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Chef De Partie Jobs overseas

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Chefs of all Levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Haccp Compliance, Food Safety, Kitchen Organization, Brunch Service, Dinner Service, Inventory Management, Consistency And 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)
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, Operational Excellence, Time Management
Specialization
Requires a minimum of 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 between locations are mandatory.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at RH Restoration Hardware
Dallas, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Financial Performance Management, Inventory Control, Labor Cost Optimization, Food Cost Optimization, Microsoft Excel, Foodager, Knife Techniques, High Volume Restaurant Management, Staff Training, Strategic Planning, Operational Excellence, Safety Compliance, Service Execution, Expediting, Recruitment
Specialization
Requires over 4 years of culinary leadership experience in high-volume, full-service restaurants. Candidates must possess advanced culinary expertise, proficiency in inventory management software, and the ability to manage financial metrics.
Experience Required
Minimum 2 year(s)
Head Chef - Marmelo at Accor
Melbourne, Victoria, Australia - Full Time
Skills Needed
Kitchen Management, Team Leadership, Menu Development, Haccp Compliance, Food Safety, P&L Management, Procurement, Staff Recruitment, Staff Training, Recipe Consistency, Commercial Acumen, Mentoring, Product Integrity, Labour Efficiency
Specialization
Candidates must have proven experience in a premium dining or hatted environment with strong leadership and commercial acumen. The role requires the ability to perform in a fast-paced, high-volume setting and maintain high standards of food safety and presentation.
Experience Required
Minimum 5 year(s)
Part-time Sous Chef at Grand Villa of New Port Richey
New Port Richey, Florida, United States - Full Time
Skills Needed
Culinary Techniques, Food Safety, Sanitation Standards, Leadership, Communication, Inventory Management, Menu Planning, Fine Dining, Kitchen Supervision, Food Presentation
Specialization
Proven experience as a sous chef with strong knowledge of culinary techniques and sanitation regulations. A culinary certification or relevant education is preferred, along with the flexibility to work weekends and holidays.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at The Fairmont Chateau Whistler
Singapore, , Singapore - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Haccp, Inventory Control, Staff Supervision, Food Cost Management, Menu Presentation, Hygiene Standards, Leadership, Communication, Organizational Skills
Specialization
Candidates must hold a diploma or degree in Culinary Arts or a related field. A minimum of 3 to 5 years of supervisory experience in a high-volume or premium hospitality setting is required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Radisson Hotel Group
, Eastern Cape, South Africa - Full Time
Skills Needed
Culinary Excellence, Kitchen Management, Budgeting, Inventory Management, Leadership, Technical Cooking Skills, Creative Problem Solving, Attention To Detail, Team Collaboration, Verbal Communication, Food Safety, Menu Development, Staff Training, Quality Control
Specialization
Candidates must have proven experience in managing a kitchen team and possess excellent technical cooking skills. A strong focus on detail, creative problem-solving, and the ability to work effectively within a team are essential.
Experience Required
Minimum 5 year(s)
Head Chef – Gauteng at Tashas Group
, Gauteng, South Africa - Full Time
Skills Needed
Kitchen Leadership, Culinary Operations, Food Production, Quality Assurance, Cost Control, People Development, Mentorship, Food Safety, Hygiene Compliance, Menu Development, Portion Control, Operational Efficiency, Staff Training, Procurement, Waste Reduction, Culinary Innovation
Specialization
Requires extensive professional culinary experience with a proven track record of leading multiple teams or locations. Must possess strong knowledge of food safety, cost control, and a passion for developing culinary talent.
Experience Required
Minimum 10 year(s)
Chef de Cuisine H/F at Ephemera Group
Montpellier, Occitania, France - Full Time
Skills Needed
Culinary Techniques, Gastronomic Trends, Cost Management, Supply Chain Management, Inventory Software, Team Leadership, Menu Design, Food Safety Standards, Hygiene Regulations, Staff Training, Recruitment, Conflict Resolution, Organization, Reactivity, Kitchen Coordination, Quality Control
Specialization
Candidates must have a culinary degree (CAP, BEP, Bac Pro, BTS or equivalent) and at least 5 years of experience as a Chef or Sous-Chef. Strong leadership skills, creativity, and proficiency in kitchen management tools are required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Malacca City, Malacca, Malaysia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Cost Control, Guest Relations, Performance Management, Training And Development, Quality Assurance, Inventory Management, Leadership, Communication, Problem Solving, Food Preparation
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 food and beverage industry. Strong leadership, communication, and technical culinary skills are required to manage kitchen staff and operations effectively.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Marietta, Ohio, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Interpersonal Skills, Oral Communication, Teaching, Training, Dietary Restriction Management, Buffet Preparation, Kitchen Operations
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)
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Haccp Compliance, Food Safety, Kitchen Organization, Brunch Service, Dinner Service, Inventory Management, Quality Control, Consistency, Professional Cooking
Specialization
Requires a minimum of 3 years of professional kitchen experience, specifically as a Chef de Partie or a strong Commis. Candidates must have strong HACCP knowledge, full permission to work in the EU, and a good command of English.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Grenoble, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Team Management, Collective Catering, Inventory Management, Customer Service, Organization, Autonomy, Food Quality Control, Production Planning
Specialization
Requires a degree in hotel and restaurant management and significant experience in catering, preferably in collective environments. Must master HACCP standards and possess strong leadership and organizational skills.
Experience Required
Minimum 2 year(s)
Temporary Sous Chef at Kimpton Hotels & Restaurants
Manchester, Vermont, United States - Full Time
Skills Needed
Kitchen Leadership, Culinary Arts, Staff Training, Inventory Management, Budgeting, Menu Development, Knife Skills, Multitasking, Interpersonal Communication, Problem Solving, Hiring And Onboarding, Food Quality Control
Specialization
Requires at least one year of high-volume culinary experience and a flexible schedule for nights, weekends, and holidays. A bachelor's degree in Culinary Science or a related certificate is preferred.
Experience Required
Minimum 2 year(s)
Chef de Produit H/F at IRIS GALERIE
Paris, Ile-de-France, France - Full Time
Skills Needed
Product Development, Project Management, Merchandising, Market Analysis, Cross Functional Coordination, English Fluency, Google Suite, Budget Tracking, Prototyping, Retail Strategy, Customer Experience, Brief Writing
Specialization
Requires a Master's degree (Bac+5) in Marketing with 3 to 5 years of experience in Retail, Luxury, Fashion, or Home decor. Fluency in English and proficiency in Google Suite and Mac tools are essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at American Cruise Lines
Gulfport, Mississippi, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Interpersonal Skills, Oral Communication, Teaching, Training, Dietary Restriction Management
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 Optalis
West Hollywood, California, United States - Full Time
Skills Needed
Japanese Cuisine, Sushi Preparation, Knife Skills, Fish Handling, Food Cost Management, Labor Cost Management, Staff Training, Sanitation, Menu Development, Inventory Management, High Volume Kitchen Operations, Quality Control
Specialization
Candidates must possess strong expertise in sushi rice preparation, fish butchery, and high-volume kitchen management. A Certified Manager Food Handlers card and the physical ability to stand for long shifts are required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Staff Training, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Junior Sous Chef_SA at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Pretoria, Gauteng, South Africa - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Purchasing, Inventory Management, Menu Development, Guest Relations, Performance Appraisal, Food Presentation, Budget Management, Culinary Arts, Shift Supervision
Specialization
Candidates need a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Proficiency in food handling, staff supervision, and operational budget maintenance is required.
Experience Required
Minimum 2 year(s)
Commis Chef (M/F/X) at Accor
Hounslow, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Mise En Place, Food Safety, Kitchen Hygiene, Stock Rotation, Teamwork, Time Management, Hospitality
Specialization
Candidates should be enthusiastic and reliable with a passion for food and hospitality. Previous kitchen experience and a Food Safety Level 2 certification are preferred but not essential.
Chefs of all Levels at The SpitJack
Cork, Cork, Ireland -
Full Time

Start Date

Immediate

Expiry Date

02 Sep, 26

Salary

0.0

Posted On

04 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

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

Industry

Restaurants

Description
Join Our Award-Winning Culinary Team Chefs of all Levels 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 live rotisserie cooking within a structured kitchen environment. Maintain strict HACCP compliance and digital reporting while performing in fast-paced brunch and dinner services.
Chefs of all Levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Haccp Compliance, Food Safety, Kitchen Organization, Brunch Service, Dinner Service, Inventory Management, Consistency And 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)
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, Operational Excellence, Time Management
Specialization
Requires a minimum of 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 between locations are mandatory.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at RH Restoration Hardware
Dallas, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Financial Performance Management, Inventory Control, Labor Cost Optimization, Food Cost Optimization, Microsoft Excel, Foodager, Knife Techniques, High Volume Restaurant Management, Staff Training, Strategic Planning, Operational Excellence, Safety Compliance, Service Execution, Expediting, Recruitment
Specialization
Requires over 4 years of culinary leadership experience in high-volume, full-service restaurants. Candidates must possess advanced culinary expertise, proficiency in inventory management software, and the ability to manage financial metrics.
Experience Required
Minimum 2 year(s)
Head Chef - Marmelo at Accor
Melbourne, Victoria, Australia - Full Time
Skills Needed
Kitchen Management, Team Leadership, Menu Development, Haccp Compliance, Food Safety, P&L Management, Procurement, Staff Recruitment, Staff Training, Recipe Consistency, Commercial Acumen, Mentoring, Product Integrity, Labour Efficiency
Specialization
Candidates must have proven experience in a premium dining or hatted environment with strong leadership and commercial acumen. The role requires the ability to perform in a fast-paced, high-volume setting and maintain high standards of food safety and presentation.
Experience Required
Minimum 5 year(s)
Part-time Sous Chef at Grand Villa of New Port Richey
New Port Richey, Florida, United States - Full Time
Skills Needed
Culinary Techniques, Food Safety, Sanitation Standards, Leadership, Communication, Inventory Management, Menu Planning, Fine Dining, Kitchen Supervision, Food Presentation
Specialization
Proven experience as a sous chef with strong knowledge of culinary techniques and sanitation regulations. A culinary certification or relevant education is preferred, along with the flexibility to work weekends and holidays.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at The Fairmont Chateau Whistler
Singapore, , Singapore - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Haccp, Inventory Control, Staff Supervision, Food Cost Management, Menu Presentation, Hygiene Standards, Leadership, Communication, Organizational Skills
Specialization
Candidates must hold a diploma or degree in Culinary Arts or a related field. A minimum of 3 to 5 years of supervisory experience in a high-volume or premium hospitality setting is required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Radisson Hotel Group
, Eastern Cape, South Africa - Full Time
Skills Needed
Culinary Excellence, Kitchen Management, Budgeting, Inventory Management, Leadership, Technical Cooking Skills, Creative Problem Solving, Attention To Detail, Team Collaboration, Verbal Communication, Food Safety, Menu Development, Staff Training, Quality Control
Specialization
Candidates must have proven experience in managing a kitchen team and possess excellent technical cooking skills. A strong focus on detail, creative problem-solving, and the ability to work effectively within a team are essential.
Experience Required
Minimum 5 year(s)
Head Chef – Gauteng at Tashas Group
, Gauteng, South Africa - Full Time
Skills Needed
Kitchen Leadership, Culinary Operations, Food Production, Quality Assurance, Cost Control, People Development, Mentorship, Food Safety, Hygiene Compliance, Menu Development, Portion Control, Operational Efficiency, Staff Training, Procurement, Waste Reduction, Culinary Innovation
Specialization
Requires extensive professional culinary experience with a proven track record of leading multiple teams or locations. Must possess strong knowledge of food safety, cost control, and a passion for developing culinary talent.
Experience Required
Minimum 10 year(s)
Chef de Cuisine H/F at Ephemera Group
Montpellier, Occitania, France - Full Time
Skills Needed
Culinary Techniques, Gastronomic Trends, Cost Management, Supply Chain Management, Inventory Software, Team Leadership, Menu Design, Food Safety Standards, Hygiene Regulations, Staff Training, Recruitment, Conflict Resolution, Organization, Reactivity, Kitchen Coordination, Quality Control
Specialization
Candidates must have a culinary degree (CAP, BEP, Bac Pro, BTS or equivalent) and at least 5 years of experience as a Chef or Sous-Chef. Strong leadership skills, creativity, and proficiency in kitchen management tools are required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Malacca City, Malacca, Malaysia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Cost Control, Guest Relations, Performance Management, Training And Development, Quality Assurance, Inventory Management, Leadership, Communication, Problem Solving, Food Preparation
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 food and beverage industry. Strong leadership, communication, and technical culinary skills are required to manage kitchen staff and operations effectively.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Marietta, Ohio, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Interpersonal Skills, Oral Communication, Teaching, Training, Dietary Restriction Management, Buffet Preparation, Kitchen Operations
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)
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Haccp Compliance, Food Safety, Kitchen Organization, Brunch Service, Dinner Service, Inventory Management, Quality Control, Consistency, Professional Cooking
Specialization
Requires a minimum of 3 years of professional kitchen experience, specifically as a Chef de Partie or a strong Commis. Candidates must have strong HACCP knowledge, full permission to work in the EU, and a good command of English.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Grenoble, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Team Management, Collective Catering, Inventory Management, Customer Service, Organization, Autonomy, Food Quality Control, Production Planning
Specialization
Requires a degree in hotel and restaurant management and significant experience in catering, preferably in collective environments. Must master HACCP standards and possess strong leadership and organizational skills.
Experience Required
Minimum 2 year(s)
Temporary Sous Chef at Kimpton Hotels & Restaurants
Manchester, Vermont, United States - Full Time
Skills Needed
Kitchen Leadership, Culinary Arts, Staff Training, Inventory Management, Budgeting, Menu Development, Knife Skills, Multitasking, Interpersonal Communication, Problem Solving, Hiring And Onboarding, Food Quality Control
Specialization
Requires at least one year of high-volume culinary experience and a flexible schedule for nights, weekends, and holidays. A bachelor's degree in Culinary Science or a related certificate is preferred.
Experience Required
Minimum 2 year(s)
Chef de Produit H/F at IRIS GALERIE
Paris, Ile-de-France, France - Full Time
Skills Needed
Product Development, Project Management, Merchandising, Market Analysis, Cross Functional Coordination, English Fluency, Google Suite, Budget Tracking, Prototyping, Retail Strategy, Customer Experience, Brief Writing
Specialization
Requires a Master's degree (Bac+5) in Marketing with 3 to 5 years of experience in Retail, Luxury, Fashion, or Home decor. Fluency in English and proficiency in Google Suite and Mac tools are essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at American Cruise Lines
Gulfport, Mississippi, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Interpersonal Skills, Oral Communication, Teaching, Training, Dietary Restriction Management
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 Optalis
West Hollywood, California, United States - Full Time
Skills Needed
Japanese Cuisine, Sushi Preparation, Knife Skills, Fish Handling, Food Cost Management, Labor Cost Management, Staff Training, Sanitation, Menu Development, Inventory Management, High Volume Kitchen Operations, Quality Control
Specialization
Candidates must possess strong expertise in sushi rice preparation, fish butchery, and high-volume kitchen management. A Certified Manager Food Handlers card and the physical ability to stand for long shifts are required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Staff Training, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Junior Sous Chef_SA at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Pretoria, Gauteng, South Africa - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Purchasing, Inventory Management, Menu Development, Guest Relations, Performance Appraisal, Food Presentation, Budget Management, Culinary Arts, Shift Supervision
Specialization
Candidates need a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Proficiency in food handling, staff supervision, and operational budget maintenance is required.
Experience Required
Minimum 2 year(s)
Commis Chef (M/F/X) at Accor
Hounslow, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Mise En Place, Food Safety, Kitchen Hygiene, Stock Rotation, Teamwork, Time Management, Hospitality
Specialization
Candidates should be enthusiastic and reliable with a passion for food and hospitality. Previous kitchen experience and a Food Safety Level 2 certification are preferred but not essential.