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Demi Chef de Partie at Accor
Bengaluru, karnataka, India - Full Time
Skills Needed
Kitchen Planning, People Management, Financial Management, Operational Management, Western Cuisine, Food Hygiene, Safety Standards, Inventory Management, Menu Planning, Staff Training, Food Presentation, Cost Control
Specialization
Requires a diploma or certification in Culinary Arts with 1-2 years of experience in a hotel or fine-dining setting. Must possess strong knowledge of Western cuisine and the ability to work in a fast-paced, hot kitchen environment.
Executive Sous Chef at RH Restoration Hardware
Dallas, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Financial Performance Management, Inventory Control, Labor Cost Optimization, Food Cost Optimization, Microsoft Excel, Foodager, Knife Techniques, High Volume Restaurant Management, Staff Training, Strategic Planning, Operational Excellence, Safety Compliance, Service Execution, Expediting, Recruitment
Specialization
Requires over 4 years of culinary leadership experience in high-volume, full-service restaurants. Candidates must possess advanced culinary expertise, proficiency in inventory management software, and the ability to manage financial metrics.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bengaluru, karnataka, India - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Food Safety, Portion Control, Cold Food Preparation, Staff Training, Inventory Monitoring, Guest Service, Team Collaboration, Safety Compliance
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Surabaya, East Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, Performance Appraisal, Labor Management System, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and the ability to maintain strict food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hyderabad, Telangana, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Staff Training, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hospitality with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at The Quarry Golf Club Inc
Naples, Campania, Italy - Full Time
Skills Needed
Culinary Operations, Menu Development, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Banquets, A La Carte Service, Cost Control, Leadership, Mentoring, Inventory Management, Pos Systems, Timekeeping Systems, Microsoft Office
Specialization
Candidates must have an Associate’s degree in Culinary Arts or a Sous Certification, along with 3 to 5 years of experience in an upscale resort or country club. Applicants must possess strong leadership skills, financial management capabilities, and valid Florida Food Manager and TIPS training certificates.
Experience Required
Minimum 2 year(s)
AM Junior Sous Chef at Auberge Collection
Johns Island, South Carolina, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Presentation, Staff Mentorship, Inventory Management, Banquet Service, Pantry Management, Budgeting, Food Safety
Specialization
Candidates must have formal training or education in culinary arts and at least one year of experience as a Cook I. A strong focus on precision, detail, and high-quality food presentation is required.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Navi Mumbai, maharashtra, India - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Kitchen Management, Food Safety, Portion Control, Garnishing, Inventory Monitoring, Staff Training, Quality Control, Temperature Regulation, Cold Food Preparation
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)
Executive Sous Chef at Hilton Japan
Karon, Phuket Province, Thailand - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Haccp, Hospitality Management, Leadership, Teamwork, Administration
Specialization
Requires 5-7 years of experience as a Head of Kitchen in 4/5-star hotels or high-standard restaurants. Knowledge of HACCP and experience with international hotel chains are required, with technical culinary education preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at ForeFront Healthcare Pvt Ltd
Catonsville, Maryland, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Food Safety, Team Development, Financial Management, Inventory Control, Menu Development, Catering, Staff Training, Recipe Costing, Haccp Compliance, Therapeutic Diets, Labor Productivity, Vendor Relations, Performance Coaching, Quality Control
Specialization
Requires 5-8+ years of progressive culinary experience, including 2-3 years in a leadership role within high-volume scratch kitchens. A degree in Culinary Arts or Hospitality Management is preferred, along with a ServSafe Food Protection Manager Certification.
Experience Required
Minimum 5 year(s)
Chefs of all Grades at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Brasserie Cuisine, Haccp Compliance, Food Safety, Kitchen Organization, Inventory Management, Digital Temperature Monitoring, Menu Execution
Specialization
Requires a minimum of 3 years of professional kitchen experience, specifically as a Chef de Partie or a strong Commis. 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 The Club at Rolling Hills
Golden, Colorado, United States - Full Time
Skills Needed
Staff Management, Menu Development, Food Cost Control, Labor Cost Management, Culinary Techniques, Food Safety, Sanitation Standards, Inventory Management, Leadership, Team Building, Performance Evaluation, Problem Solving, Kitchen Operations, Recipe Development, Guest Relations, Financial Planning
Specialization
Candidates must have at least 3 years of experience as a sous chef or kitchen manager and a high school diploma. Formal culinary training and the ability to handle physical demands, such as lifting 40 lbs, are required.
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 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)
Executive Sous Chef at Auberge Collection
Mountain Village, Colorado, United States - Full Time
Skills Needed
Culinary Leadership, Food Preparation, Portion Control, Plating And Garnishing, Food Safety, Recipe Adjustment, Kitchen Management, Staff Supervision, Inventory Management, Luxury Hotel Operations
Specialization
Candidates must have at least 2 years of experience in a similar role and be a graduate of an accredited professional culinary program. A Food Safety Certification and the ability to work a flexible schedule including weekends and holidays are required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Morley Moss, Inc.
Minneapolis, Minnesota, United States - Full Time
Skills Needed
Culinary Technique, Menu Planning, Menu Cost Control, Staff Mentoring, Kitchen Operations Management, Inventory Management, P&L Analysis, Kpi Tracking, Recruitment, Microsoft Excel, Microsoft Word, Food Safety, Interpersonal Communication, Budgeting, Team Leadership, Vendor Management
Specialization
Requires five or more years of progressive culinary experience, preferably in a multi-service hotel or restaurant. Must be able to obtain ServSafe certification and possess the physical ability to work in a high-volume, hot kitchen environment.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Golf
Albuquerque, New Mexico, United States - Full Time
Skills Needed
Kitchen Operations, Culinary Leadership, Food Safety, Staff Training, Inventory Control, Menu Execution, Portion Control, Plating And Presentation, Labor Efficiency Planning, Sanitation Compliance, Cost Awareness, High Volume Cooking
Specialization
Requires prior experience as an Executive Sous Chef or senior line cook in high-volume hospitality environments. A culinary degree is preferred, along with strong leadership skills and the ability to work a flexible schedule.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at MSC Cruises
, , - Full Time
Skills Needed
Culinary Operations, Food Safety, Menu Development, Budget Management, Team Leadership, Inventory Management, Public Health Compliance, Quality Control, Staff Training, Recipe Management, Communication, Organizational Skills, Microsoft Office, Haccp, Usph Compliance
Specialization
Candidates must have at least five years of food-related experience and a high school diploma or equivalent. Proficiency in food safety standards, strong leadership abilities, and the capacity to work in a high-pressure maritime environment are required.
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.
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)
Demi Chef de Partie at Accor
Bengaluru, karnataka, India -
Full Time

Start Date

Immediate

Expiry Date

16 Aug, 26

Salary

0.0

Posted On

18 May, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Planning, People Management, Financial Management, Operational Management, Western Cuisine, Food Hygiene, Safety Standards, Inventory Management, Menu Planning, Staff Training, Food Presentation, Cost Control

Industry

Hospitality

Description
Company Description Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality. Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster. Job Description Key Responsibilities Kitchen Planning Plan and coordinate the activities of the team to ensure operative effectiveness. Follow guidelines laid by the Executive Chef on menu plan Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies. Estimate daily and weekly requirements as per the process laid. People Management Provide effective support to the team to enable them to provide a range of effective and efficient services. Ensure that the team has been trained for all safety provisions. Motivate and develop the team to ensure smooth functioning of the department and promote teamwork. Prepare Duty rosters for the team in order to ensure operative effectiveness. Maintain appropriate staffing levels in order to consistently provide excellent guest service. Financial Management Monitor the operations of the department to ensure that the food wastage is minimized. Ensure to maximize employee productivity in order to minimize payroll costs. Identify optimal, cost-effective use of the resources and educate the team on the same. Operational Management Supervise the function of the kitchen team, facilities and costs, hence contribute towards maximizing the overall Food & Beverage departments profit. To ensure that the preparation and presentation of food complies with the standards. To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timeously completed. Ensure that company and statutory hygiene standards are maintained. Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times. Handle additional responsibilities as and when delegated by the Management. Quality levels of production and presentation, Guest satisfaction, Operating food cost, Responsible for the preparation of menus under the direct supervision of Executive Sous Chef. Qualifications Diploma or certification in Culinary Arts or equivalent. Minimum 1–2 years of experience in a similar position, preferably in a hotel or fine-dining restaurant. Strong knowledge of Western cuisine techniques and ingredients. Good understanding of food hygiene and safety standards. Ability to work under pressure and in a fast-paced environment. Positive attitude, team player, and willingness to learn. Additional Information Able to stand for long periods and work in a hot kitchen environment. Flexibility to work different shifts, including weekends and holidays. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities
Coordinate kitchen activities and team management to ensure operational effectiveness and high-quality food production. Supervise food preparation, maintain hygiene standards, and manage resources to maximize department profit.
Demi Chef de Partie at Accor
Bengaluru, karnataka, India - Full Time
Skills Needed
Kitchen Planning, People Management, Financial Management, Operational Management, Western Cuisine, Food Hygiene, Safety Standards, Inventory Management, Menu Planning, Staff Training, Food Presentation, Cost Control
Specialization
Requires a diploma or certification in Culinary Arts with 1-2 years of experience in a hotel or fine-dining setting. Must possess strong knowledge of Western cuisine and the ability to work in a fast-paced, hot kitchen environment.
Executive Sous Chef at RH Restoration Hardware
Dallas, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Financial Performance Management, Inventory Control, Labor Cost Optimization, Food Cost Optimization, Microsoft Excel, Foodager, Knife Techniques, High Volume Restaurant Management, Staff Training, Strategic Planning, Operational Excellence, Safety Compliance, Service Execution, Expediting, Recruitment
Specialization
Requires over 4 years of culinary leadership experience in high-volume, full-service restaurants. Candidates must possess advanced culinary expertise, proficiency in inventory management software, and the ability to manage financial metrics.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bengaluru, karnataka, India - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Food Safety, Portion Control, Cold Food Preparation, Staff Training, Inventory Monitoring, Guest Service, Team Collaboration, Safety Compliance
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Surabaya, East Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, Performance Appraisal, Labor Management System, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and the ability to maintain strict food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hyderabad, Telangana, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Staff Training, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hospitality with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at The Quarry Golf Club Inc
Naples, Campania, Italy - Full Time
Skills Needed
Culinary Operations, Menu Development, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Banquets, A La Carte Service, Cost Control, Leadership, Mentoring, Inventory Management, Pos Systems, Timekeeping Systems, Microsoft Office
Specialization
Candidates must have an Associate’s degree in Culinary Arts or a Sous Certification, along with 3 to 5 years of experience in an upscale resort or country club. Applicants must possess strong leadership skills, financial management capabilities, and valid Florida Food Manager and TIPS training certificates.
Experience Required
Minimum 2 year(s)
AM Junior Sous Chef at Auberge Collection
Johns Island, South Carolina, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Presentation, Staff Mentorship, Inventory Management, Banquet Service, Pantry Management, Budgeting, Food Safety
Specialization
Candidates must have formal training or education in culinary arts and at least one year of experience as a Cook I. A strong focus on precision, detail, and high-quality food presentation is required.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Navi Mumbai, maharashtra, India - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Kitchen Management, Food Safety, Portion Control, Garnishing, Inventory Monitoring, Staff Training, Quality Control, Temperature Regulation, Cold Food Preparation
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)
Executive Sous Chef at Hilton Japan
Karon, Phuket Province, Thailand - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Haccp, Hospitality Management, Leadership, Teamwork, Administration
Specialization
Requires 5-7 years of experience as a Head of Kitchen in 4/5-star hotels or high-standard restaurants. Knowledge of HACCP and experience with international hotel chains are required, with technical culinary education preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at ForeFront Healthcare Pvt Ltd
Catonsville, Maryland, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Food Safety, Team Development, Financial Management, Inventory Control, Menu Development, Catering, Staff Training, Recipe Costing, Haccp Compliance, Therapeutic Diets, Labor Productivity, Vendor Relations, Performance Coaching, Quality Control
Specialization
Requires 5-8+ years of progressive culinary experience, including 2-3 years in a leadership role within high-volume scratch kitchens. A degree in Culinary Arts or Hospitality Management is preferred, along with a ServSafe Food Protection Manager Certification.
Experience Required
Minimum 5 year(s)
Chefs of all Grades at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Brasserie Cuisine, Haccp Compliance, Food Safety, Kitchen Organization, Inventory Management, Digital Temperature Monitoring, Menu Execution
Specialization
Requires a minimum of 3 years of professional kitchen experience, specifically as a Chef de Partie or a strong Commis. 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 The Club at Rolling Hills
Golden, Colorado, United States - Full Time
Skills Needed
Staff Management, Menu Development, Food Cost Control, Labor Cost Management, Culinary Techniques, Food Safety, Sanitation Standards, Inventory Management, Leadership, Team Building, Performance Evaluation, Problem Solving, Kitchen Operations, Recipe Development, Guest Relations, Financial Planning
Specialization
Candidates must have at least 3 years of experience as a sous chef or kitchen manager and a high school diploma. Formal culinary training and the ability to handle physical demands, such as lifting 40 lbs, are required.
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 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)
Executive Sous Chef at Auberge Collection
Mountain Village, Colorado, United States - Full Time
Skills Needed
Culinary Leadership, Food Preparation, Portion Control, Plating And Garnishing, Food Safety, Recipe Adjustment, Kitchen Management, Staff Supervision, Inventory Management, Luxury Hotel Operations
Specialization
Candidates must have at least 2 years of experience in a similar role and be a graduate of an accredited professional culinary program. A Food Safety Certification and the ability to work a flexible schedule including weekends and holidays are required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Morley Moss, Inc.
Minneapolis, Minnesota, United States - Full Time
Skills Needed
Culinary Technique, Menu Planning, Menu Cost Control, Staff Mentoring, Kitchen Operations Management, Inventory Management, P&L Analysis, Kpi Tracking, Recruitment, Microsoft Excel, Microsoft Word, Food Safety, Interpersonal Communication, Budgeting, Team Leadership, Vendor Management
Specialization
Requires five or more years of progressive culinary experience, preferably in a multi-service hotel or restaurant. Must be able to obtain ServSafe certification and possess the physical ability to work in a high-volume, hot kitchen environment.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Golf
Albuquerque, New Mexico, United States - Full Time
Skills Needed
Kitchen Operations, Culinary Leadership, Food Safety, Staff Training, Inventory Control, Menu Execution, Portion Control, Plating And Presentation, Labor Efficiency Planning, Sanitation Compliance, Cost Awareness, High Volume Cooking
Specialization
Requires prior experience as an Executive Sous Chef or senior line cook in high-volume hospitality environments. A culinary degree is preferred, along with strong leadership skills and the ability to work a flexible schedule.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at MSC Cruises
, , - Full Time
Skills Needed
Culinary Operations, Food Safety, Menu Development, Budget Management, Team Leadership, Inventory Management, Public Health Compliance, Quality Control, Staff Training, Recipe Management, Communication, Organizational Skills, Microsoft Office, Haccp, Usph Compliance
Specialization
Candidates must have at least five years of food-related experience and a high school diploma or equivalent. Proficiency in food safety standards, strong leadership abilities, and the capacity to work in a high-pressure maritime environment are required.
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.
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)