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Chef De Partie Jobs overseas

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Sous Chef at Hilton Hotels & Resorts
, karnataka, India - Full Time
Skills Needed
Culinary Arts, Menu Design, Food Safety, Haccp, Leadership, Training, Inventory Management, Recipe Development, Time Management, Problem Solving, Teamwork, Creativity, Communication, Sanitation, Cooking Techniques, Cost Control
Specialization
Candidates should have at least 5 years of experience in a high-standard kitchen, with 3 years as a Chef de Partie or equivalent. A valid health certificate and knowledge of various cooking techniques are also required.
Experience Required
Minimum 5 year(s)
Head Chef at Colten Care
New Forest, England, United Kingdom - Full Time
Skills Needed
Head Chef, Meal Preparation, Nutritional Balance, Team Leadership, Creativity, Communication, Resident Engagement, Catering, Cookery, Feedback Seeking, Event Planning, Local Sourcing, Relationship Building, Kitchen Management, Culinary Skills, Time Management
Specialization
Candidates should have a passion for creating exceptional dining experiences and possess qualifications such as City & Guilds 706 1/2 or NVQ Level 3 in Catering/Cookery. Previous experience in a similar role is also required.
Experience Required
Minimum 5 year(s)
Sous Chef at Easy Service
Grand Rapids, Michigan, United States - Full Time
Skills Needed
Kitchen Operations, Menu Development, Food Cost Management, Inventory Management, Waste Management, Mentorship, Team Leadership, Safety Practices, Profitability Maximization, Labor Cost Control, Communication, Organizational Skills, Detail Oriented, Servsafe Compliance, Guest Relations, Culinary Innovation
Specialization
Candidates must have a minimum of 1 year of current, salaried chef experience in a high-volume restaurant. Strong organizational and communication skills are essential for leading and developing staff.
Sous Chef at BaxterStorey
Tunbridge Wells, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Food Quality, Menu Creation, Budget Control, Stock Management, Supplier Relationships, Food Safety, Health & Safety, Communication, Organizational Skills, Financial Management, Sustainability, Allergen Control
Specialization
Candidates should possess strong leadership and team management skills, along with a passion for quality ingredients and innovative menus. Excellent organizational and financial management skills are also essential, along with knowledge of food trends and allergen control.
Experience Required
Minimum 2 year(s)
Sous Chef at Minor International
Si Sunthon, , Thailand - Full Time
Skills Needed
Culinary Arts, Food Preparation, Presentation, Hygiene, Menu Planning, Supervision, Cost Control, Inventory Management, Haccp, Leadership, Communication, Organization, Time Management, International Cuisines, Plating Techniques
Specialization
Candidates should have a diploma or degree in Culinary Arts and at least 5-7 years of professional kitchen experience, including 2-3 years in a supervisory role. Strong knowledge of international cuisines and proven leadership skills are essential.
Experience Required
Minimum 5 year(s)
SOUS CHEF at Campo
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, P&L Knowledge, Budgeting, Labor Management, Food Quality, Sanitation Standards, Safety Compliance
Specialization
Candidates should have proven culinary skills and the ability to lead a team. A minimum of 2 years of kitchen management experience is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Laguna Phuket
Phuket City Municipality, , Thailand - Full Time
Skills Needed
Kitchen Management, Expense Control, Team Collaboration, Morale Building
Specialization
The job requires effective relationship management with colleagues and oversight of kitchen expenses. Specific qualifications or experience are not detailed.
Experience Required
Minimum 2 year(s)
Demi Chef at Accor
Cairo, Cairo, Egypt - Full Time
Skills Needed
Pastry, Bakery Management, Food Preparation, Food Presentation, Kitchen Hygiene, Teamwork, Pressure Handling, Customer Interaction, English Proficiency, Mediterranean Cuisine, Quality Focus, Safety Procedures, Training Participation, Haccp Knowledge, 5 Star Hotel Experience, Pre Opening Experience
Specialization
Candidates should have 1-2 years of experience as a DCDP, a basic understanding of Mediterranean cuisine, and knowledge of food safety and kitchen hygiene. They must be able to work well in a team, under pressure, and have a good command of English.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Campo
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, P&L Knowledge, Budget Management, Labor Management, Food Quality, Sanitation Standards, Nutrition Regulations, Safety Standards, Positive Attitude
Specialization
Candidates should have proven culinary skills and the ability to lead a team, with a preference for those with 2+ years of kitchen management experience. They must also be able to work 50 hours per week and stand for long periods.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Campo
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, P&L Knowledge, Budget Management, Labor Management, Kitchen Management, Food Quality, Sanitation Standards, Nutrition Regulations, Safety Standards, Positive Attitude, Professionalism
Specialization
Candidates should have proven culinary skills and the ability to lead a team, with a preference for those having 2+ years of kitchen management experience. They must also be able to work 50 hours per week and stand for long periods.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Campo
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, P&L Knowledge, Budgeting, Labor Management, Food Quality, Sanitation Standards, Safety Compliance
Specialization
Candidates should have proven culinary skills and the ability to lead a team, with a preference for those having 2+ years of kitchen management experience. They must also be able to work 50 hours per week and stand for long periods.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Campo
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, P&L Knowledge, Budgeting, Labor Management, Kitchen Management, Food Quality, Sanitation Standards, Nutrition Regulations, Safety Standards
Specialization
Candidates should have proven culinary skills and the ability to lead a team. A minimum of 2 years of kitchen management experience is preferred, along with knowledge of budgets and labor management.
Experience Required
Minimum 2 year(s)
Head Chef at BaxterStorey
Uttoxeter, England, United Kingdom - Full Time
Skills Needed
Culinary Flair, Organisational Skills, Team Development, Menu Creation, Kitchen Operations Oversight, Food Quality Assurance, Seasonal Menu Development, Team Leadership, Inventory Control, Food Cost Management, Food Safety Compliance, Budget Management, Quality Control, Culinary Trends Awareness, Staff Mentoring, Recipe Development
Specialization
Candidates must possess proven experience as a Head Chef in a high-volume professional kitchen, demonstrating strong leadership and excellent culinary skills across various cuisines. Proficiency in menu planning, cost management, and strict adherence to food safety regulations are essential requirements.
Experience Required
Minimum 5 year(s)
Head Chef at BaxterStorey
York, , United Kingdom - Full Time
Skills Needed
Inspiring, Collaborating, Supporting, Relationship Building, Communication, Mentoring, Training, Recognition, Empowerment, Achieving Kpi's, Financial Acumen, Budgeting, Coaching, Delegation, Influencing, Prioritization
Specialization
Candidates must possess proven experience as a Chef, demonstrating an obsession for food and experience in managing, training, and supporting a team. Essential qualifications include financial astuteness for budgeting, excellent coaching and influencing skills, the ability to thrive under pressure in a fast-paced environment, and strong strategic thinking capabilities.
Experience Required
Minimum 5 year(s)
Sous Chef at The Henry
Phoenix, Arizona, United States - Full Time
Skills Needed
High Volume Restaurant Management, Business Operations, Financial Understanding, Shift Management, Guest Experience, Food Quality, Restaurant Cleanliness, Pos Systems, Opentable, Coaching, Team Development, Continuous Improvement
Specialization
Candidates must have at least 2 years of high-volume restaurant management experience and a strong understanding of business operations and financials. They should also be able to perform effectively in a high-volume environment and manage on-the-fly requests.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Upper Merion Township, Pennsylvania, United States - Full Time
Skills Needed
Leadership, Coaching, Development, Culinary Operations, Guest Experience, Teamwork, Mentoring, Scheduling, Staffing, Inventory Control, Food Cost Management, Communication, Problem Solving, Emotional Intelligence, Hospitality, Quality Control
Specialization
Candidates need 1-3 years of culinary management experience, with excellent cooking skills and proven experience mentoring and training hourly team members. The role requires attention to detail, problem-solving abilities, flexibility for varied shifts, and the physical capacity to work actively in a kitchen environment.
Experience Required
Minimum 2 year(s)
Sous Chef at Groupe Aghadoe
Greenwood Village, Colorado, United States - Full Time
Skills Needed
Culinary Arts, Menu Creation, Food Costing, Inventory Management, Budget Maintenance, Staff Management, Time Management, Organizational Skills, Interpersonal Skills, Communication, Hygiene Compliance, Equipment Inspection, Creative Menu Design, Purchasing, Scheduling
Specialization
Candidates must possess relevant experience or training equivalent to a highly skilled professional cook, including a minimum of two years of culinary managerial experience. Essential abilities include extreme creativity, excellent communication, time management, organizational skills, and the capacity to perform well under pressure.
Experience Required
Minimum 2 year(s)
Sous Chef at Marquesa Hotel, a Noble House Hotel
Key West, Florida, United States - Full Time
Skills Needed
Lifting, Pushing, Pulling, Physical Endurance, Computer Proficiency, Microsoft Office 365, Communication, Positive Attitude, Culinary Arts, Menu Design
Specialization
Candidates must possess at least one year of experience as a Sous Chef and meet physical demands, including lifting up to 50 pounds and standing for at least 8 hours. Proficiency in computer use with Microsoft Office 365 and effective communication skills with guests and staff are also mandatory.
Demi Chef at Marriott Residence Inn Auburn Lewiston Maine
Ho Chi Minh City, Ho Chi Minh, Vietnam - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Teamwork, Communication, Safety Procedures, Time Management, Portion Control, Menu Planning, Garnishing, Training, Customer Service, Problem Solving, Attention To Detail, Professionalism, Adaptability
Specialization
Candidates should have at least 3 years of related work experience and a technical, trade, or vocational school degree is preferred. No supervisory experience is required for this position.
Experience Required
Minimum 2 year(s)
Head Chef at BaxterStorey
Waverley, England, United Kingdom - Full Time
Skills Needed
Food Safety Standards, Menu Planning, Stock Control, Team Leadership, Communication Skills, Organizational Skills, Multitasking, Culinary Initiatives
Specialization
Previous experience in a similar role within a contract catering company or educational institution is preferred. Strong knowledge of food safety standards and excellent communication skills are essential.
Sous Chef at Hilton Hotels & Resorts
, karnataka, India -
Full Time

Start Date

Immediate

Expiry Date

06 Mar, 26

Salary

0.0

Posted On

06 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Arts, Menu Design, Food Safety, HACCP, Leadership, Training, Inventory Management, Recipe Development, Time Management, Problem Solving, Teamwork, Creativity, Communication, Sanitation, Cooking Techniques, Cost Control

Industry

Hospitality

Description
With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike. The Sous Chef will manage and lead the team to ensure smooth running culinary operation and maximize the level of standard in the hotel’s kitchen. What will I be doing? As the Sous Chef, you will be responsible for performing the following tasks to the highest standards: Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel operation. Use appropriately all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. Work on offsite events when requested. Complete tasks and jobs outside of the kitchen area. Assist in inventory taking. Knowledgeable of hotel’s occupancy, events, forecasts and achievements. Prepare menus as requested, in a timely fashion. Work on new dishes for food tastings and photo taking. Control stations within the kitchen. Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to guests’ requests. Learn and adapt to changes. Be receptive to constructive feedback. Purchase for and control production. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. Report to the Executive Chef on any issues and take appropriate action. Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef. Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day. Exercise maximum control on wastage to achieve optimum profitability. Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef. Prepare the necessary work orders for the Engineering department. Ensure that recipes and costings are established and updated. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. Select team members who display qualities and attributes that reflect department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area. Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. Review all timesheets to ensure that team members’ work times and meal breaks are accurate. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that team members have a complete understanding of and adhere to the hotel’s team member rules and regulations. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for? A Sous Chef, serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: High School graduate or above. 5 years as cook in a Chinese / Banquet / Main / Pastry Kitchen in a 5-star category hotel or individual restaurant with high standards. At least 3 years as a Chef de Partie or 1 year equivalent position in an international brand hotel. Possess a valid health certificate. Knowledgeable with cooking techniques such as boiling, frying, stewing, reduction, simmering, steaming, baking, soup making, and dry goods preparation (for Chinese / Banquet Kitchen). Possess a variety of boiling, frying, stewing, reduction, simmering, steaming, baking, boiling, barbeque and dressing techniques (for Main Kitchen). Have a variety of pastry, chocolate and bread making techniques (for Pastry Kitchen). A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions. A hands-on trainer who coaches and leads by example, motivates and impresses upon the team the right attitude and spirit of culinary excellence. Able to work with and consume all products and ingredients. Able to convert recipes and follow them through. Proficient in Microsoft Word and Excel. Able to set priorities and complete tasks in a timely manner. Work well in stress situations, remain calm under pressure and able to solve problems. Excellent leadership skills. Knowledgeable in HACCP. Technical education in hospitality or culinary school preferred. Good command in English, both verbal and written to meet business needs, preferred. Work experience in similar capacity with international chain hotels preferred. What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
Responsibilities
The Sous Chef will manage and lead the culinary team to ensure smooth operations and high standards in the kitchen. Responsibilities include planning and preparing food, maintaining hygiene standards, and training team members.
Sous Chef at Hilton Hotels & Resorts
, karnataka, India - Full Time
Skills Needed
Culinary Arts, Menu Design, Food Safety, Haccp, Leadership, Training, Inventory Management, Recipe Development, Time Management, Problem Solving, Teamwork, Creativity, Communication, Sanitation, Cooking Techniques, Cost Control
Specialization
Candidates should have at least 5 years of experience in a high-standard kitchen, with 3 years as a Chef de Partie or equivalent. A valid health certificate and knowledge of various cooking techniques are also required.
Experience Required
Minimum 5 year(s)
Head Chef at Colten Care
New Forest, England, United Kingdom - Full Time
Skills Needed
Head Chef, Meal Preparation, Nutritional Balance, Team Leadership, Creativity, Communication, Resident Engagement, Catering, Cookery, Feedback Seeking, Event Planning, Local Sourcing, Relationship Building, Kitchen Management, Culinary Skills, Time Management
Specialization
Candidates should have a passion for creating exceptional dining experiences and possess qualifications such as City & Guilds 706 1/2 or NVQ Level 3 in Catering/Cookery. Previous experience in a similar role is also required.
Experience Required
Minimum 5 year(s)
Sous Chef at Easy Service
Grand Rapids, Michigan, United States - Full Time
Skills Needed
Kitchen Operations, Menu Development, Food Cost Management, Inventory Management, Waste Management, Mentorship, Team Leadership, Safety Practices, Profitability Maximization, Labor Cost Control, Communication, Organizational Skills, Detail Oriented, Servsafe Compliance, Guest Relations, Culinary Innovation
Specialization
Candidates must have a minimum of 1 year of current, salaried chef experience in a high-volume restaurant. Strong organizational and communication skills are essential for leading and developing staff.
Sous Chef at BaxterStorey
Tunbridge Wells, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Food Quality, Menu Creation, Budget Control, Stock Management, Supplier Relationships, Food Safety, Health & Safety, Communication, Organizational Skills, Financial Management, Sustainability, Allergen Control
Specialization
Candidates should possess strong leadership and team management skills, along with a passion for quality ingredients and innovative menus. Excellent organizational and financial management skills are also essential, along with knowledge of food trends and allergen control.
Experience Required
Minimum 2 year(s)
Sous Chef at Minor International
Si Sunthon, , Thailand - Full Time
Skills Needed
Culinary Arts, Food Preparation, Presentation, Hygiene, Menu Planning, Supervision, Cost Control, Inventory Management, Haccp, Leadership, Communication, Organization, Time Management, International Cuisines, Plating Techniques
Specialization
Candidates should have a diploma or degree in Culinary Arts and at least 5-7 years of professional kitchen experience, including 2-3 years in a supervisory role. Strong knowledge of international cuisines and proven leadership skills are essential.
Experience Required
Minimum 5 year(s)
SOUS CHEF at Campo
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, P&L Knowledge, Budgeting, Labor Management, Food Quality, Sanitation Standards, Safety Compliance
Specialization
Candidates should have proven culinary skills and the ability to lead a team. A minimum of 2 years of kitchen management experience is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Laguna Phuket
Phuket City Municipality, , Thailand - Full Time
Skills Needed
Kitchen Management, Expense Control, Team Collaboration, Morale Building
Specialization
The job requires effective relationship management with colleagues and oversight of kitchen expenses. Specific qualifications or experience are not detailed.
Experience Required
Minimum 2 year(s)
Demi Chef at Accor
Cairo, Cairo, Egypt - Full Time
Skills Needed
Pastry, Bakery Management, Food Preparation, Food Presentation, Kitchen Hygiene, Teamwork, Pressure Handling, Customer Interaction, English Proficiency, Mediterranean Cuisine, Quality Focus, Safety Procedures, Training Participation, Haccp Knowledge, 5 Star Hotel Experience, Pre Opening Experience
Specialization
Candidates should have 1-2 years of experience as a DCDP, a basic understanding of Mediterranean cuisine, and knowledge of food safety and kitchen hygiene. They must be able to work well in a team, under pressure, and have a good command of English.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Campo
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, P&L Knowledge, Budget Management, Labor Management, Food Quality, Sanitation Standards, Nutrition Regulations, Safety Standards, Positive Attitude
Specialization
Candidates should have proven culinary skills and the ability to lead a team, with a preference for those with 2+ years of kitchen management experience. They must also be able to work 50 hours per week and stand for long periods.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Campo
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, P&L Knowledge, Budget Management, Labor Management, Kitchen Management, Food Quality, Sanitation Standards, Nutrition Regulations, Safety Standards, Positive Attitude, Professionalism
Specialization
Candidates should have proven culinary skills and the ability to lead a team, with a preference for those having 2+ years of kitchen management experience. They must also be able to work 50 hours per week and stand for long periods.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Campo
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, P&L Knowledge, Budgeting, Labor Management, Food Quality, Sanitation Standards, Safety Compliance
Specialization
Candidates should have proven culinary skills and the ability to lead a team, with a preference for those having 2+ years of kitchen management experience. They must also be able to work 50 hours per week and stand for long periods.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Campo
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, P&L Knowledge, Budgeting, Labor Management, Kitchen Management, Food Quality, Sanitation Standards, Nutrition Regulations, Safety Standards
Specialization
Candidates should have proven culinary skills and the ability to lead a team. A minimum of 2 years of kitchen management experience is preferred, along with knowledge of budgets and labor management.
Experience Required
Minimum 2 year(s)
Head Chef at BaxterStorey
Uttoxeter, England, United Kingdom - Full Time
Skills Needed
Culinary Flair, Organisational Skills, Team Development, Menu Creation, Kitchen Operations Oversight, Food Quality Assurance, Seasonal Menu Development, Team Leadership, Inventory Control, Food Cost Management, Food Safety Compliance, Budget Management, Quality Control, Culinary Trends Awareness, Staff Mentoring, Recipe Development
Specialization
Candidates must possess proven experience as a Head Chef in a high-volume professional kitchen, demonstrating strong leadership and excellent culinary skills across various cuisines. Proficiency in menu planning, cost management, and strict adherence to food safety regulations are essential requirements.
Experience Required
Minimum 5 year(s)
Head Chef at BaxterStorey
York, , United Kingdom - Full Time
Skills Needed
Inspiring, Collaborating, Supporting, Relationship Building, Communication, Mentoring, Training, Recognition, Empowerment, Achieving Kpi's, Financial Acumen, Budgeting, Coaching, Delegation, Influencing, Prioritization
Specialization
Candidates must possess proven experience as a Chef, demonstrating an obsession for food and experience in managing, training, and supporting a team. Essential qualifications include financial astuteness for budgeting, excellent coaching and influencing skills, the ability to thrive under pressure in a fast-paced environment, and strong strategic thinking capabilities.
Experience Required
Minimum 5 year(s)
Sous Chef at The Henry
Phoenix, Arizona, United States - Full Time
Skills Needed
High Volume Restaurant Management, Business Operations, Financial Understanding, Shift Management, Guest Experience, Food Quality, Restaurant Cleanliness, Pos Systems, Opentable, Coaching, Team Development, Continuous Improvement
Specialization
Candidates must have at least 2 years of high-volume restaurant management experience and a strong understanding of business operations and financials. They should also be able to perform effectively in a high-volume environment and manage on-the-fly requests.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Upper Merion Township, Pennsylvania, United States - Full Time
Skills Needed
Leadership, Coaching, Development, Culinary Operations, Guest Experience, Teamwork, Mentoring, Scheduling, Staffing, Inventory Control, Food Cost Management, Communication, Problem Solving, Emotional Intelligence, Hospitality, Quality Control
Specialization
Candidates need 1-3 years of culinary management experience, with excellent cooking skills and proven experience mentoring and training hourly team members. The role requires attention to detail, problem-solving abilities, flexibility for varied shifts, and the physical capacity to work actively in a kitchen environment.
Experience Required
Minimum 2 year(s)
Sous Chef at Groupe Aghadoe
Greenwood Village, Colorado, United States - Full Time
Skills Needed
Culinary Arts, Menu Creation, Food Costing, Inventory Management, Budget Maintenance, Staff Management, Time Management, Organizational Skills, Interpersonal Skills, Communication, Hygiene Compliance, Equipment Inspection, Creative Menu Design, Purchasing, Scheduling
Specialization
Candidates must possess relevant experience or training equivalent to a highly skilled professional cook, including a minimum of two years of culinary managerial experience. Essential abilities include extreme creativity, excellent communication, time management, organizational skills, and the capacity to perform well under pressure.
Experience Required
Minimum 2 year(s)
Sous Chef at Marquesa Hotel, a Noble House Hotel
Key West, Florida, United States - Full Time
Skills Needed
Lifting, Pushing, Pulling, Physical Endurance, Computer Proficiency, Microsoft Office 365, Communication, Positive Attitude, Culinary Arts, Menu Design
Specialization
Candidates must possess at least one year of experience as a Sous Chef and meet physical demands, including lifting up to 50 pounds and standing for at least 8 hours. Proficiency in computer use with Microsoft Office 365 and effective communication skills with guests and staff are also mandatory.
Demi Chef at Marriott Residence Inn Auburn Lewiston Maine
Ho Chi Minh City, Ho Chi Minh, Vietnam - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Teamwork, Communication, Safety Procedures, Time Management, Portion Control, Menu Planning, Garnishing, Training, Customer Service, Problem Solving, Attention To Detail, Professionalism, Adaptability
Specialization
Candidates should have at least 3 years of related work experience and a technical, trade, or vocational school degree is preferred. No supervisory experience is required for this position.
Experience Required
Minimum 2 year(s)
Head Chef at BaxterStorey
Waverley, England, United Kingdom - Full Time
Skills Needed
Food Safety Standards, Menu Planning, Stock Control, Team Leadership, Communication Skills, Organizational Skills, Multitasking, Culinary Initiatives
Specialization
Previous experience in a similar role within a contract catering company or educational institution is preferred. Strong knowledge of food safety standards and excellent communication skills are essential.