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Chef De Partie Jobs overseas

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Sous Chef Manager at Eataly North America
Santa Clara, California, United States - Full Time
Skills Needed
Kitchen Management, Food Production, Staff Training, Menu Planning, Food Cost Control, Sanitation Standards, Employee Scheduling, Payroll Management, Communication Skills, Computer Skills, Hiring And Evaluation, Mise En Place
Specialization
Candidates need 4+ years of back-of-house experience, including at least 1 year in a management role. A bachelor's degree or a culinary arts degree is preferred, along with the ability to work a flexible schedule and lift up to 50 pounds.
Experience Required
Minimum 2 year(s)
Chef de Réception at Accor
Le Coudray-Montceaux, Ile-de-France, France - Full Time
Skills Needed
Hotel Management, Team Leadership, Customer Experience, Revenue Optimization, Upselling, Conflict Resolution, Hospitality Standards, Budget Management, French Language, English Language, Hotel Software Proficiency, Operational Excellence
Specialization
Requires confirmed experience in high-end or luxury hotel reception and solid managerial experience. Must be fluent in French and English with strong mastery of hotel IT tools.
Experience Required
Minimum 5 year(s)
Chef d'équipe H/F at Groupement Les Mousquetaires
Marsannay-la-Côte, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Team Management, Leadership, Crisis Management, Customer Service, Alarm Monitoring, Video Surveillance, Access Control, Operational Supervision, Reporting, Communication, Problem Solving, Technical Troubleshooting, Security Protocols, Staff Training, Computer Literacy
Specialization
Requires a background in management or proven experience in a similar operational role, with a preference for technical knowledge in alarms or security systems. Candidates must possess strong leadership skills, the ability to work under pressure, and a clean criminal record.
Experience Required
Minimum 2 year(s)
Banquet Sous Chef at Myers Park Country Club, Inc
Charlotte, North Carolina, United States - Full Time
Skills Needed
Culinary Arts, Team Leadership, Menu Development, Inventory Management, Cost Control, Food Production, Plating Standards, Sanitation Practices, Staff Supervision, Expediting, Buffet Presentation, Kitchen Equipment Operation, Safety Procedures, Scheduling, Food Cost Tracking
Specialization
Candidates must possess a degree from a post-secondary culinary arts program and have three years of experience in food preparation covering all phases of kitchen operation. Essential requirements include familiarity with all kitchen equipment, knowledge of food handling safety, and the ability to effectively supervise production employees.
Experience Required
Minimum 2 year(s)
Chef - Club House at Spartan Fitness
Augusta, Georgia, United States - Full Time
Skills Needed
Menu Development, Food Cost Control, Labor Cost Control, Staff Training, Leadership, Inventory Management, Sanitation Standards, Culinary Arts, Budgeting, Quality Control, Communication Skills, Attention To Detail
Specialization
Candidates must possess a degree in Culinary Arts or equivalent professional experience with at least 3-5 years in a similar role. Strong leadership, communication skills, and comprehensive knowledge of food safety and cost control are required.
Experience Required
Minimum 2 year(s)
Chef(fe) Plagiste at Barrière
Cannes, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Leadership, Customer Service, Staff Supervision, Conflict Resolution, Hospitality Management, Reservation Management, Quality Control, Safety Compliance, Communication, Luxury Service Standards
Specialization
The ideal candidate is a passionate leader with strong team management skills and a focus on detail. They must possess a professional demeanor and a deep understanding of high-end hospitality standards.
Experience Required
Minimum 2 year(s)
Chef de rang H/F at Fuga Family
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Wine Knowledge, Cocktail Knowledge, Food Knowledge, Teamwork, Sales Skills, Communication, Attention To Detail, Anticipation, Table Management
Specialization
Seeking an energetic and sociable individual with a strong sense of teamwork and a commitment to high-quality service. Candidates should possess a sales-oriented mindset and a passion for advising and sharing with customers.
Experience Required
Minimum 2 year(s)
Sous Chef - Expat at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Design, Budget Management, Inventory Control, Customer Service, Team Leadership, Performance Appraisal, Food 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. Must possess strong leadership skills and the ability to maintain strict food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
SUSHI COMMIS CHEF at SF MIAMI LLC
Miami, Florida, United States - Full Time
Skills Needed
Sushi Preparation, Fish Filleting, Knife Skills, Inventory Management, Food Safety, Mise En Place, Quality Control, Waste Management, Personal Hygiene, Team Collaboration
Specialization
Candidates must be able to handle physical demands, including lifting up to 100 pounds and standing for 8+ hours. Proficiency in Japanese sushi preparation and adherence to strict hygiene and grooming standards are required.
EN - Chef Manager at Hana Group
Ellesmere Port, England, United Kingdom - Full Time
Skills Needed
Team Leadership, Food Safety, Health And Safety Compliance, Customer Service, Food Preparation, Multitasking, Inventory Management, Haccp, Allergen Compliance, Coshh, Forward Planning, Staff Training
Specialization
Candidates should have experience in team leadership and a strong understanding of food safety regulations. A proactive, energetic attitude and the ability to work in a fast-paced environment are essential.
Experience Required
Minimum 2 year(s)
Chef Boucher H/F at Skiill
Brens, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Butchery Management, Inventory Management, Food Safety, Hygiene Standards, Team Management, Commercial Animation, Customer Service, Product Presentation, Staff Training, Traceability
Specialization
Requires a minimum CAP Butcher certification and previous successful experience in large-scale retail. Candidates must be dynamic, team-oriented, and passionate about the butchery trade.
Experience Required
Minimum 2 year(s)
Chef de rang H/F at Fuga Family
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Menu Knowledge, Wine Knowledge, Cocktail Knowledge, Teamwork, Sales Skills, Coordination, Attention To Detail, Interpersonal Skills, Anticipation
Specialization
Seeking an energetic and sociable individual with a strong sense of teamwork and a commitment to high-quality service. Candidates should possess a sales-oriented mindset and a passion for advising and sharing experiences with customers.
Experience Required
Minimum 2 year(s)
Executive Chef II at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Thimphu, Thimphu District, Bhutan - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety, Staff Supervision, Budgeting, Inventory Management, Customer Service, Sanitation Standards, Performance Management, Food Presentation, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef PA at Crestview Management, LLC
Ambler, Pennsylvania, United States - Full Time
Skills Needed
Menu Planning, Food Preparation, Culinary Operations, Staff Management, Budgeting, Inventory Management, Food Safety, Sanitation, Nutrition, Dietary Compliance, Leadership, Communication, Organizational Skills, Hospitality Management
Specialization
Candidates must have proven experience in a leadership role within a hospitality or culinary setting, preferably in senior living or healthcare. A culinary certification or degree is preferred, along with strong knowledge of food safety regulations and nutrition.
Experience Required
Minimum 5 year(s)
Chef d'Equipe F/H at GROUPE ADF
Rognac, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Industrial Maintenance, Team Management, Preventive Maintenance, Corrective Maintenance, Production Planning, Safety Regulations, Resource Allocation, Client Relationship Management, Operational Coordination, Proactivity, Interpersonal Skills, Autonomy
Specialization
Candidates must have solid experience in industrial maintenance and a valid driver's license (Permis B). Essential qualities include rigor, autonomy, dynamism, and excellent interpersonal skills.
Experience Required
Minimum 2 year(s)
Sous Chef (m/w/d) at b'mine hotels
Dusseldorf, North Rhine-Westphalia, Germany - Full Time
Skills Needed
Deputy Leadership, Team Management, Culinary Standards Implementation, Concept Development, Hygiene Compliance, Haccp, Inventory Control, Cost Control, Budget Responsibility, Training, Onboarding, Communication, Problem Solving, Hands On Mentality, Teamwork, German Language Proficiency
Specialization
Candidates must have relevant experience in a similar role within the hotel/gastronomy industry, possess a passion for setting new trends, and demonstrate strong communication skills.
Experience Required
Minimum 2 year(s)
OCEAN - Sous Chef at Viking Cruises
, , - Full Time
Skills Needed
Advanced Culinary Skills, Team Leadership, Public Health Policy Compliance, Inventory Management, Menu Planning, Budgeting And Cost Control, Staff Training, Performance Management, English Communication, Sanitation Standards, Multicultural Team Management, Administrative Skills, Cooking Demonstrations, Food Presentation, Safety And Security Procedures, Pc Proficiency
Specialization
Requires 3-4 years of experience as a Sous Chef in a 5-star resort, hotel, or premium restaurant with advanced culinary skills and English fluency. Candidates must be at least 21 years old, physically capable of heavy lifting, and able to work long hours seven days a week.
Experience Required
Minimum 2 year(s)
EN - Chef Manager at Hana Group
Shrewsbury, England, United Kingdom - Full Time
Skills Needed
Team Leadership, Food Safety, Health And Safety, Haccp, Allergen Compliance, Customer Service, Multitasking, Inventory Management, Food Preparation, Audit Compliance, Forward Planning, Coshh
Specialization
Candidates should have experience in leading teams and a strong understanding of food safety and health regulations. The role requires an energetic individual capable of working in a fast-paced environment with the ability to start shifts as early as 6:00 am.
Experience Required
Minimum 2 year(s)
Junior- Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, , India - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Menu Planning, Culinary Arts, Budget Management, Guest Relations, Food Safety, Performance Appraisal, Staff Training, Event Coordination
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Must be capable of leading shifts and maintaining strict food handling standards.
Experience Required
Minimum 2 year(s)
Banquet Sous Chef at Myers Park Country Club, Inc
Charlotte, North Carolina, United States - Full Time
Skills Needed
Kitchen Supervision, Menu Development, Inventory Management, Cost Control, Food Production, Staff Training, Banquet Execution, Food Safety, Plating Standards, Sanitation Practices, Expediting, Mise En Place
Specialization
Candidates must have a degree from a post-secondary culinary arts program and at least three years of experience in food preparation and kitchen operations. Proficiency in kitchen equipment and a strong knowledge of food handling and safety procedures are required.
Experience Required
Minimum 2 year(s)
Sous Chef Manager at Eataly North America
Santa Clara, California, United States -
Full Time

Start Date

Immediate

Expiry Date

16 Aug, 26

Salary

85000.0

Posted On

18 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Management, Food Production, Staff Training, Menu Planning, Food Cost Control, Sanitation Standards, Employee Scheduling, Payroll Management, Communication Skills, Computer Skills, Hiring And Evaluation, Mise En Place

Industry

Food and Beverage Services

Description
Company Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: EAT authentic Italian food at our restaurants, cafés and to-go counters SHOP a selection of high-quality Italian, local and homemade products LEARN through our classes and our team’s product knowledge Job Description The Sous Chef Manager assists the Chef de Cuisine (CDC) in managing the production of high-quality, authentic Italian dishes in one of Eataly’s exciting, high-volume, open kitchen restaurants. The Sous Chef Manager is a focused management presence, not only maintaining food quality standards, but also training and inspiring staff at all levels about Eataly’s products and services. Reports to the Chef de Cuisine and manages the kitchen staff. Supports the Sous Chefs in all day-to-day operational needs to deliver Eataly’s business, employee, menu and guest service strategies Assists with employee hiring, assignment, payroll, scheduling, evaluations and terminations Supervises kitchen mise en place (preparation for service) of all stations Participates in menu planning and actively manages food production Trains and works with cooks and sous chefs on the hot line to ensure quality, speed, safety and health standards are consistently met Requisitions and apportions food items and utilizes food surpluses to control food costs Verifies that sanitation and nutrition practices are followed by all employees Informs front of house personnel of menu changes, specials and shortages Documents, investigates, escalates and resolves employee or guest incidents Performs other duties as required or assigned Qualifications 4+ years of back of house experience, including 1+ years of management experience Bachelor’s Degree or degree from post-secondary culinary arts program preferred Excellent communication skills Advanced computer skills Job requirements Availability to work onsite with a flexible schedule including evenings, weekends and holidays Ability to lift up to 50 pounds and exert well-paced mobility Ability to spend up to 8 hours standing or walking in a kitchen and restaurant environment Ability to work with commercial equipment including stand mixers, ovens, torches, etc. Additional Information Benefits and Perks Medical, Dental, Vision Insurance Paid Time Off Paid Parental Leave 401K with match Bonus program Free family meal daily Discounts at Eataly Classes on products and Italian cuisine Referral bonus program and more! Pay Range is set from $80k - $85k Eataly is an equal employment opportunity employer. It is the Company’s policy to not unlawfully discriminate against any applicant or employee on the basis of race, color, sex, sexual orientation, religion, national origin, age, disability or any other characteristic made unlawful to consider by applicable federal, state, or local laws. Eataly also prohibits harassment of applicants and employees based on any of these protected categories. It is also Eataly’s policy to comply with all applicable federal, state and local laws regarding consideration of unemployment status, salary history, credit/bankruptcy history and criminal background/conviction history in making hiring decisions. If contacted for an employment opportunity, please advise Human Resources if you require accommodation. Compensation: USD 80000 - USD 85000 - yearly
Responsibilities
The Sous Chef Manager assists the Chef de Cuisine in managing the production of authentic Italian dishes in a high-volume open kitchen. Responsibilities include supervising kitchen staff, maintaining food quality standards, and managing operational needs such as scheduling and payroll.
Sous Chef Manager at Eataly North America
Santa Clara, California, United States - Full Time
Skills Needed
Kitchen Management, Food Production, Staff Training, Menu Planning, Food Cost Control, Sanitation Standards, Employee Scheduling, Payroll Management, Communication Skills, Computer Skills, Hiring And Evaluation, Mise En Place
Specialization
Candidates need 4+ years of back-of-house experience, including at least 1 year in a management role. A bachelor's degree or a culinary arts degree is preferred, along with the ability to work a flexible schedule and lift up to 50 pounds.
Experience Required
Minimum 2 year(s)
Chef de Réception at Accor
Le Coudray-Montceaux, Ile-de-France, France - Full Time
Skills Needed
Hotel Management, Team Leadership, Customer Experience, Revenue Optimization, Upselling, Conflict Resolution, Hospitality Standards, Budget Management, French Language, English Language, Hotel Software Proficiency, Operational Excellence
Specialization
Requires confirmed experience in high-end or luxury hotel reception and solid managerial experience. Must be fluent in French and English with strong mastery of hotel IT tools.
Experience Required
Minimum 5 year(s)
Chef d'équipe H/F at Groupement Les Mousquetaires
Marsannay-la-Côte, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Team Management, Leadership, Crisis Management, Customer Service, Alarm Monitoring, Video Surveillance, Access Control, Operational Supervision, Reporting, Communication, Problem Solving, Technical Troubleshooting, Security Protocols, Staff Training, Computer Literacy
Specialization
Requires a background in management or proven experience in a similar operational role, with a preference for technical knowledge in alarms or security systems. Candidates must possess strong leadership skills, the ability to work under pressure, and a clean criminal record.
Experience Required
Minimum 2 year(s)
Banquet Sous Chef at Myers Park Country Club, Inc
Charlotte, North Carolina, United States - Full Time
Skills Needed
Culinary Arts, Team Leadership, Menu Development, Inventory Management, Cost Control, Food Production, Plating Standards, Sanitation Practices, Staff Supervision, Expediting, Buffet Presentation, Kitchen Equipment Operation, Safety Procedures, Scheduling, Food Cost Tracking
Specialization
Candidates must possess a degree from a post-secondary culinary arts program and have three years of experience in food preparation covering all phases of kitchen operation. Essential requirements include familiarity with all kitchen equipment, knowledge of food handling safety, and the ability to effectively supervise production employees.
Experience Required
Minimum 2 year(s)
Chef - Club House at Spartan Fitness
Augusta, Georgia, United States - Full Time
Skills Needed
Menu Development, Food Cost Control, Labor Cost Control, Staff Training, Leadership, Inventory Management, Sanitation Standards, Culinary Arts, Budgeting, Quality Control, Communication Skills, Attention To Detail
Specialization
Candidates must possess a degree in Culinary Arts or equivalent professional experience with at least 3-5 years in a similar role. Strong leadership, communication skills, and comprehensive knowledge of food safety and cost control are required.
Experience Required
Minimum 2 year(s)
Chef(fe) Plagiste at Barrière
Cannes, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Leadership, Customer Service, Staff Supervision, Conflict Resolution, Hospitality Management, Reservation Management, Quality Control, Safety Compliance, Communication, Luxury Service Standards
Specialization
The ideal candidate is a passionate leader with strong team management skills and a focus on detail. They must possess a professional demeanor and a deep understanding of high-end hospitality standards.
Experience Required
Minimum 2 year(s)
Chef de rang H/F at Fuga Family
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Wine Knowledge, Cocktail Knowledge, Food Knowledge, Teamwork, Sales Skills, Communication, Attention To Detail, Anticipation, Table Management
Specialization
Seeking an energetic and sociable individual with a strong sense of teamwork and a commitment to high-quality service. Candidates should possess a sales-oriented mindset and a passion for advising and sharing with customers.
Experience Required
Minimum 2 year(s)
Sous Chef - Expat at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Design, Budget Management, Inventory Control, Customer Service, Team Leadership, Performance Appraisal, Food 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. Must possess strong leadership skills and the ability to maintain strict food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
SUSHI COMMIS CHEF at SF MIAMI LLC
Miami, Florida, United States - Full Time
Skills Needed
Sushi Preparation, Fish Filleting, Knife Skills, Inventory Management, Food Safety, Mise En Place, Quality Control, Waste Management, Personal Hygiene, Team Collaboration
Specialization
Candidates must be able to handle physical demands, including lifting up to 100 pounds and standing for 8+ hours. Proficiency in Japanese sushi preparation and adherence to strict hygiene and grooming standards are required.
EN - Chef Manager at Hana Group
Ellesmere Port, England, United Kingdom - Full Time
Skills Needed
Team Leadership, Food Safety, Health And Safety Compliance, Customer Service, Food Preparation, Multitasking, Inventory Management, Haccp, Allergen Compliance, Coshh, Forward Planning, Staff Training
Specialization
Candidates should have experience in team leadership and a strong understanding of food safety regulations. A proactive, energetic attitude and the ability to work in a fast-paced environment are essential.
Experience Required
Minimum 2 year(s)
Chef Boucher H/F at Skiill
Brens, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Butchery Management, Inventory Management, Food Safety, Hygiene Standards, Team Management, Commercial Animation, Customer Service, Product Presentation, Staff Training, Traceability
Specialization
Requires a minimum CAP Butcher certification and previous successful experience in large-scale retail. Candidates must be dynamic, team-oriented, and passionate about the butchery trade.
Experience Required
Minimum 2 year(s)
Chef de rang H/F at Fuga Family
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Menu Knowledge, Wine Knowledge, Cocktail Knowledge, Teamwork, Sales Skills, Coordination, Attention To Detail, Interpersonal Skills, Anticipation
Specialization
Seeking an energetic and sociable individual with a strong sense of teamwork and a commitment to high-quality service. Candidates should possess a sales-oriented mindset and a passion for advising and sharing experiences with customers.
Experience Required
Minimum 2 year(s)
Executive Chef II at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Thimphu, Thimphu District, Bhutan - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety, Staff Supervision, Budgeting, Inventory Management, Customer Service, Sanitation Standards, Performance Management, Food Presentation, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef PA at Crestview Management, LLC
Ambler, Pennsylvania, United States - Full Time
Skills Needed
Menu Planning, Food Preparation, Culinary Operations, Staff Management, Budgeting, Inventory Management, Food Safety, Sanitation, Nutrition, Dietary Compliance, Leadership, Communication, Organizational Skills, Hospitality Management
Specialization
Candidates must have proven experience in a leadership role within a hospitality or culinary setting, preferably in senior living or healthcare. A culinary certification or degree is preferred, along with strong knowledge of food safety regulations and nutrition.
Experience Required
Minimum 5 year(s)
Chef d'Equipe F/H at GROUPE ADF
Rognac, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Industrial Maintenance, Team Management, Preventive Maintenance, Corrective Maintenance, Production Planning, Safety Regulations, Resource Allocation, Client Relationship Management, Operational Coordination, Proactivity, Interpersonal Skills, Autonomy
Specialization
Candidates must have solid experience in industrial maintenance and a valid driver's license (Permis B). Essential qualities include rigor, autonomy, dynamism, and excellent interpersonal skills.
Experience Required
Minimum 2 year(s)
Sous Chef (m/w/d) at b'mine hotels
Dusseldorf, North Rhine-Westphalia, Germany - Full Time
Skills Needed
Deputy Leadership, Team Management, Culinary Standards Implementation, Concept Development, Hygiene Compliance, Haccp, Inventory Control, Cost Control, Budget Responsibility, Training, Onboarding, Communication, Problem Solving, Hands On Mentality, Teamwork, German Language Proficiency
Specialization
Candidates must have relevant experience in a similar role within the hotel/gastronomy industry, possess a passion for setting new trends, and demonstrate strong communication skills.
Experience Required
Minimum 2 year(s)
OCEAN - Sous Chef at Viking Cruises
, , - Full Time
Skills Needed
Advanced Culinary Skills, Team Leadership, Public Health Policy Compliance, Inventory Management, Menu Planning, Budgeting And Cost Control, Staff Training, Performance Management, English Communication, Sanitation Standards, Multicultural Team Management, Administrative Skills, Cooking Demonstrations, Food Presentation, Safety And Security Procedures, Pc Proficiency
Specialization
Requires 3-4 years of experience as a Sous Chef in a 5-star resort, hotel, or premium restaurant with advanced culinary skills and English fluency. Candidates must be at least 21 years old, physically capable of heavy lifting, and able to work long hours seven days a week.
Experience Required
Minimum 2 year(s)
EN - Chef Manager at Hana Group
Shrewsbury, England, United Kingdom - Full Time
Skills Needed
Team Leadership, Food Safety, Health And Safety, Haccp, Allergen Compliance, Customer Service, Multitasking, Inventory Management, Food Preparation, Audit Compliance, Forward Planning, Coshh
Specialization
Candidates should have experience in leading teams and a strong understanding of food safety and health regulations. The role requires an energetic individual capable of working in a fast-paced environment with the ability to start shifts as early as 6:00 am.
Experience Required
Minimum 2 year(s)
Junior- Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, , India - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Menu Planning, Culinary Arts, Budget Management, Guest Relations, Food Safety, Performance Appraisal, Staff Training, Event Coordination
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Must be capable of leading shifts and maintaining strict food handling standards.
Experience Required
Minimum 2 year(s)
Banquet Sous Chef at Myers Park Country Club, Inc
Charlotte, North Carolina, United States - Full Time
Skills Needed
Kitchen Supervision, Menu Development, Inventory Management, Cost Control, Food Production, Staff Training, Banquet Execution, Food Safety, Plating Standards, Sanitation Practices, Expediting, Mise En Place
Specialization
Candidates must have a degree from a post-secondary culinary arts program and at least three years of experience in food preparation and kitchen operations. Proficiency in kitchen equipment and a strong knowledge of food handling and safety procedures are required.
Experience Required
Minimum 2 year(s)