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Chef Jobs overseas

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Sous Chef at Tavistock Restaurants
Orlando, Florida, United States - Full Time
Skills Needed
Kitchen Leadership, Line Operations, Scratch Cooking, Menu Execution, Staff Training, Food Safety, Haccp, Inventory Management, Food Cost Control, Expediting, Plating, Team Mentoring
Specialization
Requires 3+ years of high-volume line cook experience, with 1-2 years in a leadership role preferred. Must have strong scratch-cooking skills and a solid understanding of food safety and HACCP requirements.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Miri, Sarawak, Malaysia - 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
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)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Doha, , Qatar - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Menu Planning, Guest Service, Team Leadership, Resource Allocation
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Sous Chef at BaxterStorey Ireland Ltd
Oxford, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Kitchen Maintenance, Food Safety, Sanitation Practices, Organization, Communication, Teamwork
Specialization
Proven experience as a senior CDP or similar role with a strong knowledge of various cooking techniques and cuisines. Must possess excellent organizational skills and the ability to work effectively in a fast-paced, high-pressure environment.
Experience Required
Minimum 2 year(s)
Sous Chef at Enchantment Group Management Company LLC
Sedona, Arizona, United States - Full Time
Skills Needed
Customer Service, Professionalism, Teamwork, Kitchen Operation Supervision, Menu Coordination, Product Utilization, Cost Control, Food Preparation Oversight, Inventory Management, Portion Control, Ordering
Specialization
The ideal candidate should be outgoing, energetic, passionate, and authentic, providing friendly, professional, and engaging customer service while assisting servers. A key requirement is fostering teamwork and mutual service by assisting coworkers and other departments to ensure guest satisfaction.
Experience Required
Minimum 2 year(s)
Sous Chef at Headlands Lodge, Inn at Kiwanda, Hart's Camp
Pacific City, Oregon, United States - Full Time
Skills Needed
Culinary Experience, Supervisory Skills, Food Safety, Staff Management, Problem Solving, Communication Skills, Leadership, Team Collaboration, Food Preparation, Menu Development, Inventory Management, Cost Control, Sanitation Compliance, Coaching, Time Management, Customer Service
Specialization
Candidates should have at least 2 years of culinary experience and supervisory skills, preferably in the hospitality industry. Certification in food handling and strong communication skills are also required.
Experience Required
Minimum 2 year(s)
Sous Chef at Upper Crust Food Service
Stillwater, Oklahoma, United States - Full Time
Skills Needed
Food Preparation, Staff Management, Kitchen Sanitation, Food Safety, Menu Development, Customer Service, Interpersonal Skills, Verbal Communication, Written Communication, Bulk Food Production, Teamwork, Event Planning
Specialization
Candidates should have 2+ years of food service experience, preferably with bulk production in a commercial kitchen. A valid food safety handler certification and high school or vocational coursework in kitchen basics are preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at The Country Club of Spartanburg
Spartanburg, South Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Menu Development, Food Cost Control, Inventory Management, Staff Training, Food Safety Compliance, Banquet Operations, à La Carte Dining, Hospitality Management
Specialization
Candidates should have a minimum of three years of progressive culinary experience and a food safety certification. A culinary degree and previous leadership experience in upscale environments like private clubs or resorts are preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Christchurch, Canterbury, New Zealand - Full Time
Skills Needed
Kitchen Management, Team Leadership, Culinary Arts, Staff Training, Operational Efficiency, Fast Paced Environment, Team Collaboration, Shift Flexibility
Specialization
Requires at least 3 years of experience in a similar role, preferably within hotels, and a relevant qualification. Candidates must be self-motivated, able to work in a fast-paced environment, and flexible with shift timings.
Experience Required
Minimum 2 year(s)
Sous Chef at Access Management
Wimauma, Florida, United States - Full Time
Skills Needed
Kitchen Supervision, Menu Creation, Performance Management, Inventory Management, Vendor Relations, Sanitation Law Compliance, Staff Training, Budgeting, Professional Communication, Basic Computer Skills
Specialization
Candidates should have previous kitchen supervisory experience, preferably within a hotel environment. Must possess strong professional communication skills in English and the physical ability to lift up to 50 pounds.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
San Diego, California, United States - Full Time
Skills Needed
Kitchen Supervision, Culinary Training, Recipe Standardization, Food Cost Control, Inventory Management, Fifo Rules, Food Safety And Sanitation, Team Leadership, Problem Solving, Guest Service, Banquet Menu Knowledge, Interpersonal Skills
Specialization
Requires at least 5 years of supervisory kitchen experience in a property of similar size. Must possess a valid Food Handlers Certificate and the ability to work under pressure in a fast-paced luxury environment.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
New Delhi, delhi, India - Full Time
Skills Needed
Stock Management, Food Cost Control, Team Leadership, Haccp Compliance, Menu Planning, Staff Training, Performance Appraisal, Kitchen Operations, Sanitation Inspection, Recipe Standardization, Resource Allocation, Quality Control
Specialization
Requires thorough knowledge of menus, recipes, and food preparation techniques. Must possess strong leadership skills and a deep understanding of HACCP regulations to guide and train the kitchen team.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
Khopoli, maharashtra, India - Full Time
Skills Needed
Kitchen Management, Food Safety, Haccp, Menu Planning, Staff Training, Team Leadership, Inventory Management, Quality Control, Recruitment, Performance Review, Budgeting, Scheduling
Specialization
Candidates must be proficient in food safety and HACCP standards with strong leadership skills to recruit and develop team members. Ability to maintain high professional standards of hygiene and personal appearance is required.
Experience Required
Minimum 5 year(s)
Sous Chef at Greene King
London, England, United Kingdom - Full Time
Skills Needed
Menu Development, Kitchen Management, Food Presentation, Team Training, Hygiene And Safety Compliance, Pressure Management, Collaboration, Culinary Innovation, Quality Control, Communication
Specialization
Candidates must have a passion for food and the ability to perform effectively under pressure in a busy kitchen environment. A willingness to learn new skills and a commitment to maintaining strict hygiene and safety regulations are essential.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Perth, Western Australia, Australia - Full Time
Skills Needed
Culinary Leadership, Modern Asian Cuisine, Kitchen Management, Menu Development, Food Cost Control, Stock Control, Supplier Relationships, Food Safety Compliance, Hygiene Standards, Team Mentoring, High Volume Service, Event Catering, Financial Acumen, Whs Requirements, Staff Development
Specialization
Candidates must have proven experience as a Head Chef or Senior Sous Chef in a high-volume hotel or restaurant environment. A strong background in modern Asian cuisine and demonstrated financial acumen regarding kitchen performance are essential.
Experience Required
Minimum 5 year(s)
Sous Chef at BaxterStorey Ireland Ltd
Nottingham, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Allergen Management, Menu Planning, Mise En Place, Food Safety Standards, Team Leadership, Communication Skills, Event Catering, Seasonal Food Presentation
Specialization
Ideally requires experience as a Sous Chef or Chef de Partie within contract catering, preferably in independent education or high-profile business settings. Candidates must be passionate about fresh food, possess strong attention to detail, and have the right to work in the UK.
Experience Required
Minimum 2 year(s)
Sous Chef at Home Team Management Company LLC
Sullivan's Island, South Carolina, United States - Full Time
Skills Needed
Leadership, Staff Development, Communication, Training, Kitchen Operations, Quality Control, Labor Management, Inventory Management, Menu Development, Conflict Resolution, Time Management, Food Preparation, Service Execution, Cost Control
Specialization
Candidates must possess a minimum of 5 years of kitchen experience, preferably in a leadership capacity, and must be Serve Safe Certified. Essential requirements include strong leadership, communication, conflict-resolution skills, and proficiency with basic office software.
Experience Required
Minimum 5 year(s)
Head Chef at Opal Healthcare
Logan City, Queensland, Australia - Full Time
Skills Needed
Kitchen Leadership, Menu Design, Food Safety, Kitchen Hygiene, Budget Management, Stock Control, Culinary Excellence, Financial Management, Communication, Mentoring
Specialization
Requires a Certificate IV in Commercial Cookery, a Food Safety Supervisor Certificate, and proven leadership experience as a Head or Senior Chef. Candidates must be willing to undergo medical, police, and NDIS worker screening checks.
Experience Required
Minimum 5 year(s)
Head Chef at Greene King
Greater London, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Standards, Menu Presentation, Communication, Problem Solving, Performance Management, Operational Efficiency
Specialization
Candidates must have proven experience managing a busy kitchen and developing high-performing teams. The role requires the ability to work under pressure while maintaining a keen eye for food presentation and operational excellence.
Experience Required
Minimum 2 year(s)
Sous Chef at American Cruise Lines
Cascade Locks, Oregon, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Teamwork, Communication, Interpersonal Skills, Teaching, Training, Kitchen Management, Food Preparation, Dietary Compliance
Specialization
Candidates must have at least 3 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification is strongly preferred, and applicants must be able to pass a drug test and background check.
Experience Required
Minimum 2 year(s)
Sous Chef at Tavistock Restaurants
Orlando, Florida, United States -
Full Time

Start Date

Immediate

Expiry Date

15 Sep, 26

Salary

0.0

Posted On

17 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Leadership, Line Operations, Scratch Cooking, Menu Execution, Staff Training, Food Safety, HACCP, Inventory Management, Food Cost Control, Expediting, Plating, Team Mentoring

Industry

Restaurants

Description
Description Job Title: Sous Chef – Canonita Lake Nona Location: Lake Nona West, Orlando, FL Company: Tavistock Restaurant Collection About Canonita Lake Nona Canonita Lake Nona is a new, elevated expression of Tavistock’s Mexican concept, bringing scratch-made, flavor-driven cuisine and a vibrant bar program to the Lake Nona West lifestyle center. Inspired by the original Canonita at The Venetian in Las Vegas, the Lake Nona location will feature modern Mexican dishes, refined street-inspired plates, and an energetic indoor/outdoor dining experience. Role overview We are looking for an experienced, hands-on Sous Chef to support the Executive Chef in opening and operating Canonita Lake Nona. This role is crucial to daily kitchen execution: leading line operations, maintaining standards, mentoring cooks, and helping drive both quality and consistency in a high-volume environment. Key responsibilities Pre-opening & training Assist the Executive Chef with pre-opening tasks including recipe testing, prep guides, station charts, and opening pars. Help recruit, train, and onboard line cooks, prep cooks, and dish team members. Support the setup of all kitchen stations, storage areas, labeling systems, and HACCP practices. Daily kitchen operations Lead the line during service, ensuring timing, execution, and plating meet Canonita standards. Oversee prep and production to ensure stations are fully stocked, organized, and ready for service. Expedite as needed to manage ticket flow, communication, and quality at the pass. Maintain a clean, safe, and organized kitchen that exceeds health and safety requirements. Quality & consistency Uphold scratch-cooking standards with a strong focus on flavor, texture, and presentation. Conduct regular tastings and plate checks; coach cooks on techniques and corrections in real time. Monitor food waste and portion control, giving feedback and retraining where needed. Team leadership & culture Act as a working leader and positive role model on the line—calm, organized, and solutions-oriented under pressure. Provide ongoing training, feedback, and development for cooks to build a strong internal bench. Partner closely with the Executive Chef and other sous chefs to maintain a cohesive, collaborative BOH culture. Administrative & financial support Assist with ordering, receiving, and proper storage of product; help maintain accurate inventory. Help track prep levels, yield, and waste to support food-cost targets. Contribute to scheduling and labor management by aligning staffing levels with forecasted volume. Requirements Qualifications 3+ years of line cook experience in a high-volume, full-service restaurant; at least 1–2 years in a lead, Jr. Sous, or Sous Chef role preferred. Experience with scratch kitchens; Mexican or Latin-inspired cuisine is a plus but not required. Strong line skills (grill, sauté, fry, pantry, etc.) and familiarity with modern cooking techniques. Proven ability to lead a team during busy services while maintaining standards and composure. Solid understanding of food safety, sanitation, and HACCP requirements. Basic knowledge of inventory, ordering, and food cost drivers. Strong communication skills and a collaborative, “no-ego” mindset. Willingness to work evenings, weekends, and holidays as business requires. What we offer Competitive pay plus tip-out/bonus eligibility (depending on structure). Comprehensive benefits package for eligible team members. Opportunities for growth into Senior Sous or Executive Chef roles within Tavistock as Canonita and the Lake Nona portfolio continue to expand. A chance to be part of the opening team of a flagship concept in one of Central Florida’s fastest-growing communities.
Responsibilities
Support the Executive Chef in opening and operating the kitchen by leading line operations and maintaining high quality and consistency. Oversee daily production, staff training, and adherence to health and safety standards in a high-volume environment.
Sous Chef at Tavistock Restaurants
Orlando, Florida, United States - Full Time
Skills Needed
Kitchen Leadership, Line Operations, Scratch Cooking, Menu Execution, Staff Training, Food Safety, Haccp, Inventory Management, Food Cost Control, Expediting, Plating, Team Mentoring
Specialization
Requires 3+ years of high-volume line cook experience, with 1-2 years in a leadership role preferred. Must have strong scratch-cooking skills and a solid understanding of food safety and HACCP requirements.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Miri, Sarawak, Malaysia - 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
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)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Doha, , Qatar - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Menu Planning, Guest Service, Team Leadership, Resource Allocation
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Sous Chef at BaxterStorey Ireland Ltd
Oxford, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Kitchen Maintenance, Food Safety, Sanitation Practices, Organization, Communication, Teamwork
Specialization
Proven experience as a senior CDP or similar role with a strong knowledge of various cooking techniques and cuisines. Must possess excellent organizational skills and the ability to work effectively in a fast-paced, high-pressure environment.
Experience Required
Minimum 2 year(s)
Sous Chef at Enchantment Group Management Company LLC
Sedona, Arizona, United States - Full Time
Skills Needed
Customer Service, Professionalism, Teamwork, Kitchen Operation Supervision, Menu Coordination, Product Utilization, Cost Control, Food Preparation Oversight, Inventory Management, Portion Control, Ordering
Specialization
The ideal candidate should be outgoing, energetic, passionate, and authentic, providing friendly, professional, and engaging customer service while assisting servers. A key requirement is fostering teamwork and mutual service by assisting coworkers and other departments to ensure guest satisfaction.
Experience Required
Minimum 2 year(s)
Sous Chef at Headlands Lodge, Inn at Kiwanda, Hart's Camp
Pacific City, Oregon, United States - Full Time
Skills Needed
Culinary Experience, Supervisory Skills, Food Safety, Staff Management, Problem Solving, Communication Skills, Leadership, Team Collaboration, Food Preparation, Menu Development, Inventory Management, Cost Control, Sanitation Compliance, Coaching, Time Management, Customer Service
Specialization
Candidates should have at least 2 years of culinary experience and supervisory skills, preferably in the hospitality industry. Certification in food handling and strong communication skills are also required.
Experience Required
Minimum 2 year(s)
Sous Chef at Upper Crust Food Service
Stillwater, Oklahoma, United States - Full Time
Skills Needed
Food Preparation, Staff Management, Kitchen Sanitation, Food Safety, Menu Development, Customer Service, Interpersonal Skills, Verbal Communication, Written Communication, Bulk Food Production, Teamwork, Event Planning
Specialization
Candidates should have 2+ years of food service experience, preferably with bulk production in a commercial kitchen. A valid food safety handler certification and high school or vocational coursework in kitchen basics are preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at The Country Club of Spartanburg
Spartanburg, South Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Menu Development, Food Cost Control, Inventory Management, Staff Training, Food Safety Compliance, Banquet Operations, à La Carte Dining, Hospitality Management
Specialization
Candidates should have a minimum of three years of progressive culinary experience and a food safety certification. A culinary degree and previous leadership experience in upscale environments like private clubs or resorts are preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Christchurch, Canterbury, New Zealand - Full Time
Skills Needed
Kitchen Management, Team Leadership, Culinary Arts, Staff Training, Operational Efficiency, Fast Paced Environment, Team Collaboration, Shift Flexibility
Specialization
Requires at least 3 years of experience in a similar role, preferably within hotels, and a relevant qualification. Candidates must be self-motivated, able to work in a fast-paced environment, and flexible with shift timings.
Experience Required
Minimum 2 year(s)
Sous Chef at Access Management
Wimauma, Florida, United States - Full Time
Skills Needed
Kitchen Supervision, Menu Creation, Performance Management, Inventory Management, Vendor Relations, Sanitation Law Compliance, Staff Training, Budgeting, Professional Communication, Basic Computer Skills
Specialization
Candidates should have previous kitchen supervisory experience, preferably within a hotel environment. Must possess strong professional communication skills in English and the physical ability to lift up to 50 pounds.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
San Diego, California, United States - Full Time
Skills Needed
Kitchen Supervision, Culinary Training, Recipe Standardization, Food Cost Control, Inventory Management, Fifo Rules, Food Safety And Sanitation, Team Leadership, Problem Solving, Guest Service, Banquet Menu Knowledge, Interpersonal Skills
Specialization
Requires at least 5 years of supervisory kitchen experience in a property of similar size. Must possess a valid Food Handlers Certificate and the ability to work under pressure in a fast-paced luxury environment.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
New Delhi, delhi, India - Full Time
Skills Needed
Stock Management, Food Cost Control, Team Leadership, Haccp Compliance, Menu Planning, Staff Training, Performance Appraisal, Kitchen Operations, Sanitation Inspection, Recipe Standardization, Resource Allocation, Quality Control
Specialization
Requires thorough knowledge of menus, recipes, and food preparation techniques. Must possess strong leadership skills and a deep understanding of HACCP regulations to guide and train the kitchen team.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
Khopoli, maharashtra, India - Full Time
Skills Needed
Kitchen Management, Food Safety, Haccp, Menu Planning, Staff Training, Team Leadership, Inventory Management, Quality Control, Recruitment, Performance Review, Budgeting, Scheduling
Specialization
Candidates must be proficient in food safety and HACCP standards with strong leadership skills to recruit and develop team members. Ability to maintain high professional standards of hygiene and personal appearance is required.
Experience Required
Minimum 5 year(s)
Sous Chef at Greene King
London, England, United Kingdom - Full Time
Skills Needed
Menu Development, Kitchen Management, Food Presentation, Team Training, Hygiene And Safety Compliance, Pressure Management, Collaboration, Culinary Innovation, Quality Control, Communication
Specialization
Candidates must have a passion for food and the ability to perform effectively under pressure in a busy kitchen environment. A willingness to learn new skills and a commitment to maintaining strict hygiene and safety regulations are essential.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Perth, Western Australia, Australia - Full Time
Skills Needed
Culinary Leadership, Modern Asian Cuisine, Kitchen Management, Menu Development, Food Cost Control, Stock Control, Supplier Relationships, Food Safety Compliance, Hygiene Standards, Team Mentoring, High Volume Service, Event Catering, Financial Acumen, Whs Requirements, Staff Development
Specialization
Candidates must have proven experience as a Head Chef or Senior Sous Chef in a high-volume hotel or restaurant environment. A strong background in modern Asian cuisine and demonstrated financial acumen regarding kitchen performance are essential.
Experience Required
Minimum 5 year(s)
Sous Chef at BaxterStorey Ireland Ltd
Nottingham, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Allergen Management, Menu Planning, Mise En Place, Food Safety Standards, Team Leadership, Communication Skills, Event Catering, Seasonal Food Presentation
Specialization
Ideally requires experience as a Sous Chef or Chef de Partie within contract catering, preferably in independent education or high-profile business settings. Candidates must be passionate about fresh food, possess strong attention to detail, and have the right to work in the UK.
Experience Required
Minimum 2 year(s)
Sous Chef at Home Team Management Company LLC
Sullivan's Island, South Carolina, United States - Full Time
Skills Needed
Leadership, Staff Development, Communication, Training, Kitchen Operations, Quality Control, Labor Management, Inventory Management, Menu Development, Conflict Resolution, Time Management, Food Preparation, Service Execution, Cost Control
Specialization
Candidates must possess a minimum of 5 years of kitchen experience, preferably in a leadership capacity, and must be Serve Safe Certified. Essential requirements include strong leadership, communication, conflict-resolution skills, and proficiency with basic office software.
Experience Required
Minimum 5 year(s)
Head Chef at Opal Healthcare
Logan City, Queensland, Australia - Full Time
Skills Needed
Kitchen Leadership, Menu Design, Food Safety, Kitchen Hygiene, Budget Management, Stock Control, Culinary Excellence, Financial Management, Communication, Mentoring
Specialization
Requires a Certificate IV in Commercial Cookery, a Food Safety Supervisor Certificate, and proven leadership experience as a Head or Senior Chef. Candidates must be willing to undergo medical, police, and NDIS worker screening checks.
Experience Required
Minimum 5 year(s)
Head Chef at Greene King
Greater London, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Standards, Menu Presentation, Communication, Problem Solving, Performance Management, Operational Efficiency
Specialization
Candidates must have proven experience managing a busy kitchen and developing high-performing teams. The role requires the ability to work under pressure while maintaining a keen eye for food presentation and operational excellence.
Experience Required
Minimum 2 year(s)
Sous Chef at American Cruise Lines
Cascade Locks, Oregon, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Teamwork, Communication, Interpersonal Skills, Teaching, Training, Kitchen Management, Food Preparation, Dietary Compliance
Specialization
Candidates must have at least 3 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification is strongly preferred, and applicants must be able to pass a drug test and background check.
Experience Required
Minimum 2 year(s)