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Chef De Partie Jobs overseas

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Chef Garde Manger at Mira Vista Country Club
Fort Worth, Texas, United States - Full Time
Skills Needed
Garde Manger Techniques, Cold Kitchen Production, Plating And Presentation, Knife Skills, Menu Development, Food Safety And Sanitation, Charcuterie, Raw Bar Presentation, Cold Banquet Displays, Organization, Communication, Teamwork
Specialization
Requires 3-5 years of professional culinary experience in luxury hospitality environments with strong knife skills. Candidates must be proficient in classical and modern garde manger techniques and refined plating 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)
Chef - Fixed Term at Summerset
Howick, Auckland, New Zealand - Full Time
Skills Needed
Professional Cookery, Food Safety Plans, Menu Creation, Dietary Catering, Kitchen Management, Fine Dining, Food Preparation
Specialization
Candidates must hold a professional cookery qualification and have experience as a Cook or Chef. A sound understanding of Food Safety Plans and a collaborative team spirit are essential.
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)
Sous Chef (m/w/d) at Radisson Hotel Group
Hamburg, Hamburg, Germany - Full Time
Skills Needed
Kitchen Management, Culinary Creativity, Budget Management, Inventory Control, Team Leadership, Guest Service, German Language, English Language, Digital Tool Proficiency, Communication Skills
Specialization
Requires professional kitchen experience with strong supervisory and management skills and a hands-on leadership style. Proficiency in German and English, along with a passion for hospitality and digital tool adaptability, is essential.
Experience Required
Minimum 5 year(s)
Executive Chef II at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Dhaka, Dhaka Division, Bangladesh - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Staff Leadership, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Oversight, Resource Planning
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 handling and sanitation standards.
Experience Required
Minimum 5 year(s)
EN - Chef Manager at Hana Group
City of Edinburgh, Scotland, United Kingdom - Full Time
Skills Needed
Team Leadership, Food Safety, Health And Safety Compliance, Ingredient Preparation, Multitasking, Organization, Allergen Compliance, Customer Service, Audit Standards, Time Management
Specialization
Requires experience in leading people and a strong understanding of food safety and health regulations. Candidates must be reliable early risers capable of working in a fast-paced environment.
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 & Sanitation, Staff Leadership, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Oversight, Training & Mentoring
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/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)
Inköpschef - EMBA at Oak Consulting
, , - Full Time
Skills Needed
Strategic Sourcing, Negotiation, Supplier Management, Contract Management, Leadership, Analytical Thinking, Business Development, Project Management, Supply Chain Management, International Business, Procurement Process, Change Management
Specialization
Requires a degree in economics, engineering, or supply chain with documented experience in strategic procurement, preferably within the manufacturing industry. Must be proficient in English and Swedish with strong negotiation skills and experience in leadership or project management.
Experience Required
Minimum 5 year(s)
Chef - Vale Hotel at endeavour group careers
Townsville, Queensland, Australia - Full Time
Skills Needed
Cooking, Food Preparation, Kitchen Safety, Hygiene Standards, Communication, Organization, Manual Handling, Team Collaboration, Customer Service
Specialization
Candidates must have experience working in a fast-paced kitchen and hold necessary trade cooking qualifications. The role requires the ability to perform physical tasks such as manual handling and lifting.
Experience Required
Minimum 2 year(s)
Banquet Sous Chef at MGH Hospitality
New City, New York, United States - Full Time
Skills Needed
Banquet Management, Culinary Production, Menu Execution, Staff Training, Inventory Management, Food Waste Control, Beo Interpretation, Fine Dining Techniques, High Volume Catering, Kitchen Organization, Team Leadership, Plating And Presentation
Specialization
Requires 2-3 years of experience as a Banquet Sous Chef or Lead Cook in luxury hospitality or high-volume fine dining. A valid NYC DOH Food Protection Certificate and flexibility to work a variable event-based schedule are mandatory.
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, Table Service, Menu Knowledge, Wine Knowledge, Cocktail Knowledge, Teamwork, Communication, Sales, Attention To Detail, Anticipation, Interpersonal Skills
Specialization
The ideal candidate is energetic, sociable, and possesses a strong team spirit with a focus on high-quality service. You should have a natural sales aptitude and a passion for advising customers on food and beverage offerings.
Sous Chef-Banquet at IHG Career
, Giza, Egypt - Full Time
Skills Needed
Kitchen Management, Menu Design, Food Quality Control, Staff Training, Inventory Management, Budgeting, Food Hygiene Compliance, Team Leadership, Stock Control, Supplier Negotiation, Culinary Techniques, Communication, Hr Support, Onboarding, Computer Literacy
Specialization
Candidates must hold a bachelor's degree in culinary arts or a diploma with at least 3 years of experience in hotels. Proficiency in English and basic computer skills are required to manage inventory and communicate effectively with the team.
Experience Required
Minimum 2 year(s)
Dim Sum Head Chef at Accor
Kuching, Sarawak, Malaysia - Full Time
Skills Needed
Dim Sum Preparation, Menu Development, Kitchen Management, Food Costing, Haccp, Team Leadership, Inventory Control, Food Safety, Dough Making, Culinary Innovation, Staff Training, Quality Control
Specialization
Requires 5-8 years of experience in Chinese cuisine with at least 2-3 years in a leadership role specializing in dim sum. Candidates should have strong expertise in traditional and modern dim sum techniques and experience in high-volume hotel or fine dining environments.
Experience Required
Minimum 5 year(s)
Chef d'équipe H/F at Léon Grosse
Saint-Rémy, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Construction Management, Site Supervision, Quality Control, Safety Management, Supply Chain Management, Team Leadership, Organization, Structural Work, Technical Coordination
Specialization
Candidates should have at least 3 years of experience in a similar construction role, either through technical training or self-taught experience. Strong organizational skills, a sense of responsibility, and the ability to lead by example are required.
Experience Required
Minimum 2 year(s)
Sous Chef (m/w/d) at Greenreb Deutschland GmbH
Oberhausen, North Rhine-Westphalia, Germany - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Team Leadership, Haccp Compliance, Food Presentation, Staff Scheduling, System Gastronomy, Event Catering, Quality Control, Team Motivation
Specialization
Requires a completed culinary qualification and 3-4 years of experience in a similar position, preferably in system gastronomy or events. Candidates must demonstrate strong leadership skills, a goal-oriented work style, and high quality standards.
Experience Required
Minimum 2 year(s)
Executive Chef II at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bengaluru, karnataka, India - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Cost Control, Customer Service, Team Leadership, Performance Management, Purchasing, Inventory Management, Training And Development, Conflict Resolution, Quality Assurance
Specialization
Candidates must possess either a high school diploma with 6 years of culinary experience or a 2-year degree in a related field with 4 years of experience. Strong leadership, communication, and financial management skills are required to oversee kitchen operations and develop staff.
Experience Required
Minimum 5 year(s)
Banquet Sous Chef at Chetola Resort
Blowing Rock, North Carolina, United States - Full Time
Skills Needed
Banquet Operations, Culinary Leadership, Menu Planning, Food Safety, Inventory Management, Staff Supervision, Plating Consistency, High Volume Production, Kitchen Organization, Event Coordination, Servsafe Compliance, Team Mentoring
Specialization
Requires a minimum of 2 years of culinary experience, preferably in high-volume upscale resorts, and a ServSafe certification. An Associate degree in Culinary Arts is preferred along with the ability to work flexible hours including weekends and holidays.
Experience Required
Minimum 2 year(s)
OCEAN - Sous Chef at Viking Cruises
, , - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Public Health Compliance, Team Leadership, Inventory Control, Menu Planning, Food Safety, Budgeting, Staff Training, Performance Reviews, English Communication, Multicultural Team Management, Plating And Presentation, Sanitation Standards, Administrative Skills, Pc Proficiency
Specialization
Requires 3-4 years of experience as a Sous Chef in a 5-star resort, hotel, or premium restaurant. Candidates must be fluent in English, capable of handling physical demands, and possess strong leadership and sanitation knowledge.
Experience Required
Minimum 2 year(s)
Kitchen Sous Chef at Century Casinos Inc
St. Albert, Alberta, Canada - Full Time
Skills Needed
Kitchen Supervision, Food Preparation, Staff Training, Performance Management, Customer Service, Problem Solving, Inventory Management, Health And Safety Compliance, Menu Planning, Leadership, Time Management, Culinary Techniques
Specialization
Requires at least one year of recent experience in a supervisory and cooking role, preferably in hospitality or gaming. Must hold a Journeyman Chef Certificate, Red Seal, Food Safe Certificate, and ProServe.
Chef Garde Manger at Mira Vista Country Club
Fort Worth, Texas, United States -
Full Time

Start Date

Immediate

Expiry Date

01 Sep, 26

Salary

0.0

Posted On

03 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Garde Manger Techniques, Cold Kitchen Production, Plating And Presentation, Knife Skills, Menu Development, Food Safety And Sanitation, Charcuterie, Raw Bar Presentation, Cold Banquet Displays, Organization, Communication, Teamwork

Industry

Golf Courses and Country Clubs

Description
Description Chef Garde Manger Mira Vista Country Club | Fort Worth, Texas About Mira Vista Country Club At Mira Vista Country Club, we are committed to building a culinary program centered on craftsmanship, creativity, seasonality, and uncompromising quality. Our kitchen culture values professionalism, continuous growth, and a genuine passion for hospitality. We believe exceptional food begins with exceptional ingredients, thoughtful technique, and a team that takes pride in every detail. From refined à la carte dining and elevated member events to seasonal features and curated wine dinners, our culinary program continues to evolve with innovation and purpose. We are seeking a talented and motivated Chef Garde Manger to join our culinary team and help elevate our cold kitchen and composed presentation program. Position Summary The Chef Garde Manger will oversee the preparation and execution of all cold kitchen production, including composed salads, chilled appetizers, charcuterie, raw bar presentations, cold banquet displays, desserts, and specialty event offerings. This position is ideal for a culinary professional who possesses strong organizational skills, refined plating ability, and a passion for modern presentation and ingredient-driven cuisine. The ideal candidate thrives in a quality-focused environment and takes pride in precision, consistency, and creativity. Key Responsibilities • Execute high-level cold kitchen production for à la carte dining, banquets, wine dinners, and member events • Prepare composed salads, chilled seafood presentations, charcuterie, hors d’oeuvres, terrines, cold sauces, and specialty garnishes • Assist in seasonal menu development and feature creation • Maintain exceptional standards of cleanliness, organization, and product handling • Ensure consistency in presentation, flavor, and execution • Work collaboratively with Executive Chef and culinary leadership team to maintain operational excellence • Assist with training and mentoring culinary team members • Maintain proper food safety and sanitation standards at all times • Contribute creatively to evolving menus and member dining experiences What We Offer • Competitive compensation based on experience • Stable, professional kitchen environment • Opportunity to work with premium ingredients and creative seasonal menus • Supportive culinary leadership focused on development and growth • Consistent year-round operation within a premier private club environment • Opportunity to contribute to a growing and evolving culinary program At Mira Vista Country Club, we are building more than a kitchen — we are building a team of professionals dedicated to excellence, hospitality, and continuous improvement. Qualified candidates are encouraged to apply and become part of a culinary culture where quality, creativity, and professionalism matter every day. Requirements Qualifications • 3–5 years of professional culinary experience in high-quality restaurants, hotels, clubs, or luxury hospitality environments • Strong knife skills and understanding of classical and modern garde manger techniques • Experience with composed plating and refined presentation standards • Ability to work efficiently in a fast-paced environment while maintaining attention to detail • Strong organizational and communication skills • Self-motivated, dependable, and team-oriented • Passion for culinary excellence and long-term professional growth
Responsibilities
Oversee the preparation and execution of all cold kitchen production, including salads, appetizers, and charcuterie for dining and events. Collaborate with culinary leadership to maintain operational excellence and contribute to seasonal menu development.
Chef Garde Manger at Mira Vista Country Club
Fort Worth, Texas, United States - Full Time
Skills Needed
Garde Manger Techniques, Cold Kitchen Production, Plating And Presentation, Knife Skills, Menu Development, Food Safety And Sanitation, Charcuterie, Raw Bar Presentation, Cold Banquet Displays, Organization, Communication, Teamwork
Specialization
Requires 3-5 years of professional culinary experience in luxury hospitality environments with strong knife skills. Candidates must be proficient in classical and modern garde manger techniques and refined plating 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)
Chef - Fixed Term at Summerset
Howick, Auckland, New Zealand - Full Time
Skills Needed
Professional Cookery, Food Safety Plans, Menu Creation, Dietary Catering, Kitchen Management, Fine Dining, Food Preparation
Specialization
Candidates must hold a professional cookery qualification and have experience as a Cook or Chef. A sound understanding of Food Safety Plans and a collaborative team spirit are essential.
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)
Sous Chef (m/w/d) at Radisson Hotel Group
Hamburg, Hamburg, Germany - Full Time
Skills Needed
Kitchen Management, Culinary Creativity, Budget Management, Inventory Control, Team Leadership, Guest Service, German Language, English Language, Digital Tool Proficiency, Communication Skills
Specialization
Requires professional kitchen experience with strong supervisory and management skills and a hands-on leadership style. Proficiency in German and English, along with a passion for hospitality and digital tool adaptability, is essential.
Experience Required
Minimum 5 year(s)
Executive Chef II at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Dhaka, Dhaka Division, Bangladesh - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Staff Leadership, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Oversight, Resource Planning
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 handling and sanitation standards.
Experience Required
Minimum 5 year(s)
EN - Chef Manager at Hana Group
City of Edinburgh, Scotland, United Kingdom - Full Time
Skills Needed
Team Leadership, Food Safety, Health And Safety Compliance, Ingredient Preparation, Multitasking, Organization, Allergen Compliance, Customer Service, Audit Standards, Time Management
Specialization
Requires experience in leading people and a strong understanding of food safety and health regulations. Candidates must be reliable early risers capable of working in a fast-paced environment.
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 & Sanitation, Staff Leadership, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Oversight, Training & Mentoring
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/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)
Inköpschef - EMBA at Oak Consulting
, , - Full Time
Skills Needed
Strategic Sourcing, Negotiation, Supplier Management, Contract Management, Leadership, Analytical Thinking, Business Development, Project Management, Supply Chain Management, International Business, Procurement Process, Change Management
Specialization
Requires a degree in economics, engineering, or supply chain with documented experience in strategic procurement, preferably within the manufacturing industry. Must be proficient in English and Swedish with strong negotiation skills and experience in leadership or project management.
Experience Required
Minimum 5 year(s)
Chef - Vale Hotel at endeavour group careers
Townsville, Queensland, Australia - Full Time
Skills Needed
Cooking, Food Preparation, Kitchen Safety, Hygiene Standards, Communication, Organization, Manual Handling, Team Collaboration, Customer Service
Specialization
Candidates must have experience working in a fast-paced kitchen and hold necessary trade cooking qualifications. The role requires the ability to perform physical tasks such as manual handling and lifting.
Experience Required
Minimum 2 year(s)
Banquet Sous Chef at MGH Hospitality
New City, New York, United States - Full Time
Skills Needed
Banquet Management, Culinary Production, Menu Execution, Staff Training, Inventory Management, Food Waste Control, Beo Interpretation, Fine Dining Techniques, High Volume Catering, Kitchen Organization, Team Leadership, Plating And Presentation
Specialization
Requires 2-3 years of experience as a Banquet Sous Chef or Lead Cook in luxury hospitality or high-volume fine dining. A valid NYC DOH Food Protection Certificate and flexibility to work a variable event-based schedule are mandatory.
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, Table Service, Menu Knowledge, Wine Knowledge, Cocktail Knowledge, Teamwork, Communication, Sales, Attention To Detail, Anticipation, Interpersonal Skills
Specialization
The ideal candidate is energetic, sociable, and possesses a strong team spirit with a focus on high-quality service. You should have a natural sales aptitude and a passion for advising customers on food and beverage offerings.
Sous Chef-Banquet at IHG Career
, Giza, Egypt - Full Time
Skills Needed
Kitchen Management, Menu Design, Food Quality Control, Staff Training, Inventory Management, Budgeting, Food Hygiene Compliance, Team Leadership, Stock Control, Supplier Negotiation, Culinary Techniques, Communication, Hr Support, Onboarding, Computer Literacy
Specialization
Candidates must hold a bachelor's degree in culinary arts or a diploma with at least 3 years of experience in hotels. Proficiency in English and basic computer skills are required to manage inventory and communicate effectively with the team.
Experience Required
Minimum 2 year(s)
Dim Sum Head Chef at Accor
Kuching, Sarawak, Malaysia - Full Time
Skills Needed
Dim Sum Preparation, Menu Development, Kitchen Management, Food Costing, Haccp, Team Leadership, Inventory Control, Food Safety, Dough Making, Culinary Innovation, Staff Training, Quality Control
Specialization
Requires 5-8 years of experience in Chinese cuisine with at least 2-3 years in a leadership role specializing in dim sum. Candidates should have strong expertise in traditional and modern dim sum techniques and experience in high-volume hotel or fine dining environments.
Experience Required
Minimum 5 year(s)
Chef d'équipe H/F at Léon Grosse
Saint-Rémy, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Construction Management, Site Supervision, Quality Control, Safety Management, Supply Chain Management, Team Leadership, Organization, Structural Work, Technical Coordination
Specialization
Candidates should have at least 3 years of experience in a similar construction role, either through technical training or self-taught experience. Strong organizational skills, a sense of responsibility, and the ability to lead by example are required.
Experience Required
Minimum 2 year(s)
Sous Chef (m/w/d) at Greenreb Deutschland GmbH
Oberhausen, North Rhine-Westphalia, Germany - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Team Leadership, Haccp Compliance, Food Presentation, Staff Scheduling, System Gastronomy, Event Catering, Quality Control, Team Motivation
Specialization
Requires a completed culinary qualification and 3-4 years of experience in a similar position, preferably in system gastronomy or events. Candidates must demonstrate strong leadership skills, a goal-oriented work style, and high quality standards.
Experience Required
Minimum 2 year(s)
Executive Chef II at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bengaluru, karnataka, India - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Cost Control, Customer Service, Team Leadership, Performance Management, Purchasing, Inventory Management, Training And Development, Conflict Resolution, Quality Assurance
Specialization
Candidates must possess either a high school diploma with 6 years of culinary experience or a 2-year degree in a related field with 4 years of experience. Strong leadership, communication, and financial management skills are required to oversee kitchen operations and develop staff.
Experience Required
Minimum 5 year(s)
Banquet Sous Chef at Chetola Resort
Blowing Rock, North Carolina, United States - Full Time
Skills Needed
Banquet Operations, Culinary Leadership, Menu Planning, Food Safety, Inventory Management, Staff Supervision, Plating Consistency, High Volume Production, Kitchen Organization, Event Coordination, Servsafe Compliance, Team Mentoring
Specialization
Requires a minimum of 2 years of culinary experience, preferably in high-volume upscale resorts, and a ServSafe certification. An Associate degree in Culinary Arts is preferred along with the ability to work flexible hours including weekends and holidays.
Experience Required
Minimum 2 year(s)
OCEAN - Sous Chef at Viking Cruises
, , - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Public Health Compliance, Team Leadership, Inventory Control, Menu Planning, Food Safety, Budgeting, Staff Training, Performance Reviews, English Communication, Multicultural Team Management, Plating And Presentation, Sanitation Standards, Administrative Skills, Pc Proficiency
Specialization
Requires 3-4 years of experience as a Sous Chef in a 5-star resort, hotel, or premium restaurant. Candidates must be fluent in English, capable of handling physical demands, and possess strong leadership and sanitation knowledge.
Experience Required
Minimum 2 year(s)
Kitchen Sous Chef at Century Casinos Inc
St. Albert, Alberta, Canada - Full Time
Skills Needed
Kitchen Supervision, Food Preparation, Staff Training, Performance Management, Customer Service, Problem Solving, Inventory Management, Health And Safety Compliance, Menu Planning, Leadership, Time Management, Culinary Techniques
Specialization
Requires at least one year of recent experience in a supervisory and cooking role, preferably in hospitality or gaming. Must hold a Journeyman Chef Certificate, Red Seal, Food Safe Certificate, and ProServe.