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Chef De Partie Jobs overseas

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Sous Chef at Janko Hospitality
Rosemont, Illinois, United States - Full Time
Skills Needed
Supervision, Food Safety, Cooking, Presentation, Inventory Management, Menu Planning, Training, Communication, Teamwork, Creativity, Organization, Attention To Detail, Problem Solving, Customer Service, Time Management, Adaptability
Specialization
Candidates must have a minimum of 2 years of experience in a culinary role, preferably in a luxury hotel or fine dining setting. A valid Food Handler and Sanitation Certification is required, along with strong organizational and communication skills.
Experience Required
Minimum 2 year(s)
Sous Chef at My NRMA
Coles Bay, Tasmania, Australia - Full Time
Skills Needed
Kitchen Operations, Food Preparation, Menu Planning, Inventory Management, Quality Control, Cost Management, Team Supervision, Customer Service, Communication Skills, Organizational Skills, Food Safety, Mentoring, Problem Solving, Attention To Detail, Flexibility, Computer Literacy
Specialization
Candidates must have a minimum of 4 years of hands-on experience in kitchen operations and formal qualifications in commercial cookery. Strong leadership skills and a passion for using local produce are essential.
Experience Required
Minimum 5 year(s)
Sous Chef at Discovery Land Company
Nashville, Tennessee, United States - Full Time
Skills Needed
Culinary Skills, Menu Creation, Food Safety Management, Team Leadership, Communication Skills, Time Management, Ingredient Sourcing, Cookery Techniques, Health And Safety Knowledge, Operational Requirements, Quality Control, Training And Development, Problem Solving, Attention To Detail, Customer Service, Interpersonal Skills
Specialization
Candidates should have a culinary degree and at least five years of culinary experience in high-end establishments. Leadership experience and knowledge of food products and safety regulations are also essential.
Experience Required
Minimum 5 year(s)
Head Chef at DIAMOND BASEBALL HOLDINGS LLC
Manchester, New Hampshire, United States - Full Time
Skills Needed
Culinary Management, High Volume Food Production, Food Safety, Sanitation, Team Leadership, Menu Development, Inventory Management, Cost Control, Staff Training, Event Catering, Food Presentation, Multi Tasking, Communication, Positive Environment, Time Management, Problem Solving
Specialization
Candidates must have over 3 years of culinary management experience and preferably be Serve Safe Certified. Experience in high-volume food production and the ability to work long hours, including nights and weekends, is essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Healthcare Services Group, Inc.
Tampa, Florida, United States - Full Time
Skills Needed
Culinary Arts, Food Safety, Sanitation Guidelines, Dietary Restrictions, Leadership, Communication, Menu Planning, Recipe Creation, Inventory Management, Training, Mentoring, Health Regulations, Organization, Time Management, Customer Service
Specialization
A high school diploma or equivalent is required, along with a Culinary Arts degree or certification or a minimum of five years of culinary experience. Strong knowledge of food safety and excellent leadership skills are essential.
Experience Required
Minimum 5 year(s)
Sous Chef at BaxterStorey
London, England, United Kingdom - Full Time
Skills Needed
Sous Chef Experience, Food Preparation, High Standards, Food Safety, Allergen Controls, Menu Planning, Team Motivation, Attention To Detail, Communication Skills, Proactive Approach
Specialization
Candidates should ideally have experience as a Sous Chef or Chef de Partie in a contract catering environment, preferably in independent education. A passion for fresh, seasonal food and strong attention to detail are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at JDM GOLF LLC
Phoenix, Arizona, United States - Full Time
Skills Needed
Leadership, Team Management, Food Preparation, Kitchen Safety, Sanitation, Multitasking, Communication, Inventory Management, Menu Development, Creativity, Attention To Detail, Collaboration, Training, Customer Service, Time Management, Problem Solving
Specialization
Candidates should have 3 to 5 years of experience in a similar role and preferably hold a culinary degree or equivalent certification. Strong leadership, organizational skills, and knowledge of food safety are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Patia
Quartu Sant'Aleni/Quartu Sant'Elena, Sardinia, Italy - Full Time
Skills Needed
Culinary Techniques, Menu Planning, Quality Control, Team Management, Food Safety, Hygiene Standards, Cooking Techniques, Wine Pairing, Creativity, Collaboration, Training, Organization, International Gastronomy, Local Traditions, Kitchen Cleanliness, Time Management
Specialization
Candidates should have knowledge of national and regional cooking techniques, as well as international gastronomy trends. They must also possess skills in team management and food safety regulations.
Experience Required
Minimum 2 year(s)
Sous Chef at Mae Health, Inc
Manassas, Virginia, United States - Full Time
Skills Needed
Food Preparation, Cooking, Staff Supervision, Inventory Management, Sanitation, Kitchen Equipment, Meal Preparation, Quality Control
Specialization
Sous Chefs must effectively prepare meals to meet guest specifications and manage kitchen inventory. They are also responsible for training new kitchen staff and maintaining cleanliness and organization in the kitchen.
Experience Required
Minimum 2 year(s)
Sous Chef at Kodiak Freight LLC
Honolulu, Hawaii, United States - Full Time
Skills Needed
Training, Kitchen Management, Food Quality, Food Safety, Communication, Collaboration, Problem Solving, Team Leadership
Experience Required
Minimum 2 year(s)
Sous Chef at Applied Memetics LLC
Johns Island, South Carolina, United States - Full Time
Skills Needed
Leadership, Management, Organizational Skills, Communication Skills, Culinary Knowledge, Food Production, Sanitation Practices, Menu Planning, Training, Employee Reviews, Safety Practices, Quality Standards, Food Purchasing, Problem Solving, Teamwork, Customer Service
Specialization
A Culinary Arts Degree is preferred, along with a minimum of 4 years of progressive managerial experience in a high-volume environment. Strong leadership, management, and communication skills are essential.
Experience Required
Minimum 5 year(s)
Sous Chef at MCC LFGSP HOLDINGS LLC
Mount Pleasant, Wisconsin, United States - Full Time
Skills Needed
Food Preparation, Leadership, Organizational Skills, Attention To Detail, Customer Service, Culinary Training, High Volume Banquet Experience, Creativity, Problem Solving, Communication Skills, Sanitation, Safety, Inventory Management, Quality Assurance, Teamwork, Flexibility
Specialization
Candidates must have a minimum of 5 years in high volume banquet production and at least 2 years of supervisory experience as a Sous Chef or Chef de Partie. A culinary degree and Serve-safe certification are required, along with strong leadership and organizational skills.
Experience Required
Minimum 5 year(s)
Head Chef at Whitbread
Newark on Trent, England, United Kingdom - Full Time
Skills Needed
Catering Experience, Team Leadership, Food Preparation, Cooking, Meal Service, Passion For Food
Specialization
Catering experience is needed for this role. An immediate start is available for the right candidate.
Experience Required
Minimum 2 year(s)
Line Chef at David Lloyd Clubs
Dartford, England, United Kingdom - Full Time
Skills Needed
Food Safety, Health And Safety Regulations, Self Motivated, Quality Food Production, Teamwork, Customer Service
Specialization
The ideal candidate should have strong knowledge of food safety and health regulations, and be self-motivated with a passion for customer service. You should be able to work both individually and as part of a team.
Sous Chef at Frasers Group
Bassetlaw, England, United Kingdom - Full Time
Skills Needed
Sous Chef, Food Preparation, Cooking, Menu Development, Stock Management, Team Training, Food Safety, Health & Safety, Cost Control, Guest Feedback, Collaboration, Revenue Maximization, Supervision, Organizational Skills, Self Motivation, Confidence
Specialization
Candidates should have experience at CDP level or higher, with previous responsibility for ordering and stock management. A Food Hygiene Level 2 or higher is also required.
Experience Required
Minimum 2 year(s)
Head Chef at BaxterStorey
Cobham, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Food Quality, Menu Creation, Food Safety, Health & Safety, Communication, Stock Ordering, Sustainability, Allergen Control
Specialization
Ideally, you will have experience as a Head Chef or Sous Chef looking to move up the ranks within a contract catering environment. Strong leadership and team management skills are essential.
Experience Required
Minimum 2 year(s)
Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Leadership Skills, Creativity, Food Standards, Team Development, Financial Acumen, Coaching Skills, Organizational Abilities, Communication Skills, Strategic Thinking, Critical Reasoning
Specialization
Proven experience as a Head Chef or similar role is essential, along with strong leadership and financial management skills. A passion for food and the ability to mentor and develop a team are also required.
Experience Required
Minimum 5 year(s)
Head Chef at BaxterStorey
City of Westminster, England, United Kingdom - Full Time
Skills Needed
People Management, Communication Skills, Initiative, Time Management, Team Player, Organisation, Record Keeping
Specialization
Candidates should have a minimum of 3 years of experience in people management and possess excellent communication and time management skills. A supportive team player with a high level of organization is essential.
Experience Required
Minimum 5 year(s)
Head Chef at Rank Group
Blackpool, England, United Kingdom - Full Time
Skills Needed
Head Chef Experience, Sous Chef Experience, Menu Design, Team Leadership, High Performing Culture, Food Safety, Stock Control, Ordering, Performance Analysis, Health And Safety Compliance
Specialization
Candidates should have proven experience as a Head Chef or Sous Chef and a background in innovative menu design. A minimum level 3 food safety certification is required.
Experience Required
Minimum 5 year(s)
Demi Chef at IHG Career
, , Australia - Full Time
Skills Needed
Commercial Cookery, Food Safety, Cooking Techniques, Food Preparation, Kitchen Equipment, Teamwork, Communication, Problem Solving, Haccp Regulations
Specialization
A Certificate III in commercial cookery or equivalent is required, along with a minimum of 2 years of experience as a chef. Food Safety Certification and mastery in various cooking techniques are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Janko Hospitality
Rosemont, Illinois, United States -
Full Time

Start Date

Immediate

Expiry Date

06 Feb, 26

Salary

0.0

Posted On

08 Nov, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Supervision, Food Safety, Cooking, Presentation, Inventory Management, Menu Planning, Training, Communication, Teamwork, Creativity, Organization, Attention to Detail, Problem Solving, Customer Service, Time Management, Adaptability

Industry

Hospitality

Description
SOUS CHEF   Reports to: Executive Chef Department: Kitchen   OUR STORY Edgy. Social. Dynamic. This is who we are. Welcome to a fine-art inspired, boutique hotel. A place to have fun. A place where we foster a spontaneous and ever-changing environment through art and unique signature experiences. A place to create unforgettable connections and memories for our guests. Refreshingly uncommon. Anything but generic. Welcome to The Rose Hotel. BENEFITS  * Competitive compensation package * Competitive Paid Time Off policy * Full benefits package, including 401K with matching and paid time off  * Growth company focused on expansion through strategic acquisition and development * Hotel discounts at locations worldwide   JOB DESCRIPTION  At The Rose Hotel, a luxury full-service property, the Sous Chef plays a vital leadership role in delivering an exceptional culinary experience that reflects the elegance and standards of our brand. This position supports the Executive Chef in overseeing all kitchen operations, ensuring excellence in food quality, presentation, and consistency across all dining outlets and events. The Sous Chef leads by example—demonstrating professionalism, creativity, and precision while cultivating a culture of teamwork and culinary excellence. A commitment to quality, safety, and hospitality is essential, as is the ability to inspire and develop the culinary team to achieve peak performance. The Sous Chef upholds the highest standards of cleanliness, organization, and guest satisfaction while ensuring that every dish served embodies the distinctive dining experience of The Rose Hotel.   ESSENTIAL DUTIES AND RESPONSIBILITIES The following duties are essential to the role (other duties may be assigned): * Supervise kitchen operations, ensuring compliance with all F&B policies, standards, and procedures. * Receive and properly store all food deliveries and daily requisitions; follow food safety standards including FIFO rotation, labeling, and proper storage in coolers, freezers, and dry storage. * Maintain correct holding and cooking temperatures for all potentially hazardous foods in accordance with HACCP standards; promptly report any spoilage or discrepancies to the Executive Chef. * Prepare, cook, and plate menu items with precision, attention to presentation, portion size, and flavor consistency. * Execute recipes consistently, following standard preparation methods and measurements. * Set up and break down kitchen stations, ensuring all tools, mise en place, and equipment are clean, organized, and ready for service. * Monitor and maintain food cost controls while upholding quality standards. * Check inventory levels, rotate stock, and ensure proper storage to reduce waste. * Assist in menu planning, food purchasing, and recipe development as directed by the Executive Chef. * Train and supervise culinary staff, ensuring adherence to food handling, safety, sanitation, and recipe standards. * Support both banquet and restaurant operations as needed, adapting to varying service styles and event types. * Communicate effectively with team members and front-of-house staff to maintain a positive, team-oriented environment. * Notify supervisors immediately of any equipment issues, unsafe conditions, or maintenance needs. * Interact with guests as necessary to ensure satisfaction with food quality, presentation, and service standards. PHYSICAL, MENTAL, AND ENVIRONMENTAL REQUIREMENTS * Physically and visually able to operate kitchen equipment, tools, computers, printers, and phones as needed. * Continuous grasping, lifting (up to 50 lbs.), reaching, bending, and twisting throughout the shift. * Able to stand and walk for up to 90% of the workday; sitting limited to short breaks. * Exposure to hot, cold, and humid environments, as well as sharp tools, hot surfaces, and open flames. * Ability to perform multiple tasks under pressure while maintaining attention to detail and safety standards. * Ability to follow detailed instructions, adhere to recipes, and maintain proper sanitation and safety protocols. * Capacity to maintain a professional, positive attitude and effectively communicate with staff, management, and guests. QUALIFICATIONS To perform this role successfully, the individual must be able to meet the following requirements, with reasonable accommodations provided for individuals with disabilities: * Minimum of 2 years of experience in a culinary role in a professional, high-volume kitchen; luxury hotel or fine dining experience strongly preferred. * Proven ability to prepare soups, stocks, sauces, and other foundational components of a diverse menu. * Strong organizational skills with the ability to maintain a clean and efficient station under pressure. * Ability to communicate clearly and respectfully with team members and supervisors. * Eagerness to continue learning and mastering new cooking techniques and trends. * Basic math skills required for measurement conversions, portion control, and recipe scaling. * Ability to make informed decisions related to food preparation, storage, and service safety. * Valid Food Handler and Sanitation Certification required by state regulations. * BASSET (Beverage Alcohol Seller and Server Training) Certification preferred. * High school diploma or GED required; culinary training or hospitality coursework is a plus. * Flexible availability to support rotating shifts, including nights, weekends, holidays, and occasional overtime in response to business needs.
Responsibilities
The Sous Chef supervises kitchen operations and ensures compliance with food and beverage policies. They prepare, cook, and plate menu items while maintaining high standards of cleanliness and guest satisfaction.
Sous Chef at Janko Hospitality
Rosemont, Illinois, United States - Full Time
Skills Needed
Supervision, Food Safety, Cooking, Presentation, Inventory Management, Menu Planning, Training, Communication, Teamwork, Creativity, Organization, Attention To Detail, Problem Solving, Customer Service, Time Management, Adaptability
Specialization
Candidates must have a minimum of 2 years of experience in a culinary role, preferably in a luxury hotel or fine dining setting. A valid Food Handler and Sanitation Certification is required, along with strong organizational and communication skills.
Experience Required
Minimum 2 year(s)
Sous Chef at My NRMA
Coles Bay, Tasmania, Australia - Full Time
Skills Needed
Kitchen Operations, Food Preparation, Menu Planning, Inventory Management, Quality Control, Cost Management, Team Supervision, Customer Service, Communication Skills, Organizational Skills, Food Safety, Mentoring, Problem Solving, Attention To Detail, Flexibility, Computer Literacy
Specialization
Candidates must have a minimum of 4 years of hands-on experience in kitchen operations and formal qualifications in commercial cookery. Strong leadership skills and a passion for using local produce are essential.
Experience Required
Minimum 5 year(s)
Sous Chef at Discovery Land Company
Nashville, Tennessee, United States - Full Time
Skills Needed
Culinary Skills, Menu Creation, Food Safety Management, Team Leadership, Communication Skills, Time Management, Ingredient Sourcing, Cookery Techniques, Health And Safety Knowledge, Operational Requirements, Quality Control, Training And Development, Problem Solving, Attention To Detail, Customer Service, Interpersonal Skills
Specialization
Candidates should have a culinary degree and at least five years of culinary experience in high-end establishments. Leadership experience and knowledge of food products and safety regulations are also essential.
Experience Required
Minimum 5 year(s)
Head Chef at DIAMOND BASEBALL HOLDINGS LLC
Manchester, New Hampshire, United States - Full Time
Skills Needed
Culinary Management, High Volume Food Production, Food Safety, Sanitation, Team Leadership, Menu Development, Inventory Management, Cost Control, Staff Training, Event Catering, Food Presentation, Multi Tasking, Communication, Positive Environment, Time Management, Problem Solving
Specialization
Candidates must have over 3 years of culinary management experience and preferably be Serve Safe Certified. Experience in high-volume food production and the ability to work long hours, including nights and weekends, is essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Healthcare Services Group, Inc.
Tampa, Florida, United States - Full Time
Skills Needed
Culinary Arts, Food Safety, Sanitation Guidelines, Dietary Restrictions, Leadership, Communication, Menu Planning, Recipe Creation, Inventory Management, Training, Mentoring, Health Regulations, Organization, Time Management, Customer Service
Specialization
A high school diploma or equivalent is required, along with a Culinary Arts degree or certification or a minimum of five years of culinary experience. Strong knowledge of food safety and excellent leadership skills are essential.
Experience Required
Minimum 5 year(s)
Sous Chef at BaxterStorey
London, England, United Kingdom - Full Time
Skills Needed
Sous Chef Experience, Food Preparation, High Standards, Food Safety, Allergen Controls, Menu Planning, Team Motivation, Attention To Detail, Communication Skills, Proactive Approach
Specialization
Candidates should ideally have experience as a Sous Chef or Chef de Partie in a contract catering environment, preferably in independent education. A passion for fresh, seasonal food and strong attention to detail are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at JDM GOLF LLC
Phoenix, Arizona, United States - Full Time
Skills Needed
Leadership, Team Management, Food Preparation, Kitchen Safety, Sanitation, Multitasking, Communication, Inventory Management, Menu Development, Creativity, Attention To Detail, Collaboration, Training, Customer Service, Time Management, Problem Solving
Specialization
Candidates should have 3 to 5 years of experience in a similar role and preferably hold a culinary degree or equivalent certification. Strong leadership, organizational skills, and knowledge of food safety are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Patia
Quartu Sant'Aleni/Quartu Sant'Elena, Sardinia, Italy - Full Time
Skills Needed
Culinary Techniques, Menu Planning, Quality Control, Team Management, Food Safety, Hygiene Standards, Cooking Techniques, Wine Pairing, Creativity, Collaboration, Training, Organization, International Gastronomy, Local Traditions, Kitchen Cleanliness, Time Management
Specialization
Candidates should have knowledge of national and regional cooking techniques, as well as international gastronomy trends. They must also possess skills in team management and food safety regulations.
Experience Required
Minimum 2 year(s)
Sous Chef at Mae Health, Inc
Manassas, Virginia, United States - Full Time
Skills Needed
Food Preparation, Cooking, Staff Supervision, Inventory Management, Sanitation, Kitchen Equipment, Meal Preparation, Quality Control
Specialization
Sous Chefs must effectively prepare meals to meet guest specifications and manage kitchen inventory. They are also responsible for training new kitchen staff and maintaining cleanliness and organization in the kitchen.
Experience Required
Minimum 2 year(s)
Sous Chef at Kodiak Freight LLC
Honolulu, Hawaii, United States - Full Time
Skills Needed
Training, Kitchen Management, Food Quality, Food Safety, Communication, Collaboration, Problem Solving, Team Leadership
Experience Required
Minimum 2 year(s)
Sous Chef at Applied Memetics LLC
Johns Island, South Carolina, United States - Full Time
Skills Needed
Leadership, Management, Organizational Skills, Communication Skills, Culinary Knowledge, Food Production, Sanitation Practices, Menu Planning, Training, Employee Reviews, Safety Practices, Quality Standards, Food Purchasing, Problem Solving, Teamwork, Customer Service
Specialization
A Culinary Arts Degree is preferred, along with a minimum of 4 years of progressive managerial experience in a high-volume environment. Strong leadership, management, and communication skills are essential.
Experience Required
Minimum 5 year(s)
Sous Chef at MCC LFGSP HOLDINGS LLC
Mount Pleasant, Wisconsin, United States - Full Time
Skills Needed
Food Preparation, Leadership, Organizational Skills, Attention To Detail, Customer Service, Culinary Training, High Volume Banquet Experience, Creativity, Problem Solving, Communication Skills, Sanitation, Safety, Inventory Management, Quality Assurance, Teamwork, Flexibility
Specialization
Candidates must have a minimum of 5 years in high volume banquet production and at least 2 years of supervisory experience as a Sous Chef or Chef de Partie. A culinary degree and Serve-safe certification are required, along with strong leadership and organizational skills.
Experience Required
Minimum 5 year(s)
Head Chef at Whitbread
Newark on Trent, England, United Kingdom - Full Time
Skills Needed
Catering Experience, Team Leadership, Food Preparation, Cooking, Meal Service, Passion For Food
Specialization
Catering experience is needed for this role. An immediate start is available for the right candidate.
Experience Required
Minimum 2 year(s)
Line Chef at David Lloyd Clubs
Dartford, England, United Kingdom - Full Time
Skills Needed
Food Safety, Health And Safety Regulations, Self Motivated, Quality Food Production, Teamwork, Customer Service
Specialization
The ideal candidate should have strong knowledge of food safety and health regulations, and be self-motivated with a passion for customer service. You should be able to work both individually and as part of a team.
Sous Chef at Frasers Group
Bassetlaw, England, United Kingdom - Full Time
Skills Needed
Sous Chef, Food Preparation, Cooking, Menu Development, Stock Management, Team Training, Food Safety, Health & Safety, Cost Control, Guest Feedback, Collaboration, Revenue Maximization, Supervision, Organizational Skills, Self Motivation, Confidence
Specialization
Candidates should have experience at CDP level or higher, with previous responsibility for ordering and stock management. A Food Hygiene Level 2 or higher is also required.
Experience Required
Minimum 2 year(s)
Head Chef at BaxterStorey
Cobham, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Food Quality, Menu Creation, Food Safety, Health & Safety, Communication, Stock Ordering, Sustainability, Allergen Control
Specialization
Ideally, you will have experience as a Head Chef or Sous Chef looking to move up the ranks within a contract catering environment. Strong leadership and team management skills are essential.
Experience Required
Minimum 2 year(s)
Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Leadership Skills, Creativity, Food Standards, Team Development, Financial Acumen, Coaching Skills, Organizational Abilities, Communication Skills, Strategic Thinking, Critical Reasoning
Specialization
Proven experience as a Head Chef or similar role is essential, along with strong leadership and financial management skills. A passion for food and the ability to mentor and develop a team are also required.
Experience Required
Minimum 5 year(s)
Head Chef at BaxterStorey
City of Westminster, England, United Kingdom - Full Time
Skills Needed
People Management, Communication Skills, Initiative, Time Management, Team Player, Organisation, Record Keeping
Specialization
Candidates should have a minimum of 3 years of experience in people management and possess excellent communication and time management skills. A supportive team player with a high level of organization is essential.
Experience Required
Minimum 5 year(s)
Head Chef at Rank Group
Blackpool, England, United Kingdom - Full Time
Skills Needed
Head Chef Experience, Sous Chef Experience, Menu Design, Team Leadership, High Performing Culture, Food Safety, Stock Control, Ordering, Performance Analysis, Health And Safety Compliance
Specialization
Candidates should have proven experience as a Head Chef or Sous Chef and a background in innovative menu design. A minimum level 3 food safety certification is required.
Experience Required
Minimum 5 year(s)
Demi Chef at IHG Career
, , Australia - Full Time
Skills Needed
Commercial Cookery, Food Safety, Cooking Techniques, Food Preparation, Kitchen Equipment, Teamwork, Communication, Problem Solving, Haccp Regulations
Specialization
A Certificate III in commercial cookery or equivalent is required, along with a minimum of 2 years of experience as a chef. Food Safety Certification and mastery in various cooking techniques are essential.
Experience Required
Minimum 2 year(s)