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Chef Jobs overseas

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Chef de Partie / Demi Chef de Partie / Jungkoch (m/w/d) - Sternerestaurant at Hotel Deimann
Schmallenberg, North Rhine-Westphalia, Germany - Full Time
Skills Needed
Fine Dining, Michelin Standard Plating, Menu Development, Station Management, Hygiene Standards, Quality Control, French Cuisine, Culinary Precision, Teamwork, Time Management
Specialization
Requires completed vocational training as a chef and professional experience in gourmet or fine-dining gastronomy. Candidates must demonstrate a passion for high-end culinary arts, a structured way of working, and a commitment to professional growth.
Experience Required
Minimum 2 year(s)
Chef de Partie / Sous Chef | Top 5-Star Gastronomy | (Ref.: 2963828483) (m/ at AV Group
Portorož / Portorose, , Slovenia - Full Time
Skills Needed
Fine Dining, Luxury Hospitality, à La Carte Cuisine, Haccp Guidelines, Kitchen Management, Culinary Arts, English Proficiency, Team Leadership, Attention To Detail, Pressure Management
Specialization
Candidates must have completed culinary training and possess solid experience in fine dining or luxury hospitality. Proficiency in English and the ability to work a 48-hour week are required.
Experience Required
Minimum 2 year(s)
Head Chef - Halifax - Accoladed Restaurant - £45k + Tips & Bonus at Chefs for Chefs ltd
Halifax, England, United Kingdom - Full Time
Skills Needed
Kitchen Leadership, Menu Development, Stock Control, Gp Margin Management, Supplier Relationship Management, Food Safety Compliance, Staff Recruitment, Staff Training, Labour Cost Management, Seasonal British Cuisine, Team Management, Operational Efficiency
Specialization
Requires previous experience as a Head Chef or Senior Sous Chef in a fresh food environment. A Food Safety Level 3 qualification is preferred along with strong leadership and financial management skills.
Experience Required
Minimum 5 year(s)
200526 - Sous Chef - Day Hours - £30k - 40 Hour Weeks at Chefs for Chefs ltd
, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Kitchen Management, Food Safety, Kitchen Hygiene, Iddsi Guidelines, Stock Control, Menu Execution, Team Leadership, Organization, Communication
Specialization
Requires previous experience as a Sous Chef, Chef, or Cook in a professional kitchen. Must have a strong understanding of food safety standards and the ability to work efficiently in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Food Service Supervisor/Executive Chef at Freedom Academy Inc
Lake Wales, Florida, United States - Full Time
Skills Needed
Food Preparation, Menu Development, Staff Supervision, Performance Management, Health And Safety Compliance, Sanitation Standards, Food Safety Protocols, Inventory Management, Cost Control, Dietary Planning, Leadership, Communication, Organizational Skills, Healthcare Food Service, Nutritional Standards
Specialization
Proven experience as an Executive Chef or Food Service Supervisor in a healthcare or assisted living setting is required. A culinary degree or relevant certification is preferred, along with strong knowledge of dietary restrictions.
Experience Required
Minimum 5 year(s)
Executive Pastry Chef - Fairmont Agra at Accor
Agra, Uttar Pradesh, India - Full Time
Skills Needed
Pastry Arts, Culinary Management, Pastry Production, Kitchen Leadership
Specialization
Requires extensive experience in pastry arts and leadership capabilities suitable for an executive level. Must be able to operate within a full-time, permanent capacity in a luxury hospitality environment.
Experience Required
Minimum 10 year(s)
Executive Chef - The Hoxton, Bangalore at Fairmont St Andrews Scotland
Bengaluru, karnataka, India - Full Time
Skills Needed
Kitchen Leadership, Menu Development, Cost Management, Labor Cost Control, Cos% Management, Team Motivation, Hospitality Management, Ingredient Provenance, Multi Outlet Management, Kpi Achievement
Specialization
Requires over 3 years of experience as an Executive Chef in a high-volume environment with a focus on ingredient provenance. Must have a proven track record of managing large teams across multiple outlets and achieving budgeted KPIs.
Experience Required
Minimum 2 year(s)
Food Service Supervisor/Executive Chef at GLP Transit
South Bradenton, Florida, United States - Full Time
Skills Needed
Food Management, Culinary Skills, Staff Supervision, Menu Development, Inventory Management, Cost Control, Food Safety Compliance, Leadership, Communication, Organizational Skills, Dietary Planning, Sanitation Standards
Specialization
Requires a minimum of 2 years of experience as an Executive Chef or in a senior food management role. Candidates must possess strong culinary skills and a deep understanding of food safety regulations and senior dietary needs.
Experience Required
Minimum 2 year(s)
Executive Pastry Chef - Fairmont Agra at Accor
Agra, Uttar Pradesh, India - Full Time
Skills Needed
Pastry Production, Bakery Operations, Menu Development, Food Safety Management, Haccp, Budget Management, Cost Control, Team Leadership, Chocolate Work, Confectionery, Plated Desserts, Inventory Control, Procurement, Culinary Innovation, Staff Training, Quality Assurance
Specialization
Requires a degree in Culinary Arts or Hotel Management and 8-12 years of professional pastry experience in luxury settings. Must demonstrate expertise in international pastry techniques, food safety compliance, and financial acumen for cost control.
Experience Required
Minimum 10 year(s)
Food Service Supervisor/Executive Chef at Elan Manatee
Bradenton, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Staff Supervision, Food Safety Compliance, Inventory Management, Cost Control, Nutritional Planning, Interpersonal Communication, Budget Management, Sanitation Standards
Specialization
Proven experience as an Executive Chef or Food Service Supervisor, preferably in senior living or healthcare settings. Culinary certification or relevant education is preferred, along with strong knowledge of nutrition and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Sous Chef Hotel Saint Louis at Restoration St Louis Inc
St. Louis, Missouri, United States - Full Time
Skills Needed
Kitchen Management, Food Procurement, Menu Development, Budget Management, Labor Cost Control, Staff Training, Sanitation Standards, Banquet Coordination, Culinary Techniques, Inventory Management, Guest Relations, Food Safety, Marriott Standards, Performance Reviews, Resource Planning, Recipe Standardization
Specialization
Requires a high school diploma and experience with Marriott processes and standards. Candidates must possess strong culinary skills, the ability to handle physical demands of a kitchen, and a flexible schedule including weekends and holidays.
Experience Required
Minimum 5 year(s)
Cluster Pastry Chef-Thai/Laos Citizen at IHG Career
Bangkok, , Thailand - Full Time
Skills Needed
Pastry Production, Menu Design, High Volume Events, Leadership, Training, Cost Control, Inventory Management, Haccp Compliance, Creative Skills, Technical Mastery, Team Management, Communication, Problem Solving, Time Management, Attention To Detail, Presentation Skills
Specialization
Candidates should have 5-7 years of pastry experience, including 2-3 years in a leadership role, preferably in a luxury or international brand. Strong technical skills in modern desserts and the ability to manage multi-outlet operations are essential.
Experience Required
Minimum 5 year(s)
Chef de Rang (m/w/d) JOURNALISTENCLUB at PACE Paparazzi Catering & Event GmbH
Berlin, , Germany - Full Time
Skills Needed
Fine Dining Service, Event Management, Staff Leadership, Wine Knowledge, Food And Beverage Knowledge, Haccp Compliance, Cash Handling, Inventory Management, Customer Service, English Proficiency, Digital Systems Proficiency, Mise En Place
Specialization
Requires a completed degree in hospitality or gastronomy with several years of experience in upscale dining and event management. Must have leadership experience, knowledge of HACCP standards, and professional English communication skills.
Experience Required
Minimum 2 year(s)
Chef De Cuisine- Mediterranean cuisine at Constance Hospitality Management
Port Glaud, Port Glaud, Seychelles - Full Time
Skills Needed
Mediterranean Cuisine, Kitchen Leadership, Menu Development, Food Costing, Haccp, Food Safety, Staff Training, Luxury Hospitality, Inventory Management, Procurement, Fine Dining, Culinary Innovation, People Management, Plating, Kitchen Management Systems, Wine Pairing
Specialization
Requires a minimum of 8 years of culinary experience, with at least 5 years specializing in Mediterranean cuisine and proven senior leadership experience. Must have expertise in luxury hospitality, menu costing, and HACCP principles.
Experience Required
Minimum 10 year(s)
Assistant Kitchen Manager / Sous Chef at The Davidson
Pittsburgh, Pennsylvania, United States - Full Time
Skills Needed
Kitchen Management, Team Leadership, Hiring, Training, Scheduling, Quality Control, Food Safety, Sanitation Compliance, Recipe Adherence, Hospitality
Specialization
Requires an experienced individual capable of managing kitchen staff and maintaining high food quality standards. Must be physically able to lift up to 50 pounds and possess strong manual dexterity and auditory/visual skills.
Experience Required
Minimum 2 year(s)
Junior Sous Chef - Aloft London Excel at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Kitchen Management, Menu Planning, Staff Training, Food Safety, Quality Control, Recipe Adherence, Inventory Management, Team Leadership, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must have the legal right to work and live in the UK.
Experience Required
Minimum 2 year(s)
Chef de Rang - The Excelsior Florence at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Florence, Tuscany, Italy - Full Time
Skills Needed
Guest Service, Table Setting, Kitchen Communication, Professional Communication, Menu Management, Hospitality
Specialization
Requires a high school diploma or GED equivalent. Candidates should have less than one year of related work experience and the physical ability to lift up to 50 pounds with assistance.
Chef Instructor - Culinary and Pastry at Auguste Escoffier School of Culinary Arts
Boulder, Colorado, United States - Full Time
Skills Needed
Culinary Arts, Pastry Techniques, Instructional Design, Flavor Development, Menu Presentation, Production Planning, Kitchen Efficiency, Communication Skills, Conflict Resolution, Time Management, Organizational Skills, Analytical Writing, Microsoft Office, Student Coaching, Curriculum Customization, Classroom Management
Specialization
Candidates should ideally hold an associate degree in Culinary Arts or Pastry and possess at least 5 years of industry-related work experience. Preferred qualifications include one year of teaching experience and proficiency in Microsoft Office.
Experience Required
Minimum 5 year(s)
CHEF DE PROJET INDUSTRIE & ENERGIE F/H at Ingérop
Cébazat, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Project Management, Industrial Design, Transversal Management, Risk Management, Contractual Management, Budgeting, Coordination, English Proficiency, Hse Principles, Technical Interface, Reporting, Leadership
Specialization
Requires a Master's degree in engineering or a technical field with 5 to 10 years of experience in industrial project management. Must possess strong leadership skills, fluency in English, and knowledge of HSE regulations.
Experience Required
Minimum 5 year(s)
Sous Chef at Snake River Sporting Club at Snake River Sporting Club, a Noble House Resort
Jackson, Wyoming, United States - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Recipe Development, Portion Specification, Budgetary Allotment, Health Department Compliance, Fine Dining, Operational Reporting, Training And Development, Customer Service, Menu Planning
Specialization
Candidates should have a certificate in culinary arts and at least 6 years of experience as a line cook, including 3 years of staff management. Fine dining experience and a hands-on approach to cooking are preferred.
Experience Required
Minimum 5 year(s)
Chef de Partie / Demi Chef de Partie / Jungkoch (m/w/d) - Sternerestaurant at Hotel Deimann
Schmallenberg, North Rhine-Westphalia, Germany -
Full Time

Start Date

Immediate

Expiry Date

05 Sep, 26

Salary

3176.62

Posted On

07 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Fine Dining, Michelin Standard Plating, Menu Development, Station Management, Hygiene Standards, Quality Control, French Cuisine, Culinary Precision, Teamwork, Time Management

Industry

Hospitality

Description
Ein Service hebt die Glocke. Der letzte Teller verlässt den Pass. Absolute Ruhe für einen kurzen Moment – bevor das nächste Menü beginnt. In der Hofstube Deimann entstehen keine gewöhnlichen Gerichte. Hier entstehen Geschmackserlebnisse, die Gäste aus ganz NRW, Hessen und weit darüber hinaus ins Sauerland reisen lassen. Seit 2017 trägt unser Fine Dining Restaurant einen Michelin-Stern – geprägt von französisch inspirierter Küche, handwerklicher Präzision und einem Team, das Kulinarik mit echter Leidenschaft lebt. Unter der Leitung von Küchenchef Felix Weber arbeiten wir mit höchstem Anspruch, viel Kreativität und echter Teamenergie. Keine laute Sterneküche. Kein Ego. Sondern ein Team, das gemeinsam wachsen, lernen und außergewöhnliche Momente schaffen möchte. Für unsere Hofstube suchen wir einen Jungkoch, Demi Chef de Partie oder Chef de Partie (m/w/d), der Fine Dining nicht nur kochen, sondern erleben möchte. Aufgaben Eigenverantwortliches Führen eines Postens in der Sterneküche Vorbereitung und Zubereitung hochwertiger Speisen im Fine Dining Anrichten auf Michelin-Niveau mit Liebe zum Detail Mitwirkung bei der Entwicklung neuer Gerichte und Menüs Verarbeitung frischer und hochwertiger Produkte Unterstützung eines reibungslosen Serviceablaufs Einhaltung aller Hygiene- und Qualitätsstandards Zusammenarbeit in einem professionellen Küchenteam Sie erhalten einen Vollzeitvertrag mit 169 Stunden pro Monat. Durch die vier Öffnungstage der Hofstube verteilt sich die Arbeitszeit in der Regel auf vier Arbeitstage pro Woche – dadurch profitieren Sie häufig von drei freien Tagen. Meistens sind Sonntag bis Dienstag frei, wobei der Sonntag grundsätzlich frei ist – ausgenommen lediglich unser Sommerfest und der Weihnachtsmarkt. Zusätzlich bleibt die Hofstube über Weihnachten und Ostern geschlossen sowie für einige Wochen in den Sommerferien und im Herbst. Qualifikation Abgeschlossene Ausbildung als Koch / Köchin Berufserfahrung in der Sternegastronomie, Gourmetküche oder Fine-Dining-Küche Leidenschaft für gehobene Kulinarik und hochwertige Produkte Präzise und strukturierte Arbeitsweise Belastbarkeit und Qualitätsbewusstsein Teamfähigkeit und Zuverlässigkeit Motivation zur fachlichen Weiterentwicklung Benefits 🕒 Work-Life-Balance Flexible Arbeitszeitmodelle und Arbeitszeitkonto Digitale Dienstplanung und faire Schichtverteilung 💶 Faire Bezahlung Überdurchschnittliches Gehalt + steuerfreie Zuschläge Kostenfreie Verpflegung – auch an freien Tagen Wohnmöglichkeit im Hotel während der Probezeit 💼 Weiterentwicklung Interne & externe Schulungen Persönliche Förderung und Entwicklungsmöglichkeiten 🎉 Teamkultur & Events Regelmäßige Teamevents (z. B. Sommerfest) Familiäres Arbeitsumfeld mit flachen Hierarchien 💳 Mitarbeiterrabatte Bis zu 30 % Rabatt in unseren Betrieben Vergünstigte Übernachtungen für Familie & Freunde Corporate Benefits & internationale Kooperationen Nachhaltigkeit ist ein zentraler Bestandteil unserer Unternehmensstrategie. Wir setzen auf ressourcenschonende Prozesse, regionale Lieferketten und verantwortungsvolle Arbeitsbedingungen Neugierig geworden? Dann freuen wir uns auf Ihre Bewerbung – direkt online, unkompliziert und gerne auch ohne großes Anschreiben.
Responsibilities
Responsible for independently managing a station in a Michelin-starred kitchen, including the preparation and plating of high-quality fine dining dishes. Collaborates on the development of new menus and ensures strict adherence to hygiene and quality standards.
Chef de Partie / Demi Chef de Partie / Jungkoch (m/w/d) - Sternerestaurant at Hotel Deimann
Schmallenberg, North Rhine-Westphalia, Germany - Full Time
Skills Needed
Fine Dining, Michelin Standard Plating, Menu Development, Station Management, Hygiene Standards, Quality Control, French Cuisine, Culinary Precision, Teamwork, Time Management
Specialization
Requires completed vocational training as a chef and professional experience in gourmet or fine-dining gastronomy. Candidates must demonstrate a passion for high-end culinary arts, a structured way of working, and a commitment to professional growth.
Experience Required
Minimum 2 year(s)
Chef de Partie / Sous Chef | Top 5-Star Gastronomy | (Ref.: 2963828483) (m/ at AV Group
Portorož / Portorose, , Slovenia - Full Time
Skills Needed
Fine Dining, Luxury Hospitality, à La Carte Cuisine, Haccp Guidelines, Kitchen Management, Culinary Arts, English Proficiency, Team Leadership, Attention To Detail, Pressure Management
Specialization
Candidates must have completed culinary training and possess solid experience in fine dining or luxury hospitality. Proficiency in English and the ability to work a 48-hour week are required.
Experience Required
Minimum 2 year(s)
Head Chef - Halifax - Accoladed Restaurant - £45k + Tips & Bonus at Chefs for Chefs ltd
Halifax, England, United Kingdom - Full Time
Skills Needed
Kitchen Leadership, Menu Development, Stock Control, Gp Margin Management, Supplier Relationship Management, Food Safety Compliance, Staff Recruitment, Staff Training, Labour Cost Management, Seasonal British Cuisine, Team Management, Operational Efficiency
Specialization
Requires previous experience as a Head Chef or Senior Sous Chef in a fresh food environment. A Food Safety Level 3 qualification is preferred along with strong leadership and financial management skills.
Experience Required
Minimum 5 year(s)
200526 - Sous Chef - Day Hours - £30k - 40 Hour Weeks at Chefs for Chefs ltd
, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Kitchen Management, Food Safety, Kitchen Hygiene, Iddsi Guidelines, Stock Control, Menu Execution, Team Leadership, Organization, Communication
Specialization
Requires previous experience as a Sous Chef, Chef, or Cook in a professional kitchen. Must have a strong understanding of food safety standards and the ability to work efficiently in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Food Service Supervisor/Executive Chef at Freedom Academy Inc
Lake Wales, Florida, United States - Full Time
Skills Needed
Food Preparation, Menu Development, Staff Supervision, Performance Management, Health And Safety Compliance, Sanitation Standards, Food Safety Protocols, Inventory Management, Cost Control, Dietary Planning, Leadership, Communication, Organizational Skills, Healthcare Food Service, Nutritional Standards
Specialization
Proven experience as an Executive Chef or Food Service Supervisor in a healthcare or assisted living setting is required. A culinary degree or relevant certification is preferred, along with strong knowledge of dietary restrictions.
Experience Required
Minimum 5 year(s)
Executive Pastry Chef - Fairmont Agra at Accor
Agra, Uttar Pradesh, India - Full Time
Skills Needed
Pastry Arts, Culinary Management, Pastry Production, Kitchen Leadership
Specialization
Requires extensive experience in pastry arts and leadership capabilities suitable for an executive level. Must be able to operate within a full-time, permanent capacity in a luxury hospitality environment.
Experience Required
Minimum 10 year(s)
Executive Chef - The Hoxton, Bangalore at Fairmont St Andrews Scotland
Bengaluru, karnataka, India - Full Time
Skills Needed
Kitchen Leadership, Menu Development, Cost Management, Labor Cost Control, Cos% Management, Team Motivation, Hospitality Management, Ingredient Provenance, Multi Outlet Management, Kpi Achievement
Specialization
Requires over 3 years of experience as an Executive Chef in a high-volume environment with a focus on ingredient provenance. Must have a proven track record of managing large teams across multiple outlets and achieving budgeted KPIs.
Experience Required
Minimum 2 year(s)
Food Service Supervisor/Executive Chef at GLP Transit
South Bradenton, Florida, United States - Full Time
Skills Needed
Food Management, Culinary Skills, Staff Supervision, Menu Development, Inventory Management, Cost Control, Food Safety Compliance, Leadership, Communication, Organizational Skills, Dietary Planning, Sanitation Standards
Specialization
Requires a minimum of 2 years of experience as an Executive Chef or in a senior food management role. Candidates must possess strong culinary skills and a deep understanding of food safety regulations and senior dietary needs.
Experience Required
Minimum 2 year(s)
Executive Pastry Chef - Fairmont Agra at Accor
Agra, Uttar Pradesh, India - Full Time
Skills Needed
Pastry Production, Bakery Operations, Menu Development, Food Safety Management, Haccp, Budget Management, Cost Control, Team Leadership, Chocolate Work, Confectionery, Plated Desserts, Inventory Control, Procurement, Culinary Innovation, Staff Training, Quality Assurance
Specialization
Requires a degree in Culinary Arts or Hotel Management and 8-12 years of professional pastry experience in luxury settings. Must demonstrate expertise in international pastry techniques, food safety compliance, and financial acumen for cost control.
Experience Required
Minimum 10 year(s)
Food Service Supervisor/Executive Chef at Elan Manatee
Bradenton, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Staff Supervision, Food Safety Compliance, Inventory Management, Cost Control, Nutritional Planning, Interpersonal Communication, Budget Management, Sanitation Standards
Specialization
Proven experience as an Executive Chef or Food Service Supervisor, preferably in senior living or healthcare settings. Culinary certification or relevant education is preferred, along with strong knowledge of nutrition and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Sous Chef Hotel Saint Louis at Restoration St Louis Inc
St. Louis, Missouri, United States - Full Time
Skills Needed
Kitchen Management, Food Procurement, Menu Development, Budget Management, Labor Cost Control, Staff Training, Sanitation Standards, Banquet Coordination, Culinary Techniques, Inventory Management, Guest Relations, Food Safety, Marriott Standards, Performance Reviews, Resource Planning, Recipe Standardization
Specialization
Requires a high school diploma and experience with Marriott processes and standards. Candidates must possess strong culinary skills, the ability to handle physical demands of a kitchen, and a flexible schedule including weekends and holidays.
Experience Required
Minimum 5 year(s)
Cluster Pastry Chef-Thai/Laos Citizen at IHG Career
Bangkok, , Thailand - Full Time
Skills Needed
Pastry Production, Menu Design, High Volume Events, Leadership, Training, Cost Control, Inventory Management, Haccp Compliance, Creative Skills, Technical Mastery, Team Management, Communication, Problem Solving, Time Management, Attention To Detail, Presentation Skills
Specialization
Candidates should have 5-7 years of pastry experience, including 2-3 years in a leadership role, preferably in a luxury or international brand. Strong technical skills in modern desserts and the ability to manage multi-outlet operations are essential.
Experience Required
Minimum 5 year(s)
Chef de Rang (m/w/d) JOURNALISTENCLUB at PACE Paparazzi Catering & Event GmbH
Berlin, , Germany - Full Time
Skills Needed
Fine Dining Service, Event Management, Staff Leadership, Wine Knowledge, Food And Beverage Knowledge, Haccp Compliance, Cash Handling, Inventory Management, Customer Service, English Proficiency, Digital Systems Proficiency, Mise En Place
Specialization
Requires a completed degree in hospitality or gastronomy with several years of experience in upscale dining and event management. Must have leadership experience, knowledge of HACCP standards, and professional English communication skills.
Experience Required
Minimum 2 year(s)
Chef De Cuisine- Mediterranean cuisine at Constance Hospitality Management
Port Glaud, Port Glaud, Seychelles - Full Time
Skills Needed
Mediterranean Cuisine, Kitchen Leadership, Menu Development, Food Costing, Haccp, Food Safety, Staff Training, Luxury Hospitality, Inventory Management, Procurement, Fine Dining, Culinary Innovation, People Management, Plating, Kitchen Management Systems, Wine Pairing
Specialization
Requires a minimum of 8 years of culinary experience, with at least 5 years specializing in Mediterranean cuisine and proven senior leadership experience. Must have expertise in luxury hospitality, menu costing, and HACCP principles.
Experience Required
Minimum 10 year(s)
Assistant Kitchen Manager / Sous Chef at The Davidson
Pittsburgh, Pennsylvania, United States - Full Time
Skills Needed
Kitchen Management, Team Leadership, Hiring, Training, Scheduling, Quality Control, Food Safety, Sanitation Compliance, Recipe Adherence, Hospitality
Specialization
Requires an experienced individual capable of managing kitchen staff and maintaining high food quality standards. Must be physically able to lift up to 50 pounds and possess strong manual dexterity and auditory/visual skills.
Experience Required
Minimum 2 year(s)
Junior Sous Chef - Aloft London Excel at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Kitchen Management, Menu Planning, Staff Training, Food Safety, Quality Control, Recipe Adherence, Inventory Management, Team Leadership, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must have the legal right to work and live in the UK.
Experience Required
Minimum 2 year(s)
Chef de Rang - The Excelsior Florence at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Florence, Tuscany, Italy - Full Time
Skills Needed
Guest Service, Table Setting, Kitchen Communication, Professional Communication, Menu Management, Hospitality
Specialization
Requires a high school diploma or GED equivalent. Candidates should have less than one year of related work experience and the physical ability to lift up to 50 pounds with assistance.
Chef Instructor - Culinary and Pastry at Auguste Escoffier School of Culinary Arts
Boulder, Colorado, United States - Full Time
Skills Needed
Culinary Arts, Pastry Techniques, Instructional Design, Flavor Development, Menu Presentation, Production Planning, Kitchen Efficiency, Communication Skills, Conflict Resolution, Time Management, Organizational Skills, Analytical Writing, Microsoft Office, Student Coaching, Curriculum Customization, Classroom Management
Specialization
Candidates should ideally hold an associate degree in Culinary Arts or Pastry and possess at least 5 years of industry-related work experience. Preferred qualifications include one year of teaching experience and proficiency in Microsoft Office.
Experience Required
Minimum 5 year(s)
CHEF DE PROJET INDUSTRIE & ENERGIE F/H at Ingérop
Cébazat, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Project Management, Industrial Design, Transversal Management, Risk Management, Contractual Management, Budgeting, Coordination, English Proficiency, Hse Principles, Technical Interface, Reporting, Leadership
Specialization
Requires a Master's degree in engineering or a technical field with 5 to 10 years of experience in industrial project management. Must possess strong leadership skills, fluency in English, and knowledge of HSE regulations.
Experience Required
Minimum 5 year(s)
Sous Chef at Snake River Sporting Club at Snake River Sporting Club, a Noble House Resort
Jackson, Wyoming, United States - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Recipe Development, Portion Specification, Budgetary Allotment, Health Department Compliance, Fine Dining, Operational Reporting, Training And Development, Customer Service, Menu Planning
Specialization
Candidates should have a certificate in culinary arts and at least 6 years of experience as a line cook, including 3 years of staff management. Fine dining experience and a hands-on approach to cooking are preferred.
Experience Required
Minimum 5 year(s)