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Chef Jobs overseas

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Sous Chef at Remington Hospitality
Anchorage, Alaska, United States - Full Time
Skills Needed
Kitchen Leadership, Food Production, Staff Training, Sanitation, Inventory Management, Expediting, Food Handling, Quality Control, Teamwork, Time Management
Specialization
Requires prior experience in a kitchen leadership role and a strong work ethic. Candidates must be able to work flexible schedules, including nights, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at Pyramid Global Hospitality
Tampa, Florida, United States - Full Time
Skills Needed
Kitchen Operations Management, Staff Supervision, Menu Planning, Food Safety Compliance, Inventory Management, Cost Control, Labor Management, Haccp Standards, Culinary Leadership, Guest Satisfaction, Time Management, Multitasking, Recipe Development, Bilingual Skills, Food Presentation, Sanitation
Specialization
Requires 3+ years of Sous Chef or leadership culinary experience and a preferred culinary degree. Candidates must have strong knowledge of food safety, HACCP standards, and the ability to manage large teams in a high-volume luxury hotel environment.
Experience Required
Minimum 2 year(s)
Head Chef at Spire Healthcare Group plc
Southampton, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Kitchen Management, Haccp Compliance, Health And Safety Regulations, Menu Planning, Customer Service, Dietary Requirement Catering, High Volume Catering, Food Presentation, Hygiene Management
Specialization
Requires professional kitchen experience in high-volume environments, preferably within healthcare or restaurant settings. A Level 3 Food Safety qualification and strong communication skills are essential.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Melbourne, Victoria, Australia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, Performance Appraisal, Labor Management System, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food handling and sanitation regulations.
Experience Required
Minimum 2 year(s)
Demi Chef at Minor International
Wellington, Wellington, New Zealand - Full Time
Skills Needed
Food Preparation, Plating, Food Safety, Hygiene Standards, Kitchen Operations, Teamwork, Communication, Time Management, Breakfast Service, Culinary Skills
Specialization
Requires at least 3 years of experience as a Cook or Chef with a strong understanding of health and safety regulations. Must be flexible to work various shifts, including weekends and public holidays.
Experience Required
Minimum 2 year(s)
Head Chef at RSL LIFECARE LIMITED
Dungog, New South Wales, Australia - Full Time
Skills Needed
Kitchen Leadership, Food Safety Management, Menu Planning, Modified Diet Catering, Haccp Compliance, Team Supervision, Cost Control, Quality Control, Customer Service, Staff Training, Food Preparation, Dietary Requirement Management
Specialization
Requires a Certificate 3 or 4 in Commercial Cookery, Food Safety Certification, and current knowledge of HACCP requirements. Candidates must demonstrate leadership experience in fast-paced environments and possess valid Police or NDIS checks.
Experience Required
Minimum 5 year(s)
Head Chef at Greene King
Exmouth, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Regulations, Menu Presentation, Pressure Management, Communication, Operational Efficiency, Quality Control
Specialization
Candidates must have experience managing a busy kitchen and a proven track record of training high-performing teams. The role requires the ability to work under pressure and a keen eye for delivering tasty, well-presented meals.
Experience Required
Minimum 5 year(s)
Sous Chef at Laguna Phuket
Phuket City Municipality, , Thailand - Full Time
Skills Needed
Kitchen Management, Expense Control, Team Leadership, Interpersonal Skills, Culinary Operations
Specialization
The candidate must be able to manage financial costs within the kitchen. They should possess strong interpersonal skills to foster a collaborative team environment.
Experience Required
Minimum 5 year(s)
Sous Chef at PruittHealthSanta Rosa
Raleigh, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Staff Supervision, Training And Mentoring, Mise En Place, Food Safety, Health And Safety Protocols, Menu Execution, High Volume Service, Organizational Abilities
Specialization
Candidates must possess proven leadership and organizational skills with the ability to thrive in a fast-paced, upscale environment. A ServSafe or equivalent food safety certification is preferred.
Experience Required
Minimum 5 year(s)
Demi Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Plating, Food Safety, Hygiene Standards, Whs Compliance, Haccp, Menu Planning, Recipe Development, Teamwork, Communication, Kitchen Management
Specialization
Requires previous experience as a Demi Chef and a Certificate III in Commercial Cookery or equivalent. Candidates must have a strong understanding of HACCP and OH&S requirements and the flexibility to work rotating shifts.
Experience Required
Minimum 2 year(s)
Sous Chef at WINGS OF DAPHNE INC
Troy, Alabama, United States - Full Time
Skills Needed
Kitchen Management, Leadership, Culinary Arts, Team Development, Restaurant Operations, Culture Building
Specialization
The candidate must be a qualified manager capable of leading a team and fostering a positive work environment. Experience in restaurant management and a desire for professional growth are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
San Diego, California, United States - Full Time
Skills Needed
Kitchen Supervision, Culinary Skills Training, Recipe Standardization, Food Cost Management, Fifo Rules, Food Safety And Sanitation, Team Leadership, Problem Solving, Guest Service, Inventory Management, Banquet Menu Knowledge, Employee Relations
Specialization
Requires at least 5 years of supervisory kitchen experience in a property of similar size. Must possess strong interpersonal skills and the ability to work under pressure in a fast-paced luxury environment.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Design, Budget Management, Inventory Control, Customer Service, Team Leadership, Production Planning, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Must possess strong leadership skills and a deep understanding of food handling and sanitation regulations.
Experience Required
Minimum 2 year(s)
Demi Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Plating, Food Safety, Hygiene Standards, Haccp, Whs Compliance, Teamwork, Communication, Menu Planning, Recipe Development, Kitchen Management
Specialization
Requires previous experience as a Demi Chef and a Certificate III in Commercial Cookery or equivalent. Candidates must have a strong understanding of HACCP and OH&S requirements and the flexibility to work rotating shifts.
Experience Required
Minimum 2 year(s)
Demi Chef at Accor
Marysville, Victoria, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety, Hygiene Standards, Kitchen Organization, Culinary Techniques, Teamwork, Communication, Time Management, Plating And Presentation
Specialization
Candidates should be trade qualified or progressing through Commercial Cookery qualifications with a passion for food quality. Experience in a hotel or restaurant kitchen is preferred, along with the ability to work weekends and public holidays.
Sous Chef at Accor
San Diego, California, United States - Full Time
Skills Needed
Kitchen Supervision, Culinary Training, Recipe Standardization, Food Waste Management, Fifo Rules, Food Safety And Sanitation, Inventory Management, 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 Aramark
Tallahassee, Florida, United States - Full Time
Skills Needed
Kitchen Management, Culinary Expertise, Team Development, Safety Protocol, Client Relations, Budget Management, Menu Planning, Recipe Standardization, Food Consumption Estimation, Catering Management, Sanitation Standards, Personnel Training
Specialization
Candidates need 2-3 years of experience in a related position and 2-3 years of post-high school education or equivalent. Advanced knowledge of food profession principles and people management skills are required, with a culinary degree preferred.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nelspruit, Mpumalanga, South Africa - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Inventory Monitoring, Staff Training, Quality Control, Menu Planning, Cold Food Preparation, Team Leadership
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
Sydney, New South Wales, Australia - Full Time
Skills Needed
Kitchen Operations, Food Production, Menu Design, Haccp Standards, Hygiene Compliance, Team Leadership, Guest Service Excellence, Organizational Skills, Work Health And Safety, Culinary Arts
Specialization
Requires a Trade Industry Qualification or Commercial Cookery Qualification and relevant experience in a similar role. Candidates must have working rights in Australia and a self-motivated attitude for a fast-paced environment.
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 Remington Hospitality
Anchorage, Alaska, United States -
Full Time

Start Date

Immediate

Expiry Date

25 Aug, 26

Salary

0.0

Posted On

27 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Leadership, Food Production, Staff Training, Sanitation, Inventory Management, Expediting, Food Handling, Quality Control, Teamwork, Time Management

Industry

Hospitality

Description
What you will be doing * Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness. * Ensure the standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times. Follow food handling guidelines. * Ensure the opening and closing procedures for Station Cooks I, II and III are completed. * Efficiently expedite food from front line during meal periods. * Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs. * Participate in monthly food and beverage inventory. Qualifications What we are looking for * Prior experience in kitchen leadership role * High work ethic and self-initiative * May be required to work varying schedules to include nights, weekends, and holidays * Someone who enjoys working as and being part of a team that provides great experiences for our Guests! * Physical Requirements (In-Office Role) Ability to work in a standard office environment. Prolonged periods of sitting at a desk and working on a computer. (6-8 hours a day) Occasional standing and walking throughout the workday. Frequent fine motor skills, use of hands and fingers for keyboarding/typing, utilizing a mouse or trackpad, writing, and operating office equipment. Ability to communicate effectively verbally and in writing. Occasionally required to stand, walk, bend, reach, or carry items. Ability to lift and/or move 10–25 pounds as needed (e.g., files, office supplies). Visual ability to read from a computer screen and printed materials including close visual focus for extended periods and color differentiation (for certain roles). Ability to hear and participate in conversations and meetings, use phone and/or headset Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the role.
Responsibilities
Supervise and train kitchen staff to ensure high-quality food production for restaurants and banquets. Manage inventory, oversee opening and closing procedures, and expedite food during meal periods.
Sous Chef at Remington Hospitality
Anchorage, Alaska, United States - Full Time
Skills Needed
Kitchen Leadership, Food Production, Staff Training, Sanitation, Inventory Management, Expediting, Food Handling, Quality Control, Teamwork, Time Management
Specialization
Requires prior experience in a kitchen leadership role and a strong work ethic. Candidates must be able to work flexible schedules, including nights, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at Pyramid Global Hospitality
Tampa, Florida, United States - Full Time
Skills Needed
Kitchen Operations Management, Staff Supervision, Menu Planning, Food Safety Compliance, Inventory Management, Cost Control, Labor Management, Haccp Standards, Culinary Leadership, Guest Satisfaction, Time Management, Multitasking, Recipe Development, Bilingual Skills, Food Presentation, Sanitation
Specialization
Requires 3+ years of Sous Chef or leadership culinary experience and a preferred culinary degree. Candidates must have strong knowledge of food safety, HACCP standards, and the ability to manage large teams in a high-volume luxury hotel environment.
Experience Required
Minimum 2 year(s)
Head Chef at Spire Healthcare Group plc
Southampton, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Kitchen Management, Haccp Compliance, Health And Safety Regulations, Menu Planning, Customer Service, Dietary Requirement Catering, High Volume Catering, Food Presentation, Hygiene Management
Specialization
Requires professional kitchen experience in high-volume environments, preferably within healthcare or restaurant settings. A Level 3 Food Safety qualification and strong communication skills are essential.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Melbourne, Victoria, Australia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, Performance Appraisal, Labor Management System, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food handling and sanitation regulations.
Experience Required
Minimum 2 year(s)
Demi Chef at Minor International
Wellington, Wellington, New Zealand - Full Time
Skills Needed
Food Preparation, Plating, Food Safety, Hygiene Standards, Kitchen Operations, Teamwork, Communication, Time Management, Breakfast Service, Culinary Skills
Specialization
Requires at least 3 years of experience as a Cook or Chef with a strong understanding of health and safety regulations. Must be flexible to work various shifts, including weekends and public holidays.
Experience Required
Minimum 2 year(s)
Head Chef at RSL LIFECARE LIMITED
Dungog, New South Wales, Australia - Full Time
Skills Needed
Kitchen Leadership, Food Safety Management, Menu Planning, Modified Diet Catering, Haccp Compliance, Team Supervision, Cost Control, Quality Control, Customer Service, Staff Training, Food Preparation, Dietary Requirement Management
Specialization
Requires a Certificate 3 or 4 in Commercial Cookery, Food Safety Certification, and current knowledge of HACCP requirements. Candidates must demonstrate leadership experience in fast-paced environments and possess valid Police or NDIS checks.
Experience Required
Minimum 5 year(s)
Head Chef at Greene King
Exmouth, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Regulations, Menu Presentation, Pressure Management, Communication, Operational Efficiency, Quality Control
Specialization
Candidates must have experience managing a busy kitchen and a proven track record of training high-performing teams. The role requires the ability to work under pressure and a keen eye for delivering tasty, well-presented meals.
Experience Required
Minimum 5 year(s)
Sous Chef at Laguna Phuket
Phuket City Municipality, , Thailand - Full Time
Skills Needed
Kitchen Management, Expense Control, Team Leadership, Interpersonal Skills, Culinary Operations
Specialization
The candidate must be able to manage financial costs within the kitchen. They should possess strong interpersonal skills to foster a collaborative team environment.
Experience Required
Minimum 5 year(s)
Sous Chef at PruittHealthSanta Rosa
Raleigh, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Staff Supervision, Training And Mentoring, Mise En Place, Food Safety, Health And Safety Protocols, Menu Execution, High Volume Service, Organizational Abilities
Specialization
Candidates must possess proven leadership and organizational skills with the ability to thrive in a fast-paced, upscale environment. A ServSafe or equivalent food safety certification is preferred.
Experience Required
Minimum 5 year(s)
Demi Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Plating, Food Safety, Hygiene Standards, Whs Compliance, Haccp, Menu Planning, Recipe Development, Teamwork, Communication, Kitchen Management
Specialization
Requires previous experience as a Demi Chef and a Certificate III in Commercial Cookery or equivalent. Candidates must have a strong understanding of HACCP and OH&S requirements and the flexibility to work rotating shifts.
Experience Required
Minimum 2 year(s)
Sous Chef at WINGS OF DAPHNE INC
Troy, Alabama, United States - Full Time
Skills Needed
Kitchen Management, Leadership, Culinary Arts, Team Development, Restaurant Operations, Culture Building
Specialization
The candidate must be a qualified manager capable of leading a team and fostering a positive work environment. Experience in restaurant management and a desire for professional growth are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
San Diego, California, United States - Full Time
Skills Needed
Kitchen Supervision, Culinary Skills Training, Recipe Standardization, Food Cost Management, Fifo Rules, Food Safety And Sanitation, Team Leadership, Problem Solving, Guest Service, Inventory Management, Banquet Menu Knowledge, Employee Relations
Specialization
Requires at least 5 years of supervisory kitchen experience in a property of similar size. Must possess strong interpersonal skills and the ability to work under pressure in a fast-paced luxury environment.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Design, Budget Management, Inventory Control, Customer Service, Team Leadership, Production Planning, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Must possess strong leadership skills and a deep understanding of food handling and sanitation regulations.
Experience Required
Minimum 2 year(s)
Demi Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Plating, Food Safety, Hygiene Standards, Haccp, Whs Compliance, Teamwork, Communication, Menu Planning, Recipe Development, Kitchen Management
Specialization
Requires previous experience as a Demi Chef and a Certificate III in Commercial Cookery or equivalent. Candidates must have a strong understanding of HACCP and OH&S requirements and the flexibility to work rotating shifts.
Experience Required
Minimum 2 year(s)
Demi Chef at Accor
Marysville, Victoria, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety, Hygiene Standards, Kitchen Organization, Culinary Techniques, Teamwork, Communication, Time Management, Plating And Presentation
Specialization
Candidates should be trade qualified or progressing through Commercial Cookery qualifications with a passion for food quality. Experience in a hotel or restaurant kitchen is preferred, along with the ability to work weekends and public holidays.
Sous Chef at Accor
San Diego, California, United States - Full Time
Skills Needed
Kitchen Supervision, Culinary Training, Recipe Standardization, Food Waste Management, Fifo Rules, Food Safety And Sanitation, Inventory Management, 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 Aramark
Tallahassee, Florida, United States - Full Time
Skills Needed
Kitchen Management, Culinary Expertise, Team Development, Safety Protocol, Client Relations, Budget Management, Menu Planning, Recipe Standardization, Food Consumption Estimation, Catering Management, Sanitation Standards, Personnel Training
Specialization
Candidates need 2-3 years of experience in a related position and 2-3 years of post-high school education or equivalent. Advanced knowledge of food profession principles and people management skills are required, with a culinary degree preferred.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nelspruit, Mpumalanga, South Africa - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Inventory Monitoring, Staff Training, Quality Control, Menu Planning, Cold Food Preparation, Team Leadership
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
Sydney, New South Wales, Australia - Full Time
Skills Needed
Kitchen Operations, Food Production, Menu Design, Haccp Standards, Hygiene Compliance, Team Leadership, Guest Service Excellence, Organizational Skills, Work Health And Safety, Culinary Arts
Specialization
Requires a Trade Industry Qualification or Commercial Cookery Qualification and relevant experience in a similar role. Candidates must have working rights in Australia and a self-motivated attitude for a fast-paced environment.
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)