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Chef Jobs overseas

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LAPPER Chef de Cuisine at Town and Country Resort
San Diego, California, United States - Full Time
Skills Needed
Menu Development, Kitchen Management, Staff Training, Inventory Management, Cost Control, Food Safety, Sanitation, Quality Assurance, Leadership, Culinary Arts, Plating, Hospitality
Specialization
Requires a two-year culinary arts degree and a minimum of three years of related experience. Preferred candidates have three to five years of supervisory experience and strong knowledge of food safety and sanitation.
Experience Required
Minimum 2 year(s)
LAPPER Chef de Cuisine at Town and Country Resort
San Diego, California, United States - Full Time
Skills Needed
Menu Development, Kitchen Management, Staff Training, Inventory Management, Cost Control, Food Safety, Sanitation, Quality Assurance, Leadership, Culinary Arts, Plating, Hospitality
Specialization
Requires a two-year culinary arts degree and at least three years of related experience. Preference is given to candidates with three to five years of supervisory experience and strong knowledge of food sanitation.
Experience Required
Minimum 2 year(s)
CHEF DE PROJET TCE F/H at Ingérop
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Turnkey Project Delivery, All Trades Coordination (Tce), Industrial Installations, Civil Engineering, Procurement, Budget Management, Site Supervision, English Proficiency, Leadership, Technical Studies Supervision, Client Interface Management
Specialization
Requires an Engineering degree (Master's) or a degree in civil engineering with at least 10 years of experience in turnkey industrial projects. Must possess generalist technical skills in civil engineering, utilities, and English language proficiency.
Experience Required
Minimum 10 year(s)
CHEF DE PROJET HTB F/H at Ingérop
Rueil-Malmaison, Ile-of-France, France - Full Time
Skills Needed
Hv Project Management, Electrical Engineering, Rte Processes, Technical Direction, Contract Management, Budget Tracking, Technical Writing, Team Coordination, Risk Management, Ms Project, Autocad, High Voltage Equipment, Tendering, Client Relationship Management, R&D
Specialization
Requires a Master's degree in Electrical Engineering with 8 to 15 years of experience in HV/MV project management, specifically with RTE standards. Proficiency in MS Project and AutoCAD is required, along with fluency in French and technical English.
Experience Required
Minimum 10 year(s)
Sous Chef - Element 47 at Aspen Skiing Company
Aspen, Colorado, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Menu Planning, Recipe Development, Inventory Control, Food Safety, Sanitation Standards, Culinary Techniques, High Volume Production, Menu Costing, Time Management, Quality Control, Leadership, Multitasking
Specialization
Candidates must have a culinary degree or equivalent experience, a ServSafe certification, and at least 5 years of culinary experience. Proficiency in high-volume production, food safety regulations, and team leadership is required.
Experience Required
Minimum 5 year(s)
Chef de Partie (m/w/d) at Radisson Hotel Group
Kloten, Zurich, Switzerland - Full Time
Skills Needed
Culinary Skills, Food Safety, Hygiene Regulations, Kitchen Management, Guest Service, Creativity, Problem Solving, Teamwork, Cost Control, Inventory Management
Specialization
Candidates must have proven experience in a high-volume kitchen and strong knowledge of food safety and hygiene standards. A proactive 'can-do' attitude, personal integrity, and a passion for exceptional guest service are required.
Experience Required
Minimum 2 year(s)
Chef de Partie (w/m/d) at Accor
Zurich, Zurich, Switzerland - Full Time
Skills Needed
Food Preparation, Haccp Compliance, Inventory Management, Kitchen Management, Event Catering, Teamwork, German, English
Specialization
Requires completed culinary training or several years of experience, preferably within the hotel industry. Proficiency in German or English is required, with Italian being an advantage.
Experience Required
Minimum 2 year(s)
Chef de Partie CDI H/F at Accor
Aix-en-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Food Safety, Plating, Stock Management, Team Leadership, Organization, Waste Reduction, Kitchen Management, Training And Mentoring
Specialization
Requires a minimum of 1 year of experience in a similar role and a professional culinary certification (CAP/BEP). Candidates must demonstrate technical mastery of culinary techniques, rigor, and a strong team spirit.
Experience Required
Minimum 2 year(s)
Sushi Chef - Part Time at Hy-Vee, Inc.
Wausau, Wisconsin, United States - Full Time
Skills Needed
Customer Service, Food Safety, Food Preparation, Inventory Management, Sanitation Procedures, Order Fulfillment, Basic Mathematics, Time Management, Teamwork, Communication
Specialization
Requires a high school diploma or equivalent and a Food Safety Certification. Candidates should have six months or more of related experience and the physical ability to lift up to 50 pounds.
Chef de Produit Junior at Digital Virgo
Casablanca, Casablanca-Settat, Morocco - Full Time
Skills Needed
Product Management, Ux/Ui Design, Data Analysis, Digital Marketing, Market Research, User Engagement, Project Coordination, Mobile App Development, Web Services, Kpi Tracking, Customer Experience, Content Strategy
Specialization
Candidates should have a strong interest in digital products and entertainment, with a good understanding of web and mobile technologies. Analytical skills and the ability to collaborate effectively across technical and business teams are essential.
Sushi Chef - Full Time at Hy-Vee, Inc.
Wausau, Wisconsin, United States - Full Time
Skills Needed
Food Preparation, Customer Service, Food Safety, Inventory Management, Sanitation Procedures, Order Fulfillment, Basic Mathematics, Time Management
Specialization
Requires a high school diploma or equivalent and a Food Safety Certification. Candidates must have at least six months of related experience and the physical ability to lift up to 50 pounds.
CHEF DE PARTIE (M/F/X) at Accor
Venice, Veneto, Italy - Full Time
Skills Needed
Culinary Expertise, Leadership, Communication, Team Management, Menu Specification Adherence, Food Presentation, Mise En Place, Haccp, Health And Safety, Problem Solving, Time Management, Creativity, Organization, Italian Language, English Language
Specialization
Candidates must have at least 3 years of culinary experience in high-end restaurants or luxury hotels. Proficiency in Italian is required, along with strong leadership skills and knowledge of HACCP and safety procedures.
Experience Required
Minimum 2 year(s)
Group Development Chef at BaxterStorey Ireland Ltd
Manchester, England, United Kingdom - Full Time
Skills Needed
Recipe Development, Menu Planning, Culinary Coaching, Training, Time Management, Presentation Skills, Budget Management, Food Quality Control, Education Sector Catering
Specialization
Candidates must be proven Development Chefs with experience in the education sector and a full UK driving license with access to a car. Strong presentation, planning, and cooking skills are essential, along with a commitment to safeguarding children.
Experience Required
Minimum 5 year(s)
AM Sous Chef Full Time at Creative Dining Services
Orange City, Iowa, United States - Full Time
Skills Needed
Food Preparation, Staff Supervision, Training, Menu Planning, Batch Cooking, Kitchen Management, Administrative Duties, Time Management
Specialization
Candidates must have a high school diploma and 1-3 years of cooking experience, with a culinary arts degree and supervisory experience preferred. ServSafe Certification and First Aid training are also required.
Experience Required
Minimum 2 year(s)
Premier Chef de partie at Accor
Roissy-en-France, Ile-de-France, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp, Menu Development, Inventory Management, Food Safety, Kitchen Equipment Operation, Leadership
Specialization
Requires versatility in culinary tasks and extensive knowledge of kitchen products and equipment. Must be able to lead a team and strictly adhere to food safety and HACCP hygiene regulations.
Experience Required
Minimum 2 year(s)
Chef de partie 39H H/F at La Côte & L'Arête
Beauvais, Hauts-de-France, France - Full Time
Skills Needed
Food Preparation, Plating, Hygiene Standards, Organization, Teamwork, Attention To Detail, Kitchen Management, Mise En Place
Specialization
Requires a rigorous and motivated cook with previous experience in a similar position. Candidates must demonstrate strong organizational skills, a team spirit, and a deep sense of product quality.
Experience Required
Minimum 2 year(s)
Chef de Partie (H/F) - at Relais & Châteaux Park-Hotel Egerner Höfe
Porto-Vecchio, Corsica, France - Full Time
Skills Needed
Culinary Preparation, Plating, Stock Management, Haccp Standards, Teamwork, Organization, Creativity, Technical Culinary Skills
Specialization
Candidates should ideally hold a professional culinary qualification (BEP/CAP, BAC PRO, or BTS) and have significant experience in a similar establishment. Motivation, strong organizational skills, and creativity are essential for this role.
Experience Required
Minimum 2 year(s)
Chef de partie 42H H/F at La Côte & L'Arête
Beauvais, Hauts-de-France, France - Full Time
Skills Needed
Food Preparation, Plating, Hygiene Standards, Organization, Teamwork, Attention To Detail, Kitchen Management, Mise En Place
Specialization
Requires a rigorous and motivated cook with previous experience in a similar position. Candidates must demonstrate strong organizational skills, a team spirit, and a deep sense of product quality.
Experience Required
Minimum 2 year(s)
Sous Chef - Beach Club at Laguna Phuket
Phuket City Municipality, , Thailand - Full Time
Skills Needed
Kitchen Management, Expense Control, Team Leadership, Culinary Arts, Relationship Management
Specialization
The candidate should be able to manage kitchen costs and contribute positively to the hotel's team environment. No specific certifications or degrees are listed, but the seniority of a Sous Chef implies professional culinary experience.
Experience Required
Minimum 2 year(s)
Chef de Partie Banquet at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Bangka-Belitung Islands, Indonesia - Full Time
Skills Needed
Food Preparation, Cooking, Menu Planning, Kitchen Management, Food Safety, Portion Control, Quality Control, Staff Training, Recipe Adherence, Cold Food Preparation, Inventory Monitoring, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
LAPPER Chef de Cuisine at Town and Country Resort
San Diego, California, United States -
Full Time

Start Date

Immediate

Expiry Date

05 Sep, 26

Salary

85000.0

Posted On

07 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Menu Development, Kitchen Management, Staff Training, Inventory Management, Cost Control, Food Safety, Sanitation, Quality Assurance, Leadership, Culinary Arts, Plating, Hospitality

Industry

Hospitality

Description
Overview As the LAPPER Chef de Cuisine, you will be the driving force behind the culinary excellence of our restaurant. Reporting directly to the Executive Chef, you will oversee all aspects of kitchen operations, leading a team of talented chefs and ensuring the delivery of top-quality dishes that delight our guests. Your creativity, leadership, and culinary expertise will be instrumental in shaping our menu offerings and maintaining our reputation for exceptional cuisine. Pay Range $80,000.00 - $85,000.00 #TowncountrySD Responsibilities Menu Development and Innovation: Collaborate with the Executive Chef to conceptualize and develop innovative menu items that showcase seasonal ingredients, culinary trends, and the restaurant's unique identity. Experiment with new techniques, flavors, and presentations to continuously elevate the dining experience for our guests. Kitchen Leadership and Management: Lead by example, inspiring and motivating kitchen staff to excel in their roles and uphold high standards of professionalism, creativity, and teamwork. Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and quality control, to ensure consistency and excellence in every dish. Staff Training and Development: Provide hands-on training and mentorship to kitchen staff, fostering their growth and development as culinary professionals. Conduct regular performance evaluations, identify areas for improvement, and implement training programs to enhance the skills and capabilities of the team. Inventory and Cost Management: Monitor inventory levels of food and supplies, and collaborate with the Executive Chef to optimize purchasing decisions and minimize waste. Control food costs by implementing portion control measures, managing inventory rotation, and maximizing the use of ingredients. Quality Assurance and Food Safety: Maintain strict adherence to food safety standards and sanitation regulations, ensuring a clean and hygienic kitchen environment at all times. Conduct regular inspections of food items, equipment, and storage areas to uphold quality assurance and minimize risks of contamination or foodborne illness. Customer Satisfaction and Engagement: Work closely with front-of-house staff to address customer feedback and accommodate special requests, ensuring an exceptional dining experience for every guest. Foster a culture of hospitality and guest satisfaction among kitchen staff, emphasizing the importance of quality, consistency, and attention to detail. Qualifications Able to work flexible hours and days. Two year culinary arts degree required. Minimum of three years related experience. Three to five years of Supervisory experience preferred. Knowledge of food safety, sanitation, food products, and food service equipment. Previous experience maintaining professional and respectful work relationships.
Responsibilities
Oversee all kitchen operations and lead the culinary team to ensure the delivery of high-quality dishes. Collaborate with the Executive Chef to develop innovative menus and maintain strict food safety and cost management standards.
LAPPER Chef de Cuisine at Town and Country Resort
San Diego, California, United States - Full Time
Skills Needed
Menu Development, Kitchen Management, Staff Training, Inventory Management, Cost Control, Food Safety, Sanitation, Quality Assurance, Leadership, Culinary Arts, Plating, Hospitality
Specialization
Requires a two-year culinary arts degree and a minimum of three years of related experience. Preferred candidates have three to five years of supervisory experience and strong knowledge of food safety and sanitation.
Experience Required
Minimum 2 year(s)
LAPPER Chef de Cuisine at Town and Country Resort
San Diego, California, United States - Full Time
Skills Needed
Menu Development, Kitchen Management, Staff Training, Inventory Management, Cost Control, Food Safety, Sanitation, Quality Assurance, Leadership, Culinary Arts, Plating, Hospitality
Specialization
Requires a two-year culinary arts degree and at least three years of related experience. Preference is given to candidates with three to five years of supervisory experience and strong knowledge of food sanitation.
Experience Required
Minimum 2 year(s)
CHEF DE PROJET TCE F/H at Ingérop
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Turnkey Project Delivery, All Trades Coordination (Tce), Industrial Installations, Civil Engineering, Procurement, Budget Management, Site Supervision, English Proficiency, Leadership, Technical Studies Supervision, Client Interface Management
Specialization
Requires an Engineering degree (Master's) or a degree in civil engineering with at least 10 years of experience in turnkey industrial projects. Must possess generalist technical skills in civil engineering, utilities, and English language proficiency.
Experience Required
Minimum 10 year(s)
CHEF DE PROJET HTB F/H at Ingérop
Rueil-Malmaison, Ile-of-France, France - Full Time
Skills Needed
Hv Project Management, Electrical Engineering, Rte Processes, Technical Direction, Contract Management, Budget Tracking, Technical Writing, Team Coordination, Risk Management, Ms Project, Autocad, High Voltage Equipment, Tendering, Client Relationship Management, R&D
Specialization
Requires a Master's degree in Electrical Engineering with 8 to 15 years of experience in HV/MV project management, specifically with RTE standards. Proficiency in MS Project and AutoCAD is required, along with fluency in French and technical English.
Experience Required
Minimum 10 year(s)
Sous Chef - Element 47 at Aspen Skiing Company
Aspen, Colorado, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Menu Planning, Recipe Development, Inventory Control, Food Safety, Sanitation Standards, Culinary Techniques, High Volume Production, Menu Costing, Time Management, Quality Control, Leadership, Multitasking
Specialization
Candidates must have a culinary degree or equivalent experience, a ServSafe certification, and at least 5 years of culinary experience. Proficiency in high-volume production, food safety regulations, and team leadership is required.
Experience Required
Minimum 5 year(s)
Chef de Partie (m/w/d) at Radisson Hotel Group
Kloten, Zurich, Switzerland - Full Time
Skills Needed
Culinary Skills, Food Safety, Hygiene Regulations, Kitchen Management, Guest Service, Creativity, Problem Solving, Teamwork, Cost Control, Inventory Management
Specialization
Candidates must have proven experience in a high-volume kitchen and strong knowledge of food safety and hygiene standards. A proactive 'can-do' attitude, personal integrity, and a passion for exceptional guest service are required.
Experience Required
Minimum 2 year(s)
Chef de Partie (w/m/d) at Accor
Zurich, Zurich, Switzerland - Full Time
Skills Needed
Food Preparation, Haccp Compliance, Inventory Management, Kitchen Management, Event Catering, Teamwork, German, English
Specialization
Requires completed culinary training or several years of experience, preferably within the hotel industry. Proficiency in German or English is required, with Italian being an advantage.
Experience Required
Minimum 2 year(s)
Chef de Partie CDI H/F at Accor
Aix-en-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Food Safety, Plating, Stock Management, Team Leadership, Organization, Waste Reduction, Kitchen Management, Training And Mentoring
Specialization
Requires a minimum of 1 year of experience in a similar role and a professional culinary certification (CAP/BEP). Candidates must demonstrate technical mastery of culinary techniques, rigor, and a strong team spirit.
Experience Required
Minimum 2 year(s)
Sushi Chef - Part Time at Hy-Vee, Inc.
Wausau, Wisconsin, United States - Full Time
Skills Needed
Customer Service, Food Safety, Food Preparation, Inventory Management, Sanitation Procedures, Order Fulfillment, Basic Mathematics, Time Management, Teamwork, Communication
Specialization
Requires a high school diploma or equivalent and a Food Safety Certification. Candidates should have six months or more of related experience and the physical ability to lift up to 50 pounds.
Chef de Produit Junior at Digital Virgo
Casablanca, Casablanca-Settat, Morocco - Full Time
Skills Needed
Product Management, Ux/Ui Design, Data Analysis, Digital Marketing, Market Research, User Engagement, Project Coordination, Mobile App Development, Web Services, Kpi Tracking, Customer Experience, Content Strategy
Specialization
Candidates should have a strong interest in digital products and entertainment, with a good understanding of web and mobile technologies. Analytical skills and the ability to collaborate effectively across technical and business teams are essential.
Sushi Chef - Full Time at Hy-Vee, Inc.
Wausau, Wisconsin, United States - Full Time
Skills Needed
Food Preparation, Customer Service, Food Safety, Inventory Management, Sanitation Procedures, Order Fulfillment, Basic Mathematics, Time Management
Specialization
Requires a high school diploma or equivalent and a Food Safety Certification. Candidates must have at least six months of related experience and the physical ability to lift up to 50 pounds.
CHEF DE PARTIE (M/F/X) at Accor
Venice, Veneto, Italy - Full Time
Skills Needed
Culinary Expertise, Leadership, Communication, Team Management, Menu Specification Adherence, Food Presentation, Mise En Place, Haccp, Health And Safety, Problem Solving, Time Management, Creativity, Organization, Italian Language, English Language
Specialization
Candidates must have at least 3 years of culinary experience in high-end restaurants or luxury hotels. Proficiency in Italian is required, along with strong leadership skills and knowledge of HACCP and safety procedures.
Experience Required
Minimum 2 year(s)
Group Development Chef at BaxterStorey Ireland Ltd
Manchester, England, United Kingdom - Full Time
Skills Needed
Recipe Development, Menu Planning, Culinary Coaching, Training, Time Management, Presentation Skills, Budget Management, Food Quality Control, Education Sector Catering
Specialization
Candidates must be proven Development Chefs with experience in the education sector and a full UK driving license with access to a car. Strong presentation, planning, and cooking skills are essential, along with a commitment to safeguarding children.
Experience Required
Minimum 5 year(s)
AM Sous Chef Full Time at Creative Dining Services
Orange City, Iowa, United States - Full Time
Skills Needed
Food Preparation, Staff Supervision, Training, Menu Planning, Batch Cooking, Kitchen Management, Administrative Duties, Time Management
Specialization
Candidates must have a high school diploma and 1-3 years of cooking experience, with a culinary arts degree and supervisory experience preferred. ServSafe Certification and First Aid training are also required.
Experience Required
Minimum 2 year(s)
Premier Chef de partie at Accor
Roissy-en-France, Ile-de-France, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp, Menu Development, Inventory Management, Food Safety, Kitchen Equipment Operation, Leadership
Specialization
Requires versatility in culinary tasks and extensive knowledge of kitchen products and equipment. Must be able to lead a team and strictly adhere to food safety and HACCP hygiene regulations.
Experience Required
Minimum 2 year(s)
Chef de partie 39H H/F at La Côte & L'Arête
Beauvais, Hauts-de-France, France - Full Time
Skills Needed
Food Preparation, Plating, Hygiene Standards, Organization, Teamwork, Attention To Detail, Kitchen Management, Mise En Place
Specialization
Requires a rigorous and motivated cook with previous experience in a similar position. Candidates must demonstrate strong organizational skills, a team spirit, and a deep sense of product quality.
Experience Required
Minimum 2 year(s)
Chef de Partie (H/F) - at Relais & Châteaux Park-Hotel Egerner Höfe
Porto-Vecchio, Corsica, France - Full Time
Skills Needed
Culinary Preparation, Plating, Stock Management, Haccp Standards, Teamwork, Organization, Creativity, Technical Culinary Skills
Specialization
Candidates should ideally hold a professional culinary qualification (BEP/CAP, BAC PRO, or BTS) and have significant experience in a similar establishment. Motivation, strong organizational skills, and creativity are essential for this role.
Experience Required
Minimum 2 year(s)
Chef de partie 42H H/F at La Côte & L'Arête
Beauvais, Hauts-de-France, France - Full Time
Skills Needed
Food Preparation, Plating, Hygiene Standards, Organization, Teamwork, Attention To Detail, Kitchen Management, Mise En Place
Specialization
Requires a rigorous and motivated cook with previous experience in a similar position. Candidates must demonstrate strong organizational skills, a team spirit, and a deep sense of product quality.
Experience Required
Minimum 2 year(s)
Sous Chef - Beach Club at Laguna Phuket
Phuket City Municipality, , Thailand - Full Time
Skills Needed
Kitchen Management, Expense Control, Team Leadership, Culinary Arts, Relationship Management
Specialization
The candidate should be able to manage kitchen costs and contribute positively to the hotel's team environment. No specific certifications or degrees are listed, but the seniority of a Sous Chef implies professional culinary experience.
Experience Required
Minimum 2 year(s)
Chef de Partie Banquet at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Bangka-Belitung Islands, Indonesia - Full Time
Skills Needed
Food Preparation, Cooking, Menu Planning, Kitchen Management, Food Safety, Portion Control, Quality Control, Staff Training, Recipe Adherence, Cold Food Preparation, Inventory Monitoring, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)