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Chef De Partie Jobs overseas

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Executive Sous Chef Hotel Saint Louis at Restoration St Louis Inc
St. Louis, Missouri, United States - Full Time
Skills Needed
Kitchen Management, Menu Development, Budgeting, Food Cost Control, Labor Cost Management, Staff Training, Sanitation Standards, Procurement, Banquet Coordination, Culinary Techniques, Inventory Management, Guest Relations, Marriott Standards, Safety Compliance, Performance Reviews, Food Preparation
Specialization
Requires a high school diploma and experience with Marriott processes and standards. Candidates must possess strong culinary skills, the ability to lift up to 50 lbs, and the capacity to work a flexible schedule including weekends and holidays.
Experience Required
Minimum 5 year(s)
Executive Sous Chef Hotel Saint Louis at Restoration St Louis Inc
St. Louis, Missouri, United States - Full Time
Skills Needed
Kitchen Management, Food Procurement, Menu Development, Budget Management, Labor Cost Control, Staff Training, Sanitation Standards, Banquet Coordination, Culinary Techniques, Inventory Management, Guest Relations, Food Safety, Marriott Standards, Performance Reviews, Resource Planning, Recipe Standardization
Specialization
Requires a high school diploma and experience with Marriott processes and standards. Candidates must possess strong culinary skills, the ability to handle physical demands of a kitchen, and a flexible schedule including weekends and holidays.
Experience Required
Minimum 5 year(s)
Food Service Supervisor/Executive Chef at Elan Manatee
Bradenton, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Staff Supervision, Food Safety Compliance, Inventory Management, Cost Control, Nutritional Planning, Interpersonal Communication, Budget Management, Sanitation Standards
Specialization
Proven experience as an Executive Chef or Food Service Supervisor, preferably in senior living or healthcare settings. Culinary certification or relevant education is preferred, along with strong knowledge of nutrition and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Chef - The Hoxton, Bangalore at Fairmont St Andrews Scotland
Bengaluru, karnataka, India - Full Time
Skills Needed
Kitchen Leadership, Menu Development, Cost Management, Labor Cost Control, Cos% Management, Team Motivation, Hospitality Management, Ingredient Provenance, Multi Outlet Management, Kpi Achievement
Specialization
Requires over 3 years of experience as an Executive Chef in a high-volume environment with a focus on ingredient provenance. Must have a proven track record of managing large teams across multiple outlets and achieving budgeted KPIs.
Experience Required
Minimum 2 year(s)
Executive Pastry Chef - Fairmont Agra at Accor
Agra, Uttar Pradesh, India - Full Time
Skills Needed
Pastry Arts, Culinary Management, Pastry Production, Kitchen Leadership
Specialization
Requires extensive experience in pastry arts and leadership capabilities suitable for an executive level. Must be able to operate within a full-time, permanent capacity in a luxury hospitality environment.
Experience Required
Minimum 10 year(s)
Chef de Rang (m/w/d) JOURNALISTENCLUB at PACE Paparazzi Catering & Event GmbH
Berlin, , Germany - Full Time
Skills Needed
Fine Dining Service, Event Management, Staff Leadership, Wine Knowledge, Food And Beverage Knowledge, Haccp Compliance, Cash Handling, Inventory Management, Customer Service, English Proficiency, Digital Systems Proficiency, Mise En Place
Specialization
Requires a completed degree in hospitality or gastronomy with several years of experience in upscale dining and event management. Must have leadership experience, knowledge of HACCP standards, and professional English communication skills.
Experience Required
Minimum 2 year(s)
Chef De Cuisine- Mediterranean cuisine at Constance Hospitality Management
Port Glaud, Port Glaud, Seychelles - Full Time
Skills Needed
Mediterranean Cuisine, Kitchen Leadership, Menu Development, Food Costing, Haccp, Food Safety, Staff Training, Luxury Hospitality, Inventory Management, Procurement, Fine Dining, Culinary Innovation, People Management, Plating, Kitchen Management Systems, Wine Pairing
Specialization
Requires a minimum of 8 years of culinary experience, with at least 5 years specializing in Mediterranean cuisine and proven senior leadership experience. Must have expertise in luxury hospitality, menu costing, and HACCP principles.
Experience Required
Minimum 10 year(s)
AM Sous Chef $65,000 to $75,000/ Year at Salamander Hospitality, Llc
Aspen, Colorado, United States - Full Time
Skills Needed
Kitchen Operations Management, Staff Supervision, Menu Development, Inventory Control, Food Safety, Haccp Standards, Cost Control, Meat And Fish Butchery, Recipe Development, Fine Dining, Garde Manger, Pastry Basics, Sauce Preparation, Staff Training, Scheduling, Mathematical Calculations
Specialization
Candidates must have a high school diploma and either a culinary degree with 4 years of experience or 8-10 years of fine dining experience with 2 years in supervision. Proficiency in English and advanced culinary skills, including butchery and sauce making, are required.
Experience Required
Minimum 5 year(s)
Assistant Kitchen Manager / Sous Chef at The Davidson
Pittsburgh, Pennsylvania, United States - Full Time
Skills Needed
Kitchen Management, Team Leadership, Hiring, Training, Scheduling, Quality Control, Food Safety, Sanitation Compliance, Recipe Adherence, Hospitality
Specialization
Requires an experienced individual capable of managing kitchen staff and maintaining high food quality standards. Must be physically able to lift up to 50 pounds and possess strong manual dexterity and auditory/visual skills.
Experience Required
Minimum 2 year(s)
Food and Beverage - Commis Chef - Q02 at Parkdean Resorts
Scarborough, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety, Hygiene Standards, Portion Control, Stock Rotation, Temperature Recording, Allergen Policy Compliance, Kitchen Communication, Time Management
Specialization
Candidates should have a passion for food and the ability to work under pressure in a high-volume environment. A Food Hygiene Level 2 qualification is required, and flexibility for varied shifts is essential.
Food and Beverage - Commis Chef - Q02 at Parkdean Resorts
Torquay, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety, Hygiene Standards, Portion Control, Stock Rotation, Allergen Policy Compliance, Kitchen Communication, Temperature Recording, Deep Cleaning
Specialization
Candidates should have a passion for food and the ability to work under pressure in a high-volume environment. A Food Hygiene Level 2 qualification is required, and flexibility for varied shifts is essential.
Cluster Pastry Chef-Thai/Laos Citizen at IHG Career
Bangkok, , Thailand - Full Time
Skills Needed
Pastry Production, Menu Design, High Volume Events, Leadership, Training, Cost Control, Inventory Management, Haccp Compliance, Creative Skills, Technical Mastery, Team Management, Communication, Problem Solving, Time Management, Attention To Detail, Presentation Skills
Specialization
Candidates should have 5-7 years of pastry experience, including 2-3 years in a leadership role, preferably in a luxury or international brand. Strong technical skills in modern desserts and the ability to manage multi-outlet operations are essential.
Experience Required
Minimum 5 year(s)
Junior Sous Chef - Aloft London Excel at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Menu Planning, Kitchen Management, Staff Training, Food Safety, Quality Control, Portion Control, Inventory Management, Team Leadership, Recipe Adherence, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must have the legal right to work and live in the UK.
Experience Required
Minimum 2 year(s)
Chef Assessment Centre | FIFO | Perth at Sodexo
Shire of Mingenew, Western Australia, Australia - Full Time
Skills Needed
Commercial Cookery, Food Service, Kitchen Management, Chinese Cuisine, Food Safety, Menu Planning, Pressure Management
Specialization
Requires a minimum of 3 years of chef experience and a Certificate III or IV in Commercial Cookery. Candidates must have Australian working rights and a Food Safety Supervisor Certificate.
Experience Required
Minimum 2 year(s)
Junior Sous Chef - Aloft London Excel at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Kitchen Management, Menu Planning, Staff Training, Food Safety, Quality Control, Recipe Adherence, Inventory Management, Team Leadership, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must have the legal right to work and live in the UK.
Experience Required
Minimum 2 year(s)
Chef de projet HSE - Aéronautique H/F at Alten
Toulouse, Occitania, France - Full Time
Skills Needed
Hse Management, Project Management, Qcd Management, Risk Identification, Kpi Tracking, Continuous Improvement, Inter Team Coordination, Reporting, English Proficiency, Leadership, Analytical Skills, Communication
Specialization
Requires an Engineering degree or Master's degree with at least 3 years of HSE experience in the aeronautics industry. Proficiency in English and the ability to travel for professional meetings are essential.
Experience Required
Minimum 2 year(s)
Chef Manager, Sushi Morning Shift Only at Hana Group
Northwich, England, United Kingdom - Full Time
Skills Needed
Team Leadership, Food Safety, Health And Safety, Sushi Preparation, Inventory Management, Multitasking, Customer Service, Forward Planning, Allergen Compliance, Haccp, Coshh, Audit Standards
Specialization
Requires experience in leading people and a strong understanding of Food Safety and Health and Safety regulations. Candidates must be early risers with reliable transportation and a flexible, can-do attitude.
Experience Required
Minimum 2 year(s)
Sexy Roman at the W Hotel - Sous Chef at SEXY ROMAN at W Scottsdale
Scottsdale, Arizona, United States - Full Time
Skills Needed
Kitchen Operations Oversight, Staff Development, Financial Management, P&L Adherence, Inventory Management, Food Safety, Knife Skills, Time Management, Leadership, Vendor Management, Menu Consistency, Hiring And Training, Pos Systems, Sanitation Standards, Labor Law Compliance, Fine Dining Experience
Specialization
Requires a minimum of 8 years of cooking experience, including at least 2 years as a Chef in a high-volume fine dining or hotel environment. Must be ServeSafe certified and capable of working irregular hours and physical labor.
Experience Required
Minimum 10 year(s)
Chef d’équipe Monteur de Réseaux (H/F) at EQUANS Services Inc
, , - Full Time
Skills Needed
Team Management, Electrical Network Installation, Aerial And Underground Networks, Public Lighting, Site Supervision, Electrical Connection, Safety Regulations, Cfo/Cfa Expertise, Site Signaling, Pole Installation, Reporting, Quality Control
Specialization
Requires a professional certificate in electricity or public works with at least 3 years of experience in outdoor electrical networks. Must hold specific electrical certifications (B2V, B2, etc.), Caces 1, and a valid driver's license.
Experience Required
Minimum 2 year(s)
Food and Beverage - Commis Chef - Q02 at Parkdean Resorts
Ryde, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Hygiene, Food Safety, Temperature Recording, Portion Control, Stock Rotation, Allergen Management, Health & Safety Compliance, Team Communication
Specialization
Candidates should have a passion for food and the ability to work under pressure in a high-volume environment. A Food Hygiene Level 2 qualification is required, and flexibility for varied shifts is essential.
Executive Sous Chef Hotel Saint Louis at Restoration St Louis Inc
St. Louis, Missouri, United States -
Full Time

Start Date

Immediate

Expiry Date

24 Aug, 26

Salary

75000.0

Posted On

26 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Management, Menu Development, Budgeting, Food Cost Control, Labor Cost Management, Staff Training, Sanitation Standards, Procurement, Banquet Coordination, Culinary Techniques, Inventory Management, Guest Relations, Marriott Standards, Safety Compliance, Performance Reviews, Food Preparation

Industry

Real Estate

Description
  Hotel Saint Louis, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Executive Sous Chef. Job Purpose: Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment that conforms to all standards and regulations and achieves profitable, competitive, quality products. Qualifications and Requirements: High School diploma /Secondary qualification or equivalent. Experience with Marriott processes and standards. * Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product. * Manage Human Resources in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate. * Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner. * Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. * Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives. * Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. * Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations. * Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. * Assist in the creation and planning of menus and implement changes to continue to attract business. * Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required. * Prepare all food items according to standard recipes and as specified on guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction. * Prepare daily requisitions for supplies and food items for production. * Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items. * Check and control the proper storage of product and check portion control, to maintain qualify product. * Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations. * Good working knowledge of accepted standards of sanitation. * Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc) * Must have knowledge of food and beverage preparation and service. * Promptly report all maintenance issues * Properly receive and store food and other deliveries * Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food & Beverage Department. * Participate in long range planning. * Participate, support and make recommendations for ongoing hotel programs with continues improvement in networking. * Participate in physical inventories * Guest Relations * Be readily available/ approachable for all guests. * Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan. * Extend professionalism and courtesy to guests at all times. * Adhere to all applicable Company Standard Operating Procedures. * Be an enthusiastic, helpful and positive member of the team * Be professional, responsible and mature in conduct and behavior * Be understanding of, encouraging to and friendly with all co-workers * Be self-motivated and use time wisely * Maintain open line of communications with each department * Communicate pertinent information * Respond positively to new ideas * Openly accept critical/developmental feedback * Maintain effective communication through the use of meetings, memorandums * Be available to help other departments in emergency situations * Perform other assignments as directed by supervisor. * Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook. * Safety and Security Skills  * Properly handle and account for keys * Be knowledgeable of policies regarding emergency procedures, lost and found items and security concerns. This job requires the ability to perform the following: * Must be able to speak, read, write and understand the primary language(s) used in the workplace. * Must be able to read and write to facilitate the communication process. * Requires good communication skills, both verbal and written. * Must possess basic computational ability. * Ability to read recipes and follow their instructions. * Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. * Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same. * Most work tasks are performed indoors. Temperature is moderate and controlled by hotel  * environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more. * Must be able to stand and exert well-paced mobility for up to 4 hours in length. * Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment. * Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings. * The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level. * Must be able to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis. * Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks. * Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. * Must be able to lift trays of food or food items weighing p to 30 lbs. on a regular and continuing basis. *  Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly. * Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing,  * listening and hearing ability and visual acuity. * Talking and hearing occur continuously in the process of communicating with guests, supervisors and co-workers. * Vision occurs continuously with the most common visual functions being those of near vision and depth perception. *  Requires manual dexterity to use and operate all necessary equipment. *  Requires finger dexterity to be able to operate office equipment. *  Ability to obtain and/or maintain any government required licenses, certificates or permits. Other: * Being passionate about people and service. * Strong communication skills are essential when interacting with guests and employees. * Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc. * Basic math skills are used frequently when handling cash or credit. * Problem-solving, reasoning, motivating, and training abilities are often used. * Have the ability to work a flexible schedule including nights, weekends and/or holidays Amazing Benefits At A Glance: * Team Driven and Values Based Culture * Medical/Dental/Vision * Vacation  * Employee Assistance Program * Career Growth Opportunities/ Manager Training Program * Reduced Room Rates throughout the portfolio * 401(k) * Employee discount
Responsibilities
Plan and manage kitchen operations, including procurement, production, and presentation of food while ensuring a safe and sanitary environment. Oversee human resources, budget management, and the implementation of menus to achieve profitability and quality standards.
Executive Sous Chef Hotel Saint Louis at Restoration St Louis Inc
St. Louis, Missouri, United States - Full Time
Skills Needed
Kitchen Management, Menu Development, Budgeting, Food Cost Control, Labor Cost Management, Staff Training, Sanitation Standards, Procurement, Banquet Coordination, Culinary Techniques, Inventory Management, Guest Relations, Marriott Standards, Safety Compliance, Performance Reviews, Food Preparation
Specialization
Requires a high school diploma and experience with Marriott processes and standards. Candidates must possess strong culinary skills, the ability to lift up to 50 lbs, and the capacity to work a flexible schedule including weekends and holidays.
Experience Required
Minimum 5 year(s)
Executive Sous Chef Hotel Saint Louis at Restoration St Louis Inc
St. Louis, Missouri, United States - Full Time
Skills Needed
Kitchen Management, Food Procurement, Menu Development, Budget Management, Labor Cost Control, Staff Training, Sanitation Standards, Banquet Coordination, Culinary Techniques, Inventory Management, Guest Relations, Food Safety, Marriott Standards, Performance Reviews, Resource Planning, Recipe Standardization
Specialization
Requires a high school diploma and experience with Marriott processes and standards. Candidates must possess strong culinary skills, the ability to handle physical demands of a kitchen, and a flexible schedule including weekends and holidays.
Experience Required
Minimum 5 year(s)
Food Service Supervisor/Executive Chef at Elan Manatee
Bradenton, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Staff Supervision, Food Safety Compliance, Inventory Management, Cost Control, Nutritional Planning, Interpersonal Communication, Budget Management, Sanitation Standards
Specialization
Proven experience as an Executive Chef or Food Service Supervisor, preferably in senior living or healthcare settings. Culinary certification or relevant education is preferred, along with strong knowledge of nutrition and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Chef - The Hoxton, Bangalore at Fairmont St Andrews Scotland
Bengaluru, karnataka, India - Full Time
Skills Needed
Kitchen Leadership, Menu Development, Cost Management, Labor Cost Control, Cos% Management, Team Motivation, Hospitality Management, Ingredient Provenance, Multi Outlet Management, Kpi Achievement
Specialization
Requires over 3 years of experience as an Executive Chef in a high-volume environment with a focus on ingredient provenance. Must have a proven track record of managing large teams across multiple outlets and achieving budgeted KPIs.
Experience Required
Minimum 2 year(s)
Executive Pastry Chef - Fairmont Agra at Accor
Agra, Uttar Pradesh, India - Full Time
Skills Needed
Pastry Arts, Culinary Management, Pastry Production, Kitchen Leadership
Specialization
Requires extensive experience in pastry arts and leadership capabilities suitable for an executive level. Must be able to operate within a full-time, permanent capacity in a luxury hospitality environment.
Experience Required
Minimum 10 year(s)
Chef de Rang (m/w/d) JOURNALISTENCLUB at PACE Paparazzi Catering & Event GmbH
Berlin, , Germany - Full Time
Skills Needed
Fine Dining Service, Event Management, Staff Leadership, Wine Knowledge, Food And Beverage Knowledge, Haccp Compliance, Cash Handling, Inventory Management, Customer Service, English Proficiency, Digital Systems Proficiency, Mise En Place
Specialization
Requires a completed degree in hospitality or gastronomy with several years of experience in upscale dining and event management. Must have leadership experience, knowledge of HACCP standards, and professional English communication skills.
Experience Required
Minimum 2 year(s)
Chef De Cuisine- Mediterranean cuisine at Constance Hospitality Management
Port Glaud, Port Glaud, Seychelles - Full Time
Skills Needed
Mediterranean Cuisine, Kitchen Leadership, Menu Development, Food Costing, Haccp, Food Safety, Staff Training, Luxury Hospitality, Inventory Management, Procurement, Fine Dining, Culinary Innovation, People Management, Plating, Kitchen Management Systems, Wine Pairing
Specialization
Requires a minimum of 8 years of culinary experience, with at least 5 years specializing in Mediterranean cuisine and proven senior leadership experience. Must have expertise in luxury hospitality, menu costing, and HACCP principles.
Experience Required
Minimum 10 year(s)
AM Sous Chef $65,000 to $75,000/ Year at Salamander Hospitality, Llc
Aspen, Colorado, United States - Full Time
Skills Needed
Kitchen Operations Management, Staff Supervision, Menu Development, Inventory Control, Food Safety, Haccp Standards, Cost Control, Meat And Fish Butchery, Recipe Development, Fine Dining, Garde Manger, Pastry Basics, Sauce Preparation, Staff Training, Scheduling, Mathematical Calculations
Specialization
Candidates must have a high school diploma and either a culinary degree with 4 years of experience or 8-10 years of fine dining experience with 2 years in supervision. Proficiency in English and advanced culinary skills, including butchery and sauce making, are required.
Experience Required
Minimum 5 year(s)
Assistant Kitchen Manager / Sous Chef at The Davidson
Pittsburgh, Pennsylvania, United States - Full Time
Skills Needed
Kitchen Management, Team Leadership, Hiring, Training, Scheduling, Quality Control, Food Safety, Sanitation Compliance, Recipe Adherence, Hospitality
Specialization
Requires an experienced individual capable of managing kitchen staff and maintaining high food quality standards. Must be physically able to lift up to 50 pounds and possess strong manual dexterity and auditory/visual skills.
Experience Required
Minimum 2 year(s)
Food and Beverage - Commis Chef - Q02 at Parkdean Resorts
Scarborough, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety, Hygiene Standards, Portion Control, Stock Rotation, Temperature Recording, Allergen Policy Compliance, Kitchen Communication, Time Management
Specialization
Candidates should have a passion for food and the ability to work under pressure in a high-volume environment. A Food Hygiene Level 2 qualification is required, and flexibility for varied shifts is essential.
Food and Beverage - Commis Chef - Q02 at Parkdean Resorts
Torquay, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety, Hygiene Standards, Portion Control, Stock Rotation, Allergen Policy Compliance, Kitchen Communication, Temperature Recording, Deep Cleaning
Specialization
Candidates should have a passion for food and the ability to work under pressure in a high-volume environment. A Food Hygiene Level 2 qualification is required, and flexibility for varied shifts is essential.
Cluster Pastry Chef-Thai/Laos Citizen at IHG Career
Bangkok, , Thailand - Full Time
Skills Needed
Pastry Production, Menu Design, High Volume Events, Leadership, Training, Cost Control, Inventory Management, Haccp Compliance, Creative Skills, Technical Mastery, Team Management, Communication, Problem Solving, Time Management, Attention To Detail, Presentation Skills
Specialization
Candidates should have 5-7 years of pastry experience, including 2-3 years in a leadership role, preferably in a luxury or international brand. Strong technical skills in modern desserts and the ability to manage multi-outlet operations are essential.
Experience Required
Minimum 5 year(s)
Junior Sous Chef - Aloft London Excel at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Menu Planning, Kitchen Management, Staff Training, Food Safety, Quality Control, Portion Control, Inventory Management, Team Leadership, Recipe Adherence, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must have the legal right to work and live in the UK.
Experience Required
Minimum 2 year(s)
Chef Assessment Centre | FIFO | Perth at Sodexo
Shire of Mingenew, Western Australia, Australia - Full Time
Skills Needed
Commercial Cookery, Food Service, Kitchen Management, Chinese Cuisine, Food Safety, Menu Planning, Pressure Management
Specialization
Requires a minimum of 3 years of chef experience and a Certificate III or IV in Commercial Cookery. Candidates must have Australian working rights and a Food Safety Supervisor Certificate.
Experience Required
Minimum 2 year(s)
Junior Sous Chef - Aloft London Excel at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Kitchen Management, Menu Planning, Staff Training, Food Safety, Quality Control, Recipe Adherence, Inventory Management, Team Leadership, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must have the legal right to work and live in the UK.
Experience Required
Minimum 2 year(s)
Chef de projet HSE - Aéronautique H/F at Alten
Toulouse, Occitania, France - Full Time
Skills Needed
Hse Management, Project Management, Qcd Management, Risk Identification, Kpi Tracking, Continuous Improvement, Inter Team Coordination, Reporting, English Proficiency, Leadership, Analytical Skills, Communication
Specialization
Requires an Engineering degree or Master's degree with at least 3 years of HSE experience in the aeronautics industry. Proficiency in English and the ability to travel for professional meetings are essential.
Experience Required
Minimum 2 year(s)
Chef Manager, Sushi Morning Shift Only at Hana Group
Northwich, England, United Kingdom - Full Time
Skills Needed
Team Leadership, Food Safety, Health And Safety, Sushi Preparation, Inventory Management, Multitasking, Customer Service, Forward Planning, Allergen Compliance, Haccp, Coshh, Audit Standards
Specialization
Requires experience in leading people and a strong understanding of Food Safety and Health and Safety regulations. Candidates must be early risers with reliable transportation and a flexible, can-do attitude.
Experience Required
Minimum 2 year(s)
Sexy Roman at the W Hotel - Sous Chef at SEXY ROMAN at W Scottsdale
Scottsdale, Arizona, United States - Full Time
Skills Needed
Kitchen Operations Oversight, Staff Development, Financial Management, P&L Adherence, Inventory Management, Food Safety, Knife Skills, Time Management, Leadership, Vendor Management, Menu Consistency, Hiring And Training, Pos Systems, Sanitation Standards, Labor Law Compliance, Fine Dining Experience
Specialization
Requires a minimum of 8 years of cooking experience, including at least 2 years as a Chef in a high-volume fine dining or hotel environment. Must be ServeSafe certified and capable of working irregular hours and physical labor.
Experience Required
Minimum 10 year(s)
Chef d’équipe Monteur de Réseaux (H/F) at EQUANS Services Inc
, , - Full Time
Skills Needed
Team Management, Electrical Network Installation, Aerial And Underground Networks, Public Lighting, Site Supervision, Electrical Connection, Safety Regulations, Cfo/Cfa Expertise, Site Signaling, Pole Installation, Reporting, Quality Control
Specialization
Requires a professional certificate in electricity or public works with at least 3 years of experience in outdoor electrical networks. Must hold specific electrical certifications (B2V, B2, etc.), Caces 1, and a valid driver's license.
Experience Required
Minimum 2 year(s)
Food and Beverage - Commis Chef - Q02 at Parkdean Resorts
Ryde, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Hygiene, Food Safety, Temperature Recording, Portion Control, Stock Rotation, Allergen Management, Health & Safety Compliance, Team Communication
Specialization
Candidates should have a passion for food and the ability to work under pressure in a high-volume environment. A Food Hygiene Level 2 qualification is required, and flexibility for varied shifts is essential.