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Chef De Partie Jobs overseas

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Sous Chef at Bazaar Holdings Hotel Development LLC
New York, New York, United States - Full Time
Skills Needed
Kitchen Leadership, Line Management, Food Safety Compliance, Inventory Management, Staff Coaching, Expo Discipline, Menu Execution, Haccp, Cost Of Goods Sold (Cogs), Station Organization, Recipe Standardization, Kds/Pos Operation
Specialization
Requires 3-5+ years of professional kitchen experience, including 1-2+ years in a leadership role within upscale or fine dining. Candidates must possess advanced station skills, food safety certification (ServSafe), and the ability to work flexible hours.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Miri, Sarawak, Malaysia - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Food Safety, Portion Control, Staff Training, Menu Planning, Cold Food Preparation, Inventory Monitoring
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Houston, Texas, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Design, Inventory Management, Customer Service, Employee Training, Production Planning, Quality Control
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Must possess strong leadership skills and the ability to manage kitchen shifts and food production.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bandar Lampung, Lampung, Indonesia - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Food Safety, Portion Control, Staff Training, Menu Planning, Cold Food Preparation, Inventory Monitoring
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Bangka-Belitung Islands, Indonesia - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Inventory Monitoring, Staff Training, Quality Control, Menu Planning, Guest Service, Team Collaboration
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Wuhan, Hubei, China - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Menu Planning, Guest Service
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Sous Chef at AVO TACO
Charlotte, North Carolina, United States - Full Time
Skills Needed
Kitchen Operations, Food Costing, Inventory Management, Team Leadership, Menu Development, Staff Training, Health And Safety Compliance, Plating, Time Management, Coaching, Performance Management, Culinary Arts
Specialization
Requires a minimum of 2 years of experience in a Sous Chef or equivalent leadership role within a high-volume kitchen. Must possess strong organizational skills and the physical ability to perform demanding kitchen tasks.
Experience Required
Minimum 2 year(s)
Demi Chef at Hilton Japan
, , Indonesia - Full Time
Skills Needed
Culinary Arts, Leadership, Training, Sanitation, Haccp, Food Preparation, Kitchen Management, Hospitality
Specialization
Requires technical education in hospitality or culinary school and at least 4 years of combined experience as a Cook and Commis I in high-standard hotels. Must be knowledgeable in HACCP and up to date with sanitation classes.
Experience Required
Minimum 2 year(s)
Sous Chef at MINA Group
San Francisco, California, United States - Full Time
Skills Needed
Kitchen Management, Culinary Leadership, Knife Skills, Butchery, Sauces, Fabrication, Inventory Management, Labor Management, Staff Training, Food Safety, Financial Reporting, Data Analysis, Performance Management, Communication, Organization, Mentorship
Specialization
Candidates must have at least 2 years of experience in a high-volume fine dining kitchen, including 1 year in a leadership role. Proficiency in kitchen fundamentals, safety protocols, and the ability to work over 50 hours per week are required.
Experience Required
Minimum 2 year(s)
Sous Chef at Landry's, LLC.
Indianapolis, Indiana, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Control, Food Cost Management, Labor Cost Management, Product Quality Control, Communication, Leadership, Conflict Resolution, Osha Regulations, Fine Dining Operations, Menu Execution, Training And Development, Sanitation Procedures
Specialization
Requires at least 2 years of culinary management experience in an upscale or fine dining environment. A graduate of an accredited culinary program is preferred, along with strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Sous Chef at IHG Career
Kuwait City, Al Asimah, Kuwait - Full Time
Skills Needed
Menu Planning, Budget Management, Food Cost Control, Staff Training, Kitchen Operations, Health And Safety Compliance, Recipe Development, Inventory Management, Labor Budgeting, Quality Control, Team Leadership, Equipment Maintenance
Specialization
The candidate must be able to manage labor and food budgets while adhering to health, fire, and safety regulations. They should possess strong leadership skills to motivate subordinates and the ability to develop new recipes based on market trends.
Experience Required
Minimum 5 year(s)
Sous Chef at Life Enriching Communities
Westlake, Ohio, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Staff Supervision, Menu Planning, Food Safety, Haccp Compliance, Portion Control, Cost Control, Staff Scheduling, Food Preparation, Sanitation Standards, Multitasking
Specialization
Requires proven experience in a production kitchen with supervisory responsibilities and strong knowledge of HACCP protocols. Candidates must possess excellent managerial skills and be able to pass a background check and drug screen.
Experience Required
Minimum 2 year(s)
Thai Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Pune, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Staff Training, Budget Management, Inventory Control, Plating And Presentation, Quality Control, Customer Service, Team Leadership, Sanitation Standards
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate leadership skills and the ability to maintain luxury hospitality standards.
Experience Required
Minimum 2 year(s)
Sous Chef at Universal Weather and Aviation
Atlanta, Georgia, United States - Full Time
Skills Needed
Kitchen Management, Food Preparation, Inventory Management, Quality Control, Knife Skills, Food Safety, Staff Training, Hospitality Principles, Supervisory Skills, Problem Solving
Specialization
Candidates should have 5-7 years of experience in catering or fine dining and a current Safe Food Handling Certificate. A four-year culinary degree and supervisory experience are preferred.
Experience Required
Minimum 5 year(s)
Sous Chef at Gravitas Beverly Hills
Beverly Hills, California, United States - Full Time
Skills Needed
Culinary Leadership, Fine Dining, Kitchen Operations, Menu Execution, Staff Training, Inventory Management, Food Costing, Food Safety, Quality Control, Expediting, Labor Management, Haccp, Plating, Professionalism, Organization, Communication
Specialization
Requires 3-5 years of progressive culinary leadership experience in fine dining or Michelin-starred environments. Must possess a valid Food Handler Certification and strong foundational cooking skills.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, delhi, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Design, Budget Management, Customer Service, Inventory Management, Food Presentation, Team Leadership, Performance Appraisal, Scheduling, Coaching, Quality Control, Compliance
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and the ability to maintain strict food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
Cook/Chef at Encore Senior Living
Town of Waterford, Wisconsin, United States - Full Time
Skills Needed
Food Handling, Dementia Care Nutrition, Menu Development, Kitchen Hygiene, Dietary Adaptation, Texture Modified Diets, Low Sodium Meal Prep, Diabetic Friendly Meal Prep, Interpersonal Communication, Collaboration, Food Safety Compliance, Nutritional Planning
Specialization
Requires ServSafe Food Handler certification and proven experience in a professional kitchen. Candidates should have a basic understanding of dementia-related dietary needs and the ability to adapt recipes for nutritional requirements.
Experience Required
Minimum 2 year(s)
Chef - AL at Ebenezer
River Falls, Wisconsin, United States - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Standardization, Portion Control, Iddsi Standards, Sanitation, Kitchen Supervision, Customer Service, Microsoft Applications, Meal Assembly
Specialization
Requires a minimum age of 18 and a Food Handlers certification within 90 days. Preferred qualifications include a degree in Food Service and a Food Protection Manager certification.
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangkok, Bangkok, Thailand - Full Time
Skills Needed
Food Preparation, Kitchen Management, Food Safety Compliance, Plating And Presentation, Inventory Monitoring, Recipe Adherence, Staff Training, Quality Control, Portion Control, Food Storage
Specialization
Requires a high school diploma or GED and at least 3 years of related work experience. Must be able to perform physical tasks including lifting up to 25 pounds and bending or twisting.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Christchurch, Canterbury, New Zealand - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Team Leadership, Staff Training, Operational Efficiency, Profitability Management, Fast Paced Environment, Team Collaboration
Specialization
Requires at least 3 years of experience in a similar role, preferably within hotels, and a relevant qualification. Candidates must be self-motivated, able to work in a fast-paced environment, and flexible with shift timings.
Experience Required
Minimum 2 year(s)
Sous Chef at Bazaar Holdings Hotel Development LLC
New York, New York, United States -
Full Time

Start Date

Immediate

Expiry Date

15 Oct, 26

Salary

80000.0

Posted On

17 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Leadership, Line Management, Food Safety Compliance, Inventory Management, Staff Coaching, Expo Discipline, Menu Execution, HACCP, Cost of Goods Sold (COGS), Station Organization, Recipe Standardization, KDS/POS Operation

Industry

Restaurants

Description
Description Job Title: Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House – Culinary Employment Type: Salaried, Exempt Salary - $75-80k plus benefits and bonus About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The Sous Chef is a hands-on kitchen leader who ensures daily prep, service, and sanitation meet JAG standards. You’ll run the line during assigned services, coach cooks, manage station pars and ticket flow, uphold food safety compliance, and support inventory and COGS discipline—partnering closely with the Chef de Cuisine/Executive Chef to deliver consistent quality, speed, and teamwork. Key Responsibilities Culinary Standards & Training Lead line checks and pre-service tastings; calibrate seasoning, temperatures, texture, and plating to spec. Uphold standardized recipes/SOPs; communicate updates and spot-train on techniques in real time. Coach cooks on knife skills, fire management, station organization, and expo discipline. Service Execution & Expo Own the pass or a key station during assigned services; protect window times and quality. Monitor KDS/printers; communicate pacing, 86s, and low pars to FOH leadership promptly. Drive immediate recovery for remakes and service issues, capture learnings in manager logs. Prep, Pars & Production Translate forecast into actionable prep lists; set station pars and adjust throughout the day. Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production. Support menu changes/specials with mise en place, tastings, and training materials. Food Safety, Sanitation & Compliance Enforce DOH/HACCP: cooling logs, hot/cold holding, allergen/cross-contact protocols, and personal hygiene. Maintain cleaning schedules and equipment care; ensure safe chemical/PPE use. Prepare for inspections and correct violations immediately. Inventory, COGS & Ordering Assist with ordering and receiving; verify quality/temperatures and proper storage by zone. Maintain inventory accuracy and waste logs; reinforce portioning and recipe adherence to meet COGS targets. Flag shortages and propose substitutions that protect quality and margin. Labor, Scheduling & Deployment Provide input on schedules to match volume and skill mix; manage breaks and deployment in shift. Cross-train team across stations to maintain coverage and growth opportunities. Equipment, Facilities & R&M Ensure safe operation and daily maintenance of kitchen equipment (grills, fryers, ovens, slicers, immersion blenders). Filter fryers, clean hoods/filters per schedule; submit/track work orders and tag out unsafe equipment. Events, Banquets & Openings (as applicable) Execute BEOs, PDR, and off-site activations to standard, on time and to cost. Support openings and seasonal transitions: hiring support, training, tastings, prep builds, and stabilization. Requirements Required Qualifications 3–5+ years of professional kitchen experience with 1–2+ years as a lead/strong line cook or Sous in upscale/casual-fine or fine dining. Advanced station skills (grill, sauté, fry, garde manger) and strong expo experience. Knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain). Proven ability to coach teams, stay organized under pressure, and communicate clearly. Familiarity with KDS/POS, inventory, and scheduling tools; Google Workspace comfort. Schedule flexibility (nights, weekends, holidays). Working Conditions & Physical Requirements Stand and move for extended periods (up to 8+ hours); frequent bending/reaching. Lift/carry/push/pull up to 35–50 lbs. Continuous exposure to heat, steam, refrigeration, and cleaning chemicals; repetitive knife/equipment use. Slip-resistant footwear required. In Return, We Offer You Competitive compensation and performance-based bonus opportunities Comprehensive health & wellness benefits Retirement savings plans Employee dining discounts Professional growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.
Responsibilities
The Sous Chef leads daily kitchen operations, ensuring high standards of food quality, sanitation, and service execution. They are responsible for coaching cooks, managing inventory and COGS, and partnering with the Executive Chef to maintain operational efficiency.
Sous Chef at Bazaar Holdings Hotel Development LLC
New York, New York, United States - Full Time
Skills Needed
Kitchen Leadership, Line Management, Food Safety Compliance, Inventory Management, Staff Coaching, Expo Discipline, Menu Execution, Haccp, Cost Of Goods Sold (Cogs), Station Organization, Recipe Standardization, Kds/Pos Operation
Specialization
Requires 3-5+ years of professional kitchen experience, including 1-2+ years in a leadership role within upscale or fine dining. Candidates must possess advanced station skills, food safety certification (ServSafe), and the ability to work flexible hours.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Miri, Sarawak, Malaysia - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Food Safety, Portion Control, Staff Training, Menu Planning, Cold Food Preparation, Inventory Monitoring
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Houston, Texas, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Design, Inventory Management, Customer Service, Employee Training, Production Planning, Quality Control
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Must possess strong leadership skills and the ability to manage kitchen shifts and food production.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bandar Lampung, Lampung, Indonesia - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Food Safety, Portion Control, Staff Training, Menu Planning, Cold Food Preparation, Inventory Monitoring
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Bangka-Belitung Islands, Indonesia - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Inventory Monitoring, Staff Training, Quality Control, Menu Planning, Guest Service, Team Collaboration
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Wuhan, Hubei, China - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Menu Planning, Guest Service
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Sous Chef at AVO TACO
Charlotte, North Carolina, United States - Full Time
Skills Needed
Kitchen Operations, Food Costing, Inventory Management, Team Leadership, Menu Development, Staff Training, Health And Safety Compliance, Plating, Time Management, Coaching, Performance Management, Culinary Arts
Specialization
Requires a minimum of 2 years of experience in a Sous Chef or equivalent leadership role within a high-volume kitchen. Must possess strong organizational skills and the physical ability to perform demanding kitchen tasks.
Experience Required
Minimum 2 year(s)
Demi Chef at Hilton Japan
, , Indonesia - Full Time
Skills Needed
Culinary Arts, Leadership, Training, Sanitation, Haccp, Food Preparation, Kitchen Management, Hospitality
Specialization
Requires technical education in hospitality or culinary school and at least 4 years of combined experience as a Cook and Commis I in high-standard hotels. Must be knowledgeable in HACCP and up to date with sanitation classes.
Experience Required
Minimum 2 year(s)
Sous Chef at MINA Group
San Francisco, California, United States - Full Time
Skills Needed
Kitchen Management, Culinary Leadership, Knife Skills, Butchery, Sauces, Fabrication, Inventory Management, Labor Management, Staff Training, Food Safety, Financial Reporting, Data Analysis, Performance Management, Communication, Organization, Mentorship
Specialization
Candidates must have at least 2 years of experience in a high-volume fine dining kitchen, including 1 year in a leadership role. Proficiency in kitchen fundamentals, safety protocols, and the ability to work over 50 hours per week are required.
Experience Required
Minimum 2 year(s)
Sous Chef at Landry's, LLC.
Indianapolis, Indiana, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Control, Food Cost Management, Labor Cost Management, Product Quality Control, Communication, Leadership, Conflict Resolution, Osha Regulations, Fine Dining Operations, Menu Execution, Training And Development, Sanitation Procedures
Specialization
Requires at least 2 years of culinary management experience in an upscale or fine dining environment. A graduate of an accredited culinary program is preferred, along with strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Sous Chef at IHG Career
Kuwait City, Al Asimah, Kuwait - Full Time
Skills Needed
Menu Planning, Budget Management, Food Cost Control, Staff Training, Kitchen Operations, Health And Safety Compliance, Recipe Development, Inventory Management, Labor Budgeting, Quality Control, Team Leadership, Equipment Maintenance
Specialization
The candidate must be able to manage labor and food budgets while adhering to health, fire, and safety regulations. They should possess strong leadership skills to motivate subordinates and the ability to develop new recipes based on market trends.
Experience Required
Minimum 5 year(s)
Sous Chef at Life Enriching Communities
Westlake, Ohio, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Staff Supervision, Menu Planning, Food Safety, Haccp Compliance, Portion Control, Cost Control, Staff Scheduling, Food Preparation, Sanitation Standards, Multitasking
Specialization
Requires proven experience in a production kitchen with supervisory responsibilities and strong knowledge of HACCP protocols. Candidates must possess excellent managerial skills and be able to pass a background check and drug screen.
Experience Required
Minimum 2 year(s)
Thai Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Pune, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Staff Training, Budget Management, Inventory Control, Plating And Presentation, Quality Control, Customer Service, Team Leadership, Sanitation Standards
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate leadership skills and the ability to maintain luxury hospitality standards.
Experience Required
Minimum 2 year(s)
Sous Chef at Universal Weather and Aviation
Atlanta, Georgia, United States - Full Time
Skills Needed
Kitchen Management, Food Preparation, Inventory Management, Quality Control, Knife Skills, Food Safety, Staff Training, Hospitality Principles, Supervisory Skills, Problem Solving
Specialization
Candidates should have 5-7 years of experience in catering or fine dining and a current Safe Food Handling Certificate. A four-year culinary degree and supervisory experience are preferred.
Experience Required
Minimum 5 year(s)
Sous Chef at Gravitas Beverly Hills
Beverly Hills, California, United States - Full Time
Skills Needed
Culinary Leadership, Fine Dining, Kitchen Operations, Menu Execution, Staff Training, Inventory Management, Food Costing, Food Safety, Quality Control, Expediting, Labor Management, Haccp, Plating, Professionalism, Organization, Communication
Specialization
Requires 3-5 years of progressive culinary leadership experience in fine dining or Michelin-starred environments. Must possess a valid Food Handler Certification and strong foundational cooking skills.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, delhi, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Design, Budget Management, Customer Service, Inventory Management, Food Presentation, Team Leadership, Performance Appraisal, Scheduling, Coaching, Quality Control, Compliance
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and the ability to maintain strict food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
Cook/Chef at Encore Senior Living
Town of Waterford, Wisconsin, United States - Full Time
Skills Needed
Food Handling, Dementia Care Nutrition, Menu Development, Kitchen Hygiene, Dietary Adaptation, Texture Modified Diets, Low Sodium Meal Prep, Diabetic Friendly Meal Prep, Interpersonal Communication, Collaboration, Food Safety Compliance, Nutritional Planning
Specialization
Requires ServSafe Food Handler certification and proven experience in a professional kitchen. Candidates should have a basic understanding of dementia-related dietary needs and the ability to adapt recipes for nutritional requirements.
Experience Required
Minimum 2 year(s)
Chef - AL at Ebenezer
River Falls, Wisconsin, United States - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Standardization, Portion Control, Iddsi Standards, Sanitation, Kitchen Supervision, Customer Service, Microsoft Applications, Meal Assembly
Specialization
Requires a minimum age of 18 and a Food Handlers certification within 90 days. Preferred qualifications include a degree in Food Service and a Food Protection Manager certification.
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangkok, Bangkok, Thailand - Full Time
Skills Needed
Food Preparation, Kitchen Management, Food Safety Compliance, Plating And Presentation, Inventory Monitoring, Recipe Adherence, Staff Training, Quality Control, Portion Control, Food Storage
Specialization
Requires a high school diploma or GED and at least 3 years of related work experience. Must be able to perform physical tasks including lifting up to 25 pounds and bending or twisting.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Christchurch, Canterbury, New Zealand - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Team Leadership, Staff Training, Operational Efficiency, Profitability Management, Fast Paced Environment, Team Collaboration
Specialization
Requires at least 3 years of experience in a similar role, preferably within hotels, and a relevant qualification. Candidates must be self-motivated, able to work in a fast-paced environment, and flexible with shift timings.
Experience Required
Minimum 2 year(s)