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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, Munster, Ireland - Full Time
Skills Needed
Culinary Arts, Haccp, Food Hygiene, Attention To Detail, Fast Paced Kitchen Management, Menu Preparation, Team Collaboration, Professional Cooking
Specialization
Candidates must have a minimum of 3 years of culinary experience and possess strong knowledge of HACCP and hygiene regulations. A good command of English and full permission to work in the EU are required.
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)
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)
Executive Sous Chef at The Club at Rolling Hills
Golden, Colorado, United States - Full Time
Skills Needed
Culinary Skills, Management Skills, Menu Development, Food Safety, Cost Control, Staff Training, Problem Solving, Communication, Inventory Management, Sanitation Standards, Leadership, Team Building, Operational Oversight, Customer Interaction, Performance Evaluation, Cross Training
Specialization
Candidates should have at least 3 years of experience as a sous chef or kitchen manager and possess strong culinary and management skills. A high school diploma and any formal culinary training are beneficial.
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 de dépôt F/H/X at BUT
Aiguilhe, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Organization, Rigor, Flexibility, Firmness, Management Skills, Sense Of Responsibility, Diplomacy, Stock Management, Arrivals Management, Shipments Management, Safety Compliance, Logistics Coordination
Specialization
A previous experience in this field is highly advantageous, requiring an organized and rigorous individual with strong managerial qualities, a sense of responsibility, and diplomacy. The candidate must excel at balancing flexibility and firmness to ensure smooth operations and focused team execution.
Executive Sous Chef at Minor International
Ubud, Bali, Indonesia - Full Time
Skills Needed
Culinary Management, Team Leadership, Food Preparation, Menu Planning, Inventory Control, Training, Health Standards, Safety Compliance, Guest Service, Attention To Detail, International Cuisine, Fusion Cooking, Performance Management, Operational Excellence, Scheduling, Sanitation Rules
Specialization
Candidates must have a college degree in Hotel Management or a related culinary field and at least 5 years of culinary management experience. Previous experience in training team members for large quantity food preparation is also required.
Experience Required
Minimum 5 year(s)
Demi Chef De Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Hyderabad, Telangana, India - Full Time
Skills Needed
Food Preparation, Cooking, Portioning, Chopping, Food Storage, Operating Ovens, Operating Stoves, Operating Grills, Operating Microwaves, Operating Fryers, Food Quality Monitoring, Work Station Setup, Work Station Breakdown, Disinfecting Equipment, Safety Procedures, Professional Appearance
Specialization
Candidates are required to have at least one year of related work experience, although no supervisory experience is necessary, and a high school diploma or G.E.D. equivalent is preferred. The role demands physical stamina, including standing for long periods and lifting objects up to 25 pounds, alongside adherence to all company safety and professional conduct policies.
Demi Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Malé Atoll, Maldives - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Food Safety, Communication, Teamwork, Customer Service, Training, Scheduling, Coaching, Maintenance Reporting, Professional Appearance, Lifting
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have at least three years of related work experience, although no prior supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside maintaining professional conduct and confidentiality.
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)
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)
Chef de cuisine H/F at Api Restauration
Amiens, Hauts-de-France, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Compliance, Organizational Skills, Autonomy, Adaptability, Customer Service, Passion For Cooking
Specialization
Candidates should have a diploma in hospitality or restaurant management and significant experience in collective catering. Skills in culinary techniques, team management, and HACCP standards are essential.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Roubaix, Hauts-de-France, France - Full Time
Skills Needed
Team Management, Ordering, Hygiene, Cooking, Innovation, Seasonal Cuisine, Culinary Techniques, Haccp Standards, Management, 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 catering experience, preferably in collective catering. Mastery of culinary techniques, HACCP standards, team management skills, organization, rigor, and excellent interpersonal skills are required.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Chef De Partie, Commis, Haccp, Food Safety, Attention To Detail, Fast Paced Service, English Proficiency
Specialization
Candidates should have a minimum of 3 years' experience in a professional kitchen, with strong HACCP and food safety knowledge. A good command of English and the ability to perform in a fast-paced environment are also required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at The Quarry Golf Club Inc
Naples, Campania, Italy - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Staff Training And Mentoring, Food Safety And Sanitation, Menu Development, Inventory Management, Cost Control, Fine Dining, Team Management, Quality Control, Food Presentation, H2b Staff Management
Specialization
Candidates must have proven leadership experience in a club, resort, or fine dining environment. Strong knowledge of kitchen operations, food safety standards, and the ability to work in a fast-paced team environment are required.
Experience Required
Minimum 5 year(s)
Chefs of All Levels at IHG Career
Terrigal, New South Wales, Australia - Full Time
Skills Needed
Cooking, Hospitality, Food Service, Teamwork, Creativity, Kitchen Operations, Culinary Arts
Specialization
Candidates must have full working rights in Australia and previous cooking experience. A strong knowledge of kitchens and hospitality, along with a passion for food and service, is required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at IHG Career
Kuwait City, Al Asimah, Kuwait - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Cost Control, Staff Supervision, Budgeting, Quality Assurance, Health And Safety Compliance, Recipe Development, Operational Efficiency, Leadership, Strategic Purchasing, Equipment Maintenance, Conflict Resolution, Training, Inventory Management
Specialization
The candidate must have extensive experience in kitchen management and a deep understanding of food and beverage operations. Strong leadership skills and the ability to manage budgets, labor, and operational efficiency are essential for this role.
Experience Required
Minimum 5 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)
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, Munster, Ireland - Full Time
Skills Needed
Culinary Arts, Haccp, Food Hygiene, Attention To Detail, Fast Paced Kitchen Management, Menu Preparation, Team Collaboration, Professional Cooking
Specialization
Candidates must have a minimum of 3 years of culinary experience and possess strong knowledge of HACCP and hygiene regulations. A good command of English and full permission to work in the EU are required.
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)
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)
Executive Sous Chef at The Club at Rolling Hills
Golden, Colorado, United States - Full Time
Skills Needed
Culinary Skills, Management Skills, Menu Development, Food Safety, Cost Control, Staff Training, Problem Solving, Communication, Inventory Management, Sanitation Standards, Leadership, Team Building, Operational Oversight, Customer Interaction, Performance Evaluation, Cross Training
Specialization
Candidates should have at least 3 years of experience as a sous chef or kitchen manager and possess strong culinary and management skills. A high school diploma and any formal culinary training are beneficial.
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 de dépôt F/H/X at BUT
Aiguilhe, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Organization, Rigor, Flexibility, Firmness, Management Skills, Sense Of Responsibility, Diplomacy, Stock Management, Arrivals Management, Shipments Management, Safety Compliance, Logistics Coordination
Specialization
A previous experience in this field is highly advantageous, requiring an organized and rigorous individual with strong managerial qualities, a sense of responsibility, and diplomacy. The candidate must excel at balancing flexibility and firmness to ensure smooth operations and focused team execution.
Executive Sous Chef at Minor International
Ubud, Bali, Indonesia - Full Time
Skills Needed
Culinary Management, Team Leadership, Food Preparation, Menu Planning, Inventory Control, Training, Health Standards, Safety Compliance, Guest Service, Attention To Detail, International Cuisine, Fusion Cooking, Performance Management, Operational Excellence, Scheduling, Sanitation Rules
Specialization
Candidates must have a college degree in Hotel Management or a related culinary field and at least 5 years of culinary management experience. Previous experience in training team members for large quantity food preparation is also required.
Experience Required
Minimum 5 year(s)
Demi Chef De Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Hyderabad, Telangana, India - Full Time
Skills Needed
Food Preparation, Cooking, Portioning, Chopping, Food Storage, Operating Ovens, Operating Stoves, Operating Grills, Operating Microwaves, Operating Fryers, Food Quality Monitoring, Work Station Setup, Work Station Breakdown, Disinfecting Equipment, Safety Procedures, Professional Appearance
Specialization
Candidates are required to have at least one year of related work experience, although no supervisory experience is necessary, and a high school diploma or G.E.D. equivalent is preferred. The role demands physical stamina, including standing for long periods and lifting objects up to 25 pounds, alongside adherence to all company safety and professional conduct policies.
Demi Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Malé Atoll, Maldives - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Food Safety, Communication, Teamwork, Customer Service, Training, Scheduling, Coaching, Maintenance Reporting, Professional Appearance, Lifting
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have at least three years of related work experience, although no prior supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside maintaining professional conduct and confidentiality.
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)
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)
Chef de cuisine H/F at Api Restauration
Amiens, Hauts-de-France, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Compliance, Organizational Skills, Autonomy, Adaptability, Customer Service, Passion For Cooking
Specialization
Candidates should have a diploma in hospitality or restaurant management and significant experience in collective catering. Skills in culinary techniques, team management, and HACCP standards are essential.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Roubaix, Hauts-de-France, France - Full Time
Skills Needed
Team Management, Ordering, Hygiene, Cooking, Innovation, Seasonal Cuisine, Culinary Techniques, Haccp Standards, Management, 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 catering experience, preferably in collective catering. Mastery of culinary techniques, HACCP standards, team management skills, organization, rigor, and excellent interpersonal skills are required.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Chef De Partie, Commis, Haccp, Food Safety, Attention To Detail, Fast Paced Service, English Proficiency
Specialization
Candidates should have a minimum of 3 years' experience in a professional kitchen, with strong HACCP and food safety knowledge. A good command of English and the ability to perform in a fast-paced environment are also required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at The Quarry Golf Club Inc
Naples, Campania, Italy - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Staff Training And Mentoring, Food Safety And Sanitation, Menu Development, Inventory Management, Cost Control, Fine Dining, Team Management, Quality Control, Food Presentation, H2b Staff Management
Specialization
Candidates must have proven leadership experience in a club, resort, or fine dining environment. Strong knowledge of kitchen operations, food safety standards, and the ability to work in a fast-paced team environment are required.
Experience Required
Minimum 5 year(s)
Chefs of All Levels at IHG Career
Terrigal, New South Wales, Australia - Full Time
Skills Needed
Cooking, Hospitality, Food Service, Teamwork, Creativity, Kitchen Operations, Culinary Arts
Specialization
Candidates must have full working rights in Australia and previous cooking experience. A strong knowledge of kitchens and hospitality, along with a passion for food and service, is required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at IHG Career
Kuwait City, Al Asimah, Kuwait - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Cost Control, Staff Supervision, Budgeting, Quality Assurance, Health And Safety Compliance, Recipe Development, Operational Efficiency, Leadership, Strategic Purchasing, Equipment Maintenance, Conflict Resolution, Training, Inventory Management
Specialization
The candidate must have extensive experience in kitchen management and a deep understanding of food and beverage operations. Strong leadership skills and the ability to manage budgets, labor, and operational efficiency are essential for this role.
Experience Required
Minimum 5 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)