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

Chef Jobs overseas

About 7451 results in (1) seconds Clear Filters

Jobs Search

About 7451 results in (1) seconds
Everett's Sous Chef at Boyne Resorts
Boyne Valley Township, Michigan, United States - Full Time
Skills Needed
Culinary Operation Management, Menu Planning, Pricing, Hiring, Training, Financial Management, Staff Supervision, Inventory Control, Sanitation Standards, Purchasing, Business Software, Excel, Internet Ordering Software
Specialization
Candidates should have an associate degree or equivalent with six months to one year of related experience. Required certifications include a valid Driver's License and ServSafe food, allergen, and alcohol certifications.
Sous Chef - Western at Accor
Jaipur, Rajasthan, India - Full Time
Skills Needed
Culinary Management, Food Safety, Menu Planning, Cost Control, Staff Supervision, Quality Control, Kitchen Maintenance, Hygiene Standards, Recipe Development, Inventory Management
Specialization
The candidate must have strong leadership skills to instruct and manage team members effectively. They are expected to have a deep understanding of food safety regulations and the ability to optimize kitchen operations to reduce wastage.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bilaspur, Chhattisgarh, India - Full Time
Skills Needed
Kitchen Preparation, Cleaning Equipment Operation, Dishwashing, Safety Compliance, Guest Relations, Teamwork, Time Management, Professional Communication
Specialization
No formal education or prior work experience is required for this entry-level position. Candidates must be able to perform physical tasks, including lifting up to 25 pounds and standing for extended periods.
Chef des Ventes H/F at METRO/MAKRO
Rémire-Montjoly, French Guiana, France - Full Time
Skills Needed
Sales Management, Team Leadership, Coaching, Strategic Planning, Budgeting, Market Analysis, Public Procurement, Sales Techniques, Business Development, Reporting, Recruitment, Communication, Food Distribution, Rhd Sector Knowledge, Conflict Resolution
Specialization
Candidates must hold a Bachelor's to Master's degree in commerce and possess significant experience in food distribution management. Proficiency in sales techniques, team leadership, and knowledge of public procurement markets are mandatory.
Experience Required
Minimum 5 year(s)
Sous Chef - Chinese at Accor
Bengaluru, karnataka, India - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Quality Control, Hygiene Standards, Food Safety, Staff Training, Inventory Control, Recipe Development, Menu Planning, Team Supervision
Specialization
Requires a Diploma or Degree in Hotel Management or Culinary Arts. Certification from a recognized culinary institute is preferred.
Experience Required
Minimum 5 year(s)
Chefs of all Grades at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Haccp, Food Safety, Kitchen Organization, Brunch Service, Dinner Service, Inventory Management, Quality Control
Specialization
Requires a minimum of 3 years of professional kitchen experience, specifically as a Chef de Partie or a strong Commis. Candidates must have full permission to work in the EU and a strong command of English.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at American Cruise Lines
Marietta, Ohio, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Interpersonal Skills, Oral Communication, Teaching, Training, Dietary Restriction Management, Buffet Preparation, Kitchen Operations
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are strongly preferred or required.
Experience Required
Minimum 5 year(s)
Demi Chef (Banquet) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Guest Service, Culinary Techniques, Food Safety, Communication, Time Management, Professionalism
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)
Demi Chef De Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Madhya Pradesh, India - Full Time
Skills Needed
Kitchen Preparation, Cleaning Equipment Operation, Dishwashing, Safety Compliance, Guest Relations, Teamwork, Professional Communication, Physical Stamina
Specialization
No formal education or prior work experience is required for this entry-level position. Candidates must be able to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Demi Chef De Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangkok, , Thailand - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Temperature Regulation, Staff Training, Quality Control, Inventory Monitoring, Cold Food Preparation, 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)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Jeddah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Food Preparation, Cooking, Ingredient Portioning, Kitchen Equipment Operation, Food Safety, Quality Control, Station Setup, Sanitization, Temperature Monitoring, Professional Communication, Teamwork
Specialization
Requires a high school diploma or GED and at least one year of related work experience. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Head Chef - Live In at Greene King
Alderley Edge, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Menu Presentation, Food Safety, Hygiene Compliance, Pressure Management, Communication, Operational Efficiency, Quality Control
Specialization
Proven experience managing a busy kitchen and developing high-performing teams to exceed targets. Ability to work under pressure with a keen eye for food presentation and a willingness to adapt to challenges.
Experience Required
Minimum 5 year(s)
EN - Chef de Partie at Accor
Wolverhampton, England, United Kingdom - Full Time
Skills Needed
Food Safety, Teamwork, Food Hygiene, Communication, Culinary Skills
Specialization
Level 2 Food Safety is required, and previous hotel experience is preferred. The candidate should be able to work cohesively as part of a small team or independently.
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Collaboration, Guest Service, Food Safety, Recipe Adherence, Communication, Time Management, Professionalism
Specialization
Candidates must have at least 3 years of related work experience and hold 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)
Regional Sushi Chef at Hana Group US
Atlanta, Georgia, United States - Full Time
Skills Needed
Sushi Preparation, Knife Skills, People Leadership, Coaching, Food Safety, Sanitation Compliance, Waste Control, Customer Engagement, Inventory Management, Training, Filleting Fish, Operational Excellence
Specialization
Requires at least three years of food service experience with expert sushi rolling and knife skills. A valid food handler's license and reliable transportation for regular travel within the assigned area are mandatory.
Experience Required
Minimum 2 year(s)
Chef d’équipe (H/F) at APF ENTREPRISES
Famars, Hauts-de-France, France - Full Time
Skills Needed
Team Management, Operational Planning, Customer Relationship Management, Back Office Management, Reporting, Leadership, Organization, Priority Management, Quality Assurance, Health And Safety Compliance
Specialization
Requires a Bac +2 degree or equivalent experience in team management. Experience in tertiary environments, back-office, or customer relations is preferred.
Experience Required
Minimum 2 year(s)
Chef de Secteur H/F at Api Restauration
Issy-les-Moulineaux, Ile-de-France, France - Full Time
Skills Needed
Team Management, Haccp Standards, Culinary Techniques, Cost Control, Commercial Development, Customer Satisfaction, Quality Assurance, Operational Management, Communication, Organization, Autonomy
Specialization
Candidates must have significant experience in the catering industry, ideally in collective catering, and possess strong team management skills. A relevant diploma in hospitality and catering is preferred, along with a solid understanding of culinary techniques and food safety regulations.
Experience Required
Minimum 5 year(s)
SOUS CHEF PATISSIER at Accor
Saint-Trojan-les-Bains, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Pastry Production, Team Management, Culinary Innovation, Food Safety, Hygiene Standards, Recipe Creation, Quality Control, Product Presentation
Specialization
Candidates must hold a CAP or Bac Pro in Pastry and possess significant, successful experience in a similar role. The ideal applicant is rigorous, organized, and demonstrates strong interpersonal skills with a positive, proactive attitude.
Experience Required
Minimum 2 year(s)
Exec Sous Chef, Ops at gategroup
San Francisco, California, United States - Full Time
Skills Needed
Culinary Management, Food Production, Inventory Control, Staff Supervision, Menu Planning, Haccp Compliance, Fda Regulations, Cost Management, Training And Development, Time Management, Leadership, Analytical Skills, Communication, Microsoft Office, Servsafe Certification, Waste Reduction
Specialization
Requires an Associate or Bachelor degree in Culinary Arts and 7-10 years of progressive chef experience, including supervisory roles in high-volume environments. Must possess strong leadership skills and be able to obtain ServSafe certification.
Experience Required
Minimum 10 year(s)
Sous Chef - Kitchen at Genesis Global Group
Princeton, New Jersey, United States - Full Time
Skills Needed
Food Preparation, Menu Development, Cost Control, Waste Management, Staff Training, Sanitization, Health Department Compliance, Portion Control, Quality Standards, Personal Hygiene, Safety Regulations
Specialization
The candidate must be an experienced, team-oriented professional capable of working weekdays, weekends, and holidays. Physical ability to stand, walk, and handle kitchen equipment in a high-temperature environment is required.
Experience Required
Minimum 2 year(s)
Everett's Sous Chef at Boyne Resorts
Boyne Valley Township, Michigan, United States -
Full Time

Start Date

Immediate

Expiry Date

07 Aug, 26

Salary

0.0

Posted On

10 May, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Operation Management, Menu Planning, Pricing, Hiring, Training, Financial Management, Staff Supervision, Inventory Control, Sanitation Standards, Purchasing, Business Software, Excel, Internet Ordering Software

Industry

Hospitality

Description
Overview As a Sous Chef you are responsible for supervising and coordinating activities of the culinary operation including planning, development, menus, pricing, hiring, training, finance and day-to-day operations. As a Boyne Mountain team member, there are so many awesome perks for you to take advantage of, such as: ski passes, golf passes, waterpark passes, and discounts for food, beverages, retail, daycare, and so much more! To learn more about Boyne Mountain Resort, employment perks, and employee testimonials, click here - Boyne Mountain Employment! "Work Where You Love To Play!" at Boyne Mountain Resort. Responsibilities The Sous Chef's typical job functions include: Acting as Chef de Cuisine of the in the absence of the chef Working the line as needed to insure consistency and quality are prioritized Supervising culinary and other food and beverage personnel to coordinate assignments ensuring economical and timely food service production. Scheduling, daily attendance recording, inventory control paperwork and any other paperwork as required by executive chef Using ServSafe guidelines to maintain sanitation standards for all “back of house” areas Helping chef with purchasing, receiving and storage of food and supplies as needed Adhering to company and departmental policies/procedures and communicating policies to staff to ensure all are consistently applied Meeting with food and beverage colleagues and customers to resolve menu inconsistencies and plan events Qualifications This position might be for you if: You have an Associate's degree (A.A.) or equivalent from two-year College or technical school, six months to one year related experience and/or training or equivalent combination of education and experience You have working knowledge of business software, Internet ordering software and Excel spreadsheets required You possess a current Driver’s License, current ServSafe food, ServSafe Allergen, and alcohol certification, or be able to obtain ServSafe certification upon hire You are available to work days, evenings, weekends and holidays
Responsibilities
The Sous Chef supervises culinary operations, including menu development, pricing, and day-to-day staff coordination. They ensure food quality and consistency while maintaining strict sanitation standards in the back-of-house areas.
Everett's Sous Chef at Boyne Resorts
Boyne Valley Township, Michigan, United States - Full Time
Skills Needed
Culinary Operation Management, Menu Planning, Pricing, Hiring, Training, Financial Management, Staff Supervision, Inventory Control, Sanitation Standards, Purchasing, Business Software, Excel, Internet Ordering Software
Specialization
Candidates should have an associate degree or equivalent with six months to one year of related experience. Required certifications include a valid Driver's License and ServSafe food, allergen, and alcohol certifications.
Sous Chef - Western at Accor
Jaipur, Rajasthan, India - Full Time
Skills Needed
Culinary Management, Food Safety, Menu Planning, Cost Control, Staff Supervision, Quality Control, Kitchen Maintenance, Hygiene Standards, Recipe Development, Inventory Management
Specialization
The candidate must have strong leadership skills to instruct and manage team members effectively. They are expected to have a deep understanding of food safety regulations and the ability to optimize kitchen operations to reduce wastage.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bilaspur, Chhattisgarh, India - Full Time
Skills Needed
Kitchen Preparation, Cleaning Equipment Operation, Dishwashing, Safety Compliance, Guest Relations, Teamwork, Time Management, Professional Communication
Specialization
No formal education or prior work experience is required for this entry-level position. Candidates must be able to perform physical tasks, including lifting up to 25 pounds and standing for extended periods.
Chef des Ventes H/F at METRO/MAKRO
Rémire-Montjoly, French Guiana, France - Full Time
Skills Needed
Sales Management, Team Leadership, Coaching, Strategic Planning, Budgeting, Market Analysis, Public Procurement, Sales Techniques, Business Development, Reporting, Recruitment, Communication, Food Distribution, Rhd Sector Knowledge, Conflict Resolution
Specialization
Candidates must hold a Bachelor's to Master's degree in commerce and possess significant experience in food distribution management. Proficiency in sales techniques, team leadership, and knowledge of public procurement markets are mandatory.
Experience Required
Minimum 5 year(s)
Sous Chef - Chinese at Accor
Bengaluru, karnataka, India - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Quality Control, Hygiene Standards, Food Safety, Staff Training, Inventory Control, Recipe Development, Menu Planning, Team Supervision
Specialization
Requires a Diploma or Degree in Hotel Management or Culinary Arts. Certification from a recognized culinary institute is preferred.
Experience Required
Minimum 5 year(s)
Chefs of all Grades at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Haccp, Food Safety, Kitchen Organization, Brunch Service, Dinner Service, Inventory Management, Quality Control
Specialization
Requires a minimum of 3 years of professional kitchen experience, specifically as a Chef de Partie or a strong Commis. Candidates must have full permission to work in the EU and a strong command of English.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at American Cruise Lines
Marietta, Ohio, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Interpersonal Skills, Oral Communication, Teaching, Training, Dietary Restriction Management, Buffet Preparation, Kitchen Operations
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are strongly preferred or required.
Experience Required
Minimum 5 year(s)
Demi Chef (Banquet) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Guest Service, Culinary Techniques, Food Safety, Communication, Time Management, Professionalism
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)
Demi Chef De Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Madhya Pradesh, India - Full Time
Skills Needed
Kitchen Preparation, Cleaning Equipment Operation, Dishwashing, Safety Compliance, Guest Relations, Teamwork, Professional Communication, Physical Stamina
Specialization
No formal education or prior work experience is required for this entry-level position. Candidates must be able to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Demi Chef De Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangkok, , Thailand - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Temperature Regulation, Staff Training, Quality Control, Inventory Monitoring, Cold Food Preparation, 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)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Jeddah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Food Preparation, Cooking, Ingredient Portioning, Kitchen Equipment Operation, Food Safety, Quality Control, Station Setup, Sanitization, Temperature Monitoring, Professional Communication, Teamwork
Specialization
Requires a high school diploma or GED and at least one year of related work experience. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Head Chef - Live In at Greene King
Alderley Edge, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Menu Presentation, Food Safety, Hygiene Compliance, Pressure Management, Communication, Operational Efficiency, Quality Control
Specialization
Proven experience managing a busy kitchen and developing high-performing teams to exceed targets. Ability to work under pressure with a keen eye for food presentation and a willingness to adapt to challenges.
Experience Required
Minimum 5 year(s)
EN - Chef de Partie at Accor
Wolverhampton, England, United Kingdom - Full Time
Skills Needed
Food Safety, Teamwork, Food Hygiene, Communication, Culinary Skills
Specialization
Level 2 Food Safety is required, and previous hotel experience is preferred. The candidate should be able to work cohesively as part of a small team or independently.
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Collaboration, Guest Service, Food Safety, Recipe Adherence, Communication, Time Management, Professionalism
Specialization
Candidates must have at least 3 years of related work experience and hold 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)
Regional Sushi Chef at Hana Group US
Atlanta, Georgia, United States - Full Time
Skills Needed
Sushi Preparation, Knife Skills, People Leadership, Coaching, Food Safety, Sanitation Compliance, Waste Control, Customer Engagement, Inventory Management, Training, Filleting Fish, Operational Excellence
Specialization
Requires at least three years of food service experience with expert sushi rolling and knife skills. A valid food handler's license and reliable transportation for regular travel within the assigned area are mandatory.
Experience Required
Minimum 2 year(s)
Chef d’équipe (H/F) at APF ENTREPRISES
Famars, Hauts-de-France, France - Full Time
Skills Needed
Team Management, Operational Planning, Customer Relationship Management, Back Office Management, Reporting, Leadership, Organization, Priority Management, Quality Assurance, Health And Safety Compliance
Specialization
Requires a Bac +2 degree or equivalent experience in team management. Experience in tertiary environments, back-office, or customer relations is preferred.
Experience Required
Minimum 2 year(s)
Chef de Secteur H/F at Api Restauration
Issy-les-Moulineaux, Ile-de-France, France - Full Time
Skills Needed
Team Management, Haccp Standards, Culinary Techniques, Cost Control, Commercial Development, Customer Satisfaction, Quality Assurance, Operational Management, Communication, Organization, Autonomy
Specialization
Candidates must have significant experience in the catering industry, ideally in collective catering, and possess strong team management skills. A relevant diploma in hospitality and catering is preferred, along with a solid understanding of culinary techniques and food safety regulations.
Experience Required
Minimum 5 year(s)
SOUS CHEF PATISSIER at Accor
Saint-Trojan-les-Bains, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Pastry Production, Team Management, Culinary Innovation, Food Safety, Hygiene Standards, Recipe Creation, Quality Control, Product Presentation
Specialization
Candidates must hold a CAP or Bac Pro in Pastry and possess significant, successful experience in a similar role. The ideal applicant is rigorous, organized, and demonstrates strong interpersonal skills with a positive, proactive attitude.
Experience Required
Minimum 2 year(s)
Exec Sous Chef, Ops at gategroup
San Francisco, California, United States - Full Time
Skills Needed
Culinary Management, Food Production, Inventory Control, Staff Supervision, Menu Planning, Haccp Compliance, Fda Regulations, Cost Management, Training And Development, Time Management, Leadership, Analytical Skills, Communication, Microsoft Office, Servsafe Certification, Waste Reduction
Specialization
Requires an Associate or Bachelor degree in Culinary Arts and 7-10 years of progressive chef experience, including supervisory roles in high-volume environments. Must possess strong leadership skills and be able to obtain ServSafe certification.
Experience Required
Minimum 10 year(s)
Sous Chef - Kitchen at Genesis Global Group
Princeton, New Jersey, United States - Full Time
Skills Needed
Food Preparation, Menu Development, Cost Control, Waste Management, Staff Training, Sanitization, Health Department Compliance, Portion Control, Quality Standards, Personal Hygiene, Safety Regulations
Specialization
The candidate must be an experienced, team-oriented professional capable of working weekdays, weekends, and holidays. Physical ability to stand, walk, and handle kitchen equipment in a high-temperature environment is required.
Experience Required
Minimum 2 year(s)