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Chef Jobs overseas

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Head Chef at Accor
Devonport, Tasmania, Australia - Full Time
Skills Needed
Culinary Leadership, Menu Engineering, Cost Control, Budget Management, Team Mentoring, Food Safety Compliance, Whs Standards, Asian Cuisine, Kitchen Operations, Staff Rostering, Performance Management, Guest Relations
Specialization
Requires a minimum of 3 years of experience as a Head Chef or Senior Sous Chef, preferably within a hotel setting. Candidates must possess strong financial acumen, leadership skills, and full working rights in Australia.
Experience Required
Minimum 2 year(s)
Sous Chef at Minor International
Dublin, Leinster, Ireland - Full Time
Skills Needed
Kitchen Management, Haccp Compliance, Menu Development, Staff Training, Rostering, Food Safety, Leadership, Team Motivation, Quality Assurance, Inventory Management, Professionalism, Communication, Problem Solving, Operational Efficiency, Luxury Hospitality Standards
Specialization
Candidates must have the legal right to work in Ireland and possess strong leadership skills to motivate and manage a professional kitchen team. A deep understanding of luxury hospitality standards and a commitment to maintaining high-quality service and safety protocols are essential.
Experience Required
Minimum 2 year(s)
Demi Chef at Minor International
Wellington, Wellington, New Zealand - Full Time
Skills Needed
Food Preparation, Culinary Arts, Food Safety, Hygiene Standards, Kitchen Operations, Teamwork, Communication, Time Management, Breakfast Service, Menu Presentation
Specialization
Requires at least 3 years of experience as a Cook or Chef with a strong understanding of health and safety regulations. Candidates must be flexible to work various shifts, including weekends and public holidays.
Experience Required
Minimum 2 year(s)
Line Chef at Accor
The Hague, South Holland, Netherlands - Full Time
Skills Needed
Culinary Arts, Food Preparation, Haccp, Kitchen Hygiene, Teamwork, Mise En Place, Food Quality Control, Creativity, Time Management, Pressure Management
Specialization
Candidates must be familiar with HACCP standards and possess a strong passion for cooking in a fast-paced environment. The role requires a team player who is flexible, calm under pressure, and available for at least 3 days per week.
Sous Chef at bartaco
Westport, Connecticut, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Kitchen Operations, Food Safety, Sanitation, Inventory Control, Staff Scheduling, Mentoring, Quality Control, Communication, Problem Solving, Emotional Intelligence, Menu Execution, Cost Management, Hospitality
Specialization
Candidates must have 1-3 years of culinary management experience and strong cooking skills. A culinary arts degree is preferred but not required, and the role requires flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Birmingham, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Compliance, Menu Presentation, Pressure Management, Communication, Operational Efficiency, Quality Control
Specialization
Candidates must have experience managing a busy kitchen and a proven track record of training high-performing teams. The role requires the ability to work under pressure and a keen eye for food presentation and taste.
Experience Required
Minimum 5 year(s)
Head Chef at Colten Care
Dorchester, England, United Kingdom - Full Time
Skills Needed
Menu Planning, Kitchen Management, Team Leadership, Nutritional Balancing, Fresh Produce Sourcing, Catering, Cookery, Communication, Resident Care, Event Catering
Specialization
Candidates must hold a City & Guilds 706 1/2 or NVQ Level 3 in Catering/Cookery. Previous experience in a similar Head Chef role is required.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Melbourne, Victoria, Australia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, 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 a deep understanding of food handling and sanitation regulations.
Experience Required
Minimum 2 year(s)
Sous Chef at Camelback Hospitality PE LLC
Paradise Valley, Arizona, United States - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Staff Training, Food Safety, Menu Preparation, Inventory Management, Cost Control, Team Leadership, Meat Fabrication, Fish Fabrication, Scheduling, Performance Management, Communication, Multi Tasking, Problem Solving, Hospitality
Specialization
Candidates must have 1-3 years of experience in a kitchen management position and possess thorough knowledge of food products and commercial kitchen equipment. A high school diploma or G.E.D. is required, with a culinary degree preferred, along with a current Food Handler’s Card.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Manchester, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Quality Control, Hygiene Standards, Safety Regulations, Communication, Pressure Management, Meal Presentation, Decision Making
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)
Head Chef at Greene King
Ellesmere Port, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Quality Control, Hygiene Standards, Safety Regulations, Communication, Pressure Management, Meal Presentation, Decision Making
Specialization
Candidates must have experience managing a busy kitchen and a proven track record of training high-performing teams. The role requires the ability to work under pressure and a keen eye for food presentation and taste.
Experience Required
Minimum 5 year(s)
Demi Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Plating, Menu Planning, Recipe Development, Kitchen Hygiene, Haccp Compliance, Workplace Health And Safety, Teamwork, Communication, Mentoring, Time Management
Specialization
Candidates must have previous experience in a similar kitchen role and hold a relevant qualification, such as a Certificate III in Commercial Cookery. A strong understanding of food safety regulations and the flexibility to work rotating shifts, including weekends and holidays, is required.
Experience Required
Minimum 2 year(s)
Sous Chef at Spire Hospitality
Park Ridge, New Jersey, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Kitchen Management, Inventory Auditing, Food Presentation, Staff Mentoring, Quality Control, Financial Reporting, Customer Service, Osha Compliance
Specialization
Requires a high school diploma and at least 4 years of cook experience in a similar hotel operation. Must hold certifications for Food Handlers, Alcohol Beverage Servers, and OSHA regulations.
Experience Required
Minimum 5 year(s)
Demi Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Plating, Food Safety, Hygiene, Whs Compliance, Teamwork, Communication, Menu Planning, Recipe Development, Commercial Cookery
Specialization
Candidates must possess previous experience as a Demi Chef or in a similar kitchen role, along with relevant Australian cookery qualifications, ideally a Certificate III in Commercial Cookery. Essential attributes include knowledge of cooking techniques, hygiene standards, strong teamwork skills, and flexibility to work rotating shifts, including weekends and public holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Kitchen Operations, Culinary Skills, Staff Supervision, Food Presentation, Haccp Compliance, Whs Requirements, Stock Management, Menu Development, Leadership, Communication, Waste Control, Cost Efficiency
Specialization
Requires a minimum Certificate III in Commercial Cookery and a current Food Handling Certification. Candidates should have previous supervisory experience in premium dining or high-volume environments.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Sydney, New South Wales, Australia - Full Time
Skills Needed
Kitchen Operations, Food Production, Menu Design, Haccp Standards, Hygiene Compliance, Team Leadership, Guest Service Excellence, Organizational Skills, Work Health And Safety, Culinary Arts
Specialization
Requires a Trade Industry Qualification or Commercial Cookery Qualification and relevant experience in a similar role. Candidates must have working rights in Australia and a self-motivated attitude for a fast-paced environment.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Port Douglas, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Food Presentation, Food Safety, Kitchen Organization, Customer Service, Portion Control, Time Management, Attention To Detail
Specialization
Candidates must possess a Trade Industry Qualification or Commercial Cookery Qualification and have relevant experience in a similar role. Must have valid working rights in Australia and a self-motivated attitude for a fast-paced environment.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Brisbane, Queensland, Australia - Full Time
Skills Needed
Culinary Standards, Food Preparation, Kitchen Operations, Hygiene Protocols, Food Safety, Sanitation, Mentoring, Team Leadership, Inventory Management, Menu Execution
Specialization
Candidates must be able to maintain high standards of cleanliness, organization, and food safety within a luxury hotel environment. The role requires a commitment to consistent service and the ability to work effectively within a professional culinary team.
Experience Required
Minimum 2 year(s)
Sous Chef at Portico BaxterStorey
City of Edinburgh, Scotland, United Kingdom - Full Time
Skills Needed
Culinary Skills, Leadership, Organizational Skills, Menu Development, Food Safety, Communication, Creativity, Problem Solving, Team Collaboration, Inventory Management, Cooking Techniques, Hygiene Standards, Time Management, Kitchen Management Software, Food Presentation, Stamina
Specialization
Candidates should have a culinary degree or equivalent experience in a high-quality restaurant setting, along with proven experience as a Sous Chef or in a similar role. Strong leadership, organizational skills, and a commitment to food safety are essential.
Experience Required
Minimum 5 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Sydney, New South Wales, Australia - Full Time
Skills Needed
Pastry Chef Experience, Kitchen Sanitation, Teamwork, Organizational Skills, Time Management, Communication, Food Safety, Reliability
Specialization
Proven experience as a pastry chef in a fast-paced environment with a strong work ethic. Must be available to work overnight shifts, weekends, and public holidays.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Devonport, Tasmania, Australia -
Full Time

Start Date

Immediate

Expiry Date

03 Sep, 26

Salary

0.0

Posted On

05 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Leadership, Menu Engineering, Cost Control, Budget Management, Team Mentoring, Food Safety Compliance, WHS Standards, Asian Cuisine, Kitchen Operations, Staff Rostering, Performance Management, Guest Relations

Industry

Hospitality

Description
Company Description "Hospitality is a work of Heart" at Novotel Devonport. We're looking for an exceptional Head Chef to lead the culinary direction of our hotel and its signature restaurant, Mr Good Guy. Set on Tasmania's beautiful north-west coast, this is an opportunity to join one of the world's leading hospitality groups and work within a premium internationally branded hotel. From breakfast service and events to the bold South East Asian flavours and vibrant energy of our signature restaurant, Mr Good Guy, you'll have the opportunity to influence every aspect of the guest dining experience. If you're a leader who thrives on developing people, creating memorable food experiences, and bringing fresh ideas to life, we'd love to hear from you. Lead with passion. Create with purpose. Make your mark at Novotel Devonport. Join us, and become a Heartist® Job Description Lead, inspire, and energise a passionate kitchen team to deliver unforgettable dining experiences Create exciting, modern Asian-inspired dishes that keep guests coming back for more Bring fresh ideas to the table and stay ahead of food trends Be the face of the kitchen – connect with guests and bring the Mr Good Guy vibe to life Run a tight (but fun!) operation: manage costs, rosters, stock, and performance Build a strong, positive team culture where people love coming to work Mentor and grow your team into future hospitality/culinary stars Maintain compliance with food safety and WHS standards Collaborate with the F&B and hotel leadership teams to align the Mr Good Guy dining experience with the overall hotel goals and promotions to deliver memorable guest experiences Qualifications A creative culinary leader who thrives in a fast-paced, high-energy environment Proven experience (minimum of 3 years) as a Head Chef or Senior Sous Chef, ideally in a hotel environment Passionate about food, people, and creating memorable guest experiences A natural motivator who bin rings out the best in their team Confident managing kitchen operations, budgets, and compliance Strong financial acumen, including cost control and menu engineering Always curious, always evolving, always hungry for what’s next Flexible and ready to embrace the rhythm of hospitality (including mornings, evenings and weekends) Additional Information Why join us? This isn’t just a job – it’s a chance to grow, connect and be part of something global. At Novotel, you don’t just join a hotel – you become a Heartist®, someone who brings heart to everything they do. We offer: Accor ALL Heartist® benefits – Enjoy global discounts on accommodation and dining Family & Friends perks – Share great experiences with those who matter most Accor Live Limitless loyalty program – Earn rewards and status worldwide Learn Your Way – Access industry-leading training and development to grow your career Important to know You must have full working rights in Australia to be considered for this role Unfortunately, we are unable to provide visa sponsorship Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

How To Apply:

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Responsibilities
Lead the culinary direction of Novotel Devonport and its signature restaurant, Mr Good Guy, by creating modern Asian-inspired dishes. Manage kitchen operations including costs, rosters, and stock while mentoring the team to deliver high-quality guest experiences.
Head Chef at Accor
Devonport, Tasmania, Australia - Full Time
Skills Needed
Culinary Leadership, Menu Engineering, Cost Control, Budget Management, Team Mentoring, Food Safety Compliance, Whs Standards, Asian Cuisine, Kitchen Operations, Staff Rostering, Performance Management, Guest Relations
Specialization
Requires a minimum of 3 years of experience as a Head Chef or Senior Sous Chef, preferably within a hotel setting. Candidates must possess strong financial acumen, leadership skills, and full working rights in Australia.
Experience Required
Minimum 2 year(s)
Sous Chef at Minor International
Dublin, Leinster, Ireland - Full Time
Skills Needed
Kitchen Management, Haccp Compliance, Menu Development, Staff Training, Rostering, Food Safety, Leadership, Team Motivation, Quality Assurance, Inventory Management, Professionalism, Communication, Problem Solving, Operational Efficiency, Luxury Hospitality Standards
Specialization
Candidates must have the legal right to work in Ireland and possess strong leadership skills to motivate and manage a professional kitchen team. A deep understanding of luxury hospitality standards and a commitment to maintaining high-quality service and safety protocols are essential.
Experience Required
Minimum 2 year(s)
Demi Chef at Minor International
Wellington, Wellington, New Zealand - Full Time
Skills Needed
Food Preparation, Culinary Arts, Food Safety, Hygiene Standards, Kitchen Operations, Teamwork, Communication, Time Management, Breakfast Service, Menu Presentation
Specialization
Requires at least 3 years of experience as a Cook or Chef with a strong understanding of health and safety regulations. Candidates must be flexible to work various shifts, including weekends and public holidays.
Experience Required
Minimum 2 year(s)
Line Chef at Accor
The Hague, South Holland, Netherlands - Full Time
Skills Needed
Culinary Arts, Food Preparation, Haccp, Kitchen Hygiene, Teamwork, Mise En Place, Food Quality Control, Creativity, Time Management, Pressure Management
Specialization
Candidates must be familiar with HACCP standards and possess a strong passion for cooking in a fast-paced environment. The role requires a team player who is flexible, calm under pressure, and available for at least 3 days per week.
Sous Chef at bartaco
Westport, Connecticut, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Kitchen Operations, Food Safety, Sanitation, Inventory Control, Staff Scheduling, Mentoring, Quality Control, Communication, Problem Solving, Emotional Intelligence, Menu Execution, Cost Management, Hospitality
Specialization
Candidates must have 1-3 years of culinary management experience and strong cooking skills. A culinary arts degree is preferred but not required, and the role requires flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Birmingham, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Compliance, Menu Presentation, Pressure Management, Communication, Operational Efficiency, Quality Control
Specialization
Candidates must have experience managing a busy kitchen and a proven track record of training high-performing teams. The role requires the ability to work under pressure and a keen eye for food presentation and taste.
Experience Required
Minimum 5 year(s)
Head Chef at Colten Care
Dorchester, England, United Kingdom - Full Time
Skills Needed
Menu Planning, Kitchen Management, Team Leadership, Nutritional Balancing, Fresh Produce Sourcing, Catering, Cookery, Communication, Resident Care, Event Catering
Specialization
Candidates must hold a City & Guilds 706 1/2 or NVQ Level 3 in Catering/Cookery. Previous experience in a similar Head Chef role is required.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Melbourne, Victoria, Australia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, 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 a deep understanding of food handling and sanitation regulations.
Experience Required
Minimum 2 year(s)
Sous Chef at Camelback Hospitality PE LLC
Paradise Valley, Arizona, United States - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Staff Training, Food Safety, Menu Preparation, Inventory Management, Cost Control, Team Leadership, Meat Fabrication, Fish Fabrication, Scheduling, Performance Management, Communication, Multi Tasking, Problem Solving, Hospitality
Specialization
Candidates must have 1-3 years of experience in a kitchen management position and possess thorough knowledge of food products and commercial kitchen equipment. A high school diploma or G.E.D. is required, with a culinary degree preferred, along with a current Food Handler’s Card.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Manchester, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Quality Control, Hygiene Standards, Safety Regulations, Communication, Pressure Management, Meal Presentation, Decision Making
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)
Head Chef at Greene King
Ellesmere Port, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Quality Control, Hygiene Standards, Safety Regulations, Communication, Pressure Management, Meal Presentation, Decision Making
Specialization
Candidates must have experience managing a busy kitchen and a proven track record of training high-performing teams. The role requires the ability to work under pressure and a keen eye for food presentation and taste.
Experience Required
Minimum 5 year(s)
Demi Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Plating, Menu Planning, Recipe Development, Kitchen Hygiene, Haccp Compliance, Workplace Health And Safety, Teamwork, Communication, Mentoring, Time Management
Specialization
Candidates must have previous experience in a similar kitchen role and hold a relevant qualification, such as a Certificate III in Commercial Cookery. A strong understanding of food safety regulations and the flexibility to work rotating shifts, including weekends and holidays, is required.
Experience Required
Minimum 2 year(s)
Sous Chef at Spire Hospitality
Park Ridge, New Jersey, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Kitchen Management, Inventory Auditing, Food Presentation, Staff Mentoring, Quality Control, Financial Reporting, Customer Service, Osha Compliance
Specialization
Requires a high school diploma and at least 4 years of cook experience in a similar hotel operation. Must hold certifications for Food Handlers, Alcohol Beverage Servers, and OSHA regulations.
Experience Required
Minimum 5 year(s)
Demi Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Plating, Food Safety, Hygiene, Whs Compliance, Teamwork, Communication, Menu Planning, Recipe Development, Commercial Cookery
Specialization
Candidates must possess previous experience as a Demi Chef or in a similar kitchen role, along with relevant Australian cookery qualifications, ideally a Certificate III in Commercial Cookery. Essential attributes include knowledge of cooking techniques, hygiene standards, strong teamwork skills, and flexibility to work rotating shifts, including weekends and public holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Kitchen Operations, Culinary Skills, Staff Supervision, Food Presentation, Haccp Compliance, Whs Requirements, Stock Management, Menu Development, Leadership, Communication, Waste Control, Cost Efficiency
Specialization
Requires a minimum Certificate III in Commercial Cookery and a current Food Handling Certification. Candidates should have previous supervisory experience in premium dining or high-volume environments.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Sydney, New South Wales, Australia - Full Time
Skills Needed
Kitchen Operations, Food Production, Menu Design, Haccp Standards, Hygiene Compliance, Team Leadership, Guest Service Excellence, Organizational Skills, Work Health And Safety, Culinary Arts
Specialization
Requires a Trade Industry Qualification or Commercial Cookery Qualification and relevant experience in a similar role. Candidates must have working rights in Australia and a self-motivated attitude for a fast-paced environment.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Port Douglas, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Food Presentation, Food Safety, Kitchen Organization, Customer Service, Portion Control, Time Management, Attention To Detail
Specialization
Candidates must possess a Trade Industry Qualification or Commercial Cookery Qualification and have relevant experience in a similar role. Must have valid working rights in Australia and a self-motivated attitude for a fast-paced environment.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Brisbane, Queensland, Australia - Full Time
Skills Needed
Culinary Standards, Food Preparation, Kitchen Operations, Hygiene Protocols, Food Safety, Sanitation, Mentoring, Team Leadership, Inventory Management, Menu Execution
Specialization
Candidates must be able to maintain high standards of cleanliness, organization, and food safety within a luxury hotel environment. The role requires a commitment to consistent service and the ability to work effectively within a professional culinary team.
Experience Required
Minimum 2 year(s)
Sous Chef at Portico BaxterStorey
City of Edinburgh, Scotland, United Kingdom - Full Time
Skills Needed
Culinary Skills, Leadership, Organizational Skills, Menu Development, Food Safety, Communication, Creativity, Problem Solving, Team Collaboration, Inventory Management, Cooking Techniques, Hygiene Standards, Time Management, Kitchen Management Software, Food Presentation, Stamina
Specialization
Candidates should have a culinary degree or equivalent experience in a high-quality restaurant setting, along with proven experience as a Sous Chef or in a similar role. Strong leadership, organizational skills, and a commitment to food safety are essential.
Experience Required
Minimum 5 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Sydney, New South Wales, Australia - Full Time
Skills Needed
Pastry Chef Experience, Kitchen Sanitation, Teamwork, Organizational Skills, Time Management, Communication, Food Safety, Reliability
Specialization
Proven experience as a pastry chef in a fast-paced environment with a strong work ethic. Must be available to work overnight shifts, weekends, and public holidays.
Experience Required
Minimum 2 year(s)