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Chef De Partie Jobs overseas

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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 ESPO
, England, United Kingdom - Full Time
Skills Needed
Food Hygiene, Catering Operations, Menu Compilation, Food Safety, Health And Safety, Staff Supervision, Food Costing, Menu Planning, It Skills, Stock Taking, Customer Rapport, Teamwork
Specialization
Candidates must hold a Basic Food Hygiene Certificate and possess experience in cooking, ordering, and stock taking. The role requires strong food safety knowledge, staff supervision experience, and a flexible approach to working hours.
Experience Required
Minimum 2 year(s)
Chef-Head at Residence Inn Marriott Provo South University
Santiago, Santiago Metropolitan Region, Chile - Full Time
Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Budget Management, Menu Development, Recipe Creation, Sanitation Standards, Food Handling, Purchasing, Inventory Management, Equipment Maintenance, Waste Control, Team Management, Guest Relations, Performance Management, Training Development
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include preparing food, developing menus, maintaining purchasing and storage standards, and leading the culinary team effectively.
Experience Required
Minimum 2 year(s)
Sous Chef at The Cake Bake Shop Admin LLC
Bay Lake, Florida, United States - Full Time
Skills Needed
Culinary Skills, Leadership, Financial Acumen, Inventory Management, Scheduling, Hospitality Awareness, Team Development, Attention To Detail, Food Safety, Alcohol Safety
Specialization
A degree in Culinary or a related field is preferred, along with at least 3 years of restaurant experience, including 1 year as a Sous Chef in fine dining. Candidates must be Servsafe Certified and able to work flexible hours.
Experience Required
Minimum 2 year(s)
Cook/Chef at Galleria Woods
Addison, Illinois, United States - Full Time
Skills Needed
Production Cooking, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement, Culinary Preparation
Specialization
Candidates must possess a minimum of one year of equivalent cooking experience in a restaurant or senior living setting, and a high school diploma is required. A culinary degree is preferred for this hospitality-focused role.
Cook/Chef at Havenwood of Richfield
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 Harbor's Edge Continuing Care Retirement Community
Norfolk, Virginia, United States - Full Time
Skills Needed
Menu Planning, Hiring, Promotion, Disciplinary Decisions, Staff Supervision, Staff Training, Food Quality Control, Nutrition, Portion Control, Food Presentation, Sanitation, Safety Compliance, Therapeutic Diets, Culinary Arts, Institutional Food Service
Specialization
Candidates must possess a High School Diploma or GED, along with a minimum of 5 years of cooking experience, including at least 3 years in a supervisory role within long-term care or a high-volume, upscale food service setting. A Culinary degree is preferred, and a current Food Handler’s certification is required.
Experience Required
Minimum 5 year(s)
Sous Chef at Bartell Hotels, a CALP
San Diego, California, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, Food Preparation, Recipe Management, Cost Control, Waste Minimization, Quality Assurance, Staff Supervision, Maintenance Reporting, Portion Control, Food Safety, Inventory Management, Communication, Time Management, Problem Solving, Customer Service
Specialization
A culinary degree and a minimum of 2 years of progressive kitchen experience are expected for this role. The position requires strong leadership skills and the ability to manage kitchen operations effectively.
Experience Required
Minimum 2 year(s)
Sous Chef at Delmar Gardens of Chesterfield
Lenexa, Kansas, United States - Full Time
Skills Needed
Culinary Skills, Food Preparation, Assisting Chef
Specialization
The successful candidate must possess artistic culinary skills to assist with meal preparation for residents. Prior experience in hospitals, hotels, banquet settings, or senior housing is considered a plus.
Experience Required
Minimum 2 year(s)
Head Chef at Upper Crust Food Service
Vermillion, South Dakota, United States - Full Time
Skills Needed
Teamwork, Cooking Methods, Customer Service, Sanitation Standards, Menu Planning, Food Safety, Communication, Staff Management, Problem Solving, Time Management, Presentation Skills, Inventory Management, Training, Professional Appearance, Positive Attitude, Emergency Handling
Specialization
Candidates should have 3+ years of experience in high-volume food production or catering, and a culinary degree is preferred. A valid manager level sanitation certification is required or must be obtained within 30 days of employment.
Experience Required
Minimum 2 year(s)
Sous Chef at Madeline Hotel and Residences Auberge Resorts Collection
Cabo San Lucas, Baja California Sur, Mexico - Full Time
Skills Needed
Teamwork, Professionalism, Service Orientation, Kitchen Management, Recipe Control, Quality Assurance, Communication, Flexibility, Positive Attitude, Safety Practices, Culinary Skills, Time Management, Leadership, Organization, Problem Solving
Specialization
Candidates must be willing to work flexible hours and maintain a positive, motivating attitude. They should have comprehensive knowledge in the culinary field and demonstrate professionalism and luxury service orientation.
Experience Required
Minimum 2 year(s)
Cook/Chef at Sedgebrook
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 minimum of one year of cooking experience in a restaurant, senior living setting, or equivalent role, and must have a high school diploma, though a culinary degree is preferred. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.
Sous Chef at bartaco
Westport, Connecticut, United States - Full Time
Skills Needed
Leadership, Coaching, Development, Culinary Operations, Guest Experience, Teamwork, Mentoring, Scheduling, Staffing, Inventory Control, Food Cost Management, Communication, Problem Solving, Decision Making, Innovation, Hospitality
Specialization
Candidates need 1-3 years of culinary management experience, with a culinary arts degree being preferred but not required. Essential attributes include excellent cooking skills, experience mentoring hourly team members, attention to detail, problem-solving abilities, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Head Chef at BaxterStorey
Bath, England, United Kingdom - Full Time
Skills Needed
People Management, Communication Skills, Initiative, Time Management, Team Player, Organization, Record Keeping, Stock Management, Waste Control, Menu Consistency, Liaison, Training Junior Staff, Supplier Ordering
Specialization
Candidates must possess a minimum of three years of experience in people management, coupled with excellent communication and organizational skills. The role requires taking initiative, demonstrating strong time management, and being a supportive team player willing to work according to business needs.
Experience Required
Minimum 2 year(s)
Line Chef at Greene King
Brighton, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Presentation Skills, Hygiene Maintenance, Safety Regulations, Team Communication, Pressure Management, Passion For Food, Learning New Skills, Teamwork
Specialization
The ideal candidate should be able to work under pressure in a busy kitchen and have a passion for delivering well-presented meals. A willingness to learn new skills and assist in various kitchen areas is also important.
Sous Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Menu Creation, Kitchen Operations, Staff Recruitment, Staff Training, Budget Control, Stock Control, Supplier Relationships, Food Safety Compliance, Health & Safety Compliance, Safeguarding Policies, Communication, Financial Management, Food Trends Knowledge, Sustainability Knowledge
Specialization
Candidates must possess strong leadership and team management skills, coupled with a passion for fresh, quality ingredients and innovative menus. Essential requirements include excellent organizational, communication, and financial management skills, along with knowledge of current food trends, sustainability, and allergen control.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
Washington, District of Columbia, United States - Full Time
Skills Needed
Leadership, Supervision, Delegation, Prioritization, Team Motivation, Training, Goal Development, Budget Reviews, Menu Knowledge, Recipe Adherence, Quality Checks, Ecosure Compliance, Servesafe Compliance, Safety Promotion, Waste Minimization, Menu Development
Specialization
Candidates must possess three years of formal culinary school or equivalent experience, along with a minimum of three years in a leadership role as a Sous Chef across various kitchen stations, including pastries. Essential qualities include a passion for food, the ability to achieve perfection, effective supervisory and training skills, and the capacity to stay current with culinary trends.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey
City of Edinburgh, Scotland, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Cleaning, Maintenance, Inventory Management, Leadership, Communication, Problem Solving, Creativity, Food Safety, Organizational Skills, Culinary Techniques
Specialization
Candidates should have a culinary degree or equivalent experience in a high-quality restaurant setting, along with proven experience as a Sous Chef or in a similar role. Strong leadership, organizational skills, and a commitment to food safety are essential.
Experience Required
Minimum 2 year(s)
Head Chef at BaxterStorey
Uttoxeter, England, United Kingdom - Full Time
Skills Needed
Culinary Flair, Organisational Skills, Team Development, Menu Creation, Kitchen Operations Oversight, Food Quality Assurance, Seasonal Menu Development, Team Leadership, Inventory Control, Food Cost Management, Food Safety Compliance, Budget Management, Quality Control, Culinary Trends Awareness, Staff Mentoring, Recipe Development
Specialization
Candidates must possess proven experience as a Head Chef in a high-volume professional kitchen, demonstrating strong leadership and excellent culinary skills across various cuisines. Proficiency in menu planning, cost management, and strict adherence to food safety regulations are essential requirements.
Experience Required
Minimum 5 year(s)
Sous Chef at Evok Collection
Venice, Veneto, Italy - Full Time
Skills Needed
Coordination, Supervision, Plating, Quality Control, Supply Management, Stock Monitoring, Haccp Compliance, Team Building, Problem Solving, Adaptability
Specialization
Candidates must have at least one year of experience as a Sous Chef in a high-level restaurant and possess strong abilities in goal orientation, adaptability, team building, and problem-solving.
Sous Chef at Glen Oaks Club Inc
Old Westbury, New York, United States -
Full Time

Start Date

Immediate

Expiry Date

08 Jul, 26

Salary

80000.0

Posted On

09 Apr, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

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

Industry

Golf Courses and Country Clubs

Description
Description Position Overview: The Sous Chef supports the Executive Chef and Executive Sous Chef in overseeing daily kitchen operations, ensuring the highest standards of food quality, consistency, and presentation. This role is responsible for supervising kitchen staff, coordinating food preparation for à la carte dining and events, and maintaining a clean, safe, and efficient culinary environment consistent with the standards of a private club. Key Responsibilities Supervise and coordinate kitchen staff, including line cooks, pantry staff, and dishwashers Ensure all food is prepared, portioned, and presented in accordance with established recipes and Club standards Expedite service and assist with cooking during peak periods, banquets, and special events Assume responsibility for kitchen operations in the absence of the Executive Chef and/or Executive Sous Chef Train, coach, schedule, and evaluate kitchen team members to ensure high performance and consistency Participate in hiring processes, including interviewing and making employment recommendations Address employee performance, resolve issues, and promote a positive and professional team environment Assist in planning, preparing, and executing menus for à la carte dining, banquets, and Club events Contribute to menu development, including creating and testing new recipes and dishes Maintain strict adherence to all food safety, sanitation, and health regulations Monitor food storage, rotation, and quality in all kitchen and storage areas, including walk-in coolers and freezers Assist with inventory management, including monthly counts and organization of food and kitchen supplies Oversee deliveries to ensure products meet quality, quantity, and pricing standards Ensure proper cleaning and maintenance of all kitchen areas, equipment, and storage facilities Enforce Club policies, procedures, and employee standards in accordance with company guidelines Attend food and beverage meetings and contribute to operational planning Communicate effectively with members, management, and team members in a professional manner Maintain a professional demeanor and appearance consistent with Club standards Perform additional duties as assigned by culinary leadership Requirements Required Qualifications Associate degree in Culinary Arts or related field, or equivalent experience Minimum of 1 year of relevant culinary experience in a professional kitchen Previous supervisory or leadership experience in a kitchen environment Strong culinary skills with knowledge of cooking techniques, food preparation, and presentation Knowledge of food safety, sanitation, and kitchen operations Excellent organizational and time management skills Strong interpersonal and communication skills in English Ability to multitask and perform effectively in a fast-paced, high-volume environment Ability to follow instructions and exercise sound judgment in a dynamic environment Nassau County Food Handler Certification (or ability to obtain within a specified timeframe) Preferred Qualifications Experience in a private club, luxury hospitality, or fine dining environment Experience with menu development and event execution Familiarity with inventory management and cost control practices Culinary certifications or advanced training CPR and AED Certification Work Environment & Conditions Work is performed in a high-volume kitchen environment Frequently exposed to heat, cold, humidity, and kitchen equipment Moderate to loud noise levels during service periods Regularly required to stand, walk, and use hands for extended periods Frequently required to reach, bend, stoop, and lift items Must be able to lift up to 30 pounds frequently and up to 10 pounds regularly Requires close, distance, and peripheral vision, as well as the ability to taste and smell Compensation & Benefits $75,000 - $80,000 annually Group health coverage (medical, dental, & vision) 401(k) plan Company provided life insurance Generous paid holiday schedule and paid vacation & sick days
Responsibilities
The Sous Chef supports the Executive Chef in overseeing daily kitchen operations, including staff supervision, food quality control, and menu execution. They are responsible for maintaining high standards of sanitation, managing inventory, and ensuring efficient service during events and daily dining.
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 ESPO
, England, United Kingdom - Full Time
Skills Needed
Food Hygiene, Catering Operations, Menu Compilation, Food Safety, Health And Safety, Staff Supervision, Food Costing, Menu Planning, It Skills, Stock Taking, Customer Rapport, Teamwork
Specialization
Candidates must hold a Basic Food Hygiene Certificate and possess experience in cooking, ordering, and stock taking. The role requires strong food safety knowledge, staff supervision experience, and a flexible approach to working hours.
Experience Required
Minimum 2 year(s)
Chef-Head at Residence Inn Marriott Provo South University
Santiago, Santiago Metropolitan Region, Chile - Full Time
Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Budget Management, Menu Development, Recipe Creation, Sanitation Standards, Food Handling, Purchasing, Inventory Management, Equipment Maintenance, Waste Control, Team Management, Guest Relations, Performance Management, Training Development
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include preparing food, developing menus, maintaining purchasing and storage standards, and leading the culinary team effectively.
Experience Required
Minimum 2 year(s)
Sous Chef at The Cake Bake Shop Admin LLC
Bay Lake, Florida, United States - Full Time
Skills Needed
Culinary Skills, Leadership, Financial Acumen, Inventory Management, Scheduling, Hospitality Awareness, Team Development, Attention To Detail, Food Safety, Alcohol Safety
Specialization
A degree in Culinary or a related field is preferred, along with at least 3 years of restaurant experience, including 1 year as a Sous Chef in fine dining. Candidates must be Servsafe Certified and able to work flexible hours.
Experience Required
Minimum 2 year(s)
Cook/Chef at Galleria Woods
Addison, Illinois, United States - Full Time
Skills Needed
Production Cooking, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement, Culinary Preparation
Specialization
Candidates must possess a minimum of one year of equivalent cooking experience in a restaurant or senior living setting, and a high school diploma is required. A culinary degree is preferred for this hospitality-focused role.
Cook/Chef at Havenwood of Richfield
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 Harbor's Edge Continuing Care Retirement Community
Norfolk, Virginia, United States - Full Time
Skills Needed
Menu Planning, Hiring, Promotion, Disciplinary Decisions, Staff Supervision, Staff Training, Food Quality Control, Nutrition, Portion Control, Food Presentation, Sanitation, Safety Compliance, Therapeutic Diets, Culinary Arts, Institutional Food Service
Specialization
Candidates must possess a High School Diploma or GED, along with a minimum of 5 years of cooking experience, including at least 3 years in a supervisory role within long-term care or a high-volume, upscale food service setting. A Culinary degree is preferred, and a current Food Handler’s certification is required.
Experience Required
Minimum 5 year(s)
Sous Chef at Bartell Hotels, a CALP
San Diego, California, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, Food Preparation, Recipe Management, Cost Control, Waste Minimization, Quality Assurance, Staff Supervision, Maintenance Reporting, Portion Control, Food Safety, Inventory Management, Communication, Time Management, Problem Solving, Customer Service
Specialization
A culinary degree and a minimum of 2 years of progressive kitchen experience are expected for this role. The position requires strong leadership skills and the ability to manage kitchen operations effectively.
Experience Required
Minimum 2 year(s)
Sous Chef at Delmar Gardens of Chesterfield
Lenexa, Kansas, United States - Full Time
Skills Needed
Culinary Skills, Food Preparation, Assisting Chef
Specialization
The successful candidate must possess artistic culinary skills to assist with meal preparation for residents. Prior experience in hospitals, hotels, banquet settings, or senior housing is considered a plus.
Experience Required
Minimum 2 year(s)
Head Chef at Upper Crust Food Service
Vermillion, South Dakota, United States - Full Time
Skills Needed
Teamwork, Cooking Methods, Customer Service, Sanitation Standards, Menu Planning, Food Safety, Communication, Staff Management, Problem Solving, Time Management, Presentation Skills, Inventory Management, Training, Professional Appearance, Positive Attitude, Emergency Handling
Specialization
Candidates should have 3+ years of experience in high-volume food production or catering, and a culinary degree is preferred. A valid manager level sanitation certification is required or must be obtained within 30 days of employment.
Experience Required
Minimum 2 year(s)
Sous Chef at Madeline Hotel and Residences Auberge Resorts Collection
Cabo San Lucas, Baja California Sur, Mexico - Full Time
Skills Needed
Teamwork, Professionalism, Service Orientation, Kitchen Management, Recipe Control, Quality Assurance, Communication, Flexibility, Positive Attitude, Safety Practices, Culinary Skills, Time Management, Leadership, Organization, Problem Solving
Specialization
Candidates must be willing to work flexible hours and maintain a positive, motivating attitude. They should have comprehensive knowledge in the culinary field and demonstrate professionalism and luxury service orientation.
Experience Required
Minimum 2 year(s)
Cook/Chef at Sedgebrook
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 minimum of one year of cooking experience in a restaurant, senior living setting, or equivalent role, and must have a high school diploma, though a culinary degree is preferred. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.
Sous Chef at bartaco
Westport, Connecticut, United States - Full Time
Skills Needed
Leadership, Coaching, Development, Culinary Operations, Guest Experience, Teamwork, Mentoring, Scheduling, Staffing, Inventory Control, Food Cost Management, Communication, Problem Solving, Decision Making, Innovation, Hospitality
Specialization
Candidates need 1-3 years of culinary management experience, with a culinary arts degree being preferred but not required. Essential attributes include excellent cooking skills, experience mentoring hourly team members, attention to detail, problem-solving abilities, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Head Chef at BaxterStorey
Bath, England, United Kingdom - Full Time
Skills Needed
People Management, Communication Skills, Initiative, Time Management, Team Player, Organization, Record Keeping, Stock Management, Waste Control, Menu Consistency, Liaison, Training Junior Staff, Supplier Ordering
Specialization
Candidates must possess a minimum of three years of experience in people management, coupled with excellent communication and organizational skills. The role requires taking initiative, demonstrating strong time management, and being a supportive team player willing to work according to business needs.
Experience Required
Minimum 2 year(s)
Line Chef at Greene King
Brighton, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Presentation Skills, Hygiene Maintenance, Safety Regulations, Team Communication, Pressure Management, Passion For Food, Learning New Skills, Teamwork
Specialization
The ideal candidate should be able to work under pressure in a busy kitchen and have a passion for delivering well-presented meals. A willingness to learn new skills and assist in various kitchen areas is also important.
Sous Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Menu Creation, Kitchen Operations, Staff Recruitment, Staff Training, Budget Control, Stock Control, Supplier Relationships, Food Safety Compliance, Health & Safety Compliance, Safeguarding Policies, Communication, Financial Management, Food Trends Knowledge, Sustainability Knowledge
Specialization
Candidates must possess strong leadership and team management skills, coupled with a passion for fresh, quality ingredients and innovative menus. Essential requirements include excellent organizational, communication, and financial management skills, along with knowledge of current food trends, sustainability, and allergen control.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
Washington, District of Columbia, United States - Full Time
Skills Needed
Leadership, Supervision, Delegation, Prioritization, Team Motivation, Training, Goal Development, Budget Reviews, Menu Knowledge, Recipe Adherence, Quality Checks, Ecosure Compliance, Servesafe Compliance, Safety Promotion, Waste Minimization, Menu Development
Specialization
Candidates must possess three years of formal culinary school or equivalent experience, along with a minimum of three years in a leadership role as a Sous Chef across various kitchen stations, including pastries. Essential qualities include a passion for food, the ability to achieve perfection, effective supervisory and training skills, and the capacity to stay current with culinary trends.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey
City of Edinburgh, Scotland, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Cleaning, Maintenance, Inventory Management, Leadership, Communication, Problem Solving, Creativity, Food Safety, Organizational Skills, Culinary Techniques
Specialization
Candidates should have a culinary degree or equivalent experience in a high-quality restaurant setting, along with proven experience as a Sous Chef or in a similar role. Strong leadership, organizational skills, and a commitment to food safety are essential.
Experience Required
Minimum 2 year(s)
Head Chef at BaxterStorey
Uttoxeter, England, United Kingdom - Full Time
Skills Needed
Culinary Flair, Organisational Skills, Team Development, Menu Creation, Kitchen Operations Oversight, Food Quality Assurance, Seasonal Menu Development, Team Leadership, Inventory Control, Food Cost Management, Food Safety Compliance, Budget Management, Quality Control, Culinary Trends Awareness, Staff Mentoring, Recipe Development
Specialization
Candidates must possess proven experience as a Head Chef in a high-volume professional kitchen, demonstrating strong leadership and excellent culinary skills across various cuisines. Proficiency in menu planning, cost management, and strict adherence to food safety regulations are essential requirements.
Experience Required
Minimum 5 year(s)
Sous Chef at Evok Collection
Venice, Veneto, Italy - Full Time
Skills Needed
Coordination, Supervision, Plating, Quality Control, Supply Management, Stock Monitoring, Haccp Compliance, Team Building, Problem Solving, Adaptability
Specialization
Candidates must have at least one year of experience as a Sous Chef in a high-level restaurant and possess strong abilities in goal orientation, adaptability, team building, and problem-solving.