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Chef Jobs overseas

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Sous Chef at Alchemy
Lynnfield, Massachusetts, United States - Full Time
Skills Needed
Leadership, Creativity, Food Preparation, Supervision, Food Safety, Sanitation, Inventory Management, Ordering, Waste Minimization, Training, Mentoring, Equipment Maintenance, Scheduling, Culinary Techniques, Communication, Pressure Management
Specialization
Candidates must possess a minimum of two years of kitchen management experience, ideally in high-volume venues, and proven experience in a similar fast-paced, full-service kitchen. Strong leadership, excellent culinary technique knowledge, and flexible availability are essential.
Experience Required
Minimum 2 year(s)
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Garnishing, Food Safety, Temperature Regulation, Inventory Monitoring, Communication, Teamwork, Employee Coaching, Safety Procedures, Professional Appearance, Guest Service
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no prior supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Pinecrest Golf Course
Huntley, Illinois, United States - Full Time
Skills Needed
Menu Development, Food Purchasing, Quality Standards Maintenance, Sanitation, Employee Management, Training, Plate Presentation, Cost Control, Health Regulations Compliance, Fire Regulations Compliance, Recruiting, Interviewing, Inventory Management, Recipe Development, Staff Scheduling, Equipment Maintenance
Specialization
Candidates need working knowledge of Food and Beverage operations, including financial controls, staff management, and equipment management, along with an understanding of safe food handling procedures. A preferred Associate's degree in culinary arts and one year of chef experience are required, along with a Certified Food Protection Manager certification.
Sous Chef at Millbrook Golf & Tennis Club
Millbrook, New York, United States - Full Time
Skills Needed
Culinary Execution, Menu Planning, Food Quality, Supervision, Training, Mentoring, Scheduling, Sanitation, Inventory Control, Cost Management, Event Execution, Leadership, Attention To Detail, Communication Skills, Work Ethic, Hospitality Excellence
Specialization
Candidates must possess 3 to 5 years of progressive culinary experience, with private club experience being preferred, and must have previous supervisory or leadership experience. A strong knowledge of classic and contemporary cuisine is required, along with the ability to work evenings, weekends, and holidays during peak season.
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, 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)
Sous Chef at Home Team Management Company LLC
Sullivan's Island, South Carolina, United States - Full Time
Skills Needed
Leadership, Staff Development, Communication, Training, Kitchen Operations, Quality Control, Labor Management, Inventory Management, Menu Development, Conflict Resolution, Time Management, Food Preparation, Service Execution, Cost Control
Specialization
Candidates must possess a minimum of 5 years of kitchen experience, preferably in a leadership capacity, and must be Serve Safe Certified. Essential requirements include strong leadership, communication, conflict-resolution skills, and proficiency with basic office software.
Experience Required
Minimum 5 year(s)
Head Chef at Upper Crust Food Service
College Park, Maryland, United States - Full Time
Skills Needed
Menu Creation, Food Preparation, Staff Management, Sanitation Practices, Customer Service, Communication, Menu Execution, Flavor, Presentation, Inventory Management, Food Safety Standards, Teamwork, Problem Solving, Culinary Methods, Record Keeping
Specialization
Candidates must be classically trained and driven by a love for food, with a minimum of 3 years in professional, high-volume food production or catering experience preferred. A valid manager-level sanitation certification is required, or must be obtained within 30 days of employment.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey
Blandford Forum, England, United Kingdom - Full Time
Skills Needed
Sous Chef, Food Preparation, Food Safety, Allergen Controls, Menu Planning, Team Motivation, Communication Skills, Attention To Detail, Proactive Approach, Event Support, High Standards, Catering, Seasonal Food, Creative Presentation, Independent Education, Contract Catering
Specialization
Candidates should ideally have experience as a Sous Chef in a contract catering environment, preferably in independent education. A passion for fresh, seasonal food and strong attention to detail are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Budget Management, Food Preparation, Quality Control, Team Leadership, Inventory Management, Customer Service, Performance Management, Coaching, Scheduling, Communication
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 operations effectively.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuwait City, Al Asimah, Kuwait - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Purchasing, Food Storage, Quality Control, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Problem Solving, Interpersonal Skills
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 include managing shift operations, ensuring compliance with all food and beverage standards, and maintaining purchasing and sanitation protocols.
Experience Required
Minimum 2 year(s)
Sous Chef at Minor International
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Culinary Skills, Menu Planning, Costing, Kitchen Operations, Team Leadership, Training, Food Safety, Sanitation, Cost Control, Flexibility, Pressure Management, Kitchen Software, Pos
Specialization
A culinary diploma or degree is required, along with 3-5 years of kitchen leadership experience, preferably in hotels or high-volume food and beverage settings. Strong skills in menu planning, costing, and knowledge of food safety and sanitation are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey
Hertsmere, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Food Safety, Allergen Management, Menu Planning, Team Motivation, Mis En Place, Service Delivery, Event Support, Attention To Detail, Teamwork, Communication Skills, Proactive Approach, Creative Presentation
Specialization
Candidates should ideally have experience as a Sous Chef within contract catering, preferably in independent education or a high-profile business setting. Essential qualities include a passion for fresh, seasonal food, strong attention to detail regarding food safety, and excellent teamwork and communication skills.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Beşiktaş, Marmara Region, Turkey - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Food Presentation, Budget Management, Inventory Control, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Quality Control, Labor Management
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)
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Communication, Customer Service, Recipe Adherence, Food Safety, Time Management, Staff Training, Coaching, Professionalism, Collaboration
Specialization
Requires a technical, trade, or vocational school degree and at least 3 years of related work experience. Candidates must be able to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Sous Chef at Auberge Collection
Mountain Village, Colorado, United States - Full Time
Skills Needed
Culinary Skills, Leadership, Menu Development, Food Safety, Inventory Management, Staff Training, Quality Control, Sanitation Practices
Specialization
A Culinary Certificate or Degree is preferred, along with a minimum of two years of experience in a Chef de Cuisine or Sous Chef role. Candidates should have experience in a luxury hospitality property and the ability to work a flexible schedule.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Malé Atoll, Maldives - Full Time
Skills Needed
Culinary Talents, Staff Leadership, Food Management, Budget Management, Quality Control, Sanitation Standards, Food Preparation, Menu Development, Purchasing, Team Building, Customer Service, Performance Management, Coaching, Mentoring, Problem Solving, Equipment Maintenance
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 include managing shift operations, assisting the Executive Chef, preparing diverse foods, developing new applications, and maintaining purchasing and storage standards.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Birmingham, England, United Kingdom - Full Time
Skills Needed
Leadership, Menu Development, Cost Control, Food Waste Reduction, Food Safety, Inventory Management, Payroll Management, Team Training, Culinary Trends, Guest Experience, Haccp, Kitchen Management Systems
Specialization
Candidates must possess a culinary degree or equivalent professional certification and a minimum of five years of experience as a Head or Executive Chef in a high-volume hospitality setting, including banqueting experience. Essential qualifications include strong knowledge of modern culinary trends, cost management, and proven ability to manage food safety and hygiene practices.
Experience Required
Minimum 5 year(s)
Cook/Chef at Pomperaug Woods
Addison, Illinois, United States - Full Time
Skills Needed
Production Cooking, Sanitation, Food Quality, Presentation Standards, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Evaluation, Operational Organization
Specialization
Candidates must possess a high school diploma, though a culinary degree is preferred. A minimum of one year of experience in a restaurant, senior living, or equivalent cooking role is required for this hospitality-focused position.
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Garnishing, Food Safety, Temperature Regulation, Communication, Teamwork, Employee Coaching, Safety Procedures, Professional Appearance, Guest Service
Specialization
Candidates should ideally possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no prior supervisory experience is necessary. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds.
Experience Required
Minimum 2 year(s)
Demi Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Plating, Food Safety, Hygiene Compliance, Whs Compliance, Teamwork, Communication, Menu Planning, Recipe Development, Kitchen Efficiency, Flexibility
Specialization
Candidates must possess previous experience as a Demi Chef or in a similar kitchen role, ideally holding relevant Australian cookery qualifications such as Certificate III in Commercial Cookery. Essential requirements include knowledge of cooking techniques, food safety standards (HACCP, OH&S), strong teamwork skills, and flexibility to work rotating shifts, including weekends and public holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at Alchemy
Lynnfield, Massachusetts, United States -
Full Time

Start Date

Immediate

Expiry Date

27 May, 26

Salary

85000.0

Posted On

26 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Leadership, Creativity, Food Preparation, Supervision, Food Safety, Sanitation, Inventory Management, Ordering, Waste Minimization, Training, Mentoring, Equipment Maintenance, Scheduling, Culinary Techniques, Communication, Pressure Management

Industry

Hospitality

Description
Description Alchemy is seeking a talented and passionate Sous Chef to join our culinary team. The ideal candidate will assist our Chef in managing kitchen operations, ensuring high-quality food preparation, and maintaining a positive work environment. This role requires strong leadership skills, creativity, and a commitment to excellence in food service. Key Responsibilities: Assist in the preparation and presentation of high-quality dishes in accordance with the restaurant's standards. Supervise kitchen staff and ensure that all food safety and sanitation guidelines are followed. Manage inventory, including ordering and receiving supplies, while minimizing waste. Train and mentor kitchen staff to enhance their culinary skills and knowledge. Ensure that kitchen equipment is properly maintained and cleaned. Assist in managing kitchen schedules and staff assignments. Compensation and Benefits: Competitive starting salary of $75,000 to $85,000 per year Quarterly Bonuses Employer contribution to Medical and Dental insurance Paid Vacation Time Meal Benefits Discounts in all of the Serenitee Restaurant Group locations Regular Serenitee Bucks that you can use like a gift card in any of the Serenitee Restaurant Group locations Excellent Career and Financial Growth! We offer a dynamic work environment, opportunities for professional growth, and a chance to be part of a dedicated team. If you are enthusiastic about culinary arts and ready to take the next step in your career, we encourage you to apply. Requirements Minimum of 2 years of kitchen management experience, ideally with experience in larger venues (4-5 million/year) Proven experience as a Sous Chef or in a similar role within a fast-paced, full service kitchen environment. Strong knowledge of culinary techniques and food safety regulations. Excellent leadership and communication skills. Ability to work under pressure and manage multiple tasks simultaneously. Creativity and a passion for food and cooking. Culinary degree or equivalent experience is preferred. Flexible availability
Responsibilities
The Sous Chef will assist the Chef in managing all kitchen operations, focusing on preparing and presenting high-quality dishes according to restaurant standards. Key duties include supervising staff, ensuring food safety, managing inventory, and training team members.
Sous Chef at Alchemy
Lynnfield, Massachusetts, United States - Full Time
Skills Needed
Leadership, Creativity, Food Preparation, Supervision, Food Safety, Sanitation, Inventory Management, Ordering, Waste Minimization, Training, Mentoring, Equipment Maintenance, Scheduling, Culinary Techniques, Communication, Pressure Management
Specialization
Candidates must possess a minimum of two years of kitchen management experience, ideally in high-volume venues, and proven experience in a similar fast-paced, full-service kitchen. Strong leadership, excellent culinary technique knowledge, and flexible availability are essential.
Experience Required
Minimum 2 year(s)
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Garnishing, Food Safety, Temperature Regulation, Inventory Monitoring, Communication, Teamwork, Employee Coaching, Safety Procedures, Professional Appearance, Guest Service
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no prior supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Pinecrest Golf Course
Huntley, Illinois, United States - Full Time
Skills Needed
Menu Development, Food Purchasing, Quality Standards Maintenance, Sanitation, Employee Management, Training, Plate Presentation, Cost Control, Health Regulations Compliance, Fire Regulations Compliance, Recruiting, Interviewing, Inventory Management, Recipe Development, Staff Scheduling, Equipment Maintenance
Specialization
Candidates need working knowledge of Food and Beverage operations, including financial controls, staff management, and equipment management, along with an understanding of safe food handling procedures. A preferred Associate's degree in culinary arts and one year of chef experience are required, along with a Certified Food Protection Manager certification.
Sous Chef at Millbrook Golf & Tennis Club
Millbrook, New York, United States - Full Time
Skills Needed
Culinary Execution, Menu Planning, Food Quality, Supervision, Training, Mentoring, Scheduling, Sanitation, Inventory Control, Cost Management, Event Execution, Leadership, Attention To Detail, Communication Skills, Work Ethic, Hospitality Excellence
Specialization
Candidates must possess 3 to 5 years of progressive culinary experience, with private club experience being preferred, and must have previous supervisory or leadership experience. A strong knowledge of classic and contemporary cuisine is required, along with the ability to work evenings, weekends, and holidays during peak season.
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, 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)
Sous Chef at Home Team Management Company LLC
Sullivan's Island, South Carolina, United States - Full Time
Skills Needed
Leadership, Staff Development, Communication, Training, Kitchen Operations, Quality Control, Labor Management, Inventory Management, Menu Development, Conflict Resolution, Time Management, Food Preparation, Service Execution, Cost Control
Specialization
Candidates must possess a minimum of 5 years of kitchen experience, preferably in a leadership capacity, and must be Serve Safe Certified. Essential requirements include strong leadership, communication, conflict-resolution skills, and proficiency with basic office software.
Experience Required
Minimum 5 year(s)
Head Chef at Upper Crust Food Service
College Park, Maryland, United States - Full Time
Skills Needed
Menu Creation, Food Preparation, Staff Management, Sanitation Practices, Customer Service, Communication, Menu Execution, Flavor, Presentation, Inventory Management, Food Safety Standards, Teamwork, Problem Solving, Culinary Methods, Record Keeping
Specialization
Candidates must be classically trained and driven by a love for food, with a minimum of 3 years in professional, high-volume food production or catering experience preferred. A valid manager-level sanitation certification is required, or must be obtained within 30 days of employment.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey
Blandford Forum, England, United Kingdom - Full Time
Skills Needed
Sous Chef, Food Preparation, Food Safety, Allergen Controls, Menu Planning, Team Motivation, Communication Skills, Attention To Detail, Proactive Approach, Event Support, High Standards, Catering, Seasonal Food, Creative Presentation, Independent Education, Contract Catering
Specialization
Candidates should ideally have experience as a Sous Chef in a contract catering environment, preferably in independent education. A passion for fresh, seasonal food and strong attention to detail are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Budget Management, Food Preparation, Quality Control, Team Leadership, Inventory Management, Customer Service, Performance Management, Coaching, Scheduling, Communication
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 operations effectively.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuwait City, Al Asimah, Kuwait - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Purchasing, Food Storage, Quality Control, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Problem Solving, Interpersonal Skills
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 include managing shift operations, ensuring compliance with all food and beverage standards, and maintaining purchasing and sanitation protocols.
Experience Required
Minimum 2 year(s)
Sous Chef at Minor International
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Culinary Skills, Menu Planning, Costing, Kitchen Operations, Team Leadership, Training, Food Safety, Sanitation, Cost Control, Flexibility, Pressure Management, Kitchen Software, Pos
Specialization
A culinary diploma or degree is required, along with 3-5 years of kitchen leadership experience, preferably in hotels or high-volume food and beverage settings. Strong skills in menu planning, costing, and knowledge of food safety and sanitation are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey
Hertsmere, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Food Safety, Allergen Management, Menu Planning, Team Motivation, Mis En Place, Service Delivery, Event Support, Attention To Detail, Teamwork, Communication Skills, Proactive Approach, Creative Presentation
Specialization
Candidates should ideally have experience as a Sous Chef within contract catering, preferably in independent education or a high-profile business setting. Essential qualities include a passion for fresh, seasonal food, strong attention to detail regarding food safety, and excellent teamwork and communication skills.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Beşiktaş, Marmara Region, Turkey - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Food Presentation, Budget Management, Inventory Control, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Quality Control, Labor Management
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)
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Communication, Customer Service, Recipe Adherence, Food Safety, Time Management, Staff Training, Coaching, Professionalism, Collaboration
Specialization
Requires a technical, trade, or vocational school degree and at least 3 years of related work experience. Candidates must be able to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Sous Chef at Auberge Collection
Mountain Village, Colorado, United States - Full Time
Skills Needed
Culinary Skills, Leadership, Menu Development, Food Safety, Inventory Management, Staff Training, Quality Control, Sanitation Practices
Specialization
A Culinary Certificate or Degree is preferred, along with a minimum of two years of experience in a Chef de Cuisine or Sous Chef role. Candidates should have experience in a luxury hospitality property and the ability to work a flexible schedule.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Malé Atoll, Maldives - Full Time
Skills Needed
Culinary Talents, Staff Leadership, Food Management, Budget Management, Quality Control, Sanitation Standards, Food Preparation, Menu Development, Purchasing, Team Building, Customer Service, Performance Management, Coaching, Mentoring, Problem Solving, Equipment Maintenance
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 include managing shift operations, assisting the Executive Chef, preparing diverse foods, developing new applications, and maintaining purchasing and storage standards.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Birmingham, England, United Kingdom - Full Time
Skills Needed
Leadership, Menu Development, Cost Control, Food Waste Reduction, Food Safety, Inventory Management, Payroll Management, Team Training, Culinary Trends, Guest Experience, Haccp, Kitchen Management Systems
Specialization
Candidates must possess a culinary degree or equivalent professional certification and a minimum of five years of experience as a Head or Executive Chef in a high-volume hospitality setting, including banqueting experience. Essential qualifications include strong knowledge of modern culinary trends, cost management, and proven ability to manage food safety and hygiene practices.
Experience Required
Minimum 5 year(s)
Cook/Chef at Pomperaug Woods
Addison, Illinois, United States - Full Time
Skills Needed
Production Cooking, Sanitation, Food Quality, Presentation Standards, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Evaluation, Operational Organization
Specialization
Candidates must possess a high school diploma, though a culinary degree is preferred. A minimum of one year of experience in a restaurant, senior living, or equivalent cooking role is required for this hospitality-focused position.
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Garnishing, Food Safety, Temperature Regulation, Communication, Teamwork, Employee Coaching, Safety Procedures, Professional Appearance, Guest Service
Specialization
Candidates should ideally possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no prior supervisory experience is necessary. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds.
Experience Required
Minimum 2 year(s)
Demi Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Plating, Food Safety, Hygiene Compliance, Whs Compliance, Teamwork, Communication, Menu Planning, Recipe Development, Kitchen Efficiency, Flexibility
Specialization
Candidates must possess previous experience as a Demi Chef or in a similar kitchen role, ideally holding relevant Australian cookery qualifications such as Certificate III in Commercial Cookery. Essential requirements include knowledge of cooking techniques, food safety standards (HACCP, OH&S), strong teamwork skills, and flexibility to work rotating shifts, including weekends and public holidays.
Experience Required
Minimum 2 year(s)