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Chef De Partie Jobs overseas

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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)
Indian Chef Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Indian Cuisine, Kitchen Management, Food Safety, Staff Supervision, Menu Development, Budget Management, Inventory Control, Culinary Arts, Sanitation Standards, Customer Service, Team Leadership, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts with 2 years of experience. Must possess strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Kimpton Hotels & Restaurants
Pacific Grove, California, United States - Full Time
Skills Needed
Kitchen Management, Menu Design, Staff Training, Food Production, Inventory Management, Labor Cost Control, Food Safety, Team Leadership, Procurement, Performance Appraisal, Expediting, Microsoft Office Suite
Specialization
Requires a minimum of 2 years of Sous Chef experience in a high-volume, full-service restaurant. A degree in Culinary Arts or Hospitality Management and relevant food handler certifications are preferred.
Experience Required
Minimum 2 year(s)
Chef de brigade H/F at Radisson Hotel Group
Tremblay-en-France, Ile-of-France, France - Full Time
Skills Needed
Customer Service, Team Supervision, Problem Solving, Communication Skills, English Fluency, Attention To Detail, Empathy, Front Office Management
Specialization
Requires a positive 'Yes I Can!' attitude, fluency in English, and strong communication skills. Previous experience in a similar supervisory role is considered an asset.
Experience Required
Minimum 2 year(s)
Sous Chef - Chinese at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Johor, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Customer Service, Inventory Management, Food Presentation, Team Leadership, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Surabaya, East Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, Performance Appraisal, Labor Management System, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and the ability to maintain strict food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
Executive sous chef at IHG Career
, , Saudi Arabia - Full Time
Skills Needed
Kitchen Operations, Food Preparation, Quality Control, Menu Execution, Inventory Management, Cost Control, Staff Supervision, Food Safety, Hygiene Standards, Team Leadership, Haccp, Recipe Development
Specialization
Seeking an experienced culinary leader with strong skills in kitchen management and team development. Must be committed to maintaining high hygiene standards and delivering exceptional dining experiences.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Accor
Riyadh, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Leadership, Strategic Management, Operational Expertise, Financial Management, Budget Control, Communication, Business Partnering, Luxury Hospitality
Specialization
Requires a minimum of 8 years in hospitality with at least 3 years at a Director level in Culinary. A relevant degree and pre-opening experience in luxury hotels are strongly preferred.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at Landry's, LLC.
New York, New York, United States - Full Time
Skills Needed
Kitchen Leadership, Fine Dining, Menu Development, Cost Management, Food Safety, Haccp Standards, Staff Mentoring, Inventory Management, Quality Control, Time Management, Organizational Skills, Communication, Seasonal Cooking, Ingredient Driven Cooking, Sanitation Standards, Workflow Management
Specialization
Candidates need 3–4 years of progressive kitchen leadership experience in fine dining or high-end culinary environments. Strong skills in food safety, HACCP standards, and the ability to lead large teams in high-pressure settings are required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at The Club at Rolling Hills
Golden, Colorado, United States - Full Time
Skills Needed
Staff Management, Menu Development, Food Cost Control, Labor Cost Management, Culinary Techniques, Food Safety, Sanitation Standards, Inventory Management, Leadership, Team Building, Performance Evaluation, Problem Solving, Kitchen Operations, Recipe Development, Guest Relations, Financial Planning
Specialization
Candidates must have at least 3 years of experience as a sous chef or kitchen manager and a high school diploma. Formal culinary training and the ability to handle physical demands, such as lifting 40 lbs, are required.
Experience Required
Minimum 2 year(s)
CHEF D'EQUIPE (H/F) at Job&Talent France
Lieusaint, Ile-de-France, France - Full Time
Skills Needed
Team Coordination, Operational Supervision, Haccp Compliance, Quality Control, Staff Training, Performance Reporting, Conflict Resolution, Logistics Management, Operational Management, Priority Management
Specialization
Confirmed experience in team leadership within a logistics environment is required. Candidates should possess strong operational management skills and autonomy, with CACES certification being a plus.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Lanier Islands
Buford, Georgia, United States - Full Time
Skills Needed
Culinary Management, Food Production, Menu Planning, Labor Cost Control, Food Cost Management, Staff Supervision, Sanitation Standards, Kitchen Safety, Inventory Rotation, Performance Review, Time Management, Critical Thinking, Detail Oriented, Communication Skills, Training And Development, Bilingual Skills
Specialization
Candidates must have a culinary degree, five years of hotel experience, and at least two years of supervisory experience in a culinary environment. A current Food-Safe or food handler sanitation certificate is required.
Experience Required
Minimum 5 year(s)
Executive Sous-Chef at Accor
Algiers, Algiers, Algeria - Full Time
Skills Needed
Culinary Techniques, Haccp, Food Cost Management, Team Leadership, Menu Creation, Inventory Management, Banquet Management, Staff Training, Quality Control, Operational Management, Budgeting, Food Safety, International Cuisine, Resource Planning, Customer Satisfaction, Stress Management
Specialization
Requires a degree in Culinary Arts or Hospitality and 7 to 10 years of experience, including a senior role in a 5-star luxury hotel. Must possess strong leadership skills, mastery of international culinary techniques, and deep knowledge of HACCP and food cost management.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuala Lumpur, Kuala Lumpur, 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/Hospitality 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 Duncaster Inc
Bloomfield, Connecticut, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Menu Planning, Recipe Development, Food Production, Sanitation Compliance, Inventory Management, Budgeting, Culinary Coaching, Food Safety, Hiring And Training, Performance Appraisal
Specialization
Requires a degree from a post-secondary culinary arts program and at least 8 years of combined experience as a Sous Chef and in high-volume food service. Candidates should be proficient in English and preferably hold a SERV Safe certification.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bucharest, , Romania - 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 expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Auberge Collection
Santa Fe, New Mexico, United States - Full Time
Skills Needed
Kitchen Operations, Culinary Leadership, Food Safety, Menu Execution, Staff Training, Inventory Management, Portion Control, Banquet Operations, Quality Control, Fifo Practices, Team Supervision, Guest Relations
Specialization
Previous culinary experience in a hotel, resort, or high-volume restaurant is preferred, along with supervisory experience. Candidates should possess strong knowledge of food preparation techniques and the flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 5 year(s)
Butikschef Halmstad at Eyes + More Sweden
Stockholm, Stockholm, Sweden - Full Time
Skills Needed
Retail Leadership, Sales Management, Staff Development, Kpi Tracking, Store Operations, Recruitment, Scheduling, Financial Analysis, Customer Experience, Delegation, Prioritization, Swedish Language Proficiency
Specialization
Candidates must have extensive leadership experience in retail, a store manager's education, and strong knowledge of retail economics. Proficiency in Swedish and a solution-oriented approach to customer service and sales are required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Lanier Islands
Buford, Georgia, United States - Full Time
Skills Needed
Culinary Management, Food Production, Menu Planning, Labor Cost Control, Food Cost Management, Staff Training, Sanitation Compliance, Kitchen Safety, Team Leadership, Inventory Management, Performance Review, Time Management, Critical Thinking, Detail Oriented, Communication Skills, Bilingual Skills
Specialization
Requires a culinary degree, five years of hotel experience, and two years of supervisory experience as a sous chef. Must hold a current Food-Safe or food handler sanitation certificate and possess a valid driver's license.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nacascolo, , Costa Rica - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budget Management, Inventory Control, 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 demonstrate strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Relief Chef Manager at BaxterStorey Ireland Ltd
Leeds, England, United Kingdom -
Full Time

Start Date

Immediate

Expiry Date

02 Sep, 26

Salary

34000.0

Posted On

04 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

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

Industry

Food and Beverage Services

Description
Company Description Relief Head Chef Various locations including Leeds & Gateshead £34K per year plus mileage We have 3 sites around Leeds that require experienced support plus 2 sites in the Gateshead area. This exciting new role as a Relief Chef manager is based around the Leeds area and does require travel. If you like a different challenge each day, this could be the perfect role for you Benefits: 28 Days holiday including bank holidays Plus your birthday off 3 days grandparent leave Wedding/commitment day leave Free meals on shift Bespoke training and development opportunities Apprenticeships opportunities for all experience levels Pension and life insurance Discounts available on our Perkbox app; high street shops, holidays & cinema Wellbeing hub Access to employee assistance programme Cycle to work scheme Do you have a passion for providing genuine hospitality and impeccable service? Are you a collaborative team player? Are you friendly, professional and efficient? Yes? Then this is the role for you. At BaxterStorey, we believe that every interaction is an opportunity to create a lasting impression, that’s why we’re looking for a Relief Chef Manager who strives to exceed expectations at every turn. As a trailblazer in the hospitality industry, we are excited to open our doors to individuals who share our passion for delivering exceptional experiences and creating unforgettable moments. We believe that it is our people that set us apart, that’s why as a member of our team, you will be supported in an inclusive environment that encourages growth and celebrates diversity. We will invest in your development with ongoing training, to ensure that you have the skills and knowledge to thrive in your role, and we guarantee a good work-life balance, because we believe that people excel when they are given the space to take care of themselves. If you are a Relief Chef Manager who thrives on delivering extraordinary experiences, loves to be part of a harmonious and collaborative team, we would love to hear from you! Job Description Covering chef and chef manager annual leave Menu Planning and Execution – create and plan menus in accordance with the style and customer preferences of the location. Oversee food preparation and presentation to ensure high-quality dishes, monitoring wastage and portion control, providing fresh cooked dishes. Employee Management – recruit, train, and supervise all colleagues, including chefs, cooks and front of house. Provide continual guidance, coaching, and performance feedback to kitchen team. Inventory and Cost Control – monitor and manage stock levels, sensible approach to ordering supplies Customer Relations - Interact with customers to understand their specific catering needs and preferences and maintain an open channel of communication to address any concerns or requirements. Consistently seeking feedback is key to success Health and Safety Compliance – support the head chef/manager to ensure adherence to health and safety regulations and food safety protocols/policies. Create an environment that has safety embedded in the culture Menu Development and Innovation – stay updated on culinary trends and incorporate new ideas into menus Compliance and Documentation - maintain accurate records of inventory, orders, and food preparation processes and ensure compliance with all regulatory requirements Qualifications Proven experience as a Head Chef or Chef Manager Ideally a recent background within the contract catering sector Must drive and have own vehicle. Excellent creative culinary skills a must Leadership and team management abilities Excellent communication and interpersonal relations skills Proficiency in food cost management Knowledge of food safety and health and safety regulations Ability to adapt and work in a fast-paced environment Works according to the BaxterStorey core values Additional Information For almost 20 years, for every client, in every location (whether that’s an office, stadium, cathedral or university), we have created beautiful spaces, exciting menus and friendly teams, so that each and every customer can have the hospitality experience they deserve. We need the brightest and the best to join us to make this all possible. We will support you to create your hospitality legacy and build a career that you are proud of. Our drive and belief in our people, means that we always strive to supercharge our team’s careers. ‘Better’ is a daily habit that sits deep within our DNA, meaning learning will be front and centre of your experience working with us. Join us, and be part of the food revolution! BaxterStorey Values: ALWAYS VISIONARY We strive for better, we never settle, never compromise, never follow. We lead the way, blazing our own trail. WHOLEHEARTEDLY POSITIVE We are up-beat, motivating and inspiring. Our love for what we do radiates through our food, and is amplified by our people. CREATIVELY COLLABORATIVE We embrace our differences to push creativity and we work together to be better. FOREVER CONSCIOUS We work together as a team to lead by example, protecting the planet and supporting local communities. Interested? Even if you don’t meet all requirements, we’d like to hear from you. If you are motivated and hungry to learn, we can work together to develop your potential. We are proud to be an inclusive employer and welcome applications from candidates of all backgrounds. We celebrate individuality and are committed to creating an inclusive environment for all employees. We encourage applications from people of all ages, abilities, gender identities, sexual orientations, races, religions, and socio-economic backgrounds. BaxterStorey is committed to encouraging equity, diversity, and inclusion (ED&I) among our workforce and aim for our workforce to be truly representative of all sections of society, and for each employee to feel respected and able to give their best. To support our commitment to this we have set ourselves an ambition to ‘set the standard and to be recognised for having the most inclusive culture in hospitality’. Join us and bring your unique perspective to our team. Employment Type: Permanent Hours Per Week: 37.5 Salary: Up to £34,000 Compensation: GBP 34000 - GBP 34000 - yearly

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Responsibilities
The Relief Chef Manager is responsible for covering annual leave across multiple sites, overseeing menu planning, and ensuring high-quality food execution. They manage kitchen staff, control inventory costs, and maintain strict health and safety compliance.
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)
Indian Chef Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Indian Cuisine, Kitchen Management, Food Safety, Staff Supervision, Menu Development, Budget Management, Inventory Control, Culinary Arts, Sanitation Standards, Customer Service, Team Leadership, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts with 2 years of experience. Must possess strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Kimpton Hotels & Restaurants
Pacific Grove, California, United States - Full Time
Skills Needed
Kitchen Management, Menu Design, Staff Training, Food Production, Inventory Management, Labor Cost Control, Food Safety, Team Leadership, Procurement, Performance Appraisal, Expediting, Microsoft Office Suite
Specialization
Requires a minimum of 2 years of Sous Chef experience in a high-volume, full-service restaurant. A degree in Culinary Arts or Hospitality Management and relevant food handler certifications are preferred.
Experience Required
Minimum 2 year(s)
Chef de brigade H/F at Radisson Hotel Group
Tremblay-en-France, Ile-of-France, France - Full Time
Skills Needed
Customer Service, Team Supervision, Problem Solving, Communication Skills, English Fluency, Attention To Detail, Empathy, Front Office Management
Specialization
Requires a positive 'Yes I Can!' attitude, fluency in English, and strong communication skills. Previous experience in a similar supervisory role is considered an asset.
Experience Required
Minimum 2 year(s)
Sous Chef - Chinese at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Johor, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Customer Service, Inventory Management, Food Presentation, Team Leadership, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Surabaya, East Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, Performance Appraisal, Labor Management System, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and the ability to maintain strict food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
Executive sous chef at IHG Career
, , Saudi Arabia - Full Time
Skills Needed
Kitchen Operations, Food Preparation, Quality Control, Menu Execution, Inventory Management, Cost Control, Staff Supervision, Food Safety, Hygiene Standards, Team Leadership, Haccp, Recipe Development
Specialization
Seeking an experienced culinary leader with strong skills in kitchen management and team development. Must be committed to maintaining high hygiene standards and delivering exceptional dining experiences.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Accor
Riyadh, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Leadership, Strategic Management, Operational Expertise, Financial Management, Budget Control, Communication, Business Partnering, Luxury Hospitality
Specialization
Requires a minimum of 8 years in hospitality with at least 3 years at a Director level in Culinary. A relevant degree and pre-opening experience in luxury hotels are strongly preferred.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at Landry's, LLC.
New York, New York, United States - Full Time
Skills Needed
Kitchen Leadership, Fine Dining, Menu Development, Cost Management, Food Safety, Haccp Standards, Staff Mentoring, Inventory Management, Quality Control, Time Management, Organizational Skills, Communication, Seasonal Cooking, Ingredient Driven Cooking, Sanitation Standards, Workflow Management
Specialization
Candidates need 3–4 years of progressive kitchen leadership experience in fine dining or high-end culinary environments. Strong skills in food safety, HACCP standards, and the ability to lead large teams in high-pressure settings are required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at The Club at Rolling Hills
Golden, Colorado, United States - Full Time
Skills Needed
Staff Management, Menu Development, Food Cost Control, Labor Cost Management, Culinary Techniques, Food Safety, Sanitation Standards, Inventory Management, Leadership, Team Building, Performance Evaluation, Problem Solving, Kitchen Operations, Recipe Development, Guest Relations, Financial Planning
Specialization
Candidates must have at least 3 years of experience as a sous chef or kitchen manager and a high school diploma. Formal culinary training and the ability to handle physical demands, such as lifting 40 lbs, are required.
Experience Required
Minimum 2 year(s)
CHEF D'EQUIPE (H/F) at Job&Talent France
Lieusaint, Ile-de-France, France - Full Time
Skills Needed
Team Coordination, Operational Supervision, Haccp Compliance, Quality Control, Staff Training, Performance Reporting, Conflict Resolution, Logistics Management, Operational Management, Priority Management
Specialization
Confirmed experience in team leadership within a logistics environment is required. Candidates should possess strong operational management skills and autonomy, with CACES certification being a plus.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Lanier Islands
Buford, Georgia, United States - Full Time
Skills Needed
Culinary Management, Food Production, Menu Planning, Labor Cost Control, Food Cost Management, Staff Supervision, Sanitation Standards, Kitchen Safety, Inventory Rotation, Performance Review, Time Management, Critical Thinking, Detail Oriented, Communication Skills, Training And Development, Bilingual Skills
Specialization
Candidates must have a culinary degree, five years of hotel experience, and at least two years of supervisory experience in a culinary environment. A current Food-Safe or food handler sanitation certificate is required.
Experience Required
Minimum 5 year(s)
Executive Sous-Chef at Accor
Algiers, Algiers, Algeria - Full Time
Skills Needed
Culinary Techniques, Haccp, Food Cost Management, Team Leadership, Menu Creation, Inventory Management, Banquet Management, Staff Training, Quality Control, Operational Management, Budgeting, Food Safety, International Cuisine, Resource Planning, Customer Satisfaction, Stress Management
Specialization
Requires a degree in Culinary Arts or Hospitality and 7 to 10 years of experience, including a senior role in a 5-star luxury hotel. Must possess strong leadership skills, mastery of international culinary techniques, and deep knowledge of HACCP and food cost management.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuala Lumpur, Kuala Lumpur, 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/Hospitality 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 Duncaster Inc
Bloomfield, Connecticut, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Menu Planning, Recipe Development, Food Production, Sanitation Compliance, Inventory Management, Budgeting, Culinary Coaching, Food Safety, Hiring And Training, Performance Appraisal
Specialization
Requires a degree from a post-secondary culinary arts program and at least 8 years of combined experience as a Sous Chef and in high-volume food service. Candidates should be proficient in English and preferably hold a SERV Safe certification.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bucharest, , Romania - 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 expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Auberge Collection
Santa Fe, New Mexico, United States - Full Time
Skills Needed
Kitchen Operations, Culinary Leadership, Food Safety, Menu Execution, Staff Training, Inventory Management, Portion Control, Banquet Operations, Quality Control, Fifo Practices, Team Supervision, Guest Relations
Specialization
Previous culinary experience in a hotel, resort, or high-volume restaurant is preferred, along with supervisory experience. Candidates should possess strong knowledge of food preparation techniques and the flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 5 year(s)
Butikschef Halmstad at Eyes + More Sweden
Stockholm, Stockholm, Sweden - Full Time
Skills Needed
Retail Leadership, Sales Management, Staff Development, Kpi Tracking, Store Operations, Recruitment, Scheduling, Financial Analysis, Customer Experience, Delegation, Prioritization, Swedish Language Proficiency
Specialization
Candidates must have extensive leadership experience in retail, a store manager's education, and strong knowledge of retail economics. Proficiency in Swedish and a solution-oriented approach to customer service and sales are required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Lanier Islands
Buford, Georgia, United States - Full Time
Skills Needed
Culinary Management, Food Production, Menu Planning, Labor Cost Control, Food Cost Management, Staff Training, Sanitation Compliance, Kitchen Safety, Team Leadership, Inventory Management, Performance Review, Time Management, Critical Thinking, Detail Oriented, Communication Skills, Bilingual Skills
Specialization
Requires a culinary degree, five years of hotel experience, and two years of supervisory experience as a sous chef. Must hold a current Food-Safe or food handler sanitation certificate and possess a valid driver's license.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nacascolo, , Costa Rica - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budget Management, Inventory Control, 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 demonstrate strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)