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Chef De Partie Jobs overseas

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Sushi Sous Chef at Papi Steak
Miami, Florida, United States - Full Time
Skills Needed
Fish Filleting, Sushi Preparation, Food Safety, Inventory Management, Customer Service, Time Management, Knife Skills, Allergy Awareness
Specialization
Candidates should have proven experience in upscale sushi restaurants and a valid food handler's license. An Associate Degree in Culinary Arts or ACF certification is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef (CPU) at Compass Group
San Jose, California, United States - Full Time
Skills Needed
Culinary Leadership, Food Safety Management, Kitchen Supervision, Budget Monitoring, Menu Execution, Team Training, Sustainable Sourcing, Allergen Management, Hospitality, Google Suite, Staff Mentoring, Operational Efficiency
Specialization
Candidates should have at least 2 years of kitchen supervisory experience and strong communication skills. A degree from a culinary institution and ServSafe certification are preferred.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Southern Food Service Management Consulting Service Inc
, Virginia, United States - Full Time
Skills Needed
Culinary Leadership, High Volume Food Production, Menu Execution, Food Safety Compliance, Workforce Management, Inventory Control, Cost Management, Haccp Principles, Staff Development, Quality Assurance, Sanitation Management, Production Planning, Microsoft Office Suite, Budget Management, Nutritional Guidelines, Operational Excellence
Specialization
Requires at least five years of high-volume food service experience, including two years in a senior leadership role, and a ServSafe Food Protection Manager Certification. A bachelor's or associate degree in Culinary Arts or Hospitality Management is preferred.
Experience Required
Minimum 5 year(s)
Restaurant Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hobart, Tasmania, Australia - Full Time
Skills Needed
Italian Cuisine, Food Preparation, Cooking Techniques, Haccp Principles, Food Safety, Kitchen Operations, Portion Control, Mise En Place, Stock Rotation, Teamwork, Communication, Time Management
Specialization
Requires previous experience in a professional premium dining or hotel kitchen with a strong passion for Italian cuisine. Must have full working rights in Australia and the flexibility to work a rotating roster including evenings and weekends.
Experience Required
Minimum 2 year(s)
Head Chef F/M/X at Accor
Lisbon, , Portugal - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Safety, Cost Control, Inventory Management, Team Training, Banqueting, à La Carte Management, Staff Management, Quality Control, Event Planning, Kitchen Operations, Portuguese, English
Specialization
The candidate must have a background in culinary or hospitality and proven experience as a Head Chef in a busy hotel environment. Fluency in Portuguese and English is required, along with strong leadership and team management skills.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Stockholm, , Sweden - Full Time
Skills Needed
Culinary Arts, Menu Development, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Team Training, Quality Control, Food Presentation, Inventory Management, Customer Service, Conflict Resolution, Coaching, Performance Management, Communication
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. The role requires strong leadership, culinary expertise, and the ability to manage kitchen budgets and team performance.
Experience Required
Minimum 2 year(s)
Teppanyaki Chef at Accor
El Alamein, Matruh, Egypt - Full Time
Skills Needed
Teppanyaki Cooking, Kitchen Management, Food Safety, Menu Planning, Cost Control, Staff Training, Hygiene Standards, Inventory Management, Guest Relations, International Cuisine, Quality Control, Team Leadership
Specialization
Requires at least a high school diploma and a minimum of 3 years of practical and managerial experience in culinary processes. Candidates must have intermediate English proficiency and a strong command of professional cooking techniques.
Experience Required
Minimum 2 year(s)
Chef de Brigade at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Front Office Management, Team Supervision, Cash Handling, Guest Relations, Complaint Resolution, French Fluency, English Fluency, Hospitality Operations, Customer Experience, Leadership
Specialization
Requires a hospitality training background with at least 4 years of professional experience in reception. Must be fluent in French and English and possess strong leadership skills to motivate the team.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Accor
Nassau, Rhineland-Palatinate, Germany - Full Time
Skills Needed
Culinary Leadership, Food Production Management, Cost Control, Menu Planning, Staff Training, Inventory Management, Food Safety & Sanitation, Luxury Brand Management, Performance Management, Budgeting, Interpersonal Communication, Problem Solving, Microsoft Office, Portion Control, Recruiting, Quality Assurance
Specialization
Requires a proven leader with experience managing luxury brands and strong skills in culinary operations and cost control. Must possess excellent communication skills, proficiency in Microsoft Office, and the physical ability to lift up to 50 lbs.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at Aparium Hotel Group
Quinte West, Ontario, Canada - Full Time
Skills Needed
Menu Planning, Culinary Operations, Team Leadership, Mentoring, Food Cost Control, Operational Metrics, P&L Management, Staff Recruitment, Staff Training, Inventory Management, Pasta Preparation, Fine Dining, Communication, Critical Thinking, Microsoft Excel, Microsoft Word
Specialization
Candidates must have at least five years of experience in culinary leadership roles, preferably within hotels or fine dining environments. Proficiency in operational metrics, strong culinary technique, and the ability to mentor staff are essential requirements for this position.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hyderabad, Andhra Pradesh, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Budget Management, Inventory Purchasing, Plating And Presentation, Employee Training, Customer Service, Sanitation Standards, Operational Leadership
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. Candidates must demonstrate leadership skills and a commitment to food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Menu Curation, Cost Control, Labour Management, Haccp Compliance, Food Safety, Staff Training And Mentoring, Stakeholder Collaboration, Sustainability Mindset, Quality Control, Commercial Management
Specialization
Seeking an experienced culinary leader capable of executing a high-standard vision and managing multi-venue operations. Must possess strong leadership skills, commercial acumen, and a commitment to HACCP and food safety compliance.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, East Nusa Tenggara, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Control, Quality Control, Customer Service, Team Leadership, Sanitation Standards, 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 demonstrate strong leadership skills and a deep understanding of food and beverage operational standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, East Nusa Tenggara, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Control, Plating And Presentation, Team Leadership, Customer Service, Sanitation Standards, Resource Planning
Specialization
Requires 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. Candidates must demonstrate strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Al Rayyan, Al Rayyan, Qatar - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Staff Supervision, Budget Management, Inventory Control, Sanitation Standards, Customer Service, Recipe Creation, Team Leadership, Food Presentation, Waste Management, Performance Appraisal, Staff Training, Operational Planning
Specialization
Requires 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. Candidates must demonstrate strong leadership skills and expertise in high-quality food production and presentation.
Experience Required
Minimum 2 year(s)
Hotel Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Exeter, England, United Kingdom - Full Time
Skills Needed
Casual Dining, Banqueting, Menu Creation, Food Cost Management, Staff Leadership, Kitchen Supervision, Food Safety And Sanitation, Resource Management, Guest Satisfaction, Food Waste Reduction
Specialization
Candidates must have all-round expertise in casual dining and banqueting experience for groups of 10 to 100. A passion for fresh local ingredients and the ability to develop staff and create menus for various event styles are required.
Experience Required
Minimum 5 year(s)
Filia Head Chef at Accor
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Culinary Leadership, Menu Development, Italian Cuisine, Handmade Pasta, Wood Fired Cooking, Kitchen Operations, Food Safety, Haccp, Cost Control, Budgeting, Team Management, Fine Dining Execution, Inventory Management, Staff Training, Procurement, Gastronomy
Specialization
Candidates must have proven experience as a Head Chef or Executive Sous Chef in a luxury or fine-dining environment with strong expertise in Italian cuisine. A culinary degree or equivalent professional training is required, along with demonstrated leadership skills and knowledge of HACCP standards.
Experience Required
Minimum 5 year(s)
Filia Head Chef at Accor
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Culinary Leadership, Italian Cuisine, Menu Development, Handmade Pasta, Wood Fired Cooking, Kitchen Operations, Food Safety, Haccp, Cost Control, Budgeting, Team Management, Fine Dining, Inventory Management, Staff Training, Gastronomy, Procurement
Specialization
Candidates must have proven experience as a Head Chef or Executive Sous Chef in luxury or fine-dining environments with strong expertise in Italian cuisine. A culinary degree or equivalent professional training is required, along with demonstrated leadership skills and knowledge of HACCP standards.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Johor, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Purchasing, Quality Control, Customer Service, Team Leadership, Sanitation Standards, Plating And Presentation
Specialization
Requires 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. Candidates must demonstrate strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
EN - Sushi Chef at Hana Group
Lincoln, England, United Kingdom - Full Time
Skills Needed
Sushi Preparation, Food Safety, Health & Safety Regulations, Allergen Regulations, Ingredient Preparation, Multitasking, Kitchen Organization, Customer Experience, Teamwork, Time Management
Specialization
Candidates must have strong knowledge of Food Safety and Health & Safety regulations. A positive, flexible attitude and a commitment to producing sustainable, high-quality food are required.
Sushi Sous Chef at Papi Steak
Miami, Florida, United States -
Full Time

Start Date

Immediate

Expiry Date

01 Sep, 26

Salary

0.0

Posted On

03 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Fish Filleting, Sushi Preparation, Food Safety, Inventory Management, Customer Service, Time Management, Knife Skills, Allergy Awareness

Industry

Hospitality

Description
Description Groot Hospitality employs team members who demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization that provides the opportunity to excel in a fast-paced multicultural environment. We are always looking for passionate people who embrace our belief in hospitality, company growth, and customer experience. Our commitment to diversity, teamwork, and integrity indicates the service we provide to our guests. We offer career opportunities with work/life balances, as well as a rewarding career experience. We are looking to hire a highly skilled Sushi Sous Chef to prepare sushi dishes in accordance with food health and safety regulations and restaurant standards. The Sushi Sous Chef’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish, and placing orders for supplies as needed. You should also be able to customize customers’ orders according to preferences and food allergy considerations. Due to the nature of our business, this position is required to work weekends and holidays. The day-to-day responsibilities include but are not limited to: General Duties and Responsibilities: Expertly cutting, slicing, and filleting different types of fish. Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Executive Chef when quality is sub-standard. Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety. Maintaining a clean work environment to prevent food contamination. Regularly taking inventory of food supplies and other products. Reporting any problems with kitchen equipment to the manager on duty. Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use. Communicating with waitstaff to ensure that special requests and food allergy considerations are met. Requirements Skills and Qualifications: Associates Degree in Culinary Arts or American Culinary Federation (ACF) certification is preferred. Proven experience working in upscale sushi restaurants. Valid food handler's license. Sound knowledge of food safety regulations. The ability to work under pressure. The ability to stand for long periods of time. Excellent time-management skills. Exceptional customer service skills.
Responsibilities
The Sushi Sous Chef is responsible for expertly preparing traditional Japanese sushi dishes, including filleting fish and managing rice preparation. They must also maintain a clean work environment, manage inventory, and ensure all food safety regulations are strictly followed.
Sushi Sous Chef at Papi Steak
Miami, Florida, United States - Full Time
Skills Needed
Fish Filleting, Sushi Preparation, Food Safety, Inventory Management, Customer Service, Time Management, Knife Skills, Allergy Awareness
Specialization
Candidates should have proven experience in upscale sushi restaurants and a valid food handler's license. An Associate Degree in Culinary Arts or ACF certification is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef (CPU) at Compass Group
San Jose, California, United States - Full Time
Skills Needed
Culinary Leadership, Food Safety Management, Kitchen Supervision, Budget Monitoring, Menu Execution, Team Training, Sustainable Sourcing, Allergen Management, Hospitality, Google Suite, Staff Mentoring, Operational Efficiency
Specialization
Candidates should have at least 2 years of kitchen supervisory experience and strong communication skills. A degree from a culinary institution and ServSafe certification are preferred.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Southern Food Service Management Consulting Service Inc
, Virginia, United States - Full Time
Skills Needed
Culinary Leadership, High Volume Food Production, Menu Execution, Food Safety Compliance, Workforce Management, Inventory Control, Cost Management, Haccp Principles, Staff Development, Quality Assurance, Sanitation Management, Production Planning, Microsoft Office Suite, Budget Management, Nutritional Guidelines, Operational Excellence
Specialization
Requires at least five years of high-volume food service experience, including two years in a senior leadership role, and a ServSafe Food Protection Manager Certification. A bachelor's or associate degree in Culinary Arts or Hospitality Management is preferred.
Experience Required
Minimum 5 year(s)
Restaurant Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hobart, Tasmania, Australia - Full Time
Skills Needed
Italian Cuisine, Food Preparation, Cooking Techniques, Haccp Principles, Food Safety, Kitchen Operations, Portion Control, Mise En Place, Stock Rotation, Teamwork, Communication, Time Management
Specialization
Requires previous experience in a professional premium dining or hotel kitchen with a strong passion for Italian cuisine. Must have full working rights in Australia and the flexibility to work a rotating roster including evenings and weekends.
Experience Required
Minimum 2 year(s)
Head Chef F/M/X at Accor
Lisbon, , Portugal - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Safety, Cost Control, Inventory Management, Team Training, Banqueting, à La Carte Management, Staff Management, Quality Control, Event Planning, Kitchen Operations, Portuguese, English
Specialization
The candidate must have a background in culinary or hospitality and proven experience as a Head Chef in a busy hotel environment. Fluency in Portuguese and English is required, along with strong leadership and team management skills.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Stockholm, , Sweden - Full Time
Skills Needed
Culinary Arts, Menu Development, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Team Training, Quality Control, Food Presentation, Inventory Management, Customer Service, Conflict Resolution, Coaching, Performance Management, Communication
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. The role requires strong leadership, culinary expertise, and the ability to manage kitchen budgets and team performance.
Experience Required
Minimum 2 year(s)
Teppanyaki Chef at Accor
El Alamein, Matruh, Egypt - Full Time
Skills Needed
Teppanyaki Cooking, Kitchen Management, Food Safety, Menu Planning, Cost Control, Staff Training, Hygiene Standards, Inventory Management, Guest Relations, International Cuisine, Quality Control, Team Leadership
Specialization
Requires at least a high school diploma and a minimum of 3 years of practical and managerial experience in culinary processes. Candidates must have intermediate English proficiency and a strong command of professional cooking techniques.
Experience Required
Minimum 2 year(s)
Chef de Brigade at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Front Office Management, Team Supervision, Cash Handling, Guest Relations, Complaint Resolution, French Fluency, English Fluency, Hospitality Operations, Customer Experience, Leadership
Specialization
Requires a hospitality training background with at least 4 years of professional experience in reception. Must be fluent in French and English and possess strong leadership skills to motivate the team.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Accor
Nassau, Rhineland-Palatinate, Germany - Full Time
Skills Needed
Culinary Leadership, Food Production Management, Cost Control, Menu Planning, Staff Training, Inventory Management, Food Safety & Sanitation, Luxury Brand Management, Performance Management, Budgeting, Interpersonal Communication, Problem Solving, Microsoft Office, Portion Control, Recruiting, Quality Assurance
Specialization
Requires a proven leader with experience managing luxury brands and strong skills in culinary operations and cost control. Must possess excellent communication skills, proficiency in Microsoft Office, and the physical ability to lift up to 50 lbs.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at Aparium Hotel Group
Quinte West, Ontario, Canada - Full Time
Skills Needed
Menu Planning, Culinary Operations, Team Leadership, Mentoring, Food Cost Control, Operational Metrics, P&L Management, Staff Recruitment, Staff Training, Inventory Management, Pasta Preparation, Fine Dining, Communication, Critical Thinking, Microsoft Excel, Microsoft Word
Specialization
Candidates must have at least five years of experience in culinary leadership roles, preferably within hotels or fine dining environments. Proficiency in operational metrics, strong culinary technique, and the ability to mentor staff are essential requirements for this position.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hyderabad, Andhra Pradesh, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Budget Management, Inventory Purchasing, Plating And Presentation, Employee Training, Customer Service, Sanitation Standards, Operational Leadership
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. Candidates must demonstrate leadership skills and a commitment to food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Menu Curation, Cost Control, Labour Management, Haccp Compliance, Food Safety, Staff Training And Mentoring, Stakeholder Collaboration, Sustainability Mindset, Quality Control, Commercial Management
Specialization
Seeking an experienced culinary leader capable of executing a high-standard vision and managing multi-venue operations. Must possess strong leadership skills, commercial acumen, and a commitment to HACCP and food safety compliance.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, East Nusa Tenggara, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Control, Quality Control, Customer Service, Team Leadership, Sanitation Standards, 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 demonstrate strong leadership skills and a deep understanding of food and beverage operational standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, East Nusa Tenggara, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Control, Plating And Presentation, Team Leadership, Customer Service, Sanitation Standards, Resource Planning
Specialization
Requires 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. Candidates must demonstrate strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Al Rayyan, Al Rayyan, Qatar - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Staff Supervision, Budget Management, Inventory Control, Sanitation Standards, Customer Service, Recipe Creation, Team Leadership, Food Presentation, Waste Management, Performance Appraisal, Staff Training, Operational Planning
Specialization
Requires 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. Candidates must demonstrate strong leadership skills and expertise in high-quality food production and presentation.
Experience Required
Minimum 2 year(s)
Hotel Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Exeter, England, United Kingdom - Full Time
Skills Needed
Casual Dining, Banqueting, Menu Creation, Food Cost Management, Staff Leadership, Kitchen Supervision, Food Safety And Sanitation, Resource Management, Guest Satisfaction, Food Waste Reduction
Specialization
Candidates must have all-round expertise in casual dining and banqueting experience for groups of 10 to 100. A passion for fresh local ingredients and the ability to develop staff and create menus for various event styles are required.
Experience Required
Minimum 5 year(s)
Filia Head Chef at Accor
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Culinary Leadership, Menu Development, Italian Cuisine, Handmade Pasta, Wood Fired Cooking, Kitchen Operations, Food Safety, Haccp, Cost Control, Budgeting, Team Management, Fine Dining Execution, Inventory Management, Staff Training, Procurement, Gastronomy
Specialization
Candidates must have proven experience as a Head Chef or Executive Sous Chef in a luxury or fine-dining environment with strong expertise in Italian cuisine. A culinary degree or equivalent professional training is required, along with demonstrated leadership skills and knowledge of HACCP standards.
Experience Required
Minimum 5 year(s)
Filia Head Chef at Accor
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Culinary Leadership, Italian Cuisine, Menu Development, Handmade Pasta, Wood Fired Cooking, Kitchen Operations, Food Safety, Haccp, Cost Control, Budgeting, Team Management, Fine Dining, Inventory Management, Staff Training, Gastronomy, Procurement
Specialization
Candidates must have proven experience as a Head Chef or Executive Sous Chef in luxury or fine-dining environments with strong expertise in Italian cuisine. A culinary degree or equivalent professional training is required, along with demonstrated leadership skills and knowledge of HACCP standards.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Johor, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Purchasing, Quality Control, Customer Service, Team Leadership, Sanitation Standards, Plating And Presentation
Specialization
Requires 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. Candidates must demonstrate strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
EN - Sushi Chef at Hana Group
Lincoln, England, United Kingdom - Full Time
Skills Needed
Sushi Preparation, Food Safety, Health & Safety Regulations, Allergen Regulations, Ingredient Preparation, Multitasking, Kitchen Organization, Customer Experience, Teamwork, Time Management
Specialization
Candidates must have strong knowledge of Food Safety and Health & Safety regulations. A positive, flexible attitude and a commitment to producing sustainable, high-quality food are required.