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Chef De Partie Jobs overseas

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Sous Chef at Wooddale Church
Eden Prairie, Minnesota, United States - Full Time
Skills Needed
Culinary Technique, Kitchen Leadership, Menu Development, Food Safety, Inventory Management, Staff Training, Cost Control, Time Management, Communication, Team Building, Sanitation Standards, Production Scheduling
Specialization
Candidates should have 3-5 years of progressive kitchen leadership experience and a ServSafe Manager certification. A culinary degree or equivalent professional training is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Naim Audio
Salisbury, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Baking, Menu Writing, Food Hygiene, Health & Safety, Allergen Awareness, Customer Service, Teamwork, Budgeting, Staff Training, Basic It Skills, Inventory Management
Specialization
Candidates must have previous kitchen experience in catering or hospitality and a strong understanding of food hygiene and allergen legislation. A current Food Hygiene Certificate or a willingness to undergo training is required.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
, 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
Proven experience managing a busy kitchen and developing high-performing teams. 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)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Sydney, New South Wales, Australia - Full Time
Skills Needed
Pastry Chef Experience, Kitchen Sanitation, Teamwork, Organizational Skills, Time Management, Communication, Food Safety, Reliability
Specialization
Proven experience as a pastry chef in a fast-paced environment with a strong work ethic. Must be available to work overnight shifts, weekends, and public holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at WINDSOR CAPITAL GROUP
San Luis Obispo, California, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Menu Development, Food Safety Standards, Cost Estimation, Budget Management, Staff Training, Inventory Management, Banquet Production, Payroll Record Keeping, Health Code Compliance, Multitasking
Specialization
Candidates must have culinary management experience and the ability to lead a team in a fast-paced environment. A high school diploma or equivalent combination of education and experience is required.
Experience Required
Minimum 2 year(s)
Sous Chef at Hilton Japan
, South Ari Atoll, Maldives - Full Time
Skills Needed
Pastry Management, Bakery Operations, Menu Creation, Food Cost Control, Haccp Standards, Supervisory Skills, Time Management, Problem Solving, Customer Service, Planning And Organizing, Communication Skills, Staff Training
Specialization
Candidates should have a high school diploma, preferably with culinary education, and previous experience as a Sous Chef in an international brand. Proficiency in HACCP standards and strong supervisory and organizational skills are required.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Putrajaya, Putrajaya, Malaysia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Inventory Control, Customer Service, Team Leadership, Production Planning, 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 the ability to maintain food and beverage policies.
Experience Required
Minimum 2 year(s)
Sous Chef at Food and Thought 2
Naples, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Food Safety, Inventory Management, Food Cost Control, Team Development, Scratch Cooking, Menu Development, Haccp Principles, Staff Training, Organic Cooking, Plating, Recipe Testing, Sanitation Compliance, Problem Solving, Communication
Specialization
Requires at least 5 years of progressive culinary leadership experience, preferably in high-volume scratch or organic kitchens. Candidates must possess strong knowledge of food safety, HACCP principles, and the ability to lead and motivate a diverse team.
Experience Required
Minimum 5 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Port Douglas, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Food Presentation, Food Safety, Kitchen Organization, Customer Service, Portion Control, Time Management, Attention To Detail
Specialization
Candidates must possess a Trade Industry Qualification or Commercial Cookery Qualification and have relevant experience in a similar role. Must have valid working rights in Australia and a self-motivated attitude for a fast-paced environment.
Experience Required
Minimum 2 year(s)
Head Chef at Power International Holding
, , Qatar - Full Time
Skills Needed
Culinary Techniques, Kitchen Management, Food Safety And Sanitation, Menu Development, Food Costing, Leadership, Inventory Management, Recipe Standardization, Staff Training, Procurement, Health And Safety Compliance, Culinary Arts
Specialization
Requires a Bachelor's Degree in Culinary Arts and a minimum of 8 years of total work experience, with 5 years in a relevant role. Candidates must possess strong leadership skills and extensive knowledge of food safety and culinary techniques.
Experience Required
Minimum 5 year(s)
Head Chef at BaxterStorey Ireland Ltd
Great Sankey, England, United Kingdom - Full Time
Skills Needed
Team Leadership, Budget Management, Culinary Arts, Stakeholder Management, Staff Mentoring, Health And Safety Compliance, Sustainability, Financial Analysis, Coaching, Delegation, Strategic Thinking, Critical Reasoning, Organizational Skills, Verbal And Written Communication, Project Prioritization, Commercial Performance
Specialization
Proven experience as a Head Chef with a strong track record in managing, training, and supporting teams. Must be financially astute with the ability to create budgets and drive commercial performance in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Sous Chef at SDCM
Encinitas, California, United States - Full Time
Skills Needed
Kitchen Leadership, Inventory Management, Sanitation Standards, Expediting, Food Production, Mentorship, Teamwork, Staff Training
Specialization
Requires at least 2 years of experience as a Sous Chef in a high-volume, upscale environment with the ability to expedite 350 covers. Must possess a Food Handlers Card or ServSafe Certification and be capable of standing for 10+ hours.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Balikpapan, East Kalimantan, Indonesia - Full Time
Skills Needed
Kitchen Operations Management, Culinary Arts, Staff Supervision, Food Safety And Sanitation, Menu Development, Budget Management, Inventory Control, Customer Service, Team Leadership, Food Presentation, Labor Management System, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management 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 The h.wood Group
West Hollywood, California, United States - Full Time
Skills Needed
Kitchen Management, Menu Preparation, Staff Training, Food Quality Assurance, Inventory Management, Budgeting, Fine Dining, Culinary Leadership, Food Rotation, Plating, Waste Reduction, Staff Supervision
Specialization
Requires a high school diploma or GED, with a preference for formal culinary training or an associate degree. Candidates should have 2-5 years of fine dining experience and a Manager Food Handlers Certification.
Experience Required
Minimum 2 year(s)
Sous Chef at Brookdale Senior Living Inc.
Williamsburg, Virginia, United States - Full Time
Skills Needed
Culinary Management, Kitchen Operations, Hospitality, Menu Planning, Food Safety, Team Leadership
Specialization
Applicants should possess the necessary culinary skills and experience to function as a Sous Chef. A high school diploma is listed as the study level requirement.
Experience Required
Minimum 2 year(s)
Sous Chef at The Yale Club of New York City
New York, New York, United States - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Menu Development, Food Safety, Inventory Control, Cost Management, Banquet Execution, Microsoft Office, Pos Software, Training And Mentoring, Recipe Creation, Sanitation Standards, Scheduling, Purchasing, Waste Control
Specialization
Candidates must have at least four years of experience as a Sous Chef or Chef and a valid New York City Sanitation certificate. A culinary degree or equivalent experience is required, along with the ability to manage kitchen staff and work in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Head Chef at BaxterStorey Ireland Ltd
Hoddesdon, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Culinary Arts, Budget Management, Coaching, Delegation, Communication, Organizational Skills, Creativity, Problem Solving, Health And Safety, Sustainability, Innovation, Strategic Thinking, Critical Reasoning
Specialization
Proven experience as a Head Chef or in a similar role is essential, along with a strong passion for food and team management. Candidates should possess excellent financial acumen and the ability to thrive in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Sous Chef at BaxterStorey Ireland Ltd
Newbury, England, United Kingdom - Full Time
Skills Needed
Menu Development, Team Leadership, Food Safety, Health And Safety, Stock Control, Cooking Techniques, Food Presentation, Communication, Teamwork, Attention To Detail, Customer Service
Specialization
Proven experience as a CDP or Senior CDP with proficiency in diverse cooking techniques. Requires a professional certificate (NVQ) or equivalent education and a passion for innovative food presentation.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Mountainview Ras El Hekma, , Egypt - Full Time
Skills Needed
Kitchen Operations, Food Preparation, Menu Development, Team Management, Food Safety, Sanitation Regulations, Quality Control, Inventory Management, Leadership, Communication, Budgeting, Cooking Techniques
Specialization
Requires 4-6 years of senior culinary experience, including at least 2 years in a management role within luxury hospitality. A culinary degree and proficiency in English are preferred.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
Mountainview Ras El Hekma, , Egypt - Full Time
Skills Needed
Kitchen Operations, Food Preparation, Menu Development, Team Management, Food Safety, Sanitation Regulations, Quality Control, Inventory Management, Leadership, Communication, Budgeting, Staff Scheduling
Specialization
Requires 4-6 years of senior culinary experience, including at least 2 years in a management role within luxury hospitality. A culinary degree and proficiency in English are preferred.
Experience Required
Minimum 5 year(s)
Sous Chef at Wooddale Church
Eden Prairie, Minnesota, United States -
Full Time

Start Date

Immediate

Expiry Date

01 Sep, 26

Salary

31.0

Posted On

03 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Technique, Kitchen Leadership, Menu Development, Food Safety, Inventory Management, Staff Training, Cost Control, Time Management, Communication, Team Building, Sanitation Standards, Production Scheduling

Industry

Religious Institutions

Description
ABOUT WOODDALE CHURCH Wooddale Church is a multigenerational, Bible-teaching church in Minnesota with campuses in Eden Prairie, Edina, and the University of Minnesota. Wooddale Church has a rich history and a future of sharing the Gospel locally and globally by planting churches, supporting global partners, and serving its local community.  ROLE OVERVIEW The Sous Chef serves as the second‑in‑command in the kitchen, supporting the Director of Food Service/Chef in all culinary operations. This role ensures consistent food quality, smooth service execution, staff development, and adherence to safety and sanitation standards. The Sous Chef acts as the kitchen lead in the absence of the Director of Food Service/Chef and plays a central role in menu execution, prep management, and operational excellence. ESSENTIAL FUNCTIONS & RESPONSIBILITIES 1. Culinary Execution & Quality Control * Oversee daily food preparation, cooking, and plating to ensure consistent quality and presentation. * Maintain portion control, recipe accuracy, and flavor standards across all stations. * Conduct line checks before each service to verify readiness, freshness, and quality. * Assist in menu development, seasonal specials, and recipe testing. 2. Kitchen Operations & Workflow Management * Coordinate and supervise all kitchen stations to ensure efficient service flow. * Manage prep lists, production schedules, and daily task assignments. * Monitor inventory levels; communicate shortages and assist with ordering. * Ensure proper equipment use, cleanliness, and maintenance reporting. 3. Leadership & Staff Development * Train, mentor, and coach line cooks, prep cooks, baker, and dish staff. * Provide constructive feedback and support skill development across the team. * Lead pre‑shift meetings and communicate service priorities. * Support hiring, onboarding, and performance evaluation processes. 4. Safety, Sanitation & Compliance * Enforce all food safety, sanitation, and hygiene standards (ServSafe, HACCP, etc.). * Maintain accurate temperature logs, cleaning schedules, and compliance documentation. * Ensure proper storage, labeling, and rotation (FIFO) of all ingredients. * Uphold workplace safety protocols and incident reporting procedures. 5. Administrative & Operational Support * Assist with inventory counts, cost control, and waste reduction initiatives. * Support scheduling and labor management to meet budget and service needs. * Participate in vendor communication and product quality evaluation. * Contribute to kitchen policies, SOPs, and operational improvements. QUALIFICATIONS Education & Certification * Culinary degree or equivalent professional training preferred. * ServSafe Manager certification (or ability to obtain within 60 days). * Additional certifications (HACCP, allergen awareness) a plus. Experience * 3–5 years of progressive kitchen experience, including leadership responsibilities. * Proven ability to manage high‑volume or high‑end culinary operations. * Experience training and developing kitchen staff. Skills & Competencies * Strong culinary technique across multiple stations. * Excellent leadership, communication, and team‑building skills. * Ability to stay calm and decisive under pressure. * Strong organizational and time‑management abilities. * Knowledge of food cost management, inventory systems, and kitchen technology. * Commitment to cleanliness, safety, and operational excellence. * Enthusiasm for and a commitment to our vision, mission, and core values (see https://wooddale.org/about/beliefs/), including a full affirmation of our beliefs, and will have a commitment to active participation in the worship and community life of Wooddale Church. RELATIONSHIPS Reports to Director Food Service Collaborates Closely With * Line Cook * Kitchen Assistant / Steward * Pastry Chef/Baker * Events Manager * Funeral Coordinator * EXPECTED HOURS OF WORK Monday through Friday daytime hours with additional evening and weekend events as needed.  PHYSICAL DEMANDS * Ability to stand for extended periods. * Ability to lift up to 50 lbs.  * Comfortable working in hot, fast‑paced environments. BENEFITS & COMPENSATION Wooddale Church offers a comprehensive benefits package for all full-time employees working 40+ hours, including options to select Medical (30+ hours), Dental, Life/AD&D, HSA, Flex, LTD, as well as optional Vision, Life/AD&D, STD, a Health & Wellness Plan, and a 403(b) retirement plan with company match and immediate vesting. The hourly rate for this role is $24.00 - $31.00 depending on experience and qualifications. OTHER DUTIES Please note that this job description is not intended to cover or list in full the activities, duties, or responsibilities required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. We use E-Verify to verify employment eligibility.
Responsibilities
The Sous Chef serves as the second-in-command, overseeing daily food preparation, quality control, and kitchen operations. They are responsible for supervising staff, managing prep lists, and ensuring strict adherence to safety and sanitation standards.
Sous Chef at Wooddale Church
Eden Prairie, Minnesota, United States - Full Time
Skills Needed
Culinary Technique, Kitchen Leadership, Menu Development, Food Safety, Inventory Management, Staff Training, Cost Control, Time Management, Communication, Team Building, Sanitation Standards, Production Scheduling
Specialization
Candidates should have 3-5 years of progressive kitchen leadership experience and a ServSafe Manager certification. A culinary degree or equivalent professional training is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Naim Audio
Salisbury, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Baking, Menu Writing, Food Hygiene, Health & Safety, Allergen Awareness, Customer Service, Teamwork, Budgeting, Staff Training, Basic It Skills, Inventory Management
Specialization
Candidates must have previous kitchen experience in catering or hospitality and a strong understanding of food hygiene and allergen legislation. A current Food Hygiene Certificate or a willingness to undergo training is required.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
, 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
Proven experience managing a busy kitchen and developing high-performing teams. 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)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Sydney, New South Wales, Australia - Full Time
Skills Needed
Pastry Chef Experience, Kitchen Sanitation, Teamwork, Organizational Skills, Time Management, Communication, Food Safety, Reliability
Specialization
Proven experience as a pastry chef in a fast-paced environment with a strong work ethic. Must be available to work overnight shifts, weekends, and public holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at WINDSOR CAPITAL GROUP
San Luis Obispo, California, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Menu Development, Food Safety Standards, Cost Estimation, Budget Management, Staff Training, Inventory Management, Banquet Production, Payroll Record Keeping, Health Code Compliance, Multitasking
Specialization
Candidates must have culinary management experience and the ability to lead a team in a fast-paced environment. A high school diploma or equivalent combination of education and experience is required.
Experience Required
Minimum 2 year(s)
Sous Chef at Hilton Japan
, South Ari Atoll, Maldives - Full Time
Skills Needed
Pastry Management, Bakery Operations, Menu Creation, Food Cost Control, Haccp Standards, Supervisory Skills, Time Management, Problem Solving, Customer Service, Planning And Organizing, Communication Skills, Staff Training
Specialization
Candidates should have a high school diploma, preferably with culinary education, and previous experience as a Sous Chef in an international brand. Proficiency in HACCP standards and strong supervisory and organizational skills are required.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Putrajaya, Putrajaya, Malaysia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Inventory Control, Customer Service, Team Leadership, Production Planning, 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 the ability to maintain food and beverage policies.
Experience Required
Minimum 2 year(s)
Sous Chef at Food and Thought 2
Naples, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Food Safety, Inventory Management, Food Cost Control, Team Development, Scratch Cooking, Menu Development, Haccp Principles, Staff Training, Organic Cooking, Plating, Recipe Testing, Sanitation Compliance, Problem Solving, Communication
Specialization
Requires at least 5 years of progressive culinary leadership experience, preferably in high-volume scratch or organic kitchens. Candidates must possess strong knowledge of food safety, HACCP principles, and the ability to lead and motivate a diverse team.
Experience Required
Minimum 5 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Port Douglas, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Food Presentation, Food Safety, Kitchen Organization, Customer Service, Portion Control, Time Management, Attention To Detail
Specialization
Candidates must possess a Trade Industry Qualification or Commercial Cookery Qualification and have relevant experience in a similar role. Must have valid working rights in Australia and a self-motivated attitude for a fast-paced environment.
Experience Required
Minimum 2 year(s)
Head Chef at Power International Holding
, , Qatar - Full Time
Skills Needed
Culinary Techniques, Kitchen Management, Food Safety And Sanitation, Menu Development, Food Costing, Leadership, Inventory Management, Recipe Standardization, Staff Training, Procurement, Health And Safety Compliance, Culinary Arts
Specialization
Requires a Bachelor's Degree in Culinary Arts and a minimum of 8 years of total work experience, with 5 years in a relevant role. Candidates must possess strong leadership skills and extensive knowledge of food safety and culinary techniques.
Experience Required
Minimum 5 year(s)
Head Chef at BaxterStorey Ireland Ltd
Great Sankey, England, United Kingdom - Full Time
Skills Needed
Team Leadership, Budget Management, Culinary Arts, Stakeholder Management, Staff Mentoring, Health And Safety Compliance, Sustainability, Financial Analysis, Coaching, Delegation, Strategic Thinking, Critical Reasoning, Organizational Skills, Verbal And Written Communication, Project Prioritization, Commercial Performance
Specialization
Proven experience as a Head Chef with a strong track record in managing, training, and supporting teams. Must be financially astute with the ability to create budgets and drive commercial performance in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Sous Chef at SDCM
Encinitas, California, United States - Full Time
Skills Needed
Kitchen Leadership, Inventory Management, Sanitation Standards, Expediting, Food Production, Mentorship, Teamwork, Staff Training
Specialization
Requires at least 2 years of experience as a Sous Chef in a high-volume, upscale environment with the ability to expedite 350 covers. Must possess a Food Handlers Card or ServSafe Certification and be capable of standing for 10+ hours.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Balikpapan, East Kalimantan, Indonesia - Full Time
Skills Needed
Kitchen Operations Management, Culinary Arts, Staff Supervision, Food Safety And Sanitation, Menu Development, Budget Management, Inventory Control, Customer Service, Team Leadership, Food Presentation, Labor Management System, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management 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 The h.wood Group
West Hollywood, California, United States - Full Time
Skills Needed
Kitchen Management, Menu Preparation, Staff Training, Food Quality Assurance, Inventory Management, Budgeting, Fine Dining, Culinary Leadership, Food Rotation, Plating, Waste Reduction, Staff Supervision
Specialization
Requires a high school diploma or GED, with a preference for formal culinary training or an associate degree. Candidates should have 2-5 years of fine dining experience and a Manager Food Handlers Certification.
Experience Required
Minimum 2 year(s)
Sous Chef at Brookdale Senior Living Inc.
Williamsburg, Virginia, United States - Full Time
Skills Needed
Culinary Management, Kitchen Operations, Hospitality, Menu Planning, Food Safety, Team Leadership
Specialization
Applicants should possess the necessary culinary skills and experience to function as a Sous Chef. A high school diploma is listed as the study level requirement.
Experience Required
Minimum 2 year(s)
Sous Chef at The Yale Club of New York City
New York, New York, United States - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Menu Development, Food Safety, Inventory Control, Cost Management, Banquet Execution, Microsoft Office, Pos Software, Training And Mentoring, Recipe Creation, Sanitation Standards, Scheduling, Purchasing, Waste Control
Specialization
Candidates must have at least four years of experience as a Sous Chef or Chef and a valid New York City Sanitation certificate. A culinary degree or equivalent experience is required, along with the ability to manage kitchen staff and work in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Head Chef at BaxterStorey Ireland Ltd
Hoddesdon, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Culinary Arts, Budget Management, Coaching, Delegation, Communication, Organizational Skills, Creativity, Problem Solving, Health And Safety, Sustainability, Innovation, Strategic Thinking, Critical Reasoning
Specialization
Proven experience as a Head Chef or in a similar role is essential, along with a strong passion for food and team management. Candidates should possess excellent financial acumen and the ability to thrive in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Sous Chef at BaxterStorey Ireland Ltd
Newbury, England, United Kingdom - Full Time
Skills Needed
Menu Development, Team Leadership, Food Safety, Health And Safety, Stock Control, Cooking Techniques, Food Presentation, Communication, Teamwork, Attention To Detail, Customer Service
Specialization
Proven experience as a CDP or Senior CDP with proficiency in diverse cooking techniques. Requires a professional certificate (NVQ) or equivalent education and a passion for innovative food presentation.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Mountainview Ras El Hekma, , Egypt - Full Time
Skills Needed
Kitchen Operations, Food Preparation, Menu Development, Team Management, Food Safety, Sanitation Regulations, Quality Control, Inventory Management, Leadership, Communication, Budgeting, Cooking Techniques
Specialization
Requires 4-6 years of senior culinary experience, including at least 2 years in a management role within luxury hospitality. A culinary degree and proficiency in English are preferred.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
Mountainview Ras El Hekma, , Egypt - Full Time
Skills Needed
Kitchen Operations, Food Preparation, Menu Development, Team Management, Food Safety, Sanitation Regulations, Quality Control, Inventory Management, Leadership, Communication, Budgeting, Staff Scheduling
Specialization
Requires 4-6 years of senior culinary experience, including at least 2 years in a management role within luxury hospitality. A culinary degree and proficiency in English are preferred.
Experience Required
Minimum 5 year(s)