Y-Axis Jobs Logo
Send us feedback
telephone  +91 7670 800 001
Log in Sign up Try Premium

Chef Jobs overseas

About 8247 results in (2) seconds Clear Filters

Jobs Search

About 8247 results in (2) seconds
Sous Chef-Junior at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kochi, kerala, India - Full Time
Skills Needed
Food Production, Purchasing, Kitchen Sanitation, Culinary Standards, Food Handling, Staff Leadership, Inventory Management, Loss Prevention, Guest Relations, Shift Supervision, Food Presentation, Budget Management, Employee Training, Quality Control, Menu Development
Specialization
Candidates need either a high school diploma or GED with four years of relevant culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of related experience. Core duties involve maintaining culinary standards, supervising daily shift operations, and ensuring compliance with sanitation and quality control procedures.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuah, Kedah, Malaysia - Full Time
Skills Needed
Culinary Talents, Staff Leadership, Food Management, Budget Management, Quality Control, Staff Development, Sanitation Standards, Food Presentation, Purchasing, Food Storage, Food Handling, Equipment Maintenance, Team Supervision, Interpersonal Skills, Financial Decision Making, Customer Service
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 managing shift operations, assisting the Executive Chef, developing new culinary applications, and maintaining purchasing and sanitation standards.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Budapest, Central Hungary, Hungary - Full Time
Skills Needed
Supervision, Food Presentation, Menu Planning, Food Safety, Kitchen Management, Staff Training, Scheduling, Inventory Management, Quality Control, Culinary Arts, Team Leadership, Communication, Conflict Resolution, Safety Compliance
Specialization
Candidates must have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A technical, trade, or vocational school degree is required for this position.
Experience Required
Minimum 5 year(s)
Junior Sous Chef at Accor
London, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Team Leadership, Food Safety, Haccp Compliance, Stock Control, Cost Management, Menu Preparation, Staff Training, Workflow Organization, French Cuisine, Inventory Management, Health And Safety, Service Standards
Specialization
Candidates must have experience in a fast-paced kitchen environment and a strong passion for culinary excellence. The role requires the ability to motivate a team, manage operational workflows, and uphold brand standards in a professional setting.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Accor
Washington, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Food Preparation, Haccp, Food Safety, Menu Planning, Stock Control, Quality Control, Team Supervision, Staff Training, Budgeting, Inventory Management, Culinary Arts, Event Catering, Communication, Problem Solving, Time Management
Specialization
Candidates must have at least one year of experience in kitchen management and a strong background in food preparation. Proficiency in catering for large events and a solid understanding of food safety regulations are essential for this role.
Experience Required
Minimum 2 year(s)
Chef de Rang F/H at Fairfield by Marriott Cincinnati Uptown
Paris, Ile-of-France, France - Full Time
Skills Needed
Customer Service, Team Coordination, Table Setup, Billing Management, Cash Handling, Hygiene Compliance, Stock Management, Communication, Flexibility, Organization, Responsibility, Experience In Hospitality, Leadership, Listening Skills, French Proficiency, English Proficiency, Motivation
Specialization
Candidates should have experience in hospitality, particularly in banquets and restaurant service, and possess strong organizational and leadership skills. Proficiency in French and English is required, along with a commitment to hygiene and safety standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisines at Accor
Melbourne, Victoria, Australia - Full Time
Skills Needed
Culinary Excellence, Leadership, Team Management, Menu Development, Operational Management, Health & Safety, Haccp, French Cuisine, Fine Dining, A La Carte Service, Event Kitchen Operations, People Management, Mentoring, Attention To Detail, Proactive Approach
Specialization
Candidates must possess extensive experience in fine dining, particularly with French cuisine, and proven expertise in both à la carte and event kitchen settings. Essential qualifications include exceptional people management skills, a creative mindset, and the ambition to progress into an Executive Sous Chef role, along with full working rights in Australia.
Experience Required
Minimum 5 year(s)
Chef - Part time at Summerset
Waikanae, Wellington, New Zealand - Full Time
Skills Needed
Cooking, Food Preparation, Menu Creation, Food Control Plan Compliance, Team Guidance, Culinary Flair, Short Order Cooking, Dietary Catering, Fine Dining Catering, Themed Event Catering, Food Safety Plan Understanding, Team Player
Specialization
Candidates must be experienced and passionate Chefs accustomed to a fast-paced kitchen environment, capable of handling both set meals and café orders. Essential qualifications include a professional cookery qualification, experience as a Cook or Chef, and a sound understanding of Food Safety Plans.
Experience Required
Minimum 2 year(s)
Caterlink - Chef at BaxterStorey
Manchester, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety Procedures, Health And Safety Procedures, Inventory Management, Budget Monitoring, Client Relations, Customer Service, Paperwork Completion
Specialization
Candidates must be able to prepare, cook, and present food to required standards while strictly adhering to all Food Safety and Health and Safety regulations. This term-time only position requires commitment to safeguarding children and vulnerable adults, necessitating an enhanced DBS disclosure.
Chef - full time at Greene King
Uxbridge, England, United Kingdom - Full Time
Skills Needed
Stocking, Cleaning, Hygiene Maintenance, Safety Regulation Adherence, Clear Communication, Positive Attitude, Challenge Orientation, Fast Paced Environment Adaptation, Willingness To Learn
Specialization
The ideal candidate must help the kitchen service run smoothly by ensuring it is well stocked and clean, while maintaining high hygiene and safety standards. They should bring a positive attitude, thrive in a fast-paced environment, and show a willingness to expand their kitchen skills.
Sous Chef (LVSL) at Civitas Senior Living
Longview, Texas, United States - Full Time
Skills Needed
Culinary Artistry, Kitchen Leadership, Sanitation, Ingredient Storage, Ingredient Management, Customer Service, Food Preparation, Hospitality
Specialization
Candidates must have previous experience as a Sous Chef or Lead Cook in a restaurant or hospitality setting. A positive mindset, willingness to learn, and the physical stamina to stand for extended periods are required.
Experience Required
Minimum 2 year(s)
Senior Sous Chef at BaxterStorey
Scarborough, England, United Kingdom - Full Time
Skills Needed
Sous Chef, Leadership, Teamwork, Food Safety, Hygiene Standards, Menu Planning, Food Preparation, Customer Service, Food Presentation, Training, Motivation, Financial Management, Health & Safety, Environmental Legislation, Communication, Innovation
Specialization
Candidates should have previous experience as a Sous Chef or Senior Sous Chef, along with strong leadership and teamwork skills. A passion for fresh food and knowledge of food safety standards is essential.
Experience Required
Minimum 2 year(s)
Chef de rang H/F at La Côte & L'Arête
Chantepie, Brittany, France - Full Time
Skills Needed
Customer Service, Table Service, Order Taking, Teamwork, Communication, Restaurant Operations, Dining Room Setup
Specialization
The ideal candidate is dynamic, motivated, and possesses a strong sense of customer service. While previous restaurant experience is appreciated, the role is open to those with a desire to learn and grow within the team.
Experienced chef at Greene King
Scunthorpe, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Presentation, Hygiene Standards, Safety Regulations, Team Communication, Fast Paced Service, Menu Knowledge, Kitchen Safety, Time Management
Specialization
Candidates should have the ability to work under pressure in a busy kitchen environment and demonstrate a passion for delivering well-presented food. A willingness to learn new skills and support different areas of the kitchen is essential for this role.
Chef de rang H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Customer Service, Table Service, Menu Knowledge, Wine Knowledge, Cocktail Knowledge, Teamwork, Communication, Sales Skills, Attention To Detail, Coordination
Specialization
The ideal candidate is energetic, sociable, and possesses strong interpersonal skills with a focus on quality service. You must be a team player with a sales-oriented mindset and the ability to work in a fast-paced restaurant environment.
Chef de Partie I at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Food Preparation, Cooking, Portion Control, Garnishing, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Safety Procedures, Teamwork, Communication, Guest Service, Professional Appearance, Training Assistance, Scheduling Assistance
Specialization
Candidates should ideally possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no prior supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside adherence to all company safety and security policies.
Experience Required
Minimum 2 year(s)
Chef de Partie 3 at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ankara, Ankara, Turkey - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Guest Service, Communication, Recipe Adherence, Food Safety, Time Management, Staff Training, Professionalism, Problem Solving, Collaboration
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)
Caterlink - Chef at BaxterStorey
Hull, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Presentation, Food Safety, Health And Safety, Inventory Management, Budget Monitoring, Action Planning, Customer Service, Team Player, Creativity
Specialization
Candidates must possess qualifications such as 706.1/706.2 or equivalent, along with a passion for food and creative flair in presentation. A strong focus on delivering excellent customer service and being a team player is also required.
Chef - Part time at Summerset
Cambridge, Waikato, New Zealand - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety, Menu Planning, Culinary Flair, Team Leadership, Customer Service, Kitchen Management, Catering, Food Control Plan Compliance
Specialization
Candidates should have experience working as a Cook or Chef and a sound understanding of Food Safety Plans. A professional cookery qualification is preferred, along with a passion for culinary excellence and teamwork.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Mint People
, England, United Kingdom - Full Time
Skills Needed
Culinary Skills, Leadership, Teamwork, Food Quality Control, Communication, Organizational Skills, Time Management, Haccp Compliance, Food Safety, Presentation Skills, Stock Control, Motivation, Training, Service Excellence, Pressure Management, Professionalism
Specialization
Candidates should have experience as a Chef de Partie or Junior Sous Chef in a luxury kitchen environment. Strong organizational and communication skills, along with a passion for quality ingredients, are essential.
Experience Required
Minimum 2 year(s)
Sous Chef-Junior at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kochi, kerala, India -
Full Time

Start Date

Immediate

Expiry Date

29 May, 26

Salary

0.0

Posted On

01 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Food Production, Purchasing, Kitchen Sanitation, Culinary Standards, Food Handling, Staff Leadership, Inventory Management, Loss Prevention, Guest Relations, Shift Supervision, Food Presentation, Budget Management, Employee Training, Quality Control, Menu Development

Industry

Hospitality

Description
JOB SUMMARY   Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.   CANDIDATE PROFILE    Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.   CORE WORK ACTIVITIES    Ensuring Culinary Standards and Responsibilities are Met • Maintains food handling and sanitation standards. • Performs all duties of Culinary and related kitchen area employees in high demand times. • Oversees production and preparation of culinary items. • Ensures employees keep their work areas clean and sanitary. • Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. • Complies with loss prevention policies and procedures. • Strives to improve service performance. • Communicates areas in need of attention to staff and follows up to ensure follow through. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Checks the quality of raw and cooked food products to ensure that standards are met. • Assists in determining how food should be presented and creates decorative food displays.   Supporting Culinary Team Activities • Supervises daily shift operations. • Ensures all employees have proper supplies, equipment and uniforms. • Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. • Ensures completion of assigned duties. • Participates in the employee performance appraisal process, giving feedback as needed. • Handles employee questions and concerns. • Communicates performance expectations in accordance with job descriptions for each position. • Participates in an on-going employee recognition program. • Conducts training when appropriate. • Monitors employee's progress towards meeting performance expectations.   Maintaining Culinary Goals • Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. • Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.   Providing Exceptional Customer Service • Sets a positive example for guest relations. • Handles guest problems and complaints seeking assistance from supervisor as necessary. • Empowers employees to provide excellent customer service within guidelines.     Additional Responsibilities • Reports malfunctions in department equipment. • Purchases appropriate supplies and manages food and supply inventories according to budget. • Attends and participates in all pertinent meetings.     At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Tribute Portfolio is a family of independent hotels drawn together by a sense of character and passion for captivating design, vibrant social scenes, and experiences that feel like the real deal. Tribute Portfolio hotels are emboldened to stay true to their own character — they each tell their own design story, connect with their surrounding communities and proudly show off their individual brand identity. In joining Tribute Portfolio, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global  team, and become the best version of you.
Responsibilities
This entry-level management role focuses on achieving daily kitchen objectives by assisting in leading staff across all kitchen areas, including food production, purchasing, and sanitation. The position is responsible for ensuring guest and employee satisfaction while adhering to the operating budget.
Sous Chef-Junior at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kochi, kerala, India - Full Time
Skills Needed
Food Production, Purchasing, Kitchen Sanitation, Culinary Standards, Food Handling, Staff Leadership, Inventory Management, Loss Prevention, Guest Relations, Shift Supervision, Food Presentation, Budget Management, Employee Training, Quality Control, Menu Development
Specialization
Candidates need either a high school diploma or GED with four years of relevant culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of related experience. Core duties involve maintaining culinary standards, supervising daily shift operations, and ensuring compliance with sanitation and quality control procedures.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuah, Kedah, Malaysia - Full Time
Skills Needed
Culinary Talents, Staff Leadership, Food Management, Budget Management, Quality Control, Staff Development, Sanitation Standards, Food Presentation, Purchasing, Food Storage, Food Handling, Equipment Maintenance, Team Supervision, Interpersonal Skills, Financial Decision Making, Customer Service
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 managing shift operations, assisting the Executive Chef, developing new culinary applications, and maintaining purchasing and sanitation standards.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Budapest, Central Hungary, Hungary - Full Time
Skills Needed
Supervision, Food Presentation, Menu Planning, Food Safety, Kitchen Management, Staff Training, Scheduling, Inventory Management, Quality Control, Culinary Arts, Team Leadership, Communication, Conflict Resolution, Safety Compliance
Specialization
Candidates must have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A technical, trade, or vocational school degree is required for this position.
Experience Required
Minimum 5 year(s)
Junior Sous Chef at Accor
London, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Team Leadership, Food Safety, Haccp Compliance, Stock Control, Cost Management, Menu Preparation, Staff Training, Workflow Organization, French Cuisine, Inventory Management, Health And Safety, Service Standards
Specialization
Candidates must have experience in a fast-paced kitchen environment and a strong passion for culinary excellence. The role requires the ability to motivate a team, manage operational workflows, and uphold brand standards in a professional setting.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Accor
Washington, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Food Preparation, Haccp, Food Safety, Menu Planning, Stock Control, Quality Control, Team Supervision, Staff Training, Budgeting, Inventory Management, Culinary Arts, Event Catering, Communication, Problem Solving, Time Management
Specialization
Candidates must have at least one year of experience in kitchen management and a strong background in food preparation. Proficiency in catering for large events and a solid understanding of food safety regulations are essential for this role.
Experience Required
Minimum 2 year(s)
Chef de Rang F/H at Fairfield by Marriott Cincinnati Uptown
Paris, Ile-of-France, France - Full Time
Skills Needed
Customer Service, Team Coordination, Table Setup, Billing Management, Cash Handling, Hygiene Compliance, Stock Management, Communication, Flexibility, Organization, Responsibility, Experience In Hospitality, Leadership, Listening Skills, French Proficiency, English Proficiency, Motivation
Specialization
Candidates should have experience in hospitality, particularly in banquets and restaurant service, and possess strong organizational and leadership skills. Proficiency in French and English is required, along with a commitment to hygiene and safety standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisines at Accor
Melbourne, Victoria, Australia - Full Time
Skills Needed
Culinary Excellence, Leadership, Team Management, Menu Development, Operational Management, Health & Safety, Haccp, French Cuisine, Fine Dining, A La Carte Service, Event Kitchen Operations, People Management, Mentoring, Attention To Detail, Proactive Approach
Specialization
Candidates must possess extensive experience in fine dining, particularly with French cuisine, and proven expertise in both à la carte and event kitchen settings. Essential qualifications include exceptional people management skills, a creative mindset, and the ambition to progress into an Executive Sous Chef role, along with full working rights in Australia.
Experience Required
Minimum 5 year(s)
Chef - Part time at Summerset
Waikanae, Wellington, New Zealand - Full Time
Skills Needed
Cooking, Food Preparation, Menu Creation, Food Control Plan Compliance, Team Guidance, Culinary Flair, Short Order Cooking, Dietary Catering, Fine Dining Catering, Themed Event Catering, Food Safety Plan Understanding, Team Player
Specialization
Candidates must be experienced and passionate Chefs accustomed to a fast-paced kitchen environment, capable of handling both set meals and café orders. Essential qualifications include a professional cookery qualification, experience as a Cook or Chef, and a sound understanding of Food Safety Plans.
Experience Required
Minimum 2 year(s)
Caterlink - Chef at BaxterStorey
Manchester, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety Procedures, Health And Safety Procedures, Inventory Management, Budget Monitoring, Client Relations, Customer Service, Paperwork Completion
Specialization
Candidates must be able to prepare, cook, and present food to required standards while strictly adhering to all Food Safety and Health and Safety regulations. This term-time only position requires commitment to safeguarding children and vulnerable adults, necessitating an enhanced DBS disclosure.
Chef - full time at Greene King
Uxbridge, England, United Kingdom - Full Time
Skills Needed
Stocking, Cleaning, Hygiene Maintenance, Safety Regulation Adherence, Clear Communication, Positive Attitude, Challenge Orientation, Fast Paced Environment Adaptation, Willingness To Learn
Specialization
The ideal candidate must help the kitchen service run smoothly by ensuring it is well stocked and clean, while maintaining high hygiene and safety standards. They should bring a positive attitude, thrive in a fast-paced environment, and show a willingness to expand their kitchen skills.
Sous Chef (LVSL) at Civitas Senior Living
Longview, Texas, United States - Full Time
Skills Needed
Culinary Artistry, Kitchen Leadership, Sanitation, Ingredient Storage, Ingredient Management, Customer Service, Food Preparation, Hospitality
Specialization
Candidates must have previous experience as a Sous Chef or Lead Cook in a restaurant or hospitality setting. A positive mindset, willingness to learn, and the physical stamina to stand for extended periods are required.
Experience Required
Minimum 2 year(s)
Senior Sous Chef at BaxterStorey
Scarborough, England, United Kingdom - Full Time
Skills Needed
Sous Chef, Leadership, Teamwork, Food Safety, Hygiene Standards, Menu Planning, Food Preparation, Customer Service, Food Presentation, Training, Motivation, Financial Management, Health & Safety, Environmental Legislation, Communication, Innovation
Specialization
Candidates should have previous experience as a Sous Chef or Senior Sous Chef, along with strong leadership and teamwork skills. A passion for fresh food and knowledge of food safety standards is essential.
Experience Required
Minimum 2 year(s)
Chef de rang H/F at La Côte & L'Arête
Chantepie, Brittany, France - Full Time
Skills Needed
Customer Service, Table Service, Order Taking, Teamwork, Communication, Restaurant Operations, Dining Room Setup
Specialization
The ideal candidate is dynamic, motivated, and possesses a strong sense of customer service. While previous restaurant experience is appreciated, the role is open to those with a desire to learn and grow within the team.
Experienced chef at Greene King
Scunthorpe, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Presentation, Hygiene Standards, Safety Regulations, Team Communication, Fast Paced Service, Menu Knowledge, Kitchen Safety, Time Management
Specialization
Candidates should have the ability to work under pressure in a busy kitchen environment and demonstrate a passion for delivering well-presented food. A willingness to learn new skills and support different areas of the kitchen is essential for this role.
Chef de rang H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Customer Service, Table Service, Menu Knowledge, Wine Knowledge, Cocktail Knowledge, Teamwork, Communication, Sales Skills, Attention To Detail, Coordination
Specialization
The ideal candidate is energetic, sociable, and possesses strong interpersonal skills with a focus on quality service. You must be a team player with a sales-oriented mindset and the ability to work in a fast-paced restaurant environment.
Chef de Partie I at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Food Preparation, Cooking, Portion Control, Garnishing, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Safety Procedures, Teamwork, Communication, Guest Service, Professional Appearance, Training Assistance, Scheduling Assistance
Specialization
Candidates should ideally possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no prior supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside adherence to all company safety and security policies.
Experience Required
Minimum 2 year(s)
Chef de Partie 3 at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ankara, Ankara, Turkey - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Guest Service, Communication, Recipe Adherence, Food Safety, Time Management, Staff Training, Professionalism, Problem Solving, Collaboration
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)
Caterlink - Chef at BaxterStorey
Hull, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Presentation, Food Safety, Health And Safety, Inventory Management, Budget Monitoring, Action Planning, Customer Service, Team Player, Creativity
Specialization
Candidates must possess qualifications such as 706.1/706.2 or equivalent, along with a passion for food and creative flair in presentation. A strong focus on delivering excellent customer service and being a team player is also required.
Chef - Part time at Summerset
Cambridge, Waikato, New Zealand - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety, Menu Planning, Culinary Flair, Team Leadership, Customer Service, Kitchen Management, Catering, Food Control Plan Compliance
Specialization
Candidates should have experience working as a Cook or Chef and a sound understanding of Food Safety Plans. A professional cookery qualification is preferred, along with a passion for culinary excellence and teamwork.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Mint People
, England, United Kingdom - Full Time
Skills Needed
Culinary Skills, Leadership, Teamwork, Food Quality Control, Communication, Organizational Skills, Time Management, Haccp Compliance, Food Safety, Presentation Skills, Stock Control, Motivation, Training, Service Excellence, Pressure Management, Professionalism
Specialization
Candidates should have experience as a Chef de Partie or Junior Sous Chef in a luxury kitchen environment. Strong organizational and communication skills, along with a passion for quality ingredients, are essential.
Experience Required
Minimum 2 year(s)