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Chef De Partie Jobs overseas

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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 SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Rajasthan, India - Full Time
Skills Needed
Culinary Arts, Menu Development, Kitchen Management, Food Safety, Staff Supervision, Budget Management, Food Preparation, Quality Control, Team Leadership, Customer Service, Staff Training, Inventory Management, Plating, Sanitation Standards, Performance Management, Conflict Resolution
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. Strong leadership, culinary expertise, and knowledge of food safety regulations are required.
Experience Required
Minimum 2 year(s)
EN - Sushi Chef at Hana Group
Exeter, England, United Kingdom - Full Time
Skills Needed
Sushi Preparation, Food Safety, Health And Safety Regulations, Ingredient Preparation, Multitasking, Organization, Customer Service, Allergen Compliance, Labeling, Cleaning
Specialization
Candidates must be energetic, flexible, and capable of starting shifts as early as 6am. A strong understanding of food safety regulations and reliable transportation for early commutes are required.
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)
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 environment under pressure. Proficiency in using pizza-making tools and a commitment to quality and consistency are required.
Head Chef (f/m) at Accor
Warsaw, Masovian Voivodeship, Poland - Full Time
Skills Needed
Kitchen Management, Mediterranean Cuisine, European Culinary Techniques, Menu Development, Haccp Regulations, Food Safety, Team Leadership, Cost Control, Inventory Management, Supplier Relationship Management, Plating Artistry, Staff Training, Guest Relations, English Fluency
Specialization
Proven experience as a Head Chef or Senior Chef, specifically with Mediterranean cuisine in a luxury hotel setting. Must possess mastery of European culinary techniques, deep knowledge of HACCP regulations, and fluency in English.
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 leader with strong pedagogical skills and a commitment to detail who can manage a large team. Candidates should be proactive and comfortable working in a high-volume environment (150 covers) on a floating restaurant.
Experience Required
Minimum 5 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)
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)
MEAT/STORE CHEF at The Kroger Co. Careers
Cold Spring, Kentucky, United States - Full Time
Skills Needed
Customer Service, Knife Handling, Communication Skills, Stress Management, Quality Assurance, Sales Monitoring
Specialization
Candidates must possess a culinary degree and demonstrate adequate knife handling skills and speed. Effective communication skills and the ability to handle stressful situations are required.
Experience Required
Minimum 2 year(s)
1695 Pizza Chef at DOMINOS PIZZA FRANCHISE
Raytown, Missouri, United States - Full Time
Skills Needed
Pizza Preparation, Cooking, Customer Service
Specialization
No specific requirements are listed, but the role requires the ability to perform chef and customer service duties. The position is part-time.
Chef-gérant H/F at Api Restauration
Roissard, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Collective Catering, Team Management, Budget Management, Haccp Standards, Culinary Techniques, Modified Texture Cuisine, Inventory Management, Organization, Customer Service, Seasonal Cooking
Specialization
Requires a professional degree in hotel and restaurant management and significant experience in collective catering. Must be proficient in HACCP standards and possess strong leadership and organizational skills.
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.
Chef De Cuisine at The Brooklyn Brewery Corp
New York, New York, United States - Full Time
Skills Needed
Kitchen Operations, Line Management, Food Cost Management, Labor Management, Inventory Control, Team Development, Catering Execution, Menu Execution, Food Safety Compliance, Pizza Production, Dough Management, Staff Training, Hospitality Leadership, Production Planning, Mise En Place, Sanitation Standards
Specialization
Requires at least 3 years of leadership experience as a Sous Chef or similar role in a high-volume hospitality environment. Candidates should have strong organizational skills and experience with various service formats, with pizza production experience being a plus.
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)
Chef de Brigade at Courtyard by Marriott Sugar Land Stafford
, , France - Full Time
Skills Needed
Guest Services, Front Desk Operations, Cash Handling, Reservation Management, Conflict Resolution, Team Leadership, Staff Training, Communication, Problem Solving, Time Management, Hospitality Management, Safety Compliance, Record Keeping, Attention To Detail
Specialization
Candidates must have at least one year of related work experience and a high school diploma or G.E.D. equivalent. The role requires strong communication skills and the ability to perform physical tasks such as standing for extended periods and lifting light objects.
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)
Chef de Cuisine at The Lake Louise Ski Area Ltd
Lake Louise, Alberta, Canada - Full Time
Skills Needed
Culinary Leadership, Menu Development, Financial Forecasting, Staff Coaching, Inventory Management, Food Safety, Budgeting, Payroll Processing, Fine Dining, Japanese Cuisine, High Volume Catering, Haccp, Staff Scheduling, Customer Service, Costing, Team Management
Specialization
Candidates must hold a Red Seal or equivalent professional designation and have at least 5 years of professional culinary leadership experience. Certification in HACCP and food safety, along with a valid driver's license and a police background check, are required.
Experience Required
Minimum 5 year(s)
Boulanger temps partiel jour at Loblaw Companies Limited
Granby, Quebec, Canada - Full Time
Skills Needed
Customer Service, Product Labeling, Inventory Display, Health And Safety Standards, Attention To Detail, Time Management, Collaboration, Physical Stamina
Specialization
No previous experience is required as training is provided. Candidates must be flexible with their availability and capable of lifting up to 50lbs.
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Sydney, New South Wales, Australia -
Full Time

Start Date

Immediate

Expiry Date

13 Sep, 26

Salary

0.0

Posted On

15 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

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

Industry

Hospitality

Description
JOB SUMMARY   Inspired by the Sydney lifestyle and surrounded by some of the city’s most iconic landmarks, Pier One Sydney Harbour offers approachable, refined dining within a contemporary lifestyle hotel setting. We are seeking an experienced Chef de Cuisine to be a true culinary partner in leading a multi-venue operation, curating an Australian coastal–inspired food offering driven by local flavours, seasonal produce, and a strong sustainability mindset. At the core of everything we do is a commitment to locally sourced produce, high standards, and genuine hospitality. In this role, you will be accountable for the overall success of daily kitchen operations across multiple outlets, balancing culinary excellence with strong commercial outcomes. You will lead from the front — executing the vision, setting standards, developing people, and driving consistency — while working closely with the Executive Chef and Executive Sous Chef to deliver exceptional guest experiences.   CORE WORK ACTIVITIES Culinary Leadership & Operations * Lead and oversee kitchen operations across a multi-venue environment, ensuring consistent delivery of high-quality food across all outlets. * Execute the culinary vision with passion, precision, and a strong attention to detail while maintaining an approachable dining style. * Personally perform key culinary tasks while leading shifts and setting the standard through hands-on leadership. Culture, Ownership & Accountability * Build and sustain a positive, professional kitchen culture founded on trust, respect, accountability, and pride. * Drive ownership at all levels — holding yourself and others accountable for performance, behaviour, and results. * Recognise strong performance, address issues early, and foster an environment where young talent can grow and succeed. Guest Experience & Stakeholder Collaboration * Deliver exceptional guest satisfaction by maintaining daily quality standards and actively engaging with guests to gather feedback. * Work collaboratively with internal stakeholders including Front Office, Food & Beverage, Finance, Marketing, Human Resources, and broader hotel leadership to support business objectives. * Maintain a strong partnership with the Executive Chef and Executive Sous Chef to ensure alignment across all culinary operations. Commercial & Strategic Focus * Support the planning and execution of culinary goals, including labour management, cost control, and productivity. * Estimate daily production and align staffing levels with business demand using the labour management system. * Contribute to continuous improvement initiatives that strengthen operational efficiency and commercial performance. People Development & Compliance * Identify development needs within the team and actively coach, mentor, and train associates to elevate skill and performance. * Uphold strict HACCP, food safety, and hygiene standards, ensuring full compliance with regulatory and brand requirements. * Ensure associates are trained in safety procedures and food handling practices at all times.   PERKS, REWARDS & MOTIVATION * Exclusive associate discounts on food, beverage, and hotel accommodation across Marriott International properties for you, your family, and friends. * Access to internationally recognised training programs, strategic development pathways, and long-term career opportunities within Marriott International. * Genuine care for associates’ physical, emotional, and financial wellbeing through our Employee Assistance Program.       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. The Autograph Collection is a growing collection of four and five-star independent hotels, each offering unique and memorable experiences. Each hotel is thoughtfully chosen for its quality, originality, bold character, and ability to offer today’s traveler a range of unique experiences suited to their individual sense of style and adventure. All Autograph Collection hotels look to attract The Individualist, the brand's target consumer. The Individualist is someone who uses travel as an opportunity to add to their personal narrative – in essence they are hand selecting our hotels whether for personal or corporate travel because it is much more than simply a place to rest. In joining Autograph Collection, 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.

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Responsibilities
Lead and oversee daily kitchen operations across multiple venues to deliver high-quality, Australian coastal-inspired dining. Balance culinary excellence with commercial outcomes while managing staff development and maintaining strict safety standards.
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 SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Rajasthan, India - Full Time
Skills Needed
Culinary Arts, Menu Development, Kitchen Management, Food Safety, Staff Supervision, Budget Management, Food Preparation, Quality Control, Team Leadership, Customer Service, Staff Training, Inventory Management, Plating, Sanitation Standards, Performance Management, Conflict Resolution
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. Strong leadership, culinary expertise, and knowledge of food safety regulations are required.
Experience Required
Minimum 2 year(s)
EN - Sushi Chef at Hana Group
Exeter, England, United Kingdom - Full Time
Skills Needed
Sushi Preparation, Food Safety, Health And Safety Regulations, Ingredient Preparation, Multitasking, Organization, Customer Service, Allergen Compliance, Labeling, Cleaning
Specialization
Candidates must be energetic, flexible, and capable of starting shifts as early as 6am. A strong understanding of food safety regulations and reliable transportation for early commutes are required.
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)
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 environment under pressure. Proficiency in using pizza-making tools and a commitment to quality and consistency are required.
Head Chef (f/m) at Accor
Warsaw, Masovian Voivodeship, Poland - Full Time
Skills Needed
Kitchen Management, Mediterranean Cuisine, European Culinary Techniques, Menu Development, Haccp Regulations, Food Safety, Team Leadership, Cost Control, Inventory Management, Supplier Relationship Management, Plating Artistry, Staff Training, Guest Relations, English Fluency
Specialization
Proven experience as a Head Chef or Senior Chef, specifically with Mediterranean cuisine in a luxury hotel setting. Must possess mastery of European culinary techniques, deep knowledge of HACCP regulations, and fluency in English.
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 leader with strong pedagogical skills and a commitment to detail who can manage a large team. Candidates should be proactive and comfortable working in a high-volume environment (150 covers) on a floating restaurant.
Experience Required
Minimum 5 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)
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)
MEAT/STORE CHEF at The Kroger Co. Careers
Cold Spring, Kentucky, United States - Full Time
Skills Needed
Customer Service, Knife Handling, Communication Skills, Stress Management, Quality Assurance, Sales Monitoring
Specialization
Candidates must possess a culinary degree and demonstrate adequate knife handling skills and speed. Effective communication skills and the ability to handle stressful situations are required.
Experience Required
Minimum 2 year(s)
1695 Pizza Chef at DOMINOS PIZZA FRANCHISE
Raytown, Missouri, United States - Full Time
Skills Needed
Pizza Preparation, Cooking, Customer Service
Specialization
No specific requirements are listed, but the role requires the ability to perform chef and customer service duties. The position is part-time.
Chef-gérant H/F at Api Restauration
Roissard, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Collective Catering, Team Management, Budget Management, Haccp Standards, Culinary Techniques, Modified Texture Cuisine, Inventory Management, Organization, Customer Service, Seasonal Cooking
Specialization
Requires a professional degree in hotel and restaurant management and significant experience in collective catering. Must be proficient in HACCP standards and possess strong leadership and organizational skills.
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.
Chef De Cuisine at The Brooklyn Brewery Corp
New York, New York, United States - Full Time
Skills Needed
Kitchen Operations, Line Management, Food Cost Management, Labor Management, Inventory Control, Team Development, Catering Execution, Menu Execution, Food Safety Compliance, Pizza Production, Dough Management, Staff Training, Hospitality Leadership, Production Planning, Mise En Place, Sanitation Standards
Specialization
Requires at least 3 years of leadership experience as a Sous Chef or similar role in a high-volume hospitality environment. Candidates should have strong organizational skills and experience with various service formats, with pizza production experience being a plus.
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)
Chef de Brigade at Courtyard by Marriott Sugar Land Stafford
, , France - Full Time
Skills Needed
Guest Services, Front Desk Operations, Cash Handling, Reservation Management, Conflict Resolution, Team Leadership, Staff Training, Communication, Problem Solving, Time Management, Hospitality Management, Safety Compliance, Record Keeping, Attention To Detail
Specialization
Candidates must have at least one year of related work experience and a high school diploma or G.E.D. equivalent. The role requires strong communication skills and the ability to perform physical tasks such as standing for extended periods and lifting light objects.
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)
Chef de Cuisine at The Lake Louise Ski Area Ltd
Lake Louise, Alberta, Canada - Full Time
Skills Needed
Culinary Leadership, Menu Development, Financial Forecasting, Staff Coaching, Inventory Management, Food Safety, Budgeting, Payroll Processing, Fine Dining, Japanese Cuisine, High Volume Catering, Haccp, Staff Scheduling, Customer Service, Costing, Team Management
Specialization
Candidates must hold a Red Seal or equivalent professional designation and have at least 5 years of professional culinary leadership experience. Certification in HACCP and food safety, along with a valid driver's license and a police background check, are required.
Experience Required
Minimum 5 year(s)
Boulanger temps partiel jour at Loblaw Companies Limited
Granby, Quebec, Canada - Full Time
Skills Needed
Customer Service, Product Labeling, Inventory Display, Health And Safety Standards, Attention To Detail, Time Management, Collaboration, Physical Stamina
Specialization
No previous experience is required as training is provided. Candidates must be flexible with their availability and capable of lifting up to 50lbs.