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Chef De Partie Jobs overseas

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Sous Chef at Sige Relais Chateaux
Walland, Tennessee, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Cost Management, Team Leadership, Communication, Problem Solving, Food Safety, Customer Service, Scheduling, Training, Quality Control, Labor Management, Event Coordination, Staff Coaching, Service Knowledge, Product Utilization
Specialization
Candidates should have a culinary degree and 2-3 years of experience in the food and beverage field, or 4-5 years of relevant experience. Strong communication and analytical skills are essential for this role.
Experience Required
Minimum 2 year(s)
Demi Chef at Marriott Residence Inn Vaughan Residence Inn Courtyard Creekbank
, , Singapore - Full Time
Skills Needed
Food Preparation, Cooking, Ingredient Portioning, Food Quality Monitoring, Kitchen Sanitation, Recipe Following, Team Collaboration, Communication, Safety Compliance, Equipment Operation, Food Presentation, Cold Food Preparation, Time Management, Problem Solving, Attention To Detail, Customer Service
Specialization
Candidates should have at least a high school diploma or G.E.D. equivalent and at least 1 year of related work experience. No supervisory experience is required, and no specific licenses or certifications are mentioned.
Head Chef at BaxterStorey
Stoke Gifford, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Development, Mentoring, Training, Communication, Financial Management, Budgeting, Coaching, Delegation, Organizational Skills, Attention To Detail, Strategic Thinking, Problem Solving, Creativity, Collaboration, Culinary Arts
Specialization
Proven experience as a Head Chef or in a similar role is required, along with strong skills in team management and financial acumen. Candidates should demonstrate excellent communication and organizational abilities, as well as a passion for food and culinary excellence.
Experience Required
Minimum 5 year(s)
Chef-Head at Marriott Courtyard WilkesBarreArena
Srinagar, Jammu and Kashmir, India - Full Time
Skills Needed
Culinary Skills, Food Preparation, Menu Development, Sanitation Standards, Team Leadership, Budget Management, Customer Service, Employee Training, Communication Skills, Problem Solving, Quality Control, Time Management, Interpersonal Skills, Food Safety, Operational Management, Creativity
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in a related field with 2 years of experience. Strong leadership, culinary skills, and knowledge of food safety standards are essential.
Experience Required
Minimum 2 year(s)
Line Chef at Accor
The Hague, South Holland, Netherlands - Full Time
Skills Needed
Teamwork, Creativity, Cooking, Haccp Knowledge, Cleanliness, Organization, Collaboration, Presentation Skills
Specialization
The ideal candidate is a team player who thrives in a fast-paced environment and is flexible in thought and action. Familiarity with HACCP standards and a passion for cooking are essential.
SOUS CHEF at Compass Group
New York, New York, United States - Full Time
Skills Needed
Culinary Management, Menu Planning, Catering, Food Preparation, Cost Control, Sanitation, Food Trends, Batch Cooking, Team Supervision, Client Satisfaction, Microsoft Office, Servsafe Certification
Specialization
Candidates should have an A.S. degree or equivalent experience, along with some progressive culinary or kitchen management experience. Catering experience and knowledge of food trends are preferred.
Experience Required
Minimum 2 year(s)
Demi Chef at Fairfield Inn Suites by Marriott Harrisburg International Airport
Adelaide, South Australia, Australia - Full Time
Skills Needed
Organisational Skills, Food Preparation, Guest Service, Team Collaboration, Food Safety, Attention To Detail, Self Motivation, Problem Solving
Specialization
Candidates should have a Trade Industry Qualification or completion of a Commercial Cookery Qualification, along with relevant experience in a similar role. A passion for the industry and working rights in Australia are also required.
Sous Chef at Minor International
Plaine Magnien, Grand Port, Mauritius - Full Time
Skills Needed
Culinary Management, Team Leadership, Food Preparation, Menu Planning, Inventory Control, Health Safety Compliance, Guest Service, Training, International Cuisine, Operational Excellence, Attention To Detail, Scheduling, Performance Management, Fusion Cooking, French Cuisine, Italian Cuisine
Specialization
Candidates should have a college degree in Hotel Management or a related culinary field and at least 3 years of culinary management experience. Previous experience in training team members for large quantity food preparation is also required.
Experience Required
Minimum 2 year(s)
Sous Chef at River Cree Resort & Casino
Enoch, Utah, United States - Full Time
Skills Needed
Culinary Skills, Food Handling, Sanitation Standards, Decision Making, Problem Solving, Customer Relations, Communication Skills, Organization Skills, Conflict Management, Change Management, Training Skills, Purchasing Knowledge, Inventory Control, Safety Regulations
Specialization
Candidates must have a high school diploma and culinary education, along with 5 years of culinary management experience. Strong leadership, communication, and problem-solving skills are essential.
Experience Required
Minimum 5 year(s)
Sous chef at Sige Relais Chateaux
Malfa, Sicily, Italy - Full Time
Skills Needed
Culinary Skills, Leadership, Menu Planning, Recipe Development, Food Safety, Inventory Management, Team Management, Communication, Creativity, Time Management, Pressure Handling, Collaboration, Budget Management, Culinary Innovation, Organizational Skills, Cooking Techniques
Specialization
Candidates should have a degree in Culinary Arts or Hospitality Management and 3-5 years of experience in a high-quality restaurant kitchen. Strong leadership skills and exceptional culinary abilities are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
London, England, United Kingdom - Full Time
Skills Needed
Kitchen Production Supervision, Food Production, Cost Control, Profitability Margins, Staff Supervision, Stock Management, Budgetary Control, Payroll Expense Control, Staff Training, Food Safety, Sanitation, Menu Planning, Leadership, Team Management, Cooking Techniques, Kitchen Equipment
Specialization
Candidates must have proven experience as a Senior Chef de Partie or Junior Sous Chef, ideally in a similar style of kitchen, along with experience supervising and training junior staff. Essential qualifications include strong leadership, knowledge of cooking techniques, understanding of food cost control, and the legal right to work in the UK.
Experience Required
Minimum 5 year(s)
Sous chef at Accor
Southampton, England, United Kingdom - Full Time
Skills Needed
Kitchen Operations, Supervision, Food Quality, Hygiene Standards, Inventory Management, Menu Planning, Team Coordination, Food Safety Compliance, Cost Control, Staff Training, Scheduling, Supplier Communication, Culinary Trends, Leadership, Time Management, Problem Resolution
Specialization
Candidates must have proven experience as a Sous Chef or Senior Chef de Partie in a high-volume kitchen, demonstrating strong leadership and organizational skills. Essential qualifications include in-depth knowledge of food safety standards (HACCP or equivalent) and the ability to work effectively under pressure.
Experience Required
Minimum 5 year(s)
Demi Chef at Marriott Residence Inn Auburn Lewiston Maine
Perth, Western Australia, Australia - Full Time
Skills Needed
Culinary Skills, Food Preparation, Team Leadership, Sanitation Standards, Budget Management, Customer Service, Communication Skills, Problem Solving, Staff Development, Food Presentation, Quality Control, Interpersonal Skills, Time Management, Operational Management, Menu Development, Training, Inventory Management
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in a related field with 2 years of experience. Strong leadership, culinary skills, and knowledge of food safety standards are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at MINA Group
Delray Beach, Florida, United States - Full Time
Skills Needed
Communication, Organizational Skills, Hospitality, Food Education, Kitchen Fundamentals, Financial Reporting, Mentorship, Leadership, Safety Protocols, Hygiene Protocols, Labor Laws, Stamina, Butchery, Sauces, Fabrication, Team Development
Specialization
Candidates should have a minimum of 2 years of experience in a fine dining high-volume kitchen, with at least 1 year in a leadership role. Knowledge of safety and hygiene protocols, as well as the ability to lift up to 40 pounds and work over 50 hours per week, is required.
Experience Required
Minimum 2 year(s)
Cook/Chef at Regency Oaks Clearwater
Addison, Illinois, United States - Full Time
Skills Needed
Production Cooking, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement, Operational Organization
Specialization
Candidates must possess a high school diploma and a minimum of one year of equivalent cooking experience in a restaurant or senior living setting; a culinary degree is preferred. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.
Head Chef at BaxterStorey
London, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Menu Creation, Food Quality, Safety Compliance, Budget Control, Stock Management, Supplier Relationships, Communication, Organizational Skills, Food Trends, Sustainability, Allergen Control
Specialization
Candidates should have experience as an Executive Chef or Head Chef in a contract catering environment, preferably in independent education. Strong leadership, organizational, and financial management skills are essential, along with a passion for quality ingredients.
Experience Required
Minimum 5 year(s)
Cook/Chef at Green Hills
Addison, Illinois, United States - Full Time
Skills Needed
Cooking Production, Sanitation, Food Quality, Presentation, Dietary Compliance, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement
Specialization
Candidates must possess a high school diploma and a minimum of one year of equivalent cooking experience in a restaurant or senior living setting, although a culinary degree is preferred. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.
Sous Chef at Frasers Group
Bassetlaw, England, United Kingdom - Full Time
Skills Needed
Sous Chef, Food Safety, Stock Management, Menu Development, Team Training, Cost Control, Cooking, Presentation, Collaboration, Guest Feedback, Commercial Performance, Supervision, Organizational Skills, Self Motivation, Food Hygiene
Specialization
Experience as a chef at CDP level or higher is required, along with previous responsibility for ordering and stock management. Candidates should be organized, confident, self-motivated, and possess Food Hygiene Level 2 or higher.
Experience Required
Minimum 2 year(s)
Demi Chef at Accor
Kakadu, Northern Territory, Australia - Full Time
Skills Needed
Cooking, Food Preparation, Station Management, Quality Control, Sanitization, Stocking, Team Communication, Guest Feedback, Time Management, Leadership, Problem Solving, Emotional Intelligence
Specialization
Candidates must possess a commercial cookery qualification and at least two years of post-apprenticeship experience in a hotel or restaurant setting, demonstrating proficiency in food quality and presentation. Essential requirements include knowledge of WHS/food safety, ability to work unsupervised, excellent time management, and unlimited work rights in Australia.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Hyderabad, Telangana, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Team Leadership, Budget Management, Cost Control, Training And Development, Performance Review, Communication, Problem Solving, Sop Development, Food Promotion, P&L Analysis, Haccp Compliance, Staff Scheduling, Community Engagement
Specialization
Candidates should have a diploma from a reputable culinary school and a minimum of 5 years of experience in culinary operations within a hotel environment. Proficiency in English and knowledge of MS Office tools are also required.
Experience Required
Minimum 5 year(s)
Sous Chef at Sige Relais Chateaux
Walland, Tennessee, United States -
Full Time

Start Date

Immediate

Expiry Date

04 May, 26

Salary

0.0

Posted On

03 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Management, Menu Development, Cost Management, Team Leadership, Communication, Problem Solving, Food Safety, Customer Service, Scheduling, Training, Quality Control, Labor Management, Event Coordination, Staff Coaching, Service Knowledge, Product Utilization

Industry

Hospitality

Description
Company Description Blackberry Farm and Blackberry Mountain are joined together with our core belief that our teams are at the heart of all we do. At Blackberry, we see ourselves as family, focused on our 18 foundations uniting us in our mission to support Legendary Hospitality, Memorable Experiences, and Generational Sustainability. Blackberry Farm provides a world-class hospitality experience for our guests. Our attention to every detail, impeccable service, unique activity offerings, and outstanding cuisine have helped Blackberry Farm earn its pedigree as one of the most celebrated small luxury resorts in the world. James Beard Award Winner- Outstanding Service James Beard Award Winner- Best Wine Program Travel & Leisure Magazine- #1 Resort in North America Andrew Harper- #1 Food and Wine Resort Travel & Leisure Magazine- #1 Service in North America 4,200 Acre Working Farm setting the standard for Farm to Table Cuisine Blackberry Farm is an Equal Opportunity Employer. Job Description The PM Sous Chef as the primary Leadership role for the kitchen operations including dinner service. It is the PM Sous Chef’s responsibility to create a 5-Star culinary experience and atmosphere for every guest, every meal, and every day focusing on quality, execution, and consistency. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Day-to-day management of dinner service and production, including managing product utilization for targeted food cost and managing work schedule of culinary and ware washing staff for appropriate labor cost Manage the menu matrix of all breakfast, lunch for the week to yield best product, variety of guest experience and most efficient production Assist in menu development, testing, training and implementation Works with Dining Room Management team to achieve smooth, effective service periods. Educate Wait Staff in menu knowledge and service knowledge Scheduling Culinary and Stewarding Teams for full coverage of operations and control of labor costs. All tracking and reporting of daily, weekly and monthly costs Track and report all daily, weekly and monthly labor and food costs All ordering/purveyor relationships and control of food and operating costs May act as the Blackberry Mountain Culinary representative at outside events Coaches counsels and reviews PM cooks and stewards with assistance of Executive Chef Contact for all maintenance issues for kitchen Maintain a professional atmosphere in the kitchen at all times Communication with other departments to assure seamless hotel operations Participates in weekly Managers Meeting when Executive Sous Chef is unable to attend Relays information to staff in weekly kitchen staff meeting Must comply with all company policies and procedures. To perform the essential functions of this position regular and consistent attendance is required. Must be able to work well with other Team Members, Managers and interact with our guests. SUPERVISORY RESPONSIBILITIES PM line cooks and stewarding staff EDUCATION and/or EXPERIENCE Culinary degree from an accredited institution and 2-3 years’ experience directly in the restaurant or hotel food and beverage field or 4-5 years’ experience in the above areas High school diploma or equivalent LANGUAGE SKILLS Excellent verbal and written communication skills are essential Must be able to communicate effectively with guests, managers and team members Must be able to coach team members to improve performance and focus MATHEMATICAL SKILLS Strong analytical and problem solving skills imperative Must be able to understand and interpret basic financial statements and reports with an eye toward improving performance Understanding of overall P & L required with specific focus on food and beverage cost management REASONING ABILITY Must be able to exercise judgment and make decisions based on job knowledge and awareness of company goals PHYSICAL DEMANDS Requires long hours of work, heavy lifting and many hours of standing, exposure to hot pans and sharp knives. Must be able to safely operate a company vehicle or golf cart Must be able to lift up to 50 lbs. WORK ENVIRONMENT Professional kitchen May be asked to work outside in all weather conditions 5,200 acres of Blackberry Mountain property Blackberry Mountain, a Relais & Châteaux property, continues a legacy of world-renowned hospitality and unwavering dedication and appreciation for the land. Our team on the Mountain embodies a rich and diverse range of experience, knowledge and expertise. Every day on the Mountain, Southern hospitality meets outdoor lifestyle in an unparalleled hospitality and guest experience. A career at Blackberry means being surrounded by a welcoming and supportive team who strive each day toward common goals: legendary hospitality, memorable experiences and generational sustainability. From ensuring our guests have a memorable stay to providing renowned cuisine, Blackberry provides career-defining opportunities, a comprehensive benefits program, and the tools to explore and grow your career. Some of our benefits include travel perks and property benefits, tuition reimbursement, paid time off with additional paid holidays, health insurance and flexible spending accounts, 401k match with profit share and training and education. Blackberry Mountain is an Equal Opportunity Employer. Additional Information All your information will be kept confidential according to EEO guidelines. Must be eligible for hire in the US without sponsorship. Department: Kitchen

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Responsibilities
The PM Sous Chef is responsible for managing dinner service and kitchen operations, ensuring a 5-Star culinary experience for guests. This includes overseeing staff, managing costs, and collaborating with the dining room management team.
Sous Chef at Sige Relais Chateaux
Walland, Tennessee, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Cost Management, Team Leadership, Communication, Problem Solving, Food Safety, Customer Service, Scheduling, Training, Quality Control, Labor Management, Event Coordination, Staff Coaching, Service Knowledge, Product Utilization
Specialization
Candidates should have a culinary degree and 2-3 years of experience in the food and beverage field, or 4-5 years of relevant experience. Strong communication and analytical skills are essential for this role.
Experience Required
Minimum 2 year(s)
Demi Chef at Marriott Residence Inn Vaughan Residence Inn Courtyard Creekbank
, , Singapore - Full Time
Skills Needed
Food Preparation, Cooking, Ingredient Portioning, Food Quality Monitoring, Kitchen Sanitation, Recipe Following, Team Collaboration, Communication, Safety Compliance, Equipment Operation, Food Presentation, Cold Food Preparation, Time Management, Problem Solving, Attention To Detail, Customer Service
Specialization
Candidates should have at least a high school diploma or G.E.D. equivalent and at least 1 year of related work experience. No supervisory experience is required, and no specific licenses or certifications are mentioned.
Head Chef at BaxterStorey
Stoke Gifford, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Development, Mentoring, Training, Communication, Financial Management, Budgeting, Coaching, Delegation, Organizational Skills, Attention To Detail, Strategic Thinking, Problem Solving, Creativity, Collaboration, Culinary Arts
Specialization
Proven experience as a Head Chef or in a similar role is required, along with strong skills in team management and financial acumen. Candidates should demonstrate excellent communication and organizational abilities, as well as a passion for food and culinary excellence.
Experience Required
Minimum 5 year(s)
Chef-Head at Marriott Courtyard WilkesBarreArena
Srinagar, Jammu and Kashmir, India - Full Time
Skills Needed
Culinary Skills, Food Preparation, Menu Development, Sanitation Standards, Team Leadership, Budget Management, Customer Service, Employee Training, Communication Skills, Problem Solving, Quality Control, Time Management, Interpersonal Skills, Food Safety, Operational Management, Creativity
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in a related field with 2 years of experience. Strong leadership, culinary skills, and knowledge of food safety standards are essential.
Experience Required
Minimum 2 year(s)
Line Chef at Accor
The Hague, South Holland, Netherlands - Full Time
Skills Needed
Teamwork, Creativity, Cooking, Haccp Knowledge, Cleanliness, Organization, Collaboration, Presentation Skills
Specialization
The ideal candidate is a team player who thrives in a fast-paced environment and is flexible in thought and action. Familiarity with HACCP standards and a passion for cooking are essential.
SOUS CHEF at Compass Group
New York, New York, United States - Full Time
Skills Needed
Culinary Management, Menu Planning, Catering, Food Preparation, Cost Control, Sanitation, Food Trends, Batch Cooking, Team Supervision, Client Satisfaction, Microsoft Office, Servsafe Certification
Specialization
Candidates should have an A.S. degree or equivalent experience, along with some progressive culinary or kitchen management experience. Catering experience and knowledge of food trends are preferred.
Experience Required
Minimum 2 year(s)
Demi Chef at Fairfield Inn Suites by Marriott Harrisburg International Airport
Adelaide, South Australia, Australia - Full Time
Skills Needed
Organisational Skills, Food Preparation, Guest Service, Team Collaboration, Food Safety, Attention To Detail, Self Motivation, Problem Solving
Specialization
Candidates should have a Trade Industry Qualification or completion of a Commercial Cookery Qualification, along with relevant experience in a similar role. A passion for the industry and working rights in Australia are also required.
Sous Chef at Minor International
Plaine Magnien, Grand Port, Mauritius - Full Time
Skills Needed
Culinary Management, Team Leadership, Food Preparation, Menu Planning, Inventory Control, Health Safety Compliance, Guest Service, Training, International Cuisine, Operational Excellence, Attention To Detail, Scheduling, Performance Management, Fusion Cooking, French Cuisine, Italian Cuisine
Specialization
Candidates should have a college degree in Hotel Management or a related culinary field and at least 3 years of culinary management experience. Previous experience in training team members for large quantity food preparation is also required.
Experience Required
Minimum 2 year(s)
Sous Chef at River Cree Resort & Casino
Enoch, Utah, United States - Full Time
Skills Needed
Culinary Skills, Food Handling, Sanitation Standards, Decision Making, Problem Solving, Customer Relations, Communication Skills, Organization Skills, Conflict Management, Change Management, Training Skills, Purchasing Knowledge, Inventory Control, Safety Regulations
Specialization
Candidates must have a high school diploma and culinary education, along with 5 years of culinary management experience. Strong leadership, communication, and problem-solving skills are essential.
Experience Required
Minimum 5 year(s)
Sous chef at Sige Relais Chateaux
Malfa, Sicily, Italy - Full Time
Skills Needed
Culinary Skills, Leadership, Menu Planning, Recipe Development, Food Safety, Inventory Management, Team Management, Communication, Creativity, Time Management, Pressure Handling, Collaboration, Budget Management, Culinary Innovation, Organizational Skills, Cooking Techniques
Specialization
Candidates should have a degree in Culinary Arts or Hospitality Management and 3-5 years of experience in a high-quality restaurant kitchen. Strong leadership skills and exceptional culinary abilities are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
London, England, United Kingdom - Full Time
Skills Needed
Kitchen Production Supervision, Food Production, Cost Control, Profitability Margins, Staff Supervision, Stock Management, Budgetary Control, Payroll Expense Control, Staff Training, Food Safety, Sanitation, Menu Planning, Leadership, Team Management, Cooking Techniques, Kitchen Equipment
Specialization
Candidates must have proven experience as a Senior Chef de Partie or Junior Sous Chef, ideally in a similar style of kitchen, along with experience supervising and training junior staff. Essential qualifications include strong leadership, knowledge of cooking techniques, understanding of food cost control, and the legal right to work in the UK.
Experience Required
Minimum 5 year(s)
Sous chef at Accor
Southampton, England, United Kingdom - Full Time
Skills Needed
Kitchen Operations, Supervision, Food Quality, Hygiene Standards, Inventory Management, Menu Planning, Team Coordination, Food Safety Compliance, Cost Control, Staff Training, Scheduling, Supplier Communication, Culinary Trends, Leadership, Time Management, Problem Resolution
Specialization
Candidates must have proven experience as a Sous Chef or Senior Chef de Partie in a high-volume kitchen, demonstrating strong leadership and organizational skills. Essential qualifications include in-depth knowledge of food safety standards (HACCP or equivalent) and the ability to work effectively under pressure.
Experience Required
Minimum 5 year(s)
Demi Chef at Marriott Residence Inn Auburn Lewiston Maine
Perth, Western Australia, Australia - Full Time
Skills Needed
Culinary Skills, Food Preparation, Team Leadership, Sanitation Standards, Budget Management, Customer Service, Communication Skills, Problem Solving, Staff Development, Food Presentation, Quality Control, Interpersonal Skills, Time Management, Operational Management, Menu Development, Training, Inventory Management
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in a related field with 2 years of experience. Strong leadership, culinary skills, and knowledge of food safety standards are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at MINA Group
Delray Beach, Florida, United States - Full Time
Skills Needed
Communication, Organizational Skills, Hospitality, Food Education, Kitchen Fundamentals, Financial Reporting, Mentorship, Leadership, Safety Protocols, Hygiene Protocols, Labor Laws, Stamina, Butchery, Sauces, Fabrication, Team Development
Specialization
Candidates should have a minimum of 2 years of experience in a fine dining high-volume kitchen, with at least 1 year in a leadership role. Knowledge of safety and hygiene protocols, as well as the ability to lift up to 40 pounds and work over 50 hours per week, is required.
Experience Required
Minimum 2 year(s)
Cook/Chef at Regency Oaks Clearwater
Addison, Illinois, United States - Full Time
Skills Needed
Production Cooking, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement, Operational Organization
Specialization
Candidates must possess a high school diploma and a minimum of one year of equivalent cooking experience in a restaurant or senior living setting; a culinary degree is preferred. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.
Head Chef at BaxterStorey
London, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Menu Creation, Food Quality, Safety Compliance, Budget Control, Stock Management, Supplier Relationships, Communication, Organizational Skills, Food Trends, Sustainability, Allergen Control
Specialization
Candidates should have experience as an Executive Chef or Head Chef in a contract catering environment, preferably in independent education. Strong leadership, organizational, and financial management skills are essential, along with a passion for quality ingredients.
Experience Required
Minimum 5 year(s)
Cook/Chef at Green Hills
Addison, Illinois, United States - Full Time
Skills Needed
Cooking Production, Sanitation, Food Quality, Presentation, Dietary Compliance, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement
Specialization
Candidates must possess a high school diploma and a minimum of one year of equivalent cooking experience in a restaurant or senior living setting, although a culinary degree is preferred. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.
Sous Chef at Frasers Group
Bassetlaw, England, United Kingdom - Full Time
Skills Needed
Sous Chef, Food Safety, Stock Management, Menu Development, Team Training, Cost Control, Cooking, Presentation, Collaboration, Guest Feedback, Commercial Performance, Supervision, Organizational Skills, Self Motivation, Food Hygiene
Specialization
Experience as a chef at CDP level or higher is required, along with previous responsibility for ordering and stock management. Candidates should be organized, confident, self-motivated, and possess Food Hygiene Level 2 or higher.
Experience Required
Minimum 2 year(s)
Demi Chef at Accor
Kakadu, Northern Territory, Australia - Full Time
Skills Needed
Cooking, Food Preparation, Station Management, Quality Control, Sanitization, Stocking, Team Communication, Guest Feedback, Time Management, Leadership, Problem Solving, Emotional Intelligence
Specialization
Candidates must possess a commercial cookery qualification and at least two years of post-apprenticeship experience in a hotel or restaurant setting, demonstrating proficiency in food quality and presentation. Essential requirements include knowledge of WHS/food safety, ability to work unsupervised, excellent time management, and unlimited work rights in Australia.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Hyderabad, Telangana, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Team Leadership, Budget Management, Cost Control, Training And Development, Performance Review, Communication, Problem Solving, Sop Development, Food Promotion, P&L Analysis, Haccp Compliance, Staff Scheduling, Community Engagement
Specialization
Candidates should have a diploma from a reputable culinary school and a minimum of 5 years of experience in culinary operations within a hotel environment. Proficiency in English and knowledge of MS Office tools are also required.
Experience Required
Minimum 5 year(s)