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Chef Jobs overseas

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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)
Executive Sous Chef at MSC Cruises
, , - Full Time
Skills Needed
Food Production Analysis, Cost Control, Menu Adherence, Recipe Management, Budget Monitoring, Food Safety Compliance, Public Health Regulations, Inventory Review, Equipment Maintenance Reporting, Food Quality Assurance, Guest Communication, Recipe Review Program, Food Tasting, Procurement Communication, Waste Reduction, Staff Mentoring
Specialization
Candidates must possess a minimum of five years of food-related experience or equivalent training, along with a high school education or international equivalent. Essential requirements include intermediate knowledge of food safety, basic ISO 22000 knowledge, strong administrative and organizational skills, cost and quality consciousness, and fluency in English.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Downtown Flagstaff Marriott Residence Inn
Madurai, tamil nadu, India - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Management, Guest Satisfaction, Financial Performance, Quality Control, Staff Development, Sanitation Standards, Menu Development, Food Cost Management, Budgeting, Customer Service, Human Resources Management, Training, Problem Solving
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include demonstrating leadership, managing controllable expenses like food cost, setting performance goals, and ensuring strict compliance with food handling and sanitation standards.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Api Restauration
Issoire, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Team Management, Ordering, Hygiene Management, Cooking, Innovation, Seasonal Cuisine, Culinary Techniques, Haccp Standards, Organization, Rigor, Autonomy, Interpersonal Skills, Customer Service
Specialization
Candidates should ideally possess a diploma in hospitality/catering (CAP, BEP, Bac Pro, BTS) and have significant experience in catering, preferably in a collective setting. Essential requirements include mastery of culinary techniques, HACCP standards, team management skills, organization, rigor, autonomy, and excellent interpersonal and customer service skills.
Experience Required
Minimum 5 year(s)
CHEF BOUCHER (H/F) at Groupement Mousquetaires
Capbreton, New Aquitaine, France - Full Time
Skills Needed
Butchery, Customer Service, Product Preparation, Sales, Hygiene Standards, Product Management, Team Collaboration, Planning, Product Display, Client Advising
Specialization
The job requires familiarity with butchery processes and a commitment to customer service. Experience in managing product selection and sales is beneficial.
Demi Chef De Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bangalore, karnataka, India - Full Time
Skills Needed
Food Preparation, Cooking, Portioning, Chopping, Storing Food, Operating Ovens, Operating Stoves, Operating Grills, Operating Microwaves, Operating Fryers, Food Quality Monitoring, Workstation Setup, Workstation Breakdown, Disinfecting, Safety Procedures, Professional Appearance
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. A high school diploma or G.E.D. equivalent is preferred, along with at least one year of related work experience, though no supervisory experience is required.
Chefs of all levels at The SpitJack
Limerick, Munster, 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 a minimum of 3 years of experience in a similar setting. HACCP and hygiene knowledge, along with the ability to thrive in a fast-paced kitchen, are essential.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at La Côte & L'Arête
Chantepie, Brittany, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Quality Control, Inventory Management, Food Safety Compliance, Menu Consistency, Supply Chain Management, Culinary Expertise, Operational Planning
Specialization
The ideal candidate is an experienced professional with a proven track record in kitchen management and team leadership. Strong organizational skills, a commitment to culinary excellence, and the ability to work effectively within a team are essential.
Experience Required
Minimum 5 year(s)
Relief Chef Manager at BaxterStorey
Hatfield, England, United Kingdom - Full Time
Skills Needed
Menu Planning, Food Preparation, Employee Management, Recruitment, Training, Supervision, Inventory Control, Cost Control, Customer Relations, Health And Safety Compliance, Budget Management, Financial Management, Menu Development, Innovation, Leadership, Team Management
Specialization
Ideal candidates should possess proven experience as a Chef Manager, a strong understanding of the contract catering sector, and excellent creative culinary skills. Essential requirements include strong leadership, team management abilities, proficiency in food cost management, and knowledge of food safety regulations.
Experience Required
Minimum 5 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, Professional Kitchen Organization, Live Rotisserie Cooking, Brasserie Dishes Execution, Digital Temperature Monitoring, Inventory Management, Ordering Solutions, Online Training Platforms
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 environment 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 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)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
London, England, United Kingdom - Full Time
Skills Needed
Culinary Creativity, Food Safety, Hygiene Standards, Kitchen Operations, Portion Control, Team Leadership, Staff Training, Menu Preparation, Ingredient Management, Waste Minimization, Professionalism, Teamwork, Communication, Consistency, Presentation
Specialization
Candidates must have the legal right to work and live in the UK. The role requires a professional, energetic, and collaborative approach to working within a fast-paced kitchen environment.
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Old Goa, Goa, India - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Collaboration, Guest Service, Food Safety, Culinary Standards, Communication, Time Management, Professionalism
Specialization
Candidates must have at least 3 years of related work experience and 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)
Chefs of all Levels at The SpitJack
Limerick, Limerick, Ireland -
Full Time

Start Date

Immediate

Expiry Date

14 Jun, 26

Salary

0.0

Posted On

16 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Background, HACCP, Hygiene Knowledge, Attention To Detail, High Standards, Fast-Paced Kitchen Ability, Culinary Experience

Industry

Restaurants

Description
Join Our Award-Winning Culinary Team! Are you passionate about food and looking to grow your career in a dynamic and supportive environment? We’re seeking a Chef de Partie to join our award-winning team, where you’ll be part of an operation that prides itself on excellence, innovation, and top-tier service. Browns Brasserie, Brown Thomas Department Store. Why Join Us? ✅ Competitive Pay & Perks • 29 days of paid holiday, including public holidays • Industry-leading gratuities and tips • Premium pay on Sundays and Bank Holidays No Late nights. ✅ Food & Dining Benefits • Exclusive staff meal policy – enjoy high-quality meals while on shift • 50% discount when dining with friends and family at The SpitJack (Cork & Limerick) ✅ Work-Life Balance • Flexible & part-time schedules available to suit your lifestyle • City-centre location with easy access to public transport ✅ Career Growth & Training • Clear progression paths with internal promotions • Advanced online training programs (Marketman & Talent LMS) to help you move up in your career What We’re Looking For ✔️ A strong culinary background ✔️ HACCP & hygiene knowledge ✔️ Attention to detail and high standards ✔️ Ability to thrive in a fast-paced kitchen The Ideal Candidate ⭐ Minimum 3 years of culinary experience in a similar setting ⭐ Previous experience as a Chef ⭐ Good command of English ⭐ Full permission to work in the EU If you’re ready to take the next step in your culinary career, apply today and be part of a team that values excellence, growth, and passion!
Responsibilities
The role involves joining an award-winning culinary team, likely performing duties associated with a Chef de Partie position within a high-standard operation. Responsibilities center around food preparation and execution while maintaining excellence and innovation in service.
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)
Executive Sous Chef at MSC Cruises
, , - Full Time
Skills Needed
Food Production Analysis, Cost Control, Menu Adherence, Recipe Management, Budget Monitoring, Food Safety Compliance, Public Health Regulations, Inventory Review, Equipment Maintenance Reporting, Food Quality Assurance, Guest Communication, Recipe Review Program, Food Tasting, Procurement Communication, Waste Reduction, Staff Mentoring
Specialization
Candidates must possess a minimum of five years of food-related experience or equivalent training, along with a high school education or international equivalent. Essential requirements include intermediate knowledge of food safety, basic ISO 22000 knowledge, strong administrative and organizational skills, cost and quality consciousness, and fluency in English.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Downtown Flagstaff Marriott Residence Inn
Madurai, tamil nadu, India - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Management, Guest Satisfaction, Financial Performance, Quality Control, Staff Development, Sanitation Standards, Menu Development, Food Cost Management, Budgeting, Customer Service, Human Resources Management, Training, Problem Solving
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include demonstrating leadership, managing controllable expenses like food cost, setting performance goals, and ensuring strict compliance with food handling and sanitation standards.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Api Restauration
Issoire, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Team Management, Ordering, Hygiene Management, Cooking, Innovation, Seasonal Cuisine, Culinary Techniques, Haccp Standards, Organization, Rigor, Autonomy, Interpersonal Skills, Customer Service
Specialization
Candidates should ideally possess a diploma in hospitality/catering (CAP, BEP, Bac Pro, BTS) and have significant experience in catering, preferably in a collective setting. Essential requirements include mastery of culinary techniques, HACCP standards, team management skills, organization, rigor, autonomy, and excellent interpersonal and customer service skills.
Experience Required
Minimum 5 year(s)
CHEF BOUCHER (H/F) at Groupement Mousquetaires
Capbreton, New Aquitaine, France - Full Time
Skills Needed
Butchery, Customer Service, Product Preparation, Sales, Hygiene Standards, Product Management, Team Collaboration, Planning, Product Display, Client Advising
Specialization
The job requires familiarity with butchery processes and a commitment to customer service. Experience in managing product selection and sales is beneficial.
Demi Chef De Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bangalore, karnataka, India - Full Time
Skills Needed
Food Preparation, Cooking, Portioning, Chopping, Storing Food, Operating Ovens, Operating Stoves, Operating Grills, Operating Microwaves, Operating Fryers, Food Quality Monitoring, Workstation Setup, Workstation Breakdown, Disinfecting, Safety Procedures, Professional Appearance
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. A high school diploma or G.E.D. equivalent is preferred, along with at least one year of related work experience, though no supervisory experience is required.
Chefs of all levels at The SpitJack
Limerick, Munster, 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 a minimum of 3 years of experience in a similar setting. HACCP and hygiene knowledge, along with the ability to thrive in a fast-paced kitchen, are essential.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at La Côte & L'Arête
Chantepie, Brittany, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Quality Control, Inventory Management, Food Safety Compliance, Menu Consistency, Supply Chain Management, Culinary Expertise, Operational Planning
Specialization
The ideal candidate is an experienced professional with a proven track record in kitchen management and team leadership. Strong organizational skills, a commitment to culinary excellence, and the ability to work effectively within a team are essential.
Experience Required
Minimum 5 year(s)
Relief Chef Manager at BaxterStorey
Hatfield, England, United Kingdom - Full Time
Skills Needed
Menu Planning, Food Preparation, Employee Management, Recruitment, Training, Supervision, Inventory Control, Cost Control, Customer Relations, Health And Safety Compliance, Budget Management, Financial Management, Menu Development, Innovation, Leadership, Team Management
Specialization
Ideal candidates should possess proven experience as a Chef Manager, a strong understanding of the contract catering sector, and excellent creative culinary skills. Essential requirements include strong leadership, team management abilities, proficiency in food cost management, and knowledge of food safety regulations.
Experience Required
Minimum 5 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, Professional Kitchen Organization, Live Rotisserie Cooking, Brasserie Dishes Execution, Digital Temperature Monitoring, Inventory Management, Ordering Solutions, Online Training Platforms
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 environment 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 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)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
London, England, United Kingdom - Full Time
Skills Needed
Culinary Creativity, Food Safety, Hygiene Standards, Kitchen Operations, Portion Control, Team Leadership, Staff Training, Menu Preparation, Ingredient Management, Waste Minimization, Professionalism, Teamwork, Communication, Consistency, Presentation
Specialization
Candidates must have the legal right to work and live in the UK. The role requires a professional, energetic, and collaborative approach to working within a fast-paced kitchen environment.
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Old Goa, Goa, India - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Collaboration, Guest Service, Food Safety, Culinary Standards, Communication, Time Management, Professionalism
Specialization
Candidates must have at least 3 years of related work experience and 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)