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Chef Jobs overseas

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Camp Chef at Colville, Inc.
Prudhoe Bay, Alaska, United States - Full Time
Skills Needed
Leadership, Creativity, Culinary Management, Menu Development, Inventory Management, Stock Management, Food Safety Compliance, Health Regulation Compliance, Kitchen Equipment Maintenance, Organizational Skills, Time Management, Communication Skills, Interpersonal Skills, Problem Solving, Team Collaboration
Specialization
Candidates must possess at least two years of culinary management experience or a related leadership role, along with a High School Diploma or equivalent and a valid Alaska Food Handler’s Card upon hire. Essential skills include strong leadership, organization, time management, communication, and the ability to maintain quality under pressure.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Purchasing, Food Storage, Quality Control, Team Building, Customer Service, Performance Management, Mentoring, Problem Solving, Scheduling, Food Presentation
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include managing shift operations, ensuring compliance with all food and beverage standards, and leading kitchen personnel.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Johor, Malaysia - Full Time
Skills Needed
Culinary Arts, Food Preparation, Kitchen Management, Staff Supervision, Budget Management, Food Safety, Sanitation Standards, Menu Development, Inventory Control, Quality Control, Team Leadership, Guest Relations, Problem Solving, Performance Management, Training, Interpersonal Communication
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include managing shift operations, ensuring compliance with all food and beverage standards, and leading kitchen personnel.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Barcelona, Catalonia, Spain - Full Time
Skills Needed
Kitchen Management, Food Quality Control, Presentation, Statutory Compliance, Inventory Management, Team Leadership, Team Development, Hygiene Standards, Menu Development, Problem Solving, Decision Making, Collaboration, Flexibility, Process Driven, Ingredient Provenance, Trend Awareness
Specialization
Candidates must have over two years of experience as a Sous Chef in a fast-paced environment where ingredient freshness is paramount, along with a proven ability to manage large kitchen teams effectively. The ideal applicant will be a natural leader passionate about food, capable of methodical work while remaining flexible, and dedicated to positive team and guest interactions.
Experience Required
Minimum 2 year(s)
Sous Chef at All American Bingo LLC
Edina, Minnesota, United States - Full Time
Skills Needed
Food Preparation, Supervision, Training, Menu Planning, Inventory Management, Cost Control, Quality Control, Sanitation Standards, Health Codes, Recipe Adherence, Staff Scheduling, Communication, Computer Skills, Food Selection, Kitchen Machinery Operation
Specialization
Candidates must possess thorough working knowledge of hot and cold food preparation, good understanding of sanitation standards and health codes, and basic mathematical skills for recipe execution. The role requires physical stamina to work in varying temperatures, handle lifting up to 50 pounds, operate various kitchen machinery, and demonstrate culinary techniques.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Jacksonville, Florida, United States - Full Time
Skills Needed
Leadership, Coaching, Development, Culinary Operations, Recipe Adherence, Guest Experience, Team Leadership, Mentoring, Hiring, Scheduling, Inventory Control, Food Cost Management, Communication, Problem Solving, Innovation, Emotional Intelligence
Specialization
Candidates need 1-3 years of culinary management experience, with a culinary arts degree being preferred but not required. Essential attributes include excellent cooking skills, experience mentoring hourly team members, attention to detail, problem-solving abilities, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at Motek Florida
Miami, Florida, United States - Full Time
Skills Needed
Supervision, Food Quality Control, Inventory Control, Ordering, Food Storage, Staff Training, Food Safety, Sanitation, Expediting, Labor Scheduling, Team Leadership, Communication, Attention To Detail, Culinary Standards, Cost Awareness, Service Execution
Specialization
Candidates must have a minimum of three years of experience in a fast-paced, high-volume kitchen, including at least one year in a supervisory role, with Mediterranean cuisine experience being advantageous. A culinary degree is preferred, alongside strong knowledge of food safety regulations and experience with inventory and labor management.
Experience Required
Minimum 2 year(s)
Salgschef at Presidents Institute
Copenhagen, Capital Region of Denmark, Denmark - Full Time
Skills Needed
Sales, Leadership, Recruitment, Coaching, Communication, Networking, Team Management, Performance Evaluation, Sales Strategy, Customer Relationship Management, Training, Sales Growth, Business Development, C Level Engagement, Onboarding, Sales Playbooks
Specialization
Candidates should have over 2 years of experience with excellent sales performance and must be fluent in Danish. The role requires a passion for sales and the ability to lead a team.
Experience Required
Minimum 2 year(s)
Head Chef at Upper Crust Food Service
Tuscaloosa, Alabama, United States - Full Time
Skills Needed
Teamwork, Customer Service, Cooking Methods, Cuisines, Ingredients, Equipment, Sanitation Standards, Menu Planning, Food Safety, Communication, Staff Management, Problem Solving, Time Management, Presentation Skills, Training, Inventory Management
Specialization
Candidates should have 3+ years of experience in high-volume food production or catering, with a culinary degree being a plus. A valid manager level sanitation certification is required or must be obtained within 30 days of employment.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Campo
Mesa, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, Food Production Oversight, Budget Management, Labor Budgeting, Team Supervision, Quality Control, Sanitation Standards, Goal Achievement, Compliance, Safety Standards, Professionalism
Specialization
Candidates must possess proven culinary skills and the ability to lead a team effectively, along with knowledge of P&Ls, budgets, and labor projections. A minimum of two years of Kitchen Management experience is preferred, and the role requires the ability to work 50 hours per week and stand for long periods.
Experience Required
Minimum 2 year(s)
Cook/Chef at Freedom Village at Holland
Addison, Illinois, United States - Full Time
Skills Needed
Cooking Production, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement
Specialization
Candidates must possess a high school diploma, though a culinary degree is preferred, and have a minimum of one year of experience in restaurant, senior living, or equivalent cooking roles. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.
Sous Chef at Miray Holdings
Chattanooga, Tennessee, United States - Full Time
Skills Needed
Culinary Excellence, Team Development, Communication, High Volume Restaurant Experience, Food Sanitation, Recipe Adherence, Food Preparation, Production, Presentation, Kitchen Performance, Performance Standards, Upscale Casual Dining, Passion For Service, Systems Knowledge, Job Stability, Lifting Ability
Specialization
Candidates should have 2-5 years of cooking experience in an upscale casual dining restaurant and demonstrate a strong passion for culinary excellence. Excellent communication skills and a stable job history showing upward progression are also required.
Experience Required
Minimum 2 year(s)
Sous Chef at Marriott Niagara Falls Hotels
Chantilly, Virginia, United States - Full Time
Skills Needed
Culinary Skills, Food Preparation, Team Leadership, Customer Service, Sanitation Standards, Budget Management, Communication, Problem Solving, Mentoring, Food Presentation, Quality Control, Time Management, Interpersonal Skills, Staff Development, Operational Management, Creativity
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in a related field with 2 years of experience. They should also possess strong leadership and culinary skills.
Experience Required
Minimum 2 year(s)
Head Chef at BaxterStorey
London, England, United Kingdom - Full Time
Skills Needed
Team Leadership, Menu Design, Kitchen Operations Oversight, Food Safety Compliance, Hospitality Catering, Stock Management, Cost Control, Culinary Trends Knowledge, Cookery Skills, Presentation Attention, Team Management, Budgeting, Delegation, Influencing Skills, Strategic Thinking, Critical Reasoning
Specialization
Candidates must be passionate chefs with a deep love for modern cuisine and up-to-date knowledge of culinary trends, possessing strong leadership and team management skills. Proven experience as a Head Chef or similar role, financial acumen for budget management, and excellent organizational abilities are highly desirable.
Experience Required
Minimum 5 year(s)
Sous Chef at Isleworth Golf & Country Club
Windermere, Florida, United States - Full Time
Skills Needed
Menu Planning, Food Preparation, Plating, Staff Supervision, Staff Training, Quality Control, Presentation Standards, Cleanliness Maintenance, Health Compliance, Safety Compliance, Inventory Management, Ordering, Cost Control, Kitchen Workflow Management, Coordination With Foh Staff
Specialization
Candidates must possess a minimum of five years of experience in a high-end restaurant, club, or bistro, preferably in a leadership capacity, and must have experience managing high-volume service. A flexible schedule including weekends and holidays is required, although a culinary degree is considered a plus but not mandatory.
Experience Required
Minimum 5 year(s)
Sous Chef at Globe Life AIL - Cassidy Griffin
Paradise, Nevada, United States - Full Time
Skills Needed
Culinary Techniques, Menu Creation, Food Preparation, Leadership, Inventory Management, Food Safety, Training, Supervision
Specialization
Candidates should have extensive culinary experience and preferably a certification from a culinary school. A high school diploma or GED is required, along with ServeSafe or Food Handler’s Certification.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuwait City, Al Asimah, Kuwait - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Purchasing, Food Storage, Quality Control, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Problem Solving, Interpersonal Skills
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include managing shift operations, ensuring compliance with all food and beverage standards, and maintaining purchasing and sanitation protocols.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Carolina, , Puerto Rico - Full Time
Skills Needed
Culinary Skills, Food Preparation, Quality Control, Training Staff, Food Specifications, Portion Control, Sanitation, Cost Control, Guest Satisfaction, Bilingual Communication
Specialization
A BA Degree in Culinary or a related area is required, along with the ability to speak English and Spanish. Food and beverage experience in a related field is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Noble House Hotels & Resorts
Chatham, Massachusetts, United States - Full Time
Skills Needed
Fine Dining, Banquet Service, Restaurant Management, Food Preparation, Kitchen Operations, Team Leadership, Menu Planning, Inventory Management, Food Safety, Catering Coordination, Cooking Techniques, Communication Skills, Dietary Requirements, Hospitality Service, Staff Supervision, Problem Solving
Specialization
Candidates should have proven experience in fine dining and banquet services, along with strong leadership skills in a culinary setting. A solid background in food production, kitchen management, and food safety protocols is essential.
Experience Required
Minimum 5 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Doha, , Qatar - Full Time
Skills Needed
Culinary Talents, Banquet Food Preparation, Menu Coordination, Purchasing, Scheduling, Food Preparation, Plating, Catering Events, Sanitation Standards, Food Standards, Team Leadership, Budget Management, Quality Control, Staff Supervision, Training Development
Specialization
Candidates need either a high school diploma or GED with 1 year of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management plus 1 year of relevant experience. Key activities include ensuring culinary standards, managing banquet production needs, supervising kitchen staff, and driving customer service excellence.
Camp Chef at Colville, Inc.
Prudhoe Bay, Alaska, United States -
Full Time

Start Date

Immediate

Expiry Date

17 Jun, 26

Salary

0.0

Posted On

19 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Leadership, Creativity, Culinary Management, Menu Development, Inventory Management, Stock Management, Food Safety Compliance, Health Regulation Compliance, Kitchen Equipment Maintenance, Organizational Skills, Time Management, Communication Skills, Interpersonal Skills, Problem Solving, Team Collaboration

Industry

Oil and Gas

Description
Chef Colville, INC is Hiring a Kitchen Chef at Brooks Camp, Prudhoe Bay, Alaska! Join Our Team Are you an experienced Chef or with a passion for creating outstanding culinary experiences? Ready to take your expertise to the remote and breathtaking North Slope of Alaska? Colville, INC is hiring a Chef / Chef de Cuisine to join our dynamic team at Brooks Camp, Prudhoe Bay. Bring your leadership, creativity, and badass attitude to the team and experience the thrill of making an impact in our commercial kitchen operations. Why You’ll Love Working Here: Epic Work Environment: Join a supportive, team-focused work culture where Family, Safety, Agility, and Badassery are at the core of everything we do. With our rotational schedules and exceptional team camaraderie, you’ll feel supported every step of the way. Comprehensive Benefits: We offer an outstanding benefits package that prioritizes your well-being, including: * Full health insurance options, with medical, dental, and vision premiums fully paid by Colville for employees. * Retirement options with a competitive employer match. * Generous HSA and profit-sharing plans to support your financial wellness. Perks Galore: Enjoy unique perks such as flights between Anchorage and Prudhoe Bay covered by Colville, access to Brooks Range Supply discounts, and opportunities to explore and adventure in Alaska during your time off. About the Role: As a Chef, you’ll lead the kitchen team in creating high-quality dining experiences and overseeing back-of-house operations. From menu development to managing food inventory and ensuring compliance with health and safety standards, this role is vital to the success of our operations. You’ll ensure that every meal served reflects quality, innovation, and professionalism while contributing to the overall success of our team. As a Chef, You Will: * Lead the kitchen team in the safe, efficient, and quality preparation of all meals. * Oversee inventory, ordering, and stock to ensure the freshest, safest ingredients are always on hand. * Develop seasonal menus based on food trends, patron requests, and operational needs. * Maintain compliance with all food safety and health regulations. * Manage and maintain kitchen equipment to ensure smooth operations. * Collaborate with specialty chefs to create appealing, innovative menu pairings. What We’re Looking For: * Experience: At least two years of culinary management experience or related leadership role. * Education/Certifications: High School Diploma or equivalent; valid Alaska Food Handler’s Card. (Must be able to complete upon hire.) * Skills: Strong leadership, organizational, time management, and communication skills. * A proven ability to handle multiple priorities under pressure while maintaining quality and safety standards. * A creative mindset and strong interpersonal skills. Ready to Dive into an Unforgettable Job? If you’re ready to bring your passion for culinary leadership, creativity, and your badass mindset to a team that values family, safety, and agility, apply now! Join Colville, INC and transform your career while exploring all that Alaska has to offer. Apply online today to take the next step toward an amazing journey with Colville, INC. Transform your career. Explore Alaska. Join the most badass company in the state.  
Responsibilities
The Chef will lead the kitchen team in safely and efficiently preparing high-quality meals while overseeing all back-of-house operations, including inventory and compliance with safety standards. This role involves developing seasonal menus based on trends and requests, and collaborating with specialty chefs to create innovative pairings.
Camp Chef at Colville, Inc.
Prudhoe Bay, Alaska, United States - Full Time
Skills Needed
Leadership, Creativity, Culinary Management, Menu Development, Inventory Management, Stock Management, Food Safety Compliance, Health Regulation Compliance, Kitchen Equipment Maintenance, Organizational Skills, Time Management, Communication Skills, Interpersonal Skills, Problem Solving, Team Collaboration
Specialization
Candidates must possess at least two years of culinary management experience or a related leadership role, along with a High School Diploma or equivalent and a valid Alaska Food Handler’s Card upon hire. Essential skills include strong leadership, organization, time management, communication, and the ability to maintain quality under pressure.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Purchasing, Food Storage, Quality Control, Team Building, Customer Service, Performance Management, Mentoring, Problem Solving, Scheduling, Food Presentation
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include managing shift operations, ensuring compliance with all food and beverage standards, and leading kitchen personnel.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Johor, Malaysia - Full Time
Skills Needed
Culinary Arts, Food Preparation, Kitchen Management, Staff Supervision, Budget Management, Food Safety, Sanitation Standards, Menu Development, Inventory Control, Quality Control, Team Leadership, Guest Relations, Problem Solving, Performance Management, Training, Interpersonal Communication
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include managing shift operations, ensuring compliance with all food and beverage standards, and leading kitchen personnel.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Barcelona, Catalonia, Spain - Full Time
Skills Needed
Kitchen Management, Food Quality Control, Presentation, Statutory Compliance, Inventory Management, Team Leadership, Team Development, Hygiene Standards, Menu Development, Problem Solving, Decision Making, Collaboration, Flexibility, Process Driven, Ingredient Provenance, Trend Awareness
Specialization
Candidates must have over two years of experience as a Sous Chef in a fast-paced environment where ingredient freshness is paramount, along with a proven ability to manage large kitchen teams effectively. The ideal applicant will be a natural leader passionate about food, capable of methodical work while remaining flexible, and dedicated to positive team and guest interactions.
Experience Required
Minimum 2 year(s)
Sous Chef at All American Bingo LLC
Edina, Minnesota, United States - Full Time
Skills Needed
Food Preparation, Supervision, Training, Menu Planning, Inventory Management, Cost Control, Quality Control, Sanitation Standards, Health Codes, Recipe Adherence, Staff Scheduling, Communication, Computer Skills, Food Selection, Kitchen Machinery Operation
Specialization
Candidates must possess thorough working knowledge of hot and cold food preparation, good understanding of sanitation standards and health codes, and basic mathematical skills for recipe execution. The role requires physical stamina to work in varying temperatures, handle lifting up to 50 pounds, operate various kitchen machinery, and demonstrate culinary techniques.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Jacksonville, Florida, United States - Full Time
Skills Needed
Leadership, Coaching, Development, Culinary Operations, Recipe Adherence, Guest Experience, Team Leadership, Mentoring, Hiring, Scheduling, Inventory Control, Food Cost Management, Communication, Problem Solving, Innovation, Emotional Intelligence
Specialization
Candidates need 1-3 years of culinary management experience, with a culinary arts degree being preferred but not required. Essential attributes include excellent cooking skills, experience mentoring hourly team members, attention to detail, problem-solving abilities, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at Motek Florida
Miami, Florida, United States - Full Time
Skills Needed
Supervision, Food Quality Control, Inventory Control, Ordering, Food Storage, Staff Training, Food Safety, Sanitation, Expediting, Labor Scheduling, Team Leadership, Communication, Attention To Detail, Culinary Standards, Cost Awareness, Service Execution
Specialization
Candidates must have a minimum of three years of experience in a fast-paced, high-volume kitchen, including at least one year in a supervisory role, with Mediterranean cuisine experience being advantageous. A culinary degree is preferred, alongside strong knowledge of food safety regulations and experience with inventory and labor management.
Experience Required
Minimum 2 year(s)
Salgschef at Presidents Institute
Copenhagen, Capital Region of Denmark, Denmark - Full Time
Skills Needed
Sales, Leadership, Recruitment, Coaching, Communication, Networking, Team Management, Performance Evaluation, Sales Strategy, Customer Relationship Management, Training, Sales Growth, Business Development, C Level Engagement, Onboarding, Sales Playbooks
Specialization
Candidates should have over 2 years of experience with excellent sales performance and must be fluent in Danish. The role requires a passion for sales and the ability to lead a team.
Experience Required
Minimum 2 year(s)
Head Chef at Upper Crust Food Service
Tuscaloosa, Alabama, United States - Full Time
Skills Needed
Teamwork, Customer Service, Cooking Methods, Cuisines, Ingredients, Equipment, Sanitation Standards, Menu Planning, Food Safety, Communication, Staff Management, Problem Solving, Time Management, Presentation Skills, Training, Inventory Management
Specialization
Candidates should have 3+ years of experience in high-volume food production or catering, with a culinary degree being a plus. A valid manager level sanitation certification is required or must be obtained within 30 days of employment.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Campo
Mesa, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, Food Production Oversight, Budget Management, Labor Budgeting, Team Supervision, Quality Control, Sanitation Standards, Goal Achievement, Compliance, Safety Standards, Professionalism
Specialization
Candidates must possess proven culinary skills and the ability to lead a team effectively, along with knowledge of P&Ls, budgets, and labor projections. A minimum of two years of Kitchen Management experience is preferred, and the role requires the ability to work 50 hours per week and stand for long periods.
Experience Required
Minimum 2 year(s)
Cook/Chef at Freedom Village at Holland
Addison, Illinois, United States - Full Time
Skills Needed
Cooking Production, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement
Specialization
Candidates must possess a high school diploma, though a culinary degree is preferred, and have a minimum of one year of experience in restaurant, senior living, or equivalent cooking roles. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.
Sous Chef at Miray Holdings
Chattanooga, Tennessee, United States - Full Time
Skills Needed
Culinary Excellence, Team Development, Communication, High Volume Restaurant Experience, Food Sanitation, Recipe Adherence, Food Preparation, Production, Presentation, Kitchen Performance, Performance Standards, Upscale Casual Dining, Passion For Service, Systems Knowledge, Job Stability, Lifting Ability
Specialization
Candidates should have 2-5 years of cooking experience in an upscale casual dining restaurant and demonstrate a strong passion for culinary excellence. Excellent communication skills and a stable job history showing upward progression are also required.
Experience Required
Minimum 2 year(s)
Sous Chef at Marriott Niagara Falls Hotels
Chantilly, Virginia, United States - Full Time
Skills Needed
Culinary Skills, Food Preparation, Team Leadership, Customer Service, Sanitation Standards, Budget Management, Communication, Problem Solving, Mentoring, Food Presentation, Quality Control, Time Management, Interpersonal Skills, Staff Development, Operational Management, Creativity
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in a related field with 2 years of experience. They should also possess strong leadership and culinary skills.
Experience Required
Minimum 2 year(s)
Head Chef at BaxterStorey
London, England, United Kingdom - Full Time
Skills Needed
Team Leadership, Menu Design, Kitchen Operations Oversight, Food Safety Compliance, Hospitality Catering, Stock Management, Cost Control, Culinary Trends Knowledge, Cookery Skills, Presentation Attention, Team Management, Budgeting, Delegation, Influencing Skills, Strategic Thinking, Critical Reasoning
Specialization
Candidates must be passionate chefs with a deep love for modern cuisine and up-to-date knowledge of culinary trends, possessing strong leadership and team management skills. Proven experience as a Head Chef or similar role, financial acumen for budget management, and excellent organizational abilities are highly desirable.
Experience Required
Minimum 5 year(s)
Sous Chef at Isleworth Golf & Country Club
Windermere, Florida, United States - Full Time
Skills Needed
Menu Planning, Food Preparation, Plating, Staff Supervision, Staff Training, Quality Control, Presentation Standards, Cleanliness Maintenance, Health Compliance, Safety Compliance, Inventory Management, Ordering, Cost Control, Kitchen Workflow Management, Coordination With Foh Staff
Specialization
Candidates must possess a minimum of five years of experience in a high-end restaurant, club, or bistro, preferably in a leadership capacity, and must have experience managing high-volume service. A flexible schedule including weekends and holidays is required, although a culinary degree is considered a plus but not mandatory.
Experience Required
Minimum 5 year(s)
Sous Chef at Globe Life AIL - Cassidy Griffin
Paradise, Nevada, United States - Full Time
Skills Needed
Culinary Techniques, Menu Creation, Food Preparation, Leadership, Inventory Management, Food Safety, Training, Supervision
Specialization
Candidates should have extensive culinary experience and preferably a certification from a culinary school. A high school diploma or GED is required, along with ServeSafe or Food Handler’s Certification.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuwait City, Al Asimah, Kuwait - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Purchasing, Food Storage, Quality Control, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Problem Solving, Interpersonal Skills
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include managing shift operations, ensuring compliance with all food and beverage standards, and maintaining purchasing and sanitation protocols.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Carolina, , Puerto Rico - Full Time
Skills Needed
Culinary Skills, Food Preparation, Quality Control, Training Staff, Food Specifications, Portion Control, Sanitation, Cost Control, Guest Satisfaction, Bilingual Communication
Specialization
A BA Degree in Culinary or a related area is required, along with the ability to speak English and Spanish. Food and beverage experience in a related field is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Noble House Hotels & Resorts
Chatham, Massachusetts, United States - Full Time
Skills Needed
Fine Dining, Banquet Service, Restaurant Management, Food Preparation, Kitchen Operations, Team Leadership, Menu Planning, Inventory Management, Food Safety, Catering Coordination, Cooking Techniques, Communication Skills, Dietary Requirements, Hospitality Service, Staff Supervision, Problem Solving
Specialization
Candidates should have proven experience in fine dining and banquet services, along with strong leadership skills in a culinary setting. A solid background in food production, kitchen management, and food safety protocols is essential.
Experience Required
Minimum 5 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Doha, , Qatar - Full Time
Skills Needed
Culinary Talents, Banquet Food Preparation, Menu Coordination, Purchasing, Scheduling, Food Preparation, Plating, Catering Events, Sanitation Standards, Food Standards, Team Leadership, Budget Management, Quality Control, Staff Supervision, Training Development
Specialization
Candidates need either a high school diploma or GED with 1 year of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management plus 1 year of relevant experience. Key activities include ensuring culinary standards, managing banquet production needs, supervising kitchen staff, and driving customer service excellence.