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Chef De Partie Jobs overseas

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Lead Cook/Sous Chef at Cedar Creek of Bloomington Memory Care
Wentzville, Missouri, United States - Full Time
Skills Needed
Culinary Production, Kitchen Management, Food Safety Compliance, Staff Training, Inventory Management, Food Handling, Sanitation Standards, Catering, Conflict Resolution, Microsoft Office Suite, Menu Execution, Leadership
Specialization
Requires a high school diploma and at least two years of experience in culinary production. Food Manager Certification and formal culinary training are preferred.
Experience Required
Minimum 2 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
La Grande-Motte, Occitania, France - Full Time
Skills Needed
Culinary Production, Management, Team Leadership, Menu Planning, Technical Sheets Adherence, Buffet Presentation, Plating Control, Service Organization, Team Supervision, Team Training, Hygiene Standards, Safety Rules, Inventory Forecasting, Haccp Compliance, Operational Leadership, Technical Leadership
Specialization
Candidates must possess a CAP/BEP in cuisine along with a minimum of five years of successful experience managing large volumes, buffets, and leading teams, demonstrating strong pedagogical skills in HACCP execution.
Experience Required
Minimum 5 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Le Grau-du-Roi, Occitania, France - Full Time
Skills Needed
Culinary Production, Team Management, Menu Planning, Technical Sheets Adherence, Buffet Presentation, Plating Control, Service Organization, Team Supervision, Team Training, Hygiene Standards, Safety Regulations, Inventory Management, Haccp Compliance, Operational Leadership, Creative Talent
Specialization
Candidates must hold a CAP/BEP in cuisine and possess a minimum of five years of successful experience managing large volumes, buffets, and leading teams. Essential requirements include proficiency in HACCP processes, rigor in following technical sheets, strong interpersonal skills for interacting with vacationers, and operational leadership capabilities.
Experience Required
Minimum 5 year(s)
Indian Cuisine Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Budget Management, Food Preparation, Quality Control, Team Leadership, Inventory Management, Customer Service, Training And Development, Communication Skills, Problem Solving
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts/Hospitality with 2 years of experience. Strong leadership, culinary expertise, and knowledge of food safety regulations are required.
Experience Required
Minimum 2 year(s)
Chef de magasin H/F at Belambra Clubs & Hôtels
Mont-de-Lans, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Detail Orientation, Organization, Order Management, Inventory Control, Logistics, Stock Management, Purchasing, Supplier Negotiation, Data Entry, Supervision, Delivery Compliance, Hygiene Standards, Safety Standards, Haccp Compliance, It Proficiency, Management
Specialization
Candidates should possess strong organizational skills, a keen eye for detail regarding product quality and pricing, and proven field experience in catering or restaurant environments. Proficiency in IT tools, including the Moneweb software, and a solid understanding of HACCP processes are essential for this logistics and management role.
Experience Required
Minimum 2 year(s)
Regional Sushi Chef at Hana Group US
Atlanta, Georgia, United States - Full Time
Skills Needed
Sushi Preparation, Knife Skills, People Leadership, Coaching, Food Safety, Sanitation Compliance, Waste Control, Customer Engagement, Inventory Management, Training, Filleting Fish, Operational Excellence
Specialization
Requires at least three years of food service experience with expert sushi rolling and knife skills. A valid food handler's license and reliable transportation for regular travel within the assigned area are mandatory.
Experience Required
Minimum 2 year(s)
Sous Chef - Kitchen at Genesis Global Group
Princeton, New Jersey, United States - Full Time
Skills Needed
Food Preparation, Menu Development, Cost Control, Waste Management, Staff Training, Sanitization, Health Department Compliance, Portion Control, Quality Standards, Personal Hygiene, Safety Regulations
Specialization
The candidate must be an experienced, team-oriented professional capable of working weekdays, weekends, and holidays. Physical ability to stand, walk, and handle kitchen equipment in a high-temperature environment is required.
Experience Required
Minimum 2 year(s)
Sous Chef - Kitchen at Genesis Global Group
Princeton, New Jersey, United States - Full Time
Skills Needed
Food Preparation, Menu Development, Cost Control, Waste Management, Staff Training, Sanitization, Health Department Compliance, Portion Control, Quality Standards, Personal Hygiene, Safety Regulations
Specialization
Seeking an experienced, team-oriented candidate capable of working weekdays, weekends, and holidays. Must be able to meet the physical demands of a kitchen environment and adhere to local health department guidelines.
Experience Required
Minimum 2 year(s)
Assistant Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
San Antonio, Texas, United States - Full Time
Skills Needed
Kitchen Management, Food Production, Purchasing, Kitchen Sanitation, Staff Supervision, Menu Development, Inventory Management, Customer Service, Performance Appraisal, Food Presentation, Budget Management, Coaching And Mentoring
Specialization
Requires a high school diploma with 5 years of culinary experience or a 2-year culinary degree with 3 years of experience. Must possess strong leadership skills and the ability to maintain strict food handling and sanitation standards.
Experience Required
Minimum 5 year(s)
Chef Manager (RIDG) at Civitas Senior Living
Fort Worth, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Quality Assurance, Cost Management, Talent Development, Staff Scheduling, Menu Planning, Regulatory Compliance, Inventory Control, Food Handling, Budgetary Management, Employee Mentoring, Nutritional Guidelines
Specialization
Requires at least 2 years of relevant culinary experience and at least one year of supervisory experience in food service management. Candidates must have knowledge of DHSR Dietary regulations and a genuine desire to serve the elderly population.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Shillong, Meghalaya, India - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Management, Guest Satisfaction, Financial Performance, Quality Control, Staff Development, Sanitation Standards, Food Preparation, Menu Development, Budget Management, Safety Procedures, Customer Service, Human Resources, Performance Appraisal, Problem Solving
Specialization
Candidates need either a high school diploma or GED with 6 years of relevant culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include demonstrating leadership, managing departmental expenses, ensuring compliance with food handling and sanitation standards, and actively managing human resource activities like training and performance appraisals.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Bali, Indonesia - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Management, Guest Satisfaction, Financial Performance, Quality Control, Staff Development, Sanitation Standards, Menu Development, Food Presentation, Budget Management, Purchasing, Employee Relations, Problem Solving, Performance Management, Hospitality
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include demonstrating strong leadership, managing controllable expenses like food cost, setting performance goals, and ensuring strict compliance with food handling and sanitation standards.
Experience Required
Minimum 5 year(s)
Chef des ventes F/H at METRO/MAKRO
Saint-Maximin, Hauts-de-France, France - Full Time
Skills Needed
Sales Management, Team Leadership, Performance Tracking, Commercial Strategy, Coaching, Business Development, Stakeholder Management, Market Share Growth, Resource Planning, Customer Relationship Management
Specialization
Requires at least 5 years of proven commercial experience, ideally within the food distribution or Horeca (Hotel, Restaurant, Cafe) sector. Must demonstrate strong leadership skills, the ability to develop collaborators, and a strategic vision to increase market share.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Culinary Operations, Staff Management, Menu Development, Food Safety, Sanitation Standards, Budgeting, Cost Control, Team Leadership, Customer Service, Performance Management, Training And Development, Inventory Management, Quality Assurance, Food Preparation, Communication Skills
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or hospitality industry. Strong leadership, communication, and food safety knowledge are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Culinary Operations, Menu Development, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Performance Management, Customer Service, Team Leadership, Inventory Management, Food Preparation, Quality Control, Training And Development, Conflict Resolution, Financial Reporting
Specialization
Candidates must possess a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or hospitality industry. Strong leadership, communication, and operational management skills are required to effectively lead kitchen staff and meet guest expectations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at The Quarry Golf Club Inc
Naples, Campania, Italy - Full Time
Skills Needed
Culinary Operations, Menu Development, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Banquets, A La Carte Service, Cost Control, Leadership, Mentoring, Inventory Management, Pos Systems, Timekeeping Systems, Microsoft Office
Specialization
Candidates must have an Associate’s degree in Culinary Arts or a Sous Certification, along with 3 to 5 years of experience in an upscale resort or country club. Applicants must possess strong leadership skills, financial management capabilities, and valid Florida Food Manager and TIPS training certificates.
Experience Required
Minimum 2 year(s)
Exec Sous Chef, Ops at gategroup
San Francisco, California, United States - Full Time
Skills Needed
Culinary Management, Food Production, Inventory Control, Staff Supervision, Menu Planning, Haccp Compliance, Fda Regulations, Cost Management, Training And Development, Time Management, Leadership, Analytical Skills, Communication, Microsoft Office, Servsafe Certification, Waste Reduction
Specialization
Requires an Associate or Bachelor degree in Culinary Arts and 7-10 years of progressive chef experience, including supervisory roles in high-volume environments. Must possess strong leadership skills and be able to obtain ServSafe certification.
Experience Required
Minimum 10 year(s)
CHEF D'EQUIPE (H/F) at Job&Talent France
Lieusaint, Ile-de-France, France - Full Time
Skills Needed
Team Coordination, Operational Supervision, Haccp Compliance, Quality Control, Staff Training, Performance Reporting, Conflict Resolution, Logistics Management, Operational Management, Priority Management
Specialization
Confirmed experience in team leadership within a logistics environment is required. Candidates should possess strong operational management skills and autonomy, with CACES certification being a plus.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at The Quarry Golf Club Inc
Naples, Campania, Italy - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Staff Training And Mentoring, Food Safety And Sanitation, Menu Development, Inventory Management, Cost Control, Fine Dining, Team Management, Quality Control, Food Presentation, H2b Staff Management
Specialization
Candidates must have proven leadership experience in a club, resort, or fine dining environment. Strong knowledge of kitchen operations, food safety standards, and the ability to work in a fast-paced team environment are required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
San Francisco, California, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Purchasing, Team Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year culinary degree 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)
Lead Cook/Sous Chef at Cedar Creek of Bloomington Memory Care
Wentzville, Missouri, United States -
Full Time

Start Date

Immediate

Expiry Date

03 Aug, 26

Salary

25.0

Posted On

05 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary production, Kitchen management, Food safety compliance, Staff training, Inventory management, Food handling, Sanitation standards, Catering, Conflict resolution, Microsoft Office Suite, Menu execution, Leadership

Industry

Hospitals and Health Care

Description
Description Position: Lead Cook/Sous Chef About Cedarhurst: Cedarhurst Senior Living is a leading provider of senior living communities, dedicated to enriching the lives of residents through exceptional care and personalized services. With a commitment to excellence and innovation, Cedarhurst creates vibrant environments where seniors can thrive and enjoy a fulfilling lifestyle. Why Work for Cedarhurst: At Cedarhurst, our core values guide how we work together and how we care for those we serve. We expect every team member to be passionate, trustworthy, empathetic, positive, respectful, and approachable. Being part of Cedarhurst means making a meaningful difference every day. We believe our team is our greatest strength. That’s why we invest in comprehensive training, as well as opportunities for both personal and professional growth. We’re committed to promoting from within and supporting team members who want to build their careers with us. Cedarhurst offers a competitive benefits package, including medical insurance, life insurance, long-term disability coverage, and a 401(k) plan with company match (after one year of service) for eligible employees. At Cedarhurst, we go beyond the standard benefits program to recognize and support our team. Along with comprehensive benefits, we offer GROW Points—a unique rewards system that celebrates your hard work and dedication. You’ll also enjoy perks like exclusive Skechers shoe discounts, early paycheck access, and more! Position Summary: The Lead Cook/Sous Chef, reporting directly to the Dining Services Director, assists in managing the daily operations of the kitchen and dining services. This role supports meal preparation, staff training, inventory management, and food safety compliance to ensure residents consistently receive high-quality dining experiences. By coordinating with the Dining Services Director, the Lead Cook/Sous Chef helps maintain kitchen organization, oversees food handling and sanitation standards, and provides leadership coverage in the Director’s absence. This position plays a key role in upholding Cedarhurst dining programs, supporting special events, and promoting resident satisfaction through excellence in food service. Essential Functions: Oversee and organize kitchen stock and inventory levels in the absence of the Dining Services Director Work with the Dining Services Director to maintain kitchen organization. Assist in orientation and continued training of dining team. Instruct all team on operation, maintenance, and cleaning of all dining services equipment. Exhibit thorough knowledge of and conduct hands-on training of staff on all food service positions and proper food handling. Assist in ensuring food is properly prepared, portioned and served and monitors all food items to ensure the guidelines for temperature, taste and quality are upheld. Remain current and up to date with all food safety licensing requirements for state, county, and local authorities. Assist with proper documentation of temperature logs, refrigeration logs, sanitation logs and cleaning schedules. Support all catering, room service, special party needs, marketing functions, etc. Demonstrate a working knowledge of all dining service shifts and be familiar with individual assignments and resident dining needs. Cover shifts in the absence of Dining Services Director Develop schedules and place orders as needed. Attend community leadership meetings as needed. Learn and implement Cedarhurst dining programs. Maintain safety standards as outlined by Cedarhurst guidelines for infection control. Utilize basic mathematical concepts such as addition, subtraction, multiplication, division, fractions, percentages, rations, and proportions to practical situations. Maintain appropriate food temperatures by ensuring proper cooling/heating procedures are followed and equipment is working properly. Ensure effective communication is being utilized by community staff with the residents’ families concerning residents’ care, encompassing their physical, personal, and emotional wellbeing. Work well with others and take direction from management, as well as taking initiative with the capability to engage in conflict intervention and resolution for residents, families, employees, and others as needed. Other duties as assigned. Qualifications: High School Diploma or equivalent required. Two (2) years experience working in culinary production with food and restaurant knowledge. Formal culinary training preferred. Food Manager Certification preferred or ability to obtain. Applicable state/county licensure preferred. CPR or BLS certification preferred. Basic understanding of Microsoft Office Suite (Word, Excel, Outlook, PowerPoint). Working Conditions: This position may need to walk or stand for extended periods and move throughout the community, resident apartments, and other areas of the community. While performing the duties of this job, the employee may occasionally be required to stoop, kneel, crouch, or crawl, as well as climb or balance. While performing the duties of this job, the employee is required to communicate effectively and identify/interpret written information. This position may need to lift up to fifty (50) pounds independently, and up to 200 pounds with assistance. Individuals in this position are required to follow all infection prevention and control protocols, including the use of personal protective equipment (PPE) when necessary, to ensure the health and safety of residents, staff, and visitors. This role involves actively participating in all staff activities aimed at fostering teamwork, unity, and morale. The individual will contribute as a collaborative team player, working alongside colleagues to create a supportive and cohesive work environment. Individuals in this position are required to stay current on all training and ongoing education initiatives. They are expected to actively pursue self-improvement and embrace opportunities for continuous learning to enhance their skills and knowledge. We are an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, we will provide reasonable accommodations to qualified individuals with disabilities and encourages prospective employees and incumbents to discuss potential accommodations with the employer. Cedarhurst considers the health and safety of its residents, family members, and team members as its highest priorities. All offers of employment are contingent upon the successful completion of a background check and drug screening, participation in required health assessments (such as TB testing or physical evaluations), and the use of designated personal protective equipment (PPE) as required by company policy and applicable law.
Responsibilities
Assists the Dining Services Director in managing daily kitchen operations, including meal preparation, staff training, and inventory control. Ensures high-quality dining experiences for residents while maintaining strict food safety and sanitation standards.
Lead Cook/Sous Chef at Cedar Creek of Bloomington Memory Care
Wentzville, Missouri, United States - Full Time
Skills Needed
Culinary Production, Kitchen Management, Food Safety Compliance, Staff Training, Inventory Management, Food Handling, Sanitation Standards, Catering, Conflict Resolution, Microsoft Office Suite, Menu Execution, Leadership
Specialization
Requires a high school diploma and at least two years of experience in culinary production. Food Manager Certification and formal culinary training are preferred.
Experience Required
Minimum 2 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
La Grande-Motte, Occitania, France - Full Time
Skills Needed
Culinary Production, Management, Team Leadership, Menu Planning, Technical Sheets Adherence, Buffet Presentation, Plating Control, Service Organization, Team Supervision, Team Training, Hygiene Standards, Safety Rules, Inventory Forecasting, Haccp Compliance, Operational Leadership, Technical Leadership
Specialization
Candidates must possess a CAP/BEP in cuisine along with a minimum of five years of successful experience managing large volumes, buffets, and leading teams, demonstrating strong pedagogical skills in HACCP execution.
Experience Required
Minimum 5 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Le Grau-du-Roi, Occitania, France - Full Time
Skills Needed
Culinary Production, Team Management, Menu Planning, Technical Sheets Adherence, Buffet Presentation, Plating Control, Service Organization, Team Supervision, Team Training, Hygiene Standards, Safety Regulations, Inventory Management, Haccp Compliance, Operational Leadership, Creative Talent
Specialization
Candidates must hold a CAP/BEP in cuisine and possess a minimum of five years of successful experience managing large volumes, buffets, and leading teams. Essential requirements include proficiency in HACCP processes, rigor in following technical sheets, strong interpersonal skills for interacting with vacationers, and operational leadership capabilities.
Experience Required
Minimum 5 year(s)
Indian Cuisine Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Budget Management, Food Preparation, Quality Control, Team Leadership, Inventory Management, Customer Service, Training And Development, Communication Skills, Problem Solving
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts/Hospitality with 2 years of experience. Strong leadership, culinary expertise, and knowledge of food safety regulations are required.
Experience Required
Minimum 2 year(s)
Chef de magasin H/F at Belambra Clubs & Hôtels
Mont-de-Lans, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Detail Orientation, Organization, Order Management, Inventory Control, Logistics, Stock Management, Purchasing, Supplier Negotiation, Data Entry, Supervision, Delivery Compliance, Hygiene Standards, Safety Standards, Haccp Compliance, It Proficiency, Management
Specialization
Candidates should possess strong organizational skills, a keen eye for detail regarding product quality and pricing, and proven field experience in catering or restaurant environments. Proficiency in IT tools, including the Moneweb software, and a solid understanding of HACCP processes are essential for this logistics and management role.
Experience Required
Minimum 2 year(s)
Regional Sushi Chef at Hana Group US
Atlanta, Georgia, United States - Full Time
Skills Needed
Sushi Preparation, Knife Skills, People Leadership, Coaching, Food Safety, Sanitation Compliance, Waste Control, Customer Engagement, Inventory Management, Training, Filleting Fish, Operational Excellence
Specialization
Requires at least three years of food service experience with expert sushi rolling and knife skills. A valid food handler's license and reliable transportation for regular travel within the assigned area are mandatory.
Experience Required
Minimum 2 year(s)
Sous Chef - Kitchen at Genesis Global Group
Princeton, New Jersey, United States - Full Time
Skills Needed
Food Preparation, Menu Development, Cost Control, Waste Management, Staff Training, Sanitization, Health Department Compliance, Portion Control, Quality Standards, Personal Hygiene, Safety Regulations
Specialization
The candidate must be an experienced, team-oriented professional capable of working weekdays, weekends, and holidays. Physical ability to stand, walk, and handle kitchen equipment in a high-temperature environment is required.
Experience Required
Minimum 2 year(s)
Sous Chef - Kitchen at Genesis Global Group
Princeton, New Jersey, United States - Full Time
Skills Needed
Food Preparation, Menu Development, Cost Control, Waste Management, Staff Training, Sanitization, Health Department Compliance, Portion Control, Quality Standards, Personal Hygiene, Safety Regulations
Specialization
Seeking an experienced, team-oriented candidate capable of working weekdays, weekends, and holidays. Must be able to meet the physical demands of a kitchen environment and adhere to local health department guidelines.
Experience Required
Minimum 2 year(s)
Assistant Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
San Antonio, Texas, United States - Full Time
Skills Needed
Kitchen Management, Food Production, Purchasing, Kitchen Sanitation, Staff Supervision, Menu Development, Inventory Management, Customer Service, Performance Appraisal, Food Presentation, Budget Management, Coaching And Mentoring
Specialization
Requires a high school diploma with 5 years of culinary experience or a 2-year culinary degree with 3 years of experience. Must possess strong leadership skills and the ability to maintain strict food handling and sanitation standards.
Experience Required
Minimum 5 year(s)
Chef Manager (RIDG) at Civitas Senior Living
Fort Worth, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Quality Assurance, Cost Management, Talent Development, Staff Scheduling, Menu Planning, Regulatory Compliance, Inventory Control, Food Handling, Budgetary Management, Employee Mentoring, Nutritional Guidelines
Specialization
Requires at least 2 years of relevant culinary experience and at least one year of supervisory experience in food service management. Candidates must have knowledge of DHSR Dietary regulations and a genuine desire to serve the elderly population.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Shillong, Meghalaya, India - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Management, Guest Satisfaction, Financial Performance, Quality Control, Staff Development, Sanitation Standards, Food Preparation, Menu Development, Budget Management, Safety Procedures, Customer Service, Human Resources, Performance Appraisal, Problem Solving
Specialization
Candidates need either a high school diploma or GED with 6 years of relevant culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include demonstrating leadership, managing departmental expenses, ensuring compliance with food handling and sanitation standards, and actively managing human resource activities like training and performance appraisals.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Bali, Indonesia - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Management, Guest Satisfaction, Financial Performance, Quality Control, Staff Development, Sanitation Standards, Menu Development, Food Presentation, Budget Management, Purchasing, Employee Relations, Problem Solving, Performance Management, Hospitality
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include demonstrating strong leadership, managing controllable expenses like food cost, setting performance goals, and ensuring strict compliance with food handling and sanitation standards.
Experience Required
Minimum 5 year(s)
Chef des ventes F/H at METRO/MAKRO
Saint-Maximin, Hauts-de-France, France - Full Time
Skills Needed
Sales Management, Team Leadership, Performance Tracking, Commercial Strategy, Coaching, Business Development, Stakeholder Management, Market Share Growth, Resource Planning, Customer Relationship Management
Specialization
Requires at least 5 years of proven commercial experience, ideally within the food distribution or Horeca (Hotel, Restaurant, Cafe) sector. Must demonstrate strong leadership skills, the ability to develop collaborators, and a strategic vision to increase market share.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Culinary Operations, Staff Management, Menu Development, Food Safety, Sanitation Standards, Budgeting, Cost Control, Team Leadership, Customer Service, Performance Management, Training And Development, Inventory Management, Quality Assurance, Food Preparation, Communication Skills
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or hospitality industry. Strong leadership, communication, and food safety knowledge are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Culinary Operations, Menu Development, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Performance Management, Customer Service, Team Leadership, Inventory Management, Food Preparation, Quality Control, Training And Development, Conflict Resolution, Financial Reporting
Specialization
Candidates must possess a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or hospitality industry. Strong leadership, communication, and operational management skills are required to effectively lead kitchen staff and meet guest expectations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at The Quarry Golf Club Inc
Naples, Campania, Italy - Full Time
Skills Needed
Culinary Operations, Menu Development, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Banquets, A La Carte Service, Cost Control, Leadership, Mentoring, Inventory Management, Pos Systems, Timekeeping Systems, Microsoft Office
Specialization
Candidates must have an Associate’s degree in Culinary Arts or a Sous Certification, along with 3 to 5 years of experience in an upscale resort or country club. Applicants must possess strong leadership skills, financial management capabilities, and valid Florida Food Manager and TIPS training certificates.
Experience Required
Minimum 2 year(s)
Exec Sous Chef, Ops at gategroup
San Francisco, California, United States - Full Time
Skills Needed
Culinary Management, Food Production, Inventory Control, Staff Supervision, Menu Planning, Haccp Compliance, Fda Regulations, Cost Management, Training And Development, Time Management, Leadership, Analytical Skills, Communication, Microsoft Office, Servsafe Certification, Waste Reduction
Specialization
Requires an Associate or Bachelor degree in Culinary Arts and 7-10 years of progressive chef experience, including supervisory roles in high-volume environments. Must possess strong leadership skills and be able to obtain ServSafe certification.
Experience Required
Minimum 10 year(s)
CHEF D'EQUIPE (H/F) at Job&Talent France
Lieusaint, Ile-de-France, France - Full Time
Skills Needed
Team Coordination, Operational Supervision, Haccp Compliance, Quality Control, Staff Training, Performance Reporting, Conflict Resolution, Logistics Management, Operational Management, Priority Management
Specialization
Confirmed experience in team leadership within a logistics environment is required. Candidates should possess strong operational management skills and autonomy, with CACES certification being a plus.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at The Quarry Golf Club Inc
Naples, Campania, Italy - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Staff Training And Mentoring, Food Safety And Sanitation, Menu Development, Inventory Management, Cost Control, Fine Dining, Team Management, Quality Control, Food Presentation, H2b Staff Management
Specialization
Candidates must have proven leadership experience in a club, resort, or fine dining environment. Strong knowledge of kitchen operations, food safety standards, and the ability to work in a fast-paced team environment are required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
San Francisco, California, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Purchasing, Team Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year culinary degree 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)