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Chef De Partie Jobs overseas

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Executive Sous Chef at The Sunny
Sunny Isles Beach, Florida, United States - Full Time
Skills Needed
Culinary Management, Personnel Management, Inventory Control, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Catering & Banquet Operations, Customer Service, Leadership, Purchasing, Property Management Systems
Specialization
Requires at least three years of culinary experience and two years of operational management experience. A degree in Culinary Arts and experience in luxury resort settings are preferred.
Experience Required
Minimum 2 year(s)
Head Breakfast Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
City of Edinburgh, Scotland, United Kingdom - Full Time
Skills Needed
Culinary Operations, Team Leadership, Food Safety, Inventory Management, Rota Design, Kitchen Management, Allergen Awareness, Food Preparation, Quality Control, Staff Training, Menu Presentation, Hygiene Standards, Budgeting, Communication
Specialization
Requires 4+ years of culinary experience or 2 years with a relevant degree in Culinary Arts or Hospitality Management. Candidates must possess strong leadership skills and a commitment to guest satisfaction.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at New Albany Country Club
New Albany, Ohio, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Control, Inventory Management, Staff Training, Sanitation Standards, Kitchen Operations, Expediting, Labor Management, Recipe Standardization, Problem Solving, Communication
Specialization
Candidates need at least 3 years of Sous Chef or senior culinary leadership experience, preferably in a private club or luxury hotel setting. A culinary degree or professional certification is preferred, along with the ability to work a flexible schedule including weekends and holidays.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Colmar, Grand Est, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Haccp Standards, Culinary Techniques, Inventory Management, Menu Planning, Organization, Customer Service, Seasonal Cooking, Hygiene Management
Specialization
Requires a degree in hotel and restaurant management and significant experience in catering, preferably in collective dining. Must master culinary techniques, HACCP norms, and possess strong leadership and organizational skills.
Experience Required
Minimum 2 year(s)
Butcher Commis Chef at Radisson Hotel Group
Makkah Al Mukarramah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Butchery, Culinary Arts, Guest Service, Teamwork, Cost Control, Inventory Control, Productivity, Performance Management, Compliance, Due Diligence, Problem Resolution, Creativity, Learning Aptitude, Gastronomy
Specialization
Candidates must be located in Jeddah for food testing and have prior experience working in a 5-star hotel kitchen environment. Essential qualities include a hands-on approach, a commitment to exceptional guest service, personal integrity, and the ability to find creative solutions while taking ownership of tasks.
Relief Chef Manager at Brock & Company Inc
Ellicott City, Maryland, United States - Full Time
Skills Needed
Scratch Cooking, Menu Development, Staff Management, Inventory Management, Cash Handling, Catering, Haccp Standards, Culinary Staff Training, Customer Service, Food Safety, Sanitation, Budgeting, Purchasing, Team Leadership, Problem Solving
Specialization
Candidates must have 5-8 years of experience in corporate dining or high-end catering and possess a valid driver's license with their own vehicle for 100% travel. A culinary degree or certification is preferred, along with ServSafe and Allergen Awareness certifications.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at bartaco
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Mentoring, Quality Control, Food Safety, Sanitation, Inventory Management, Problem Solving, Communication, Hospitality, Training, Attention To Detail, Time Management, Operational Excellence, Collaboration, Guest Focus
Specialization
Candidates should have at least 3 years of culinary management experience, with a preference for a culinary arts degree. Strong cooking skills, attention to detail, and the ability to mentor team members are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Accor
Nusantara, East Kalimantan, Indonesia - Full Time
Skills Needed
Kitchen Operations, Teamwork, Creativity, Consistency, Culinary Functions, Stewarding Functions, Banquet Operations, Food Cost Management, Labor Management, Purchasing, Inventory Control, Menu Design, Haccp Standards, Guest Engagement, Colleague Engagement, Media Engagement
Specialization
Candidates must have a minimum of two years of experience in a similar role within an international brand, proficiency in both Bahasa Indonesia and English, and proven ability to manage culinary and stewarding teams effectively. Adaptability, strong cost control knowledge, and media confidence are also essential qualifications.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Melbourne, Victoria, Australia - Full Time
Skills Needed
Kitchen Operations Management, Menu Development, P&L Management, Team Leadership, Staff Coaching, Food Safety Compliance, Event Execution, Commercial Acumen, Inventory Control, Labor Management, Concept Development, Quality Control, Stakeholder Management, Strategic Planning, Operational Optimization, Culinary Innovation
Specialization
Candidates must have proven experience as an Executive Sous Chef or senior kitchen leader in a high-volume, luxury hotel environment. Strong commercial acumen, leadership skills, and a passion for innovation and food quality are essential for this role.
Experience Required
Minimum 5 year(s)
Chef-Pharmacien(ne) at Shoppers Drug Mart
Repentigny, Quebec, Canada - Full Time
Skills Needed
Pharmacy Operations, Medication Dispensing, Patient Consultation, Inventory Management, Workflow Management, Regulatory Compliance, Customer Service, Problem Solving, Decision Making, Team Leadership, Coaching, Documentation, Health And Safety, Professional Services
Specialization
Requires strong independent decision-making skills and the ability to lead and coach pharmacy colleagues. Candidates must demonstrate a commitment to exceptional customer service and proficiency in pharmacy systems.
Experience Required
Minimum 2 year(s)
Relief Chef Manager at Brock & Company Inc
Pikesville, Maryland, United States - Full Time
Skills Needed
Scratch Cooking, Menu Development, Staff Management, Inventory Management, Cash Handling, Catering, Customer Service, Haccp Standards, Food Safety, Culinary Training, Budgeting, Purchasing, Administrative Tasks, Marketing, Team Leadership, Problem Solving
Specialization
Candidates must have 5-8 years of experience in corporate dining or high-end catering and possess a valid driver's license with their own vehicle for 100% travel. A culinary degree or certification is preferred, along with ServSafe and Allergen Awareness certifications.
Experience Required
Minimum 5 year(s)
Chef de Cuisine F/H at Del Arte
Colmar, Grand Est, France - Full Time
Skills Needed
Culinary Production, Team Management, Quality Standards, Stock Management, Cost Control, Hygiene Standards, Safety Compliance, Team Training, Kitchen Organization, Leadership, Rigorousness, Organization
Specialization
The ideal candidate is a passionate leader in cuisine with significant experience in team management, demonstrating rigor and a keen sense of organization. The ability to motivate the team and consistently guarantee quality are key differentiators for success in this role.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Fredericton, New Brunswick, Canada - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budget Management, Quality Control, Team Leadership, Guest Relations, Performance Management, Purchasing, Inventory Control, Coaching, Training, Conflict Resolution
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts/Hospitality with 4 years of experience. Strong leadership, communication, and financial management skills are required to oversee kitchen staff and property operations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at ForeFront Healthcare Pvt Ltd
Catonsville, Maryland, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Food Safety, Team Development, Financial Management, Inventory Control, Menu Development, Catering, Staff Training, Recipe Costing, Haccp Compliance, Therapeutic Diets, Labor Productivity, Vendor Relations, Performance Coaching, Quality Control
Specialization
Requires 5-8+ years of progressive culinary experience, including 2-3 years in a leadership role within high-volume scratch kitchens. A degree in Culinary Arts or Hospitality Management is preferred, along with a ServSafe Food Protection Manager Certification.
Experience Required
Minimum 5 year(s)
Demi Chef - Palomar at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Arts, Food Preparation, Kitchen Management, Food Safety, Hygiene Standards, Team Collaboration, Organizational Skills, Attention To Detail, Menu Execution, Plating, Communication, Time Management, Wood Fire Grilling
Specialization
Candidates must have at least one year of experience in a Commis Chef role within a hotel or independent venue. Strong organizational skills, a positive attitude, and the ability to thrive in a fast-paced kitchen environment are essential.
Head Executive Chef at Feeding Tampa Bay
Tampa, Florida, United States - Full Time
Skills Needed
Culinary Management, Menu Engineering, Nutritional Science, High Volume Production, Food Safety Compliance, Staff Mentoring, Inventory Management, Dietary Restriction Mastery, Industrial Kitchen Equipment, Budgeting, Haccp, Recipe Standardization
Specialization
Requires a degree from an accredited culinary school, a valid ServSafe Manager Certification, and 5-10 years of professional high-volume kitchen experience. Candidates should possess deep knowledge of nutritional science and the ability to manage industrial kitchen equipment.
Experience Required
Minimum 5 year(s)
Executive Head Chef at BaxterStorey Ireland Ltd
Greater London, England, United Kingdom - Full Time
Skills Needed
Kitchen Operations Management, Menu Creation, Staff Recruitment, Budget Control, Stock Management, Supplier Relationship Management, Food Safety Compliance, Health & Safety, Safeguarding, Allergen Management, Leadership, Financial Management, Sustainability, Communication
Specialization
Requires experience as an Executive or Head Chef, preferably within contract catering or independent education. Must possess strong leadership skills, financial management ability, and a deep understanding of allergen control and food trends.
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, Professional Kitchen Organization, Live Rotisserie Cooking, Brasserie Dishes Execution, Digital Temperature Monitoring, Inventory Management, Ordering Solutions, Online Training Platforms
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 well in a fast-paced environment while possessing a good command of English.
Experience Required
Minimum 2 year(s)
CHEF DE RANG di BAR at Accor
Venice, Veneto, Italy - Full Time
Skills Needed
Guest Relations, Order Taking, Food Pairing, Table Setting, Team Leadership, Communication Skills, Attention To Detail, Service Coordination
Specialization
Candidates must possess excellent communication skills and strong attention to detail. The ability to lead a team effectively and anticipate guest needs is essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, delhi, India - 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/Hotel Management with 4 years of experience. Must possess strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at The Sunny
Sunny Isles Beach, Florida, United States -
Full Time

Start Date

Immediate

Expiry Date

13 Sep, 26

Salary

0.0

Posted On

15 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Management, Personnel Management, Inventory Control, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Catering & Banquet Operations, Customer Service, Leadership, Purchasing, Property Management Systems

Industry

Hospitality

Description
Sous Chef The Sunny – Sunny Isles Beach, Florida Full-Time | Opening Team About The Sunny Sitting right on the sand in Sunny Isles Beach, The Sunny is more than a hotel—it’s a place shaped by genuine hospitality, thoughtful design, and the kind of moments people want to return to. And we’re building a team who knows how to bring that feeling to life, one exceptional guest experience at a time. The Sous Chef is responsible for assisting the Executive Chef and the Assistant Executive Chef in the daily management of the back of house and personnel functions for assigned venue. The Assistant Chef serves as a role model and mentor to the chefs, line cooks, and kitchen staff and will act as an ambassador for the organization as they promote the employer brand. Every member of our team is an ambassador and is essential to the success of our company. We expect all Team Members to take personal ownership in ensuring everything they do is in the best interest of the company and that all will adhere to our five core non-negotiable responsibilities. Everyone is an Ambassador– It is your responsibility to treat this property like you would your own home. No one gets hurt, everyone feels secure, the environment is clean, and every guest gets what they need. Everyone works in Safety–If you have a safety concern, it is your responsibility to address it by correcting it or notifying the appropriate department or individual. Everyone works in Security–If you See Something, it is your responsibility to Say Something. You must notify the appropriate department or individual if you feel there is a security concern. Everyone works in EVS–If there is trash on the floor, it is your responsibility to pick it up. If it is a mess that needs more attention, it is your responsibility to notify the appropriate department or individual. Everyone works in Guest Experience–If a guest needs assistance, it is your responsibility to assist that guest and do so with a smile. If the guest needs more assistance than you can provide, it is your responsibility to notify the appropriate department or individual. What you will be doing: Includes, but not limited to: Work alongside Executive Chef, Assistant Executive Chef and Front of House Management in order to achieve or exceed budgeted labor and other cost centers, through proper planning and execution. Manage all aspects of personnel for back of house staff including hiring, training, development, and corrective planning. Achieve daily sales and assigned cost goals. Oversee weekly/monthly inventories and ordering of food and supplies. Assist with food prep, station cooking and plating of food when necessary. Manage inventory, purchasing and receiving both front of house and back of house products. Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards. Develop menu standards and maintain presentation quality. Assist with conducting daily line-ups and/or pre-shift meetings. Conduct regularly scheduled meetings to ensure lines of communication are open between management and team members. Ensure team members adhere to company guidelines as stated in team member training manual and team member handbook. Ensure all core values and property and department standards are implemented and applied. Obtain and maintain position-specific licensing. Use personal device/ cellular phone for job related operational tasks, job duties, review company documents, etc. Other duties as assigned. What we are looking for: Required: At least three years of experience within Culinary or a directly related operational area/field. At least two years of directly related operational management experience at a similar leadership level. Advance knowledge of principles and practices Experience in meeting and exceeding VIP guest’ requests and preparing a custom menu on short term notice. Ability to write routine reports, purchase orders, menus and correspondences. Prior experience of utilizing property management applications (e.g. Purchasing Systems, Kronos, HotSOS, etc.). Experience managing collective bargaining agreement(s) work groups. Ability to effectively communicate in English. Polished appearance and demeanor. Excellent customer services skills. Ability to successfully lead and mentor a team. Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures. Ability to work varied shifts, including nights, weekends and holidays. At least 18 years of age. Preferred: Degree in Culinary Arts or a related field. Previous experience in catering and banquet operations. Previous experience in a large, luxury resort setting.
Responsibilities
Assist the Executive Chef in managing daily back-of-house operations, personnel, and cost centers. Oversee food preparation, sanitation standards, and the mentoring of kitchen staff to ensure an exceptional guest experience.
Executive Sous Chef at The Sunny
Sunny Isles Beach, Florida, United States - Full Time
Skills Needed
Culinary Management, Personnel Management, Inventory Control, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Catering & Banquet Operations, Customer Service, Leadership, Purchasing, Property Management Systems
Specialization
Requires at least three years of culinary experience and two years of operational management experience. A degree in Culinary Arts and experience in luxury resort settings are preferred.
Experience Required
Minimum 2 year(s)
Head Breakfast Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
City of Edinburgh, Scotland, United Kingdom - Full Time
Skills Needed
Culinary Operations, Team Leadership, Food Safety, Inventory Management, Rota Design, Kitchen Management, Allergen Awareness, Food Preparation, Quality Control, Staff Training, Menu Presentation, Hygiene Standards, Budgeting, Communication
Specialization
Requires 4+ years of culinary experience or 2 years with a relevant degree in Culinary Arts or Hospitality Management. Candidates must possess strong leadership skills and a commitment to guest satisfaction.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at New Albany Country Club
New Albany, Ohio, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Control, Inventory Management, Staff Training, Sanitation Standards, Kitchen Operations, Expediting, Labor Management, Recipe Standardization, Problem Solving, Communication
Specialization
Candidates need at least 3 years of Sous Chef or senior culinary leadership experience, preferably in a private club or luxury hotel setting. A culinary degree or professional certification is preferred, along with the ability to work a flexible schedule including weekends and holidays.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Colmar, Grand Est, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Haccp Standards, Culinary Techniques, Inventory Management, Menu Planning, Organization, Customer Service, Seasonal Cooking, Hygiene Management
Specialization
Requires a degree in hotel and restaurant management and significant experience in catering, preferably in collective dining. Must master culinary techniques, HACCP norms, and possess strong leadership and organizational skills.
Experience Required
Minimum 2 year(s)
Butcher Commis Chef at Radisson Hotel Group
Makkah Al Mukarramah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Butchery, Culinary Arts, Guest Service, Teamwork, Cost Control, Inventory Control, Productivity, Performance Management, Compliance, Due Diligence, Problem Resolution, Creativity, Learning Aptitude, Gastronomy
Specialization
Candidates must be located in Jeddah for food testing and have prior experience working in a 5-star hotel kitchen environment. Essential qualities include a hands-on approach, a commitment to exceptional guest service, personal integrity, and the ability to find creative solutions while taking ownership of tasks.
Relief Chef Manager at Brock & Company Inc
Ellicott City, Maryland, United States - Full Time
Skills Needed
Scratch Cooking, Menu Development, Staff Management, Inventory Management, Cash Handling, Catering, Haccp Standards, Culinary Staff Training, Customer Service, Food Safety, Sanitation, Budgeting, Purchasing, Team Leadership, Problem Solving
Specialization
Candidates must have 5-8 years of experience in corporate dining or high-end catering and possess a valid driver's license with their own vehicle for 100% travel. A culinary degree or certification is preferred, along with ServSafe and Allergen Awareness certifications.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at bartaco
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Mentoring, Quality Control, Food Safety, Sanitation, Inventory Management, Problem Solving, Communication, Hospitality, Training, Attention To Detail, Time Management, Operational Excellence, Collaboration, Guest Focus
Specialization
Candidates should have at least 3 years of culinary management experience, with a preference for a culinary arts degree. Strong cooking skills, attention to detail, and the ability to mentor team members are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Accor
Nusantara, East Kalimantan, Indonesia - Full Time
Skills Needed
Kitchen Operations, Teamwork, Creativity, Consistency, Culinary Functions, Stewarding Functions, Banquet Operations, Food Cost Management, Labor Management, Purchasing, Inventory Control, Menu Design, Haccp Standards, Guest Engagement, Colleague Engagement, Media Engagement
Specialization
Candidates must have a minimum of two years of experience in a similar role within an international brand, proficiency in both Bahasa Indonesia and English, and proven ability to manage culinary and stewarding teams effectively. Adaptability, strong cost control knowledge, and media confidence are also essential qualifications.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Melbourne, Victoria, Australia - Full Time
Skills Needed
Kitchen Operations Management, Menu Development, P&L Management, Team Leadership, Staff Coaching, Food Safety Compliance, Event Execution, Commercial Acumen, Inventory Control, Labor Management, Concept Development, Quality Control, Stakeholder Management, Strategic Planning, Operational Optimization, Culinary Innovation
Specialization
Candidates must have proven experience as an Executive Sous Chef or senior kitchen leader in a high-volume, luxury hotel environment. Strong commercial acumen, leadership skills, and a passion for innovation and food quality are essential for this role.
Experience Required
Minimum 5 year(s)
Chef-Pharmacien(ne) at Shoppers Drug Mart
Repentigny, Quebec, Canada - Full Time
Skills Needed
Pharmacy Operations, Medication Dispensing, Patient Consultation, Inventory Management, Workflow Management, Regulatory Compliance, Customer Service, Problem Solving, Decision Making, Team Leadership, Coaching, Documentation, Health And Safety, Professional Services
Specialization
Requires strong independent decision-making skills and the ability to lead and coach pharmacy colleagues. Candidates must demonstrate a commitment to exceptional customer service and proficiency in pharmacy systems.
Experience Required
Minimum 2 year(s)
Relief Chef Manager at Brock & Company Inc
Pikesville, Maryland, United States - Full Time
Skills Needed
Scratch Cooking, Menu Development, Staff Management, Inventory Management, Cash Handling, Catering, Customer Service, Haccp Standards, Food Safety, Culinary Training, Budgeting, Purchasing, Administrative Tasks, Marketing, Team Leadership, Problem Solving
Specialization
Candidates must have 5-8 years of experience in corporate dining or high-end catering and possess a valid driver's license with their own vehicle for 100% travel. A culinary degree or certification is preferred, along with ServSafe and Allergen Awareness certifications.
Experience Required
Minimum 5 year(s)
Chef de Cuisine F/H at Del Arte
Colmar, Grand Est, France - Full Time
Skills Needed
Culinary Production, Team Management, Quality Standards, Stock Management, Cost Control, Hygiene Standards, Safety Compliance, Team Training, Kitchen Organization, Leadership, Rigorousness, Organization
Specialization
The ideal candidate is a passionate leader in cuisine with significant experience in team management, demonstrating rigor and a keen sense of organization. The ability to motivate the team and consistently guarantee quality are key differentiators for success in this role.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Fredericton, New Brunswick, Canada - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budget Management, Quality Control, Team Leadership, Guest Relations, Performance Management, Purchasing, Inventory Control, Coaching, Training, Conflict Resolution
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts/Hospitality with 4 years of experience. Strong leadership, communication, and financial management skills are required to oversee kitchen staff and property operations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at ForeFront Healthcare Pvt Ltd
Catonsville, Maryland, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Food Safety, Team Development, Financial Management, Inventory Control, Menu Development, Catering, Staff Training, Recipe Costing, Haccp Compliance, Therapeutic Diets, Labor Productivity, Vendor Relations, Performance Coaching, Quality Control
Specialization
Requires 5-8+ years of progressive culinary experience, including 2-3 years in a leadership role within high-volume scratch kitchens. A degree in Culinary Arts or Hospitality Management is preferred, along with a ServSafe Food Protection Manager Certification.
Experience Required
Minimum 5 year(s)
Demi Chef - Palomar at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Arts, Food Preparation, Kitchen Management, Food Safety, Hygiene Standards, Team Collaboration, Organizational Skills, Attention To Detail, Menu Execution, Plating, Communication, Time Management, Wood Fire Grilling
Specialization
Candidates must have at least one year of experience in a Commis Chef role within a hotel or independent venue. Strong organizational skills, a positive attitude, and the ability to thrive in a fast-paced kitchen environment are essential.
Head Executive Chef at Feeding Tampa Bay
Tampa, Florida, United States - Full Time
Skills Needed
Culinary Management, Menu Engineering, Nutritional Science, High Volume Production, Food Safety Compliance, Staff Mentoring, Inventory Management, Dietary Restriction Mastery, Industrial Kitchen Equipment, Budgeting, Haccp, Recipe Standardization
Specialization
Requires a degree from an accredited culinary school, a valid ServSafe Manager Certification, and 5-10 years of professional high-volume kitchen experience. Candidates should possess deep knowledge of nutritional science and the ability to manage industrial kitchen equipment.
Experience Required
Minimum 5 year(s)
Executive Head Chef at BaxterStorey Ireland Ltd
Greater London, England, United Kingdom - Full Time
Skills Needed
Kitchen Operations Management, Menu Creation, Staff Recruitment, Budget Control, Stock Management, Supplier Relationship Management, Food Safety Compliance, Health & Safety, Safeguarding, Allergen Management, Leadership, Financial Management, Sustainability, Communication
Specialization
Requires experience as an Executive or Head Chef, preferably within contract catering or independent education. Must possess strong leadership skills, financial management ability, and a deep understanding of allergen control and food trends.
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, Professional Kitchen Organization, Live Rotisserie Cooking, Brasserie Dishes Execution, Digital Temperature Monitoring, Inventory Management, Ordering Solutions, Online Training Platforms
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 well in a fast-paced environment while possessing a good command of English.
Experience Required
Minimum 2 year(s)
CHEF DE RANG di BAR at Accor
Venice, Veneto, Italy - Full Time
Skills Needed
Guest Relations, Order Taking, Food Pairing, Table Setting, Team Leadership, Communication Skills, Attention To Detail, Service Coordination
Specialization
Candidates must possess excellent communication skills and strong attention to detail. The ability to lead a team effectively and anticipate guest needs is essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, delhi, India - 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/Hotel Management with 4 years of experience. Must possess strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)