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

Chef Jobs overseas

About 7539 results in (2) seconds Clear Filters

Jobs Search

About 7539 results in (2) seconds
Executive Chef – Multi-Unit Track at Tanninger
Quincy, Illinois, United States - Full Time
Skills Needed
Culinary Leadership, Financial Discipline, Menu Development, Inventory Management, Food Safety, Sanitation Compliance, Team Development, Revenue Growth, Catering Management, Operational Accountability, Cost Control, Strategic Planning, Staff Training, Quality Control, Event Management
Specialization
Candidates must have at least 5 years of culinary leadership experience in high-volume or fine dining environments. Strong financial acumen, team-building skills, and the ability to relocate to Quincy, Illinois are required.
Experience Required
Minimum 5 year(s)
Chef(fe) de Partie Petit Déjeuner at Barrière
Dinard, Brittany, France - Full Time
Skills Needed
Knife Skills, Breakfast Preparation, Culinary Execution, Food Storage, Workplace Hygiene, Teamwork, Organization, Stress Management, Reactivity
Specialization
Candidates should possess perfect knife skills and previous experience in a high-end establishment. Strong organizational skills, a positive attitude, and the ability to remain calm under pressure are required.
Experience Required
Minimum 2 year(s)
Gruppchef till Property Solutions at WSP
Stockholm, , Sweden - Full Time
Skills Needed
People Management, Business Development, Project Management, Account Management, Tendering, Property Management, Client Relationship Management, Financial Control, Consulting, Strategic Planning
Specialization
Candidates must have documented experience in people management as a salary-setting manager and experience in tendering within the property industry. Proficiency in Swedish and English, along with knowledge of property systems like Vitec or Momentum, is required.
Experience Required
Minimum 5 year(s)
Chef.fe de Cuisine - Maslow Group at Maslow Group
, , - Full Time
Skills Needed
Kitchen Management, Team Leadership, Haccp Compliance, Inventory Management, Cost Control, Modern French Cuisine, Vegetarian Cooking, Staff Training, Menu Planning, Recruitment, Stress Management, English Fluency, It Tools, Waste Reduction, Quality Control, Operational Organization
Specialization
Candidates must have significant experience in high-volume table service establishments (100+ covers) and mastery of modern cuisine. Strong leadership skills, organizational rigor, and a commitment to environmental sustainability are essential.
Experience Required
Minimum 5 year(s)
Chef de Partie - Mauro Colagreco at Accor
London, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Food Preparation, Hygiene Standards, Stock Management, Staff Training, Customer Service, Time Management, Multi Tasking, Health And Safety Compliance, Menu Development
Specialization
Requires a proven track record of providing high-level service under pressure with exceptional communication skills. Previous experience as a Demi Chef de Partie or higher, ideally within a luxury hotel environment, is desired.
Experience Required
Minimum 2 year(s)
Line Cook / Junior Chef de Partie at Center Parcs Careers
Warminster, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Menu Presentation, Kitchen Supervision, Coaching, Stock Control, Portion Control, Food Wastage Management, Food Safety, Communication Skills, Teamwork, Customer Service
Specialization
The ideal candidate should have previous kitchen assistant experience and the ability to build strong relationships with colleagues. You must be naturally cheerful, patient, and able to reliably commute to the Longleat Forest location.
Chef d'équipe de production - H/F at TRIGO
Orléans, Centre-Val de Loire, France - Full Time
Skills Needed
Team Management, Quality Control, Production Planning, Iso Quality Standards, Dimensional Control Tools, Microsoft Office, Communication, Corrective And Preventive Actions, Client Relationship Management, Industrial Leadership
Specialization
Requires a high school diploma or associate degree with at least 3 years of industrial experience, preferably in the automotive sector. Must possess a valid driver's license and proficiency in ISO quality standards and dimensional control tools.
Experience Required
Minimum 2 year(s)
BUTIKSCHEF TILL JYSK KRISTIANSTAD at JYSK
Kristianstad, Skåne County, Sweden - Full Time
Skills Needed
Leadership, Team Motivation, Staff Development, Sales Management, Coaching, Kpi Analysis, Recruitment, Store Operations, Communication, Conflict Management, Customer Experience, Retail Management
Specialization
Candidates must have experience leading and motivating teams with a strong ability to inspire a positive work environment. Ownership of results and the ability to remain calm and decisive under stress are essential.
Experience Required
Minimum 2 year(s)
Chef för Business Digital Office at Bosch Group
Anundsjö District, Västernorrland County, Sweden - Full Time
Skills Needed
Digital Transformation, Strategic Leadership, Project Portfolio Management, Change Management, Enterprise Architecture, Business Development, Stakeholder Management, It Landscape Knowledge, English Proficiency, Communication Skills
Specialization
Requires a relevant academic degree in engineering, IT, or a related field and several years of experience in strategic digital transformation or business development. Must possess strong communication skills and the ability to translate business needs into technical solutions.
Experience Required
Minimum 5 year(s)
Assistant Sous Chef - Neo Tamaki at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Guest Service, Menu Planning, Kitchen Logistics
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Junior Sous Chef (1887 by André) at Accor
Singapore, , Singapore - Full Time
Skills Needed
Culinary Operations, Food Quality Control, Staff Supervision, Menu Planning, Cost Control, Hygiene And Sanitation, Haccp Compliance, Training And Development, Team Leadership, Fine Dining, Inventory Management, Communication, Problem Solving, Time Management, Interpersonal Skills, Attention To Detail
Specialization
Candidates must hold a professional certificate in a culinary-related field and possess at least 5 years of experience in the food and beverage industry. At least 2 years of experience in a fine dining restaurant is required, along with strong leadership and communication skills.
Experience Required
Minimum 5 year(s)
Japanese (Nikkei Chef De Cuisine) at IHG Career
George Town, Penang, Malaysia - Full Time
Skills Needed
Japanese Cuisine, Menu Development, Kitchen Management, Team Leadership, Food Cost Control, Haccp Compliance, Inventory Management, Recipe Standardization, Culinary Training, Procurement, Menu Engineering, Quality Assurance, Staff Development, Budgeting, Safety Standards
Specialization
Requires extensive experience in traditional and contemporary Japanese culinary techniques and kitchen management. Candidates must demonstrate strong leadership skills and the ability to maintain operational budgets and safety standards.
Experience Required
Minimum 5 year(s)
EN - Sushi Chef (Morning Shifts) at Hana Group
Hedge End, England, United Kingdom - Full Time
Skills Needed
Sushi Preparation, Food Safety, Health And Safety Regulations, Ingredient Preparation, Allergen Compliance, Multitasking, Organization, Customer Service, Teamwork, Cleaning And Sanitation
Specialization
Candidates must be energetic early risers with a strong understanding of food safety regulations and the ability to multitask in a fast-paced environment. Reliable transportation is required for early morning shifts starting at 6am.
Republic Kitchen - Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Singapore - Full Time
Skills Needed
Food Preparation, Cooking, Sanitation Regulations, Portion Control, Recipe Adherence, Quality Control, Inventory Management, Kitchen Safety, Supervisory Skills, Team Collaboration, Guest Relations, Waste Minimization
Specialization
Requires a high school diploma or equivalent and at least 6 years of related work experience. Additionally, 1 year of supervisory experience is required to perform the duties of the role.
Experience Required
Minimum 5 year(s)
Executive Sous Chef - Restaurants at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Culinary Management, Food Cost Control, Labor Management, Staff Training, Menu Preparation, Inventory Management, Health Department Compliance, Sanitation Standards, Kitchen Equipment Operation, Production Scheduling, Budgeting, Quality Control
Specialization
Requires 3-5 years of high-volume production management experience in a hotel or resort setting. Must possess strong knowledge of food products, safety sanitation standards, and the ability to work a flexible schedule.
Experience Required
Minimum 5 year(s)
Sous Chef hos O’Learys Linköping at O'Learys
Linköping, , Sweden - Full Time
Skills Needed
Kitchen Leadership, Inventory Management, Food Safety, Staff Coaching, Menu Planning, Quality Assurance, Teamwork, à La Carte Cooking
Specialization
Must be a trained chef with experience as a Sous Chef in an à la carte restaurant. Requires a passion for food, strong teamwork abilities, and a commitment to high quality standards.
Experience Required
Minimum 2 year(s)
Executive Chef – Multi-Unit Track at Tanninger
Quincy, Illinois, United States - Full Time
Skills Needed
Culinary Leadership, Financial Discipline, Menu Development, Inventory Management, Food Safety, Staff Training, Revenue Growth, Catering Management, Operational Accountability, Quality Control, Team Development, Sop Implementation, Cost Control, Event Planning, Strategic Planning
Specialization
Candidates must have at least 5 years of culinary leadership experience in high-volume or fine dining environments with proven financial and operational discipline. Strong leadership skills, the ability to drive revenue, and a willingness to relocate to Quincy, Illinois are required.
Experience Required
Minimum 5 year(s)
Chef de Partie (Western Banquet) at Accor
Singapore, , Singapore - Full Time
Skills Needed
Food Quality Control, Cost Control, Kitchen Supervision, Haccp Guidelines, Hygiene And Sanitization, Staff Training, Menu Planning, Recipe Costing, Leadership, Interpersonal Communication, Inventory Management, Guest Relations
Specialization
Requires a professional certificate in a culinary-related field and at least 3 years of relevant experience in the Food & Beverage industry. Candidates must be proficient in English with strong interpersonal and leadership skills.
Experience Required
Minimum 2 year(s)
Chef de Partie - Seasonal Tastes at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Desaru, Johor, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Staff Supervision, Menu Development, Haccp, Osha, Budget Management, Customer Service, Food Presentation, Training And Mentoring, Inventory Management
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Must possess strong leadership skills and knowledge of food safety regulations like HACCP and OSHA.
Experience Required
Minimum 2 year(s)
Chef de Partie (Cold Production) at Accor
Singapore, , Singapore - Full Time
Skills Needed
Food Quality Control, Cost Control, Kitchen Supervision, Haccp Compliance, Hygiene And Sanitization, Staff Training, Menu Planning, Inventory Management, Leadership, Interpersonal Communication, Food Presentation, Waste Minimization
Specialization
Requires a professional certificate in a culinary-related field and at least 3 years of relevant experience in hotels or reputable restaurants. Must be proficient in English with strong interpersonal skills and the ability to work independently in a dynamic environment.
Experience Required
Minimum 2 year(s)
Executive Chef – Multi-Unit Track at Tanninger
Quincy, Illinois, United States -
Full Time

Start Date

Immediate

Expiry Date

14 Jul, 26

Salary

70000.0

Posted On

15 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary leadership, Financial discipline, Menu development, Inventory management, Food safety, Sanitation compliance, Team development, Revenue growth, Catering management, Operational accountability, Cost control, Strategic planning, Staff training, Quality control, Event management

Industry

Description
Description Are you a disciplined operator ready for a defined path to multi-unit executive leadership? We are recruiting a high-level Executive Chef to oversee multiple concepts: an established fine dining restaurant, a new catering program, and a future boutique hotel F&B operation. About the Restaurant Group · Established legacy fine dining brand with a loyal, multigenerational guest base · Refreshed and elevated dining environment (reopened 2021) · Stable, fully staffed BOH team and an experienced General Manager leading FOH · Growth-focused ownership with a clear roadmap to multi-unit executive authority If you are looking for autonomy, profit participation, and a clear growth trajectory, this role is designed for you. Phase One: Executive Chef – Restaurant & Catering In Phase One, you will have full culinary authority and operational accountability for our flagship restaurant and catering program. This is a performance-based leadership role where your execution and growth directly impact your income. Key Responsibilities · Lead day-to-day BOH operations with strong, positive kitchen leadership · Drive revenue growth for the restaurant and catering program · Develop, cost, and execute menus that balance creativity, consistency, and margins · Implement and maintain strict SOPs for quality, consistency, and service speed · Control food cost and reduce waste through disciplined inventory and ordering · Hire, train, schedule, and develop a stable, capable culinary team · Ensure food safety, sanitation, and compliance with health department standards · Partner with the GM on specials, events, catering packages, and revenue strategy Compensation – Phase One · $55,000 base salary · $15,000 housing package (Brownstones apartment directly above the restaurant) · Quarterly profit sharing when agreed economic targets are met · Additional relocation stipend available · Total estimated first-year package value: $70,000+ including housing and profit share potential Phase Two: Executive Multi-Unit Leadership (Target 2027) As we expand, you will step into oversight of multiple concepts. The Hotel & Second Concept Beginning in 2027 (timing aligned with hotel and concept launch), you will: · Assume culinary oversight of a second restaurant at our nearby boutique hotel · Lead the development of the culinary identity for the new concept · Build and lead a new culinary team for the hotel F&B program · Protect margins and performance across both locations Compensation – Phase Two · Base salary: $70,000–$80,000 (depending on scope and performance) · Continued quarterly profit participation · Defined path to multi-unit executive authority across restaurant and hotel operations · Total estimated annual package value: $80,000+ including base, housing value, and profit participation (depending on performance) Requirements Required • Minimum 5 years of culinary leadership experience (Sous Chef, Executive Sous, or Executive Chef) in a high-volume or fine dining environment • Proven operator with strong financial discipline (COGS, labor, inventory, and margin management) • Grounded in culinary passion, quality control, and consistent execution • Experience driving catering and event-based revenue • Demonstrated ability to lead through positivity, develop people, and build a healthy kitchen culture • Strategic thinker with long-term leadership ambition and willingness to grow with the group • Ability and willingness to relocate to Quincy, Illinois (on-site housing provided) Preferred • Experience in fine dining, boutique hotel F&B, or upscale catering concepts • Track record of building teams and systems in growth or expansion environments • Culinary degree or equivalent professional training Why This Role Is Different • On-site housing provided (Brownstones apartment above the restaurant) • Profit-sharing upside tied to real performance metrics • Clear, documented compensation progression from single-unit to multi-unit leadership • Established market position with loyal clientele and strong brand equity • Direct, regular access to ownership and decision-makers • Relocation assistance available for the right candidate Schedule & Work Environment • Full-time, on-site role based in Quincy, Illinois • Evenings, weekends, and holidays required in line with restaurant and event operations • Hands-on leadership position in the kitchen, partnering closely with FOH leadership • Physical demands include standing for extended periods, lifting up to 50 pounds, working in hot kitchen environments, and performing typical culinary tasks How to Apply If you are a sharp, passionate culinary operator, financially disciplined, and ready to lead at a higher level, we'd like to hear from you. To apply, please submit the following materials: • Your resume (PDF preferred) • A brief note (email body or cover letter) describing your leadership style and your most relevant Executive Chef (or similar) experience • Optional: Sample menu or portfolio (photos, concepts) that reflects your culinary point of view Email your application materials to teresa@tanninger.com with the subject line "Executive Chef – [Your Name]." Application Deadline: Open until filled; applications will be reviewed on a rolling basis. We are prepared to move quickly for the right candidate. Equal Employment Opportunity Statement We are an equal opportunity employer and do not discriminate on the basis of race, color, national origin, sex, religion, age, disability, sexual orientation, gender identity, veteran status, or any other characteristic protected by law. We are committed to creating an inclusive, respectful work environment for all team members.
Responsibilities
The Executive Chef will oversee day-to-day kitchen operations, including menu development, cost control, and team leadership for the restaurant and catering program. They will also drive revenue growth and ensure compliance with food safety and sanitation standards.
Executive Chef – Multi-Unit Track at Tanninger
Quincy, Illinois, United States - Full Time
Skills Needed
Culinary Leadership, Financial Discipline, Menu Development, Inventory Management, Food Safety, Sanitation Compliance, Team Development, Revenue Growth, Catering Management, Operational Accountability, Cost Control, Strategic Planning, Staff Training, Quality Control, Event Management
Specialization
Candidates must have at least 5 years of culinary leadership experience in high-volume or fine dining environments. Strong financial acumen, team-building skills, and the ability to relocate to Quincy, Illinois are required.
Experience Required
Minimum 5 year(s)
Chef(fe) de Partie Petit Déjeuner at Barrière
Dinard, Brittany, France - Full Time
Skills Needed
Knife Skills, Breakfast Preparation, Culinary Execution, Food Storage, Workplace Hygiene, Teamwork, Organization, Stress Management, Reactivity
Specialization
Candidates should possess perfect knife skills and previous experience in a high-end establishment. Strong organizational skills, a positive attitude, and the ability to remain calm under pressure are required.
Experience Required
Minimum 2 year(s)
Gruppchef till Property Solutions at WSP
Stockholm, , Sweden - Full Time
Skills Needed
People Management, Business Development, Project Management, Account Management, Tendering, Property Management, Client Relationship Management, Financial Control, Consulting, Strategic Planning
Specialization
Candidates must have documented experience in people management as a salary-setting manager and experience in tendering within the property industry. Proficiency in Swedish and English, along with knowledge of property systems like Vitec or Momentum, is required.
Experience Required
Minimum 5 year(s)
Chef.fe de Cuisine - Maslow Group at Maslow Group
, , - Full Time
Skills Needed
Kitchen Management, Team Leadership, Haccp Compliance, Inventory Management, Cost Control, Modern French Cuisine, Vegetarian Cooking, Staff Training, Menu Planning, Recruitment, Stress Management, English Fluency, It Tools, Waste Reduction, Quality Control, Operational Organization
Specialization
Candidates must have significant experience in high-volume table service establishments (100+ covers) and mastery of modern cuisine. Strong leadership skills, organizational rigor, and a commitment to environmental sustainability are essential.
Experience Required
Minimum 5 year(s)
Chef de Partie - Mauro Colagreco at Accor
London, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Food Preparation, Hygiene Standards, Stock Management, Staff Training, Customer Service, Time Management, Multi Tasking, Health And Safety Compliance, Menu Development
Specialization
Requires a proven track record of providing high-level service under pressure with exceptional communication skills. Previous experience as a Demi Chef de Partie or higher, ideally within a luxury hotel environment, is desired.
Experience Required
Minimum 2 year(s)
Line Cook / Junior Chef de Partie at Center Parcs Careers
Warminster, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Menu Presentation, Kitchen Supervision, Coaching, Stock Control, Portion Control, Food Wastage Management, Food Safety, Communication Skills, Teamwork, Customer Service
Specialization
The ideal candidate should have previous kitchen assistant experience and the ability to build strong relationships with colleagues. You must be naturally cheerful, patient, and able to reliably commute to the Longleat Forest location.
Chef d'équipe de production - H/F at TRIGO
Orléans, Centre-Val de Loire, France - Full Time
Skills Needed
Team Management, Quality Control, Production Planning, Iso Quality Standards, Dimensional Control Tools, Microsoft Office, Communication, Corrective And Preventive Actions, Client Relationship Management, Industrial Leadership
Specialization
Requires a high school diploma or associate degree with at least 3 years of industrial experience, preferably in the automotive sector. Must possess a valid driver's license and proficiency in ISO quality standards and dimensional control tools.
Experience Required
Minimum 2 year(s)
BUTIKSCHEF TILL JYSK KRISTIANSTAD at JYSK
Kristianstad, Skåne County, Sweden - Full Time
Skills Needed
Leadership, Team Motivation, Staff Development, Sales Management, Coaching, Kpi Analysis, Recruitment, Store Operations, Communication, Conflict Management, Customer Experience, Retail Management
Specialization
Candidates must have experience leading and motivating teams with a strong ability to inspire a positive work environment. Ownership of results and the ability to remain calm and decisive under stress are essential.
Experience Required
Minimum 2 year(s)
Chef för Business Digital Office at Bosch Group
Anundsjö District, Västernorrland County, Sweden - Full Time
Skills Needed
Digital Transformation, Strategic Leadership, Project Portfolio Management, Change Management, Enterprise Architecture, Business Development, Stakeholder Management, It Landscape Knowledge, English Proficiency, Communication Skills
Specialization
Requires a relevant academic degree in engineering, IT, or a related field and several years of experience in strategic digital transformation or business development. Must possess strong communication skills and the ability to translate business needs into technical solutions.
Experience Required
Minimum 5 year(s)
Assistant Sous Chef - Neo Tamaki at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Guest Service, Menu Planning, Kitchen Logistics
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Junior Sous Chef (1887 by André) at Accor
Singapore, , Singapore - Full Time
Skills Needed
Culinary Operations, Food Quality Control, Staff Supervision, Menu Planning, Cost Control, Hygiene And Sanitation, Haccp Compliance, Training And Development, Team Leadership, Fine Dining, Inventory Management, Communication, Problem Solving, Time Management, Interpersonal Skills, Attention To Detail
Specialization
Candidates must hold a professional certificate in a culinary-related field and possess at least 5 years of experience in the food and beverage industry. At least 2 years of experience in a fine dining restaurant is required, along with strong leadership and communication skills.
Experience Required
Minimum 5 year(s)
Japanese (Nikkei Chef De Cuisine) at IHG Career
George Town, Penang, Malaysia - Full Time
Skills Needed
Japanese Cuisine, Menu Development, Kitchen Management, Team Leadership, Food Cost Control, Haccp Compliance, Inventory Management, Recipe Standardization, Culinary Training, Procurement, Menu Engineering, Quality Assurance, Staff Development, Budgeting, Safety Standards
Specialization
Requires extensive experience in traditional and contemporary Japanese culinary techniques and kitchen management. Candidates must demonstrate strong leadership skills and the ability to maintain operational budgets and safety standards.
Experience Required
Minimum 5 year(s)
EN - Sushi Chef (Morning Shifts) at Hana Group
Hedge End, England, United Kingdom - Full Time
Skills Needed
Sushi Preparation, Food Safety, Health And Safety Regulations, Ingredient Preparation, Allergen Compliance, Multitasking, Organization, Customer Service, Teamwork, Cleaning And Sanitation
Specialization
Candidates must be energetic early risers with a strong understanding of food safety regulations and the ability to multitask in a fast-paced environment. Reliable transportation is required for early morning shifts starting at 6am.
Republic Kitchen - Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Singapore - Full Time
Skills Needed
Food Preparation, Cooking, Sanitation Regulations, Portion Control, Recipe Adherence, Quality Control, Inventory Management, Kitchen Safety, Supervisory Skills, Team Collaboration, Guest Relations, Waste Minimization
Specialization
Requires a high school diploma or equivalent and at least 6 years of related work experience. Additionally, 1 year of supervisory experience is required to perform the duties of the role.
Experience Required
Minimum 5 year(s)
Executive Sous Chef - Restaurants at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Culinary Management, Food Cost Control, Labor Management, Staff Training, Menu Preparation, Inventory Management, Health Department Compliance, Sanitation Standards, Kitchen Equipment Operation, Production Scheduling, Budgeting, Quality Control
Specialization
Requires 3-5 years of high-volume production management experience in a hotel or resort setting. Must possess strong knowledge of food products, safety sanitation standards, and the ability to work a flexible schedule.
Experience Required
Minimum 5 year(s)
Sous Chef hos O’Learys Linköping at O'Learys
Linköping, , Sweden - Full Time
Skills Needed
Kitchen Leadership, Inventory Management, Food Safety, Staff Coaching, Menu Planning, Quality Assurance, Teamwork, à La Carte Cooking
Specialization
Must be a trained chef with experience as a Sous Chef in an à la carte restaurant. Requires a passion for food, strong teamwork abilities, and a commitment to high quality standards.
Experience Required
Minimum 2 year(s)
Executive Chef – Multi-Unit Track at Tanninger
Quincy, Illinois, United States - Full Time
Skills Needed
Culinary Leadership, Financial Discipline, Menu Development, Inventory Management, Food Safety, Staff Training, Revenue Growth, Catering Management, Operational Accountability, Quality Control, Team Development, Sop Implementation, Cost Control, Event Planning, Strategic Planning
Specialization
Candidates must have at least 5 years of culinary leadership experience in high-volume or fine dining environments with proven financial and operational discipline. Strong leadership skills, the ability to drive revenue, and a willingness to relocate to Quincy, Illinois are required.
Experience Required
Minimum 5 year(s)
Chef de Partie (Western Banquet) at Accor
Singapore, , Singapore - Full Time
Skills Needed
Food Quality Control, Cost Control, Kitchen Supervision, Haccp Guidelines, Hygiene And Sanitization, Staff Training, Menu Planning, Recipe Costing, Leadership, Interpersonal Communication, Inventory Management, Guest Relations
Specialization
Requires a professional certificate in a culinary-related field and at least 3 years of relevant experience in the Food & Beverage industry. Candidates must be proficient in English with strong interpersonal and leadership skills.
Experience Required
Minimum 2 year(s)
Chef de Partie - Seasonal Tastes at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Desaru, Johor, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Staff Supervision, Menu Development, Haccp, Osha, Budget Management, Customer Service, Food Presentation, Training And Mentoring, Inventory Management
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Must possess strong leadership skills and knowledge of food safety regulations like HACCP and OSHA.
Experience Required
Minimum 2 year(s)
Chef de Partie (Cold Production) at Accor
Singapore, , Singapore - Full Time
Skills Needed
Food Quality Control, Cost Control, Kitchen Supervision, Haccp Compliance, Hygiene And Sanitization, Staff Training, Menu Planning, Inventory Management, Leadership, Interpersonal Communication, Food Presentation, Waste Minimization
Specialization
Requires a professional certificate in a culinary-related field and at least 3 years of relevant experience in hotels or reputable restaurants. Must be proficient in English with strong interpersonal skills and the ability to work independently in a dynamic environment.
Experience Required
Minimum 2 year(s)