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

Chef Jobs overseas

About 8221 results in (13) seconds Clear Filters

Jobs Search

About 8221 results in (13) seconds
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)
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, 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 work well in a fast-paced setting, along with a good command of English and full EU work permission.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Uttarakhand, India - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Food Safety, Teamwork, Communication, Problem Solving, Customer Service, Training, Supervision, Inventory Management, Menu Specials, Well Being Practices
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. The role involves physical demands such as standing, walking, and lifting, and requires adherence to all company policies and safety procedures.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bengaluru, karnataka, India - Full Time
Skills Needed
Food Preparation, Cooking, Portion Control, Quality Monitoring, Recipe Adherence, Cold Food Preparation, Safety Procedures, Teamwork, Communication, Guest Service, Training, Scheduling, Coaching
Specialization
Candidates should possess at least 3 years of related work experience and ideally hold a Technical, Trade, or Vocational School Degree. The role involves physical tasks such as standing for extended periods and lifting up to 25 pounds, alongside assisting management with employee support functions.
Experience Required
Minimum 2 year(s)
Chef - VMCH Ashwood at VMCH
Melbourne, Victoria, Australia - Full Time
Skills Needed
Food Preparation, Menu Planning, Staff Supervision, Food Safety, Occupational Health And Safety, Commercial Cookery, Interpersonal Skills, Communication, Prioritisation, Organisational Skills, Time Management, Client Service
Specialization
Candidates must hold a Certificate IV in Hospitality (Commercial Cookery) and relevant Food Safety Supervisor certifications. Experience in food services and staff supervision within an aged care or similar environment is required.
Experience Required
Minimum 2 year(s)
Chef de Secteur H/F at Api Restauration
Issy-les-Moulineaux, Ile-de-France, France - Full Time
Skills Needed
Team Management, Haccp Standards, Culinary Techniques, Cost Control, Commercial Development, Customer Satisfaction, Quality Assurance, Operational Management, Communication, Organization, Autonomy
Specialization
Candidates must have significant experience in the catering industry, ideally in collective catering, and possess strong team management skills. A relevant diploma in hospitality and catering is preferred, along with a solid understanding of culinary techniques and food safety regulations.
Experience Required
Minimum 5 year(s)
SOUS CHEF PATISSIER at Accor
Saint-Trojan-les-Bains, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Pastry Production, Team Management, Culinary Innovation, Food Safety, Hygiene Standards, Recipe Creation, Quality Control, Product Presentation
Specialization
Candidates must hold a CAP or Bac Pro in Pastry and possess significant, successful experience in a similar role. The ideal applicant is rigorous, organized, and demonstrates strong interpersonal skills with a positive, proactive attitude.
Experience Required
Minimum 2 year(s)
Chef de Brigade H/F at Accor
Roissy-en-France, Ile-de-France, France - Full Time
Skills Needed
Front Desk Management, Team Leadership, Customer Service, Opera Cloud, Revenue Management, Check In And Check Out, Complaint Handling, Staff Coordination, Billing And Payment Processing, English Fluency, Hospitality Management
Specialization
The ideal candidate has proven leadership experience in a hospitality setting and a strong passion for customer service. Proficiency in English is required, and experience with Opera Cloud software is highly preferred.
Experience Required
Minimum 2 year(s)
Chef Leadership QLD at Civeo Career Site
, Queensland, Australia - Full Time
Skills Needed
Operational Leadership, Safety Compliance, People Leadership, Commercial Discipline, Budgeting, Auditing, Reporting, Cost Control, Menu Development, Batch Cooking, Team Training, Mentoring, Coaching, Iso Quality Assurance, High Volume Kitchen Management
Specialization
Candidates must be confident, credible Executive Chefs with proven experience in high-volume, fast-paced kitchens and the ability to lead at scale while maintaining operational excellence. Essential requirements include a Certificate III in Commercial Cookery (or equivalent), experience maintaining ISO Quality Assurance standards, strong batch cooking capability, advanced budgeting skills, and demonstrated success in team development.
Experience Required
Minimum 5 year(s)
Chef/Cook - Antlers at Breezy Point International Inc
Breezy Point, Minnesota, United States - Full Time
Skills Needed
Food Preparation, Grilling, Garnishing, Chopping, Mixing, Sauce Preparation, Kitchen Organization, Food Safety, Sanitation, Teamwork, Communication
Specialization
Candidates should have one to two years of experience as a line, restaurant, or prep cook and possess strong organizational and communication skills. A Food Servsafe Certificate and a high school diploma or GED are preferred but not required.
Chef de Cuisine F/H at Del Arte
Chalon-sur-Saône, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Culinary Production, Team Management, Quality Standards, Stock Management, Cost Control, Hygiene Standards, Safety Compliance, Team Training, Work Organization, Leadership, Rigorousness, Organization
Specialization
Candidates must be passionate leaders in cuisine with significant experience in team management, demonstrating rigor and a keen sense of organization. The ability to motivate the team and guarantee quality are key differentiators for success in this role.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Background, Haccp, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen Ability, Culinary Experience, English Command
Specialization
Candidates must possess a strong culinary background, knowledge of HACCP and hygiene standards, and demonstrate high attention to detail while thriving in a fast-paced kitchen. A minimum of three years of culinary experience in a similar setting and full permission to work in the EU are required.
Experience Required
Minimum 2 year(s)
Chefs of all Levels at The SpitJack
Limerick, Limerick, Ireland - Full Time
Skills Needed
Culinary Background, Haccp, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen Ability, Culinary Experience
Specialization
Candidates must possess a strong culinary background, knowledge of HACCP and hygiene standards, and the ability to maintain high attention to detail in a demanding kitchen setting. Ideal candidates should have a minimum of three years of relevant experience and good command of English, along with full permission to work in the EU.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bangalore, karnataka, India - Full Time
Skills Needed
Food Preparation, Cooking, Portioning, Chopping, Food Storage, Washing, Peeling, Weighing, Measuring, Mixing, Operating Ovens, Operating Stoves, Operating Grills, Operating Microwaves, Operating Fryers, Food Quality Monitoring
Specialization
Candidates must be able to perform physical tasks such as standing for long periods, bending, twisting, and lifting up to 25 pounds without assistance. Preferred qualifications include a high school diploma or GED equivalent and at least one year of related work experience, with no supervisory experience required.
Jr Sous Chef-Bakery at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, karnataka, India - Full Time
Skills Needed
Culinary Arts, Food Production, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Inventory Management, Menu Development, Budget Management, Team Leadership, Guest Relations, Training And Development, Performance Management, Food Presentation, Loss Prevention
Specialization
Candidates must have a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts/Hospitality with 2 years of experience. The role requires strong leadership skills and the ability to manage kitchen staff and operational budgets.
Experience Required
Minimum 2 year(s)
Indian Cuisine Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Budget Management, Food Preparation, Quality Control, Team Leadership, Inventory Management, Customer Service, Training And Development, Communication Skills, Problem Solving
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts/Hospitality with 2 years of experience. Strong leadership, culinary expertise, and knowledge of food safety regulations are required.
Experience Required
Minimum 2 year(s)
Sous-Chef Pâtissier at Sige Relais Chateaux
Honfleur, Normandy, France - Full Time
Skills Needed
Team Management, Planning, Organization, Coaching, Pastry Production, Ice Cream And Sorbet Creation, Tea Time Delicacies, Menu Creation, Haccp Standards, Inventory Management, Stock Management, Technical Mastery, Attention To Detail, Leadership, Pedagogy, Creativity
Specialization
Candidates should be dynamic, organized, courteous, and possess excellent teamwork skills, with confirmed experience as a Chef de Partie Pâtissier or a successful first experience as a Sous-Chef Pâtissier. Excellent technical mastery, attention to detail, natural leadership, and creativity are essential for this role.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at The Table at Crate
Oak Brook, Illinois, United States - Full Time
Skills Needed
Employee Relations, General Operations, Food Sanitation Management, Allergen Awareness, Alcohol Awareness, Training Culinary Staff, Communication Skills, Math Skills, Kitchen Equipment Operations, Food Inventory Management, Budget Management, Hygiene Standards, Conflict Resolution, Menu Production, Staff Scheduling, Quality Control
Specialization
Candidates must be at least 18 years old and have a high school education or equivalent, along with a minimum of 2 years of experience in a culinary supervisory role. Good communication skills and knowledge of kitchen operations are essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at bartaco
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Mentoring, Quality Control, Food Safety, Sanitation, Inventory Management, Problem Solving, Communication, Hospitality, Training, Attention To Detail, Time Management, Operational Excellence, Collaboration, Guest Focus
Specialization
Candidates should have at least 3 years of culinary management experience, with a preference for a culinary arts degree. Strong cooking skills, attention to detail, and the ability to mentor team members are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Bazaar Holdings Hotel Development LLC
Washington, District of Columbia, United States - Full Time
Skills Needed
Culinary Leadership, Service Execution, Expo Management, Menu Development, Team Coaching, Food Safety, Sanitation, Inventory Management, Cogs Control, Labor Planning, Procurement, Haccp Compliance, Recipe Standardization, Performance Management, Equipment Maintenance, Beo Execution
Specialization
Candidates must possess 5 to 7 or more years of professional kitchen experience, including 2 to 3 or more years as a Sous/Executive Sous Chef in upscale or fine dining environments, demonstrating advanced station mastery. Essential qualifications include proven success in inventory accuracy, COGS control, deep knowledge of HACCP/food safety, and the ability to communicate clearly and make organized decisions under pressure.
Experience Required
Minimum 5 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland -
Full Time

Start Date

Immediate

Expiry Date

24 Jun, 26

Salary

0.0

Posted On

26 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

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

Industry

Restaurants

Description
Join Our Award-Winning Culinary Team Chef de Partie The SpitJack Rotisserie Brasserie – Cork & Limerick Are you passionate about high standards, structured kitchens, and quality-driven service? The SpitJack is an award-winning rotisserie brasserie built around an innovative live rotisserie concept, premium Irish produce, and disciplined execution. We operate busy brunch and dinner services with strong systems, clear leadership, and measurable standards. We are seeking a professional and ambitious Chef de Partie to join our brigade. Why Join Us? ✅ Competitive Pay & Benefits • 29 days paid holiday (including public holidays) • Industry-leading gratuities and tips • Premium pay on Sundays and Bank Holidays 🔥 Innovative Kitchen Concept • Live rotisserie cooking at the heart of the kitchen • Classic brasserie dishes executed to consistent, high standards • Structured service with professional kitchen organisation 💻 Modern Systems & Support • Cloud-based HACCP compliance systems • Digital temperature monitoring and audit-ready reporting • Cloud-based inventory and ordering solutions • Advanced online training platforms (Marketman & Talent LMS) 🍽 Food & Dining Benefits • Staff meals provided while on shift • 50% staff discount when dining with friends and family 📈 Career Development • Clear progression pathways within a growing hospitality group • Internal promotion opportunities • Structured training and performance development What We’re Looking For ✔ Minimum 3 years’ experience in a professional kitchen ✔ Previous experience as a Chef de Partie or strong Commis ready to step up ✔ Strong HACCP and food safety knowledge ✔ High attention to detail and pride in consistency ✔ Ability to perform in a fast-paced brunch and dinner service ✔ Good command of English ✔ Full permission to work in the EU If you are ambitious, standards-driven, and want to work in a kitchen where performance, organisation, and quality matter, The SpitJack offers a strong platform to build your career. Apply with your CV to discuss further.
Responsibilities
The role involves joining an award-winning culinary team to execute classic brasserie dishes using an innovative live rotisserie concept, maintaining high standards during busy brunch and dinner services. Responsibilities include disciplined execution, adherence to structured service, and utilizing modern kitchen systems for compliance and organization.
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)
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, 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 work well in a fast-paced setting, along with a good command of English and full EU work permission.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Uttarakhand, India - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Food Safety, Teamwork, Communication, Problem Solving, Customer Service, Training, Supervision, Inventory Management, Menu Specials, Well Being Practices
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. The role involves physical demands such as standing, walking, and lifting, and requires adherence to all company policies and safety procedures.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bengaluru, karnataka, India - Full Time
Skills Needed
Food Preparation, Cooking, Portion Control, Quality Monitoring, Recipe Adherence, Cold Food Preparation, Safety Procedures, Teamwork, Communication, Guest Service, Training, Scheduling, Coaching
Specialization
Candidates should possess at least 3 years of related work experience and ideally hold a Technical, Trade, or Vocational School Degree. The role involves physical tasks such as standing for extended periods and lifting up to 25 pounds, alongside assisting management with employee support functions.
Experience Required
Minimum 2 year(s)
Chef - VMCH Ashwood at VMCH
Melbourne, Victoria, Australia - Full Time
Skills Needed
Food Preparation, Menu Planning, Staff Supervision, Food Safety, Occupational Health And Safety, Commercial Cookery, Interpersonal Skills, Communication, Prioritisation, Organisational Skills, Time Management, Client Service
Specialization
Candidates must hold a Certificate IV in Hospitality (Commercial Cookery) and relevant Food Safety Supervisor certifications. Experience in food services and staff supervision within an aged care or similar environment is required.
Experience Required
Minimum 2 year(s)
Chef de Secteur H/F at Api Restauration
Issy-les-Moulineaux, Ile-de-France, France - Full Time
Skills Needed
Team Management, Haccp Standards, Culinary Techniques, Cost Control, Commercial Development, Customer Satisfaction, Quality Assurance, Operational Management, Communication, Organization, Autonomy
Specialization
Candidates must have significant experience in the catering industry, ideally in collective catering, and possess strong team management skills. A relevant diploma in hospitality and catering is preferred, along with a solid understanding of culinary techniques and food safety regulations.
Experience Required
Minimum 5 year(s)
SOUS CHEF PATISSIER at Accor
Saint-Trojan-les-Bains, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Pastry Production, Team Management, Culinary Innovation, Food Safety, Hygiene Standards, Recipe Creation, Quality Control, Product Presentation
Specialization
Candidates must hold a CAP or Bac Pro in Pastry and possess significant, successful experience in a similar role. The ideal applicant is rigorous, organized, and demonstrates strong interpersonal skills with a positive, proactive attitude.
Experience Required
Minimum 2 year(s)
Chef de Brigade H/F at Accor
Roissy-en-France, Ile-de-France, France - Full Time
Skills Needed
Front Desk Management, Team Leadership, Customer Service, Opera Cloud, Revenue Management, Check In And Check Out, Complaint Handling, Staff Coordination, Billing And Payment Processing, English Fluency, Hospitality Management
Specialization
The ideal candidate has proven leadership experience in a hospitality setting and a strong passion for customer service. Proficiency in English is required, and experience with Opera Cloud software is highly preferred.
Experience Required
Minimum 2 year(s)
Chef Leadership QLD at Civeo Career Site
, Queensland, Australia - Full Time
Skills Needed
Operational Leadership, Safety Compliance, People Leadership, Commercial Discipline, Budgeting, Auditing, Reporting, Cost Control, Menu Development, Batch Cooking, Team Training, Mentoring, Coaching, Iso Quality Assurance, High Volume Kitchen Management
Specialization
Candidates must be confident, credible Executive Chefs with proven experience in high-volume, fast-paced kitchens and the ability to lead at scale while maintaining operational excellence. Essential requirements include a Certificate III in Commercial Cookery (or equivalent), experience maintaining ISO Quality Assurance standards, strong batch cooking capability, advanced budgeting skills, and demonstrated success in team development.
Experience Required
Minimum 5 year(s)
Chef/Cook - Antlers at Breezy Point International Inc
Breezy Point, Minnesota, United States - Full Time
Skills Needed
Food Preparation, Grilling, Garnishing, Chopping, Mixing, Sauce Preparation, Kitchen Organization, Food Safety, Sanitation, Teamwork, Communication
Specialization
Candidates should have one to two years of experience as a line, restaurant, or prep cook and possess strong organizational and communication skills. A Food Servsafe Certificate and a high school diploma or GED are preferred but not required.
Chef de Cuisine F/H at Del Arte
Chalon-sur-Saône, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Culinary Production, Team Management, Quality Standards, Stock Management, Cost Control, Hygiene Standards, Safety Compliance, Team Training, Work Organization, Leadership, Rigorousness, Organization
Specialization
Candidates must be passionate leaders in cuisine with significant experience in team management, demonstrating rigor and a keen sense of organization. The ability to motivate the team and guarantee quality are key differentiators for success in this role.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Background, Haccp, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen Ability, Culinary Experience, English Command
Specialization
Candidates must possess a strong culinary background, knowledge of HACCP and hygiene standards, and demonstrate high attention to detail while thriving in a fast-paced kitchen. A minimum of three years of culinary experience in a similar setting and full permission to work in the EU are required.
Experience Required
Minimum 2 year(s)
Chefs of all Levels at The SpitJack
Limerick, Limerick, Ireland - Full Time
Skills Needed
Culinary Background, Haccp, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen Ability, Culinary Experience
Specialization
Candidates must possess a strong culinary background, knowledge of HACCP and hygiene standards, and the ability to maintain high attention to detail in a demanding kitchen setting. Ideal candidates should have a minimum of three years of relevant experience and good command of English, along with full permission to work in the EU.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bangalore, karnataka, India - Full Time
Skills Needed
Food Preparation, Cooking, Portioning, Chopping, Food Storage, Washing, Peeling, Weighing, Measuring, Mixing, Operating Ovens, Operating Stoves, Operating Grills, Operating Microwaves, Operating Fryers, Food Quality Monitoring
Specialization
Candidates must be able to perform physical tasks such as standing for long periods, bending, twisting, and lifting up to 25 pounds without assistance. Preferred qualifications include a high school diploma or GED equivalent and at least one year of related work experience, with no supervisory experience required.
Jr Sous Chef-Bakery at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, karnataka, India - Full Time
Skills Needed
Culinary Arts, Food Production, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Inventory Management, Menu Development, Budget Management, Team Leadership, Guest Relations, Training And Development, Performance Management, Food Presentation, Loss Prevention
Specialization
Candidates must have a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts/Hospitality with 2 years of experience. The role requires strong leadership skills and the ability to manage kitchen staff and operational budgets.
Experience Required
Minimum 2 year(s)
Indian Cuisine Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Budget Management, Food Preparation, Quality Control, Team Leadership, Inventory Management, Customer Service, Training And Development, Communication Skills, Problem Solving
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts/Hospitality with 2 years of experience. Strong leadership, culinary expertise, and knowledge of food safety regulations are required.
Experience Required
Minimum 2 year(s)
Sous-Chef Pâtissier at Sige Relais Chateaux
Honfleur, Normandy, France - Full Time
Skills Needed
Team Management, Planning, Organization, Coaching, Pastry Production, Ice Cream And Sorbet Creation, Tea Time Delicacies, Menu Creation, Haccp Standards, Inventory Management, Stock Management, Technical Mastery, Attention To Detail, Leadership, Pedagogy, Creativity
Specialization
Candidates should be dynamic, organized, courteous, and possess excellent teamwork skills, with confirmed experience as a Chef de Partie Pâtissier or a successful first experience as a Sous-Chef Pâtissier. Excellent technical mastery, attention to detail, natural leadership, and creativity are essential for this role.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at The Table at Crate
Oak Brook, Illinois, United States - Full Time
Skills Needed
Employee Relations, General Operations, Food Sanitation Management, Allergen Awareness, Alcohol Awareness, Training Culinary Staff, Communication Skills, Math Skills, Kitchen Equipment Operations, Food Inventory Management, Budget Management, Hygiene Standards, Conflict Resolution, Menu Production, Staff Scheduling, Quality Control
Specialization
Candidates must be at least 18 years old and have a high school education or equivalent, along with a minimum of 2 years of experience in a culinary supervisory role. Good communication skills and knowledge of kitchen operations are essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at bartaco
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Mentoring, Quality Control, Food Safety, Sanitation, Inventory Management, Problem Solving, Communication, Hospitality, Training, Attention To Detail, Time Management, Operational Excellence, Collaboration, Guest Focus
Specialization
Candidates should have at least 3 years of culinary management experience, with a preference for a culinary arts degree. Strong cooking skills, attention to detail, and the ability to mentor team members are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Bazaar Holdings Hotel Development LLC
Washington, District of Columbia, United States - Full Time
Skills Needed
Culinary Leadership, Service Execution, Expo Management, Menu Development, Team Coaching, Food Safety, Sanitation, Inventory Management, Cogs Control, Labor Planning, Procurement, Haccp Compliance, Recipe Standardization, Performance Management, Equipment Maintenance, Beo Execution
Specialization
Candidates must possess 5 to 7 or more years of professional kitchen experience, including 2 to 3 or more years as a Sous/Executive Sous Chef in upscale or fine dining environments, demonstrating advanced station mastery. Essential qualifications include proven success in inventory accuracy, COGS control, deep knowledge of HACCP/food safety, and the ability to communicate clearly and make organized decisions under pressure.
Experience Required
Minimum 5 year(s)