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

Chef Jobs overseas

About 8469 results in (2) seconds Clear Filters

Jobs Search

About 8469 results in (2) seconds
Sous Chef at Grove Bay Hospitality Group
Miami, Florida, United States - Full Time
Skills Needed
Planning, Food Production, Training, Monitoring Performance, Organization, Cleanliness, Sanitation, Communication, Mathematical Calculations, Prioritization, Delegation, Problem Solving, Judgment, Coordination, Supervision, Recipe Comprehension
Specialization
Candidates must possess a high school diploma or equivalent, preferably with a Culinary College Degree, and have 1-2 years of experience as a Supervisor, Sous Chef, or Chef in a 5-star restaurant, along with required food handling and sanitation certificates. Essential abilities include strong organizational skills, the capacity to work well under pressure, effective communication in English, and the physical ability to work long shifts in demanding kitchen conditions.
Experience Required
Minimum 2 year(s)
Sous Chef at Life Enriching Communities
Westlake, Ohio, United States - Full Time
Skills Needed
Culinary Professional, Leadership, Food Quality, Safety, Team Player, Creativity, Precision, Staff Supervision, Recipe Following, Kitchen Operations, Hiring, Training, Scheduling, Sanitation, Haccp, Cost Controls
Specialization
Candidates must possess proven experience in a production kitchen setting that includes supervisory duties, along with strong knowledge of food safety, sanitation standards, and HACCP protocols. Essential requirements include excellent communication and managerial skills, the ability to organize and multitask efficiently, and passing pre-employment background and drug screenings.
Experience Required
Minimum 2 year(s)
Head Chef at Estia Health
City of Brisbane, Queensland, Australia - Full Time
Skills Needed
Food Nutrition, Catering, Stock Ordering, Mentoring, Team Player, Food Handling, Hygiene Standards, Menu Planning, Training
Specialization
Candidates must bring previous experience to this full-time position, demonstrating a passion for creating nutritious, healthy, and delicious food while adhering to high quality and service standards. A key requirement is the ability to ensure menus cater to diverse individual needs and the capacity to train and mentor the kitchen team effectively.
Experience Required
Minimum 2 year(s)
Sous Chef at Avion Hospitality Employee Services LLC
Charleston, South Carolina, United States - Full Time
Skills Needed
Food Preparation, Menu Planning, Staff Training, Sanitation Regulations, Scheduling, Plating Presentation, Food Safety, Inventory Management, Budgeting, Customer Service, Problem Solving, Financial Data Analysis, Leadership, Coaching, Mentoring, Windows Operating Systems
Specialization
This role typically requires a Bachelor’s degree and 2 to 4 years of experience in a high-volume, full-service restaurant, involving management-level responsibilities directing subordinates. Candidates must possess comprehensive knowledge, proficiency in standard office software, and the ability to work effectively under pressure while handling complex issues independently.
Experience Required
Minimum 2 year(s)
Sous Chef at Portico BaxterStorey
London, England, United Kingdom - Full Time
Skills Needed
Culinary Training, Health And Safety, Food Safety Knowledge, Allergen Knowledge, Management Skills, Attention To Detail
Specialization
Candidates should have formal culinary training and at least 2 years of experience in a similar role. A good foundation in health and safety, food safety knowledge, and strong management skills are also required.
Experience Required
Minimum 2 year(s)
Sous Chef at CIRCUIT OF THE AMERICAS LLC
Austin, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Menu Innovation, Food & Beverage Operations, Team Leadership, Cost Controls, Menu Engineering, High Volume Service, Event Catering, Concept Development, Food Safety, Haccp Protocols, Inventory Management, Pos Systems, Recipe Development, Kitchen Management, Vendor Management
Specialization
Candidates must possess a minimum of 5 years of culinary leadership experience, ideally in a Sous Chef or high-level management role within large-scale event catering or amusement park food service. Essential functions include strong culinary vision, expertise in cost controls, and exceptional leadership for high-volume, multi-unit kitchen operations.
Experience Required
Minimum 5 year(s)
Sous Chef at Max Hospitality
West Hartford, Connecticut, United States - Full Time
Skills Needed
Kitchen Operations Oversight, Staff Supervision, Staff Training, Food Safety, Sanitation Standards, Menu Development, Inventory Management, Stock Ordering, Hygiene Maintenance, Culinary Troubleshooting, Team Collaboration, Schedule Management, Quality Consistency, Leadership, Time Management
Specialization
Candidates must possess a minimum of two years of experience as a Sous Chef or in a similar senior kitchen role within a high-volume, fast-paced restaurant, demonstrating strong knowledge of American and seasonal cuisine, especially in wood-fired settings. Essential qualities include proven leadership ability, strong organizational skills, effective communication, and a passion for ingredient-driven cooking while maintaining composure under pressure.
Experience Required
Minimum 2 year(s)
Demi Chef at Marriott Residence Inn Vaughan Residence Inn Courtyard Creekbank
, , Singapore - Full Time
Skills Needed
Food Preparation, Cooking, Ingredient Portioning, Food Safety, Quality Control, Teamwork, Communication, Kitchen Equipment Operation, Food Presentation, Time Management, Cleaning, Attention To Detail, Problem Solving, Customer Service, Safety Procedures, Confidentiality
Specialization
A high school diploma or G.E.D. equivalent is preferred, along with at least 1 year of related work experience. No supervisory experience is required.
Demi Chef at Marriott Residence Inn Auburn Lewiston Maine
Perth, Western Australia, Australia - Full Time
Skills Needed
Culinary Skills, Food Preparation, Team Leadership, Sanitation Standards, Budget Management, Guest Service, Employee Training, Communication Skills, Problem Solving, Creativity, Quality Control, Time Management, Interpersonal Skills, Operational Management, Safety Standards, Menu Development
Specialization
Candidates must have either a high school diploma with 4 years of experience or a 2-year degree in a related field with 2 years of experience in culinary or food and beverage areas. Strong leadership, culinary skills, and the ability to manage kitchen operations are essential.
Experience Required
Minimum 2 year(s)
Head Chef at Millennium Copthorne Hotels Plc
Abu Dhabi, Abu Dhabi Emirate, United Arab Emirates - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Menu Development, Food Quality, Food Safety, Team Management, Budget Management, Cost Control, Inventory Control, Sanitation Standards, Recipe Creation, Culinary Techniques, Team Training, Supplier Collaboration, Event Catering, Trend Awareness
Specialization
The role requires strong leadership capabilities to manage and train the culinary team while driving high standards in food quality and presentation. Candidates must be adept at menu creation, adherence to sanitation regulations, and managing operational aspects like budgeting and supplier relations.
Experience Required
Minimum 5 year(s)
Demi Chef at Courtyard by Marriott Harlingen
Melbourne, Victoria, Australia - Full Time
Skills Needed
Organisational Skills, Food Preparation, Presentation Skills, Guest Service, Food Safety, Teamwork, Attention To Detail, Creativity, Self Motivation, Problem Solving, Culinary Skills, Time Management, Passion For Industry, Communication Skills, Adaptability, Cultural Awareness
Specialization
Candidates should have a Trade Industry Qualification or completion of a Commercial Cookery Qualification, along with relevant experience in a similar role. They must also possess working rights in Australia and demonstrate enthusiasm for career advancement.
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Sydney, New South Wales, Australia - Full Time
Skills Needed
Fast Paced Environment, Quality Driven, Passion For Food, Work Independently, Teamwork, Organizational Skills, Work Ethic, Enthusiasm, Communication, Reliability, Washing, Disinfecting, Safety Procedures
Specialization
The ideal candidate must possess genuine excitement and passion for food, with the ability to work effectively in a fast-paced, quality-driven environment, both independently and as part of a team. A strong work ethic, organizational skills, and commitment to learning are essential.
Head Chef at Accor
Perth, Western Australia, Australia - Full Time
Skills Needed
Culinary Excellence, Menu Design, Kitchen Operations, Leadership, Mentorship, Cost Control, Inventory Management, Supplier Partnerships, Haccp Compliance, Food Safety, Menu Planning, Rostering, Teamwork
Specialization
Candidates must possess a proven track record as a Head Chef, ideally in a fast-paced hotel or high-volume setting, demonstrating strong leadership and business acumen. Essential requirements include expertise in menu planning, cost control, rostering, and maintaining rigorous HACCP and food safety standards.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, west bengal, India - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Budget Management, Food Presentation, Inventory Management, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Labor Management, Quality Control
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 2 year(s)
Sous Chef at Boca
Winter Park, Florida, United States - Full Time
Skills Needed
Cooking Skills, Kitchen Management, Food Preparation, Sanitation Standards, Inventory Management, Health Standards, Communication Skills, Attention To Detail, Organizational Skills, Multitasking, Motivating Staff, Customer Service, Microsoft Office, Point Of Sale Software, Restaurant Management Software
Specialization
Candidates must possess exceptional cooking skills and the ability to manage and motivate kitchen staff. Familiarity with health and safety standards and proficiency in relevant software is also required.
Experience Required
Minimum 2 year(s)
Demi chef at Accor
Brisbane, Queensland, Australia - Full Time
Skills Needed
Culinary Skills, Food Safety, Teamwork, Creativity, Attention To Detail, Communication, Knife Skills, Menu Development, Inventory Management, Haccp Standards, Multitasking, Time Management, Customer Service, Presentation Skills, Adaptability, Passion For Culinary Arts
Specialization
Candidates should have a culinary school diploma or equivalent and 1-2 years of relevant experience in a hotel or restaurant. Strong teamwork skills, creativity, and knowledge of food safety standards are essential.
Cook/Chef at Havenwood of Richfield
Addison, Illinois, United States - Full Time
Skills Needed
Production Cooking, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement, Operational Organization
Specialization
Candidates must possess a high school diploma, though a culinary degree is preferred, and require a minimum of one year of cooking experience in a restaurant, senior living, or equivalent setting. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.
Lead Chef at CEDAR CREEK COUNTRY CLUB LLC
Onalaska, Wisconsin, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Food Quality Control, Cost Control, Inventory Management, Staff Supervision, Menu Planning, Budgeting, Food Safety Compliance, Vendor Relations, Staff Training, Performance Management, Equipment Maintenance, Sanitation Procedures, Recipe Standardization
Specialization
Candidates must have proven experience in a senior culinary leadership role and strong knowledge of kitchen operations and food safety standards. A culinary degree is preferred, along with demonstrated skills in budgeting, inventory management, and team development.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
London, England, United Kingdom - Full Time
Skills Needed
Kitchen Operations, Food Quality, Staff Supervision, Food Preparation, Plating, Staff Training, Cost Control, Menu Planning, Recipe Development, Hygiene Standards, Health & Safety, Haccp, Leadership, Communication, Customer Focus, English Fluency
Specialization
Candidates must possess at least three years of experience in a senior kitchen role, preferably within a hotel or midscale restaurant environment, demonstrating proven kitchen management and staff supervision capabilities. Strong leadership, communication skills, a customer-focused mindset, and fluency in English are essential qualifications.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Kitchen Service Leadership, Food Cost Management, Ordering, Inventory Control, Staffing Levels, Rostering, Food Quality Assurance, Team Guidance, Hygiene Standards, Food Safety Compliance, Team Management, Working Under Pressure, Organizational Skills, Communication Skills, Culinary Creativity, Supplier Relations
Specialization
Candidates must have previous experience as a Senior Sous Chef or above in a hotel or high-volume restaurant environment, possessing strong leadership and team management skills. Essential qualifications include a Food Safety Supervisor Certification, creativity regarding food trends, and flexibility to work a rotating schedule including nights and holidays.
Experience Required
Minimum 5 year(s)
Sous Chef at Grove Bay Hospitality Group
Miami, Florida, United States -
Full Time

Start Date

Immediate

Expiry Date

16 May, 26

Salary

75000.0

Posted On

15 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Planning, Food Production, Training, Monitoring Performance, Organization, Cleanliness, Sanitation, Communication, Mathematical Calculations, Prioritization, Delegation, Problem Solving, Judgment, Coordination, Supervision, Recipe Comprehension

Industry

Restaurants

Description
Benefits: Company parties Dental insurance Employee discounts Health insurance Opportunity for advancement Paid time off Training & development Tuition assistance Vision insurance Glass & Vine is seeking a Sous Chef to join our beautiful venue in Coconut Grove! JOB OVERVIEW: Plan, prep, set up, and provide quality service in restaurant food production for menu items and specials in accordance with standards and plating guide specifications. Direct, train, and monitor the performance of line Cooks. Maintain organization, cleanliness, and sanitation of work areas and equipment. Ensure all employees attend daily line-ups and that standards and procedures are followed at all times. KEY RELATIONSHIP: Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff. External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors. STANDARD SPECIFICATIONS: Requirements are representative of minimum levels of knowledge, skills, and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests. Qualifications: High school diploma or equivalent vocational training certificate Culinary College Degree Previous Management/Supervisory experience 1-2 years experience as a Supervisor, Sous Chef, or Chef at a 5-star restaurant Food handling certificate Ability to communicate in English with guests, co-workers, and management to their understanding Ability to compute basic mathematical calculations Ability to provide legible communication Sanitation certificate (Preferred) Skills: Ability to perform job functions with attention to detail, speed, and accuracy. Ability to prioritize, organize and delegate work assignments. Ability to be a clear thinker, analyze and resolve problems, exercising good judgment. Ability to work well under pressure of meeting production schedules and timelines for guests. Ability to maintain good coordination. Ability to transport cases of received goods to the workstations; pots and pans of food from storage/prep areas to the serving line. Ability to work a 12 hours shift, 5 days per week in hot, noisy, and sometimes close conditions. Ability to work with all products and food ingredients involved. Ability to use all senses to ensure quality standards is met. Ability to differentiate dates Ability to operate, clean, and maintain all equipment required in job functions. Ability to supervise, train and direct employees; give correction when needed. Ability to plan and produce centerpiece displays and banquet trays, and make buffets. Ability to comprehend and follow recipes. Ability to expand and condense recipes. Ability to produce creative and artistic food work. Ability to perform job functions with minimal supervision. Ability to work cohesively with co-workers as part of a team. Ability to motivate staff and maintain a cohesive team. Ability to promote positive relations with all individuals. Ability to meet datelines. ESSENTIAL JOB FUNCTIONS: Maintain and strictly abide by current sanitation/health regulations and restaurant requirements. Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. Meet with the Executive Chef/ Chef de Cuisine to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance. Ensure that staff reports to work as scheduled; document any late or absent employees. Coordinate breaks for assigned staff. Prepare and assign production and prep work for all staff to complete, and review priorities. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department’s standards and delegate these tasks. Complete opening duties: Set up the workstation with required mise en place, tools, equipment, and supplies according to standards. Inspect the cleanliness and working condition of all tools, equipment, and supplies. Ensure everything complies and standards. Check production schedule and pars. Establish priority items for the day. Inform the Chef de Cuisine of any supplies that need to be requisitioned for the day’s tasks. Transport supplies from the storeroom and stock in designated areas. Inspect the cleanliness and organization of the banquet kitchen and workstations; rectify any deficiencies. Start prep work and production of items needed for the day. Restaurant Food production should be 1 to 2 days ahead of schedule whenever necessary. Prepare and produce all menu items for designated banquet functions. Prepare all dishes following recipes and yield guides, according to department standards. Inform Chef de Cuisine of any shortages before the item runs out. Monitor the performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. Assist staff wherever required to ensure optimum service to guests. Ensure that Service Staff are informed of menu items served and the amount available for the meal period and functions. Communicate any assistance needed during busy periods to the Chef de Cuisine to ensure optimum service to guests. Inform Chef de Cuisine of any excess items that can be used in daily specials or elsewhere. Maintain production charts according to department standards. Minimize waste and maintain controls to attain forecasted food costs. Disinfect and sanitize cutting boards and worktables. Transport empty, dirty pots and pans to the pot wash station. Direct and assist stewards in order to make clean-up a more efficient process. Breakdown workstation and complete closing duties according to department standards: Return all food items to the proper storage areas Rotate all returned product Wrap, cover, label, and date all items being put away Straighten up and organize all storage areas Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves Return all unused and clean utensils/equipment to the specified locations Ice down hot items from the steam table so they cool quickly Turn off all equipment not needed for the next shift Restock items that were depleted during the shift Ensure all banquet cooks' assignments are completed before they sign out Review status of work and follow-up actions required with the Executive Sous Chef before leaving. Document pertinent information in the logbook. Successful completion of the training/certification process. Write schedules according to the forecasted budget and have them approved by Executive Sous Chef or Executive Chef. Provide feedback to staff on their performance/ handle disciplinary problems and counsel employees in accordance with standards. Conduct scheduled performance appraisals. Interview and hire new personnel according to the policies. Plate up banquet meals as assigned. Interact with customers to personalize the menu for events. Keep menus in a file with details, recipes, etc. for future reference. Menu tasting for the restaurant. Review Meeting planner feedback periodically. Ensure that defects are addressed and that there are quality improvement processes in place to continuously improve our products and services. Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing at all opportunities. KITCHEN FUNCTIONS: Conduct a line-up daily; cover the basic and corporate commitment to excellence, etc. Ensure quality at all times. Follow through with paperwork in a timely manner. Attend Sous chef meetings, leaders' meetings, etc. Build a professional relationship with the restaurant and FOH Managers and communicate daily, follow through with any problems. Schedule correctly and ensure there is no unapproved Over Time. Ensure that plating and recipe guides are followed and that all food items are consistent. Ensure the work area is kept clean and safe. Ensure that all employees are allowed a 30-minute break. List production and assign specific job tasks. Ensure that all the departments under your responsibility are working together and that there is no wasted time or re-work. Adjust standard production quantities depending on the forecasted business. Ensure all requisitions are closed out and signed by the Sous Chef. Ensure that a daily inventory is kept of all meat, fish, produce, and freezer items. All perishable food items must be wrapped and dated. Document all tardiness and absences on the day of the occurrence. Review documentation with the respective employees in a timely manner and follow progressive discipline procedures. Check all line employees' mise-en-place and verify line is ready for service. Spot-check that menu items are being produced to standards. Monitor that all staff perform to their standards of service. Follow all restaurant procedures and policies. Give Positive feedback to staff to maintain performance and address behavior, not personality. Be on time, ready to work, and set an example for all employees to follow. SECONDARY FUNCTIONS: Follow the maintenance program and cleaning schedule Perform duties in other areas of the kitchen as assigned Attend gourmet shows, food and wine meetings Perform at special events and at off-premise functions Research new products, menu items, and display presentations Assist in the employee selection process. NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties are requirements for essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. Grove Bay is an E-Verify and equal opportunity employer, you must show proof of eligibility to work in the U.S.
Responsibilities
The Sous Chef is responsible for planning, preparing, setting up, and providing quality service for restaurant food production according to standards, while directing, training, and monitoring the performance of line cooks. This role also involves maintaining organization, cleanliness, and sanitation of work areas and ensuring all staff adhere to established standards and procedures.
Sous Chef at Grove Bay Hospitality Group
Miami, Florida, United States - Full Time
Skills Needed
Planning, Food Production, Training, Monitoring Performance, Organization, Cleanliness, Sanitation, Communication, Mathematical Calculations, Prioritization, Delegation, Problem Solving, Judgment, Coordination, Supervision, Recipe Comprehension
Specialization
Candidates must possess a high school diploma or equivalent, preferably with a Culinary College Degree, and have 1-2 years of experience as a Supervisor, Sous Chef, or Chef in a 5-star restaurant, along with required food handling and sanitation certificates. Essential abilities include strong organizational skills, the capacity to work well under pressure, effective communication in English, and the physical ability to work long shifts in demanding kitchen conditions.
Experience Required
Minimum 2 year(s)
Sous Chef at Life Enriching Communities
Westlake, Ohio, United States - Full Time
Skills Needed
Culinary Professional, Leadership, Food Quality, Safety, Team Player, Creativity, Precision, Staff Supervision, Recipe Following, Kitchen Operations, Hiring, Training, Scheduling, Sanitation, Haccp, Cost Controls
Specialization
Candidates must possess proven experience in a production kitchen setting that includes supervisory duties, along with strong knowledge of food safety, sanitation standards, and HACCP protocols. Essential requirements include excellent communication and managerial skills, the ability to organize and multitask efficiently, and passing pre-employment background and drug screenings.
Experience Required
Minimum 2 year(s)
Head Chef at Estia Health
City of Brisbane, Queensland, Australia - Full Time
Skills Needed
Food Nutrition, Catering, Stock Ordering, Mentoring, Team Player, Food Handling, Hygiene Standards, Menu Planning, Training
Specialization
Candidates must bring previous experience to this full-time position, demonstrating a passion for creating nutritious, healthy, and delicious food while adhering to high quality and service standards. A key requirement is the ability to ensure menus cater to diverse individual needs and the capacity to train and mentor the kitchen team effectively.
Experience Required
Minimum 2 year(s)
Sous Chef at Avion Hospitality Employee Services LLC
Charleston, South Carolina, United States - Full Time
Skills Needed
Food Preparation, Menu Planning, Staff Training, Sanitation Regulations, Scheduling, Plating Presentation, Food Safety, Inventory Management, Budgeting, Customer Service, Problem Solving, Financial Data Analysis, Leadership, Coaching, Mentoring, Windows Operating Systems
Specialization
This role typically requires a Bachelor’s degree and 2 to 4 years of experience in a high-volume, full-service restaurant, involving management-level responsibilities directing subordinates. Candidates must possess comprehensive knowledge, proficiency in standard office software, and the ability to work effectively under pressure while handling complex issues independently.
Experience Required
Minimum 2 year(s)
Sous Chef at Portico BaxterStorey
London, England, United Kingdom - Full Time
Skills Needed
Culinary Training, Health And Safety, Food Safety Knowledge, Allergen Knowledge, Management Skills, Attention To Detail
Specialization
Candidates should have formal culinary training and at least 2 years of experience in a similar role. A good foundation in health and safety, food safety knowledge, and strong management skills are also required.
Experience Required
Minimum 2 year(s)
Sous Chef at CIRCUIT OF THE AMERICAS LLC
Austin, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Menu Innovation, Food & Beverage Operations, Team Leadership, Cost Controls, Menu Engineering, High Volume Service, Event Catering, Concept Development, Food Safety, Haccp Protocols, Inventory Management, Pos Systems, Recipe Development, Kitchen Management, Vendor Management
Specialization
Candidates must possess a minimum of 5 years of culinary leadership experience, ideally in a Sous Chef or high-level management role within large-scale event catering or amusement park food service. Essential functions include strong culinary vision, expertise in cost controls, and exceptional leadership for high-volume, multi-unit kitchen operations.
Experience Required
Minimum 5 year(s)
Sous Chef at Max Hospitality
West Hartford, Connecticut, United States - Full Time
Skills Needed
Kitchen Operations Oversight, Staff Supervision, Staff Training, Food Safety, Sanitation Standards, Menu Development, Inventory Management, Stock Ordering, Hygiene Maintenance, Culinary Troubleshooting, Team Collaboration, Schedule Management, Quality Consistency, Leadership, Time Management
Specialization
Candidates must possess a minimum of two years of experience as a Sous Chef or in a similar senior kitchen role within a high-volume, fast-paced restaurant, demonstrating strong knowledge of American and seasonal cuisine, especially in wood-fired settings. Essential qualities include proven leadership ability, strong organizational skills, effective communication, and a passion for ingredient-driven cooking while maintaining composure under pressure.
Experience Required
Minimum 2 year(s)
Demi Chef at Marriott Residence Inn Vaughan Residence Inn Courtyard Creekbank
, , Singapore - Full Time
Skills Needed
Food Preparation, Cooking, Ingredient Portioning, Food Safety, Quality Control, Teamwork, Communication, Kitchen Equipment Operation, Food Presentation, Time Management, Cleaning, Attention To Detail, Problem Solving, Customer Service, Safety Procedures, Confidentiality
Specialization
A high school diploma or G.E.D. equivalent is preferred, along with at least 1 year of related work experience. No supervisory experience is required.
Demi Chef at Marriott Residence Inn Auburn Lewiston Maine
Perth, Western Australia, Australia - Full Time
Skills Needed
Culinary Skills, Food Preparation, Team Leadership, Sanitation Standards, Budget Management, Guest Service, Employee Training, Communication Skills, Problem Solving, Creativity, Quality Control, Time Management, Interpersonal Skills, Operational Management, Safety Standards, Menu Development
Specialization
Candidates must have either a high school diploma with 4 years of experience or a 2-year degree in a related field with 2 years of experience in culinary or food and beverage areas. Strong leadership, culinary skills, and the ability to manage kitchen operations are essential.
Experience Required
Minimum 2 year(s)
Head Chef at Millennium Copthorne Hotels Plc
Abu Dhabi, Abu Dhabi Emirate, United Arab Emirates - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Menu Development, Food Quality, Food Safety, Team Management, Budget Management, Cost Control, Inventory Control, Sanitation Standards, Recipe Creation, Culinary Techniques, Team Training, Supplier Collaboration, Event Catering, Trend Awareness
Specialization
The role requires strong leadership capabilities to manage and train the culinary team while driving high standards in food quality and presentation. Candidates must be adept at menu creation, adherence to sanitation regulations, and managing operational aspects like budgeting and supplier relations.
Experience Required
Minimum 5 year(s)
Demi Chef at Courtyard by Marriott Harlingen
Melbourne, Victoria, Australia - Full Time
Skills Needed
Organisational Skills, Food Preparation, Presentation Skills, Guest Service, Food Safety, Teamwork, Attention To Detail, Creativity, Self Motivation, Problem Solving, Culinary Skills, Time Management, Passion For Industry, Communication Skills, Adaptability, Cultural Awareness
Specialization
Candidates should have a Trade Industry Qualification or completion of a Commercial Cookery Qualification, along with relevant experience in a similar role. They must also possess working rights in Australia and demonstrate enthusiasm for career advancement.
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Sydney, New South Wales, Australia - Full Time
Skills Needed
Fast Paced Environment, Quality Driven, Passion For Food, Work Independently, Teamwork, Organizational Skills, Work Ethic, Enthusiasm, Communication, Reliability, Washing, Disinfecting, Safety Procedures
Specialization
The ideal candidate must possess genuine excitement and passion for food, with the ability to work effectively in a fast-paced, quality-driven environment, both independently and as part of a team. A strong work ethic, organizational skills, and commitment to learning are essential.
Head Chef at Accor
Perth, Western Australia, Australia - Full Time
Skills Needed
Culinary Excellence, Menu Design, Kitchen Operations, Leadership, Mentorship, Cost Control, Inventory Management, Supplier Partnerships, Haccp Compliance, Food Safety, Menu Planning, Rostering, Teamwork
Specialization
Candidates must possess a proven track record as a Head Chef, ideally in a fast-paced hotel or high-volume setting, demonstrating strong leadership and business acumen. Essential requirements include expertise in menu planning, cost control, rostering, and maintaining rigorous HACCP and food safety standards.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, west bengal, India - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Budget Management, Food Presentation, Inventory Management, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Labor Management, Quality Control
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 2 year(s)
Sous Chef at Boca
Winter Park, Florida, United States - Full Time
Skills Needed
Cooking Skills, Kitchen Management, Food Preparation, Sanitation Standards, Inventory Management, Health Standards, Communication Skills, Attention To Detail, Organizational Skills, Multitasking, Motivating Staff, Customer Service, Microsoft Office, Point Of Sale Software, Restaurant Management Software
Specialization
Candidates must possess exceptional cooking skills and the ability to manage and motivate kitchen staff. Familiarity with health and safety standards and proficiency in relevant software is also required.
Experience Required
Minimum 2 year(s)
Demi chef at Accor
Brisbane, Queensland, Australia - Full Time
Skills Needed
Culinary Skills, Food Safety, Teamwork, Creativity, Attention To Detail, Communication, Knife Skills, Menu Development, Inventory Management, Haccp Standards, Multitasking, Time Management, Customer Service, Presentation Skills, Adaptability, Passion For Culinary Arts
Specialization
Candidates should have a culinary school diploma or equivalent and 1-2 years of relevant experience in a hotel or restaurant. Strong teamwork skills, creativity, and knowledge of food safety standards are essential.
Cook/Chef at Havenwood of Richfield
Addison, Illinois, United States - Full Time
Skills Needed
Production Cooking, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement, Operational Organization
Specialization
Candidates must possess a high school diploma, though a culinary degree is preferred, and require a minimum of one year of cooking experience in a restaurant, senior living, or equivalent setting. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.
Lead Chef at CEDAR CREEK COUNTRY CLUB LLC
Onalaska, Wisconsin, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Food Quality Control, Cost Control, Inventory Management, Staff Supervision, Menu Planning, Budgeting, Food Safety Compliance, Vendor Relations, Staff Training, Performance Management, Equipment Maintenance, Sanitation Procedures, Recipe Standardization
Specialization
Candidates must have proven experience in a senior culinary leadership role and strong knowledge of kitchen operations and food safety standards. A culinary degree is preferred, along with demonstrated skills in budgeting, inventory management, and team development.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
London, England, United Kingdom - Full Time
Skills Needed
Kitchen Operations, Food Quality, Staff Supervision, Food Preparation, Plating, Staff Training, Cost Control, Menu Planning, Recipe Development, Hygiene Standards, Health & Safety, Haccp, Leadership, Communication, Customer Focus, English Fluency
Specialization
Candidates must possess at least three years of experience in a senior kitchen role, preferably within a hotel or midscale restaurant environment, demonstrating proven kitchen management and staff supervision capabilities. Strong leadership, communication skills, a customer-focused mindset, and fluency in English are essential qualifications.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Kitchen Service Leadership, Food Cost Management, Ordering, Inventory Control, Staffing Levels, Rostering, Food Quality Assurance, Team Guidance, Hygiene Standards, Food Safety Compliance, Team Management, Working Under Pressure, Organizational Skills, Communication Skills, Culinary Creativity, Supplier Relations
Specialization
Candidates must have previous experience as a Senior Sous Chef or above in a hotel or high-volume restaurant environment, possessing strong leadership and team management skills. Essential qualifications include a Food Safety Supervisor Certification, creativity regarding food trends, and flexibility to work a rotating schedule including nights and holidays.
Experience Required
Minimum 5 year(s)