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Chef De Partie Jobs overseas

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Executive Sous Chef at Scotto LLC
Syosset, New York, United States - Full Time
Skills Needed
Menu Development, Meal Planning, Inventory Management, Ordering Supplies, Line Cooking, Dish Plating, Recruitment, Training, Scheduling, Performance Evaluation, Sanitation Regulation Adherence, Safety Regulation Implementation, Cost Control, Time Management, Culinary Arts, Fine Dining Expertise
Specialization
Candidates should possess proven experience in a fine dining establishment and the ability to manage an entire kitchen, supported by budgeting skills for cost control and incredible food preparation abilities. A Bachelor's Degree in culinary arts is preferred, along with a current Food Protection Certificate and deep knowledge of industry trends.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Bali, Indonesia - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Management, Guest Satisfaction, Financial Performance, Quality Control, Staff Development, Sanitation Standards, Menu Development, Food Presentation, Budget Management, Purchasing, Employee Relations, Problem Solving, Performance Management, Hospitality
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include demonstrating strong leadership, managing controllable expenses like food cost, setting performance goals, and ensuring strict compliance with food handling and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Rajasthan, India - Full Time
Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Kitchen Management, Menu Development, Food Quality Control, Sanitation Standards, Budget Management, Purchasing, Employee Development, Guest Relations, Inventory Control, Banquets, Room Service, Cost Control, Supervision
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include demonstrating strong leadership, ensuring sanitation standards, managing departmental expenses, and developing staff.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
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, Training And Development, Inventory Management, Quality Control, Food Preparation, Communication Skills, Problem Solving
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 technical culinary skills are required to manage diverse kitchen functions effectively.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Arcis Golf
Lantana, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Kitchen Management, Staff Supervision, Inventory Management, Budgeting, Food Safety Compliance, Problem Solving, Training, Communication, Profit And Loss Management, Sanitation, Team Development, Customer Service
Specialization
Candidates must have previous experience in a lead culinary role and possess strong organizational and communication skills. A high school diploma is required, while a culinary degree or certificate is preferred along with the ability to obtain ServSafe certification.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at American Cruise Lines
Lewiston, Idaho, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Kitchen Management, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Food Preparation, Staff Training, Interpersonal Skills, Oral Communication, Hygiene Standards
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 Avion Hospitality Employee Services LLC
Tulsa, Oklahoma, United States - Full Time
Skills Needed
Culinary Leadership, Staff Training, Performance Management, Purchasing, Vendor Relationships, Guest Experience, Day To Day Operations, Compliance, Communication, Talent Management, Project Management, Delegation, Financial Acumen, Menu Development, Sanitation Procedures, Conflict Resolution
Specialization
Candidates must possess at least five years of progressive experience in a hotel or related field, often requiring a college degree or culinary degree combined with relevant experience. Essential abilities include strong supervisory skills, proficiency in Windows operating systems, effective communication, quick decision-making under pressure, and the capacity to handle financial data and complex workplace problems.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Batam, Riau Islands, Indonesia - Full Time
Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Kitchen Management, Financial Performance, Quality Control, Sanitation Standards, Menu Development, Purchasing, Budgeting, Customer Service, Employee Development, Problem Solving, Inventory Management, Food Safety, Team Building
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements involve leading kitchen operations, setting performance goals, ensuring strict culinary and sanitation standards, and managing human resources activities for direct reports.
Experience Required
Minimum 5 year(s)
Sushi Chef - Mobile at Hana Group
Northampton, England, United Kingdom - Full Time
Skills Needed
Driving, Food Hygiene, Sushi Knowledge, Flexibility, Early Start Availability
Specialization
Candidates must have the ability to drive a vehicle and possess basic knowledge of food hygiene, although specific sushi knowledge is advantageous but not mandatory. Full availability and flexibility are required for this role.
Associate Sous Chef at USPI
Alpine, California, United States - Full Time
Skills Needed
Culinary Operations, Food Preparation, Team Supervision, Staff Scheduling, Performance Monitoring, Training And Coaching, Recipe Conversion, Food Quality Control, Haccp Procedures, Food Safety, Cost Control, Inventory Management, Knife Skills, Equipment Operation, Guest Interaction, Administrative Duties
Specialization
Candidates must possess advanced culinary knowledge, including recipe conversion and complex adjustments, along with expertise in operating various kitchen equipment and exhibiting advanced knife handling skills. A commitment to strict hygiene, food safety standards like HACCP, and cost control strategies is essential for success in this role.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Accor
Chicago, Illinois, United States - Full Time
Skills Needed
Culinary Experience, Menu Development, Kitchen Operations, Cost Control, Inventory Management, Food Safety Compliance, Organizational Skills, Communication Skills, Problem Solving Skills, Team Leadership, Guest Engagement, Training And Development, Collaboration, Creativity, Flexibility, Bilingual Communication
Specialization
Candidates should have a minimum of 3 years of progressive culinary experience and a culinary degree or equivalent training. Strong leadership skills and a proven track record in kitchen operations and menu development are essential.
Experience Required
Minimum 5 year(s)
Chef Leadership QLD at Civeo Career Site
, Queensland, Australia - Full Time
Skills Needed
Operational Leadership, Safety Compliance, People Leadership, Commercial Discipline, Budgeting, Auditing, Reporting, Cost Control, Menu Development, Batch Cooking, Team Training, Mentoring, Coaching, Iso Quality Assurance, High Volume Kitchen Management
Specialization
Candidates must be confident, credible Executive Chefs with proven experience in high-volume, fast-paced kitchens and the ability to lead at scale while maintaining operational excellence. Essential requirements include a Certificate III in Commercial Cookery (or equivalent), experience maintaining ISO Quality Assurance standards, strong batch cooking capability, advanced budgeting skills, and demonstrated success in team development.
Experience Required
Minimum 5 year(s)
Relief Chef Manager at BaxterStorey
Hatfield, England, United Kingdom - Full Time
Skills Needed
Menu Planning, Food Preparation, Employee Management, Recruitment, Training, Supervision, Inventory Control, Cost Control, Customer Relations, Health And Safety Compliance, Budget Management, Financial Management, Menu Development, Innovation, Leadership, Team Management
Specialization
Ideal candidates should possess proven experience as a Chef Manager, a strong understanding of the contract catering sector, and excellent creative culinary skills. Essential requirements include strong leadership, team management abilities, proficiency in food cost management, and knowledge of food safety regulations.
Experience Required
Minimum 5 year(s)
Chef de Brigade H/F at Accor
Roissy-en-France, Ile-de-France, France - Full Time
Skills Needed
Front Desk Management, Team Leadership, Customer Service, Opera Cloud, Revenue Management, Check In And Check Out, Complaint Handling, Staff Coordination, Billing And Payment Processing, English Fluency, Hospitality Management
Specialization
The ideal candidate has proven leadership experience in a hospitality setting and a strong passion for customer service. Proficiency in English is required, and experience with Opera Cloud software is highly preferred.
Experience Required
Minimum 2 year(s)
Chefs of all Levels at The SpitJack
Limerick, Limerick, Ireland - Full Time
Skills Needed
Culinary Background, Haccp, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen Ability, Culinary Experience
Specialization
Candidates must possess a strong culinary background, knowledge of HACCP and hygiene standards, and the ability to maintain high attention to detail in a demanding kitchen setting. Ideal candidates should have a minimum of three years of relevant experience and good command of English, along with full permission to work in the EU.
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)
Jr Sous Chef-Bakery at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, karnataka, India - Full Time
Skills Needed
Culinary Arts, Food Production, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Inventory Management, Menu Development, Budget Management, Team Leadership, Guest Relations, Training And Development, Performance Management, Food Presentation, Loss Prevention
Specialization
Candidates must have a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts/Hospitality with 2 years of experience. The role requires strong leadership skills and the ability to manage kitchen staff and operational budgets.
Experience Required
Minimum 2 year(s)
Nursery Cook / Chef at Storal
Lincoln, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Food Hygiene, Health And Safety, Coshh, Menu Planning, Stock Management, Stock Rotation, Dietary Requirements, Kitchen Safety, Ofsted Compliance, Commercial Cooking
Specialization
Candidates must hold a Level 2 Food and Hygiene qualification and possess experience working in a commercial kitchen environment. A solid understanding of COSHH and relevant health and safety guidelines is essential for this role.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Tours, Centre-Val de Loire, France - Full Time
Skills Needed
Team Management, Ordering, Hygiene, Cooking, Innovation, Seasonal Cuisine, Culinary Techniques, Haccp Standards, Management, Organization, Rigor, Autonomy, Interpersonal Skills, Customer Service
Specialization
The ideal candidate should possess a degree in hospitality/catering (CAP, BEP, Bac Pro, BTS) and significant experience in catering, preferably in a collective setting. Essential requirements include mastery of culinary techniques, HACCP standards, team management skills, organization, rigor, autonomy, and excellent relational and customer service skills.
Experience Required
Minimum 2 year(s)
Sushi Chef - Mobile at Hana Group
Milton Keynes, England, United Kingdom - Full Time
Skills Needed
Driving, Food Hygiene, Sushi Knowledge, Flexibility, Early Start Availability
Specialization
Candidates must possess the ability to drive a vehicle and have basic knowledge of food hygiene, although specific sushi knowledge is advantageous but not mandatory. The position demands full availability and flexibility for early starts and weekend shifts.
Executive Sous Chef at Scotto LLC
Syosset, New York, United States -
Full Time

Start Date

Immediate

Expiry Date

26 Jun, 26

Salary

90000.0

Posted On

28 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Menu Development, Meal Planning, Inventory Management, Ordering Supplies, Line Cooking, Dish Plating, Recruitment, Training, Scheduling, Performance Evaluation, Sanitation Regulation Adherence, Safety Regulation Implementation, Cost Control, Time Management, Culinary Arts, Fine Dining Expertise

Industry

Restaurants

Description
Anthony Scotto Restaurants is currently looking for a Executive Sous Chef for one of our Fine Dining restaurants. Our culinary teams are constantly evolving to keep our offerings absolutely fresh and exciting. We accomplish this by using the finest, quality ingredients available, regardless of cost, and by updating our menus to reflect the flavors of each season. Our steakhouse cuisine has expanded beyond the classics, to include world renowned sushi and sashimi, exotic cuts of beef, flavorful composed dishes and fresh seafood flown in from around the globe. All of our restaurants feature award winning wine lists with over 450 different vintages of wine by the bottle and 40 wines by the glass, plus creative homemade desserts imagined and prepared by our in-house pastry chefs. HIGH LEVEL OF RESPONSIBILITY We are looking for individuals who are looking to be leaders and innovators in the culinary world to drive our business forward. This position directly reports to the Executive Chef and will be responsible for shadowing and following his direction in the kitchen. You will also be responsible for managing the kitchen team in the executive chef’s absence. Additional responsibilities include but are not limited to: 1. Develop new menu options based on seasonal changes and customer demand. 2. Assist with the preparation and planning of meal designs. 3. Ensure that kitchen activities operate in a timely manner. 4. Resolve customer problems and concerns personally. 5. Monitor and record inventory, and if necessary, order new supplies. 6. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. 7. Recruit and train new kitchen employees to meet restaurant and kitchen standards. 8. Create schedules for kitchen employees and evaluate their performance. 9. Adhere to and implement sanitation regulations and safety regulations. 10. Train and influence line cooks and other kitchen personnel. HAVE YOUR VOICE HEARD: Anthony Scotto Restaurants has achieved great success and we are just getting started. This is your opportunity to make decisions to help shape a growing company. This position will have regular exposure to ownership and have a significant influence on decisions in the company’s development, from operational practices to company culture to service standards. We take the opinion of our team very seriously. QUALIFICATIONS: 1. Bachelor’s Degree in the culinary arts preferred. 2. Current Food Protection Certificate. 3. Proven experience in a fine dining establishment. 4. Ability to manage an entire kitchen. 5. Budgeting skills to control costs. 6. Incredible food preparation abilities. 7. Deep knowledge of fine dining and industry leading trends. 8. Impeccable time management skills. 9. Creative menu knowledge and development skills. BENEFIT: 1. 401(k) 2. Dental insurance 3. Health insurance 4. Paid time off 5. Vision insurance Shift: 1. Day shift 2. Evening shift Work Location: In person Anthony Scotto is a proud Equal Opportunity Employer. More details about Anthony Scotto Restaurants can be found by visiting https://www.anthonyscottorestaurants.com/ [https://www.anthonyscottorestaurants.com/] Job Type: Full-time Pay: From $75,000.00 - $90,000.00 based on experience
Responsibilities
The Executive Sous Chef will directly report to the Executive Chef, shadowing their direction and managing the kitchen team in their absence. Key duties include developing seasonal menus, assisting with meal planning, ensuring timely kitchen operations, resolving customer issues, and managing inventory and ordering.
Executive Sous Chef at Scotto LLC
Syosset, New York, United States - Full Time
Skills Needed
Menu Development, Meal Planning, Inventory Management, Ordering Supplies, Line Cooking, Dish Plating, Recruitment, Training, Scheduling, Performance Evaluation, Sanitation Regulation Adherence, Safety Regulation Implementation, Cost Control, Time Management, Culinary Arts, Fine Dining Expertise
Specialization
Candidates should possess proven experience in a fine dining establishment and the ability to manage an entire kitchen, supported by budgeting skills for cost control and incredible food preparation abilities. A Bachelor's Degree in culinary arts is preferred, along with a current Food Protection Certificate and deep knowledge of industry trends.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Bali, Indonesia - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Management, Guest Satisfaction, Financial Performance, Quality Control, Staff Development, Sanitation Standards, Menu Development, Food Presentation, Budget Management, Purchasing, Employee Relations, Problem Solving, Performance Management, Hospitality
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include demonstrating strong leadership, managing controllable expenses like food cost, setting performance goals, and ensuring strict compliance with food handling and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Rajasthan, India - Full Time
Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Kitchen Management, Menu Development, Food Quality Control, Sanitation Standards, Budget Management, Purchasing, Employee Development, Guest Relations, Inventory Control, Banquets, Room Service, Cost Control, Supervision
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include demonstrating strong leadership, ensuring sanitation standards, managing departmental expenses, and developing staff.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
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, Training And Development, Inventory Management, Quality Control, Food Preparation, Communication Skills, Problem Solving
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 technical culinary skills are required to manage diverse kitchen functions effectively.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Arcis Golf
Lantana, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Kitchen Management, Staff Supervision, Inventory Management, Budgeting, Food Safety Compliance, Problem Solving, Training, Communication, Profit And Loss Management, Sanitation, Team Development, Customer Service
Specialization
Candidates must have previous experience in a lead culinary role and possess strong organizational and communication skills. A high school diploma is required, while a culinary degree or certificate is preferred along with the ability to obtain ServSafe certification.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at American Cruise Lines
Lewiston, Idaho, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Kitchen Management, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Food Preparation, Staff Training, Interpersonal Skills, Oral Communication, Hygiene Standards
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 Avion Hospitality Employee Services LLC
Tulsa, Oklahoma, United States - Full Time
Skills Needed
Culinary Leadership, Staff Training, Performance Management, Purchasing, Vendor Relationships, Guest Experience, Day To Day Operations, Compliance, Communication, Talent Management, Project Management, Delegation, Financial Acumen, Menu Development, Sanitation Procedures, Conflict Resolution
Specialization
Candidates must possess at least five years of progressive experience in a hotel or related field, often requiring a college degree or culinary degree combined with relevant experience. Essential abilities include strong supervisory skills, proficiency in Windows operating systems, effective communication, quick decision-making under pressure, and the capacity to handle financial data and complex workplace problems.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Batam, Riau Islands, Indonesia - Full Time
Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Kitchen Management, Financial Performance, Quality Control, Sanitation Standards, Menu Development, Purchasing, Budgeting, Customer Service, Employee Development, Problem Solving, Inventory Management, Food Safety, Team Building
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements involve leading kitchen operations, setting performance goals, ensuring strict culinary and sanitation standards, and managing human resources activities for direct reports.
Experience Required
Minimum 5 year(s)
Sushi Chef - Mobile at Hana Group
Northampton, England, United Kingdom - Full Time
Skills Needed
Driving, Food Hygiene, Sushi Knowledge, Flexibility, Early Start Availability
Specialization
Candidates must have the ability to drive a vehicle and possess basic knowledge of food hygiene, although specific sushi knowledge is advantageous but not mandatory. Full availability and flexibility are required for this role.
Associate Sous Chef at USPI
Alpine, California, United States - Full Time
Skills Needed
Culinary Operations, Food Preparation, Team Supervision, Staff Scheduling, Performance Monitoring, Training And Coaching, Recipe Conversion, Food Quality Control, Haccp Procedures, Food Safety, Cost Control, Inventory Management, Knife Skills, Equipment Operation, Guest Interaction, Administrative Duties
Specialization
Candidates must possess advanced culinary knowledge, including recipe conversion and complex adjustments, along with expertise in operating various kitchen equipment and exhibiting advanced knife handling skills. A commitment to strict hygiene, food safety standards like HACCP, and cost control strategies is essential for success in this role.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Accor
Chicago, Illinois, United States - Full Time
Skills Needed
Culinary Experience, Menu Development, Kitchen Operations, Cost Control, Inventory Management, Food Safety Compliance, Organizational Skills, Communication Skills, Problem Solving Skills, Team Leadership, Guest Engagement, Training And Development, Collaboration, Creativity, Flexibility, Bilingual Communication
Specialization
Candidates should have a minimum of 3 years of progressive culinary experience and a culinary degree or equivalent training. Strong leadership skills and a proven track record in kitchen operations and menu development are essential.
Experience Required
Minimum 5 year(s)
Chef Leadership QLD at Civeo Career Site
, Queensland, Australia - Full Time
Skills Needed
Operational Leadership, Safety Compliance, People Leadership, Commercial Discipline, Budgeting, Auditing, Reporting, Cost Control, Menu Development, Batch Cooking, Team Training, Mentoring, Coaching, Iso Quality Assurance, High Volume Kitchen Management
Specialization
Candidates must be confident, credible Executive Chefs with proven experience in high-volume, fast-paced kitchens and the ability to lead at scale while maintaining operational excellence. Essential requirements include a Certificate III in Commercial Cookery (or equivalent), experience maintaining ISO Quality Assurance standards, strong batch cooking capability, advanced budgeting skills, and demonstrated success in team development.
Experience Required
Minimum 5 year(s)
Relief Chef Manager at BaxterStorey
Hatfield, England, United Kingdom - Full Time
Skills Needed
Menu Planning, Food Preparation, Employee Management, Recruitment, Training, Supervision, Inventory Control, Cost Control, Customer Relations, Health And Safety Compliance, Budget Management, Financial Management, Menu Development, Innovation, Leadership, Team Management
Specialization
Ideal candidates should possess proven experience as a Chef Manager, a strong understanding of the contract catering sector, and excellent creative culinary skills. Essential requirements include strong leadership, team management abilities, proficiency in food cost management, and knowledge of food safety regulations.
Experience Required
Minimum 5 year(s)
Chef de Brigade H/F at Accor
Roissy-en-France, Ile-de-France, France - Full Time
Skills Needed
Front Desk Management, Team Leadership, Customer Service, Opera Cloud, Revenue Management, Check In And Check Out, Complaint Handling, Staff Coordination, Billing And Payment Processing, English Fluency, Hospitality Management
Specialization
The ideal candidate has proven leadership experience in a hospitality setting and a strong passion for customer service. Proficiency in English is required, and experience with Opera Cloud software is highly preferred.
Experience Required
Minimum 2 year(s)
Chefs of all Levels at The SpitJack
Limerick, Limerick, Ireland - Full Time
Skills Needed
Culinary Background, Haccp, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen Ability, Culinary Experience
Specialization
Candidates must possess a strong culinary background, knowledge of HACCP and hygiene standards, and the ability to maintain high attention to detail in a demanding kitchen setting. Ideal candidates should have a minimum of three years of relevant experience and good command of English, along with full permission to work in the EU.
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)
Jr Sous Chef-Bakery at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, karnataka, India - Full Time
Skills Needed
Culinary Arts, Food Production, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Inventory Management, Menu Development, Budget Management, Team Leadership, Guest Relations, Training And Development, Performance Management, Food Presentation, Loss Prevention
Specialization
Candidates must have a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts/Hospitality with 2 years of experience. The role requires strong leadership skills and the ability to manage kitchen staff and operational budgets.
Experience Required
Minimum 2 year(s)
Nursery Cook / Chef at Storal
Lincoln, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Food Hygiene, Health And Safety, Coshh, Menu Planning, Stock Management, Stock Rotation, Dietary Requirements, Kitchen Safety, Ofsted Compliance, Commercial Cooking
Specialization
Candidates must hold a Level 2 Food and Hygiene qualification and possess experience working in a commercial kitchen environment. A solid understanding of COSHH and relevant health and safety guidelines is essential for this role.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Tours, Centre-Val de Loire, France - Full Time
Skills Needed
Team Management, Ordering, Hygiene, Cooking, Innovation, Seasonal Cuisine, Culinary Techniques, Haccp Standards, Management, Organization, Rigor, Autonomy, Interpersonal Skills, Customer Service
Specialization
The ideal candidate should possess a degree in hospitality/catering (CAP, BEP, Bac Pro, BTS) and significant experience in catering, preferably in a collective setting. Essential requirements include mastery of culinary techniques, HACCP standards, team management skills, organization, rigor, autonomy, and excellent relational and customer service skills.
Experience Required
Minimum 2 year(s)
Sushi Chef - Mobile at Hana Group
Milton Keynes, England, United Kingdom - Full Time
Skills Needed
Driving, Food Hygiene, Sushi Knowledge, Flexibility, Early Start Availability
Specialization
Candidates must possess the ability to drive a vehicle and have basic knowledge of food hygiene, although specific sushi knowledge is advantageous but not mandatory. The position demands full availability and flexibility for early starts and weekend shifts.