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Chef De Partie Jobs overseas

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Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Gaithersburg, Maryland, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Design, Inventory Management, Customer Service, Employee Training, Production Planning, Quality Control
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Jeddah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Design, Inventory Management, Customer Service, Team Leadership, Production Planning, Quality Control
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 a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Sous Chef at Cypress of Charlotte
Lewis Center, Ohio, United States - Full Time
Skills Needed
Production Cooking, Kitchen Supervision, Food Quality Control, Sanitation Standards, Menu Cycle Programming, Dietary Compliance, Food Presentation, Hospitality Management
Specialization
Requires a high school diploma and 3-5 years of cooking experience in a restaurant or senior living environment. A culinary degree and previous management experience are preferred.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Llansamlet, Wales, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Quality Control, Hygiene Standards, Safety Regulations, Communication, Pressure Management, Meal Presentation, Decision Making
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)
Demi Chef at Minor International
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Food Preparation, Plating, Food Safety, Hygiene Standards, Kitchen Operations, Teamwork, Communication, Time Management, Breakfast Service, Culinary Skills
Specialization
Requires at least 3 years of experience as a Cook or Chef with a strong understanding of health and safety regulations. Candidates must be flexible to work various shifts, including weekends and public holidays, and possess valid working rights for Australia or New Zealand.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Hallow, 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
Proven experience managing a busy kitchen and developing high-performing teams to exceed targets. Ability to work under pressure with a keen eye for food presentation and a willingness to adapt to challenges.
Experience Required
Minimum 5 year(s)
Sous Chef at BaxterStorey Ireland Ltd
Cambridge, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Kitchen Maintenance, Food Safety, Sanitation Practices, Organization, Communication, Teamwork
Specialization
Candidates must have proven experience as a Commis Chef or similar role with a strong understanding of various cooking techniques and food safety practices. The ability to work effectively in a fast-paced, high-pressure environment with excellent attention to detail is required.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Braintree, 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
Proven experience managing a busy kitchen and developing high-performing teams to exceed targets. Ability to work under pressure with a keen eye for food presentation and a willingness to adapt to challenges.
Experience Required
Minimum 5 year(s)
Sous Chef at Greene King
City of London, England, United Kingdom - Full Time
Skills Needed
Kitchen Leadership, Fresh Food Preparation, Seasonal Menu Planning, High Volume Service Management, Food Quality Control, Team Development, Consistency And Presentation, Operational Management
Specialization
Candidates must have experience working with fresh food and seasonal menus in a busy pub or restaurant setting. Proven ability to lead a kitchen team and manage high-volume service is essential.
Experience Required
Minimum 2 year(s)
Head Chef at Wesley Mission Queensland
City of Brisbane, Queensland, Australia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Planning, Food Safety, Budget Management, Team Leadership, Nutrition, Haccp Compliance, Coshh Compliance, Cost Control, Stakeholder Management, Whs Legislation, Modified Diet Textures, Recipe Development, Operational Efficiency, Customer Service
Specialization
Candidates must hold formal trade qualifications as a Chef and have experience managing high-volume commercial catering operations. Proficiency in food safety standards, budget management, and the ability to lead a diverse workforce are essential.
Experience Required
Minimum 5 year(s)
Sous Chef at Starwood Hotels
Copenhagen, Capital Region of Denmark, Denmark - Full Time
Skills Needed
Kitchen Management, Menu Planning, Stock Control, Staff Supervision, Food Preparation, Hygiene And Safety Standards, Staff Development, Recipe Development, Food Waste Control, Operational Efficiency, Communication, Team Leadership
Specialization
Requires at least 2 years of experience as a Sous Chef, preferably within a luxury hotel brand. Must possess strong leadership skills, experience in stock management, and the flexibility to work in a 24-hour operation.
Experience Required
Minimum 2 year(s)
Demi Chef at Accor
Marysville, Victoria, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety, Hygiene Standards, Kitchen Organization, Culinary Techniques, Teamwork, Communication, Time Management, Plating And Presentation
Specialization
Candidates should be trade qualified or progressing through Commercial Cookery qualifications with a passion for food quality. Experience in a hotel or restaurant kitchen is preferred, along with the ability to work weekends and public holidays.
Sous Chef at Accor
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Kitchen Operations, International Cuisine, French Cooking, Italian Cooking, Fusion Cooking, Team Management, Staff Training, Health And Safety Compliance, Sanitation Rules, Menu Planning, Inventory Control, Supply Management, Problem Solving, Interpersonal Skills, English Fluency
Specialization
Candidates must be proficient in various international cuisines and capable of working under pressure in a busy environment. Strong communication skills and fluency in English are required to coordinate team efforts and maintain quality standards.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, Labor Management System, Performance Appraisal, Food Presentation
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 a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Head Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Melbourne, Victoria, Australia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Staff Supervision, Budget Management, Inventory Control, Sanitation Standards, Customer Service, Team Leadership, Recipe Creation, Food Presentation
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 demonstrate strong leadership skills and knowledge of food handling and safety regulations.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
San Diego, California, United States - Full Time
Skills Needed
Kitchen Supervision, Culinary Training, Recipe Standardization, Food Waste Management, Fifo Rules, Food Safety And Sanitation, Inventory Management, Team Leadership, Problem Solving, Guest Service, Banquet Menu Knowledge, Interpersonal Skills
Specialization
Requires at least 5 years of supervisory kitchen experience in a property of similar size. Must possess a valid Food Handlers Certificate and the ability to work under pressure in a fast-paced luxury environment.
Experience Required
Minimum 5 year(s)
Head Chef at Greene King
Glasgow, Scotland, 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 Jeremy Ranch Golf Club
Park City, Utah, United States - Full Time
Skills Needed
Menu Development, Food Purchasing, Staff Management, Cost Control, Sanitation Standards, Inventory Management, Culinary Techniques, Budgeting, Plate Presentation, Ms Word, Ms Excel, Ms Outlook, Pos Systems, Communication Skills, Training, Health And Fire Regulations
Specialization
Requires a minimum of one year of experience as a chef and a ServSafe Manager Certification. An associate's degree in culinary arts is preferred, along with proficiency in food and beverage financial controls.
Experience Required
Minimum 2 year(s)
Lead Chef at BaxterStorey Ireland Ltd
Portishead, England, United Kingdom - Full Time
Skills Needed
Team Leadership, Budget Management, Culinary Arts, Stakeholder Management, Coaching And Mentoring, Financial Analysis, Health And Safety Compliance, Strategic Thinking, Project Prioritization, Communication Skills, Menu Innovation, Operational Governance
Specialization
Proven experience as a Head Chef or similar role with a strong track record of managing, training, and supporting teams. Must be financially astute with the ability to maintain budgets and drive commercial performance in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
San Diego, California, United States - Full Time
Skills Needed
Kitchen Supervision, Culinary Skills Training, Recipe Standardization, Food Waste Management, Fifo Rules, Food Safety And Sanitation, Inventory Management, Team Leadership, Problem Solving, Guest Service, Banquet Menu Knowledge, Interpersonal Communication
Specialization
Requires at least 5 years of supervisory kitchen experience in a similar sized property. Must possess a valid Food Handlers Certificate and the ability to work under pressure in a fast-paced luxury environment.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Gaithersburg, Maryland, United States -
Full Time

Start Date

Immediate

Expiry Date

21 Aug, 26

Salary

72000.0

Posted On

23 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Design, Inventory Management, Customer Service, Employee Training, Production Planning, Quality Control

Industry

Hospitality

Description
JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Trains employees in safety procedures. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance appraisal process, providing feedback as needed. • Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings.   At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. We’re proud to offer a wide range of benefits designed to support you and your family, enrich your wellbeing, empower your career, and spark new adventures. Benefits eligibility and options may vary depending on employment status, position and location. Click here [https://life.marriott.com/wp-content/uploads/2025/09/benefitsoverviewf_2025edits_8.19.25.pdf] to learn more. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.   JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global  team, and become the best version of you.

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Responsibilities
Accountable for the overall success of daily kitchen operations, including leading staff and managing all food-related functions. Ensures high-quality product consistency, sanitation standards, and the development of kitchen personnel.
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Gaithersburg, Maryland, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Design, Inventory Management, Customer Service, Employee Training, Production Planning, Quality Control
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Jeddah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Design, Inventory Management, Customer Service, Team Leadership, Production Planning, Quality Control
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 a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Sous Chef at Cypress of Charlotte
Lewis Center, Ohio, United States - Full Time
Skills Needed
Production Cooking, Kitchen Supervision, Food Quality Control, Sanitation Standards, Menu Cycle Programming, Dietary Compliance, Food Presentation, Hospitality Management
Specialization
Requires a high school diploma and 3-5 years of cooking experience in a restaurant or senior living environment. A culinary degree and previous management experience are preferred.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Llansamlet, Wales, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Quality Control, Hygiene Standards, Safety Regulations, Communication, Pressure Management, Meal Presentation, Decision Making
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)
Demi Chef at Minor International
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Food Preparation, Plating, Food Safety, Hygiene Standards, Kitchen Operations, Teamwork, Communication, Time Management, Breakfast Service, Culinary Skills
Specialization
Requires at least 3 years of experience as a Cook or Chef with a strong understanding of health and safety regulations. Candidates must be flexible to work various shifts, including weekends and public holidays, and possess valid working rights for Australia or New Zealand.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Hallow, 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
Proven experience managing a busy kitchen and developing high-performing teams to exceed targets. Ability to work under pressure with a keen eye for food presentation and a willingness to adapt to challenges.
Experience Required
Minimum 5 year(s)
Sous Chef at BaxterStorey Ireland Ltd
Cambridge, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Kitchen Maintenance, Food Safety, Sanitation Practices, Organization, Communication, Teamwork
Specialization
Candidates must have proven experience as a Commis Chef or similar role with a strong understanding of various cooking techniques and food safety practices. The ability to work effectively in a fast-paced, high-pressure environment with excellent attention to detail is required.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Braintree, 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
Proven experience managing a busy kitchen and developing high-performing teams to exceed targets. Ability to work under pressure with a keen eye for food presentation and a willingness to adapt to challenges.
Experience Required
Minimum 5 year(s)
Sous Chef at Greene King
City of London, England, United Kingdom - Full Time
Skills Needed
Kitchen Leadership, Fresh Food Preparation, Seasonal Menu Planning, High Volume Service Management, Food Quality Control, Team Development, Consistency And Presentation, Operational Management
Specialization
Candidates must have experience working with fresh food and seasonal menus in a busy pub or restaurant setting. Proven ability to lead a kitchen team and manage high-volume service is essential.
Experience Required
Minimum 2 year(s)
Head Chef at Wesley Mission Queensland
City of Brisbane, Queensland, Australia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Planning, Food Safety, Budget Management, Team Leadership, Nutrition, Haccp Compliance, Coshh Compliance, Cost Control, Stakeholder Management, Whs Legislation, Modified Diet Textures, Recipe Development, Operational Efficiency, Customer Service
Specialization
Candidates must hold formal trade qualifications as a Chef and have experience managing high-volume commercial catering operations. Proficiency in food safety standards, budget management, and the ability to lead a diverse workforce are essential.
Experience Required
Minimum 5 year(s)
Sous Chef at Starwood Hotels
Copenhagen, Capital Region of Denmark, Denmark - Full Time
Skills Needed
Kitchen Management, Menu Planning, Stock Control, Staff Supervision, Food Preparation, Hygiene And Safety Standards, Staff Development, Recipe Development, Food Waste Control, Operational Efficiency, Communication, Team Leadership
Specialization
Requires at least 2 years of experience as a Sous Chef, preferably within a luxury hotel brand. Must possess strong leadership skills, experience in stock management, and the flexibility to work in a 24-hour operation.
Experience Required
Minimum 2 year(s)
Demi Chef at Accor
Marysville, Victoria, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety, Hygiene Standards, Kitchen Organization, Culinary Techniques, Teamwork, Communication, Time Management, Plating And Presentation
Specialization
Candidates should be trade qualified or progressing through Commercial Cookery qualifications with a passion for food quality. Experience in a hotel or restaurant kitchen is preferred, along with the ability to work weekends and public holidays.
Sous Chef at Accor
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Kitchen Operations, International Cuisine, French Cooking, Italian Cooking, Fusion Cooking, Team Management, Staff Training, Health And Safety Compliance, Sanitation Rules, Menu Planning, Inventory Control, Supply Management, Problem Solving, Interpersonal Skills, English Fluency
Specialization
Candidates must be proficient in various international cuisines and capable of working under pressure in a busy environment. Strong communication skills and fluency in English are required to coordinate team efforts and maintain quality standards.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, Labor Management System, Performance Appraisal, Food Presentation
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 a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Head Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Melbourne, Victoria, Australia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Staff Supervision, Budget Management, Inventory Control, Sanitation Standards, Customer Service, Team Leadership, Recipe Creation, Food Presentation
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 demonstrate strong leadership skills and knowledge of food handling and safety regulations.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
San Diego, California, United States - Full Time
Skills Needed
Kitchen Supervision, Culinary Training, Recipe Standardization, Food Waste Management, Fifo Rules, Food Safety And Sanitation, Inventory Management, Team Leadership, Problem Solving, Guest Service, Banquet Menu Knowledge, Interpersonal Skills
Specialization
Requires at least 5 years of supervisory kitchen experience in a property of similar size. Must possess a valid Food Handlers Certificate and the ability to work under pressure in a fast-paced luxury environment.
Experience Required
Minimum 5 year(s)
Head Chef at Greene King
Glasgow, Scotland, 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 Jeremy Ranch Golf Club
Park City, Utah, United States - Full Time
Skills Needed
Menu Development, Food Purchasing, Staff Management, Cost Control, Sanitation Standards, Inventory Management, Culinary Techniques, Budgeting, Plate Presentation, Ms Word, Ms Excel, Ms Outlook, Pos Systems, Communication Skills, Training, Health And Fire Regulations
Specialization
Requires a minimum of one year of experience as a chef and a ServSafe Manager Certification. An associate's degree in culinary arts is preferred, along with proficiency in food and beverage financial controls.
Experience Required
Minimum 2 year(s)
Lead Chef at BaxterStorey Ireland Ltd
Portishead, England, United Kingdom - Full Time
Skills Needed
Team Leadership, Budget Management, Culinary Arts, Stakeholder Management, Coaching And Mentoring, Financial Analysis, Health And Safety Compliance, Strategic Thinking, Project Prioritization, Communication Skills, Menu Innovation, Operational Governance
Specialization
Proven experience as a Head Chef or similar role with a strong track record of managing, training, and supporting teams. Must be financially astute with the ability to maintain budgets and drive commercial performance in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
San Diego, California, United States - Full Time
Skills Needed
Kitchen Supervision, Culinary Skills Training, Recipe Standardization, Food Waste Management, Fifo Rules, Food Safety And Sanitation, Inventory Management, Team Leadership, Problem Solving, Guest Service, Banquet Menu Knowledge, Interpersonal Communication
Specialization
Requires at least 5 years of supervisory kitchen experience in a similar sized property. Must possess a valid Food Handlers Certificate and the ability to work under pressure in a fast-paced luxury environment.
Experience Required
Minimum 5 year(s)