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Chef Jobs overseas

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Sous Chef - Green O at Knightsbridge Capital Corporation
Greenough, Montana, United States - Full Time
Skills Needed
Culinary Management, Food Preparation, Menu Planning, Inventory Control, Team Leadership, Food Safety, Communication, Coaching, Training, Guest Satisfaction, Performance Management, Special Orders, Production Needs, Operational Improvements, Employee Development, Sanitation Standards
Specialization
Candidates should have a high school diploma or equivalent, with a certificate in culinary arts preferred. Experience as a Lead Line Cook or Sous Chef is helpful, but the right individual will be trained.
Chef de projets F/H at Eiffage
Issoudun, Centre-Val de Loire, France - Full Time
Skills Needed
Project Management, Innovation, Sustainability, Team Collaboration, Client Relations, Problem Solving, Communication, Adaptability
Specialization
Candidates should have relevant experience in project management and a strong understanding of sustainable practices. A commitment to social and environmental responsibility is essential.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Leadership, Team Management, Culinary Creativity, Cost Control, Japanese Cuisine, Italian Cuisine, Event Coordination, Haccp Standards, Communication, Training, Detail Orientation, Adaptability, Negotiation, Food Presentation, Quality Control, Stock Management
Specialization
Candidates should have strong leadership skills, a passion for culinary arts, and experience in both Japanese and Italian cuisines. Attention to detail, adaptability, and a focus on profitability are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Oregon Health & Science University
Portland, Oregon, United States - Full Time
Skills Needed
Communication, Time Management, Organizing Workload, Cost Control, Guest Service, Information Management, Food Safety, Sanitation
Specialization
Candidates must have formal culinary training and at least five years of experience in high-volume food production. Certifications such as Certified Working Chef and ServSafe are required.
Experience Required
Minimum 5 year(s)
CHEF DE PROJET DATA at Inetum
Saint-Ouen, Centre-Val de Loire, France - Full Time
Skills Needed
Business Intelligence, Data Quality, Project Management, Data Governance, Dashboard Development, Stakeholder Communication, Data Remediation, Data Analysis
Specialization
Candidates should have a Bac+5 degree in IT or data-related fields and at least 4 years of experience in data processing. Proactivity and effective communication with stakeholders are essential.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Api Restauration
Châtillon, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Standards, Organization Skills, Autonomy, Customer Service, Passion, Dynamism, Innovation, Positive Energy
Specialization
A diploma in hospitality or restaurant management is preferred along with significant experience in collective catering. Candidates should possess strong culinary skills, team management abilities, and a customer service orientation.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie at Accor
Doha, , Qatar - Full Time
Skills Needed
Culinary Skills, Food Safety, Creativity, Attention To Detail, Communication, Teamwork, Time Management, Multitasking, Mentoring, Recipe Development, Hygiene Standards, Inventory Management, Adaptability, Stamina, Hospitality, Customer Focus
Specialization
Candidates should have previous experience as a Demi Chef de Partie or in a similar role, along with a culinary degree or equivalent professional experience. Strong knowledge of cooking techniques, food safety principles, and excellent communication skills are essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Minor International
Bangkok, , Thailand - Full Time
Skills Needed
Culinary Experience, Leadership, Team Management, International Cuisine, Menu Development, Food Safety Regulations, Budgeting, Cost Control, Guest Service Skills, Training, Scheduling, Sanitation Rules, Inventory Control, Supply Management, Fusion Cooking, French Cuisine, Italian Cuisine
Specialization
Candidates must have at least 3 years of culinary experience, including 2 years in a senior leadership role within a luxury hotel environment. A strong background in international cuisine and knowledge of budgeting and food safety regulations is essential.
Experience Required
Minimum 5 year(s)
Sous Chef - (Ocean) at Scenic
, , - Full Time
Skills Needed
Culinary Experience, Food Preparation, Guest Satisfaction, Inventory Management, Public Health Policies, Team Training, Operational Updates, Service Culture, Buffet Presentations, Multi Cultural Team Support, Quality Control, Service Line Management, Cleanliness Compliance, Crew Satisfaction, Productivity Maximization, Retention Strategies
Specialization
Candidates must have a minimum of eight years of culinary experience, including three years as a Sous Chef or in a similar role. Strong English communication skills and knowledge of public health policies are essential.
Experience Required
Minimum 10 year(s)
Executive sous chef at Minor International
Surat Thani, Surat Thani, Thailand - Full Time
Skills Needed
Culinary Operations, Team Management, Menu Engineering, Food Quality Control, Hygiene Standards, Food Safety Management, Problem Solving, Creativity, Communication, Training, Organizational Skills, Customer Service, Energy Conservation, Waste Management, Employee Development, Market Analysis
Specialization
Candidates should have a minimum of 5 years of experience in culinary operations, preferably in luxury hotel environments. Strong team management skills, a positive attitude, and innovative thinking are essential for this role.
Experience Required
Minimum 5 year(s)
Temporary Sous Chef at Kimpton Hotels & Restaurants
Manchester, Vermont, United States - Full Time
Skills Needed
Culinary Experience, Team Leadership, Communication, Training, Problem Resolution, Interpersonal Skills, Knife Skills, Creativity, Multitasking, Food Quality Control, Budget Management, Service Education, Staff Development, Scheduling, Hiring, Cleaning Supervision
Specialization
Candidates should have at least 1 year of culinary experience in a high-volume restaurant and possess strong leadership and communication skills. A bachelor's degree in Culinary Science is preferred, along with a flexible schedule.
EN - Chef de Partie at Accor
Abu Dhabi, Abu Dhabi Emirate, United Arab Emirates - Full Time
Skills Needed
Culinary Skills, Creativity, Attention To Detail, Food Safety Regulations, Sanitation Practices, Kitchen Hygiene Standards, Communication, Teamwork, Organizational Skills, Multitasking, Recipe Development, Mentoring, Quality Control, Guest Satisfaction, Inventory Management, Catering
Specialization
Candidates should have a culinary degree or equivalent certification and proven experience in a professional kitchen environment. Strong culinary skills, creativity, and knowledge of food safety regulations are essential for this position.
Experience Required
Minimum 2 year(s)
Sous Chef-Nashville at Barcelona Wine Bar
Nashville, Tennessee, United States - Full Time
Skills Needed
Passion For Food, Wine Knowledge, Guest Experience, Time Management, Active Listening, Teaching Techniques, Basic Computer Skills
Specialization
Candidates should have 1-3 years of high volume kitchen experience, with a culinary degree preferred. They must be able to handle pressure and maintain high hygiene and food safety standards.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Verneuil-en-Bourbonnais, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Standards, Organization, Autonomy, Customer Service, Passion, Dynamism, Innovation, Cooking, Leadership, Communication, Rigor, Creativity, Quality Control, Seasonal Cooking
Specialization
Candidates should have a diploma in hospitality or restaurant management and significant experience in collective catering. Skills in culinary techniques, team management, and customer service are essential.
Experience Required
Minimum 2 year(s)
CHEF DE RAYON (H/F) at Groupement Mousquetaires
Bartenheim, Grand Est, France - Full Time
Skills Needed
Leadership, Team Management, Customer Satisfaction, Commercial Management, Operational Efficiency, Performance Optimization, Cashier Supervision, Baking, Drive Management, Retail Operations
Specialization
A complete immersion in the store and team is expected. You will be responsible for managing operations, including the drive and bakery, while also overseeing the checkout line.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with at least 3 years of experience in a similar setting. Knowledge of HACCP and hygiene, along with the ability to thrive in a fast-paced kitchen, is essential.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background and at least 3 years of experience in a similar setting. Knowledge of HACCP and hygiene, along with the ability to thrive in a fast-paced kitchen, is essential.
Experience Required
Minimum 2 year(s)
EXECUTIVE SOUS CHEF at Compass Group
, Florida, United States - Full Time
Skills Needed
Culinary Arts, Food Services Technology, Sanitation Compliance, Cost Control, Food Preparation, Team Management, Customer Service, Communication Skills, Food Presentation, Inventory Management, Servsafe Certification, Haccp Certification, Culinary Trends, Training And Development, Creativity, Problem Solving
Specialization
Candidates should have a B.S. Degree in Culinary Arts or related field, along with 3-5 years of relevant culinary experience. Mastery of various kitchen positions and knowledge of food cost management are essential.
Experience Required
Minimum 2 year(s)
Chef d'équipe (H/F) at SALTI
Le Palais-sur-Vienne, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Team Management, Mechanical Knowledge, Hydraulic Knowledge, Electrical Knowledge, Pneumatic Knowledge, Diesel Knowledge, Organization, Rigor, Communication, Problem Solving
Specialization
Candidates should have a passion for mechanics and experience in team management. A diploma in mechanics or knowledge in hydraulics, electricity, pneumatics, and/or diesel mechanics is required.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with at least 3 years of experience in a similar setting. Knowledge of HACCP and hygiene, along with a good command of English, is essential.
Experience Required
Minimum 2 year(s)
Sous Chef - Green O at Knightsbridge Capital Corporation
Greenough, Montana, United States -
Full Time

Start Date

Immediate

Expiry Date

01 Mar, 26

Salary

0.0

Posted On

01 Dec, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Management, Food Preparation, Menu Planning, Inventory Control, Team Leadership, Food Safety, Communication, Coaching, Training, Guest Satisfaction, Performance Management, Special Orders, Production Needs, Operational Improvements, Employee Development, Sanitation Standards

Industry

Description
Join the Team at Montana's Premier Luxury Ranch Resort!  The green o is nestled deep on the densely timbered southern edge of the expansive 37,000-acre Paws Up Ranch, the green o is a hidden gem designed for adults searching for the perfect blend of adventure and serenity. Staying true to our Montana roots, we’ve created 12 secluded Haus accommodations that give you the ultimate in privacy while surrounding you in nature. This isn’t just a luxury resort. This is a place where breathtaking views meet thrilling outdoor adventures—a place where your soul and spirit can wander. The Social Haus is located at the center of the resort, the Social Haus is the true heart of the green o, just a short walk from each of the Haus accommodations. Soaring windows open to the outdoors, allowing the mingling of cooking aromas with the fresh, pine-scented air. Details like Shou Sugi Ban wood, stained to match the surrounding pine trees, and artisan-designed custom lighting accentuate the feeling that you’re enveloped in the forest. Inside, you’ll encounter the inner circle bar, an intimate lounge, a dining area and an open kitchen. Take in the sights and smells as you watch chefs prepare exquisite meals for breakfast, lunch and dinner. Position:  Paws Up Montana l the green o is seeking a Sous to add to our team. The role of the Sous Chef is to assists in the culinary management and food creation of an assigned restaurant outlet. What We Offer:  * Medical, Dental, Vision Insurance * 401K with Employer Match * Paid Time Off – 9 Floating Holidays and 15 Personal Days * Career Development and Advancement Opportunities * Life Insurance, Long Term, and Short-Term Disability * Employee Assistance Program (5 free counseling sessions) * Referral Bonus Program (Get paid $250 to recruit) * Carpool Reimbursement ($5-$20/Day) * Employee Discounts on Merchandise (30% on select items in our retail store) * Employee Lunch Provided The Primary Functions are:  * Supervise culinary team members through multiple meal functions to ensure that methods of cooking, garnishing and portion sizes are as defined by recipes and consistently adhered to * Exhibit culinary talents by personally performing tasks while leading the staff and managing food-related functions * Prepare and cook foods of all types, either on a regular basis or for special guests or functions * Identify and communicate production needs to culinary team members * Meet daily with Executive Chef and Culinary management to coordinate and ensure production standards, determine specials, employee meals, review kitchen personnel needs and issues, etc. * Conduct shift meetings with culinary department * Understand and follow the food allergy procedure and special orders/restrictions * Estimate daily production needs and communicate production needs to culinary team members * Assist in the development of menus and food items * Work to continually improve guest dining satisfaction * Improve service by communicating and assisting to understand guest needs, providing guidance, feedback, and individual coaching when needed * Submit future goals, operational improvements, and personnel management with our Culinary Management * Provide day-to-day guidance and oversight of culinary team members; actively promote, train, coach, and recognize performance * Interview, hire, train, and develop culinary team members * Identify, address and document individual employee performance according to standard operating procedures * Perform a daily “walk through” of inventory to prioritize product utilization * Purchase and order of all food product and supplies for multiple outlets * Manage culinary operations and ensures compliance with all Food & Beverage policies, sanitation, food standards and procedures. Looking for Team Members with: * High school diploma, GED or vocational training or job-related course work; Certificate in culinary arts or relevant field * Experience as a Lead Line Cook, or Sous Chef is helpful, but we are willing to invest and teach the right individual * Proven ability to plan menus * Order and control inventory * Valid Food Handler’s License * Valid State Driver’s License Paws Up Montana provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training
Responsibilities
The Sous Chef supervises culinary team members and ensures that cooking methods, garnishing, and portion sizes are consistently adhered to. They also assist in menu development and work to improve guest dining satisfaction.
Sous Chef - Green O at Knightsbridge Capital Corporation
Greenough, Montana, United States - Full Time
Skills Needed
Culinary Management, Food Preparation, Menu Planning, Inventory Control, Team Leadership, Food Safety, Communication, Coaching, Training, Guest Satisfaction, Performance Management, Special Orders, Production Needs, Operational Improvements, Employee Development, Sanitation Standards
Specialization
Candidates should have a high school diploma or equivalent, with a certificate in culinary arts preferred. Experience as a Lead Line Cook or Sous Chef is helpful, but the right individual will be trained.
Chef de projets F/H at Eiffage
Issoudun, Centre-Val de Loire, France - Full Time
Skills Needed
Project Management, Innovation, Sustainability, Team Collaboration, Client Relations, Problem Solving, Communication, Adaptability
Specialization
Candidates should have relevant experience in project management and a strong understanding of sustainable practices. A commitment to social and environmental responsibility is essential.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Leadership, Team Management, Culinary Creativity, Cost Control, Japanese Cuisine, Italian Cuisine, Event Coordination, Haccp Standards, Communication, Training, Detail Orientation, Adaptability, Negotiation, Food Presentation, Quality Control, Stock Management
Specialization
Candidates should have strong leadership skills, a passion for culinary arts, and experience in both Japanese and Italian cuisines. Attention to detail, adaptability, and a focus on profitability are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Oregon Health & Science University
Portland, Oregon, United States - Full Time
Skills Needed
Communication, Time Management, Organizing Workload, Cost Control, Guest Service, Information Management, Food Safety, Sanitation
Specialization
Candidates must have formal culinary training and at least five years of experience in high-volume food production. Certifications such as Certified Working Chef and ServSafe are required.
Experience Required
Minimum 5 year(s)
CHEF DE PROJET DATA at Inetum
Saint-Ouen, Centre-Val de Loire, France - Full Time
Skills Needed
Business Intelligence, Data Quality, Project Management, Data Governance, Dashboard Development, Stakeholder Communication, Data Remediation, Data Analysis
Specialization
Candidates should have a Bac+5 degree in IT or data-related fields and at least 4 years of experience in data processing. Proactivity and effective communication with stakeholders are essential.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Api Restauration
Châtillon, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Standards, Organization Skills, Autonomy, Customer Service, Passion, Dynamism, Innovation, Positive Energy
Specialization
A diploma in hospitality or restaurant management is preferred along with significant experience in collective catering. Candidates should possess strong culinary skills, team management abilities, and a customer service orientation.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie at Accor
Doha, , Qatar - Full Time
Skills Needed
Culinary Skills, Food Safety, Creativity, Attention To Detail, Communication, Teamwork, Time Management, Multitasking, Mentoring, Recipe Development, Hygiene Standards, Inventory Management, Adaptability, Stamina, Hospitality, Customer Focus
Specialization
Candidates should have previous experience as a Demi Chef de Partie or in a similar role, along with a culinary degree or equivalent professional experience. Strong knowledge of cooking techniques, food safety principles, and excellent communication skills are essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Minor International
Bangkok, , Thailand - Full Time
Skills Needed
Culinary Experience, Leadership, Team Management, International Cuisine, Menu Development, Food Safety Regulations, Budgeting, Cost Control, Guest Service Skills, Training, Scheduling, Sanitation Rules, Inventory Control, Supply Management, Fusion Cooking, French Cuisine, Italian Cuisine
Specialization
Candidates must have at least 3 years of culinary experience, including 2 years in a senior leadership role within a luxury hotel environment. A strong background in international cuisine and knowledge of budgeting and food safety regulations is essential.
Experience Required
Minimum 5 year(s)
Sous Chef - (Ocean) at Scenic
, , - Full Time
Skills Needed
Culinary Experience, Food Preparation, Guest Satisfaction, Inventory Management, Public Health Policies, Team Training, Operational Updates, Service Culture, Buffet Presentations, Multi Cultural Team Support, Quality Control, Service Line Management, Cleanliness Compliance, Crew Satisfaction, Productivity Maximization, Retention Strategies
Specialization
Candidates must have a minimum of eight years of culinary experience, including three years as a Sous Chef or in a similar role. Strong English communication skills and knowledge of public health policies are essential.
Experience Required
Minimum 10 year(s)
Executive sous chef at Minor International
Surat Thani, Surat Thani, Thailand - Full Time
Skills Needed
Culinary Operations, Team Management, Menu Engineering, Food Quality Control, Hygiene Standards, Food Safety Management, Problem Solving, Creativity, Communication, Training, Organizational Skills, Customer Service, Energy Conservation, Waste Management, Employee Development, Market Analysis
Specialization
Candidates should have a minimum of 5 years of experience in culinary operations, preferably in luxury hotel environments. Strong team management skills, a positive attitude, and innovative thinking are essential for this role.
Experience Required
Minimum 5 year(s)
Temporary Sous Chef at Kimpton Hotels & Restaurants
Manchester, Vermont, United States - Full Time
Skills Needed
Culinary Experience, Team Leadership, Communication, Training, Problem Resolution, Interpersonal Skills, Knife Skills, Creativity, Multitasking, Food Quality Control, Budget Management, Service Education, Staff Development, Scheduling, Hiring, Cleaning Supervision
Specialization
Candidates should have at least 1 year of culinary experience in a high-volume restaurant and possess strong leadership and communication skills. A bachelor's degree in Culinary Science is preferred, along with a flexible schedule.
EN - Chef de Partie at Accor
Abu Dhabi, Abu Dhabi Emirate, United Arab Emirates - Full Time
Skills Needed
Culinary Skills, Creativity, Attention To Detail, Food Safety Regulations, Sanitation Practices, Kitchen Hygiene Standards, Communication, Teamwork, Organizational Skills, Multitasking, Recipe Development, Mentoring, Quality Control, Guest Satisfaction, Inventory Management, Catering
Specialization
Candidates should have a culinary degree or equivalent certification and proven experience in a professional kitchen environment. Strong culinary skills, creativity, and knowledge of food safety regulations are essential for this position.
Experience Required
Minimum 2 year(s)
Sous Chef-Nashville at Barcelona Wine Bar
Nashville, Tennessee, United States - Full Time
Skills Needed
Passion For Food, Wine Knowledge, Guest Experience, Time Management, Active Listening, Teaching Techniques, Basic Computer Skills
Specialization
Candidates should have 1-3 years of high volume kitchen experience, with a culinary degree preferred. They must be able to handle pressure and maintain high hygiene and food safety standards.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Verneuil-en-Bourbonnais, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Standards, Organization, Autonomy, Customer Service, Passion, Dynamism, Innovation, Cooking, Leadership, Communication, Rigor, Creativity, Quality Control, Seasonal Cooking
Specialization
Candidates should have a diploma in hospitality or restaurant management and significant experience in collective catering. Skills in culinary techniques, team management, and customer service are essential.
Experience Required
Minimum 2 year(s)
CHEF DE RAYON (H/F) at Groupement Mousquetaires
Bartenheim, Grand Est, France - Full Time
Skills Needed
Leadership, Team Management, Customer Satisfaction, Commercial Management, Operational Efficiency, Performance Optimization, Cashier Supervision, Baking, Drive Management, Retail Operations
Specialization
A complete immersion in the store and team is expected. You will be responsible for managing operations, including the drive and bakery, while also overseeing the checkout line.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with at least 3 years of experience in a similar setting. Knowledge of HACCP and hygiene, along with the ability to thrive in a fast-paced kitchen, is essential.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background and at least 3 years of experience in a similar setting. Knowledge of HACCP and hygiene, along with the ability to thrive in a fast-paced kitchen, is essential.
Experience Required
Minimum 2 year(s)
EXECUTIVE SOUS CHEF at Compass Group
, Florida, United States - Full Time
Skills Needed
Culinary Arts, Food Services Technology, Sanitation Compliance, Cost Control, Food Preparation, Team Management, Customer Service, Communication Skills, Food Presentation, Inventory Management, Servsafe Certification, Haccp Certification, Culinary Trends, Training And Development, Creativity, Problem Solving
Specialization
Candidates should have a B.S. Degree in Culinary Arts or related field, along with 3-5 years of relevant culinary experience. Mastery of various kitchen positions and knowledge of food cost management are essential.
Experience Required
Minimum 2 year(s)
Chef d'équipe (H/F) at SALTI
Le Palais-sur-Vienne, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Team Management, Mechanical Knowledge, Hydraulic Knowledge, Electrical Knowledge, Pneumatic Knowledge, Diesel Knowledge, Organization, Rigor, Communication, Problem Solving
Specialization
Candidates should have a passion for mechanics and experience in team management. A diploma in mechanics or knowledge in hydraulics, electricity, pneumatics, and/or diesel mechanics is required.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with at least 3 years of experience in a similar setting. Knowledge of HACCP and hygiene, along with a good command of English, is essential.
Experience Required
Minimum 2 year(s)