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

Chef Jobs overseas

About 7402 results in (2) seconds Clear Filters

Jobs Search

About 7402 results in (2) seconds
Executive Sous Chef at Accor
Cairns, Queensland, Australia - Full Time
Skills Needed
Kitchen Management, Team Leadership, Menu Execution, Food Cost Control, Haccp Compliance, Banqueting Operations, à La Carte Service, Production Planning, Staff Mentoring, Food Safety, Operational Coordination, Stock Management
Specialization
Requires a trade qualification in Commercial Cookery and proven experience as a Sous Chef or Executive Sous Chef in a hotel environment. Candidates must possess strong leadership skills and the flexibility to work a rotating roster including weekends and public holidays.
Experience Required
Minimum 5 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Arts, Rotisserie Cooking, Haccp Compliance, Food Safety, Inventory Management, Kitchen Organization, Team Leadership, Menu Execution, Consistency, Attention To Detail, Fast Paced Service
Specialization
Candidates must have a minimum of 3 years of professional kitchen experience and strong knowledge of HACCP and food safety. You must possess a good command of English and have full permission to work in the EU.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Melbourne, Victoria, Australia - Full Time
Skills Needed
Kitchen Operations Management, Menu Development, P&L Management, Team Leadership, Staff Coaching, Food Safety Compliance, Event Execution, Commercial Acumen, Inventory Control, Labor Management, Concept Development, Quality Control, Stakeholder Management, Strategic Planning, Operational Optimization, Culinary Innovation
Specialization
Candidates must have proven experience as an Executive Sous Chef or senior kitchen leader in a high-volume, luxury hotel environment. Strong commercial acumen, leadership skills, and a passion for innovation and food quality are essential for this role.
Experience Required
Minimum 5 year(s)
Gruppchef Geoteknik at AFRY
Umeå, Västerbotten County, Sweden - Full Time
Skills Needed
Geotechnical Engineering, People Management, Business Development, Project Management, Financial Planning, Quality Management, Work Environment Management, Competence Development, Client Relationship Management, Swedish Language, English Language
Specialization
Requires a degree in geotechnical engineering, civil engineering, or equivalent professional experience. Candidates should have several years of experience in geotechnical assignments and a strong desire to develop as a leader.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Zeytinburnu, Marmara Region, Turkey - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Food Safety, Inventory Management, Culinary Techniques, Team Collaboration, Guest Service, Kitchen Maintenance, 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)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Abu Dhabi, Abu Dhabi, United Arab Emirates - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Quality Control, Staff Training, Inventory Monitoring, Guest Service, Menu Planning, Cold Food Preparation
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)
Sous Chef-New Haven at Barcelona Wine Bar
New Haven, Connecticut, United States - Full Time
Skills Needed
Food Preparation, Kitchen Supervision, Food Safety Standards, Menu Building, Time Management, Active Listening, Teaching Techniques, Basic Computer Skills, Expo Management, Guest Experience
Specialization
Candidates should have 1-3 years of high-volume kitchen experience and a culinary degree is preferred. The role requires the physical ability to stand for long periods and lift up to 45 pounds.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hobart, Tasmania, Australia - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Menu Development, Team Mentoring, Food Quality Control, Budget Management, Supplier Relationship Management, Banqueting, In Room Dining, Customer Service, Staff Coaching, Operational Efficiency
Specialization
Requires a Chef trade qualification and previous experience as an Executive Sous Chef. Candidates must demonstrate strong leadership skills, a passion for culinary trends, and the ability to work flexible hours including weekends.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Dumai City, Riau, Indonesia - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Kitchen Management, Food Safety, Portion Control, Quality Control, Staff Training, Inventory Monitoring, Menu Planning, Cold Food Preparation, Professional Communication
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 TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Bali, Indonesia - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Oversight, Quality Control
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Must possess strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Demi Chef De Partie at Accor
Doha, , Qatar - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Haccp, Food Safety, Hygiene Standards, Teamwork, Communication, Organizational Skills, Inventory Control, Menu Improvement, Culinary Arts, Time Management
Specialization
Requires 2-3 years of experience in a similar role, preferably within an international hotel environment. A culinary qualification and strong knowledge of food safety and kitchen operations are highly advantageous.
Experience Required
Minimum 2 year(s)
Chefs of all Grades at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Haccp, Food Safety, Kitchen Organization, Brunch Service, Dinner Service, Inventory Management, Consistency, Attention To Detail
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 good command of English.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Hilton Japan
Medina, Medina Province, Saudi Arabia - Full Time
Skills Needed
Food Preparation, Hospitality Management, Culinary Arts, Leadership, Teamwork, Quality Control, Guest Experience
Specialization
Candidates should possess a passion for hospitality and a commitment to integrity and leadership. Strong teamwork and a sense of ownership and accountability are essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at IHG Career
Tamuning, , United States - Full Time
Skills Needed
Kitchen Management, Food Cost Control, Staff Training, Menu Design, Inventory Management, Budgeting, Asian Cuisine, Health And Safety Compliance, Personnel Management, Vendor Relations, Problem Solving, Communication Skills
Specialization
Requires at least 4 years of experience as an Executive Sous Chef in a full-service hotel and fluency in English. A degree or certificate in culinary arts is preferred, along with the ability to obtain a government-issued Food Handler's Certification.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
St. Augustine, Florida, United States - Full Time
Skills Needed
Culinary Operations, Menu Planning, Food Safety, Team Leadership, Time Management, Problem Solving, Multi Tasking, Interpersonal Skills, Oral Communication, Teaching, Training, Dietary Restriction Management, Inventory Management, Kitchen Organization
Specialization
Candidates must have a minimum of 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A Transportation Worker Identification Credential (TWIC) and ServSafe Manager Certification are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Haccp Compliance, Food Safety, Kitchen Organization, Brunch Service, Dinner Service, Inventory Management, Consistency, Pressure Management
Specialization
Candidates must have professional kitchen experience at any grade from Commis to Senior CDP and solid HACCP knowledge. Full permission to work in the EU and a good command of English are required.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Cairo, Cairo, Egypt - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Food Safety, Portion Control, Staff Training, Menu Planning, Cold Food Preparation, Inventory Monitoring, Professional Communication, Team Collaboration
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 Landry's, LLC.
Kansas City, Missouri, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Control, Food Cost Management, Labor Cost Management, Product Quality Control, Communication, Leadership, Conflict Resolution, Kitchen Operations, Food Safety, Menu Execution, Osha Regulations, Fine Dining, Training And Development, Guest Satisfaction
Specialization
Requires at least 2 years of culinary management experience in an upscale or fine dining environment. A graduate of an accredited culinary program is preferred, along with strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at American Cruise Lines
Florence, Alabama, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Buffet Preparation, Inventory Management, Communication, Interpersonal Skills, Training And Teaching
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Gulfport, Mississippi, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Interpersonal Skills, Oral Communication, Teaching, Training, Dietary Restriction Management
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Accor
Cairns, Queensland, Australia -
Full Time

Start Date

Immediate

Expiry Date

22 Sep, 26

Salary

0.0

Posted On

24 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Management, Team Leadership, Menu Execution, Food Cost Control, HACCP Compliance, Banqueting Operations, À La Carte Service, Production Planning, Staff Mentoring, Food Safety, Operational Coordination, Stock Management

Industry

Hospitality

Description
Company Description Novotel Cairns Oasis Resort is a vibrant, family-friendly hotel in the heart of Cairns and part of the globally recognised Accor network. Known for its relaxed tropical atmosphere and welcoming service culture, the resort caters to a diverse mix of leisure guests, families, and group travellers. Our culinary operation delivers a dynamic food offering across Moku Restaurant & Bar along with a busy calendar of conferences, weddings and events. It is a dynamic kitchen environment where strong leadership, consistency, and collaboration are essential to delivering quality experiences for every guest, every service. As part of a supportive and fast-paced team, the kitchen plays a key role in shaping the guest experience, with a strong focus on teamwork, development, and maintaining high operational standards across all areas of service. Job Description We are seeking an experienced and driven Executive Sous Chef to support the Culinary Director in leading the culinary operations at Novotel Cairns Oasis Resort. In this senior leadership role, you will oversee day-to-day kitchen operations across Moku Restaurant & Bar and a busy program of conferences, weddings, and special events, ensuring consistency, quality, and efficiency across all service periods while driving kitchen performance, supporting team development, and maintaining smooth operations in a fast-paced resort environment. Key responsibilities include: Oversee daily kitchen operations across restaurant and banqueting service Support the Culinary Director in leading, coordinating, and developing the kitchen team Ensure consistent delivery of high-quality dishes across all service periods Assist with menu execution, production planning, and operational coordination Maintain strong control of food costs, stock levels, and kitchen efficiency Lead, mentor, and develop kitchen team members, fostering a positive culture Ensure full compliance with food safety, hygiene, and HACCP standards Drive consistency, organisation, and smooth service delivery across all kitchen areas Qualifications We are looking for a confident and experienced culinary leader ready to take the next step into a senior kitchen management role. Trade qualification in Commercial Cookery Proven experience as Sous Chef or Executive Sous Chef in a hotel or dynamic kitchen environment Strong leadership experience with the ability to manage and develop a team Experience across both à la carte and banqueting operations Strong organisational and operational management skills in a busy environment Solid understanding of food safety, compliance, and cost control A calm, solutions-focused leadership style with attention to detail Flexibility to work a rotating roster including evenings, weekends, and public holidays Additional Information Why work for Accor? Accor is one of the largest global hospitality businesses, with over 5400 Hotels across 110+ countries, the career development opportunities are endless. Benefits Your Way Access to global accommodation and F&B discounts #LearnYourWay with a sophisticated modern training platform, which offers a constantly expanding database of free, industry focused training. Recognition of service anniversaries and Accor Tenure Milestones. Our Commitment to Diversity & Inclusion. We are an inclusive employer, and our ambition is to attract, recruit, and develop diverse talent. We offer reasonable adjustments to support you. If you require an adjustment to be made during the recruitment process, you are most welcome to let us know. Please note that full working rights in Australia are required for this role. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

How To Apply:

Incase you would like to apply to this job directly from the source, please click here

Responsibilities
Oversee daily kitchen operations for the restaurant and banqueting services to ensure high-quality dish delivery. Support the Culinary Director in leading, mentoring, and developing the kitchen team while maintaining strict food safety and cost controls.
Executive Sous Chef at Accor
Cairns, Queensland, Australia - Full Time
Skills Needed
Kitchen Management, Team Leadership, Menu Execution, Food Cost Control, Haccp Compliance, Banqueting Operations, à La Carte Service, Production Planning, Staff Mentoring, Food Safety, Operational Coordination, Stock Management
Specialization
Requires a trade qualification in Commercial Cookery and proven experience as a Sous Chef or Executive Sous Chef in a hotel environment. Candidates must possess strong leadership skills and the flexibility to work a rotating roster including weekends and public holidays.
Experience Required
Minimum 5 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Arts, Rotisserie Cooking, Haccp Compliance, Food Safety, Inventory Management, Kitchen Organization, Team Leadership, Menu Execution, Consistency, Attention To Detail, Fast Paced Service
Specialization
Candidates must have a minimum of 3 years of professional kitchen experience and strong knowledge of HACCP and food safety. You must possess a good command of English and have full permission to work in the EU.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Melbourne, Victoria, Australia - Full Time
Skills Needed
Kitchen Operations Management, Menu Development, P&L Management, Team Leadership, Staff Coaching, Food Safety Compliance, Event Execution, Commercial Acumen, Inventory Control, Labor Management, Concept Development, Quality Control, Stakeholder Management, Strategic Planning, Operational Optimization, Culinary Innovation
Specialization
Candidates must have proven experience as an Executive Sous Chef or senior kitchen leader in a high-volume, luxury hotel environment. Strong commercial acumen, leadership skills, and a passion for innovation and food quality are essential for this role.
Experience Required
Minimum 5 year(s)
Gruppchef Geoteknik at AFRY
Umeå, Västerbotten County, Sweden - Full Time
Skills Needed
Geotechnical Engineering, People Management, Business Development, Project Management, Financial Planning, Quality Management, Work Environment Management, Competence Development, Client Relationship Management, Swedish Language, English Language
Specialization
Requires a degree in geotechnical engineering, civil engineering, or equivalent professional experience. Candidates should have several years of experience in geotechnical assignments and a strong desire to develop as a leader.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Zeytinburnu, Marmara Region, Turkey - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Food Safety, Inventory Management, Culinary Techniques, Team Collaboration, Guest Service, Kitchen Maintenance, 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)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Abu Dhabi, Abu Dhabi, United Arab Emirates - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Quality Control, Staff Training, Inventory Monitoring, Guest Service, Menu Planning, Cold Food Preparation
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)
Sous Chef-New Haven at Barcelona Wine Bar
New Haven, Connecticut, United States - Full Time
Skills Needed
Food Preparation, Kitchen Supervision, Food Safety Standards, Menu Building, Time Management, Active Listening, Teaching Techniques, Basic Computer Skills, Expo Management, Guest Experience
Specialization
Candidates should have 1-3 years of high-volume kitchen experience and a culinary degree is preferred. The role requires the physical ability to stand for long periods and lift up to 45 pounds.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hobart, Tasmania, Australia - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Menu Development, Team Mentoring, Food Quality Control, Budget Management, Supplier Relationship Management, Banqueting, In Room Dining, Customer Service, Staff Coaching, Operational Efficiency
Specialization
Requires a Chef trade qualification and previous experience as an Executive Sous Chef. Candidates must demonstrate strong leadership skills, a passion for culinary trends, and the ability to work flexible hours including weekends.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Dumai City, Riau, Indonesia - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Kitchen Management, Food Safety, Portion Control, Quality Control, Staff Training, Inventory Monitoring, Menu Planning, Cold Food Preparation, Professional Communication
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 TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Bali, Indonesia - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Oversight, Quality Control
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Must possess strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Demi Chef De Partie at Accor
Doha, , Qatar - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Haccp, Food Safety, Hygiene Standards, Teamwork, Communication, Organizational Skills, Inventory Control, Menu Improvement, Culinary Arts, Time Management
Specialization
Requires 2-3 years of experience in a similar role, preferably within an international hotel environment. A culinary qualification and strong knowledge of food safety and kitchen operations are highly advantageous.
Experience Required
Minimum 2 year(s)
Chefs of all Grades at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Haccp, Food Safety, Kitchen Organization, Brunch Service, Dinner Service, Inventory Management, Consistency, Attention To Detail
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 good command of English.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Hilton Japan
Medina, Medina Province, Saudi Arabia - Full Time
Skills Needed
Food Preparation, Hospitality Management, Culinary Arts, Leadership, Teamwork, Quality Control, Guest Experience
Specialization
Candidates should possess a passion for hospitality and a commitment to integrity and leadership. Strong teamwork and a sense of ownership and accountability are essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at IHG Career
Tamuning, , United States - Full Time
Skills Needed
Kitchen Management, Food Cost Control, Staff Training, Menu Design, Inventory Management, Budgeting, Asian Cuisine, Health And Safety Compliance, Personnel Management, Vendor Relations, Problem Solving, Communication Skills
Specialization
Requires at least 4 years of experience as an Executive Sous Chef in a full-service hotel and fluency in English. A degree or certificate in culinary arts is preferred, along with the ability to obtain a government-issued Food Handler's Certification.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
St. Augustine, Florida, United States - Full Time
Skills Needed
Culinary Operations, Menu Planning, Food Safety, Team Leadership, Time Management, Problem Solving, Multi Tasking, Interpersonal Skills, Oral Communication, Teaching, Training, Dietary Restriction Management, Inventory Management, Kitchen Organization
Specialization
Candidates must have a minimum of 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A Transportation Worker Identification Credential (TWIC) and ServSafe Manager Certification are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Haccp Compliance, Food Safety, Kitchen Organization, Brunch Service, Dinner Service, Inventory Management, Consistency, Pressure Management
Specialization
Candidates must have professional kitchen experience at any grade from Commis to Senior CDP and solid HACCP knowledge. Full permission to work in the EU and a good command of English are required.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Cairo, Cairo, Egypt - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Food Safety, Portion Control, Staff Training, Menu Planning, Cold Food Preparation, Inventory Monitoring, Professional Communication, Team Collaboration
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 Landry's, LLC.
Kansas City, Missouri, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Control, Food Cost Management, Labor Cost Management, Product Quality Control, Communication, Leadership, Conflict Resolution, Kitchen Operations, Food Safety, Menu Execution, Osha Regulations, Fine Dining, Training And Development, Guest Satisfaction
Specialization
Requires at least 2 years of culinary management experience in an upscale or fine dining environment. A graduate of an accredited culinary program is preferred, along with strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at American Cruise Lines
Florence, Alabama, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Buffet Preparation, Inventory Management, Communication, Interpersonal Skills, Training And Teaching
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Gulfport, Mississippi, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Interpersonal Skills, Oral Communication, Teaching, Training, Dietary Restriction Management
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)