Y-Axis Jobs Logo
Send us feedback
telephone  +91 7670 800 001
Log in Sign up Try Premium

Chef De Partie Jobs overseas

About 5903 results in (2) seconds Clear Filters

Jobs Search

About 5903 results in (2) seconds
Sous Chef at Harbor Retirement Associates
Olney, Maryland, United States - Full Time
Skills Needed
Kitchen Management, Food Preparation, Menu Development, Inventory Management, Staff Training, Budget Compliance, Food Safety, Portion Control, Recipe Standardization, Loss Prevention, Scheduling, Event Coordination
Specialization
Requires six months to one year of related culinary experience or an equivalent combination of education and training. Must hold a SERV-SAFE certification and pass a Level 2 background screening.
Head Chef at Greene King
London, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Regulations, Menu Presentation, 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 Four Seasons Hotels Limited - Turkey
Baltimore, Maryland, United States - Full Time
Skills Needed
Food Preparation, Kitchen Management, Staff Training, Budgeting, Inventory Control, Sanitation Standards, Recipe Development, Labor Control, Quality Control, Leadership, Coaching, Operational Coordination
Specialization
Candidates must have the ability to lead a food production team and manage kitchen budgets and inventory. Valid work authorization in the United States is required.
Experience Required
Minimum 5 year(s)
Sous Chef at Harbour Village
Greenville, South Carolina, United States - Full Time
Skills Needed
Kitchen Supervision, Menu Development, Staff Training, Inventory Control, Food Safety, Sanitation Management, Recipe Standardization, Ordering And Receiving, Dhec Compliance, Hospitality Management
Specialization
Candidates must be hospitality-minded and dedicated to providing outstanding service to residents. The role requires the ability to lead a team, manage food preparation, and maintain strict health and safety logs.
Experience Required
Minimum 2 year(s)
Head Chef at Tashas Group
Athens, Attica, Greece - Full Time
Skills Needed
Kitchen Leadership, Operational Management, Food Production, Stock Control, Cost Control, Haccp, Food Safety, Team Mentoring, Performance Management, Quality Control, Menu Execution, Problem Solving, Communication, Staff Scheduling, Hygiene Standards, Pos Systems
Specialization
Proven experience as a Head Chef or senior kitchen leader in a high-volume, quality-driven hospitality environment. Must possess strong leadership skills and thorough knowledge of food safety, HACCP, and kitchen cost management.
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 Compliance, Sustainability, Organizational Skills, Communication, Menu Innovation, Kpi Management, Leadership
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 Radisson Hotel Group
Liverpool, England, United Kingdom - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Cost Control, Inventory Management, Guest Service, Team Collaboration, Compliance Auditing, Creative Problem Solving, It Systems Proficiency
Specialization
Candidates must have proven experience as a Sous Chef or in a similar role with a hands-on approach to leadership. Strong communication skills, personal integrity, and a passion for the hospitality industry are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Sage Hospitality
Boulder, Colorado, United States - Full Time
Skills Needed
Kitchen Management, Food Production, Labor Cost Control, Food Cost Management, Staff Training, Menu Implementation, Sanitation Standards, Performance Reviews, Scheduling, Budget Analysis, Food Safety, Human Resources Management
Specialization
Requires a high school diploma or equivalent and one to two years of experience in a related culinary position. Candidates must possess advanced knowledge of food profession principles and the ability to handle the physical demands of a high-volume kitchen.
Head Chef at Greene King
Weymouth, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Compliance, Menu Presentation, Pressure Management, Allergen Control, Communication, Decision Making
Specialization
Candidates must have experience managing a busy kitchen and a proven track record of training high-performing teams. Proficiency in spoken and written English is required to ensure safety and proper allergen control.
Experience Required
Minimum 5 year(s)
Chef Lead at Fireside Catering LLC
Burlington, Massachusetts, United States - Full Time
Skills Needed
Culinary Leadership, Meal Plating, Food Safety, Sanitation Guidelines, Menu Execution, Team Management, High Volume Catering, Ingredient Preparation, Communication Skills, Mentoring, Time Management, Box Truck Driving
Specialization
Candidates must have experience in high-volume catering or restaurants and the ability to lift 30 lbs. Availability for evenings, weekends, and holidays is required along with a desire to mentor new staff.
Experience Required
Minimum 2 year(s)
Sous Chef at Noble House Hotels & Resorts
Chatham, Massachusetts, United States - Full Time
Skills Needed
Fine Dining, Banquet Service, Kitchen Management, Food Preparation, Team Leadership, Menu Planning, Inventory Control, Food Safety, Sanitation Standards, Catering Coordination, Staff Supervision, Hospitality Service, Cooking Techniques, Dietary Accommodations, Performance Evaluation, Workflow Management
Specialization
Candidates must have proven experience in fine dining or banquet environments with demonstrated leadership and kitchen management skills. Proficiency in various cooking techniques and certifications like ServSafe are highly desirable.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Central Jakarta, Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Team Leadership, Food Preparation, Hospitality Management
Specialization
The candidate should be able to work in a fast-paced hotel environment and align with the brand's community values. Specific technical certifications are not listed, but professional culinary experience is implied by the Sous Chef title.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Stockport, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Compliance, Menu Presentation, Pressure Management, Communication, Operational Efficiency, Quality Control
Specialization
Requires experience managing a busy kitchen and a proven track record of training high-performing teams. Must possess 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 Accor
Central Jakarta, Java, Indonesia - Full Time
Skills Needed
Kitchen Supervision, Menu Development, Food Cost Control, Food Safety, Team Leadership, Inventory Management, Staff Training, Time Management, Culinary Trends, Sanitation Regulations, Budget Management, Communication Skills
Specialization
Proven experience as a Sous Chef or Senior CDP in a 4-star hotel environment is required. Candidates must possess strong leadership skills, creativity in menu development, and the ability to work flexibly in a high-pressure environment.
Experience Required
Minimum 5 year(s)
Head Chef at Greene King
Poole, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Compliance, Menu Presentation, 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. 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 Noble House Hotels & Resorts
Chatham, Massachusetts, United States - Full Time
Skills Needed
Fine Dining, Banquet Service, Kitchen Management, Food Preparation, Team Leadership, Menu Planning, Inventory Control, Food Safety, Sanitation Standards, Catering Coordination, Staff Supervision, Cooking Techniques
Specialization
Candidates must have proven experience in fine dining or banquet environments with demonstrated leadership skills in a culinary setting. Proficiency in food production, inventory management, and food safety protocols is required.
Experience Required
Minimum 5 year(s)
Sous Chef at Minor International
Surat Thani City Municipality, , Thailand - Full Time
Skills Needed
International Cuisine, French Cooking, Italian Cooking, Fusion Cooking, Kitchen Operations, Team Leadership, Staff Training, Performance Management, Health And Safety Compliance, Sanitation Rules, Menu Planning, Inventory Control, Supply Management, Guest Service
Specialization
Requires a college degree in Hotel Management or a culinary degree with at least 3 years of industry and culinary management experience. Candidates must have a proven track record in large-quantity food preparation and a passion for leadership.
Experience Required
Minimum 2 year(s)
Sous Chef at Camelback Hospitality PE LLC
Paradise Valley, Arizona, United States - Full Time
Skills Needed
Kitchen Management, Culinary Operations, Staff Training, Food Safety Compliance, Cost Control, Inventory Management, Meat And Fish Fabrication, Menu Preparation, Performance Appraisals, Scheduling, Team Leadership, Guest Relations, Multi Tasking, Organizational Skills, Communication, Professionalism
Specialization
Requires 1-3 years of kitchen management experience and a high school diploma, with a culinary degree preferred. Must possess a current Food Handler's Card and the physical ability to lift up to 100 lbs.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey Ireland Ltd
Greater London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Kitchen Management, Menu Planning, Staff Supervision, Food Safety, Stock Control, Budgeting, Communication, Organization, Teamwork, Culinary Arts, Health And Safety Regulations
Specialization
Requires a culinary degree or relevant certification and previous experience in a similar role within contract catering or education. Candidates must possess strong knowledge of food safety and the ability to work efficiently in a high-volume environment.
Experience Required
Minimum 2 year(s)
Demi Chef at Hamilton Island Enterprises Limited
Whitsundays, Queensland, Australia - Full Time
Skills Needed
Seafood Preparation, Sustainable Cooking, Food Hygiene, Grill Station, Cold Larder, Fish Prep, Food Presentation, Zero Waste Cooking, Kitchen Operations, Team Collaboration
Specialization
Requires a Certificate III in Commercial Cookery and 1-2 years of commercial kitchen experience. Candidates must have valid Australian working rights and a passion for sustainable seafood.
Sous Chef at Harbor Retirement Associates
Olney, Maryland, United States -
Full Time

Start Date

Immediate

Expiry Date

02 Sep, 26

Salary

0.0

Posted On

04 Jun, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Management, Food Preparation, Menu Development, Inventory Management, Staff Training, Budget Compliance, Food Safety, Portion Control, Recipe Standardization, Loss Prevention, Scheduling, Event Coordination

Industry

Hospitality

Description
Description Position Summary: To assist in the oversight of daily operations in the kitchen. Works with the Executive Chef to ensure the highest quality food products in accordance with HRA’s standards. This position reports to the Executive Chef and may be required to supervise other staff positions. To perform the duties of the Executive Chef when the Chef is not on property. Essential Functions: Produces and oversees breakfast, lunch and dinner depending on schedule, for quality assurance of meal presentation and portion control Prepares and coordinates all meals from standardized recipes Assists in the coordination of prep for the following day’s menu Participates in a pre-meal meeting with food servers to review detail of daily menu Keeps stock rooms, coolers and freezers clean and rotated. All food must be labeled, dated and stored in accordance with local, state and county health department policies Ensures an adequate number of culinary employees each shift and ensures absences are covered as to not allow coverage holes Assists in menu and recipe development Assists in food ordering and inventory Assists in the adherence to maintaining budget compliance for daily food costs Assists in applying appropriate loss prevention procedures Assists in training, scheduling, of employees in accordance with HRA’s human resources policy Assists in the coordination and execution of special events Maintains kitchen cleanliness and food preparation according to state and local health department code requirements Provides training for all kitchen staff Maintains daily interaction with residents The ability to work in a safe and alert manner The ability to take ownership for associate’s safety and the safety of the residents Must disclose any medication that might impair associate’s ability to perform the job safely or competently. Non-Essential Functions: Leads by example exhibiting the CORE Values through servant leadership Encourages teamwork and promotes company philosophy Attends required community meetings and participates Life Enrichment activities when able Completes all required courses in adherence with HRA University Is prompt and able to perform the required duties of the position on a regular, predictable basis Becomes familiar and understands how to report a missing person using the Safe Return program or equivalent All associates are responsible for maintaining a safe and secure environment for all community residents Requirements Qualifications/Skills/Educational Requirements: Six months to one year related experience and/or training; or equivalent combination of culinary education and experience SERV-SAFE Certified, or equivalent Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates Background Screening Requirement In all Florida Companies, this position requires a Level 2 background screening through the Florida Care Provider Background Screening Clearinghouse. For more information regarding the Clearinghouse, disqualifying offenses, and exemption procedures, please visit: https://info.flclearinghouse.com
Responsibilities
Assist the Executive Chef in overseeing daily kitchen operations and ensuring high-quality food production. Supervise staff, manage inventory, and maintain strict adherence to health department safety and sanitation codes.
Sous Chef at Harbor Retirement Associates
Olney, Maryland, United States - Full Time
Skills Needed
Kitchen Management, Food Preparation, Menu Development, Inventory Management, Staff Training, Budget Compliance, Food Safety, Portion Control, Recipe Standardization, Loss Prevention, Scheduling, Event Coordination
Specialization
Requires six months to one year of related culinary experience or an equivalent combination of education and training. Must hold a SERV-SAFE certification and pass a Level 2 background screening.
Head Chef at Greene King
London, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Regulations, Menu Presentation, 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 Four Seasons Hotels Limited - Turkey
Baltimore, Maryland, United States - Full Time
Skills Needed
Food Preparation, Kitchen Management, Staff Training, Budgeting, Inventory Control, Sanitation Standards, Recipe Development, Labor Control, Quality Control, Leadership, Coaching, Operational Coordination
Specialization
Candidates must have the ability to lead a food production team and manage kitchen budgets and inventory. Valid work authorization in the United States is required.
Experience Required
Minimum 5 year(s)
Sous Chef at Harbour Village
Greenville, South Carolina, United States - Full Time
Skills Needed
Kitchen Supervision, Menu Development, Staff Training, Inventory Control, Food Safety, Sanitation Management, Recipe Standardization, Ordering And Receiving, Dhec Compliance, Hospitality Management
Specialization
Candidates must be hospitality-minded and dedicated to providing outstanding service to residents. The role requires the ability to lead a team, manage food preparation, and maintain strict health and safety logs.
Experience Required
Minimum 2 year(s)
Head Chef at Tashas Group
Athens, Attica, Greece - Full Time
Skills Needed
Kitchen Leadership, Operational Management, Food Production, Stock Control, Cost Control, Haccp, Food Safety, Team Mentoring, Performance Management, Quality Control, Menu Execution, Problem Solving, Communication, Staff Scheduling, Hygiene Standards, Pos Systems
Specialization
Proven experience as a Head Chef or senior kitchen leader in a high-volume, quality-driven hospitality environment. Must possess strong leadership skills and thorough knowledge of food safety, HACCP, and kitchen cost management.
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 Compliance, Sustainability, Organizational Skills, Communication, Menu Innovation, Kpi Management, Leadership
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 Radisson Hotel Group
Liverpool, England, United Kingdom - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Cost Control, Inventory Management, Guest Service, Team Collaboration, Compliance Auditing, Creative Problem Solving, It Systems Proficiency
Specialization
Candidates must have proven experience as a Sous Chef or in a similar role with a hands-on approach to leadership. Strong communication skills, personal integrity, and a passion for the hospitality industry are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Sage Hospitality
Boulder, Colorado, United States - Full Time
Skills Needed
Kitchen Management, Food Production, Labor Cost Control, Food Cost Management, Staff Training, Menu Implementation, Sanitation Standards, Performance Reviews, Scheduling, Budget Analysis, Food Safety, Human Resources Management
Specialization
Requires a high school diploma or equivalent and one to two years of experience in a related culinary position. Candidates must possess advanced knowledge of food profession principles and the ability to handle the physical demands of a high-volume kitchen.
Head Chef at Greene King
Weymouth, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Compliance, Menu Presentation, Pressure Management, Allergen Control, Communication, Decision Making
Specialization
Candidates must have experience managing a busy kitchen and a proven track record of training high-performing teams. Proficiency in spoken and written English is required to ensure safety and proper allergen control.
Experience Required
Minimum 5 year(s)
Chef Lead at Fireside Catering LLC
Burlington, Massachusetts, United States - Full Time
Skills Needed
Culinary Leadership, Meal Plating, Food Safety, Sanitation Guidelines, Menu Execution, Team Management, High Volume Catering, Ingredient Preparation, Communication Skills, Mentoring, Time Management, Box Truck Driving
Specialization
Candidates must have experience in high-volume catering or restaurants and the ability to lift 30 lbs. Availability for evenings, weekends, and holidays is required along with a desire to mentor new staff.
Experience Required
Minimum 2 year(s)
Sous Chef at Noble House Hotels & Resorts
Chatham, Massachusetts, United States - Full Time
Skills Needed
Fine Dining, Banquet Service, Kitchen Management, Food Preparation, Team Leadership, Menu Planning, Inventory Control, Food Safety, Sanitation Standards, Catering Coordination, Staff Supervision, Hospitality Service, Cooking Techniques, Dietary Accommodations, Performance Evaluation, Workflow Management
Specialization
Candidates must have proven experience in fine dining or banquet environments with demonstrated leadership and kitchen management skills. Proficiency in various cooking techniques and certifications like ServSafe are highly desirable.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Central Jakarta, Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Team Leadership, Food Preparation, Hospitality Management
Specialization
The candidate should be able to work in a fast-paced hotel environment and align with the brand's community values. Specific technical certifications are not listed, but professional culinary experience is implied by the Sous Chef title.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Stockport, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Compliance, Menu Presentation, Pressure Management, Communication, Operational Efficiency, Quality Control
Specialization
Requires experience managing a busy kitchen and a proven track record of training high-performing teams. Must possess 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 Accor
Central Jakarta, Java, Indonesia - Full Time
Skills Needed
Kitchen Supervision, Menu Development, Food Cost Control, Food Safety, Team Leadership, Inventory Management, Staff Training, Time Management, Culinary Trends, Sanitation Regulations, Budget Management, Communication Skills
Specialization
Proven experience as a Sous Chef or Senior CDP in a 4-star hotel environment is required. Candidates must possess strong leadership skills, creativity in menu development, and the ability to work flexibly in a high-pressure environment.
Experience Required
Minimum 5 year(s)
Head Chef at Greene King
Poole, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Compliance, Menu Presentation, 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. 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 Noble House Hotels & Resorts
Chatham, Massachusetts, United States - Full Time
Skills Needed
Fine Dining, Banquet Service, Kitchen Management, Food Preparation, Team Leadership, Menu Planning, Inventory Control, Food Safety, Sanitation Standards, Catering Coordination, Staff Supervision, Cooking Techniques
Specialization
Candidates must have proven experience in fine dining or banquet environments with demonstrated leadership skills in a culinary setting. Proficiency in food production, inventory management, and food safety protocols is required.
Experience Required
Minimum 5 year(s)
Sous Chef at Minor International
Surat Thani City Municipality, , Thailand - Full Time
Skills Needed
International Cuisine, French Cooking, Italian Cooking, Fusion Cooking, Kitchen Operations, Team Leadership, Staff Training, Performance Management, Health And Safety Compliance, Sanitation Rules, Menu Planning, Inventory Control, Supply Management, Guest Service
Specialization
Requires a college degree in Hotel Management or a culinary degree with at least 3 years of industry and culinary management experience. Candidates must have a proven track record in large-quantity food preparation and a passion for leadership.
Experience Required
Minimum 2 year(s)
Sous Chef at Camelback Hospitality PE LLC
Paradise Valley, Arizona, United States - Full Time
Skills Needed
Kitchen Management, Culinary Operations, Staff Training, Food Safety Compliance, Cost Control, Inventory Management, Meat And Fish Fabrication, Menu Preparation, Performance Appraisals, Scheduling, Team Leadership, Guest Relations, Multi Tasking, Organizational Skills, Communication, Professionalism
Specialization
Requires 1-3 years of kitchen management experience and a high school diploma, with a culinary degree preferred. Must possess a current Food Handler's Card and the physical ability to lift up to 100 lbs.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey Ireland Ltd
Greater London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Kitchen Management, Menu Planning, Staff Supervision, Food Safety, Stock Control, Budgeting, Communication, Organization, Teamwork, Culinary Arts, Health And Safety Regulations
Specialization
Requires a culinary degree or relevant certification and previous experience in a similar role within contract catering or education. Candidates must possess strong knowledge of food safety and the ability to work efficiently in a high-volume environment.
Experience Required
Minimum 2 year(s)
Demi Chef at Hamilton Island Enterprises Limited
Whitsundays, Queensland, Australia - Full Time
Skills Needed
Seafood Preparation, Sustainable Cooking, Food Hygiene, Grill Station, Cold Larder, Fish Prep, Food Presentation, Zero Waste Cooking, Kitchen Operations, Team Collaboration
Specialization
Requires a Certificate III in Commercial Cookery and 1-2 years of commercial kitchen experience. Candidates must have valid Australian working rights and a passion for sustainable seafood.