaurant. Must be able to obtain ServSafe certification and possess the physical ability to work in a high-volume, hot kitchen environment.
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)
Junior Sous Chef_SA at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Pretoria, Gauteng, South Africa - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Purchasing, Inventory Management, Menu Development, Guest Relations, Performance Appraisal, Food Presentation, Budget Management, Culinary Arts, Shift Supervision
Specialization
Candidates need a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Proficiency in food handling, staff supervision, and operational budget maintenance is required.
Experience Required
Minimum 2 year(s)
Head Chef - Live in at Greene King
Elmbridge, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Quality Control, Hygiene And Safety Compliance, Pressure Management, Menu Presentation, Communication, Decision Making, Operational Efficiency
Specialization
Candidates must have experience managing a busy kitchen and a proven track record of training high-performing teams. The role requires the ability to work under pressure and a keen eye for food presentation and taste.
Experience Required
Minimum 5 year(s)
Relief Chef Manager at Brock & Company Inc
Baltimore, Maryland, United States - Full Time
Skills Needed
Scratch Cooking, Menu Development, Culinary Staff Management, Budgeting, Customer Relations, Food Safety, Catering, Inventory Control, Staff Training, Haccp Compliance, Administrative Management, Client Relations
Specialization
Requires at least five years of experience in fine dining or corporate dining with a focus on scratch cooking and three years of staff management. A minimum of an associate degree in culinary operations and a Food Safety Certification are required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Surat Thani City Municipality, , Thailand - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Sanitation Standards, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/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)
Executive Sous Chef at Hilton Japan
, , Indonesia - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Haccp, Hospitality Management, Leadership, Teamwork, Administration, Guest Experience
Specialization
Requires 5-7 years of experience as a Head of Kitchen in 4/5-star hotels or high-standard restaurants. Candidates should have knowledge of HACCP and experience with international hotel chains.
Experience Required
Minimum 5 year(s)
Sous Chef - Chinese at Accor
Bengaluru, karnataka, India - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Quality Control, Hygiene Standards, Food Safety, Staff Training, Inventory Control, Recipe Development, Menu Planning, Team Supervision
Specialization
Requires a Diploma or Degree in Hotel Management or Culinary Arts. Certification from a recognized culinary institute is preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Golf
Albuquerque, New Mexico, United States - Full Time
Skills Needed
Kitchen Operations, Culinary Leadership, Food Safety, Staff Training, Inventory Control, Menu Execution, Portion Control, Plating And Presentation, Labor Efficiency Planning, Sanitation Compliance, Cost Awareness, High Volume Cooking
Specialization
Requires prior experience as an Executive Sous Chef or senior line cook in high-volume hospitality environments. A culinary degree is preferred, along with strong leadership skills and the ability to work a flexible schedule.
Experience Required
Minimum 5 year(s)
Chef Manager (LVSL) at Civitas Senior Living
Longview, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Quality Assurance, Cost Management, Talent Development, Staff Scheduling, Menu Planning, Regulatory Compliance, Inventory Control, Food Handling, Budgetary Management, Employee Mentoring, Nutritional Guidelines
Specialization
Requires at least 2 years of relevant culinary experience and at least one year of supervisory experience in food service management. Candidates must have knowledge of DHSR Dietary regulations and a genuine desire to work with the elderly.
Experience Required
Minimum 2 year(s)
Chef de Cuisine CDI at Barrière
Menton, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Preparation, Team Management, Technical Sheet Compliance, Hygiene And Safety Standards, Production Scheduling, Staff Integration, Knowledge Transfer, Flavor Balancing
Specialization
The candidate must possess a passion for the culinary profession and a strong ability to lead and manage a team. A keen sense of taste and a commitment to flavor balance are essential.
Experience Required
Minimum 5 year(s)
Sous Chef - Kitchen at Genesis Global Group
Princeton, New Jersey, United States - Full Time
Skills Needed
Food Preparation, Menu Development, Cost Control, Waste Management, Staff Training, Sanitization, Health Department Compliance, Portion Control, Quality Standards, Personal Hygiene, Safety Regulations
Specialization
Seeking an experienced, team-oriented candidate capable of working weekdays, weekends, and holidays. Must be able to meet the physical demands of a kitchen environment and adhere to local health department guidelines.
Experience Required
Minimum 2 year(s)
1er Chef de brigade at Accor
Monaco, , Monaco - Full Time
Skills Needed
Leadership, Opera Pms, English Proficiency, Italian Proficiency, Team Management, Customer Service, Problem Solving, Microsoft Office, Staff Scheduling, Conflict Resolution, Back Office Management, Room Assignment, Interpersonal Skills, Time Management, Luxury Hospitality Standards
Specialization
Requires previous experience in a similar role within a luxury hotel and proficiency in English, Italian, and Opera software. Candidates must demonstrate strong leadership skills, autonomy, and the ability to work under pressure.
Experience Required
Minimum 2 year(s)
Filialchef Töreboda at Skrotfrag
Töreboda kommun, , Sweden - Full Time
Skills Needed
Personnel Management, Result Responsibility, Sales Development, Customer Relationship Management, Budgeting, Operational Management, Logistics Optimization, Environmental Compliance, Safety Regulations, Coaching Leadership, Problem Solving, Strategic Decision Making
Specialization
Candidates must have a high school diploma, a driver's license, and documented experience in personnel and result responsibility. A coaching leadership style and proficiency in Swedish, English, and business systems are required.
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
Culinary Production, Kitchen Management, Food Safety Compliance, Staff Training, Inventory Management, Food Handling, Sanitation Standards, Catering, Scheduling, Conflict Resolution, Microsoft Office Suite, Menu Implementation
Specialization
Requires a high school diploma and at least two years of experience in culinary production. Formal culinary training and Food Manager Certification are preferred.
Experience Required
Minimum 2 year(s)
Commis Chef - Atria at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Melbourne, Victoria, Australia - Full Time
Skills Needed
Food Preparation, Plating, Kitchen Organization, Food Safety, Hygiene Standards, Recipe Adherence, Time Management, Collaboration, Attention To Detail, Pressure Management
Specialization
Requires a Trade Industry or Commercial Cookery qualification and previous experience in a professional kitchen. Candidates must have full Australian working rights and a passion for modern dining.
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hobart, Tasmania, Australia - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Menu Development, Team Mentoring, Food Quality Control, Budget Management, Supplier Relationship Management, Banqueting, In Room Dining, Customer Service, Staff Coaching, Operational Efficiency
Specialization
Requires a Chef trade qualification and previous experience as an Executive Sous Chef. Candidates must demonstrate strong leadership skills, a passion for culinary trends, and the ability to work flexible hours including weekends.
Experience Required
Minimum 5 year(s)
Chef de Cuisine H/F at Ephemera Group
Issy-les-Moulineaux, Ile-of-France, France - Full Time
Skills Needed
Culinary Techniques, Gastronomic Trends, Cost Management, Supply Chain Management, Team Leadership, Kitchen Management Software, Menu Design, Food Safety Standards, Hygiene Regulations, Staff Training, Recruitment, Conflict Resolution, Organization, Creativity, Inventory Management, Operational Coordination
Specialization
Candidates must have a culinary degree (CAP, BEP, Bac Pro, BTS or equivalent) and at least 5 years of experience as a Chef or Sous-Chef. Strong leadership skills, creativity, and proficiency in kitchen management tools are required.
Experience Required
Minimum 5 year(s)
EXECUTIVE SOUS CHEF at Wally s Operating Company LLC
Whitestown, Indiana, United States -
Full Time

Start Date

Immediate

Expiry Date

07 Oct, 26

Salary

80000.0

Posted On

09 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Leadership, Kitchen Operations Management, Food Safety Compliance, Team Development, Production Forecasting, Inventory Management, Staff Training, Cost Control, Menu Execution, Hospitality Management, POS Systems, Performance Coaching

Industry

Retail

Description
EXECUTIVE SOUS CHEF Leadership Role at Wally’s | Bonus Eligible | Full Benefits POSITION DESCRIPTION The Executive Sous Chef serves as the senior culinary leader supporting the Executive Chef in directing kitchen operations across Wally’s high-volume food programs. This role helps ensure exceptional food quality, consistency, food safety, and operational execution while developing kitchen leaders and team members. Working closely with the Executive Chef, the Executive Sous Chef plays a key role in guiding daily production, supporting culinary leadership, and maintaining the systems that allow Wally’s kitchens to operate at a high level. This position also steps into full kitchen leadership when the Executive Chef is not present. The ideal candidate thrives in a fast-paced culinary environment, enjoys developing teams, and takes pride in delivering high-quality food with consistency and efficiency. BENEFITS AT WALLY’S Wally’s offers a comprehensive benefits package designed to support our leaders and their families. • Quarterly bonus opportunity • 401(k) with 5% company match • Company-paid medical plan option • Dental and Vision coverage • Company-paid Life Insurance • Paid Time Off (PTO) • Short-Term Disability (STD) • Long-Term Disability (LTD) • AD&D coverage • Health Savings Account (HSA) • Flexible Spending Account (FSA) WHAT YOU’LL OWN AT WALLY’S CULINARY LEADERSHIP & FOOD QUALITY Lead daily kitchen production across Wally’s food programs including smoked meats, BBQ, bakery, cold food preparation, popcorn, jerky, sausage, and Wally Dogs. Ensure all recipes, preparation methods, portioning, and presentation meet Wally’s brand standards for quality and consistency. KITCHEN OPERATIONS Help direct day-to-day kitchen operations by ensuring proper staffing, prep levels, production schedules, and station readiness to support high guest volume. Maintain organized, efficient kitchen systems that support speed, quality, and consistency. TEAM LEADERSHIP & DEVELOPMENT Recruit, train, and develop high-performing kitchen team members and kitchen leaders. Provide coaching and leadership support that promotes accountability, professionalism, and continuous improvement across the kitchen team. TRAINING & PERFORMANCE COACHING Work closely with Kitchen Leads and senior team members to reinforce operational standards, leadership behaviors, and food execution expectations. Assist with coaching conversations, performance feedback, and development planning. FOOD SAFETY & COMPLIANCE Maintain food safety as the highest priority by ensuring strict compliance with all food safety regulations, certifications, sanitation procedures, and temperature control standards. Review required documentation and address any risks immediately. FINANCIAL & OPERATIONAL PERFORMANCE Assist with monitoring food cost, waste, yield, and operational efficiency. Support production forecasting, inventory management, and product rotation while partnering with inventory and purchasing teams to maintain product availability. CROSS-DEPARTMENT COLLABORATION Partner closely with Retail, Inventory, and Operations teams to support overall store performance, operational efficiency, and guest experience. GUEST EXPERIENCE Support a hospitality-driven culture within the kitchen by ensuring food quality, speed, and consistency contribute positively to the overall guest experience. LEADERSHIP SUPPORT Serve as the Executive Chef’s operational partner and step into full kitchen leadership responsibilities when needed. WHAT WE’RE LOOKING FOR • 5–7 years of progressive culinary leadership experience in a high-volume kitchen environment • Experience leading kitchen teams and managing food production operations • Strong knowledge of food safety, sanitation, and regulatory compliance • Proven ability to lead teams in a fast-paced, high-volume environment • Strong communication, leadership, and organizational skills • Ability to stand and walk for extended periods during shifts • Proficiency with POS systems, kitchen technology, and basic computer programs • Availability to work a rotating schedule including weekends and holidays • Reliable attendance and commitment to team success
Responsibilities
The Executive Sous Chef supports the Executive Chef in directing high-volume kitchen operations and ensuring food quality and consistency. This role focuses on leading daily production, developing kitchen staff, and maintaining strict food safety standards.
EXECUTIVE SOUS CHEF at Wally s Operating Company LLC
Whitestown, Indiana, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Food Safety Compliance, Team Development, Production Forecasting, Inventory Management, Staff Training, Cost Control, Menu Execution, Hospitality Management, Pos Systems, Performance Coaching
Specialization
Candidates need 5-7 years of progressive culinary leadership experience in high-volume environments. Strong skills in communication, organizational leadership, and regulatory compliance are required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Aventura
Ann Arbor, Michigan, United States - Full Time
Skills Needed
Kitchen Management, Team Leadership, Operational Oversight, Inventory Management, Staff Coaching, Food Quality Control, Scheduling, Labor Control, Food Safety, Sanitation Standards, Expo Management, Performance Development, High Volume Service, Boh Operations, Communication, Organization
Specialization
Requires 3+ years of kitchen management experience in high-volume or chef-driven environments. Candidates must demonstrate strong leadership, organizational skills, and the ability to maintain professionalism in a fast-paced setting.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Morley Moss, Inc.
Minneapolis, Minnesota, United States - Full Time
Skills Needed
Culinary Technique, Menu Planning, Menu Cost Control, Staff Mentoring, Kitchen Operations Management, Inventory Management, P&L Analysis, Kpi Tracking, Recruitment, Microsoft Excel, Microsoft Word, Food Safety, Interpersonal Communication, Budgeting, Team Leadership, Vendor Management
Specialization
Requires five or more years of progressive culinary experience, preferably in a multi-service hotel or restaurant. Must be able to obtain ServSafe certification and possess the physical ability to work in a high-volume, hot kitchen environment.
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)
Junior Sous Chef_SA at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Pretoria, Gauteng, South Africa - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Purchasing, Inventory Management, Menu Development, Guest Relations, Performance Appraisal, Food Presentation, Budget Management, Culinary Arts, Shift Supervision
Specialization
Candidates need a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Proficiency in food handling, staff supervision, and operational budget maintenance is required.
Experience Required
Minimum 2 year(s)
Head Chef - Live in at Greene King
Elmbridge, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Quality Control, Hygiene And Safety Compliance, Pressure Management, Menu Presentation, Communication, Decision Making, Operational Efficiency
Specialization
Candidates must have experience managing a busy kitchen and a proven track record of training high-performing teams. The role requires the ability to work under pressure and a keen eye for food presentation and taste.
Experience Required
Minimum 5 year(s)
Relief Chef Manager at Brock & Company Inc
Baltimore, Maryland, United States - Full Time
Skills Needed
Scratch Cooking, Menu Development, Culinary Staff Management, Budgeting, Customer Relations, Food Safety, Catering, Inventory Control, Staff Training, Haccp Compliance, Administrative Management, Client Relations
Specialization
Requires at least five years of experience in fine dining or corporate dining with a focus on scratch cooking and three years of staff management. A minimum of an associate degree in culinary operations and a Food Safety Certification are required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Surat Thani City Municipality, , Thailand - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Sanitation Standards, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/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)
Executive Sous Chef at Hilton Japan
, , Indonesia - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Haccp, Hospitality Management, Leadership, Teamwork, Administration, Guest Experience
Specialization
Requires 5-7 years of experience as a Head of Kitchen in 4/5-star hotels or high-standard restaurants. Candidates should have knowledge of HACCP and experience with international hotel chains.
Experience Required
Minimum 5 year(s)
Sous Chef - Chinese at Accor
Bengaluru, karnataka, India - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Quality Control, Hygiene Standards, Food Safety, Staff Training, Inventory Control, Recipe Development, Menu Planning, Team Supervision
Specialization
Requires a Diploma or Degree in Hotel Management or Culinary Arts. Certification from a recognized culinary institute is preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Golf
Albuquerque, New Mexico, United States - Full Time
Skills Needed
Kitchen Operations, Culinary Leadership, Food Safety, Staff Training, Inventory Control, Menu Execution, Portion Control, Plating And Presentation, Labor Efficiency Planning, Sanitation Compliance, Cost Awareness, High Volume Cooking
Specialization
Requires prior experience as an Executive Sous Chef or senior line cook in high-volume hospitality environments. A culinary degree is preferred, along with strong leadership skills and the ability to work a flexible schedule.
Experience Required
Minimum 5 year(s)
Chef Manager (LVSL) at Civitas Senior Living
Longview, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Quality Assurance, Cost Management, Talent Development, Staff Scheduling, Menu Planning, Regulatory Compliance, Inventory Control, Food Handling, Budgetary Management, Employee Mentoring, Nutritional Guidelines
Specialization
Requires at least 2 years of relevant culinary experience and at least one year of supervisory experience in food service management. Candidates must have knowledge of DHSR Dietary regulations and a genuine desire to work with the elderly.
Experience Required
Minimum 2 year(s)
Chef de Cuisine CDI at Barrière
Menton, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Preparation, Team Management, Technical Sheet Compliance, Hygiene And Safety Standards, Production Scheduling, Staff Integration, Knowledge Transfer, Flavor Balancing
Specialization
The candidate must possess a passion for the culinary profession and a strong ability to lead and manage a team. A keen sense of taste and a commitment to flavor balance are essential.
Experience Required
Minimum 5 year(s)
Sous Chef - Kitchen at Genesis Global Group
Princeton, New Jersey, United States - Full Time
Skills Needed
Food Preparation, Menu Development, Cost Control, Waste Management, Staff Training, Sanitization, Health Department Compliance, Portion Control, Quality Standards, Personal Hygiene, Safety Regulations
Specialization
Seeking an experienced, team-oriented candidate capable of working weekdays, weekends, and holidays. Must be able to meet the physical demands of a kitchen environment and adhere to local health department guidelines.
Experience Required
Minimum 2 year(s)
1er Chef de brigade at Accor
Monaco, , Monaco - Full Time
Skills Needed
Leadership, Opera Pms, English Proficiency, Italian Proficiency, Team Management, Customer Service, Problem Solving, Microsoft Office, Staff Scheduling, Conflict Resolution, Back Office Management, Room Assignment, Interpersonal Skills, Time Management, Luxury Hospitality Standards
Specialization
Requires previous experience in a similar role within a luxury hotel and proficiency in English, Italian, and Opera software. Candidates must demonstrate strong leadership skills, autonomy, and the ability to work under pressure.
Experience Required
Minimum 2 year(s)
Filialchef Töreboda at Skrotfrag
Töreboda kommun, , Sweden - Full Time
Skills Needed
Personnel Management, Result Responsibility, Sales Development, Customer Relationship Management, Budgeting, Operational Management, Logistics Optimization, Environmental Compliance, Safety Regulations, Coaching Leadership, Problem Solving, Strategic Decision Making
Specialization
Candidates must have a high school diploma, a driver's license, and documented experience in personnel and result responsibility. A coaching leadership style and proficiency in Swedish, English, and business systems are required.
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
Culinary Production, Kitchen Management, Food Safety Compliance, Staff Training, Inventory Management, Food Handling, Sanitation Standards, Catering, Scheduling, Conflict Resolution, Microsoft Office Suite, Menu Implementation
Specialization
Requires a high school diploma and at least two years of experience in culinary production. Formal culinary training and Food Manager Certification are preferred.
Experience Required
Minimum 2 year(s)
Commis Chef - Atria at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Melbourne, Victoria, Australia - Full Time
Skills Needed
Food Preparation, Plating, Kitchen Organization, Food Safety, Hygiene Standards, Recipe Adherence, Time Management, Collaboration, Attention To Detail, Pressure Management
Specialization
Requires a Trade Industry or Commercial Cookery qualification and previous experience in a professional kitchen. Candidates must have full Australian working rights and a passion for modern dining.
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hobart, Tasmania, Australia - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Menu Development, Team Mentoring, Food Quality Control, Budget Management, Supplier Relationship Management, Banqueting, In Room Dining, Customer Service, Staff Coaching, Operational Efficiency
Specialization
Requires a Chef trade qualification and previous experience as an Executive Sous Chef. Candidates must demonstrate strong leadership skills, a passion for culinary trends, and the ability to work flexible hours including weekends.
Experience Required
Minimum 5 year(s)
Chef de Cuisine H/F at Ephemera Group
Issy-les-Moulineaux, Ile-of-France, France - Full Time
Skills Needed
Culinary Techniques, Gastronomic Trends, Cost Management, Supply Chain Management, Team Leadership, Kitchen Management Software, Menu Design, Food Safety Standards, Hygiene Regulations, Staff Training, Recruitment, Conflict Resolution, Organization, Creativity, Inventory Management, Operational Coordination
Specialization
Candidates must have a culinary degree (CAP, BEP, Bac Pro, BTS or equivalent) and at least 5 years of experience as a Chef or Sous-Chef. Strong leadership skills, creativity, and proficiency in kitchen management tools are required.
Experience Required
Minimum 5 year(s)