Y-Axis Jobs Logo
Send us feedback
telephone  +91 7670 800 001
Log in Sign up Try Premium

Chef De Partie Jobs overseas

About 7836 results in (3) seconds Clear Filters

Jobs Search

About 7836 results in (3) seconds
Chef de Cuisine at Three Oaks Senior Dining LLC
St. Louis, Missouri, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety & Sanitation, Staff Supervision, Advanced Knife Skills, Plating & Presentation, Inventory Management, Production Planning, Microsoft Office, Google Docs, Mealsuite, Special Diet Preparation, Bakery Production, Performance Review, Catering
Specialization
Requires a high school diploma with 6 years of experience, or a culinary/hospitality degree with at least 4 years of experience. Candidates must possess advanced knife skills, proficiency in production software, and the ability to work flexible shifts including weekends and holidays.
Experience Required
Minimum 5 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)
Sous Chef (H/F) at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Brigade Management, Leadership, Pedagogy, Training, Attention To Detail, Rigor, Proactivity, Italian Cuisine, Japanese Cuisine
Specialization
Seeking a leadership-oriented professional with strong pedagogical skills and a commitment to detail. Candidates must be comfortable working in a high-volume environment (150 covers) and be open to learning new culinary techniques.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Batam, Riau Islands, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety & Sanitation, Budget Management, Inventory Purchasing, Customer Service, Team Training, Quality Control, Plating & Presentation, Human Resources Management
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 leadership skills and a commitment to food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at Accor
Istanbul, Istanbul, Turkey - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Cost Analysis, Leadership, Turkish Cuisine, Haccp, Recipe Development, Inventory Management, Team Building, Food Safety, Communication, Time Management
Specialization
Requires a minimum of 10 years of professional culinary experience, including 5 years in a leadership role within upscale hotels or restaurants. Must possess a culinary degree and be fluent in both Turkish and English.
Experience Required
Minimum 10 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 Cuisine at Accor
Mountainview Ras El Hekma, , Egypt - Full Time
Skills Needed
Kitchen Leadership, Menu Development, Team Management, Inventory Management, Cost Control, Quality Assurance, Health & Safety Compliance, Food Safety Regulations, Cooking Techniques, Business Acumen, Communication, Organizational Skills
Specialization
Requires 5-7 years of senior culinary experience, including at least 3 years in a management role within luxury hospitality. A culinary degree and proficiency in English are preferred.
Experience Required
Minimum 5 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)
Zorba Sous Chef at CityGate Hospitality
Naperville, Illinois, United States - Full Time
Skills Needed
Culinary Leadership, Food Preparation, Inventory Management, Menu Development, Staff Supervision, Food Cost Control, Sanitation Procedures, Customer Service, Communication Skills, Kitchen Operations, Banquet Management, Scheduling
Specialization
Candidates must have a culinary degree or equivalent experience and a ServSafe certification. Prior experience as a Sous Chef and a flexible schedule for nights, weekends, and holidays are required.
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)
EN - Sushi Chef at Hana Group
Oxford, 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 enthusiastic, reliable, and able to commute to Oxford for early morning shifts. A strong understanding of food safety regulations and the ability to work flexibly, including weekends, is required.
Chef De Cuisine at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Abu Dhabi, Abu Dhabi, United Arab Emirates - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Garnishing, Menu Specials Communication, Food Safety, Teamwork, Employee Coaching, Scheduling, Training, Inventory Management, Guest Service, Professional Communication, Maintenance Reporting
Specialization
Candidates should possess at least 3 years of related work experience, with a preferred technical, trade, or vocational school degree, although no specific supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside adherence to all company safety and professional standards.
Experience Required
Minimum 2 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)
EN - Sushi Chef at Hana Group
Bournemouth, England, United Kingdom - Full Time
Skills Needed
Sushi Preparation, Food Safety, Health And Safety, Multitasking, Cleaning, Organization, Raw Fish Handling, Meat Preparation, Food Labeling, Allergen Compliance, Teamwork, Customer Service
Specialization
Candidates must be enthusiastic, reliable, and capable of working in a fast-paced environment with a strong focus on food safety. The role requires the ability to work early morning shifts and maintain high brand standards.
Chef Gérant F/H at GROUPE RESTALLIANCE
Aire-sur-l'Adour, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Team Management, Culinary Techniques, Haccp Standards, Budget Management, Inventory Management, Staff Recruitment, It Proficiency, Health And Safety
Specialization
Candidates must have formal training in catering and successful experience in an equivalent role. Mastery of culinary techniques, HACCP norms, and computer tools is required.
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 Three Oaks Senior Dining LLC
St. Louis, Missouri, United States -
Full Time

Start Date

Immediate

Expiry Date

07 Sep, 26

Salary

78000.0

Posted On

09 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Arts, Kitchen Management, Menu Development, Food Safety & Sanitation, Staff Supervision, Advanced Knife Skills, Plating & Presentation, Inventory Management, Production Planning, Microsoft Office, Google Docs, MealSuite, Special Diet Preparation, Bakery Production, Performance Review, Catering

Industry

Hospitality

Description
Description About Three Oaks Senior Dining, LLC Three Oaks Senior Dining is a forward-thinking boutique dining services company dedicated to elevating the culinary experience in senior living communities. We specialize in creating highly personalized and meaningful dining experiences that reflect the unique identity of each community we serve. Our passion lies in helping our partners grow their brands through exceptional food service, transparent operations, and genuine hospitality. We believe that when our clients thrive, their residents and staff do too. Integrity, purpose, and transparency—in sourcing, preparation, communication, and pricing—are the foundation of everything we do. At Three Oaks, we recognize that food is more than a meal. It’s a way to connect, to nourish the whole person, and to bring joy and authenticity to daily life. About the Role The Chef de Cuisine will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include breakfast, lunch, dinner, and special/catered events. The general responsibilities of the position include, but are not limited to, those listed below (under “Tasks”). These responsibilities may differ depending on business necessities and community requirements. This position reports to an Executive Chef. This is a highly collaborative position that requires the ability to balance multiple tasks at one time, prioritize, work with diverse constituencies, and address competing priorities in a fast-paced environment. TASKS Lead culinarian in the absence of the Executive Chef. Assure proper sanitation practices are followed by cleaning and sanitizing workstations and equipment. Must follow all Three Oaks, client and regulatory and safety rules and procedures and attend trainings (sanitation, allergy trainings, etc.) as needed. Assure smooth kitchen operation by coordinating with related food and beverage departments. Maintain accurate records of all food ingredients used. Support the Executive Chef in creating new menus and see to their proper development and implementation. Supervise other cooks, on a one-to-one basis, instructing and guiding them in their jobs. Direct supervision of day-to-day operation of all kitchen functions in the absence of the Executive Chef. Ensure preparation, plating and presentation standards are maintained. Support the Executive Chef in orienting employees to the department and providing training on job responsibilities. Support with and attend daily shift meetings and weekly in-service meetings. Support in providing all recipes for production sheets. Support with providing kitchen staff with daily production sheets that have recipes attached. Review BEO’s weekly and assign prep and other duties on the production sheets. Prioritize and assign work and conduct performance reviews. Recommend and implement procedural or production changes. Prepare food and serve residents & guests. Always provides the highest quality of service to residents & guests. Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment. Reports all accidents and injuries in a timely manner. Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques. Support with selecting recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets. Support with entering Menu Cycles, Special Menus, Recipes, and Production information into MealSuite or other production programs in use. Support with teaching and training all staff members production system and production program as needed for their respective role. Advanced knife skills required. Uses production software to enter pre-and post-production data. Support with weekly inventory and enter inventory into the production. Perform other duties and responsibilities as assigned by the Executive Chef or GM. Requirements Qualifications and Requirements A high school diploma or equivalent with 6 years related work experience. A 2-year Culinary Degree or 4-year Hospitality degree with Four (4) or more years of related work experience. Must comply with any dress code requirements. Must be able to work lunch and dinner shifts, and occasional weekends and holidays. Must have working knowledge of Microsoft Office and Google Docs. Competencies Presents self in a highly professional manner to others and understands that honesty and ethics are essential. Ability to monitor or assess the performance of yourself, other individuals, or organization to make improvements or take corrective action. Ability to motivate, develop, and direct people as they work and identify best people for the job. Ability to manage one's own time and the time of others. Willingness to be open to learning and growing. Maturity of judgment and behavior. Maintains high standards for work areas and appearance. Maintains a positive attitude. Ability to communicate with clients, co-workers and other departments with professionalism and respect; Holds all staff to the same standards of professionalism. (ie; no cursing in the kitchen) Requires complete knowledge of kitchen equipment. Physical Requirements: Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses. Significant walking or other means of mobility. Ability to work in a standing position for long periods of time. (up to 8 hours) Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds. Dependability: Job requires being reliable, responsible, and dependable, and fulfilling obligations. Stress Tolerance: Job requires accepting criticism and dealing calmly and effectively with high-stress situations. Leadership: Job requires a willingness to lead, take charge, and offer opinions and direction. Self-Control: Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. Attention to Detail: Job requires being careful about detail and thorough in completing work tasks. WORKING CONDITIONS Position is full-time. Full-time benefits include (but are not limited to): health, dental, life, vision, and long-term disability. Generally in an indoor setting; however, may supervise outside activities and events. Varying schedule to include evenings, holidays, weekends and extended hours as business dictates. While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities, working in refrigerated storage areas, or cooking. The noise level in the work environment is usually moderate to loud.
Responsibilities
The Chef de Cuisine is responsible for preparing and presenting high-quality meals for senior living residents while supervising kitchen staff. They support the Executive Chef in menu development, production planning, and ensuring strict adherence to sanitation and safety standards.
Chef de Cuisine at Three Oaks Senior Dining LLC
St. Louis, Missouri, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety & Sanitation, Staff Supervision, Advanced Knife Skills, Plating & Presentation, Inventory Management, Production Planning, Microsoft Office, Google Docs, Mealsuite, Special Diet Preparation, Bakery Production, Performance Review, Catering
Specialization
Requires a high school diploma with 6 years of experience, or a culinary/hospitality degree with at least 4 years of experience. Candidates must possess advanced knife skills, proficiency in production software, and the ability to work flexible shifts including weekends and holidays.
Experience Required
Minimum 5 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)
Sous Chef (H/F) at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Brigade Management, Leadership, Pedagogy, Training, Attention To Detail, Rigor, Proactivity, Italian Cuisine, Japanese Cuisine
Specialization
Seeking a leadership-oriented professional with strong pedagogical skills and a commitment to detail. Candidates must be comfortable working in a high-volume environment (150 covers) and be open to learning new culinary techniques.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Batam, Riau Islands, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety & Sanitation, Budget Management, Inventory Purchasing, Customer Service, Team Training, Quality Control, Plating & Presentation, Human Resources Management
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 leadership skills and a commitment to food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at Accor
Istanbul, Istanbul, Turkey - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Cost Analysis, Leadership, Turkish Cuisine, Haccp, Recipe Development, Inventory Management, Team Building, Food Safety, Communication, Time Management
Specialization
Requires a minimum of 10 years of professional culinary experience, including 5 years in a leadership role within upscale hotels or restaurants. Must possess a culinary degree and be fluent in both Turkish and English.
Experience Required
Minimum 10 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 Cuisine at Accor
Mountainview Ras El Hekma, , Egypt - Full Time
Skills Needed
Kitchen Leadership, Menu Development, Team Management, Inventory Management, Cost Control, Quality Assurance, Health & Safety Compliance, Food Safety Regulations, Cooking Techniques, Business Acumen, Communication, Organizational Skills
Specialization
Requires 5-7 years of senior culinary experience, including at least 3 years in a management role within luxury hospitality. A culinary degree and proficiency in English are preferred.
Experience Required
Minimum 5 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)
Zorba Sous Chef at CityGate Hospitality
Naperville, Illinois, United States - Full Time
Skills Needed
Culinary Leadership, Food Preparation, Inventory Management, Menu Development, Staff Supervision, Food Cost Control, Sanitation Procedures, Customer Service, Communication Skills, Kitchen Operations, Banquet Management, Scheduling
Specialization
Candidates must have a culinary degree or equivalent experience and a ServSafe certification. Prior experience as a Sous Chef and a flexible schedule for nights, weekends, and holidays are required.
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)
EN - Sushi Chef at Hana Group
Oxford, 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 enthusiastic, reliable, and able to commute to Oxford for early morning shifts. A strong understanding of food safety regulations and the ability to work flexibly, including weekends, is required.
Chef De Cuisine at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Abu Dhabi, Abu Dhabi, United Arab Emirates - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Garnishing, Menu Specials Communication, Food Safety, Teamwork, Employee Coaching, Scheduling, Training, Inventory Management, Guest Service, Professional Communication, Maintenance Reporting
Specialization
Candidates should possess at least 3 years of related work experience, with a preferred technical, trade, or vocational school degree, although no specific supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside adherence to all company safety and professional standards.
Experience Required
Minimum 2 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)
EN - Sushi Chef at Hana Group
Bournemouth, England, United Kingdom - Full Time
Skills Needed
Sushi Preparation, Food Safety, Health And Safety, Multitasking, Cleaning, Organization, Raw Fish Handling, Meat Preparation, Food Labeling, Allergen Compliance, Teamwork, Customer Service
Specialization
Candidates must be enthusiastic, reliable, and capable of working in a fast-paced environment with a strong focus on food safety. The role requires the ability to work early morning shifts and maintain high brand standards.
Chef Gérant F/H at GROUPE RESTALLIANCE
Aire-sur-l'Adour, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Team Management, Culinary Techniques, Haccp Standards, Budget Management, Inventory Management, Staff Recruitment, It Proficiency, Health And Safety
Specialization
Candidates must have formal training in catering and successful experience in an equivalent role. Mastery of culinary techniques, HACCP norms, and computer tools is required.
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)