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Chef Jobs overseas

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Demi Chef de Partie at Minor International
, , Maldives - Full Time
Skills Needed
Health And Safety Standards, Food Preparation, Food Presentation, Food Preservation, Communication, Multi Tasking, Team Support, Personal Hygiene, Creativity, Constructive Criticism, Calm Under Pressure, Positive Attitude, Pleasant Personality, Luxury Brand Experience, Basic Hygiene Knowledge, Basic Safety Procedures
Specialization
Candidates must have a diploma or hotel school graduation and at least 2 years of experience as a Demi Chef de Partie, preferably in a luxury brand. Fluency in spoken English and a positive attitude are also required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Sage Hospitality
Boulder, Colorado, United States - Full Time
Skills Needed
Culinary Operations, Team Leadership, Food Quality, Food Safety, Menu Development, Budget Management, Cost Control, Staff Management, Procurement, Production Planning, Presentation, Sanitation Standards, Hiring, Training, Coaching, Performance Review
Specialization
Candidates must have more than two years of post-high school education but less than a four-year degree, coupled with five to ten years of related professional experience. The role requires advanced knowledge of food profession principles, management skills for complex problems, and strong oral and written communication abilities.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Minor International
Ubud, Bali, Indonesia - Full Time
Skills Needed
Culinary Management, Team Leadership, Food Preparation, Menu Planning, Inventory Control, Training, Health Standards, Safety Compliance, Guest Service, Attention To Detail, International Cuisine, Fusion Cooking, Performance Management, Operational Excellence, Scheduling, Sanitation Rules
Specialization
Candidates must have a college degree in Hotel Management or a related culinary field and at least 5 years of culinary management experience. Previous experience in training team members for large quantity food preparation is also required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Forefront Healthcare & Culinary Services
Meadville, Pennsylvania, United States - Full Time
Skills Needed
Customer Service, Food Preparation, Sanitation, Safety Practices, Time Management, Supervisory Skills, Problem Solving, Attention To Detail, Teamwork, Adaptability, Communication, Cooking, Nutritional Knowledge, Inventory Management, Recipe Understanding, Equipment Handling
Specialization
Candidates must have at least one year of food preparation experience and a Manager ServSafe certification, which must be obtained within the first 90 days of employment. Strong communication skills and the ability to work in a team-oriented environment are essential.
EN - Chef de Partie at Accor
Kuta, Bali, Indonesia - Full Time
Skills Needed
Culinary Experience, Teamwork, Pressure Management, Mentoring, Quality Control, Communication, Menu Development, Operational Excellence
Specialization
Candidates should have a minimum of 3 years of progressive culinary experience in high-volume kitchens, particularly in luxury hotels or resorts. Experience in managing a culinary station and mentoring junior staff is also required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Downtown Flagstaff Marriott Residence Inn
Madurai, tamil nadu, India - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Teamwork, Menu Development, Food Safety, Sanitation Standards, Budget Management, Customer Service, Training, Problem Solving, Performance Monitoring, Interpersonal Skills, Staff Development, Quality Control, Operational Management
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage areas. Strong leadership, communication, and culinary skills are essential.
Experience Required
Minimum 5 year(s)
Head Chef - Marmelo at Accor
Melbourne, Victoria, Australia - Full Time
Skills Needed
Kitchen Management, Team Leadership, Menu Development, Haccp Compliance, Food Safety, P&L Management, Procurement, Staff Recruitment, Staff Training, Recipe Consistency, Commercial Acumen, Mentoring, Product Integrity, Labour Efficiency
Specialization
Candidates must have proven experience in a premium dining or hatted environment with strong leadership and commercial acumen. The role requires the ability to perform in a fast-paced, high-volume setting and maintain high standards of food safety and presentation.
Experience Required
Minimum 5 year(s)
EXECUTIVE SOUS CHEF at The Bartolotta Restaurants
Menomonee Falls, Wisconsin, United States - Full Time
Skills Needed
Staffing, Recruitment, Employee Development, Financial Management, Facilities Management, Menu Concepts, Training, Leadership, Communication, Project Management, Time Management, Scheduling, Managerial Skills, Organizational Skills, Critical Thinking, Collaboration
Specialization
Candidates must be highly organized, self-directed, and possess exceptional interpersonal and communication skills, with a proven track record in training and developing team members across all skill sets. A minimum of two years of culinary managerial experience is required, along with demonstrated strong performance in analytical, innovative, and critical thinking.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Accor
Cádiz, Andalusia, Spain - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Kitchen Hygiene, Inventory Management, Food Safety, Sanitation Standards, Time Management, Teamwork, Communication, Stock Monitoring, Recipe Adherence, Presentation, Staff Training
Specialization
Candidates must have 1-2 years of kitchen experience and a strong understanding of cooking techniques and ingredients. Applicants are required to possess EU citizenship or a valid work permit for Spain.
Demi Chef de Partie at Accor
Udaipur, Rajasthan, India - Full Time
Skills Needed
Culinary Arts, Food Preparation, Menu Creation, Kitchen Management, Haccp, Food Safety, Sanitation, Leadership, Communication, Team Coordination, Inventory Management, Budgeting, Fine Dining, Cooking Techniques
Specialization
Candidates must have proven experience in a luxury hotel or fine dining establishment and a strong knowledge of culinary techniques. A culinary degree or diploma is preferred, along with knowledge of HACCP and food safety standards.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie at Accor
Sharm El Sheikh, South Sinai, Egypt - Full Time
Skills Needed
Food Production, Quality Control, Hygiene Compliance, Cost Control, Food Safety, Portion Control, Standard Recipes, Kitchen Personnel Instruction, Training Program Design, Taste Testing, Appearance Compliance, Equipment Operation, Technical Knowledge, Work Process Adherence, Record Keeping, Waste Management
Specialization
Candidates must possess a minimum of five years of practical experience in a relevant culinary field and hold at least a primary school diploma. Proficiency in department-specific cooking techniques and the ability to operate complex equipment are expected, although foreign language skills and computer literacy are not required.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at Minor International
, South Huvadhu Atoll, Maldives - Full Time
Skills Needed
Leadership, Interpersonal Skills, Attention To Detail, Pressure Management, Teamwork, Communication, Hygiene, Food Safety, Menu Development, Presentation, Asset Management, Training, Cooperation, Culinary Arts, Butchery
Specialization
Candidates must possess excellent leadership, interpersonal skills, and a positive attitude with a strong eye for detail to achieve operational excellence in a fast-paced environment. Essential requirements include the ability to work collaboratively, communicate in English, maintain high standards of personal hygiene, and currently hold the role being applied for.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Minor International
Ubud, Bali, Indonesia - Full Time
Skills Needed
Kitchen Operations, International Dishes, French Cooking, Italian Cooking, Fusion Cooking, Team Oversight, Scheduling, Training, Performance Management, Safety Standards, Health Compliance, Sanitation Rules, Menu Planning, Inventory Control, Supply Management, Leadership
Specialization
Candidates must possess a college degree in Hotel Management or a related culinary field, coupled with a minimum of five years of industry and culinary management experience, including training large teams. Essential qualifications include excellent knowledge of quality food operations, a passion for leadership, attention to detail, and strong guest service skills.
Experience Required
Minimum 5 year(s)
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Haccp, Food Safety Knowledge, Attention To Detail, Consistency, Fast Paced Service, English Command, Rotisserie Cooking, Brasserie Dishes Execution, Kitchen Organisation, Inventory Management, Digital Monitoring
Specialization
Candidates must possess a minimum of three years of professional kitchen experience, ideally as a Chef de Partie or a strong Commis ready for promotion. Essential requirements include strong knowledge of HACCP and food safety, high attention to detail, and the ability to perform well in a fast-paced service setting, along with full permission to work in the EU.
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
Haccp, Food Safety Knowledge, Attention To Detail, Consistency, Fast Paced Service, English Command, Rotisserie Cooking, Brasserie Dishes Execution, Kitchen Organisation
Specialization
Candidates must possess a minimum of three years' experience in a professional kitchen, ideally as a Chef de Partie or a strong Commis ready for promotion. Essential requirements include strong knowledge of HACCP and food safety, high attention to detail, and the ability to perform well in a fast-paced setting while possessing a good command of English.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Cork, Munster, Ireland - Full Time
Skills Needed
Culinary Arts, Haccp, Food Hygiene, Attention To Detail, Fast Paced Kitchen Management, Menu Preparation, Team Collaboration, Professional Cooking
Specialization
Candidates must have a minimum of 3 years of culinary experience and possess strong knowledge of HACCP and hygiene regulations. A good command of English and full permission to work in the EU are required.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Haccp, Food Safety Knowledge, Attention To Detail, Consistency, Fast Paced Service, English Command, Rotisserie Cooking, Brasserie Dishes Execution, Kitchen Organisation, Digital Temperature Monitoring, Inventory Management, Ordering Solutions
Specialization
Candidates must possess a minimum of three years' experience in a professional kitchen, ideally as a Chef de Partie or a strong Commis ready for promotion. Essential requirements include strong knowledge of HACCP and food safety, high attention to detail, and the ability to perform consistently in a fast-paced environment while possessing a good command of English.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at American Cruise Lines
Morehead City, North Carolina, 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
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.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Gulfport, Mississippi, 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
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 required or strongly preferred.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at Minor International
, , Maldives -
Full Time

Start Date

Immediate

Expiry Date

09 May, 26

Salary

0.0

Posted On

08 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Health And Safety Standards, Food Preparation, Food Presentation, Food Preservation, Communication, Multi-tasking, Team Support, Personal Hygiene, Creativity, Constructive Criticism, Calm Under Pressure, Positive Attitude, Pleasant Personality, Luxury Brand Experience, Basic Hygiene Knowledge, Basic Safety Procedures

Industry

Hospitality

Description
Company Description A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery. Job Description Like all members of the kitchen team, the Demi Chef must maintain high standards of health and safety, including personal hygiene. You will be responsible for producing the most creative and excellent dishes, ensuring that the guests expectations are exceeded and fully satisfied. The person in this position must be able to effectively communicate with other members of the kitchen team, this includes being able to gracefully receive constructive criticism as well as effectively carry out orders. Additionally, a Demi Chef also needs to be able to remain calm while multi-tasking, as they are often called upon to carry out many different orders simultaneously in a brief amount of time. The Demi Chef is a part of the kitchen team, and as such must be able and willing to perform the basic tasks of food preparation and organization in the kitchen. This ability to create excellence in your own area of responsibility and to support others as they do the same is vital to the successful operation of the kitchen and to ensure the enjoyment of guests. Qualifications Diploma / Hotel School graduate Must have worked at least 2 years as a Demi Chef de Partie in Hotels and preferably with Luxury Brand Experience Fluent in spoken English Positive attitude and pleasant personality Knowledge of basic preparation, presentation and preservation of food Basic knowledge of hygiene and safety procedures Additional Information A dynamic work culture in the most beautiful environment Competitive Compensation & Benefits Package The opportunity to be part of our successful Brands in the Maldives Great career development and opportunities with Minor Hotels Company Location: Anantara Dhigu Maldives Resort
Responsibilities
The Demi Chef de Partie is responsible for producing creative and excellent dishes while maintaining high standards of health and safety. They must effectively communicate with the kitchen team and manage multiple orders simultaneously.
Demi Chef de Partie at Minor International
, , Maldives - Full Time
Skills Needed
Health And Safety Standards, Food Preparation, Food Presentation, Food Preservation, Communication, Multi Tasking, Team Support, Personal Hygiene, Creativity, Constructive Criticism, Calm Under Pressure, Positive Attitude, Pleasant Personality, Luxury Brand Experience, Basic Hygiene Knowledge, Basic Safety Procedures
Specialization
Candidates must have a diploma or hotel school graduation and at least 2 years of experience as a Demi Chef de Partie, preferably in a luxury brand. Fluency in spoken English and a positive attitude are also required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Sage Hospitality
Boulder, Colorado, United States - Full Time
Skills Needed
Culinary Operations, Team Leadership, Food Quality, Food Safety, Menu Development, Budget Management, Cost Control, Staff Management, Procurement, Production Planning, Presentation, Sanitation Standards, Hiring, Training, Coaching, Performance Review
Specialization
Candidates must have more than two years of post-high school education but less than a four-year degree, coupled with five to ten years of related professional experience. The role requires advanced knowledge of food profession principles, management skills for complex problems, and strong oral and written communication abilities.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Minor International
Ubud, Bali, Indonesia - Full Time
Skills Needed
Culinary Management, Team Leadership, Food Preparation, Menu Planning, Inventory Control, Training, Health Standards, Safety Compliance, Guest Service, Attention To Detail, International Cuisine, Fusion Cooking, Performance Management, Operational Excellence, Scheduling, Sanitation Rules
Specialization
Candidates must have a college degree in Hotel Management or a related culinary field and at least 5 years of culinary management experience. Previous experience in training team members for large quantity food preparation is also required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Forefront Healthcare & Culinary Services
Meadville, Pennsylvania, United States - Full Time
Skills Needed
Customer Service, Food Preparation, Sanitation, Safety Practices, Time Management, Supervisory Skills, Problem Solving, Attention To Detail, Teamwork, Adaptability, Communication, Cooking, Nutritional Knowledge, Inventory Management, Recipe Understanding, Equipment Handling
Specialization
Candidates must have at least one year of food preparation experience and a Manager ServSafe certification, which must be obtained within the first 90 days of employment. Strong communication skills and the ability to work in a team-oriented environment are essential.
EN - Chef de Partie at Accor
Kuta, Bali, Indonesia - Full Time
Skills Needed
Culinary Experience, Teamwork, Pressure Management, Mentoring, Quality Control, Communication, Menu Development, Operational Excellence
Specialization
Candidates should have a minimum of 3 years of progressive culinary experience in high-volume kitchens, particularly in luxury hotels or resorts. Experience in managing a culinary station and mentoring junior staff is also required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Downtown Flagstaff Marriott Residence Inn
Madurai, tamil nadu, India - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Teamwork, Menu Development, Food Safety, Sanitation Standards, Budget Management, Customer Service, Training, Problem Solving, Performance Monitoring, Interpersonal Skills, Staff Development, Quality Control, Operational Management
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage areas. Strong leadership, communication, and culinary skills are essential.
Experience Required
Minimum 5 year(s)
Head Chef - Marmelo at Accor
Melbourne, Victoria, Australia - Full Time
Skills Needed
Kitchen Management, Team Leadership, Menu Development, Haccp Compliance, Food Safety, P&L Management, Procurement, Staff Recruitment, Staff Training, Recipe Consistency, Commercial Acumen, Mentoring, Product Integrity, Labour Efficiency
Specialization
Candidates must have proven experience in a premium dining or hatted environment with strong leadership and commercial acumen. The role requires the ability to perform in a fast-paced, high-volume setting and maintain high standards of food safety and presentation.
Experience Required
Minimum 5 year(s)
EXECUTIVE SOUS CHEF at The Bartolotta Restaurants
Menomonee Falls, Wisconsin, United States - Full Time
Skills Needed
Staffing, Recruitment, Employee Development, Financial Management, Facilities Management, Menu Concepts, Training, Leadership, Communication, Project Management, Time Management, Scheduling, Managerial Skills, Organizational Skills, Critical Thinking, Collaboration
Specialization
Candidates must be highly organized, self-directed, and possess exceptional interpersonal and communication skills, with a proven track record in training and developing team members across all skill sets. A minimum of two years of culinary managerial experience is required, along with demonstrated strong performance in analytical, innovative, and critical thinking.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Accor
Cádiz, Andalusia, Spain - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Kitchen Hygiene, Inventory Management, Food Safety, Sanitation Standards, Time Management, Teamwork, Communication, Stock Monitoring, Recipe Adherence, Presentation, Staff Training
Specialization
Candidates must have 1-2 years of kitchen experience and a strong understanding of cooking techniques and ingredients. Applicants are required to possess EU citizenship or a valid work permit for Spain.
Demi Chef de Partie at Accor
Udaipur, Rajasthan, India - Full Time
Skills Needed
Culinary Arts, Food Preparation, Menu Creation, Kitchen Management, Haccp, Food Safety, Sanitation, Leadership, Communication, Team Coordination, Inventory Management, Budgeting, Fine Dining, Cooking Techniques
Specialization
Candidates must have proven experience in a luxury hotel or fine dining establishment and a strong knowledge of culinary techniques. A culinary degree or diploma is preferred, along with knowledge of HACCP and food safety standards.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie at Accor
Sharm El Sheikh, South Sinai, Egypt - Full Time
Skills Needed
Food Production, Quality Control, Hygiene Compliance, Cost Control, Food Safety, Portion Control, Standard Recipes, Kitchen Personnel Instruction, Training Program Design, Taste Testing, Appearance Compliance, Equipment Operation, Technical Knowledge, Work Process Adherence, Record Keeping, Waste Management
Specialization
Candidates must possess a minimum of five years of practical experience in a relevant culinary field and hold at least a primary school diploma. Proficiency in department-specific cooking techniques and the ability to operate complex equipment are expected, although foreign language skills and computer literacy are not required.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at Minor International
, South Huvadhu Atoll, Maldives - Full Time
Skills Needed
Leadership, Interpersonal Skills, Attention To Detail, Pressure Management, Teamwork, Communication, Hygiene, Food Safety, Menu Development, Presentation, Asset Management, Training, Cooperation, Culinary Arts, Butchery
Specialization
Candidates must possess excellent leadership, interpersonal skills, and a positive attitude with a strong eye for detail to achieve operational excellence in a fast-paced environment. Essential requirements include the ability to work collaboratively, communicate in English, maintain high standards of personal hygiene, and currently hold the role being applied for.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Minor International
Ubud, Bali, Indonesia - Full Time
Skills Needed
Kitchen Operations, International Dishes, French Cooking, Italian Cooking, Fusion Cooking, Team Oversight, Scheduling, Training, Performance Management, Safety Standards, Health Compliance, Sanitation Rules, Menu Planning, Inventory Control, Supply Management, Leadership
Specialization
Candidates must possess a college degree in Hotel Management or a related culinary field, coupled with a minimum of five years of industry and culinary management experience, including training large teams. Essential qualifications include excellent knowledge of quality food operations, a passion for leadership, attention to detail, and strong guest service skills.
Experience Required
Minimum 5 year(s)
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Haccp, Food Safety Knowledge, Attention To Detail, Consistency, Fast Paced Service, English Command, Rotisserie Cooking, Brasserie Dishes Execution, Kitchen Organisation, Inventory Management, Digital Monitoring
Specialization
Candidates must possess a minimum of three years of professional kitchen experience, ideally as a Chef de Partie or a strong Commis ready for promotion. Essential requirements include strong knowledge of HACCP and food safety, high attention to detail, and the ability to perform well in a fast-paced service setting, along with full permission to work in the EU.
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
Haccp, Food Safety Knowledge, Attention To Detail, Consistency, Fast Paced Service, English Command, Rotisserie Cooking, Brasserie Dishes Execution, Kitchen Organisation
Specialization
Candidates must possess a minimum of three years' experience in a professional kitchen, ideally as a Chef de Partie or a strong Commis ready for promotion. Essential requirements include strong knowledge of HACCP and food safety, high attention to detail, and the ability to perform well in a fast-paced setting while possessing a good command of English.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Cork, Munster, Ireland - Full Time
Skills Needed
Culinary Arts, Haccp, Food Hygiene, Attention To Detail, Fast Paced Kitchen Management, Menu Preparation, Team Collaboration, Professional Cooking
Specialization
Candidates must have a minimum of 3 years of culinary experience and possess strong knowledge of HACCP and hygiene regulations. A good command of English and full permission to work in the EU are required.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Haccp, Food Safety Knowledge, Attention To Detail, Consistency, Fast Paced Service, English Command, Rotisserie Cooking, Brasserie Dishes Execution, Kitchen Organisation, Digital Temperature Monitoring, Inventory Management, Ordering Solutions
Specialization
Candidates must possess a minimum of three years' experience in a professional kitchen, ideally as a Chef de Partie or a strong Commis ready for promotion. Essential requirements include strong knowledge of HACCP and food safety, high attention to detail, and the ability to perform consistently in a fast-paced environment while possessing a good command of English.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at American Cruise Lines
Morehead City, North Carolina, 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
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.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Gulfport, Mississippi, 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
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 required or strongly preferred.
Experience Required
Minimum 5 year(s)