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Chef De Partie Jobs overseas

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Executive Sous Chef at Radisson Hotel Group
Doha, Doha, Qatar - Full Time
Skills Needed
Kitchen Operations Management, Food Cost Control, Haccp Standards, Food Safety And Hygiene, Team Leadership, Inventory Management, Banquet Production, Menu Presentation, Staff Training, Supplier Relationship Management, Budget Management, Portion Control
Specialization
Requires a diploma in Culinary Arts or Hospitality Management and 3-5 years of experience in a 5-star hotel environment. Must possess strong leadership skills and comprehensive knowledge of HACCP and food safety standards.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at American Cruise Lines
Brunswick, Georgia, United States - Full Time
Skills Needed
Culinary Operations, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Food Preparation, Staff Training, Interpersonal Skills, Oral Communication, Organization
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are strongly preferred or required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Florence, Alabama, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Buffet Preparation, Inventory Management, Communication, Interpersonal Skills, Training And Teaching
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Radisson Hotel Group
Doha, , Qatar - Full Time
Skills Needed
Kitchen Operations Management, Food Cost Control, Haccp Standards, Food Safety And Hygiene, Team Leadership, Inventory Management, Banquet Production, Menu Presentation, Staff Training, Supplier Relationship Management, Budget Management, Portion Control
Specialization
Requires a diploma in Culinary Arts or Hospitality Management and 3-5 years of experience in a 5-star hotel environment. Must possess strong leadership skills and comprehensive knowledge of HACCP and food safety regulations.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at La Côte & L'Arête
Perpignan, Occitania, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Inventory Management, Food Safety Standards, Quality Control, Organization, Culinary Expertise, Teamwork
Specialization
The candidate must be an experienced professional with a proven track record as a Head Chef and strong leadership skills. Rigor, organization, and a deep sense of product quality are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Holland, Michigan, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Staff Training, Inventory Management, Buffet Preparation, Interpersonal Skills, Oral Communication
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Haccp, Food Safety Knowledge, Attention To Detail, Consistency, Fast Paced Service, English Command, Rotisserie Cooking, Brasserie Dishes Execution, Kitchen Organisation, Digital Temperature Monitoring, Inventory Management, Ordering Solutions
Specialization
Candidates must possess a minimum of three years' experience in a professional kitchen, ideally as a Chef de Partie or a strong Commis ready for promotion. Essential requirements include strong knowledge of HACCP and food safety, high attention to detail, and the ability to perform consistently in a fast-paced environment while possessing a good command of English.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Cork, Munster, Ireland - Full Time
Skills Needed
Culinary Arts, Haccp, Food Hygiene, Attention To Detail, Fast Paced Kitchen Management, Menu Preparation, Team Collaboration, Professional Cooking
Specialization
Candidates must have a minimum of 3 years of culinary experience and possess strong knowledge of HACCP and hygiene regulations. A good command of English and full permission to work in the EU are required.
Experience Required
Minimum 2 year(s)
Chef - VMCH Ashwood at VMCH
Melbourne, Victoria, Australia - Full Time
Skills Needed
Food Preparation, Menu Planning, Staff Supervision, Food Safety, Occupational Health And Safety, Commercial Cookery, Interpersonal Skills, Communication, Prioritisation, Organisational Skills, Time Management, Client Service
Specialization
Candidates must hold a Certificate IV in Hospitality (Commercial Cookery) and relevant Food Safety Supervisor certifications. Experience in food services and staff supervision within an aged care or similar environment is required.
Experience Required
Minimum 2 year(s)
Chef de magasin H/F at Belambra Clubs & Hôtels
Le Grau-du-Roi, Occitania, France - Full Time
Skills Needed
Detail Orientation, Organization, Order Management, Inventory Control, Logistics, Stock Management, Data Entry, Supervision, Delivery Control, Hygiene Standards, Safety Standards, Negotiation, Computer Proficiency, Haccp Compliance, Supply Chain Vision
Specialization
Candidates must be rigorous, detail-oriented, and possess strong organizational and logistical skills, ideally with successful field experience in catering. A key requirement is proficiency in applying HACCP processes and the ability to negotiate effectively with suppliers regarding orders and pricing.
Experience Required
Minimum 2 year(s)
Commi Chef - Casual at IHG Career
, , Australia - Full Time
Skills Needed
Commercial Cookery, Banqueting, High Volume Catering, Food Safety, Haccp, Kitchen Operations, Stock Rotation, Communication, Teamwork, Time Management, Hygiene Standards, Food Preparation
Specialization
Requires 1-2 years of experience in a commercial kitchen and a Certificate III in Commercial Cookery or equivalent. Candidates must hold a current Safe Food Handling certification and possess full Australian work rights.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Auberge Collection
Mountain Village, Colorado, United States - Full Time
Skills Needed
Culinary Leadership, Food Preparation, Portion Control, Plating And Garnishing, Food Safety, Recipe Adjustment, Kitchen Management, Staff Supervision, Inventory Management, Luxury Hotel Operations
Specialization
Candidates must have at least 2 years of experience in a similar role and be a graduate of an accredited professional culinary program. A Food Safety Certification and the ability to work a flexible schedule including weekends and holidays are required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Accor
Nassau, Rhineland-Palatinate, Germany - Full Time
Skills Needed
Culinary Leadership, Food Production Management, Cost Control, Menu Planning, Staff Training, Sanitation Standards, Portion Control, Payroll Processing, Inventory Management, Recipe Standardization, Quality Control, Labor Cost Management, Hospitality Management, Multitasking, Communication, Team Mentoring
Specialization
Requires at least 5 years of management experience in a restaurant kitchen, preferably as a Senior Sous Chef. A bachelor's degree in a related field is preferred, along with strong leadership skills and proficiency in hospitality software.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Sandpearl Resort
Clearwater, Florida, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Kitchen Management, Food Safety Compliance, Food Preparation, Food Presentation, Leadership, Communication, Cooking Techniques, Cuisine Knowledge
Specialization
Candidates must have proven experience as an Executive Sous Chef or a similar role along with a culinary degree or equivalent experience. Strong leadership skills and knowledge of various cooking techniques are required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Lanier Islands
Buford, Georgia, United States - Full Time
Skills Needed
Culinary Management, Food Production, Menu Planning, Labor Cost Control, Food Cost Management, Staff Training, Sanitation Compliance, Kitchen Safety, Team Leadership, Inventory Management, Performance Review, Time Management, Critical Thinking, Detail Oriented, Communication Skills, Bilingual Skills
Specialization
Requires a culinary degree, five years of hotel experience, and two years of supervisory experience as a sous chef. Must hold a current Food-Safe or food handler sanitation certificate and possess a valid driver's license.
Experience Required
Minimum 5 year(s)
Relief Chef Manager at BaxterStorey Ireland Ltd
Goole, England, United Kingdom - Full Time
Skills Needed
Kitchen Leadership, Team Management, Food Safety, Hygiene Standards, Stock Management, Budgeting, Compliance, Organizational Skills, Communication Skills, Adaptability
Specialization
Requires proven experience as a Chef Manager or in a senior kitchen role with strong leadership skills. A full UK driving licence and own car are mandatory for travel between sites.
Experience Required
Minimum 2 year(s)
Chefs of all Grades at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Haccp, Food Safety, Kitchen Organization, Brunch Service, Dinner Service, Inventory Management, Quality Control
Specialization
Requires a minimum of 3 years of professional kitchen experience, specifically as a Chef de Partie or a strong Commis. Candidates must have full permission to work in the EU and a strong command of English.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at HEI Hotels & Resorts
Orlando, Florida, United States - Full Time
Skills Needed
Kitchen Management, Food Procurement, Food Production, Food Preparation, Food Presentation, Sanitation Management, Staff Management, Cost Control, Budget Forecasting, Menu Creation, Leadership, Training, Coaching, Performance Review, Safety Programs, Hospitality Law
Specialization
Candidates need over five years of employment in a related position, with post-high school education (culinary education is desirable), and preferably hotel experience. Advanced knowledge of food profession principles, hotel operations including budgeting and labor relations, and strong leadership and communication skills are required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Almaty, , Kazakhstan - Full Time
Skills Needed
Culinary Management, Menu Development, Staff Supervision, Food Safety, Sanitation Standards, Budgeting, Cost Control, Team Leadership, Guest Relations, Performance Management, Training And Development, Inventory Management, Quality Control, Food Preparation, Conflict Resolution
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 operational skills are required to manage kitchen staff and maintain brand standards.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at MINA Group
Las Vegas, Nevada, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Menu Development, Cost Control, Staff Mentorship, Inventory Control, Labor Cost Management, Knife Skills, Butchery, Sauce Preparation, Financial Reporting, Data Analysis, Food Safety, Hygiene Protocols, Hospitality Management
Specialization
Candidates must have at least 4 years of experience in a high-volume fine dining kitchen, including at least 1 year in a leadership role. A culinary degree is preferred, along with strong knowledge of kitchen fundamentals, financial reporting, and safety protocols.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Radisson Hotel Group
Doha, Doha, Qatar -
Full Time

Start Date

Immediate

Expiry Date

08 Aug, 26

Salary

0.0

Posted On

10 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Operations Management, Food Cost Control, HACCP Standards, Food Safety and Hygiene, Team Leadership, Inventory Management, Banquet Production, Menu Presentation, Staff Training, Supplier Relationship Management, Budget Management, Portion Control

Industry

Hospitality

Description
Company Description Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos. People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter. Job Description Maintain and uphold the positive reputation and standards of Radisson Blu Hotels at all times. Supervise daily kitchen operations, ensuring cleanliness, hygiene, and proper maintenance of all kitchen areas and equipment. Monitor food preparation, portion control, presentation, and quality before dishes are served to guests. Control food cost by minimizing wastage and ensuring all food orders are processed through approved captain orders. Oversee food storage procedures, stock rotation, and expiry-date monitoring to prevent spoilage and maintain safety standards. Coordinate store requisitions, receiving, and quality checks of purchased goods in collaboration with the receiving department. Conduct monthly stock-taking and support cost-control measures together with the finance and cost control teams. Ensure all kitchen staff strictly follow food safety, hygiene, and sanitation regulations. Work closely with Sous Chefs and Chef de Parties to maintain efficient food preparation and timely service delivery. Coordinate banquet, pastry, butchery, and outlet food production activities to ensure smooth kitchen operations. Assist in budget management, payroll control, and maintaining profitable kitchen performance. Support employee training, orientation, and development while encouraging teamwork and communication between kitchen and service staff. Maintain strong professional relationships with suppliers while ensuring high-quality standards for all products received. Demonstrate knowledge of first aid, fire safety, and emergency evacuation procedures, and participate in training programs regularly. Follow company policies, professional conduct standards, and responsible business ethics while continuously improving culinary knowledge and skills. Qualifications Diploma or certification in Culinary Arts, Hospitality Management, or a related field. Minimum 3–5 years of experience in a 5-star hotel kitchen environment. Previous experience in a supervisory role such as Sous Chef or Chef de Partie is preferred. Strong knowledge of food safety, hygiene, sanitation, and HACCP standards. Excellent understanding of food cost control, portion management, and waste reduction. Ability to supervise kitchen operations and maintain high-quality food production standards. Strong leadership and team-management skills with the ability to motivate staff. Excellent communication and coordination skills with kitchen and service teams. Experience in banquet production, buffet setup, and large-scale food preparation. Knowledge of inventory management, stock rotation, and monthly stock-taking procedures. Ability to manage supplier relationships and monitor product quality and freshness. Capability to work efficiently under pressure in a fast-paced luxury hotel environment. Knowledge of first aid, fire safety, and emergency evacuation procedures. Professional appearance, positive attitude, and commitment to maintaining high grooming standards. Additional Information Why Join Radisson Hotel Group? Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life. Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential. Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives. Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond. Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding! Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you. Apply now and let’s make every moment matter. We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know. Hotel Name: Radisson Blu Hotel, Doha
Responsibilities
Supervise daily kitchen operations to ensure high standards of food quality, hygiene, and cleanliness. Manage food costs, inventory, and staff coordination across various kitchen outlets and banquets.
Executive Sous Chef at Radisson Hotel Group
Doha, Doha, Qatar - Full Time
Skills Needed
Kitchen Operations Management, Food Cost Control, Haccp Standards, Food Safety And Hygiene, Team Leadership, Inventory Management, Banquet Production, Menu Presentation, Staff Training, Supplier Relationship Management, Budget Management, Portion Control
Specialization
Requires a diploma in Culinary Arts or Hospitality Management and 3-5 years of experience in a 5-star hotel environment. Must possess strong leadership skills and comprehensive knowledge of HACCP and food safety standards.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at American Cruise Lines
Brunswick, Georgia, United States - Full Time
Skills Needed
Culinary Operations, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Food Preparation, Staff Training, Interpersonal Skills, Oral Communication, Organization
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are strongly preferred or required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Florence, Alabama, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Buffet Preparation, Inventory Management, Communication, Interpersonal Skills, Training And Teaching
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Radisson Hotel Group
Doha, , Qatar - Full Time
Skills Needed
Kitchen Operations Management, Food Cost Control, Haccp Standards, Food Safety And Hygiene, Team Leadership, Inventory Management, Banquet Production, Menu Presentation, Staff Training, Supplier Relationship Management, Budget Management, Portion Control
Specialization
Requires a diploma in Culinary Arts or Hospitality Management and 3-5 years of experience in a 5-star hotel environment. Must possess strong leadership skills and comprehensive knowledge of HACCP and food safety regulations.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at La Côte & L'Arête
Perpignan, Occitania, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Inventory Management, Food Safety Standards, Quality Control, Organization, Culinary Expertise, Teamwork
Specialization
The candidate must be an experienced professional with a proven track record as a Head Chef and strong leadership skills. Rigor, organization, and a deep sense of product quality are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Holland, Michigan, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Staff Training, Inventory Management, Buffet Preparation, Interpersonal Skills, Oral Communication
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Haccp, Food Safety Knowledge, Attention To Detail, Consistency, Fast Paced Service, English Command, Rotisserie Cooking, Brasserie Dishes Execution, Kitchen Organisation, Digital Temperature Monitoring, Inventory Management, Ordering Solutions
Specialization
Candidates must possess a minimum of three years' experience in a professional kitchen, ideally as a Chef de Partie or a strong Commis ready for promotion. Essential requirements include strong knowledge of HACCP and food safety, high attention to detail, and the ability to perform consistently in a fast-paced environment while possessing a good command of English.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Cork, Munster, Ireland - Full Time
Skills Needed
Culinary Arts, Haccp, Food Hygiene, Attention To Detail, Fast Paced Kitchen Management, Menu Preparation, Team Collaboration, Professional Cooking
Specialization
Candidates must have a minimum of 3 years of culinary experience and possess strong knowledge of HACCP and hygiene regulations. A good command of English and full permission to work in the EU are required.
Experience Required
Minimum 2 year(s)
Chef - VMCH Ashwood at VMCH
Melbourne, Victoria, Australia - Full Time
Skills Needed
Food Preparation, Menu Planning, Staff Supervision, Food Safety, Occupational Health And Safety, Commercial Cookery, Interpersonal Skills, Communication, Prioritisation, Organisational Skills, Time Management, Client Service
Specialization
Candidates must hold a Certificate IV in Hospitality (Commercial Cookery) and relevant Food Safety Supervisor certifications. Experience in food services and staff supervision within an aged care or similar environment is required.
Experience Required
Minimum 2 year(s)
Chef de magasin H/F at Belambra Clubs & Hôtels
Le Grau-du-Roi, Occitania, France - Full Time
Skills Needed
Detail Orientation, Organization, Order Management, Inventory Control, Logistics, Stock Management, Data Entry, Supervision, Delivery Control, Hygiene Standards, Safety Standards, Negotiation, Computer Proficiency, Haccp Compliance, Supply Chain Vision
Specialization
Candidates must be rigorous, detail-oriented, and possess strong organizational and logistical skills, ideally with successful field experience in catering. A key requirement is proficiency in applying HACCP processes and the ability to negotiate effectively with suppliers regarding orders and pricing.
Experience Required
Minimum 2 year(s)
Commi Chef - Casual at IHG Career
, , Australia - Full Time
Skills Needed
Commercial Cookery, Banqueting, High Volume Catering, Food Safety, Haccp, Kitchen Operations, Stock Rotation, Communication, Teamwork, Time Management, Hygiene Standards, Food Preparation
Specialization
Requires 1-2 years of experience in a commercial kitchen and a Certificate III in Commercial Cookery or equivalent. Candidates must hold a current Safe Food Handling certification and possess full Australian work rights.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Auberge Collection
Mountain Village, Colorado, United States - Full Time
Skills Needed
Culinary Leadership, Food Preparation, Portion Control, Plating And Garnishing, Food Safety, Recipe Adjustment, Kitchen Management, Staff Supervision, Inventory Management, Luxury Hotel Operations
Specialization
Candidates must have at least 2 years of experience in a similar role and be a graduate of an accredited professional culinary program. A Food Safety Certification and the ability to work a flexible schedule including weekends and holidays are required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Accor
Nassau, Rhineland-Palatinate, Germany - Full Time
Skills Needed
Culinary Leadership, Food Production Management, Cost Control, Menu Planning, Staff Training, Sanitation Standards, Portion Control, Payroll Processing, Inventory Management, Recipe Standardization, Quality Control, Labor Cost Management, Hospitality Management, Multitasking, Communication, Team Mentoring
Specialization
Requires at least 5 years of management experience in a restaurant kitchen, preferably as a Senior Sous Chef. A bachelor's degree in a related field is preferred, along with strong leadership skills and proficiency in hospitality software.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Sandpearl Resort
Clearwater, Florida, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Kitchen Management, Food Safety Compliance, Food Preparation, Food Presentation, Leadership, Communication, Cooking Techniques, Cuisine Knowledge
Specialization
Candidates must have proven experience as an Executive Sous Chef or a similar role along with a culinary degree or equivalent experience. Strong leadership skills and knowledge of various cooking techniques are required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Lanier Islands
Buford, Georgia, United States - Full Time
Skills Needed
Culinary Management, Food Production, Menu Planning, Labor Cost Control, Food Cost Management, Staff Training, Sanitation Compliance, Kitchen Safety, Team Leadership, Inventory Management, Performance Review, Time Management, Critical Thinking, Detail Oriented, Communication Skills, Bilingual Skills
Specialization
Requires a culinary degree, five years of hotel experience, and two years of supervisory experience as a sous chef. Must hold a current Food-Safe or food handler sanitation certificate and possess a valid driver's license.
Experience Required
Minimum 5 year(s)
Relief Chef Manager at BaxterStorey Ireland Ltd
Goole, England, United Kingdom - Full Time
Skills Needed
Kitchen Leadership, Team Management, Food Safety, Hygiene Standards, Stock Management, Budgeting, Compliance, Organizational Skills, Communication Skills, Adaptability
Specialization
Requires proven experience as a Chef Manager or in a senior kitchen role with strong leadership skills. A full UK driving licence and own car are mandatory for travel between sites.
Experience Required
Minimum 2 year(s)
Chefs of all Grades at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Haccp, Food Safety, Kitchen Organization, Brunch Service, Dinner Service, Inventory Management, Quality Control
Specialization
Requires a minimum of 3 years of professional kitchen experience, specifically as a Chef de Partie or a strong Commis. Candidates must have full permission to work in the EU and a strong command of English.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at HEI Hotels & Resorts
Orlando, Florida, United States - Full Time
Skills Needed
Kitchen Management, Food Procurement, Food Production, Food Preparation, Food Presentation, Sanitation Management, Staff Management, Cost Control, Budget Forecasting, Menu Creation, Leadership, Training, Coaching, Performance Review, Safety Programs, Hospitality Law
Specialization
Candidates need over five years of employment in a related position, with post-high school education (culinary education is desirable), and preferably hotel experience. Advanced knowledge of food profession principles, hotel operations including budgeting and labor relations, and strong leadership and communication skills are required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Almaty, , Kazakhstan - Full Time
Skills Needed
Culinary Management, Menu Development, Staff Supervision, Food Safety, Sanitation Standards, Budgeting, Cost Control, Team Leadership, Guest Relations, Performance Management, Training And Development, Inventory Management, Quality Control, Food Preparation, Conflict Resolution
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 operational skills are required to manage kitchen staff and maintain brand standards.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at MINA Group
Las Vegas, Nevada, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Menu Development, Cost Control, Staff Mentorship, Inventory Control, Labor Cost Management, Knife Skills, Butchery, Sauce Preparation, Financial Reporting, Data Analysis, Food Safety, Hygiene Protocols, Hospitality Management
Specialization
Candidates must have at least 4 years of experience in a high-volume fine dining kitchen, including at least 1 year in a leadership role. A culinary degree is preferred, along with strong knowledge of kitchen fundamentals, financial reporting, and safety protocols.
Experience Required
Minimum 2 year(s)