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Chef Jobs overseas

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Sous Chef at Accor
London, England, United Kingdom - Full Time
Skills Needed
Kitchen Production Supervision, Food Production, Cost Control, Profitability Margins, Staff Supervision, Stock Management, Budgetary Control, Payroll Expense Control, Staff Training, Food Safety, Sanitation, Menu Planning, Leadership, Team Management, Cooking Techniques, Kitchen Equipment
Specialization
Candidates must have proven experience as a Senior Chef de Partie or Junior Sous Chef, ideally in a similar style of kitchen, along with experience supervising and training junior staff. Essential qualifications include strong leadership, knowledge of cooking techniques, understanding of food cost control, and the legal right to work in the UK.
Experience Required
Minimum 5 year(s)
SOUS CHEF at Campo
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, P&L Knowledge, Budgeting, Labor Management, Food Quality, Sanitation Standards, Safety Compliance
Specialization
Candidates should have proven culinary skills and the ability to lead a team, with a preference for those having 2+ years of kitchen management experience. They must also be able to work 50 hours per week and stand for long periods.
Experience Required
Minimum 2 year(s)
Cook/Chef at Freedom Village at Brandywine
Addison, Illinois, United States - Full Time
Skills Needed
Production Cooking, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Evaluation, Operational Organization
Specialization
Candidates must possess a high school diploma and a minimum of one year of equivalent cooking experience in a restaurant or senior living setting; a culinary degree is preferred. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.
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)
Head Chef at Eataly North America
West Palm Beach, Florida, United States - Full Time
Skills Needed
Chef Experience, Management Experience, Italian Cuisine, Communication Skills, Leadership Skills, Motivational Skills, Team Building Skills, Problem Solving Skills, Organizational Skills, Analytical Skills, Business Management Skills, Kitchen Equipment Knowledge, Safety Regulations Knowledge, Sanitation Regulations Knowledge, Microsoft Excel Proficiency, Microsoft Powerpoint Proficiency, Microsoft Word Proficiency
Specialization
Candidates should have 7+ years of chef experience, including 5+ years in management, and an in-depth understanding of Italian cuisine. Exceptional communication, leadership, and problem-solving skills are essential, along with advanced proficiency in Microsoft Office.
Experience Required
Minimum 10 year(s)
Sous Chef at Westlake Village Inn
Westlake Village, California, United States - Full Time
Skills Needed
Kitchen Operations Management, Staff Supervision, Budgeting, Recipe Standardization, Food Quality Maintenance, Menu Development, Problem Resolution, Staff Recruitment, Staff Training, Inventory Management, Purchasing, Health And Hygiene Enforcement, Service Expediting, Cost Control, Labor Cost Management, Team Leadership
Specialization
Candidates must possess at least four years of management experience as a Restaurant Chef or Sous Chef and hold a Food Safety/Manager Certification. Essential abilities include expertise in food product, presentation, quality, preparation, and menu design, alongside the capacity to handle practical problem-solving and basic mathematical calculations.
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 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)
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.
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Nha Trang, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Purchasing, Food Presentation, Quality Control, Team Building, Customer Service, Performance Management, Mentoring, Problem Solving, Interpersonal Skills, Communication
Specialization
Candidates must possess either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties involve managing shift operations, ensuring compliance with all food and beverage standards, and guiding staff development.
Experience Required
Minimum 2 year(s)
Demi Chef at Hamilton Island Enterprises Limited
Whitsundays, Queensland, Australia - Full Time
Skills Needed
Seafood Preparation, Food Quality, Sustainability, Food Hygiene, Safety Protocols, Grill Operation, Cold Larder, Fish Prep, Team Collaboration, Detail Oriented, Fast Paced Environment, Zero Waste Cooking, Shift Work
Specialization
Candidates must possess a Certificate III in Commercial Cookery and have 1–2 years of experience in a commercial kitchen, demonstrating a strong passion for seafood and sustainable cooking methods. Essential requirements also include a strong work ethic, willingness to learn, ability to work varied shifts, and valid working rights in Australia.
Head Chef at Accor
Mackay, Queensland, Australia - Full Time
Skills Needed
Kitchen Management, Food Preparation, Menu Development, Recipe Adherence, Team Communication, Guest Feedback Handling, Working Under Pressure, Teamwork, Commercial Cookery
Specialization
Candidates should be ready for their first Head Chef role, demonstrating the ability to work well under pressure in a fast-paced setting and function cohesively as part of a team. A Certificate IV in Commercial Cookery is required for this position.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Hobart, Tasmania, Australia - Full Time
Skills Needed
Culinary Leadership, Menu Creation, Team Mentoring, Seasonal Menu Design, Quality Assurance, Event Menu Design, Cost Management, Budget Management, Supplier Relationship Management, Food Safety Compliance, Whs Compliance, Financial Acumen, Menu Engineering, Italian Cooking Techniques, Creativity, Innovation
Specialization
Candidates must possess proven experience (minimum 5 years) as a Head Chef or Senior Sous Chef in a premium setting, demonstrating expertise in Italian cooking techniques and menu development. Essential qualifications include strong leadership, team development skills, financial acumen for cost control, and a passion for local, seasonal ingredients.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Leadership, Menu Development, Stock Control, Food Cost Control, Food Safety, Haccp, Seasonal Ingredients, Team Development, Roster Preparation, Creative Energy, Modern Techniques, Presentation Elevation, Administrative Skills
Specialization
Candidates must have previous experience in a similar role within the hotel industry, demonstrating a strong understanding of food cost, control procedures, food safety requirements, and HACCP. Applicants must possess valid full Australian working rights, be available for flexible and PM shifts, and ideally hold a culinary trade qualification.
Experience Required
Minimum 5 year(s)
Sous Chef at IHG Career
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Arts, Presentation, Flavour, Menu Creation, Attention To Detail, Teamwork, Leadership, Time Management, Self Starter, Communication Skills, Haccp Procedures, Rostering, Ordering, Payroll Knowledge
Specialization
Candidates must possess a degree or certificate in culinary arts and have a minimum of two years of experience as a Chef de Partie or Junior Sous Chef in a hotel or restaurant setting.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Tirupati, Andhra Pradesh, India - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Quality Control, Purchasing, Staff Development, Guest Relations, Performance Management, Problem Solving, Interpersonal Communication, Team Building, Food Presentation
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties involve managing shift operations, ensuring compliance with all food and beverage policies, and developing/mentoring kitchen staff.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, west bengal, India - Full Time
Skills Needed
Culinary Arts, Kitchen Operations Management, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Presentation, Purchasing, Receiving, Food Storage, Quality Control, Team Building, Customer Service, Performance Management, Mentoring, Problem Solving
Specialization
Candidates need either a high school diploma or GED with four years of culinary experience, or a 2-year degree in Culinary Arts or related field with two years of relevant experience.
Experience Required
Minimum 2 year(s)
Head Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Leadership, Mentoring, Team Management, Food Quality, Menu Development, Cost Control, Inventory Management, Haccp Compliance, Whs Compliance, Rostering, Staff Development, Commercial Cookery, Modern Cuisine Trends
Specialization
Candidates must have proven experience as a Head Chef or in a senior kitchen leadership role, preferably in a hotel or high-volume setting, and hold a Certificate III or IV in Commercial Cookery or equivalent. Essential skills include strong culinary knowledge, excellent team management abilities, financial awareness for cost control, and the capacity to work effectively under pressure.
Experience Required
Minimum 5 year(s)
Demi Chef at Fairfield Inn Suites by Marriott Harrisburg International Airport
Adelaide, South Australia, Australia - Full Time
Skills Needed
Organisational Skills, Food Preparation, Guest Service, Collaboration, Food Safety, Attention To Detail, Self Motivated, Driven, Passion For Industry
Specialization
Candidates should have a Trade Industry Qualification or completion of a Commercial Cookery Qualification, along with relevant experience in a similar role. A passion for the industry and working rights in Australia are also required.
Sous Chef at Accor
London, England, United Kingdom -
Full Time

Start Date

Immediate

Expiry Date

15 May, 26

Salary

0.0

Posted On

14 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Production Supervision, Food Production, Cost Control, Profitability Margins, Staff Supervision, Stock Management, Budgetary Control, Payroll Expense Control, Staff Training, Food Safety, Sanitation, Menu Planning, Leadership, Team Management, Cooking Techniques, Kitchen Equipment

Industry

Hospitality

Description
Company Description The Novotel London Bridge) is a 4-star hotel located close to the South Bank (SE1 9HH) with Tate Modern, The Shard and St Paul's Cathedral just around the corner. There are 182 chic bedrooms, Gourmet Bar and Restaurant as well as fitness centre. Job Description We are looking for an experienced Sous Chef to join our team. If you have a passion for working with people and creating great food – keep on readin Your main responsibilities as a Sous Chef will include: Assisting the Head Chef and the in the supervision of kitchen production, and to participating in the food production Ensuring that the function provides the highest food quality consistent with cost control and profitability margins Supervision of kitchen staff to maintain efficient and effective operations of the department Proactively supporting senior managers to pursue the highest possible profitability of the department Managing stock in order to minimise waste and maximise quality Assisting in budgetary and payroll expense control as required Monitoring and training junior staff to follow all applicable laws, especially in regards to food safety and sanitation Qualifications Proven experience as a Senior Chef de Partie or Junior Sous Chef Experience in a similar style of kitchen Experience supervising and training junior kitchen staff Menu planning and development experience Experience managing stock control and ordering Strong leadership and team management skills Excellent knowledge of cooking techniques and kitchen equipment Understanding of food cost control and budgeting Knowledge of health & safety regulations Flexibility to work evenings, weekends, and holidays Ability to deputise for the Head Chef in their absence Right to work in the UK Additional Information Why join us? •Personal development programs •Complimentary meals on duty and uniforms •Worldwide travel perks •Pension scheme •28 days holidays including bank holidays (increasing yearly to up to 5 extra days) Information on the processing of your personal data The personal data collected in the context of your application will be kept for a period of up to six months after our last contact, unless you request its deletion by writing to the Data Privacy Team at AccorInvest UK, 10 Hammersmith Grove, London W6 7AP, or by sending an e-mail to [email protected]. We take all necessary precautions to preserve the security, confidentiality and integrity of the personal data we collect and to avoid any misuse of it. You have the right to exercise, in the circumstances defined by applicable law (in particular, the retained EU law version of the General Data Protection Regulation (Regulation (EU) 2016/679) and the Data Protection Act 2018), your rights of access, rectification, deletion and portability in respect of your personal data, as well as the right to request the limitation, or to oppose the processing, of it. These rights may be exercised by writing to the Data Privacy Team at AccorInvest UK, 10 Hammersmith Grove, London W6 7AP, or by sending an e-mail to [email protected]. Full information on the processing of candidates' personal data is available in our Employee Privacy Policy. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities
The Sous Chef will assist the Head Chef in supervising kitchen production and participating in food preparation while ensuring the highest food quality aligns with cost control and profitability goals. Key duties also involve supervising kitchen staff, managing stock to minimize waste, and assisting with budgetary controls.
Sous Chef at Accor
London, England, United Kingdom - Full Time
Skills Needed
Kitchen Production Supervision, Food Production, Cost Control, Profitability Margins, Staff Supervision, Stock Management, Budgetary Control, Payroll Expense Control, Staff Training, Food Safety, Sanitation, Menu Planning, Leadership, Team Management, Cooking Techniques, Kitchen Equipment
Specialization
Candidates must have proven experience as a Senior Chef de Partie or Junior Sous Chef, ideally in a similar style of kitchen, along with experience supervising and training junior staff. Essential qualifications include strong leadership, knowledge of cooking techniques, understanding of food cost control, and the legal right to work in the UK.
Experience Required
Minimum 5 year(s)
SOUS CHEF at Campo
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, P&L Knowledge, Budgeting, Labor Management, Food Quality, Sanitation Standards, Safety Compliance
Specialization
Candidates should have proven culinary skills and the ability to lead a team, with a preference for those having 2+ years of kitchen management experience. They must also be able to work 50 hours per week and stand for long periods.
Experience Required
Minimum 2 year(s)
Cook/Chef at Freedom Village at Brandywine
Addison, Illinois, United States - Full Time
Skills Needed
Production Cooking, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Evaluation, Operational Organization
Specialization
Candidates must possess a high school diploma and a minimum of one year of equivalent cooking experience in a restaurant or senior living setting; a culinary degree is preferred. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.
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)
Head Chef at Eataly North America
West Palm Beach, Florida, United States - Full Time
Skills Needed
Chef Experience, Management Experience, Italian Cuisine, Communication Skills, Leadership Skills, Motivational Skills, Team Building Skills, Problem Solving Skills, Organizational Skills, Analytical Skills, Business Management Skills, Kitchen Equipment Knowledge, Safety Regulations Knowledge, Sanitation Regulations Knowledge, Microsoft Excel Proficiency, Microsoft Powerpoint Proficiency, Microsoft Word Proficiency
Specialization
Candidates should have 7+ years of chef experience, including 5+ years in management, and an in-depth understanding of Italian cuisine. Exceptional communication, leadership, and problem-solving skills are essential, along with advanced proficiency in Microsoft Office.
Experience Required
Minimum 10 year(s)
Sous Chef at Westlake Village Inn
Westlake Village, California, United States - Full Time
Skills Needed
Kitchen Operations Management, Staff Supervision, Budgeting, Recipe Standardization, Food Quality Maintenance, Menu Development, Problem Resolution, Staff Recruitment, Staff Training, Inventory Management, Purchasing, Health And Hygiene Enforcement, Service Expediting, Cost Control, Labor Cost Management, Team Leadership
Specialization
Candidates must possess at least four years of management experience as a Restaurant Chef or Sous Chef and hold a Food Safety/Manager Certification. Essential abilities include expertise in food product, presentation, quality, preparation, and menu design, alongside the capacity to handle practical problem-solving and basic mathematical calculations.
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 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)
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.
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Nha Trang, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Purchasing, Food Presentation, Quality Control, Team Building, Customer Service, Performance Management, Mentoring, Problem Solving, Interpersonal Skills, Communication
Specialization
Candidates must possess either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties involve managing shift operations, ensuring compliance with all food and beverage standards, and guiding staff development.
Experience Required
Minimum 2 year(s)
Demi Chef at Hamilton Island Enterprises Limited
Whitsundays, Queensland, Australia - Full Time
Skills Needed
Seafood Preparation, Food Quality, Sustainability, Food Hygiene, Safety Protocols, Grill Operation, Cold Larder, Fish Prep, Team Collaboration, Detail Oriented, Fast Paced Environment, Zero Waste Cooking, Shift Work
Specialization
Candidates must possess a Certificate III in Commercial Cookery and have 1–2 years of experience in a commercial kitchen, demonstrating a strong passion for seafood and sustainable cooking methods. Essential requirements also include a strong work ethic, willingness to learn, ability to work varied shifts, and valid working rights in Australia.
Head Chef at Accor
Mackay, Queensland, Australia - Full Time
Skills Needed
Kitchen Management, Food Preparation, Menu Development, Recipe Adherence, Team Communication, Guest Feedback Handling, Working Under Pressure, Teamwork, Commercial Cookery
Specialization
Candidates should be ready for their first Head Chef role, demonstrating the ability to work well under pressure in a fast-paced setting and function cohesively as part of a team. A Certificate IV in Commercial Cookery is required for this position.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Hobart, Tasmania, Australia - Full Time
Skills Needed
Culinary Leadership, Menu Creation, Team Mentoring, Seasonal Menu Design, Quality Assurance, Event Menu Design, Cost Management, Budget Management, Supplier Relationship Management, Food Safety Compliance, Whs Compliance, Financial Acumen, Menu Engineering, Italian Cooking Techniques, Creativity, Innovation
Specialization
Candidates must possess proven experience (minimum 5 years) as a Head Chef or Senior Sous Chef in a premium setting, demonstrating expertise in Italian cooking techniques and menu development. Essential qualifications include strong leadership, team development skills, financial acumen for cost control, and a passion for local, seasonal ingredients.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Leadership, Menu Development, Stock Control, Food Cost Control, Food Safety, Haccp, Seasonal Ingredients, Team Development, Roster Preparation, Creative Energy, Modern Techniques, Presentation Elevation, Administrative Skills
Specialization
Candidates must have previous experience in a similar role within the hotel industry, demonstrating a strong understanding of food cost, control procedures, food safety requirements, and HACCP. Applicants must possess valid full Australian working rights, be available for flexible and PM shifts, and ideally hold a culinary trade qualification.
Experience Required
Minimum 5 year(s)
Sous Chef at IHG Career
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Arts, Presentation, Flavour, Menu Creation, Attention To Detail, Teamwork, Leadership, Time Management, Self Starter, Communication Skills, Haccp Procedures, Rostering, Ordering, Payroll Knowledge
Specialization
Candidates must possess a degree or certificate in culinary arts and have a minimum of two years of experience as a Chef de Partie or Junior Sous Chef in a hotel or restaurant setting.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Tirupati, Andhra Pradesh, India - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Quality Control, Purchasing, Staff Development, Guest Relations, Performance Management, Problem Solving, Interpersonal Communication, Team Building, Food Presentation
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties involve managing shift operations, ensuring compliance with all food and beverage policies, and developing/mentoring kitchen staff.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, west bengal, India - Full Time
Skills Needed
Culinary Arts, Kitchen Operations Management, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Presentation, Purchasing, Receiving, Food Storage, Quality Control, Team Building, Customer Service, Performance Management, Mentoring, Problem Solving
Specialization
Candidates need either a high school diploma or GED with four years of culinary experience, or a 2-year degree in Culinary Arts or related field with two years of relevant experience.
Experience Required
Minimum 2 year(s)
Head Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Leadership, Mentoring, Team Management, Food Quality, Menu Development, Cost Control, Inventory Management, Haccp Compliance, Whs Compliance, Rostering, Staff Development, Commercial Cookery, Modern Cuisine Trends
Specialization
Candidates must have proven experience as a Head Chef or in a senior kitchen leadership role, preferably in a hotel or high-volume setting, and hold a Certificate III or IV in Commercial Cookery or equivalent. Essential skills include strong culinary knowledge, excellent team management abilities, financial awareness for cost control, and the capacity to work effectively under pressure.
Experience Required
Minimum 5 year(s)
Demi Chef at Fairfield Inn Suites by Marriott Harrisburg International Airport
Adelaide, South Australia, Australia - Full Time
Skills Needed
Organisational Skills, Food Preparation, Guest Service, Collaboration, Food Safety, Attention To Detail, Self Motivated, Driven, Passion For Industry
Specialization
Candidates should have a Trade Industry Qualification or completion of a Commercial Cookery Qualification, along with relevant experience in a similar role. A passion for the industry and working rights in Australia are also required.