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Chef Jobs overseas

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Sous-Chef H/F at Ephemera Group
Issy-les-Moulineaux, Ile-of-France, France - Full Time
Skills Needed
Culinary Techniques, Kitchen Management, Team Leadership, Food Safety Standards, Inventory Management, Cost Control, Menu Development, Staff Training, Stress Management, Gastronomic Trends, Quality Control, Scheduling
Specialization
Candidates must have a culinary degree and 3 to 5 years of experience as a Sous-Chef or in a kitchen leadership role. Strong leadership, creativity, and a deep knowledge of food safety and gastronomic trends are required.
Experience Required
Minimum 2 year(s)
Sushi Chef II at Hana Group US
West Palm Beach, Florida, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Customer Service, Waste Control, Portion Control, Food Preparation, Quality Control, Sanitization, Professionalism, Resource Management
Specialization
Candidates must have at least two years of food service experience with specific expertise in sushi rolling and knife skills. A valid food handler's license and the ability to communicate in English are required.
Experience Required
Minimum 2 year(s)
Sushi Chef II at Hana Group US
Salem, New Hampshire, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Customer Service, Waste Control, Portion Control, Food Preparation, Quality Control, Sanitization
Specialization
Candidates must have at least two years of food service experience with specific expertise in sushi rolling and advanced knife skills. A valid food handler's license and the ability to work under pressure in a physical environment are required.
Experience Required
Minimum 2 year(s)
Sushi Chef II at Hana Group US
Town of Islip, New York, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Customer Service, Waste Control, Portion Control, Food Preparation, Quality Control, Professionalism
Specialization
Candidates must have at least two years of food service experience with specific expertise in sushi rolling and advanced knife skills. A valid food handler's license and the ability to communicate in English are required.
Experience Required
Minimum 2 year(s)
Sushi Chef II at Hana Group US
Chapel Hill, North Carolina, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Customer Service, Waste Control, Inventory Quality Inspection, Food Preparation, Professionalism, Time Management
Specialization
Candidates must have at least two years of food service experience with specific expertise in sushi rolling and advanced knife skills. A valid food handler's license and the ability to communicate in English are required.
Experience Required
Minimum 2 year(s)
Sushi Chef II at Hana Group US
Highland Park, Texas, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Customer Service, Waste Control, Inventory Quality Inspection, Food Preparation, Professionalism, Time Management
Specialization
Candidates must have at least two years of food service experience with specific expertise in sushi rolling and advanced knife skills. A valid food handler's license and the ability to stand for long periods are required.
Experience Required
Minimum 2 year(s)
Sushi Chef II at Hana Group US
Salem, New Hampshire, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Customer Service, Waste Control, Portion Control, Food Preparation, Quality Control, Sanitization
Specialization
Candidates must have at least two years of food service experience with specific expertise in sushi rolling and advanced knife skills. A valid food handler's license and the ability to communicate in English are required.
Experience Required
Minimum 2 year(s)
Japanese Chef at Accor
Sebong Lagoi, Riau Islands, Indonesia - Full Time
Skills Needed
Japanese Cuisine, Sushi Preparation, Sashimi Preparation, Tempura Cooking, Ramen Cooking, Kitchen Management, Inventory Management, Menu Development, Food Safety, Staff Training, Cost Control, English Proficiency
Specialization
Requires a minimum of 3 years of relevant experience in a similar capacity and proficiency in English. Certification from a reputable culinary school is considered an advantage.
Experience Required
Minimum 2 year(s)
REGIONAL CHEF at Campo
Scottsdale, Arizona, United States - Full Time
Skills Needed
Multi Unit Leadership, Menu Development, Financial Acumen, P&L Management, Recipe Costing, Culinary Standards, Staff Training, Vendor Relations, Safety And Sanitation, Microsoft Office, Operational Procedures, Inventory Management
Specialization
Proven success as a multi-unit leader, Corporate Chef, or Executive Chef in a high-volume environment. Must possess strong financial acumen, the ability to execute high-quality food, and proficiency in Microsoft Office.
Experience Required
Minimum 5 year(s)
Chef – Pastry at Tashas Group
Cape Town, Western Cape, South Africa - Full Time
Skills Needed
Pastry Production, Bread Making, Dessert Preparation, Cake Decoration, Production Planning, Food Safety, Haccp, Kitchen Operations, Ingredient Management, Recipe Adherence, Attention To Detail, Time Management
Specialization
Requires professional experience in pastry and baking with strong technical skills in dessert production and bread making. Candidates must be able to work flexibly across various shifts and adhere to food safety regulations.
Experience Required
Minimum 2 year(s)
Sous-Chef H/F at Ephemera Group
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Kitchen Management, Team Leadership, Food Safety Standards, Haccp, Inventory Management, Cost Control, Staff Training, Menu Development, Stress Management, Communication, Organization, Creativity, Production Planning, Conflict Resolution, It Tools For Management
Specialization
Candidates must have a culinary degree and 3 to 5 years of experience as a Sous-Chef or in a kitchen leadership role. Strong leadership skills, technical culinary mastery, and knowledge of food safety regulations are required.
Experience Required
Minimum 2 year(s)
Sous Chef(fe) at Radisson Hotel Group
Cannes, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Kitchen Team Management, Culinary Technical Skills, Budget Management, Inventory Management, Creative Menu Design, Attention To Detail, Oral Communication, Customer Satisfaction, Leadership, Pressure Management
Specialization
Candidates must have proven experience in kitchen team management and excellent technical culinary skills. A creative mindset, strong communication abilities, and a passion for high-end service are essential.
Experience Required
Minimum 5 year(s)
Tandoori Chef at Villa Group
Sun Island, , Maldives - Full Time
Skills Needed
Tandoori Cuisine, Leadership, Interpersonal Skills, English Communication, Personal Hygiene, Teamwork, Customer Service, Time Management, Attention To Detail
Specialization
Requires a minimum of 3 years of experience in a five-star hotel and a diploma or equivalent qualification. Candidates must possess strong communication skills and the ability to work under pressure in a fast-paced setting.
Experience Required
Minimum 2 year(s)
Kvalitetschef at SydGrönt
Helsingborg, , Sweden - Full Time
Skills Needed
Quality Management, Food Safety, Certification Management, Personnel Management, Strategic Planning, Operational Management, Sustainability Work, Stakeholder Management, Process Improvement, Compliance Monitoring, Supply Chain Quality, Customer Relationship Management
Specialization
Candidates should have experience in quality work within the food, cultivation, or related industries, with a preference for experience in fresh produce. The role requires a solution-oriented individual capable of balancing strategic goals with operational tasks.
Experience Required
Minimum 5 year(s)
Souschef/2'er at NORMAL Netherlands
Copenhagen, Capital Region of Denmark, Denmark - Full Time
Skills Needed
Retail Management, Staff Coaching, Sales Optimization, Customer Experience, Store Operations, Budget Management, Visual Merchandising, Leadership, Team Motivation, Inventory Presentation
Specialization
Candidates must have retail experience and a passion for store operations and commerciality. The ideal candidate is proactive, detail-oriented, and possesses strong leadership skills with a positive attitude.
Experience Required
Minimum 2 year(s)
Sushi Chef II at Hana Group US
Highland Park, Texas, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Customer Service, Waste Control, Inventory Management, Quality Control, Japanese Cuisine, Food Preparation
Specialization
Candidates must have at least two years of food service experience with specific expertise in sushi rolling and advanced knife skills. A valid food handler's license and the ability to communicate effectively in English are required.
Experience Required
Minimum 2 year(s)
Sushi Chef II at Hana Group US
Dublin, California, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Customer Service, Waste Control, Inventory Quality Inspection, Food Preparation, Professionalism, Time Management
Specialization
Candidates must have at least two years of food service experience with specific expertise in sushi rolling and advanced knife skills. A valid food handler's license and the ability to communicate in English are required.
Experience Required
Minimum 2 year(s)
Sushi Chef II at Hana Group US
Bellingham, Massachusetts, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Customer Service, Waste Control, Portion Control, Quality Inspection, Food Preparation, Professionalism
Specialization
Candidates must have at least two years of food service experience with specific expertise in sushi rolling and advanced knife skills. A valid food handler's license and the ability to communicate in English are required.
Experience Required
Minimum 2 year(s)
Jr. Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Jodhpur, Rajasthan, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Design, Inventory Management, Customer Service, Budget Management, Team Leadership, Food Presentation, Performance Appraisal, Scheduling, Coaching, Quality Control, Compliance
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Jr. Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Doha, , Qatar - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Guest Service
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Sous-Chef H/F at Ephemera Group
Issy-les-Moulineaux, Ile-of-France, France -
Full Time

Start Date

Immediate

Expiry Date

10 Sep, 26

Salary

3100.0

Posted On

12 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Techniques, Kitchen Management, Team Leadership, Food Safety Standards, Inventory Management, Cost Control, Menu Development, Staff Training, Stress Management, Gastronomic Trends, Quality Control, Scheduling

Industry

Restaurants

Description
As-tu déjà rêvé de travailler sous la mer, entouré(e) de requins, de coraux et de crustacés, tout en restant à Paris ? 🐟 PRENDS UNE GRANDE INSPIRATION ET PLONGE SOUS LA MER POUR DÉCOUVRIR TON JOB DE RÊVE 🐟 Après une première immersion inoubliable, notre restaurant sous-marin rouvre ses portes avec une toute nouvelle expérience encore plus spectaculaire. Nouvelles vidéo-projections, décors entièrement repensés, cuisine marine encore plus créative… L’épisode 2 d’Under The Sea promet de t’embarquer pour une aventure sensorielle inédite ! Dès ta première nage, tu seras submergé(e) par la magie de notre concept. Et bien, figure-toi que devenir commandant de bord chez Under The Sea, c’est possible ! On ne va pas tout te dévoiler maintenant, mais si tu as envie de faire partie d’une équipe dynamique qui aime surprendre, émerveiller et créer des souvenirs uniques, cette expédition sous-marine est faite pour toi. Alors, prêt(e) à plonger avec nous ? N’hésite pas plus longtemps et postule chez Under The Sea by Ephemera : notre concept immersif et insolite saura te faire voyager au quotidien… tout en restant au cœur de Paris. TU CONNAIS EPHEMERA ? D’un projet étudiant au premier groupe de restaurants immersifs au MONDE L’aventure débute en 2020 lorsque trois étudiants de l’Institut Lyfe (ex Institut Paul Bocuse) décident de créer un nouveau concept de restaurants immersifs afin de repousser les limites de la restauration traditionnelle, en offrant bien plus qu’un repas, mais une expérience multisensorielle. Partis de zéro avec un simple projet étudiant conçu pour être éphémère, ils ont d’abord su convaincre des sponsors puis des investisseurs pour transformer leur idée en réalité. Ainsi est né Ephemera, le premier groupe de restauration immersive accessible au monde. Prêt à découvrir nos immersions? Under The Sea : Plongez dans les fonds marins pour une exploration magique Stellar : Devenez astronaute et partez en mission dans l’espace Jungle Palace : Partez en expédition en pleine jungle WonderWoods : Découvrez la magie d’une forêt enchantée et partez à l’aventure au cœur de la nature Magmatic : Plongez au cœur d'un volcan où la terre vit, respire… et parfois gronde L’ambition : révolutionner la restauration à l’échelle internationale Nous avons pour objectif d’ouvrir de nouveaux restaurants, chacun avec des thématiques encore plus surprenantes et inédites, à l’échelle internationale. L'aventure ne fait que commencer, et nous avons bien l'intention de repousser les limites de l'expérience culinaire. Missions principales Le Sous-Chef de Cuisine assiste le Chef de Cuisine dans la gestion quotidienne de la cuisine, en prenant en charge la préparation, l’organisation et le bon déroulement des services. Il/elle supervise et forme les équipes en cuisine, veille à la qualité des plats, au respect des normes d'hygiène et de sécurité, et contribue à maintenir un environnement de travail cohérent et harmonieux. Responsabilité de la qualité de service : Assurer la qualité constante des plats servis, en veillant à leur présentation, leur température et leur conformité aux fiches techniques. Superviser les cuisiniers et autres membres de l’équipe pendant le service, afin de garantir une régularité et une efficacité dans la préparation des plats. Prendre en charge la gestion du pass, contrôler la sortie des plats et intervenir pour corriger toute anomalie ou déviation des normes de qualité. Résoudre les problèmes éventuels pendant le service (réclamations clients, erreurs de commande, etc.). Participer à l’amélioration continue des process et faire remonter les axes d’amélioration à la hiérarchie. Garantir le bon déroulement des opérations : Assurer que les normes d'hygiène et de sécurité alimentaire sont rigoureusement respectées en cuisine. Participer activement à la gestion des stocks et au contrôle des approvisionnements en collaboration avec le Chef de Cuisine. Contrôler et veiller à l'entretien du matériel de cuisine. Aider à la mise en place et à l’organisation des cuisines pour chaque service. Veiller à la bonne application des différents processus en cuisine. Management et développement des équipes : Former et encadrer les membres de l’équipe en cuisine, de l'aide-cuisinier au commis, en favorisant leur développement et leur montée en compétences. Participer à la gestion des plannings des équipes en fonction des besoins et des volumes de service. Contribuer activement au recrutement et à l’intégration des nouvelles recrues en cuisine. Être un moteur de la cohésion d’équipe, en favorisant une ambiance de travail positive, collaborative et respectueuse. Gérer et résoudre les conflits internes avec professionnalisme et diplomatie. Gestion de la production culinaire : Prendre en charge certaines sections de la cuisine (ex. : garde-manger, cuisson, pâtisserie), en fonction des besoins et de la répartition des tâches. Participer à l’élaboration de nouvelles recettes, en accord avec le Chef de Cuisine. Être capable de remplacer le Chef de Cuisine en son absence, en supervisant le service et en assurant la gestion de l’équipe et des opérations. Profil recherché Compétences techniques : Excellente maîtrise des techniques culinaires, ainsi qu’une bonne connaissance des tendances gastronomiques. Capacité à gérer les coûts, les approvisionnements et à optimiser les ressources. Connaissances pratiques des normes d'hygiène et de sécurité alimentaire. Compétence dans l’utilisation des outils informatiques (gestion des stocks, plannings, etc.). Maîtrise des différentes étapes de production, de la mise en place à la fin du service. Qualités personnelles : Leadership : Capacité à diriger, motiver et fédérer une équipe. Créativité : Passion pour la gastronomie, goût pour l’innovation culinaire. Rigueur : Organisation et gestion des priorités, respect des délais et des standards. Communication : Sens de l’écoute et de l'échange avec l’équipe, la direction et les autres services (salle, approvisionnement…). Réactivité : Savoir gérer le stress et résoudre rapidement les problèmes pendant les services. Expérience et formation : Diplôme en arts culinaires (CAP, BEP, Bac Pro, BTS Hôtellerie-Restauration ou équivalent). Expérience de 3 à 5 ans minimum en tant que Sous-Chef ou dans un poste de responsabilité en cuisine. Une expérience significative en cuisine traditionnelle ou gastronomique serait un plus. Pourquoi rejoindre EPHEMERA? 💰Des incentives inédites : Prime de Cooptation, Prime d'apporteur d'affaires 🧬De vraies perspectives d'évolution : chez nous, les évolutions se font en interne ! Tu auras accès à un parcours personnalisé pour grandir avec nous grâce à notre process potentiel ! 🚌 Envie de changer d'air ? Il te sera possible d'évoluer dans l'ensemble des territoires où Ephemera est implanté. Aujourd'hui à Lille et Paris, et demain? ... 😉 🩺 Notre équipage prendra soin de ta santé ! Pour ce faire, tu auras accès à la mutuelle Alan, avec une clinique constituée de médecins, aux petits soins pour répondre à tes petits pépins du quotidien à travers l'application Alan. 💶 Tu pourras profiter de l’acompte sur salaire qui te permet d'accéder à une partie de ton revenu déjà gagné à tout moment, simplifiant ta gestion financière. Ceci avec notre partenaire Rosaly. 🍱 Tu savoureras de délicieux repas faits maison en bonne compagnie avec les équipes sur place avant les services ⛹️‍♀️ Tu bénéficieras d'un accès facilité pour te rendre à tes activités sportives et bien-être préférées grâce à notre partenaire Wellpass. 🍽️ Tu bénéficieras d'une réduction de -20% sur l'ensemble de nos restaurants immersifs (idéal pour tes dates, ta moitié, tes amis ou ta famille !) Si tu as l’âme créative, l’envie de casser les codes et de faire partie d’une équipe dynamique et ambitieuse, alors EPHEMERA t'attend. Viens écrire l’histoire avec nous.
Responsibilities
The Sous-Chef assists the Head Chef in daily kitchen operations, supervising staff and ensuring high-quality food production and presentation. They are responsible for maintaining hygiene standards, managing stocks, and leading the team during service to ensure a seamless guest experience.
Sous-Chef H/F at Ephemera Group
Issy-les-Moulineaux, Ile-of-France, France - Full Time
Skills Needed
Culinary Techniques, Kitchen Management, Team Leadership, Food Safety Standards, Inventory Management, Cost Control, Menu Development, Staff Training, Stress Management, Gastronomic Trends, Quality Control, Scheduling
Specialization
Candidates must have a culinary degree and 3 to 5 years of experience as a Sous-Chef or in a kitchen leadership role. Strong leadership, creativity, and a deep knowledge of food safety and gastronomic trends are required.
Experience Required
Minimum 2 year(s)
Sushi Chef II at Hana Group US
West Palm Beach, Florida, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Customer Service, Waste Control, Portion Control, Food Preparation, Quality Control, Sanitization, Professionalism, Resource Management
Specialization
Candidates must have at least two years of food service experience with specific expertise in sushi rolling and knife skills. A valid food handler's license and the ability to communicate in English are required.
Experience Required
Minimum 2 year(s)
Sushi Chef II at Hana Group US
Salem, New Hampshire, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Customer Service, Waste Control, Portion Control, Food Preparation, Quality Control, Sanitization
Specialization
Candidates must have at least two years of food service experience with specific expertise in sushi rolling and advanced knife skills. A valid food handler's license and the ability to work under pressure in a physical environment are required.
Experience Required
Minimum 2 year(s)
Sushi Chef II at Hana Group US
Town of Islip, New York, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Customer Service, Waste Control, Portion Control, Food Preparation, Quality Control, Professionalism
Specialization
Candidates must have at least two years of food service experience with specific expertise in sushi rolling and advanced knife skills. A valid food handler's license and the ability to communicate in English are required.
Experience Required
Minimum 2 year(s)
Sushi Chef II at Hana Group US
Chapel Hill, North Carolina, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Customer Service, Waste Control, Inventory Quality Inspection, Food Preparation, Professionalism, Time Management
Specialization
Candidates must have at least two years of food service experience with specific expertise in sushi rolling and advanced knife skills. A valid food handler's license and the ability to communicate in English are required.
Experience Required
Minimum 2 year(s)
Sushi Chef II at Hana Group US
Highland Park, Texas, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Customer Service, Waste Control, Inventory Quality Inspection, Food Preparation, Professionalism, Time Management
Specialization
Candidates must have at least two years of food service experience with specific expertise in sushi rolling and advanced knife skills. A valid food handler's license and the ability to stand for long periods are required.
Experience Required
Minimum 2 year(s)
Sushi Chef II at Hana Group US
Salem, New Hampshire, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Customer Service, Waste Control, Portion Control, Food Preparation, Quality Control, Sanitization
Specialization
Candidates must have at least two years of food service experience with specific expertise in sushi rolling and advanced knife skills. A valid food handler's license and the ability to communicate in English are required.
Experience Required
Minimum 2 year(s)
Japanese Chef at Accor
Sebong Lagoi, Riau Islands, Indonesia - Full Time
Skills Needed
Japanese Cuisine, Sushi Preparation, Sashimi Preparation, Tempura Cooking, Ramen Cooking, Kitchen Management, Inventory Management, Menu Development, Food Safety, Staff Training, Cost Control, English Proficiency
Specialization
Requires a minimum of 3 years of relevant experience in a similar capacity and proficiency in English. Certification from a reputable culinary school is considered an advantage.
Experience Required
Minimum 2 year(s)
REGIONAL CHEF at Campo
Scottsdale, Arizona, United States - Full Time
Skills Needed
Multi Unit Leadership, Menu Development, Financial Acumen, P&L Management, Recipe Costing, Culinary Standards, Staff Training, Vendor Relations, Safety And Sanitation, Microsoft Office, Operational Procedures, Inventory Management
Specialization
Proven success as a multi-unit leader, Corporate Chef, or Executive Chef in a high-volume environment. Must possess strong financial acumen, the ability to execute high-quality food, and proficiency in Microsoft Office.
Experience Required
Minimum 5 year(s)
Chef – Pastry at Tashas Group
Cape Town, Western Cape, South Africa - Full Time
Skills Needed
Pastry Production, Bread Making, Dessert Preparation, Cake Decoration, Production Planning, Food Safety, Haccp, Kitchen Operations, Ingredient Management, Recipe Adherence, Attention To Detail, Time Management
Specialization
Requires professional experience in pastry and baking with strong technical skills in dessert production and bread making. Candidates must be able to work flexibly across various shifts and adhere to food safety regulations.
Experience Required
Minimum 2 year(s)
Sous-Chef H/F at Ephemera Group
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Kitchen Management, Team Leadership, Food Safety Standards, Haccp, Inventory Management, Cost Control, Staff Training, Menu Development, Stress Management, Communication, Organization, Creativity, Production Planning, Conflict Resolution, It Tools For Management
Specialization
Candidates must have a culinary degree and 3 to 5 years of experience as a Sous-Chef or in a kitchen leadership role. Strong leadership skills, technical culinary mastery, and knowledge of food safety regulations are required.
Experience Required
Minimum 2 year(s)
Sous Chef(fe) at Radisson Hotel Group
Cannes, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Kitchen Team Management, Culinary Technical Skills, Budget Management, Inventory Management, Creative Menu Design, Attention To Detail, Oral Communication, Customer Satisfaction, Leadership, Pressure Management
Specialization
Candidates must have proven experience in kitchen team management and excellent technical culinary skills. A creative mindset, strong communication abilities, and a passion for high-end service are essential.
Experience Required
Minimum 5 year(s)
Tandoori Chef at Villa Group
Sun Island, , Maldives - Full Time
Skills Needed
Tandoori Cuisine, Leadership, Interpersonal Skills, English Communication, Personal Hygiene, Teamwork, Customer Service, Time Management, Attention To Detail
Specialization
Requires a minimum of 3 years of experience in a five-star hotel and a diploma or equivalent qualification. Candidates must possess strong communication skills and the ability to work under pressure in a fast-paced setting.
Experience Required
Minimum 2 year(s)
Kvalitetschef at SydGrönt
Helsingborg, , Sweden - Full Time
Skills Needed
Quality Management, Food Safety, Certification Management, Personnel Management, Strategic Planning, Operational Management, Sustainability Work, Stakeholder Management, Process Improvement, Compliance Monitoring, Supply Chain Quality, Customer Relationship Management
Specialization
Candidates should have experience in quality work within the food, cultivation, or related industries, with a preference for experience in fresh produce. The role requires a solution-oriented individual capable of balancing strategic goals with operational tasks.
Experience Required
Minimum 5 year(s)
Souschef/2'er at NORMAL Netherlands
Copenhagen, Capital Region of Denmark, Denmark - Full Time
Skills Needed
Retail Management, Staff Coaching, Sales Optimization, Customer Experience, Store Operations, Budget Management, Visual Merchandising, Leadership, Team Motivation, Inventory Presentation
Specialization
Candidates must have retail experience and a passion for store operations and commerciality. The ideal candidate is proactive, detail-oriented, and possesses strong leadership skills with a positive attitude.
Experience Required
Minimum 2 year(s)
Sushi Chef II at Hana Group US
Highland Park, Texas, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Customer Service, Waste Control, Inventory Management, Quality Control, Japanese Cuisine, Food Preparation
Specialization
Candidates must have at least two years of food service experience with specific expertise in sushi rolling and advanced knife skills. A valid food handler's license and the ability to communicate effectively in English are required.
Experience Required
Minimum 2 year(s)
Sushi Chef II at Hana Group US
Dublin, California, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Customer Service, Waste Control, Inventory Quality Inspection, Food Preparation, Professionalism, Time Management
Specialization
Candidates must have at least two years of food service experience with specific expertise in sushi rolling and advanced knife skills. A valid food handler's license and the ability to communicate in English are required.
Experience Required
Minimum 2 year(s)
Sushi Chef II at Hana Group US
Bellingham, Massachusetts, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Customer Service, Waste Control, Portion Control, Quality Inspection, Food Preparation, Professionalism
Specialization
Candidates must have at least two years of food service experience with specific expertise in sushi rolling and advanced knife skills. A valid food handler's license and the ability to communicate in English are required.
Experience Required
Minimum 2 year(s)
Jr. Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Jodhpur, Rajasthan, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Design, Inventory Management, Customer Service, Budget Management, Team Leadership, Food Presentation, Performance Appraisal, Scheduling, Coaching, Quality Control, Compliance
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Jr. Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Doha, , Qatar - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Guest Service
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)