Y-Axis Jobs Logo
Send us feedback
telephone  +91 7670 800 001
Log in Sign up Try Premium

Chef Jobs overseas

About 8290 results in (2) seconds Clear Filters

Jobs Search

About 8290 results in (2) seconds
Food & Beverage Sous Chef at Gold Country Casino Resort
Oroville, California, United States - Full Time
Skills Needed
Supervision, Coordination, Menu Planning, Cost Control, Quality Control, Hygiene, Staff Training, Staff Discipline, Inventory Management, Recipe Development, Labor Management, Safety Regulations, Knife Skills, Kitchen Equipment Operation, Leadership, Decision Making
Specialization
Candidates must possess a strong working knowledge of cooking fundamentals, advanced knife skills, and kitchen equipment operation, maintenance, and safety protocols. A Culinary Degree is preferred, or equivalent experience including a minimum of 3 years in varied kitchen positions plus 1-2 years in Kitchen Management in a high-volume setting.
Experience Required
Minimum 2 year(s)
Demi Chef de Rang (m/f/d) at Accor
Vienna, , Austria - Full Time
Skills Needed
Table Service, Workspace Organization, Upholding Service Standards, Guest Experience, Attention To Detail, Team Support, Learning Agility, Cooperation, Hospitality Professionalism, Italian Cuisine Knowledge
Specialization
Candidates should have completed hospitality training or possess initial industry experience, demonstrating a passion for great food and drinks. Success in this role relies more on personality, character, and the ability to make guests feel welcome than on a detailed CV.
Chef de Cuisine - Mexican at Residence Inn by Marriott Bozeman
Nadi, Western, Fiji - Full Time
Skills Needed
Culinary Arts, Mexican Cuisine, Latin American Cuisine, Menu Development, Food Presentation, Kitchen Supervision, Food Safety, Inventory Management, Team Leadership, Customer Service, Financial Management, Employee Training, Problem Solving, Interpersonal Communication, Quality Control
Specialization
Candidates must possess a certificate or diploma in culinary arts or equivalent professional training, along with a minimum of 3-5 years of experience as a CDP or higher specializing in Mexican or Latin American Cuisine. In-depth knowledge of Mexican regional cooking methods, spices, sauces, and traditional preparations like mole and ceviche is required.
Experience Required
Minimum 2 year(s)
Chef de Cuisine (Italian) at Accor
Nakhon Ratchasima City Municipality, , Thailand - Full Time
Skills Needed
Supervision, Training, Food Preparation, Hygiene, Presentation, Food Safety, Sanitation, Haccp, Collaboration, Portion Control, Wastage Minimization, Leadership, Interpersonal Skills, Communication, Customer Contact, Service Oriented
Specialization
Candidates must possess a minimum of two years of relevant experience in a similar capacity and demonstrate good proficiency in reading, writing, and speaking English. Essential attributes include strong leadership, training capabilities, service orientation, attention to detail, and the ability to perform well under pressure.
Experience Required
Minimum 2 year(s)
Sous Chef (Asian Cuisine) at Accor
Clark Freeport Zone, Pampanga, Philippines - Full Time
Skills Needed
Communication Skills, Customer Service Skills, Leadership Qualities, Management Skills, Food Preparation, Service Standards, Operational Support, High Pressure Management
Specialization
Candidates should have previous experience in a 5-star hotel and possess strong leadership and management skills. Additional culinary certifications and at least 3 years of experience in a similar role are preferred.
Experience Required
Minimum 2 year(s)
Chef d'équipe Monteur F/H at GROUPE ADF
Berre-l'Étang, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Leadership, Industrial Maintenance, Piping, Boilermaking, General Installation, Hse Compliance, Preventive Maintenance, Corrective Maintenance, Task Coordination, Technical Supervision, Problem Solving, Communication, Organization, Rigorousness
Specialization
Candidates must have a higher technician qualification and confirmed experience in industrial environments such as piping or boilermaking. A valid driver's license is mandatory for this position.
Experience Required
Minimum 2 year(s)
Chef de Projet Sénior H/F at NEXTON
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Program Management, It Transformation, Stakeholder Management, Telecommunications, Agile Methodology, V Cycle, Ms Project, Jira, Confluence, Reporting, Governance, Risk Management, Cross Functional Coordination
Specialization
Requires a higher education degree (BAC+5) and at least 10 years of experience in IT project or program management. Proven experience in the telecommunications sector and proficiency in project management methodologies are essential.
Experience Required
Minimum 10 year(s)
Sous Chef-Junior - Pastry at Courtyard by Marriott Del MarSolana Beach
Manado, North Sulawesi, Indonesia - Full Time
Skills Needed
Food Production, Purchasing, Sanitation, Staff Leadership, Culinary Standards, Food Handling, Inventory Management, Budget Management, Guest Relations, Shift Supervision, Quality Control, Menu Development, Employee Training, Loss Prevention, Food Presentation
Specialization
Candidates need either a high school diploma or GED with four years of relevant culinary or food and beverage experience, or a 2-year degree in Culinary Arts or Hotel/Restaurant Management with two years of related experience. Key duties involve maintaining culinary standards, supervising daily shift operations, and providing exceptional customer service.
Experience Required
Minimum 2 year(s)
Chef de Parti Travel Cook at Boss Search Group
Las Vegas, Nevada, United States - Full Time
Skills Needed
Cooking, Food Safety, Sanitation, Inventory Management, Catering, Collaboration, Menu Preparation, Knife Skills, Grill Experience, Fryer Experience, Food Preparation, Dietary Restrictions, Time Management, Temperature Standards, Cleaning Tasks
Specialization
Candidates must have the ability to travel and live in employee housing, with experience on grill, fryer, and food prep. The position requires adherence to food safety and sanitation guidelines.
Experience Required
Minimum 2 year(s)
Chef de Parti Travel Cook at Boss Search Group
Houston, Texas, United States - Full Time
Skills Needed
Grill Operation, Fryer Operation, Food Preparation, Recipe Adherence, Kitchen Collaboration, Food Safety, Sanitation Guidelines, Catering Events, Inventory Maintenance, Station Setup, Station Breakdown, Allergy Knowledge, Dietary Restrictions, Knife Handling, Equipment Use
Specialization
Candidates must have experience working on the grill, fryer, and in general food preparation, and must have the ability to travel and live in provided employee housing during 8-week rotations. Knowledge of common allergies and dietary restrictions is necessary for ensuring guest food safety.
Experience Required
Minimum 2 year(s)
Chef d'équipe Monteur F/H at GROUPE ADF
Berre-l'Étang, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Leadership, Maintenance Operations, Assembly, Safety Compliance, Performance Improvement, Personnel Motivation, Preventive Maintenance, Corrective Maintenance, Activity Coordination, Piping, Boilermaking, General Installation, Organizational Skills, Rigor, Dynamism, Interpersonal Skills
Specialization
Candidates must possess a higher technician-level education and proven industrial experience in areas such as piping, boilermaking, or general installation. Essential personal qualities include strong organizational skills, rigor, dynamism, and good interpersonal skills, with a mandatory requirement for a valid B driver's license.
Experience Required
Minimum 5 year(s)
Kitchen - Commis Chef III at Radisson Hotel Group
Manama, Capital Governorate, Bahrain - Full Time
Skills Needed
Creativity, Teamwork, Problem Solving, Guest Service, Culinary Skills, Time Management, Attention To Detail, Integrity
Specialization
Prior experience in a kitchen is beneficial but not essential, with a hands-on approach and a commitment to exceptional guest service. The role requires personal integrity and the ability to work in a high-excellence environment.
Junior Sous Chef - Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Melbourne, Victoria, Australia - Full Time
Skills Needed
Pastry Kitchen Operations, Plated Dessert Development, Banquet Menu Development, Chocolate Mastery, Team Management, Food Safety, Allergen Management, Hygiene Standards, Cost Control, Inventory Management, Contemporary Patisserie, Classic Patisserie, Organizational Skills, Training, Mentoring, Luxury Hospitality
Specialization
Candidates must possess a Certificate IV in Patisserie or equivalent, along with 3 to 5 years of experience in pastry kitchen operations, preferably within a luxury 5-star hotel setting with large banquets. Essential qualities include deep technical knowledge in patisserie, strong organizational skills, the ability to remain calm under pressure, and a natural aptitude for training and mentoring staff.
Experience Required
Minimum 2 year(s)
Chef de Partie. Day Time. at The SpitJack
Cork, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp, Hygiene Knowledge, Attention To Detail, Fast Paced Kitchen Ability, Culinary Experience, English Command
Specialization
Candidates must possess a strong culinary background, knowledge of HACCP and hygiene standards, and high attention to detail. The ideal applicant should have a minimum of three years of experience in a similar setting and a good command of English.
Experience Required
Minimum 2 year(s)
Executive Sous Chef (f/m) at Accor
Warsaw, Masovian Voivodeship, Poland - Full Time
Skills Needed
Culinary Operations, Team Leadership, Cost Control, Menu Design, Recipe Development, Food Safety, Haccp, Supplier Relationships, Guest Engagement, Training, Recruitment, Financial Objectives, Inventory Management, Creativity, Operational Efficiency, Brand Standards
Specialization
Candidates must possess a minimum of two years of experience in a similar leadership role within a luxury hotel environment and hold a culinary degree or equivalent professional certification. Essential qualifications include proven team leadership abilities, strong cost control understanding, advanced knowledge of food safety regulations, and excellent guest engagement skills.
Experience Required
Minimum 2 year(s)
SOUS CHEF- THE CRICKETERS at Croeso Pubs
, , - Full Time
Skills Needed
Food Safety, Haccp, Stock Control, Cost Control, Menu Development, Team Leadership, Coaching, Mentoring, Portion Control, Plate Presentation, Kitchen Operations, Shift Planning, Communication, Adaptability, Technical Cooking Skills
Specialization
Candidates must have previous experience as a Sous Chef, Senior Chef de Partie, or similar role in a busy kitchen, possessing strong technical cooking skills and a clear understanding of kitchen operations. Essential requirements include knowledge of food safety regulations (HACCP), commercial awareness for cost control, reliability, and the ability to work evenings, weekends, and bank holidays.
Experience Required
Minimum 2 year(s)
Adjoint chef de poste f/h at Tessenderlo Group
Loos, Hauts-de-France, France - Full Time
Skills Needed
Process Control, Team Coordination, Operational Management, Safety Compliance, Quality Assurance, Continuous Improvement, Data Analysis, Communication, Proactivity, Responsibility
Specialization
Candidates should have a Bac+2 in chemistry, chemical engineering, or industrial processes, along with a minimum of 2 years of experience in industrial workshop management. Strong skills in supervision systems and computer tools are also required.
Experience Required
Minimum 2 year(s)
Chef de projet senior H/F at Actual Talent
Paris, Ile-de-France, France - Full Time
Skills Needed
Project Management, Public Sector, Digital Transformation, Innovation, Risk Management, Client Relations, Team Leadership, Agile Methodologies, Java, Big Data, Artificial Intelligence, Business Analysis, Reporting, Stakeholder Engagement, Technical Expertise, Problem Solving
Specialization
Candidates should have 8 to 15 years of significant experience in managing IT projects, preferably in the public sector. A degree from an engineering school or equivalent is required, along with strong leadership and communication skills.
Experience Required
Minimum 10 year(s)
The Boxford - Commis Chef at BaxterStorey
Newbury, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Stock Rotation, Food Labelling, Cleaning Duties, Food Safety, Teamwork, Communication, Attention To Detail
Specialization
Candidates should have an NVQ qualification or equivalent and a passion for food and customer service. Excellent communication and teamwork skills, along with exceptional attention to detail, are also required.
Sous Chef - Pacific Hotel at endeavour group careers
Yeppoon, Queensland, Australia - Full Time
Skills Needed
Sous Chef, Leadership, Food Safety, Mentoring, Cooking, Team Management, High Volume Cooking, Creativity, Attention To Detail, Communication, Problem Solving, Time Management, Manual Handling, Stock Management, Customer Service, Passion For Food
Specialization
Solid experience as a Sous Chef in a high-volume setting is required. Candidates must have up-to-date cooking credentials and food safety certifications.
Experience Required
Minimum 2 year(s)
Food & Beverage Sous Chef at Gold Country Casino Resort
Oroville, California, United States -
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

Supervision, Coordination, Menu Planning, Cost Control, Quality Control, Hygiene, Staff Training, Staff Discipline, Inventory Management, Recipe Development, Labor Management, Safety Regulations, Knife Skills, Kitchen Equipment Operation, Leadership, Decision Making

Industry

Hospitality

Description
  SUMMARY: The Sous Chef assists the F&B Chef in the supervision and coordination of cooks and other team members engaged in preparing and cooking menu items for our outlets. This position will collaborate with F&B Chef in all aspects of the kitchen, including team training, menu planning and development, cost and quality control, according to the standards set by the Executive Chef.   ESSENTIAL DUTIES AND RESPONSIBILITIES: * Ensures that all line cooks and kitchen hands are working according to the set protocols and procedures of the kitchen. * Oversees the work of line cooks to ensure consistency, timeliness and alignment with hygiene and cross-contamination practices. * Evaluate staffing needs along with coaching, hiring and discipline of staff * Assists F&B Chef in cleanliness and safety compliance of the kitchen. * Assists F&B Chef in training, mentorship and motivation of team members * Assumes 100% responsibility for the quality, consistency and timeliness of products executed and delivered by the Culinary Team * Maintains a positive and professional approach with team members * Ensures all cooks follow proper plate presentation and garnish set for all dishes * Assist F&B Chef with team member scheduling and labor management * Responsible for following and enforcing restaurant policies regarding team members, and administering prompt, fair and consistent corrective action for any and violations of Casino policies, rules and procedures. * Manages and enforces all applicable food service health and safety regulations and procedures. * Attends all scheduled leadership meetings and brings suggestions for improvement * Promptly reports equipment and food quality problems to F&B Chef * Assists F&B Chef in management of inventory levels and venue needs * Assists F&B Chef with menu, specials and recipe development * Assists F&B Chef with cost management, waste and re-appropriation of leftovers * Other duties as assigned QUALIFICATIONS:   To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Must pass initial drug screening, background investigation, random drug tests and credit check.  * Strong working knowledge of the fundamentals of cooking * Strong working knowledge of knives and knife skills, including a wide range of cutting and slicing techniques and butchering meats, fish and poultry. * Strong working knowledge of kitchen equipment operation, maintenance, safety, and cleaning protocols. * Strong familiarity with recipes and yields, and a keen sense for making adjustments if yields do not align. * Ability to work across the line in all stations, as needed * Familiarity with cost and inventory management * Familiarity with food and market trends * Comfort in training and motivating fellow team members * Willingness to work varied shifts, including weekends and holidays   EDUCATION / EXPERIENCE: Culinary Degree preferred OR working equivalent as follows: A minimum of 3 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.  AND, 1-2 years of Kitchen Management experience in a full-service, high-volume dining establishment. Must be willing to motivate and LEAD the team, exercising sound judgement and decision making in pressure situations.     LANGUAGE SKILLS: Ability to read, analyze and interpret documents, such as safety rules, operating and procedure manuals.  Ability to effectively present information and response to questions from managers, clients, customers, and the general public effectively and courteously.   MATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions and decimals. Ability to compute rates, ratios and percentages.   REASONING ABILITY: Ability to apply commonsense understanding to carry out instructions furnished in written, oral or diagram form.  Must have the ability to deal with problems, which may involve several concrete variables.   PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an individual to successfully perform the essential functions of this job.  While performing the duties of this job, the team member must be able to communicate effectively. The individual is also regularly required to lift up to 50 pounds, bend, stand, walk, sit, and use hand/eye coordination.  Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus.   WORK ENVIRONMENT: The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job.  The noise level in the work environment is usually moderate to loud. When on the Casino floor, the noise level increases to loud.  The Casino is a smoking environment, and the team member must be able to work in a smoke-filled atmosphere. The kitchen area can be warm and humid.  Must be able to work in limited space.   PLEASE NOTE: This position requires availability to work on weekends and holidays. Tyme Maidu of Berry Creek Rancheria Preference Native American Preference
Responsibilities
The Sous Chef assists the F&B Chef in supervising and coordinating kitchen team members in preparing and cooking menu items, while collaborating on training, menu development, and cost/quality control according to executive standards. This role assumes full responsibility for the quality, consistency, and timeliness of all products executed by the Culinary Team.
Food & Beverage Sous Chef at Gold Country Casino Resort
Oroville, California, United States - Full Time
Skills Needed
Supervision, Coordination, Menu Planning, Cost Control, Quality Control, Hygiene, Staff Training, Staff Discipline, Inventory Management, Recipe Development, Labor Management, Safety Regulations, Knife Skills, Kitchen Equipment Operation, Leadership, Decision Making
Specialization
Candidates must possess a strong working knowledge of cooking fundamentals, advanced knife skills, and kitchen equipment operation, maintenance, and safety protocols. A Culinary Degree is preferred, or equivalent experience including a minimum of 3 years in varied kitchen positions plus 1-2 years in Kitchen Management in a high-volume setting.
Experience Required
Minimum 2 year(s)
Demi Chef de Rang (m/f/d) at Accor
Vienna, , Austria - Full Time
Skills Needed
Table Service, Workspace Organization, Upholding Service Standards, Guest Experience, Attention To Detail, Team Support, Learning Agility, Cooperation, Hospitality Professionalism, Italian Cuisine Knowledge
Specialization
Candidates should have completed hospitality training or possess initial industry experience, demonstrating a passion for great food and drinks. Success in this role relies more on personality, character, and the ability to make guests feel welcome than on a detailed CV.
Chef de Cuisine - Mexican at Residence Inn by Marriott Bozeman
Nadi, Western, Fiji - Full Time
Skills Needed
Culinary Arts, Mexican Cuisine, Latin American Cuisine, Menu Development, Food Presentation, Kitchen Supervision, Food Safety, Inventory Management, Team Leadership, Customer Service, Financial Management, Employee Training, Problem Solving, Interpersonal Communication, Quality Control
Specialization
Candidates must possess a certificate or diploma in culinary arts or equivalent professional training, along with a minimum of 3-5 years of experience as a CDP or higher specializing in Mexican or Latin American Cuisine. In-depth knowledge of Mexican regional cooking methods, spices, sauces, and traditional preparations like mole and ceviche is required.
Experience Required
Minimum 2 year(s)
Chef de Cuisine (Italian) at Accor
Nakhon Ratchasima City Municipality, , Thailand - Full Time
Skills Needed
Supervision, Training, Food Preparation, Hygiene, Presentation, Food Safety, Sanitation, Haccp, Collaboration, Portion Control, Wastage Minimization, Leadership, Interpersonal Skills, Communication, Customer Contact, Service Oriented
Specialization
Candidates must possess a minimum of two years of relevant experience in a similar capacity and demonstrate good proficiency in reading, writing, and speaking English. Essential attributes include strong leadership, training capabilities, service orientation, attention to detail, and the ability to perform well under pressure.
Experience Required
Minimum 2 year(s)
Sous Chef (Asian Cuisine) at Accor
Clark Freeport Zone, Pampanga, Philippines - Full Time
Skills Needed
Communication Skills, Customer Service Skills, Leadership Qualities, Management Skills, Food Preparation, Service Standards, Operational Support, High Pressure Management
Specialization
Candidates should have previous experience in a 5-star hotel and possess strong leadership and management skills. Additional culinary certifications and at least 3 years of experience in a similar role are preferred.
Experience Required
Minimum 2 year(s)
Chef d'équipe Monteur F/H at GROUPE ADF
Berre-l'Étang, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Leadership, Industrial Maintenance, Piping, Boilermaking, General Installation, Hse Compliance, Preventive Maintenance, Corrective Maintenance, Task Coordination, Technical Supervision, Problem Solving, Communication, Organization, Rigorousness
Specialization
Candidates must have a higher technician qualification and confirmed experience in industrial environments such as piping or boilermaking. A valid driver's license is mandatory for this position.
Experience Required
Minimum 2 year(s)
Chef de Projet Sénior H/F at NEXTON
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Program Management, It Transformation, Stakeholder Management, Telecommunications, Agile Methodology, V Cycle, Ms Project, Jira, Confluence, Reporting, Governance, Risk Management, Cross Functional Coordination
Specialization
Requires a higher education degree (BAC+5) and at least 10 years of experience in IT project or program management. Proven experience in the telecommunications sector and proficiency in project management methodologies are essential.
Experience Required
Minimum 10 year(s)
Sous Chef-Junior - Pastry at Courtyard by Marriott Del MarSolana Beach
Manado, North Sulawesi, Indonesia - Full Time
Skills Needed
Food Production, Purchasing, Sanitation, Staff Leadership, Culinary Standards, Food Handling, Inventory Management, Budget Management, Guest Relations, Shift Supervision, Quality Control, Menu Development, Employee Training, Loss Prevention, Food Presentation
Specialization
Candidates need either a high school diploma or GED with four years of relevant culinary or food and beverage experience, or a 2-year degree in Culinary Arts or Hotel/Restaurant Management with two years of related experience. Key duties involve maintaining culinary standards, supervising daily shift operations, and providing exceptional customer service.
Experience Required
Minimum 2 year(s)
Chef de Parti Travel Cook at Boss Search Group
Las Vegas, Nevada, United States - Full Time
Skills Needed
Cooking, Food Safety, Sanitation, Inventory Management, Catering, Collaboration, Menu Preparation, Knife Skills, Grill Experience, Fryer Experience, Food Preparation, Dietary Restrictions, Time Management, Temperature Standards, Cleaning Tasks
Specialization
Candidates must have the ability to travel and live in employee housing, with experience on grill, fryer, and food prep. The position requires adherence to food safety and sanitation guidelines.
Experience Required
Minimum 2 year(s)
Chef de Parti Travel Cook at Boss Search Group
Houston, Texas, United States - Full Time
Skills Needed
Grill Operation, Fryer Operation, Food Preparation, Recipe Adherence, Kitchen Collaboration, Food Safety, Sanitation Guidelines, Catering Events, Inventory Maintenance, Station Setup, Station Breakdown, Allergy Knowledge, Dietary Restrictions, Knife Handling, Equipment Use
Specialization
Candidates must have experience working on the grill, fryer, and in general food preparation, and must have the ability to travel and live in provided employee housing during 8-week rotations. Knowledge of common allergies and dietary restrictions is necessary for ensuring guest food safety.
Experience Required
Minimum 2 year(s)
Chef d'équipe Monteur F/H at GROUPE ADF
Berre-l'Étang, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Leadership, Maintenance Operations, Assembly, Safety Compliance, Performance Improvement, Personnel Motivation, Preventive Maintenance, Corrective Maintenance, Activity Coordination, Piping, Boilermaking, General Installation, Organizational Skills, Rigor, Dynamism, Interpersonal Skills
Specialization
Candidates must possess a higher technician-level education and proven industrial experience in areas such as piping, boilermaking, or general installation. Essential personal qualities include strong organizational skills, rigor, dynamism, and good interpersonal skills, with a mandatory requirement for a valid B driver's license.
Experience Required
Minimum 5 year(s)
Kitchen - Commis Chef III at Radisson Hotel Group
Manama, Capital Governorate, Bahrain - Full Time
Skills Needed
Creativity, Teamwork, Problem Solving, Guest Service, Culinary Skills, Time Management, Attention To Detail, Integrity
Specialization
Prior experience in a kitchen is beneficial but not essential, with a hands-on approach and a commitment to exceptional guest service. The role requires personal integrity and the ability to work in a high-excellence environment.
Junior Sous Chef - Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Melbourne, Victoria, Australia - Full Time
Skills Needed
Pastry Kitchen Operations, Plated Dessert Development, Banquet Menu Development, Chocolate Mastery, Team Management, Food Safety, Allergen Management, Hygiene Standards, Cost Control, Inventory Management, Contemporary Patisserie, Classic Patisserie, Organizational Skills, Training, Mentoring, Luxury Hospitality
Specialization
Candidates must possess a Certificate IV in Patisserie or equivalent, along with 3 to 5 years of experience in pastry kitchen operations, preferably within a luxury 5-star hotel setting with large banquets. Essential qualities include deep technical knowledge in patisserie, strong organizational skills, the ability to remain calm under pressure, and a natural aptitude for training and mentoring staff.
Experience Required
Minimum 2 year(s)
Chef de Partie. Day Time. at The SpitJack
Cork, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp, Hygiene Knowledge, Attention To Detail, Fast Paced Kitchen Ability, Culinary Experience, English Command
Specialization
Candidates must possess a strong culinary background, knowledge of HACCP and hygiene standards, and high attention to detail. The ideal applicant should have a minimum of three years of experience in a similar setting and a good command of English.
Experience Required
Minimum 2 year(s)
Executive Sous Chef (f/m) at Accor
Warsaw, Masovian Voivodeship, Poland - Full Time
Skills Needed
Culinary Operations, Team Leadership, Cost Control, Menu Design, Recipe Development, Food Safety, Haccp, Supplier Relationships, Guest Engagement, Training, Recruitment, Financial Objectives, Inventory Management, Creativity, Operational Efficiency, Brand Standards
Specialization
Candidates must possess a minimum of two years of experience in a similar leadership role within a luxury hotel environment and hold a culinary degree or equivalent professional certification. Essential qualifications include proven team leadership abilities, strong cost control understanding, advanced knowledge of food safety regulations, and excellent guest engagement skills.
Experience Required
Minimum 2 year(s)
SOUS CHEF- THE CRICKETERS at Croeso Pubs
, , - Full Time
Skills Needed
Food Safety, Haccp, Stock Control, Cost Control, Menu Development, Team Leadership, Coaching, Mentoring, Portion Control, Plate Presentation, Kitchen Operations, Shift Planning, Communication, Adaptability, Technical Cooking Skills
Specialization
Candidates must have previous experience as a Sous Chef, Senior Chef de Partie, or similar role in a busy kitchen, possessing strong technical cooking skills and a clear understanding of kitchen operations. Essential requirements include knowledge of food safety regulations (HACCP), commercial awareness for cost control, reliability, and the ability to work evenings, weekends, and bank holidays.
Experience Required
Minimum 2 year(s)
Adjoint chef de poste f/h at Tessenderlo Group
Loos, Hauts-de-France, France - Full Time
Skills Needed
Process Control, Team Coordination, Operational Management, Safety Compliance, Quality Assurance, Continuous Improvement, Data Analysis, Communication, Proactivity, Responsibility
Specialization
Candidates should have a Bac+2 in chemistry, chemical engineering, or industrial processes, along with a minimum of 2 years of experience in industrial workshop management. Strong skills in supervision systems and computer tools are also required.
Experience Required
Minimum 2 year(s)
Chef de projet senior H/F at Actual Talent
Paris, Ile-de-France, France - Full Time
Skills Needed
Project Management, Public Sector, Digital Transformation, Innovation, Risk Management, Client Relations, Team Leadership, Agile Methodologies, Java, Big Data, Artificial Intelligence, Business Analysis, Reporting, Stakeholder Engagement, Technical Expertise, Problem Solving
Specialization
Candidates should have 8 to 15 years of significant experience in managing IT projects, preferably in the public sector. A degree from an engineering school or equivalent is required, along with strong leadership and communication skills.
Experience Required
Minimum 10 year(s)
The Boxford - Commis Chef at BaxterStorey
Newbury, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Stock Rotation, Food Labelling, Cleaning Duties, Food Safety, Teamwork, Communication, Attention To Detail
Specialization
Candidates should have an NVQ qualification or equivalent and a passion for food and customer service. Excellent communication and teamwork skills, along with exceptional attention to detail, are also required.
Sous Chef - Pacific Hotel at endeavour group careers
Yeppoon, Queensland, Australia - Full Time
Skills Needed
Sous Chef, Leadership, Food Safety, Mentoring, Cooking, Team Management, High Volume Cooking, Creativity, Attention To Detail, Communication, Problem Solving, Time Management, Manual Handling, Stock Management, Customer Service, Passion For Food
Specialization
Solid experience as a Sous Chef in a high-volume setting is required. Candidates must have up-to-date cooking credentials and food safety certifications.
Experience Required
Minimum 2 year(s)