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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 Life Enriching Communities
Westlake, Ohio, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Staff Supervision, Menu Planning, Food Safety, Haccp Compliance, Portion Control, Cost Control, Staff Scheduling, Food Preparation, Sanitation Standards, Multitasking
Specialization
Requires proven experience in a production kitchen with supervisory responsibilities and strong knowledge of HACCP protocols. Candidates must possess excellent managerial skills and be able to pass a background check and drug screen.
Experience Required
Minimum 2 year(s)
Sous Chef at Landry's, LLC.
Edina, Minnesota, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Control, Food Cost Management, Labor Cost Management, Product Quality Control, Communication, Leadership, Conflict Resolution, Osha Regulations, Menu Execution, Fine Dining Operations
Specialization
Requires at least 2 years of culinary management experience in an upscale or fine dining establishment. A graduate of an accredited culinary program is preferred, along with strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Sous Chef at Union Joints
Fenton, Michigan, United States - Full Time
Skills Needed
Kitchen Management, Staff Training, Food Safety, Sanitation, Inventory Management, Menu Planning, Leadership, Team Motivation, Conflict Resolution, Budgeting, Food Preparation, Math Skills, Stress Management, Communication
Specialization
The ideal candidate should have 2-4 years of restaurant and food preparation experience, along with at least 1 year of management experience. Strong leadership abilities, knowledge of food safety regulations, and the capacity to work under pressure are essential.
Experience Required
Minimum 2 year(s)
Head Chef at Millennium Copthorne Hotels Plc
Liverpool, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Food Preparation, Menu Planning, Staff Supervision, Budget Management, Health And Safety Compliance, Haccp, Inventory Management, Food Hygiene, Team Leadership, Coaching, Performance Management, Allergen Management, Quality Control, Banqueting, Kitchen Maintenance
Specialization
The ideal candidate is an experienced senior chef with a passion for food and strong leadership capabilities. They must possess up-to-date knowledge of government Health and Food Safety legislation, including HACCP, and be able to manage kitchen operations effectively.
Experience Required
Minimum 5 year(s)
Sous Chef at Detroit Foundation Hotel
Detroit, Michigan, United States - Full Time
Skills Needed
Culinary Technique, Menu Planning, Cost Control, Team Leadership, Mentoring, Inventory Management, Microsoft Excel, Microsoft Word, Interpersonal Communication, Staff Scheduling, Kpi Analysis, P&L Understanding, Recruitment, Training, Food Safety, Operational Efficiency
Specialization
Requires five or more years of progressive culinary experience, preferably in a multi-service hotel or restaurant. Must possess strong communication skills, basic proficiency in Microsoft Office, and the physical ability to work in a high-volume, hot kitchen environment.
Experience Required
Minimum 5 year(s)
Sous Chef at Nami Nori Atlantic Park
New York, New York, United States - Full Time
Skills Needed
Leadership, Communication, Work Ethic, Attention To Detail, Organizational Skills, Multitasking, Problem Solving, Hospitality, Culinary Management
Specialization
Candidates must have at least 2 years of experience in a similar culinary leadership role. Strong organizational skills, a passion for hospitality, and the ability to work in a fast-paced environment are required.
Experience Required
Minimum 2 year(s)
Sous Chef at The Padonia Corporation
Cockeysville, Maryland, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Event Catering, Staff Supervision, Inventory Management, Food Safety, Haccp, Sanitation Standards, Menu Preparation, Leadership, Problem Solving, Team Collaboration, Expediting, Knife Skills, Quality Control
Specialization
Candidates must have at least 5 years of event catering experience and 2 years of management experience, along with a ServSafe certification. The role requires the ability to lift 50+ pounds, work flexible hours including weekends and holidays, and possess strong leadership and culinary skills.
Experience Required
Minimum 5 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Food Safety, Portion Control, Cold Food Preparation, Staff Training, Inventory Monitoring, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Sous Chef at RL Communities
Naples, Florida, United States - Full Time
Skills Needed
Culinary Preparation, Cooking, Leadership, Food Safety, Sanitation, Menu Presentation, Kitchen Operations, Team Training, Inventory Management, Data Entry, Computer Skills, Time Management, Communication
Specialization
Candidates must be at least 21 years old and possess a high school diploma or GED, with a culinary degree preferred. Previous leadership experience in culinary preparation and basic computer skills are required.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Manila, Metro Manila, Philippines - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Staff Training, Guest Service, Food Safety Standards, Recipe Adherence, Communication, Time Management, Professionalism, Conflict Resolution, Coaching
Specialization
Candidates must have at least 3 years of related work experience and a technical, trade, or vocational school degree. The role requires the ability to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Sous Chef at Brookdale Senior Living Inc.
Denver, Colorado, United States - Full Time
Skills Needed
Culinary Arts, Food Preparation, Kitchen Management, Hospitality, Clinical Care Support, Team Collaboration, Professional Development, Safety Compliance
Specialization
Candidates should have relevant culinary experience and a commitment to providing excellent hospitality to residents. Some college education is noted as a qualification, and the role requires a focus on professional growth and team-oriented service.
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Tokyo, , Japan - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Customer Service, Inventory Management, 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 the ability to maintain strict food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
Sous Chef at Glen Oaks Club Inc
Old Westbury, New York, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Sanitation, Inventory Management, Cost Control, Time Management, Leadership, Communication, Food Preparation, Expediting, Training And Coaching, Problem Solving
Specialization
Candidates must possess an associate degree in Culinary Arts or equivalent experience, along with at least one year of professional kitchen experience. Strong leadership skills, knowledge of food safety regulations, and the ability to work in a fast-paced environment are required.
Sous Chef at Accor
Mysuru, karnataka, India - Full Time
Skills Needed
Culinary Operations, Food Safety, Staff Management, Menu Development, Food Cost Analysis, Inventory Management, Sanitation Protocols, Knife Skills, Plating Techniques, Leadership, Mentoring, Problem Solving, Haccp Principles, Vendor Management, Financial Analysis, Communication
Specialization
Candidates must possess a culinary degree or equivalent formal training and at least 4 years of progressive experience in a hotel or fine dining environment. Proficiency in kitchen equipment, food safety regulations, and strong leadership skills are essential for this role.
Experience Required
Minimum 2 year(s)
Sous Chef at Greene King
St. Neots, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Presentation, Kitchen Management, Hygiene And Safety Compliance, Team Leadership, Coordination, Pressure Management, Adaptability, Quality Control
Specialization
Candidates must be able to work under pressure in a busy kitchen environment and possess a passion for delivering well-presented meals. Strong leadership skills and the ability to adapt to challenges during service are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Nami Nori Atlantic Park
New York, New York, United States - Full Time
Skills Needed
Leadership, Communication Skills, Organizational Skills, Multitasking, Problem Solving, Food Production, Coaching And Training, Ordering And Inventory, Health Department Compliance, Hospitality
Specialization
Candidates must have at least 2 years of experience in a similar position and a strong passion for hospitality. Flexibility to work nights, weekends, and holidays is required.
Experience Required
Minimum 2 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
Hyderabad, Andhra Pradesh, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Design, Inventory Management, Customer Service, Performance Appraisal, Labor Management System, 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)
Sous Chef at Greene King
Glasgow, Scotland, United Kingdom - Full Time
Skills Needed
Kitchen Management, Food Safety, Health And Safety Compliance, Gp Management, Stock Management, Team Leadership, Staff Motivation, Fresh Food Operations, Hygiene Standards, Communication
Specialization
Candidates must have previous experience in a similar role within a large, fresh-food focused pub or restaurant. Proficiency in GP and stock management, as well as a strong understanding of food hygiene regulations, is required.
Experience Required
Minimum 2 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 Life Enriching Communities
Westlake, Ohio, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Staff Supervision, Menu Planning, Food Safety, Haccp Compliance, Portion Control, Cost Control, Staff Scheduling, Food Preparation, Sanitation Standards, Multitasking
Specialization
Requires proven experience in a production kitchen with supervisory responsibilities and strong knowledge of HACCP protocols. Candidates must possess excellent managerial skills and be able to pass a background check and drug screen.
Experience Required
Minimum 2 year(s)
Sous Chef at Landry's, LLC.
Edina, Minnesota, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Control, Food Cost Management, Labor Cost Management, Product Quality Control, Communication, Leadership, Conflict Resolution, Osha Regulations, Menu Execution, Fine Dining Operations
Specialization
Requires at least 2 years of culinary management experience in an upscale or fine dining establishment. A graduate of an accredited culinary program is preferred, along with strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Sous Chef at Union Joints
Fenton, Michigan, United States - Full Time
Skills Needed
Kitchen Management, Staff Training, Food Safety, Sanitation, Inventory Management, Menu Planning, Leadership, Team Motivation, Conflict Resolution, Budgeting, Food Preparation, Math Skills, Stress Management, Communication
Specialization
The ideal candidate should have 2-4 years of restaurant and food preparation experience, along with at least 1 year of management experience. Strong leadership abilities, knowledge of food safety regulations, and the capacity to work under pressure are essential.
Experience Required
Minimum 2 year(s)
Head Chef at Millennium Copthorne Hotels Plc
Liverpool, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Food Preparation, Menu Planning, Staff Supervision, Budget Management, Health And Safety Compliance, Haccp, Inventory Management, Food Hygiene, Team Leadership, Coaching, Performance Management, Allergen Management, Quality Control, Banqueting, Kitchen Maintenance
Specialization
The ideal candidate is an experienced senior chef with a passion for food and strong leadership capabilities. They must possess up-to-date knowledge of government Health and Food Safety legislation, including HACCP, and be able to manage kitchen operations effectively.
Experience Required
Minimum 5 year(s)
Sous Chef at Detroit Foundation Hotel
Detroit, Michigan, United States - Full Time
Skills Needed
Culinary Technique, Menu Planning, Cost Control, Team Leadership, Mentoring, Inventory Management, Microsoft Excel, Microsoft Word, Interpersonal Communication, Staff Scheduling, Kpi Analysis, P&L Understanding, Recruitment, Training, Food Safety, Operational Efficiency
Specialization
Requires five or more years of progressive culinary experience, preferably in a multi-service hotel or restaurant. Must possess strong communication skills, basic proficiency in Microsoft Office, and the physical ability to work in a high-volume, hot kitchen environment.
Experience Required
Minimum 5 year(s)
Sous Chef at Nami Nori Atlantic Park
New York, New York, United States - Full Time
Skills Needed
Leadership, Communication, Work Ethic, Attention To Detail, Organizational Skills, Multitasking, Problem Solving, Hospitality, Culinary Management
Specialization
Candidates must have at least 2 years of experience in a similar culinary leadership role. Strong organizational skills, a passion for hospitality, and the ability to work in a fast-paced environment are required.
Experience Required
Minimum 2 year(s)
Sous Chef at The Padonia Corporation
Cockeysville, Maryland, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Event Catering, Staff Supervision, Inventory Management, Food Safety, Haccp, Sanitation Standards, Menu Preparation, Leadership, Problem Solving, Team Collaboration, Expediting, Knife Skills, Quality Control
Specialization
Candidates must have at least 5 years of event catering experience and 2 years of management experience, along with a ServSafe certification. The role requires the ability to lift 50+ pounds, work flexible hours including weekends and holidays, and possess strong leadership and culinary skills.
Experience Required
Minimum 5 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Food Safety, Portion Control, Cold Food Preparation, Staff Training, Inventory Monitoring, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Sous Chef at RL Communities
Naples, Florida, United States - Full Time
Skills Needed
Culinary Preparation, Cooking, Leadership, Food Safety, Sanitation, Menu Presentation, Kitchen Operations, Team Training, Inventory Management, Data Entry, Computer Skills, Time Management, Communication
Specialization
Candidates must be at least 21 years old and possess a high school diploma or GED, with a culinary degree preferred. Previous leadership experience in culinary preparation and basic computer skills are required.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Manila, Metro Manila, Philippines - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Staff Training, Guest Service, Food Safety Standards, Recipe Adherence, Communication, Time Management, Professionalism, Conflict Resolution, Coaching
Specialization
Candidates must have at least 3 years of related work experience and a technical, trade, or vocational school degree. The role requires the ability to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Sous Chef at Brookdale Senior Living Inc.
Denver, Colorado, United States - Full Time
Skills Needed
Culinary Arts, Food Preparation, Kitchen Management, Hospitality, Clinical Care Support, Team Collaboration, Professional Development, Safety Compliance
Specialization
Candidates should have relevant culinary experience and a commitment to providing excellent hospitality to residents. Some college education is noted as a qualification, and the role requires a focus on professional growth and team-oriented service.
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Tokyo, , Japan - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Customer Service, Inventory Management, 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 the ability to maintain strict food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
Sous Chef at Glen Oaks Club Inc
Old Westbury, New York, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Sanitation, Inventory Management, Cost Control, Time Management, Leadership, Communication, Food Preparation, Expediting, Training And Coaching, Problem Solving
Specialization
Candidates must possess an associate degree in Culinary Arts or equivalent experience, along with at least one year of professional kitchen experience. Strong leadership skills, knowledge of food safety regulations, and the ability to work in a fast-paced environment are required.
Sous Chef at Accor
Mysuru, karnataka, India - Full Time
Skills Needed
Culinary Operations, Food Safety, Staff Management, Menu Development, Food Cost Analysis, Inventory Management, Sanitation Protocols, Knife Skills, Plating Techniques, Leadership, Mentoring, Problem Solving, Haccp Principles, Vendor Management, Financial Analysis, Communication
Specialization
Candidates must possess a culinary degree or equivalent formal training and at least 4 years of progressive experience in a hotel or fine dining environment. Proficiency in kitchen equipment, food safety regulations, and strong leadership skills are essential for this role.
Experience Required
Minimum 2 year(s)
Sous Chef at Greene King
St. Neots, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Presentation, Kitchen Management, Hygiene And Safety Compliance, Team Leadership, Coordination, Pressure Management, Adaptability, Quality Control
Specialization
Candidates must be able to work under pressure in a busy kitchen environment and possess a passion for delivering well-presented meals. Strong leadership skills and the ability to adapt to challenges during service are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Nami Nori Atlantic Park
New York, New York, United States - Full Time
Skills Needed
Leadership, Communication Skills, Organizational Skills, Multitasking, Problem Solving, Food Production, Coaching And Training, Ordering And Inventory, Health Department Compliance, Hospitality
Specialization
Candidates must have at least 2 years of experience in a similar position and a strong passion for hospitality. Flexibility to work nights, weekends, and holidays is required.
Experience Required
Minimum 2 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
Hyderabad, Andhra Pradesh, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Design, Inventory Management, Customer Service, Performance Appraisal, Labor Management System, 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)
Sous Chef at Greene King
Glasgow, Scotland, United Kingdom - Full Time
Skills Needed
Kitchen Management, Food Safety, Health And Safety Compliance, Gp Management, Stock Management, Team Leadership, Staff Motivation, Fresh Food Operations, Hygiene Standards, Communication
Specialization
Candidates must have previous experience in a similar role within a large, fresh-food focused pub or restaurant. Proficiency in GP and stock management, as well as a strong understanding of food hygiene regulations, is required.
Experience Required
Minimum 2 year(s)