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Chef Jobs overseas

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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, Inventory Management, Digital Monitoring
Specialization
Candidates must possess a minimum of three years of professional kitchen experience, 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 well in a fast-paced service setting, along with full permission to work in the EU.
Experience Required
Minimum 2 year(s)
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
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 well in a fast-paced setting while possessing a good command of English.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with at least 3 years of experience in a similar setting. Knowledge of HACCP and hygiene, along with the ability to thrive in a fast-paced kitchen, is essential.
Experience Required
Minimum 2 year(s)
Associate Sous Chef at USPI
Alpine, California, United States - Full Time
Skills Needed
Culinary Operations, Food Preparation, Team Supervision, Staff Scheduling, Performance Monitoring, Training And Coaching, Recipe Conversion, Food Quality Control, Haccp Procedures, Food Safety, Cost Control, Inventory Management, Knife Skills, Equipment Operation, Guest Interaction, Administrative Duties
Specialization
Candidates must possess advanced culinary knowledge, including recipe conversion and complex adjustments, along with expertise in operating various kitchen equipment and exhibiting advanced knife handling skills. A commitment to strict hygiene, food safety standards like HACCP, and cost control strategies is essential for success in this role.
Experience Required
Minimum 2 year(s)
Demi Chef - Canteen at Courtyard by Marriott South Boston
Bangkok, , Thailand - Full Time
Skills Needed
Supervision, Food Presentation, Food Safety, Teamwork, Communication, Training, Scheduling, Inventory Management, Customer Service, Problem Solving, Culinary Skills, Decorative Food Displays, Portion Control, Quality Assurance, Safety Procedures, Motivation
Specialization
Candidates should have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A Technical, Trade, or Vocational School Degree is preferred.
Experience Required
Minimum 5 year(s)
Chef $22.50-$26/hr* at Nugget Market, Inc.
Novato, California, United States - Full Time
Skills Needed
Knife Skills, Communication Skills, Multi Tasking, Prioritizing, Recipe Execution, Guest Service, Sanitation, Food Preparation, Order Placement, Computer Skills
Specialization
Candidates must be at least 18 years old and possess previous industry experience in a similar role, along with intermediate to excellent knife skills. Essential soft skills include being outgoing, approachable, enthusiastic, having excellent communication abilities, and the capacity to multi-task in a fast-paced setting.
Experience Required
Minimum 2 year(s)
Assistant Head Chef at Radisson Hotel Group
Stavanger, , Norway - Full Time
Skills Needed
Culinary Excellence, Creativity, Communication, Teamwork, Problem Resolution, Inventory Control, Cost Management, Guest Service, Leadership, Integrity, It Systems, Professionalism, Time Management, Collaboration, Commitment, Hospitality
Specialization
Candidates should have proven experience as an Assistant Head Chef or in a similar role, with excellent communication and leadership skills. A hands-on approach and commitment to exceptional guest service are essential.
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)
Chef de Cuisine H/F at EphemeraGroup
Sainte-Geneviève-des-Bois, Ile-de-France, France - Full Time
Skills Needed
Culinary Knowledge, Cost Management, Supply Chain Management, Inventory Management, Hygiene Standards, Safety Standards, Service Quality Control, Team Management, Staff Training, Recruitment, Conflict Resolution, Menu Planning, Reactivity, Organization, Creativity, Leadership
Specialization
Candidates must possess excellent culinary knowledge, including gastronomic trends, and proficiency in cost management and supply chain operations, along with familiarity with kitchen management software. A culinary arts diploma and significant experience (5 years or more) as a chef or sous-chef are required, coupled with strong leadership, creativity, rigor, and organizational skills.
Experience Required
Minimum 5 year(s)
Lead Cook/Sous Chef at Cedarhurst of Topeka
Columbia, Missouri, United States - Full Time
Skills Needed
Kitchen Management, Staff Training, Inventory Management, Food Safety Compliance, Food Preparation, Portion Control, Quality Control, Schedule Development, Ordering, Infection Control, Conflict Intervention, Team Leadership, Food Handling, Sanitation Standards, Catering Support, Microsoft Office Suite
Specialization
A High School Diploma or equivalent is required, along with a minimum of two years of experience in culinary production, including food and restaurant knowledge. Formal culinary training, Food Manager Certification, and applicable state/county licensure are preferred qualifications.
Experience Required
Minimum 2 year(s)
Nursery Cook / Chef at Storal
Lincoln, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Food Hygiene, Health And Safety, Coshh, Menu Planning, Stock Management, Stock Rotation, Dietary Requirements, Kitchen Safety, Ofsted Compliance, Commercial Cooking
Specialization
Candidates must hold a Level 2 Food and Hygiene qualification and possess experience working in a commercial kitchen environment. A solid understanding of COSHH and relevant health and safety guidelines is essential for this role.
Experience Required
Minimum 2 year(s)
Chef des Ventes H/F at METRO/MAKRO
Rémire-Montjoly, French Guiana, France - Full Time
Skills Needed
Sales Management, Team Leadership, Coaching, Strategic Planning, Budgeting, Market Analysis, Public Procurement, Sales Techniques, Business Development, Reporting, Recruitment, Communication, Food Distribution, Rhd Sector Knowledge, Conflict Resolution
Specialization
Candidates must hold a Bachelor's to Master's degree in commerce and possess significant experience in food distribution management. Proficiency in sales techniques, team leadership, and knowledge of public procurement markets are mandatory.
Experience Required
Minimum 5 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
Limerick, Munster, Ireland -
Full Time

Start Date

Immediate

Expiry Date

23 Jun, 26

Salary

0.0

Posted On

25 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, Inventory Management, Digital Monitoring

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 executing classic brasserie dishes to high standards within a structured kitchen environment centered around a live rotisserie concept. Responsibilities include performing during busy brunch and dinner services while maintaining professional kitchen organization and quality control.
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, Inventory Management, Digital Monitoring
Specialization
Candidates must possess a minimum of three years of professional kitchen experience, 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 well in a fast-paced service setting, along with full permission to work in the EU.
Experience Required
Minimum 2 year(s)
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
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 well in a fast-paced setting while possessing a good command of English.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with at least 3 years of experience in a similar setting. Knowledge of HACCP and hygiene, along with the ability to thrive in a fast-paced kitchen, is essential.
Experience Required
Minimum 2 year(s)
Associate Sous Chef at USPI
Alpine, California, United States - Full Time
Skills Needed
Culinary Operations, Food Preparation, Team Supervision, Staff Scheduling, Performance Monitoring, Training And Coaching, Recipe Conversion, Food Quality Control, Haccp Procedures, Food Safety, Cost Control, Inventory Management, Knife Skills, Equipment Operation, Guest Interaction, Administrative Duties
Specialization
Candidates must possess advanced culinary knowledge, including recipe conversion and complex adjustments, along with expertise in operating various kitchen equipment and exhibiting advanced knife handling skills. A commitment to strict hygiene, food safety standards like HACCP, and cost control strategies is essential for success in this role.
Experience Required
Minimum 2 year(s)
Demi Chef - Canteen at Courtyard by Marriott South Boston
Bangkok, , Thailand - Full Time
Skills Needed
Supervision, Food Presentation, Food Safety, Teamwork, Communication, Training, Scheduling, Inventory Management, Customer Service, Problem Solving, Culinary Skills, Decorative Food Displays, Portion Control, Quality Assurance, Safety Procedures, Motivation
Specialization
Candidates should have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A Technical, Trade, or Vocational School Degree is preferred.
Experience Required
Minimum 5 year(s)
Chef $22.50-$26/hr* at Nugget Market, Inc.
Novato, California, United States - Full Time
Skills Needed
Knife Skills, Communication Skills, Multi Tasking, Prioritizing, Recipe Execution, Guest Service, Sanitation, Food Preparation, Order Placement, Computer Skills
Specialization
Candidates must be at least 18 years old and possess previous industry experience in a similar role, along with intermediate to excellent knife skills. Essential soft skills include being outgoing, approachable, enthusiastic, having excellent communication abilities, and the capacity to multi-task in a fast-paced setting.
Experience Required
Minimum 2 year(s)
Assistant Head Chef at Radisson Hotel Group
Stavanger, , Norway - Full Time
Skills Needed
Culinary Excellence, Creativity, Communication, Teamwork, Problem Resolution, Inventory Control, Cost Management, Guest Service, Leadership, Integrity, It Systems, Professionalism, Time Management, Collaboration, Commitment, Hospitality
Specialization
Candidates should have proven experience as an Assistant Head Chef or in a similar role, with excellent communication and leadership skills. A hands-on approach and commitment to exceptional guest service are essential.
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)
Chef de Cuisine H/F at EphemeraGroup
Sainte-Geneviève-des-Bois, Ile-de-France, France - Full Time
Skills Needed
Culinary Knowledge, Cost Management, Supply Chain Management, Inventory Management, Hygiene Standards, Safety Standards, Service Quality Control, Team Management, Staff Training, Recruitment, Conflict Resolution, Menu Planning, Reactivity, Organization, Creativity, Leadership
Specialization
Candidates must possess excellent culinary knowledge, including gastronomic trends, and proficiency in cost management and supply chain operations, along with familiarity with kitchen management software. A culinary arts diploma and significant experience (5 years or more) as a chef or sous-chef are required, coupled with strong leadership, creativity, rigor, and organizational skills.
Experience Required
Minimum 5 year(s)
Lead Cook/Sous Chef at Cedarhurst of Topeka
Columbia, Missouri, United States - Full Time
Skills Needed
Kitchen Management, Staff Training, Inventory Management, Food Safety Compliance, Food Preparation, Portion Control, Quality Control, Schedule Development, Ordering, Infection Control, Conflict Intervention, Team Leadership, Food Handling, Sanitation Standards, Catering Support, Microsoft Office Suite
Specialization
A High School Diploma or equivalent is required, along with a minimum of two years of experience in culinary production, including food and restaurant knowledge. Formal culinary training, Food Manager Certification, and applicable state/county licensure are preferred qualifications.
Experience Required
Minimum 2 year(s)
Nursery Cook / Chef at Storal
Lincoln, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Food Hygiene, Health And Safety, Coshh, Menu Planning, Stock Management, Stock Rotation, Dietary Requirements, Kitchen Safety, Ofsted Compliance, Commercial Cooking
Specialization
Candidates must hold a Level 2 Food and Hygiene qualification and possess experience working in a commercial kitchen environment. A solid understanding of COSHH and relevant health and safety guidelines is essential for this role.
Experience Required
Minimum 2 year(s)
Chef des Ventes H/F at METRO/MAKRO
Rémire-Montjoly, French Guiana, France - Full Time
Skills Needed
Sales Management, Team Leadership, Coaching, Strategic Planning, Budgeting, Market Analysis, Public Procurement, Sales Techniques, Business Development, Reporting, Recruitment, Communication, Food Distribution, Rhd Sector Knowledge, Conflict Resolution
Specialization
Candidates must hold a Bachelor's to Master's degree in commerce and possess significant experience in food distribution management. Proficiency in sales techniques, team leadership, and knowledge of public procurement markets are mandatory.
Experience Required
Minimum 5 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)