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Chef De Partie Jobs overseas

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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 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)
Relief Chef Manager at BaxterStorey
Nottingham, England, United Kingdom - Full Time
Skills Needed
Menu Planning, Food Preparation, Employee Management, Training, Supervision, Inventory Management, Cost Control, Customer Relations, Health And Safety Compliance, Budget Management, Financial Management, Menu Development, Innovation, Compliance, Culinary Skills, Leadership
Specialization
Candidates must possess proven experience commensurate with the role, excellent creative culinary skills, and strong leadership and team management abilities. Proficiency in food cost management and knowledge of food safety regulations are essential for success.
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)
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)
Sous Chef - Chinese at Accor
Bengaluru, karnataka, India - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Quality Control, Hygiene Standards, Food Safety, Staff Training, Inventory Control, Recipe Development, Menu Planning, Team Supervision
Specialization
Requires a Diploma or Degree in Hotel Management or Culinary Arts. Certification from a recognized culinary institute is preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Radisson Hotel Group
Nadi, Western, Fiji - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Menu Creativity, Cost Control, Inventory Management, Guest Service, Team Leadership, Compliance Auditing, It Systems Proficiency, Material Control
Specialization
Proven experience as an Executive Sous Chef with strong leadership skills and a hands-on approach to hospitality. Proficiency in IT systems and knowledge of Material Control is highly advantageous.
Experience Required
Minimum 5 year(s)
Chef $22.50-$26/hr* at Nugget Market, Inc.
Novato, California, United States - Full Time
Skills Needed
Knife Skills, Communication Skills, Multi Tasking, Prioritization, Commercial Kitchen Equipment Operation, Basic Computer Skills, Recipe Execution, Customer Service
Specialization
Candidates must be at least 18 years old with previous industry experience and intermediate to excellent knife skills. Proficiency with commercial kitchen equipment and the ability to work a flexible schedule across multiple locations are required.
Experience Required
Minimum 2 year(s)
Chef $22.50-$24/hr* at Nugget Market, Inc.
Granite Bay, California, United States - Full Time
Skills Needed
Knife Skills, Communication Skills, Multi Tasking, Commercial Kitchen Equipment Operation, Basic Computer Skills, Recipe Execution, Food Preparation, Customer Service
Specialization
Candidates must be at least 18 years old with previous industry experience and intermediate to excellent knife skills. Proficiency with commercial kitchen equipment and strong communication skills are required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Cypress of Charlotte
Novi, Michigan, United States - Full Time
Skills Needed
Kitchen Management, Scheduling, Production Planning, Staff Supervision, Operational Reporting, Quality Control, Menu Creation, Menu Costing, Menu Execution, Catering Execution, Customer Satisfaction, Health Department Compliance, Waste Elimination, Teamwork, Training Attendance, Hospitality
Specialization
Candidates must assist in maintaining high customer satisfaction and facility cleanliness according to Health Department standards, while properly utilizing time, materials, and equipment to minimize waste. A key expectation is demonstrating leadership to promote unity, pride, harmony, and teamwork among employees.
Experience Required
Minimum 5 year(s)
Chef de cuisine F/H at Valley Oxygen LLC
Jolimetz, Hauts-de-France, France - Full Time
Skills Needed
Kitchen Management, Menu Planning, Haccp, Team Leadership, Quality Control, Inventory Management, Budget Management, Dietary Requirement Compliance, Food Production, Reporting
Specialization
The candidate must be a creative leader capable of managing a kitchen team while ensuring strict adherence to HACCP hygiene rules. They should be committed to resident well-being and capable of managing administrative reporting and costs.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at MSC Cruises
, , - Full Time
Skills Needed
Culinary Operations, Food Safety, Menu Development, Budget Management, Team Leadership, Inventory Management, Public Health Compliance, Quality Control, Staff Training, Recipe Management, Communication, Organizational Skills, Microsoft Office, Haccp, Usph Compliance
Specialization
Candidates must have at least five years of food-related experience and a high school diploma or equivalent. Proficiency in food safety standards, strong leadership abilities, and the capacity to work in a high-pressure maritime environment are required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Cost Control, Team Leadership, Guest Relations, Performance Management, Food Preparation, Training And Development, Quality Assurance, Inventory Management, Conflict Resolution
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts with 4 years of experience. Strong leadership, communication, and financial management skills are required to oversee kitchen staff and operations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Jaipur, Rajasthan, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Cost Control, Team Leadership, Customer Service, Performance Management, Food Preparation, Training And Development, Inventory Management, Quality Assurance, 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 food safety knowledge are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Morley Moss, Inc.
Minneapolis, Minnesota, United States - Full Time
Skills Needed
Culinary Technique, Menu Planning, Menu Cost Control, Staff Mentoring, Kitchen Operations Management, Inventory Management, P&L Analysis, Kpi Tracking, Recruitment, Microsoft Excel, Microsoft Word, Food Safety, Interpersonal Communication, Budgeting, Team Leadership, Vendor Management
Specialization
Requires five or more years of progressive culinary experience, preferably in a multi-service hotel or restaurant. Must be able to obtain ServSafe certification and possess the physical ability to work in a high-volume, hot kitchen environment.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Golf
Albuquerque, New Mexico, United States - Full Time
Skills Needed
Kitchen Operations, Culinary Leadership, Food Safety, Staff Training, Inventory Control, Menu Execution, Portion Control, Plating And Presentation, Labor Efficiency Planning, Sanitation Compliance, Cost Awareness, High Volume Cooking
Specialization
Requires prior experience as an Executive Sous Chef or senior line cook in high-volume hospitality environments. A culinary degree is preferred, along with strong leadership skills and the ability to work a flexible schedule.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Minor International
Surat Thani City Municipality, , Thailand - Full Time
Skills Needed
International Cuisine, French Cooking, Italian Cooking, Fusion Cooking, Kitchen Operations, Team Training, Performance Management, Health And Safety Compliance, Sanitation Rules, Menu Planning, Inventory Control, Supply Management, Leadership, Guest Service, Culinary Management, Food Quality Operations
Specialization
Requires a college degree in Hotel Management or a related culinary field with at least 3 years of culinary management experience. Candidates must be proficient in international cuisines and have a proven track record of training teams in large-scale food preparation.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Landry's, LLC.
New York, New York, United States - Full Time
Skills Needed
Kitchen Leadership, Fine Dining, Menu Development, Cost Management, Food Safety, Haccp Standards, Staff Mentoring, Inventory Management, Quality Control, Time Management, Organizational Skills, Communication, Seasonal Cooking, Ingredient Driven Cooking, Sanitation Standards, Workflow Management
Specialization
Candidates need 3–4 years of progressive kitchen leadership experience in fine dining or high-end culinary environments. Strong skills in food safety, HACCP standards, and the ability to lead large teams in high-pressure settings are required.
Experience Required
Minimum 2 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 Grades at The SpitJack
Limerick, Munster, Ireland -
Full Time

Start Date

Immediate

Expiry Date

20 Aug, 26

Salary

0.0

Posted On

22 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Rotisserie Cooking, HACCP, Food Safety, Kitchen Organization, Brunch Service, Dinner Service, Inventory Management, Quality Control

Industry

Restaurants

Description
Join Our Award-Winning Culinary Team Chef de Partie The SpitJack Rotisserie Brasserie – Cork & Limerick Are you passionate about high standards, structured kitchens, and quality-driven service? The SpitJack is an award-winning rotisserie brasserie built around an innovative live rotisserie concept, premium Irish produce, and disciplined execution. We operate busy brunch and dinner services with strong systems, clear leadership, and measurable standards. We are seeking a professional and ambitious Chef de Partie to join our brigade. Why Join Us? ✅ Competitive Pay & Benefits • 29 days paid holiday (including public holidays) • Industry-leading gratuities and tips • Premium pay on Sundays and Bank Holidays 🔥 Innovative Kitchen Concept • Live rotisserie cooking at the heart of the kitchen • Classic brasserie dishes executed to consistent, high standards • Structured service with professional kitchen organisation 💻 Modern Systems & Support • Cloud-based HACCP compliance systems • Digital temperature monitoring and audit-ready reporting • Cloud-based inventory and ordering solutions • Advanced online training platforms (Marketman & Talent LMS) 🍽 Food & Dining Benefits • Staff meals provided while on shift • 50% staff discount when dining with friends and family 📈 Career Development • Clear progression pathways within a growing hospitality group • Internal promotion opportunities • Structured training and performance development What We’re Looking For ✔ Minimum 3 years’ experience in a professional kitchen ✔ Previous experience as a Chef de Partie or strong Commis ready to step up ✔ Strong HACCP and food safety knowledge ✔ High attention to detail and pride in consistency ✔ Ability to perform in a fast-paced brunch and dinner service ✔ Good command of English ✔ Full permission to work in the EU If you are ambitious, standards-driven, and want to work in a kitchen where performance, organisation, and quality matter, The SpitJack offers a strong platform to build your career. Apply with your CV to discuss further.
Responsibilities
Execute high-standard brasserie dishes and manage live rotisserie cooking within a structured kitchen environment. Maintain strict HACCP compliance and utilize digital systems for temperature monitoring and inventory management.
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 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)
Relief Chef Manager at BaxterStorey
Nottingham, England, United Kingdom - Full Time
Skills Needed
Menu Planning, Food Preparation, Employee Management, Training, Supervision, Inventory Management, Cost Control, Customer Relations, Health And Safety Compliance, Budget Management, Financial Management, Menu Development, Innovation, Compliance, Culinary Skills, Leadership
Specialization
Candidates must possess proven experience commensurate with the role, excellent creative culinary skills, and strong leadership and team management abilities. Proficiency in food cost management and knowledge of food safety regulations are essential for success.
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)
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)
Sous Chef - Chinese at Accor
Bengaluru, karnataka, India - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Quality Control, Hygiene Standards, Food Safety, Staff Training, Inventory Control, Recipe Development, Menu Planning, Team Supervision
Specialization
Requires a Diploma or Degree in Hotel Management or Culinary Arts. Certification from a recognized culinary institute is preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Radisson Hotel Group
Nadi, Western, Fiji - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Menu Creativity, Cost Control, Inventory Management, Guest Service, Team Leadership, Compliance Auditing, It Systems Proficiency, Material Control
Specialization
Proven experience as an Executive Sous Chef with strong leadership skills and a hands-on approach to hospitality. Proficiency in IT systems and knowledge of Material Control is highly advantageous.
Experience Required
Minimum 5 year(s)
Chef $22.50-$26/hr* at Nugget Market, Inc.
Novato, California, United States - Full Time
Skills Needed
Knife Skills, Communication Skills, Multi Tasking, Prioritization, Commercial Kitchen Equipment Operation, Basic Computer Skills, Recipe Execution, Customer Service
Specialization
Candidates must be at least 18 years old with previous industry experience and intermediate to excellent knife skills. Proficiency with commercial kitchen equipment and the ability to work a flexible schedule across multiple locations are required.
Experience Required
Minimum 2 year(s)
Chef $22.50-$24/hr* at Nugget Market, Inc.
Granite Bay, California, United States - Full Time
Skills Needed
Knife Skills, Communication Skills, Multi Tasking, Commercial Kitchen Equipment Operation, Basic Computer Skills, Recipe Execution, Food Preparation, Customer Service
Specialization
Candidates must be at least 18 years old with previous industry experience and intermediate to excellent knife skills. Proficiency with commercial kitchen equipment and strong communication skills are required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Cypress of Charlotte
Novi, Michigan, United States - Full Time
Skills Needed
Kitchen Management, Scheduling, Production Planning, Staff Supervision, Operational Reporting, Quality Control, Menu Creation, Menu Costing, Menu Execution, Catering Execution, Customer Satisfaction, Health Department Compliance, Waste Elimination, Teamwork, Training Attendance, Hospitality
Specialization
Candidates must assist in maintaining high customer satisfaction and facility cleanliness according to Health Department standards, while properly utilizing time, materials, and equipment to minimize waste. A key expectation is demonstrating leadership to promote unity, pride, harmony, and teamwork among employees.
Experience Required
Minimum 5 year(s)
Chef de cuisine F/H at Valley Oxygen LLC
Jolimetz, Hauts-de-France, France - Full Time
Skills Needed
Kitchen Management, Menu Planning, Haccp, Team Leadership, Quality Control, Inventory Management, Budget Management, Dietary Requirement Compliance, Food Production, Reporting
Specialization
The candidate must be a creative leader capable of managing a kitchen team while ensuring strict adherence to HACCP hygiene rules. They should be committed to resident well-being and capable of managing administrative reporting and costs.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at MSC Cruises
, , - Full Time
Skills Needed
Culinary Operations, Food Safety, Menu Development, Budget Management, Team Leadership, Inventory Management, Public Health Compliance, Quality Control, Staff Training, Recipe Management, Communication, Organizational Skills, Microsoft Office, Haccp, Usph Compliance
Specialization
Candidates must have at least five years of food-related experience and a high school diploma or equivalent. Proficiency in food safety standards, strong leadership abilities, and the capacity to work in a high-pressure maritime environment are required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Cost Control, Team Leadership, Guest Relations, Performance Management, Food Preparation, Training And Development, Quality Assurance, Inventory Management, Conflict Resolution
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts with 4 years of experience. Strong leadership, communication, and financial management skills are required to oversee kitchen staff and operations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Jaipur, Rajasthan, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Cost Control, Team Leadership, Customer Service, Performance Management, Food Preparation, Training And Development, Inventory Management, Quality Assurance, 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 food safety knowledge are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Morley Moss, Inc.
Minneapolis, Minnesota, United States - Full Time
Skills Needed
Culinary Technique, Menu Planning, Menu Cost Control, Staff Mentoring, Kitchen Operations Management, Inventory Management, P&L Analysis, Kpi Tracking, Recruitment, Microsoft Excel, Microsoft Word, Food Safety, Interpersonal Communication, Budgeting, Team Leadership, Vendor Management
Specialization
Requires five or more years of progressive culinary experience, preferably in a multi-service hotel or restaurant. Must be able to obtain ServSafe certification and possess the physical ability to work in a high-volume, hot kitchen environment.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Golf
Albuquerque, New Mexico, United States - Full Time
Skills Needed
Kitchen Operations, Culinary Leadership, Food Safety, Staff Training, Inventory Control, Menu Execution, Portion Control, Plating And Presentation, Labor Efficiency Planning, Sanitation Compliance, Cost Awareness, High Volume Cooking
Specialization
Requires prior experience as an Executive Sous Chef or senior line cook in high-volume hospitality environments. A culinary degree is preferred, along with strong leadership skills and the ability to work a flexible schedule.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Minor International
Surat Thani City Municipality, , Thailand - Full Time
Skills Needed
International Cuisine, French Cooking, Italian Cooking, Fusion Cooking, Kitchen Operations, Team Training, Performance Management, Health And Safety Compliance, Sanitation Rules, Menu Planning, Inventory Control, Supply Management, Leadership, Guest Service, Culinary Management, Food Quality Operations
Specialization
Requires a college degree in Hotel Management or a related culinary field with at least 3 years of culinary management experience. Candidates must be proficient in international cuisines and have a proven track record of training teams in large-scale food preparation.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Landry's, LLC.
New York, New York, United States - Full Time
Skills Needed
Kitchen Leadership, Fine Dining, Menu Development, Cost Management, Food Safety, Haccp Standards, Staff Mentoring, Inventory Management, Quality Control, Time Management, Organizational Skills, Communication, Seasonal Cooking, Ingredient Driven Cooking, Sanitation Standards, Workflow Management
Specialization
Candidates need 3–4 years of progressive kitchen leadership experience in fine dining or high-end culinary environments. Strong skills in food safety, HACCP standards, and the ability to lead large teams in high-pressure settings are required.
Experience Required
Minimum 2 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)