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Chef De Partie Jobs overseas

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CHEF TOURNANT/PRODUCTION at GATE HR
Sawgrass, Florida, United States - Full Time
Skills Needed
Food Preparation, Supervision, Culinary Knowledge, Kitchen Equipment Maintenance, Food Safety, Teamwork, Training, Quality Control
Specialization
Candidates should have a high school education or equivalent culinary experience, with a minimum of two years in a culinary role. Previous supervisory experience is preferred, along with proficiency in English.
Experience Required
Minimum 2 year(s)
Brissago Chef de Cuisine at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Menu Evolution, Team Management, Cost Control, Staff Supervision, Client Communication, Sanitation Standards, Vendor Relationship Management, Quality Control, Scheduling, Budgeting, Recipe Development, Food Safety Compliance, Equipment Maintenance Reporting, Executive Chef Duties Backup, High Pressure Adaptation, Multitasking
Specialization
Candidates must possess a high school education, with culinary schooling or equivalent experience preferred, along with 2-4 years of food management experience across multi-venue operations. Proficiency in safety/sanitation standards, strong math skills for calculations, and fluency in English for communication are essential, alongside the physical ability to handle demanding kitchen environments.
Experience Required
Minimum 2 year(s)
Brissago Chef de Cuisine at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Menu Evolution, Team Growth, Cost Control, Staff Management, Client Communication, Standard Enforcement, Hiring, Training, Supervision, Scheduling, Budgeting, Vendor Relationship Management, Quality Control, Sanitation, Safety Compliance, Equipment Maintenance
Specialization
A high school education is required, though culinary schooling or equivalent experience is preferred, along with 2-4 years of food management experience across multiple venues. Candidates must be proficient in safety and sanitation standards, possess strong math skills, and be fluent in English for communication and documentation.
Experience Required
Minimum 2 year(s)
Food Service - Sous Chef at SSA Group, LLC
Houston, Texas, United States - Full Time
Skills Needed
Interpersonal Skills, Communication Skills, Leadership Skills, Problem Solving Skills, Decision Making Skills, Organizational Skills, Financial Management, Culinary Skills, Food Safety Knowledge, Team Building, Training Skills, Menu Preparation, Inventory Management, Sustainability Knowledge, Customer Service, Cooking Techniques
Specialization
Candidates should have at least three years of food preparation experience and be ServSafe or Food Handling Certified. Strong interpersonal, leadership, and problem-solving skills are essential for this role.
Experience Required
Minimum 2 year(s)
Brissago Chef de Cuisine at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Menu Evolution, Team Management, Cost Control, Staff Supervision, Client Interaction, Recipe Development, Vendor Relationship Management, Quality Assurance, Sanitation Standards, Scheduling, Purchasing, Employee Discipline, Regulatory Compliance, Equipment Maintenance, Executive Chef Duties, High Pressure Adaptation
Specialization
A high school education is required, though culinary schooling or equivalent experience is preferred, along with 2-4 years of food management experience across multiple venues. Candidates must be proficient in safety and sanitation standards, possess strong math skills for calculations, and be fluent in English for communication and documentation.
Experience Required
Minimum 2 year(s)
Caterlink - Chef Manager at BaxterStorey
South Cambridgeshire, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Presentation, Health And Safety Compliance, Food Safety Compliance, Environmental Legislation Compliance, Client Relations, Team Supervision, Inventory Management, Budget Monitoring, Action Planning, Kpi Monitoring, Financial Target Achievement, Team Training, Performance Management
Specialization
The ideal candidate must be able to prepare, cook, and present food to company and client standards while maintaining compliance with all relevant legislation. Responsibilities include managing the location, supervising teams, handling client communication, and ensuring training and performance management are executed.
Experience Required
Minimum 2 year(s)
Caterlink - Chef Manager at BaxterStorey
Tonbridge and Malling, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Health And Safety Compliance, Food Safety Compliance, Inventory Management, Budget Monitoring, Client Relations, Team Supervision, Training, Performance Management
Specialization
The ideal candidate must ensure future generations receive nutritionally balanced and tasty food while maintaining the company's reputation for excellent service. Responsibilities involve leading teams, managing resources, achieving KPIs, and ensuring all training is completed.
Experience Required
Minimum 2 year(s)
Chef de projets AMOA H/F at Devoteam
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Business Analysis, Functional Specifications, Change Management, Training, Cloud Technologies, Artificial Intelligence, Cybersecurity, Data Management, Process Automation, Jira, Confluence, Windows 11, Office Suite, Communication, Adaptability
Specialization
Candidates should have a degree from a top engineering school or a Master's in computer science with at least 3 years of experience in AMOA project management, PMO, or business analysis. Proficiency in Windows 11, Jira, Confluence, and Office Suite is required, along with strong interpersonal skills and a good level of English.
Experience Required
Minimum 2 year(s)
Sous Chef - Main Kitchen at M Resort
Henderson, Nevada, United States - Full Time
Skills Needed
Culinary Skills, Supervisory Skills, Customer Service, Communication Skills, Microsoft Applications, Cost Control, Problem Solving, Team Development, Scheduling, Quality Assurance, Inventory Management, Health Compliance, Confidentiality, Report Writing, Performance Evaluation, Employee Engagement
Specialization
Candidates must have an Associate's Degree in culinary or a related field, with a minimum of two years of culinary experience and one year of supervisory experience. Excellent communication skills and proficiency in Microsoft applications are also required.
Experience Required
Minimum 2 year(s)
Sous Chef - Mimi Kakushi at Accor
Paros Municipality, Aegean, Greece - Full Time
Skills Needed
Sous Chef, Japanese Cuisine, Leadership, Food Safety, Hygiene Standards, Kitchen Operations, Stock Control, Ordering, Waste Management, Cost Awareness, Communication, Organizational Skills, Creativity, Detail Oriented, Quality Driven, Team Management
Specialization
Candidates should have 3-5 years of experience as a Sous Chef or Chef de Partie, preferably with Japanese or Asian-inspired cuisine. Strong leadership skills and knowledge of food safety and kitchen operations are essential.
Experience Required
Minimum 2 year(s)
Chef de projets AMOA H/F at Devoteam
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Business Analysis, Functional Specifications, Change Management, User Training, Jira, Confluence, Office Suite, Cloud Technologies, Artificial Intelligence, Cybersecurity, Data Management, Process Automation, Communication Skills, Adaptability, Autonomy
Specialization
Candidates should have a degree from a top engineering school or a Master's in Computer Science with at least 3 years of experience in project management or business analysis. Proficiency in Windows 11, Jira, Confluence, and Office Suite is required, along with strong interpersonal skills and a good command of English.
Experience Required
Minimum 2 year(s)
The Braywood - Sous Chef at BaxterStorey
Maidenhead, England, United Kingdom - Full Time
Skills Needed
Sous Chef, Menu Development, Food Quality, Team Leadership, Stock Control, Health And Safety, Communication, Teamwork, Attention To Detail, Cooking Techniques, Customer Service, Food Presentation, Motivation, Passion For Food, Training, Accountability
Specialization
Candidates should have proven experience as a Chef de Partie or senior Chef de Partie, along with proficiency in diverse cooking techniques. A Leaving Cert level education or above and an NVQ qualification or equivalent are required.
Experience Required
Minimum 2 year(s)
Sous Chef (Mimi Kakushi) at Accor
Paros Municipality, Aegean, Greece - Full Time
Skills Needed
Culinary Arts, Japanese Cuisine, Leadership, Food Safety, Hygiene Standards, Kitchen Operations, Stock Control, Ordering, Waste Management, Cost Awareness, Communication, Organizational Skills, Creativity, Detail Oriented, Quality Driven, Team Development
Specialization
Candidates should have a bachelor's degree or diploma in Culinary Arts and 3-5 years of experience in a high-volume restaurant, preferably with Japanese cuisine. Strong leadership and communication skills are essential, along with a detail-oriented and creative mindset.
Experience Required
Minimum 2 year(s)
Sous Chef - Trader Vic's at Minor International
Bangkok, , Thailand - Full Time
Skills Needed
Cooking Methods, Kitchen Equipment, Leadership, Hygiene Procedures, Safety Procedures, Communication Skills, Interpersonal Skills, Menu Planning, Inventory Control, Supply Management, Team Management, Training Delivery, Performance Management
Specialization
Candidates should have a minimum of 2 years of experience in a similar role and possess strong knowledge of cooking methods and kitchen equipment. Leadership abilities and excellent communication skills are also essential.
Experience Required
Minimum 2 year(s)
Sous Chef (Mimi Kakushi) at Accor
Paros Municipality, Aegean, Greece - Full Time
Skills Needed
Culinary Arts, Japanese Cuisine, Leadership, Food Safety, Hygiene Standards, Kitchen Operations, Stock Control, Ordering, Waste Management, Cost Awareness, Communication, Organizational Skills, Creativity, Detail Oriented, Quality Driven, Team Development
Specialization
Candidates should have a bachelor's degree or diploma in Culinary Arts or a related field, along with 3-5 years of experience in a high-volume restaurant. Experience with Japanese cuisine and strong leadership skills are preferred.
Experience Required
Minimum 2 year(s)
CHEF TOURNANT/PRODUCTION at GATE HR
Jacksonville, Florida, United States - Full Time
Skills Needed
Cooking, Sanitation Standards, Food Production, Menu Planning, Cost Control, Safety Procedures, Team Leadership, Communication, Time Management, Inventory Management, Food Preparation, Quality Control, Training, Problem Solving, Customer Service, Equipment Operation
Specialization
Candidates must have a high school diploma or equivalent and at least 3 years of cooking experience in a professional kitchen, covering various areas such as saucier, prep, banquet, pantry, and hot line. A working knowledge of basic sauce groups, cooking temperatures, and kitchen equipment is also required.
Experience Required
Minimum 2 year(s)
CHEF TOURNANT/PRODUCTION at GATE HR
Sawgrass, Florida, United States - Full Time
Skills Needed
Supervision, Food Preparation, Culinary Skills, Kitchen Equipment Maintenance, Food Safety, Teamwork, Training, Motivation, Quality Control, Sanitation, Recipe Adherence, Portion Control, Presentation Standards, Time Management, Problem Solving
Specialization
Candidates should have a high school education or equivalent experience, with a minimum of two years in culinary or related work. Advanced culinary knowledge and previous supervisory experience are preferred.
Experience Required
Minimum 2 year(s)
Brissago Chef de Cuisine at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Menu Evolution, Team Management, Cost Control, Staff Supervision, Client Interaction, Recipe Development, Vendor Relationship Management, Quality Assurance, Sanitation Standards, Scheduling, Purchasing, Employee Discipline, Regulatory Compliance, Equipment Maintenance, Executive Chef Duties, High Pressure Adaptation
Specialization
A high school education is required, though culinary schooling or equivalent experience is preferred, along with 2-4 years of food management experience across multiple venues. Candidates must be proficient in safety and sanitation standards, possess strong math skills, be fluent in English, and be physically capable of lifting up to 200 lbs and working in extreme temperatures.
Experience Required
Minimum 2 year(s)
CHEF TOURNANT/PRODUCTION at GATE HR
Jacksonville, Florida, United States - Full Time
Skills Needed
Cooking, Food Production, Sanitation Standards, Menu Planning, Cost Control, Safety Procedures, Team Leadership, Training, Inventory Management, Communication, Time Management, Problem Solving, Quality Control, Food Preparation, Customer Service, Equipment Management
Specialization
Candidates must have a high school diploma or equivalent and at least 3 years of cooking experience in a professional kitchen, covering various areas such as saucier, prep, banquet, pantry, and hot line. A working knowledge of basic sauce groups, cooking temperatures, and sanitation standards is also required.
Experience Required
Minimum 2 year(s)
Sous Chef-Greater Boston at Barcelona Wine Bar
Boston, Massachusetts, United States - Full Time
Skills Needed
Passion For Food, Wine Knowledge, Guest Experience, Time Management, Active Listening, Teaching Techniques, Food Safety Standards, High Volume Kitchen Experience
Specialization
Candidates should have 1-3 years of high volume kitchen experience, with a culinary degree preferred. Skills in time management, active listening, and teaching techniques are essential.
Experience Required
Minimum 2 year(s)
CHEF TOURNANT/PRODUCTION at GATE HR
Sawgrass, Florida, United States -
Full Time

Start Date

Immediate

Expiry Date

02 Apr, 26

Salary

0.0

Posted On

02 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Food Preparation, Supervision, Culinary Knowledge, Kitchen Equipment Maintenance, Food Safety, Teamwork, Training, Quality Control

Industry

Wellness and Fitness Services

Description
Thank you for applying to one of the most premier places to work in the Northeast Florida! People are our greatest asset and we are currently seeking people like you who have a desire to join our team. What is the #1 trait of our staff members? A great attitude! Staff at The Lodge & Club enjoy a safe and beautiful working environment, various resort privileges, and an assortment of other benefits! We are looking for qualified candidates with a great attitude to join our staff! Team members at The Lodge & Club are enthusiastic, respectful, enjoy working hard and having fun. The Lodge & Club at Ponte Vedra Beach is one of the top places to work on the beach in Northeast Florida, so come join our extraordinary team and see why! You are invited to review our open positions and apply on-line. Applications are carefully reviewed and qualified candidates are forwarded to the appropriate hiring manager for consideration About the role Supervise and oversee the preparation of breakfast, lunch, and dinner food items per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. What you will do ESSENTIAL FUNCTIONS: -Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and/or dinner service. -Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs. -Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met. -Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill. -Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies. -Work harmoniously and professionally with co-workers and supervisors. NON-ESSENTIAL FUNCTIONS: -Assist in prep work of vegetables and condiments as required for the next shift. What you bring -High school education, cooking school or culinary institute education or equivalent experience -Minimum two years culinary or related work experience. Advanced culinary knowledge is expected for this position. Previous supervisory experience is preferred. -Average reading, writing, and oral proficiency in the English language Compensation Commensurate with experience Schedule Varied schedule including weekdays, weekends, and holidays. Full Time Benefits Paid Vacation 10 days after 1st year Paid Sick Leave 6 days per year Medical Insurance Dental Insurance Disability Insurance Life Insurance Vision Insurance Employee Funded 401(k) with matching The Lodge & Club is an Equal Opportunity Employer and a Drug-Free Workplace. We provide equal opportunity without regard to race, color, national origin, religion, sex, age, marital status, or disability. Thank you for your interest!
Responsibilities
Supervise and oversee the preparation of food items for breakfast, lunch, and dinner according to guest orders and kitchen management assignments. Ensure quality standards and a safe, sanitary work environment are maintained.
CHEF TOURNANT/PRODUCTION at GATE HR
Sawgrass, Florida, United States - Full Time
Skills Needed
Food Preparation, Supervision, Culinary Knowledge, Kitchen Equipment Maintenance, Food Safety, Teamwork, Training, Quality Control
Specialization
Candidates should have a high school education or equivalent culinary experience, with a minimum of two years in a culinary role. Previous supervisory experience is preferred, along with proficiency in English.
Experience Required
Minimum 2 year(s)
Brissago Chef de Cuisine at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Menu Evolution, Team Management, Cost Control, Staff Supervision, Client Communication, Sanitation Standards, Vendor Relationship Management, Quality Control, Scheduling, Budgeting, Recipe Development, Food Safety Compliance, Equipment Maintenance Reporting, Executive Chef Duties Backup, High Pressure Adaptation, Multitasking
Specialization
Candidates must possess a high school education, with culinary schooling or equivalent experience preferred, along with 2-4 years of food management experience across multi-venue operations. Proficiency in safety/sanitation standards, strong math skills for calculations, and fluency in English for communication are essential, alongside the physical ability to handle demanding kitchen environments.
Experience Required
Minimum 2 year(s)
Brissago Chef de Cuisine at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Menu Evolution, Team Growth, Cost Control, Staff Management, Client Communication, Standard Enforcement, Hiring, Training, Supervision, Scheduling, Budgeting, Vendor Relationship Management, Quality Control, Sanitation, Safety Compliance, Equipment Maintenance
Specialization
A high school education is required, though culinary schooling or equivalent experience is preferred, along with 2-4 years of food management experience across multiple venues. Candidates must be proficient in safety and sanitation standards, possess strong math skills, and be fluent in English for communication and documentation.
Experience Required
Minimum 2 year(s)
Food Service - Sous Chef at SSA Group, LLC
Houston, Texas, United States - Full Time
Skills Needed
Interpersonal Skills, Communication Skills, Leadership Skills, Problem Solving Skills, Decision Making Skills, Organizational Skills, Financial Management, Culinary Skills, Food Safety Knowledge, Team Building, Training Skills, Menu Preparation, Inventory Management, Sustainability Knowledge, Customer Service, Cooking Techniques
Specialization
Candidates should have at least three years of food preparation experience and be ServSafe or Food Handling Certified. Strong interpersonal, leadership, and problem-solving skills are essential for this role.
Experience Required
Minimum 2 year(s)
Brissago Chef de Cuisine at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Menu Evolution, Team Management, Cost Control, Staff Supervision, Client Interaction, Recipe Development, Vendor Relationship Management, Quality Assurance, Sanitation Standards, Scheduling, Purchasing, Employee Discipline, Regulatory Compliance, Equipment Maintenance, Executive Chef Duties, High Pressure Adaptation
Specialization
A high school education is required, though culinary schooling or equivalent experience is preferred, along with 2-4 years of food management experience across multiple venues. Candidates must be proficient in safety and sanitation standards, possess strong math skills for calculations, and be fluent in English for communication and documentation.
Experience Required
Minimum 2 year(s)
Caterlink - Chef Manager at BaxterStorey
South Cambridgeshire, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Presentation, Health And Safety Compliance, Food Safety Compliance, Environmental Legislation Compliance, Client Relations, Team Supervision, Inventory Management, Budget Monitoring, Action Planning, Kpi Monitoring, Financial Target Achievement, Team Training, Performance Management
Specialization
The ideal candidate must be able to prepare, cook, and present food to company and client standards while maintaining compliance with all relevant legislation. Responsibilities include managing the location, supervising teams, handling client communication, and ensuring training and performance management are executed.
Experience Required
Minimum 2 year(s)
Caterlink - Chef Manager at BaxterStorey
Tonbridge and Malling, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Health And Safety Compliance, Food Safety Compliance, Inventory Management, Budget Monitoring, Client Relations, Team Supervision, Training, Performance Management
Specialization
The ideal candidate must ensure future generations receive nutritionally balanced and tasty food while maintaining the company's reputation for excellent service. Responsibilities involve leading teams, managing resources, achieving KPIs, and ensuring all training is completed.
Experience Required
Minimum 2 year(s)
Chef de projets AMOA H/F at Devoteam
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Business Analysis, Functional Specifications, Change Management, Training, Cloud Technologies, Artificial Intelligence, Cybersecurity, Data Management, Process Automation, Jira, Confluence, Windows 11, Office Suite, Communication, Adaptability
Specialization
Candidates should have a degree from a top engineering school or a Master's in computer science with at least 3 years of experience in AMOA project management, PMO, or business analysis. Proficiency in Windows 11, Jira, Confluence, and Office Suite is required, along with strong interpersonal skills and a good level of English.
Experience Required
Minimum 2 year(s)
Sous Chef - Main Kitchen at M Resort
Henderson, Nevada, United States - Full Time
Skills Needed
Culinary Skills, Supervisory Skills, Customer Service, Communication Skills, Microsoft Applications, Cost Control, Problem Solving, Team Development, Scheduling, Quality Assurance, Inventory Management, Health Compliance, Confidentiality, Report Writing, Performance Evaluation, Employee Engagement
Specialization
Candidates must have an Associate's Degree in culinary or a related field, with a minimum of two years of culinary experience and one year of supervisory experience. Excellent communication skills and proficiency in Microsoft applications are also required.
Experience Required
Minimum 2 year(s)
Sous Chef - Mimi Kakushi at Accor
Paros Municipality, Aegean, Greece - Full Time
Skills Needed
Sous Chef, Japanese Cuisine, Leadership, Food Safety, Hygiene Standards, Kitchen Operations, Stock Control, Ordering, Waste Management, Cost Awareness, Communication, Organizational Skills, Creativity, Detail Oriented, Quality Driven, Team Management
Specialization
Candidates should have 3-5 years of experience as a Sous Chef or Chef de Partie, preferably with Japanese or Asian-inspired cuisine. Strong leadership skills and knowledge of food safety and kitchen operations are essential.
Experience Required
Minimum 2 year(s)
Chef de projets AMOA H/F at Devoteam
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Business Analysis, Functional Specifications, Change Management, User Training, Jira, Confluence, Office Suite, Cloud Technologies, Artificial Intelligence, Cybersecurity, Data Management, Process Automation, Communication Skills, Adaptability, Autonomy
Specialization
Candidates should have a degree from a top engineering school or a Master's in Computer Science with at least 3 years of experience in project management or business analysis. Proficiency in Windows 11, Jira, Confluence, and Office Suite is required, along with strong interpersonal skills and a good command of English.
Experience Required
Minimum 2 year(s)
The Braywood - Sous Chef at BaxterStorey
Maidenhead, England, United Kingdom - Full Time
Skills Needed
Sous Chef, Menu Development, Food Quality, Team Leadership, Stock Control, Health And Safety, Communication, Teamwork, Attention To Detail, Cooking Techniques, Customer Service, Food Presentation, Motivation, Passion For Food, Training, Accountability
Specialization
Candidates should have proven experience as a Chef de Partie or senior Chef de Partie, along with proficiency in diverse cooking techniques. A Leaving Cert level education or above and an NVQ qualification or equivalent are required.
Experience Required
Minimum 2 year(s)
Sous Chef (Mimi Kakushi) at Accor
Paros Municipality, Aegean, Greece - Full Time
Skills Needed
Culinary Arts, Japanese Cuisine, Leadership, Food Safety, Hygiene Standards, Kitchen Operations, Stock Control, Ordering, Waste Management, Cost Awareness, Communication, Organizational Skills, Creativity, Detail Oriented, Quality Driven, Team Development
Specialization
Candidates should have a bachelor's degree or diploma in Culinary Arts and 3-5 years of experience in a high-volume restaurant, preferably with Japanese cuisine. Strong leadership and communication skills are essential, along with a detail-oriented and creative mindset.
Experience Required
Minimum 2 year(s)
Sous Chef - Trader Vic's at Minor International
Bangkok, , Thailand - Full Time
Skills Needed
Cooking Methods, Kitchen Equipment, Leadership, Hygiene Procedures, Safety Procedures, Communication Skills, Interpersonal Skills, Menu Planning, Inventory Control, Supply Management, Team Management, Training Delivery, Performance Management
Specialization
Candidates should have a minimum of 2 years of experience in a similar role and possess strong knowledge of cooking methods and kitchen equipment. Leadership abilities and excellent communication skills are also essential.
Experience Required
Minimum 2 year(s)
Sous Chef (Mimi Kakushi) at Accor
Paros Municipality, Aegean, Greece - Full Time
Skills Needed
Culinary Arts, Japanese Cuisine, Leadership, Food Safety, Hygiene Standards, Kitchen Operations, Stock Control, Ordering, Waste Management, Cost Awareness, Communication, Organizational Skills, Creativity, Detail Oriented, Quality Driven, Team Development
Specialization
Candidates should have a bachelor's degree or diploma in Culinary Arts or a related field, along with 3-5 years of experience in a high-volume restaurant. Experience with Japanese cuisine and strong leadership skills are preferred.
Experience Required
Minimum 2 year(s)
CHEF TOURNANT/PRODUCTION at GATE HR
Jacksonville, Florida, United States - Full Time
Skills Needed
Cooking, Sanitation Standards, Food Production, Menu Planning, Cost Control, Safety Procedures, Team Leadership, Communication, Time Management, Inventory Management, Food Preparation, Quality Control, Training, Problem Solving, Customer Service, Equipment Operation
Specialization
Candidates must have a high school diploma or equivalent and at least 3 years of cooking experience in a professional kitchen, covering various areas such as saucier, prep, banquet, pantry, and hot line. A working knowledge of basic sauce groups, cooking temperatures, and kitchen equipment is also required.
Experience Required
Minimum 2 year(s)
CHEF TOURNANT/PRODUCTION at GATE HR
Sawgrass, Florida, United States - Full Time
Skills Needed
Supervision, Food Preparation, Culinary Skills, Kitchen Equipment Maintenance, Food Safety, Teamwork, Training, Motivation, Quality Control, Sanitation, Recipe Adherence, Portion Control, Presentation Standards, Time Management, Problem Solving
Specialization
Candidates should have a high school education or equivalent experience, with a minimum of two years in culinary or related work. Advanced culinary knowledge and previous supervisory experience are preferred.
Experience Required
Minimum 2 year(s)
Brissago Chef de Cuisine at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Menu Evolution, Team Management, Cost Control, Staff Supervision, Client Interaction, Recipe Development, Vendor Relationship Management, Quality Assurance, Sanitation Standards, Scheduling, Purchasing, Employee Discipline, Regulatory Compliance, Equipment Maintenance, Executive Chef Duties, High Pressure Adaptation
Specialization
A high school education is required, though culinary schooling or equivalent experience is preferred, along with 2-4 years of food management experience across multiple venues. Candidates must be proficient in safety and sanitation standards, possess strong math skills, be fluent in English, and be physically capable of lifting up to 200 lbs and working in extreme temperatures.
Experience Required
Minimum 2 year(s)
CHEF TOURNANT/PRODUCTION at GATE HR
Jacksonville, Florida, United States - Full Time
Skills Needed
Cooking, Food Production, Sanitation Standards, Menu Planning, Cost Control, Safety Procedures, Team Leadership, Training, Inventory Management, Communication, Time Management, Problem Solving, Quality Control, Food Preparation, Customer Service, Equipment Management
Specialization
Candidates must have a high school diploma or equivalent and at least 3 years of cooking experience in a professional kitchen, covering various areas such as saucier, prep, banquet, pantry, and hot line. A working knowledge of basic sauce groups, cooking temperatures, and sanitation standards is also required.
Experience Required
Minimum 2 year(s)
Sous Chef-Greater Boston at Barcelona Wine Bar
Boston, Massachusetts, United States - Full Time
Skills Needed
Passion For Food, Wine Knowledge, Guest Experience, Time Management, Active Listening, Teaching Techniques, Food Safety Standards, High Volume Kitchen Experience
Specialization
Candidates should have 1-3 years of high volume kitchen experience, with a culinary degree preferred. Skills in time management, active listening, and teaching techniques are essential.
Experience Required
Minimum 2 year(s)