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Chef De Partie Jobs overseas

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Sous Chef at MGH Hospitality
New City, New York, United States - Full Time
Skills Needed
Kitchen Management, Culinary Leadership, French Brasserie Techniques, Food Cost Control, Inventory Management, Staff Mentorship, Food Safety, Menu Development, Sanitation Compliance, Operational Management
Specialization
Requires 2-3 years of experience as a Sous Chef in a high-volume luxury hotel or acclaimed NYC restaurant. Must possess a NYC Department of Health Food Protection Certificate and strong knowledge of classic European culinary techniques.
Experience Required
Minimum 2 year(s)
Sous Chef at RH Restoration Hardware
Palo Alto, California, United States - Full Time
Skills Needed
Culinary Leadership, Inventory Management, Labor Cost Optimization, Food Cost Control, Kitchen Operations, Staff Training, Service Execution, Food Safety Compliance, Microsoft Excel, Foodager, Knife Techniques, Strategic Resource Planning, Recruitment, Onboarding, Expediting, Quality Standards
Specialization
Requires at least 3 years of Sous Chef experience in high-volume restaurants and mastery of advanced culinary techniques. Candidates must be proficient in inventory management systems and capable of managing labor and food costs.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Datang, Guizhou, China - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Inventory Monitoring, Staff Training, Quality Control, Menu Planning, Cold Food Preparation, 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 Phoenix Senior Living
Hopkinsville, Kentucky, United States - Full Time
Skills Needed
Food Preparation, Sanitation, Inventory Management, Dietary Planning, Temperature Monitoring, Regulatory Compliance, Food Safety, Recipe Adherence, Record Keeping, Dishwashing
Specialization
Requires a High School Diploma or GED and at least one year of experience in food preparation and therapeutic diets. Must hold or be able to obtain a current SERV Safe certification.
Head Chef at Bazaar Holdings Hotel Development LLC
New York, New York, United States - Full Time
Skills Needed
Culinary Leadership, Menu Management, Food Safety Compliance, Inventory Control, Cogs Management, Staff Training, Expo Leadership, P&L Literacy, Haccp, Labor Scheduling, Vendor Management, Kitchen Operations
Specialization
Requires 5-7+ years of professional kitchen experience with at least 2-3 years in a leadership role within upscale or fine dining. Candidates must possess strong expo leadership, HACCP/ServSafe certification, and proficiency in managing inventory and labor costs.
Experience Required
Minimum 5 year(s)
Sous Chef at Kisco Senior Living
San Rafael, California, United States - Full Time
Skills Needed
Kitchen Management, Menu Writing, Quantity Food Production, Culinary Instruction, Quality Assurance, Sanitation Management, Seasonal Menu Planning, Team Leadership
Specialization
Candidates must have a culinary certification and at least five years of professional experience in quantity food production and kitchen management. A current Food Handler's Certificate is also required.
Experience Required
Minimum 5 year(s)
Sous Chef at BaxterStorey Ireland Ltd
Mole Valley, England, United Kingdom - Full Time
Skills Needed
Kitchen Operations, Team Management, Menu Creation, Food Safety, Stock Ordering, Allergen Control, Leadership, Communication, Sustainability, Safeguarding
Specialization
Ideally requires experience as a Sous Chef or senior CDP within contract catering, preferably in independent education or high-profile business settings. Must possess strong leadership skills and knowledge of current food trends and allergen control.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Malé Atoll, Maldives - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Inventory Control, Customer Service, Team Leadership, 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 maintain food and beverage policies.
Experience Required
Minimum 2 year(s)
Sous Chef at Luxury Pet Hotel Investments, LLC
Mount Desert, Maine, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Sanitation Guidelines, Cooking Techniques, Inventory Management, Pos Systems, Staff Training, Cogs Reporting, Customer Service, Problem Resolution, Microsoft Office, Menu Execution
Specialization
Requires a high school diploma and at least 3 years of food and beverage experience. Must possess ServSafe certification and strong leadership skills to coach and develop the culinary team.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Winchester, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Menu Presentation, Food Safety, Hygiene Compliance, Pressure Management, Communication, Operational Efficiency, Quality Control
Specialization
Candidates must have experience managing a busy kitchen and a proven track record of training high-performing teams to exceed targets. The role requires the ability to work under pressure and a keen eye for delivering tasty, well-presented meals.
Experience Required
Minimum 5 year(s)
Sous Chef at Sustainable Restaurant Group
Seattle, Washington, United States - Full Time
Skills Needed
Boh Operations, Team Supervision, Inventory Management, Quality Control, Staff Training, Food Safety, Sanitation Standards, Sushi Preparation, Fish Breakdown, Knife Skills, Profit And Loss Knowledge, Critical Thinking, Scheduling, Hospitality Management, Kitchen Management
Specialization
Requires at least 2 years of high-volume culinary experience and 6 months of BOH supervisory experience. A valid Food Handlers Card is required, with sushi-specific expertise preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Asbury Communities
Mechanicsburg, Pennsylvania, United States - Full Time
Skills Needed
Food Procurement, Food Preparation, Labor Control, Cost Control, Recipe Adherence, Food Safety, Kitchen Sanitation, Staff Training, Fine Dining, Culinary Management
Specialization
Requires a culinary degree or equivalent experience with at least 3 years of culinary experience, preferably in fine dining. ServeSafe Manager and RAMP certifications are required or must be obtained within 30 days.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Bengaluru, karnataka, India - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Team Supervision, Quality Control, Hygiene Standards, Food Safety, Staff Training, Inventory Control, Recipe Development, Menu Planning, Culinary Arts, Kitchen Management
Specialization
Requires a Diploma or Degree in Hotel Management or Culinary Arts. Certification from a recognized culinary institute is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Harrods Limited
City of Westminster, England, United Kingdom - Full Time
Skills Needed
Culinary Expertise, Kitchen Leadership, Production Planning, Kpi Tracking, Haccp, Food Safety Compliance, Team Coaching, Operational Discipline, Decision Making, Organization
Specialization
Requires a confident kitchen professional with strong leadership experience and a versatile culinary skill set. Must hold a Level 3 or 4 Food Safety certification and have a proven track record of managing commercial outcomes.
Experience Required
Minimum 5 year(s)
Sous Chef at bartaco
Charlotte, North Carolina, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Mentoring, Food Preparation, Inventory Control, Food Cost Management, Food Safety, Sanitation Guidelines, Scheduling, Problem Solving, Communication, Critical Thinking, Hospitality, Staff Onboarding, Quality Control, Operational Leadership
Specialization
Requires 1-3 years of culinary management experience and excellent cooking skills. A culinary arts degree is preferred, along with the ability to work flexible hours and perform physical tasks like lifting up to 50 pounds.
Experience Required
Minimum 2 year(s)
Sous Chef at DO & CO AG
Hounslow, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Communication, Problem Solving, High End Cuisine, Food Safety, Quality Control, Training, Mentoring, Interpersonal Skills, Attention To Detail, Strategic Thinking, Adaptability, Operational Knowledge, Customer Service, Culinary Skills
Specialization
Candidates should have previous experience as a Sous Chef and a passion for high-end cuisine. Strong leadership skills and the ability to manage a large team are essential.
Experience Required
Minimum 5 year(s)
Head Chef at BaxterStorey Ireland Ltd
Leeds, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Team Management, Budgeting, Financial Analysis, Coaching, Delegation, Strategic Thinking, Critical Reasoning, Stakeholder Management, Health And Safety, Sustainability, Project Prioritization, Communication, Organizational Skills, Innovation, Menu Creation
Specialization
Proven experience as a Head Chef with a strong track record in managing, training, and supporting teams. Must be financially astute with the ability to maintain budgets and thrive in a fast-paced, creative environment.
Experience Required
Minimum 5 year(s)
Sous Chef at The Henry
Phoenix, Arizona, United States - Full Time
Skills Needed
Restaurant Management, Business Operations, Financial Management, Scheduling, Planning, Guest Experience, Culinary Knowledge, Quality Control, Cleanliness Standards, High Volume Operations, Pos Systems, Opentable, Team Coaching, Leadership, Staff Development, Continuous Improvement
Specialization
Must have at least 2 years of high-volume restaurant management experience. Requires proficiency in POS systems, digital reservation tools, and a strong understanding of food ingredients and flavors.
Experience Required
Minimum 2 year(s)
Sous Chef at Nouvelle Garde
London, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, French Cuisine, Food Safety, Haccp Compliance, Food Cost Control, Waste Reduction, Stock Rotation, Staff Training, Kitchen Management, Guest Service, Organization
Specialization
Candidates must have strong leadership skills, a passion for classic cooking, and the ability to remain calm under pressure. A valid visa or the right to work in the UK is required.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Putrajaya, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Design, Inventory Management, Customer Service, Team Leadership, Production Planning, Performance Appraisal, Coaching And Mentoring, Food Presentation, Labor Management System
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)
Sous Chef at MGH Hospitality
New City, New York, United States -
Full Time

Start Date

Immediate

Expiry Date

12 Sep, 26

Salary

0.0

Posted On

14 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Management, Culinary Leadership, French Brasserie Techniques, Food Cost Control, Inventory Management, Staff Mentorship, Food Safety, Menu Development, Sanitation Compliance, Operational Management

Industry

Hospitality

Description
Description About Nine OrchardHoused in a meticulously restored 1912 Beaux-Arts landmark building (formerly the Jarmulowsky Bank), Nine Orchard has reimagined old-world New York elegance for a contemporary downtown crowd. Located at the vibrant crossroads of the Lower East Side, our culinary program celebrates craftsmanship, historic sophistication, and a celebratory neighborhood atmosphere. From the generous, brasserie-inspired traditions of Corner Bar (celebrated by The New York Times as "cooking of a very high order") to the opulent, grand atmosphere of the Swan Room cocktail lounge, curated events, and bespoke in-room dining, food and beverage is at the absolute heart of the Nine Orchard guest experience. Position SummaryWe are seeking an experienced, passionate, and highly organized Sous Chef to join our premier culinary team. As a Sous Chef at Nine Orchard, you will work hand-in-hand with our Executive culinary leadership to manage daily kitchen operations across multiple concepts. You will lead, mentor, and inspire a talented line cook team, ensuring that every plate—from a perfect morning French omelet to an elegant evening fruits de mer platter—meets our uncompromising standards of excellence, precision, and craftsmanship. Key Responsibilities Culinary Excellence & Execution: Oversee daily food preparation, production, and service across the hotel's outlets (Corner Bar, Swan Room, Room Service, and Private Events), ensuring flawless execution, presentation, and consistency. Kitchen Leadership & Mentorship: Actively manage, train, and mentor line cooks, prep cooks, and stewards. Foster a collaborative, positive, and high-energy kitchen culture rooted in mutual respect and continuous learning. Operational Management: Manage inventory, daily ordering, and food cost controls while minimizing waste. Ensure kitchen labor is effectively scheduled and managed according to fluctuating business volumes. Quality & Consistency Control: Maintain strict standards for food safety, sanitation, and organization. Conduct daily line checks, taste components throughout the day, and enforce compliance with NYC Department of Health (DOH) codes. Menu Collaboration: Work closely with the Executive Chef on seasonal menu transitions, daily specials, and refining techniques, maximizing the use of premium local and artisanal ingredients. Cross-Departmental Synergy: Coordinate seamlessly with front-of-house (FOH) managers, hotel operations, and the events team to ensure timing and hospitality standards are perfectly synchronized. Qualifications & Skills Experience: A minimum of 2–3 years of experience as a Sous Chef or Junior Sous Chef in a high-volume, critically acclaimed NYC restaurant or a luxury boutique hotel environment. Culinary Technique: Strong foundational knowledge of classic European techniques (particularly French/brasserie traditions) combined with a deep appreciation for contemporary, ingredient-focused cooking. Leadership Capabilities: Exceptional communication and leadership skills; ability to remain calm, focused, and decisive under pressure in a fast-paced environment. Business Acumen: Foundational understanding of food costing, inventory management systems, and labor controls. Certifications: Food Protection Certificate issued by the NYC Department of Health and Mental Hygiene is required. Availability: Flexible schedule required, including the ability to work mornings, evenings, weekends, and holidays according to operational needs. What We Offer Competitive salary commensurate with experience. Comprehensive medical, dental, and vision insurance. Paid Time Off (PTO) and holiday pay. Dining discounts across our property venues. Immense opportunities for professional growth and upward mobility within a highly respected hospitality network.

How To Apply:

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Responsibilities
Oversee daily food preparation and service across multiple hotel outlets to ensure high standards of excellence and consistency. Lead and mentor the culinary team while managing inventory, food costs, and compliance with health codes.
Sous Chef at MGH Hospitality
New City, New York, United States - Full Time
Skills Needed
Kitchen Management, Culinary Leadership, French Brasserie Techniques, Food Cost Control, Inventory Management, Staff Mentorship, Food Safety, Menu Development, Sanitation Compliance, Operational Management
Specialization
Requires 2-3 years of experience as a Sous Chef in a high-volume luxury hotel or acclaimed NYC restaurant. Must possess a NYC Department of Health Food Protection Certificate and strong knowledge of classic European culinary techniques.
Experience Required
Minimum 2 year(s)
Sous Chef at RH Restoration Hardware
Palo Alto, California, United States - Full Time
Skills Needed
Culinary Leadership, Inventory Management, Labor Cost Optimization, Food Cost Control, Kitchen Operations, Staff Training, Service Execution, Food Safety Compliance, Microsoft Excel, Foodager, Knife Techniques, Strategic Resource Planning, Recruitment, Onboarding, Expediting, Quality Standards
Specialization
Requires at least 3 years of Sous Chef experience in high-volume restaurants and mastery of advanced culinary techniques. Candidates must be proficient in inventory management systems and capable of managing labor and food costs.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Datang, Guizhou, China - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Inventory Monitoring, Staff Training, Quality Control, Menu Planning, Cold Food Preparation, 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 Phoenix Senior Living
Hopkinsville, Kentucky, United States - Full Time
Skills Needed
Food Preparation, Sanitation, Inventory Management, Dietary Planning, Temperature Monitoring, Regulatory Compliance, Food Safety, Recipe Adherence, Record Keeping, Dishwashing
Specialization
Requires a High School Diploma or GED and at least one year of experience in food preparation and therapeutic diets. Must hold or be able to obtain a current SERV Safe certification.
Head Chef at Bazaar Holdings Hotel Development LLC
New York, New York, United States - Full Time
Skills Needed
Culinary Leadership, Menu Management, Food Safety Compliance, Inventory Control, Cogs Management, Staff Training, Expo Leadership, P&L Literacy, Haccp, Labor Scheduling, Vendor Management, Kitchen Operations
Specialization
Requires 5-7+ years of professional kitchen experience with at least 2-3 years in a leadership role within upscale or fine dining. Candidates must possess strong expo leadership, HACCP/ServSafe certification, and proficiency in managing inventory and labor costs.
Experience Required
Minimum 5 year(s)
Sous Chef at Kisco Senior Living
San Rafael, California, United States - Full Time
Skills Needed
Kitchen Management, Menu Writing, Quantity Food Production, Culinary Instruction, Quality Assurance, Sanitation Management, Seasonal Menu Planning, Team Leadership
Specialization
Candidates must have a culinary certification and at least five years of professional experience in quantity food production and kitchen management. A current Food Handler's Certificate is also required.
Experience Required
Minimum 5 year(s)
Sous Chef at BaxterStorey Ireland Ltd
Mole Valley, England, United Kingdom - Full Time
Skills Needed
Kitchen Operations, Team Management, Menu Creation, Food Safety, Stock Ordering, Allergen Control, Leadership, Communication, Sustainability, Safeguarding
Specialization
Ideally requires experience as a Sous Chef or senior CDP within contract catering, preferably in independent education or high-profile business settings. Must possess strong leadership skills and knowledge of current food trends and allergen control.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Malé Atoll, Maldives - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Inventory Control, Customer Service, Team Leadership, 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 maintain food and beverage policies.
Experience Required
Minimum 2 year(s)
Sous Chef at Luxury Pet Hotel Investments, LLC
Mount Desert, Maine, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Sanitation Guidelines, Cooking Techniques, Inventory Management, Pos Systems, Staff Training, Cogs Reporting, Customer Service, Problem Resolution, Microsoft Office, Menu Execution
Specialization
Requires a high school diploma and at least 3 years of food and beverage experience. Must possess ServSafe certification and strong leadership skills to coach and develop the culinary team.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Winchester, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Menu Presentation, Food Safety, Hygiene Compliance, Pressure Management, Communication, Operational Efficiency, Quality Control
Specialization
Candidates must have experience managing a busy kitchen and a proven track record of training high-performing teams to exceed targets. The role requires the ability to work under pressure and a keen eye for delivering tasty, well-presented meals.
Experience Required
Minimum 5 year(s)
Sous Chef at Sustainable Restaurant Group
Seattle, Washington, United States - Full Time
Skills Needed
Boh Operations, Team Supervision, Inventory Management, Quality Control, Staff Training, Food Safety, Sanitation Standards, Sushi Preparation, Fish Breakdown, Knife Skills, Profit And Loss Knowledge, Critical Thinking, Scheduling, Hospitality Management, Kitchen Management
Specialization
Requires at least 2 years of high-volume culinary experience and 6 months of BOH supervisory experience. A valid Food Handlers Card is required, with sushi-specific expertise preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Asbury Communities
Mechanicsburg, Pennsylvania, United States - Full Time
Skills Needed
Food Procurement, Food Preparation, Labor Control, Cost Control, Recipe Adherence, Food Safety, Kitchen Sanitation, Staff Training, Fine Dining, Culinary Management
Specialization
Requires a culinary degree or equivalent experience with at least 3 years of culinary experience, preferably in fine dining. ServeSafe Manager and RAMP certifications are required or must be obtained within 30 days.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Bengaluru, karnataka, India - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Team Supervision, Quality Control, Hygiene Standards, Food Safety, Staff Training, Inventory Control, Recipe Development, Menu Planning, Culinary Arts, Kitchen Management
Specialization
Requires a Diploma or Degree in Hotel Management or Culinary Arts. Certification from a recognized culinary institute is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Harrods Limited
City of Westminster, England, United Kingdom - Full Time
Skills Needed
Culinary Expertise, Kitchen Leadership, Production Planning, Kpi Tracking, Haccp, Food Safety Compliance, Team Coaching, Operational Discipline, Decision Making, Organization
Specialization
Requires a confident kitchen professional with strong leadership experience and a versatile culinary skill set. Must hold a Level 3 or 4 Food Safety certification and have a proven track record of managing commercial outcomes.
Experience Required
Minimum 5 year(s)
Sous Chef at bartaco
Charlotte, North Carolina, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Mentoring, Food Preparation, Inventory Control, Food Cost Management, Food Safety, Sanitation Guidelines, Scheduling, Problem Solving, Communication, Critical Thinking, Hospitality, Staff Onboarding, Quality Control, Operational Leadership
Specialization
Requires 1-3 years of culinary management experience and excellent cooking skills. A culinary arts degree is preferred, along with the ability to work flexible hours and perform physical tasks like lifting up to 50 pounds.
Experience Required
Minimum 2 year(s)
Sous Chef at DO & CO AG
Hounslow, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Communication, Problem Solving, High End Cuisine, Food Safety, Quality Control, Training, Mentoring, Interpersonal Skills, Attention To Detail, Strategic Thinking, Adaptability, Operational Knowledge, Customer Service, Culinary Skills
Specialization
Candidates should have previous experience as a Sous Chef and a passion for high-end cuisine. Strong leadership skills and the ability to manage a large team are essential.
Experience Required
Minimum 5 year(s)
Head Chef at BaxterStorey Ireland Ltd
Leeds, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Team Management, Budgeting, Financial Analysis, Coaching, Delegation, Strategic Thinking, Critical Reasoning, Stakeholder Management, Health And Safety, Sustainability, Project Prioritization, Communication, Organizational Skills, Innovation, Menu Creation
Specialization
Proven experience as a Head Chef with a strong track record in managing, training, and supporting teams. Must be financially astute with the ability to maintain budgets and thrive in a fast-paced, creative environment.
Experience Required
Minimum 5 year(s)
Sous Chef at The Henry
Phoenix, Arizona, United States - Full Time
Skills Needed
Restaurant Management, Business Operations, Financial Management, Scheduling, Planning, Guest Experience, Culinary Knowledge, Quality Control, Cleanliness Standards, High Volume Operations, Pos Systems, Opentable, Team Coaching, Leadership, Staff Development, Continuous Improvement
Specialization
Must have at least 2 years of high-volume restaurant management experience. Requires proficiency in POS systems, digital reservation tools, and a strong understanding of food ingredients and flavors.
Experience Required
Minimum 2 year(s)
Sous Chef at Nouvelle Garde
London, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, French Cuisine, Food Safety, Haccp Compliance, Food Cost Control, Waste Reduction, Stock Rotation, Staff Training, Kitchen Management, Guest Service, Organization
Specialization
Candidates must have strong leadership skills, a passion for classic cooking, and the ability to remain calm under pressure. A valid visa or the right to work in the UK is required.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Putrajaya, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Design, Inventory Management, Customer Service, Team Leadership, Production Planning, Performance Appraisal, Coaching And Mentoring, Food Presentation, Labor Management System
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)