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Chef De Partie Jobs overseas

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Chef de Cuisine at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, tamil nadu, India - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Menu Coordination, Purchasing Management, Staffing Management, Food Preparation, Budget Management, Sanitation Standards, Team Development, Training, Quality Control, Inventory Management, Guest Satisfaction, Employee Relations, Financial Acumen, Problem Solving
Specialization
Candidates need either a high school diploma or GED with 4 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Key duties involve supervising kitchen operations, maintaining quality standards, leading the kitchen team, and managing day-to-day operations to meet financial goals.
Experience Required
Minimum 2 year(s)
Production Chef at Charleston Regional Aviation Authority
North Charleston, South Carolina, United States - Full Time
Skills Needed
Food Preparation, Quality Control, Staff Supervision, Menu Development, Resource Management, Training, Compliance, Documentation, Scheduling, Communication, Problem Solving, Time Management, Kitchen Equipment Operation, Health And Safety Regulations, Performance Appraisal, Team Leadership
Specialization
Candidates must have an associate degree and five years of experience in a related field. A valid South Carolina driver's license is also required.
Experience Required
Minimum 5 year(s)
Chef-gérant H/F at Api Restauration
Seclin, Hauts-de-France, France - Full Time
Skills Needed
Collective Catering, Team Management, Budget Management, Haccp Standards, Culinary Techniques, Modified Texture Meals, Dissociated Diets, Inventory Management, Organization, Customer Service
Specialization
Requires a degree in hotel and restaurant management (CAP, BEP, Bac Pro, or BTS) and significant experience in collective catering. Must demonstrate mastery of HACCP standards and strong leadership skills.
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, Customer Service, Sanitation Standards, Recipe Creation, Team Leadership, Resource Planning, Food Presentation, Waste Management, Performance Appraisal, Staff Training
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)
Chef-Pittsburgh at Ballpoint
, , - Full Time
Skills Needed
Culinary Skills, Kitchen Management, Food Safety, Menu Development, Inventory Management, Leadership, Staff Training, Cost Control, Communication, Problem Solving, Creativity, Adaptability
Specialization
Candidates must have proven professional experience in a commercial kitchen and knowledge of food safety certifications like ServSafe. A high school diploma is required, though a culinary degree or professional certification is preferred.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at BaxterStorey Ireland Ltd
Paris, Ile-de-France, France - Full Time
Skills Needed
Menu Creation, Kitchen Management, Budget Control, Inventory Management, Staff Training, Mentoring, Food Safety, Strategic Planning, Team Leadership, Communication, Problem Solving, Delegation, Performance Management, Culinary Arts, Quality Control, Kpi Tracking
Specialization
Candidates must have proven experience as a Chef de Cuisine or in a similar role with a strong background in team management and financial oversight. Excellent communication, organizational skills, and a passion for culinary innovation are essential for this position.
Experience Required
Minimum 5 year(s)
1535 Pizza Chef at DOMINOS PIZZA FRANCHISE
Blue Springs, Missouri, United States - Full Time
Skills Needed
Pizza Preparation, Dough Shaping, Oven Operation, Food Safety, Ingredient Organization, Recipe Adherence, Kitchen Equipment Maintenance, Time Management
Specialization
Candidates should be passionate about culinary arts and capable of working in a fast-paced, high-pressure environment. Proficiency in using pizza-specific tools and a commitment to quality and consistency are required.
Teppanyaki Chef at Accor
Doha, , Qatar - Full Time
Skills Needed
Japanese Cooking Techniques, Knife Skills, Teppan Grill Artistry, Fine Dining Presentation, Interactive Cooking, Guest Engagement, Storytelling, Customer Service, Culinary Mastery, Performance Cooking
Specialization
Candidates must hold a bachelor's or culinary degree and have at least one year of experience as a Chef de Partie in hotels or restaurants. High energy, strong communication skills, and a customer-focused attitude are required.
Experience Required
Minimum 2 year(s)
CHEF - 48TH AVE at Denver Rescue Mission
Denver, Colorado, United States - Full Time
Skills Needed
Commercial Cooking, Kitchen Operations, Food Safety, Menu Planning, Volunteer Management, Inventory Management, Food Handling, Buffet Service, Staff Training, Sanitation Codes, Hospitality, Team Leadership
Specialization
Candidates must have previous commercial kitchen experience, a ServSafe certification (or ability to obtain one), and the ability to lift 50 pounds. The role requires a commitment to the organization's Christian faith and Statement of Faith.
Experience Required
Minimum 2 year(s)
Sous Chef (TRO) at Civitas Senior Living
Austin, Texas, United States - Full Time
Skills Needed
Culinary Artistry, Kitchen Leadership, Ingredient Storage, Inventory Management, Sanitization, Customer Service, Meal Preparation, Hospitality Management
Specialization
Candidates should have previous experience as a Sous Chef or Lead Cook in a restaurant or hospitality setting. A positive mindset and the physical stamina to stand for long periods are required.
Experience Required
Minimum 2 year(s)
Restaurant Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Cleveland, Ohio, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Purchasing, Plating And Presentation, Customer Service, Quality Control, Team Leadership, Sanitation Standards
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 the ability to maintain strict sanitation and food standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Makkah Al Mukarramah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Control, Quality Assurance, 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)
Chef de Cuisine at pixolith Karriere-Seite
Savannah, Georgia, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Inventory Management, Food Cost Control, Labor Management, Food Safety, Sanitation Standards, Menu Development, Staff Training, Performance Management, Luxury Hospitality, Recipe Development, Quality Control, Purchasing, Team Coaching, Operational Excellence
Specialization
Requires 3-5 years of progressive culinary leadership experience in luxury hotels, resorts, or high-volume restaurants. Must possess strong knowledge of kitchen operations, food safety regulations, and the ability to lead high-performing teams.
Experience Required
Minimum 2 year(s)
Chef-gérant H/F at Api Restauration
Belfort, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Collective Catering, Team Management, Budget Management, Haccp Standards, Culinary Techniques, Inventory Management, Organization, Customer Service, Menu Planning, Seasonal Cooking
Specialization
Requires a degree in hotel and restaurant management and significant experience in collective catering. Must demonstrate mastery of HACCP standards and strong leadership skills.
Experience Required
Minimum 5 year(s)
Chef De Cuisine at Accor
Makati, Metro Manila, Philippines - Full Time
Skills Needed
Kitchen Operations, Staff Management, Inventory Control, Menu Development, Food Costing, Food Safety, Hygiene Compliance, French Cuisine, European Cuisine, Fine Dining Management, Team Coaching, Professional Development, Guest Interaction, Operational Discipline, Cost Management, Culinary Training
Specialization
Requires 12-15 years of professional culinary experience in luxury hotels or fine dining, including at least 3 years as a Sous Chef or Chef de Cuisine. Must have a strong foundation in French or European cuisine and experience in Michelin-starred or internationally recognized establishments.
Experience Required
Minimum 10 year(s)
Chef de Cuisine at Accor
Clark Freeport Zone, Pampanga, Philippines - Full Time
Skills Needed
Kitchen Supervision, Food Preparation, Culinary Service, Operational Support, Guest Satisfaction, Asset Protection, Leadership, English Proficiency
Specialization
Requires a high school education and at least 3 years of relevant experience in a similar capacity. Proficiency in English is required, and culinary school certification is an advantage.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Accor
Phnom Penh, Phnom Penh, Cambodia - Full Time
Skills Needed
Kitchen Management, French Cuisine, Southeast Asian Cuisine, Menu Development, Team Leadership, Inventory Management, Food Cost Control, Haccp Compliance, Guest Engagement, Staff Training, Operational Efficiency, Communication Skills
Specialization
Requires at least 3 years of experience as a Chef de Cuisine or Senior Sous Chef in upscale dining with essential expertise in French cuisine. A culinary diploma and proficiency in English are preferred, along with strong leadership and organizational skills.
Experience Required
Minimum 2 year(s)
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)
EN - Sushi Chef at Hana Group
Hedge End, England, United Kingdom - Full Time
Skills Needed
Sushi Preparation, Food Safety, Health And Safety Regulations, Ingredient Preparation, Allergen Compliance, Multitasking, Workspace Cleaning, Organization, Customer Service, Teamwork
Specialization
Candidates must be energetic early risers with a strong understanding of food safety regulations and reliable transportation for 6am shifts. Ability to multitask in a fast-paced environment and follow brand standards is essential.
Chef de Cuisine at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, tamil nadu, India -
Full Time

Start Date

Immediate

Expiry Date

26 Jun, 26

Salary

0.0

Posted On

28 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Talent, Staff Leadership, Menu Coordination, Purchasing Management, Staffing Management, Food Preparation, Budget Management, Sanitation Standards, Team Development, Training, Quality Control, Inventory Management, Guest Satisfaction, Employee Relations, Financial Acumen, Problem Solving

Industry

Hospitality

Description
JOB SUMMARY   Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.   CANDIDATE PROFILE    Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.   CORE WORK ACTIVITIES   Ensuring Culinary Standards and Responsibilities are Met for Restaurant • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. • Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Maintains food preparation handling and correct storage standards. • Recognizes superior quality products, presentations and flavor. • Plans and manages food quantities and plating requirements for the restaurant. • Communications production needs to key personnel. • Assists in developing daily and seasonal menu items for the restaurant. • Ensures compliance with all applicable laws and regulations regulations. • Follows proper handling and right temperature of all food products. • Estimates daily restaurant production needs. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Checks the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented and creates decorative food displays.   Leading Kitchen Team • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Leads shift teams while personally preparing food items and executing requests based on required specifications. • Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensuring and maintaining the productivity level of employees. • Ensures employees are cross-trained to support successful daily operations. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.   Establishing and Maintaining Restaurant Kitchen Goals • Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. • Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. • Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. • Effectively investigates, reports and follows-up on employee accidents. • Knows and implements company safety standards.   Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Sets a positive example for guest relations. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. • Empowers employees to provide excellent customer service. • Handles guest problems and complaints. • Interacts with guests to obtain feedback on product quality and service levels.   Managing and Conducting Human Resource Activities  • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. • Manages employee progressive discipline procedures. • Participates in the employee performance appraisal process, providing feedback as needed. • Uses all available on the job training tools for employees. • Assists as needed in the interviewing and hiring of employee team members with appropriate skills.   Additional Responsibilities  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings.     At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. At Courtyard, we’re passionate about better serving the needs of travelers everywhere. It’s what inspired us to create the first hotel designed specifically for business travelers, and it’s why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We’re looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve – all while having fun. In joining Courtyard, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global  team, and become the best version of you.
Responsibilities
The Chef de Cuisine is accountable for the quality, consistency, and production of the restaurant kitchen, personally performing tasks while leading staff and managing all food-related functions. This includes coordinating menus, purchasing, staffing, and ensuring sanitation and food standards are achieved while developing and training the team.
Chef de Cuisine at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, tamil nadu, India - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Menu Coordination, Purchasing Management, Staffing Management, Food Preparation, Budget Management, Sanitation Standards, Team Development, Training, Quality Control, Inventory Management, Guest Satisfaction, Employee Relations, Financial Acumen, Problem Solving
Specialization
Candidates need either a high school diploma or GED with 4 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Key duties involve supervising kitchen operations, maintaining quality standards, leading the kitchen team, and managing day-to-day operations to meet financial goals.
Experience Required
Minimum 2 year(s)
Production Chef at Charleston Regional Aviation Authority
North Charleston, South Carolina, United States - Full Time
Skills Needed
Food Preparation, Quality Control, Staff Supervision, Menu Development, Resource Management, Training, Compliance, Documentation, Scheduling, Communication, Problem Solving, Time Management, Kitchen Equipment Operation, Health And Safety Regulations, Performance Appraisal, Team Leadership
Specialization
Candidates must have an associate degree and five years of experience in a related field. A valid South Carolina driver's license is also required.
Experience Required
Minimum 5 year(s)
Chef-gérant H/F at Api Restauration
Seclin, Hauts-de-France, France - Full Time
Skills Needed
Collective Catering, Team Management, Budget Management, Haccp Standards, Culinary Techniques, Modified Texture Meals, Dissociated Diets, Inventory Management, Organization, Customer Service
Specialization
Requires a degree in hotel and restaurant management (CAP, BEP, Bac Pro, or BTS) and significant experience in collective catering. Must demonstrate mastery of HACCP standards and strong leadership skills.
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, Customer Service, Sanitation Standards, Recipe Creation, Team Leadership, Resource Planning, Food Presentation, Waste Management, Performance Appraisal, Staff Training
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)
Chef-Pittsburgh at Ballpoint
, , - Full Time
Skills Needed
Culinary Skills, Kitchen Management, Food Safety, Menu Development, Inventory Management, Leadership, Staff Training, Cost Control, Communication, Problem Solving, Creativity, Adaptability
Specialization
Candidates must have proven professional experience in a commercial kitchen and knowledge of food safety certifications like ServSafe. A high school diploma is required, though a culinary degree or professional certification is preferred.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at BaxterStorey Ireland Ltd
Paris, Ile-de-France, France - Full Time
Skills Needed
Menu Creation, Kitchen Management, Budget Control, Inventory Management, Staff Training, Mentoring, Food Safety, Strategic Planning, Team Leadership, Communication, Problem Solving, Delegation, Performance Management, Culinary Arts, Quality Control, Kpi Tracking
Specialization
Candidates must have proven experience as a Chef de Cuisine or in a similar role with a strong background in team management and financial oversight. Excellent communication, organizational skills, and a passion for culinary innovation are essential for this position.
Experience Required
Minimum 5 year(s)
1535 Pizza Chef at DOMINOS PIZZA FRANCHISE
Blue Springs, Missouri, United States - Full Time
Skills Needed
Pizza Preparation, Dough Shaping, Oven Operation, Food Safety, Ingredient Organization, Recipe Adherence, Kitchen Equipment Maintenance, Time Management
Specialization
Candidates should be passionate about culinary arts and capable of working in a fast-paced, high-pressure environment. Proficiency in using pizza-specific tools and a commitment to quality and consistency are required.
Teppanyaki Chef at Accor
Doha, , Qatar - Full Time
Skills Needed
Japanese Cooking Techniques, Knife Skills, Teppan Grill Artistry, Fine Dining Presentation, Interactive Cooking, Guest Engagement, Storytelling, Customer Service, Culinary Mastery, Performance Cooking
Specialization
Candidates must hold a bachelor's or culinary degree and have at least one year of experience as a Chef de Partie in hotels or restaurants. High energy, strong communication skills, and a customer-focused attitude are required.
Experience Required
Minimum 2 year(s)
CHEF - 48TH AVE at Denver Rescue Mission
Denver, Colorado, United States - Full Time
Skills Needed
Commercial Cooking, Kitchen Operations, Food Safety, Menu Planning, Volunteer Management, Inventory Management, Food Handling, Buffet Service, Staff Training, Sanitation Codes, Hospitality, Team Leadership
Specialization
Candidates must have previous commercial kitchen experience, a ServSafe certification (or ability to obtain one), and the ability to lift 50 pounds. The role requires a commitment to the organization's Christian faith and Statement of Faith.
Experience Required
Minimum 2 year(s)
Sous Chef (TRO) at Civitas Senior Living
Austin, Texas, United States - Full Time
Skills Needed
Culinary Artistry, Kitchen Leadership, Ingredient Storage, Inventory Management, Sanitization, Customer Service, Meal Preparation, Hospitality Management
Specialization
Candidates should have previous experience as a Sous Chef or Lead Cook in a restaurant or hospitality setting. A positive mindset and the physical stamina to stand for long periods are required.
Experience Required
Minimum 2 year(s)
Restaurant Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Cleveland, Ohio, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Purchasing, Plating And Presentation, Customer Service, Quality Control, Team Leadership, Sanitation Standards
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 the ability to maintain strict sanitation and food standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Makkah Al Mukarramah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Control, Quality Assurance, 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)
Chef de Cuisine at pixolith Karriere-Seite
Savannah, Georgia, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Inventory Management, Food Cost Control, Labor Management, Food Safety, Sanitation Standards, Menu Development, Staff Training, Performance Management, Luxury Hospitality, Recipe Development, Quality Control, Purchasing, Team Coaching, Operational Excellence
Specialization
Requires 3-5 years of progressive culinary leadership experience in luxury hotels, resorts, or high-volume restaurants. Must possess strong knowledge of kitchen operations, food safety regulations, and the ability to lead high-performing teams.
Experience Required
Minimum 2 year(s)
Chef-gérant H/F at Api Restauration
Belfort, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Collective Catering, Team Management, Budget Management, Haccp Standards, Culinary Techniques, Inventory Management, Organization, Customer Service, Menu Planning, Seasonal Cooking
Specialization
Requires a degree in hotel and restaurant management and significant experience in collective catering. Must demonstrate mastery of HACCP standards and strong leadership skills.
Experience Required
Minimum 5 year(s)
Chef De Cuisine at Accor
Makati, Metro Manila, Philippines - Full Time
Skills Needed
Kitchen Operations, Staff Management, Inventory Control, Menu Development, Food Costing, Food Safety, Hygiene Compliance, French Cuisine, European Cuisine, Fine Dining Management, Team Coaching, Professional Development, Guest Interaction, Operational Discipline, Cost Management, Culinary Training
Specialization
Requires 12-15 years of professional culinary experience in luxury hotels or fine dining, including at least 3 years as a Sous Chef or Chef de Cuisine. Must have a strong foundation in French or European cuisine and experience in Michelin-starred or internationally recognized establishments.
Experience Required
Minimum 10 year(s)
Chef de Cuisine at Accor
Clark Freeport Zone, Pampanga, Philippines - Full Time
Skills Needed
Kitchen Supervision, Food Preparation, Culinary Service, Operational Support, Guest Satisfaction, Asset Protection, Leadership, English Proficiency
Specialization
Requires a high school education and at least 3 years of relevant experience in a similar capacity. Proficiency in English is required, and culinary school certification is an advantage.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Accor
Phnom Penh, Phnom Penh, Cambodia - Full Time
Skills Needed
Kitchen Management, French Cuisine, Southeast Asian Cuisine, Menu Development, Team Leadership, Inventory Management, Food Cost Control, Haccp Compliance, Guest Engagement, Staff Training, Operational Efficiency, Communication Skills
Specialization
Requires at least 3 years of experience as a Chef de Cuisine or Senior Sous Chef in upscale dining with essential expertise in French cuisine. A culinary diploma and proficiency in English are preferred, along with strong leadership and organizational skills.
Experience Required
Minimum 2 year(s)
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)
EN - Sushi Chef at Hana Group
Hedge End, England, United Kingdom - Full Time
Skills Needed
Sushi Preparation, Food Safety, Health And Safety Regulations, Ingredient Preparation, Allergen Compliance, Multitasking, Workspace Cleaning, Organization, Customer Service, Teamwork
Specialization
Candidates must be energetic early risers with a strong understanding of food safety regulations and reliable transportation for 6am shifts. Ability to multitask in a fast-paced environment and follow brand standards is essential.