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Executive Chef at Sutter Health
Santa Rosa, California, United States - Full Time
Skills Needed
Leadership, Culinary Arts, Food Production, Menu Design, Staff Management, Customer Service, Safety Compliance, Sanitation Standards, Quality Control, Training, Recipe Development, Food Purchasing, Haccp Guidelines, Communication Skills, Computer Skills, Marketing Skills
Specialization
Candidates should have equivalent experience in culinary arts or formal culinary training, along with certifications such as Certified Dietary Manager. A minimum of 5 years of relevant experience is required.
Experience Required
Minimum 5 year(s)
Chef de Partie at HIND Management
Māngere-Ōtāhuhu, Auckland, New Zealand - Full Time
Skills Needed
Cooking Skills, Menu Planning, Food Hygiene, Teamwork, Time Management, Multi Tasking, Flexibility, Kitchen Equipment, Food Preparation, Sanitation Regulations
Specialization
Candidates should have at least 2 years of experience in a similar role and possess excellent cooking skills. A qualification in Cookery (Level 4) is advantageous, along with the ability to work under pressure and in a team.
Experience Required
Minimum 2 year(s)
Chef De Partie at Mint People
Derby, England, United Kingdom - Full Time
Skills Needed
Preparing Meals, Cooking, Collaboration, Stocktaking, Ordering Supplies, Food Safety, Sanitation Standards
Specialization
Candidates should be passionate and reliable, with the right to work in the UK and fluency in English. It is ideal for applicants to have their own vehicle as some venues may be remote.
Chef de Partie at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
The ideal candidate should have a minimum of 3 years of culinary experience and a strong culinary background. Knowledge of HACCP and hygiene, along with the ability to thrive in a fast-paced kitchen, is essential.
Experience Required
Minimum 2 year(s)
Chef De Partie at DO & CO AG
Hounslow, England, United Kingdom - Full Time
Skills Needed
Culinary Skills, Food Safety, Time Management, Team Collaboration, Inventory Management, Cooking Techniques, Hygiene Standards, Cost Control, Knife Skills, Training, Presentation Skills, Attention To Detail, Flexibility, Communication, Organizational Skills, Efficiency
Specialization
Candidates should have at least 3 years of experience in a high-volume kitchen and a culinary diploma or equivalent qualification. Strong knowledge of food safety regulations and excellent organizational skills are essential.
Experience Required
Minimum 2 year(s)
Executive Chef at Madeline Hotel and Residences Auberge Resorts Collection
Kennebunk, Maine, United States - Full Time
Skills Needed
Culinary Expertise, Menu Development, Staff Supervision, Food Preparation, Inventory Management, Health Standards, Recipe Standardization, Training, Mentoring, Cost Control, Labor Management, Sanitation Practices, Teamwork, Creativity, Attention To Detail, Luxury Hospitality
Specialization
Candidates should have prior experience as an Executive Chef, Chef de Cuisine, or Executive Sous Chef, with a minimum of 5-8 years in established restaurants or catering companies. Experience in a luxury hotel or Michelin-rated restaurant is preferred.
Experience Required
Minimum 5 year(s)
CHEF DE PROJET at Inetum
Toulouse, Occitania, France - Full Time
Skills Needed
Project Management, Team Coordination, Budget Management, Service Performance Monitoring, Risk Management, Agile Methodologies, Communication Skills, Collaboration
Specialization
Candidates should have a higher education degree and at least 3 years of relevant experience. Skills in TMA/Build environments, budget management, and agile methodologies are essential.
Experience Required
Minimum 2 year(s)
Executive Chef at Cogir of Glenwood Place
Rancho Cucamonga, California, United States - Full Time
Skills Needed
Culinary Skills, Menu Development, Team Management, Food Procurement, Inventory Control, Budget Management, Communication Skills, Sanitation Knowledge, Event Planning, Creativity, Customer Satisfaction, Training, Food Preparation, Leadership, Problem Solving, Time Management
Specialization
Candidates should have a culinary degree or equivalent experience, with at least 5 years in food preparation and 3 years in a management role. Experience in senior living communities and food safety certifications are preferred.
Experience Required
Minimum 5 year(s)
Chef de Partie at BaxterStorey
Lingfield, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Food Safety, Allergen Control, Menu Planning, Team Motivation, Communication Skills, Attention To Detail, Proactive Approach
Specialization
Candidates should ideally have experience as a Sous Chef or Chef de Partie within 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)
Chef de Partie at BaxterStorey
Milton Keynes, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Food Safety, Teamwork, Communication, Menu Planning, Attention To Detail, Proactive Approach
Specialization
Candidates should ideally have experience as a Chef de Partie in a contract catering environment, with a passion for fresh, seasonal food and strong attention to detail. Excellent teamwork and communication skills are essential, along with a flexible and proactive approach to work.
Experience Required
Minimum 2 year(s)
Chef Executive at Dexterra Group Inc
Montreal, Quebec, Canada - Full Time
Skills Needed
Culinary Arts, Menu Planning, Leadership, Team Management, Budgeting, Cost Control, Food Safety, Quality Control, Communication, Problem Solving, Culinary Techniques, Innovation, Customer Satisfaction, Strategic Planning, Community Engagement, Bilingualism
Specialization
Candidates should have a culinary arts degree or equivalent experience, with at least 7 to 10 years of progressive culinary experience, including significant leadership roles. Strong knowledge of various cuisines, leadership skills, and financial acumen are essential.
Experience Required
Minimum 10 year(s)
Chef de Partie at Filinvest Group
Baguio, Cordillera Administrative Region, Philippines - Full Time
Skills Needed
Food Safety, Sanitation, Culinary Skills, Teamwork, Communication, Leadership, Inventory Management, Cost Control, Attention To Detail, Presentation Skills, Time Management, Recipe Development, Quality Control, Kitchen Equipment Operation, Mise En Place, Fast Paced Environment
Specialization
Candidates should have experience as a Chef de Partie or in a similar role, with knowledge of food safety and sanitation standards. A culinary or hospitality degree is advantageous, along with strong communication and leadership skills.
Experience Required
Minimum 2 year(s)
Chef / Cheffe de projet EPCM at Artelia
Melun, Ile-de-France, France - Full Time
Skills Needed
Project Management, Epcm, Hse Compliance, Financial Management, Technical Supervision, Client Communication, Team Coordination, Quality Assurance, Risk Management, Engineering, Process Industry, Piping, Civil Engineering, Mechanical Engineering, Electrical Engineering, Instrumentation
Specialization
The ideal candidate should have a general engineering degree and at least 8 years of experience in project management within the engineering or EPC sectors. Proficiency in English and project management tools is essential, along with a strong focus on quality and safety procedures.
Experience Required
Minimum 10 year(s)
Teppanyaki Chef & Sushi Chef at Minor International
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Teppanyaki Cooking Techniques, Knife Skills, Food Flipping, Grilling, Japanese Ingredients, Sauces, Flavor Profiles, Guest Interaction, Performance Skills, Order Management, Hygiene Standards, Food Safety Regulations, Creativity, Menu Development, Presentation Styles
Specialization
Candidates should have a minimum of 3-5 years of experience in a Japanese or Asian restaurant, with at least 2 years as a performing Teppanyaki chef. Strong communication skills and the ability to work under pressure are essential.
Experience Required
Minimum 5 year(s)
Chef de Partie & Commis Chef at Accor
Perth, Western Australia, Australia - Full Time
Skills Needed
Cooking, Teamwork, Communication, Attention To Detail, Haccp Knowledge, Food Safety, Creativity, Collaboration, Mentoring, Stock Control, Menu Planning, Presentation, Mediterranean Cuisine, Greek Cuisine, Culinary Excellence, Enthusiasm, Curiosity
Specialization
Candidates should have a passion for cooking and a commitment to learning. A Certificate III in Commercial Cookery or a minimum of 3 years of relevant experience is required.
Experience Required
Minimum 2 year(s)
Chef de Partie & Commis Chef at Accor
Perth, Western Australia, Australia - Full Time
Skills Needed
Cooking, Teamwork, Communication, Attention To Detail, Haccp Knowledge, Food Safety, Creativity, Collaboration, Mentoring, Stock Control, Menu Planning, Presentation, Mediterranean Cuisine, Culinary Excellence, Enthusiasm, Curiosity
Specialization
Candidates should have a passion for cooking and a commitment to learning. A Certificate III in Commercial Cookery or a minimum of 3 years of experience in a relevant role is required.
Experience Required
Minimum 2 year(s)
EN - Chefs & Cooks_Sous Chef at Radisson Hotel Group
Oslo, , Norway - Full Time
Skills Needed
Culinary Excellence, Team Collaboration, Guest Service, Problem Resolution, Inventory Control, Communication, Creativity, Leadership, Integrity, It Systems
Specialization
Candidates should have proven experience as a Sous Chef or in a similar role, with excellent communication skills and a hands-on approach. A commitment to exceptional guest service and personal integrity in a high-excellence environment is essential.
Experience Required
Minimum 2 year(s)
Chef – MINI CHEF Restaurant at LEGO® House A/S
Billund, Region of Southern Denmark, Denmark - Full Time
Skills Needed
Food Preparation, Quality Control, Hygiene Standards, Team Collaboration, Communication, Attention To Detail, Kitchen Maintenance, Food Safety
Specialization
You should be a trained chef with solid restaurant experience and a passion for high-quality service. Communication in English is required, and Danish is a plus.
Experience Required
Minimum 2 year(s)
Chefs & Cooks_Chef de Partie at Radisson Hotel Group
Maruleng Local Municipality, Limpopo, South Africa - Full Time
Skills Needed
Culinary Skills, Food Safety, Hygiene Regulations, Guest Service, Problem Resolution, Creativity, Teamwork, Integrity, Time Management, Professionalism
Specialization
Candidates should have proven experience in a busy kitchen and strong culinary skills, along with knowledge of food safety and hygiene regulations. A hands-on approach and commitment to exceptional guest service are essential.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Accor
Agadir, Souss-Massa, Morocco - Full Time
Skills Needed
Culinary Arts, Mediterranean Cuisine, Food Hygiene, Haccp, Leadership, Team Spirit, Organizational Skills, Time Management, Attention To Detail, Guest Oriented, Interpersonal Communication, Creativity, Operational Excellence, Cost Control, Innovation, Menu Development
Specialization
Candidates should have a diploma or degree in Culinary Arts or Hotel Management and a minimum of 5 years of experience in a similar role. Fluency in French and English is required, with knowledge of Arabic being an asset.
Experience Required
Minimum 5 year(s)
Executive Chef at Sutter Health
Santa Rosa, California, United States -
Full Time

Start Date

Immediate

Expiry Date

10 Jan, 26

Salary

59.35

Posted On

12 Oct, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Leadership, Culinary Arts, Food Production, Menu Design, Staff Management, Customer Service, Safety Compliance, Sanitation Standards, Quality Control, Training, Recipe Development, Food Purchasing, HACCP Guidelines, Communication Skills, Computer Skills, Marketing Skills

Industry

Medical Practices

Description
We are so glad you are interested in joining Sutter Health! Organization: SSRRH-Sutter Santa Rosa Reg Hospital Position Overview: Provides overall management and direction to the food production and food storage operations. Provides leadership and managerial support in planning, organizing, staffing and controlling the day to day operational functions related to food production. Participates with other supervisors and managers in planning and standardizing programmatic, operational changes and cost saving initiatives. Responsible for hiring, scheduling, and evaluating staff under their direct supervision. Performs sanitation, safety, quality and security checks to ensure that department standards, policies and procedures, and local/state/federal regulations are upheld and Regulatory Requirements are maintained. In the absence of higher management, monitors and supervises all food service areas. Collaborates closely with the other managers and supervisors in planning special functions and menus for the Cafeterias, Catering as well as Patient Meal service. Job Description: These Principal Accountabilities, Requirements and Qualifications are not exhaustive, but are merely the most descriptive of the current job. Management reserves the right to revise the job description or require that other tasks be performed when the circumstances of the job change (for example, emergencies, staff changes, workload, or technical development). JOB ACCOUNTABILITIES: MANAGEMENT OF FOOD PRODUCTION AND PURCHASING OPERATIONS • Stays current on changes in products, procedures, equipment and customer trends in the food service/hospitality industry, recommending pertinent changes for areas of responsibility. • Oversees the food production and purchasing operations. • Assesses food production operations and implements any corrective actions needed to improve function, service, and cleanliness. • Organizes and designs production documents and new work processes as needed. • Ensures quality service measures are implemented, routine monitors are performed, and identified quality problems are corrected. • Monitors the food production forecasting system and modifies it as needed to increase accuracy and reduce waste. SAFETY AND COMPLIANCE • Ensures the department and staff are inspection ready at all times to maintain accreditation and compliance with County, State and Federal regulations. • Manages and maintains adequate disaster supplies to meet regulations. • Reinforces proper food handling techniques with all food production employees and provides training as needed. • Ensures department maintains all safety and sanitation standards. • Assures patient safety, privacy and confidentiality as required by Health Insurance Portability and Accountability Act (HIPAA). MENU DESIGN AND PLANNING • Designs and implements patient and retail menus, ensuring production staff are trained on the requirements. • Develops new standardized recipes and presentation standards to meet the nutrition goals and needs of patients cafeteria patrons, and catering customers. MANAGEMENT OF HUMAN RESOURCES • Recruits, interviews, hires, orients, schedules, supervises, and evaluates food production and storeroom staff. • Conducts staff meetings and in-service training. • Assesses staff competency. • Provides and documents coaching and corrective action when staff performance does not meet department and facility expectations and policies. DEPARTMENT SUPPORT • Assists in achieving department financial goals related to food production operations and overall profit/loss of the department. • Delivers high standards of customer service and satisfaction. • Participates in patient and customer rounding, creating action plans when needed. Provides service recovery visits with patients as needed. • Maintains department records, reports and files as required. EDUCATION: Equivalent experience will be accepted in lieu of the required degree or diploma. Associate's: Culinary Arts or equivalent education/experience OR Other: Chef Certification OR Other: Formal culinary training CERTIFICATION & LICENSURE: SS-Serve Save Certified Certified Dietary Manager TYPICAL EXPERIENCE: 5 years recent relevant experience SKILLS AND KNOWLEDGE: Ability to lead and motivate staff in the fulfillment of departmental goals. Ability to instruct in all phases of culinary activity and lead change processes. Desire and inclination to interact with all patrons, guests and patients to determine food preferences and the success of assigned food programs. Applied knowledge of food production and delivery processes. Customer service skills. Marketing and promotion skills. Shared profit and loss responsibility and accountability. Computer Skills: Microsoft Office, relevant food service applications (such as Food Service Suite, and Micros), and browsing the internet. Computer Skills: CBORD Food Service Suite Knowledge of maintaining a safe food environment including proper cleaning procedures and various equipment. Ability to interpret a variety of data and instructions, furnished in written, oral, diagram, or schedule form. Possesses written and verbal communications skills to communicate with staff, supervisors, patients, and other hospital personnel. Knowledge of Hazard Analysis Critical Control Point (HACCP) guidelines and procedures PHYSICAL ACTIVITIES AND REQUIREMENTS: See required physical demands, mental components, visual activities & working conditions at the following link: Job Requirements Job Shift: Varied Schedule: Full Time Days of the Week: Variable Weekend Requirements: As Needed Benefits: Yes Unions: No Position Status: Exempt Weekly Hours: 40 Employee Status: Regular Sutter Health is an equal opportunity employer EOE/M/F/Disability/Veterans. Pay Range is $39.57 to $59.35 / hour The salary range for this role may vary above or below the posted range as determined by location. This range has not been adjusted for any specific geographic differential applicable by area where the position may be filled. Compensation takes into account several factors including but not limited to a candidate’s experience, education, skills, licensure and certifications, department equity, training and organizational needs. Base pay is just one piece of the total rewards program offered by Sutter Health. Eligible roles also qualify for a comprehensive benefits package. Working at Sutter Health Sutter Health values and supports the unique talents and strengths that each employee brings to our organization. As a result, you are empowered to apply your passion for healing in innovative ways to care for patients and their families.
Responsibilities
The Executive Chef provides overall management and direction to food production and storage operations, ensuring compliance with safety and sanitation standards. They collaborate with other managers to plan menus and special functions while overseeing staff hiring, training, and evaluation.
Executive Chef at Sutter Health
Santa Rosa, California, United States - Full Time
Skills Needed
Leadership, Culinary Arts, Food Production, Menu Design, Staff Management, Customer Service, Safety Compliance, Sanitation Standards, Quality Control, Training, Recipe Development, Food Purchasing, Haccp Guidelines, Communication Skills, Computer Skills, Marketing Skills
Specialization
Candidates should have equivalent experience in culinary arts or formal culinary training, along with certifications such as Certified Dietary Manager. A minimum of 5 years of relevant experience is required.
Experience Required
Minimum 5 year(s)
Chef de Partie at HIND Management
Māngere-Ōtāhuhu, Auckland, New Zealand - Full Time
Skills Needed
Cooking Skills, Menu Planning, Food Hygiene, Teamwork, Time Management, Multi Tasking, Flexibility, Kitchen Equipment, Food Preparation, Sanitation Regulations
Specialization
Candidates should have at least 2 years of experience in a similar role and possess excellent cooking skills. A qualification in Cookery (Level 4) is advantageous, along with the ability to work under pressure and in a team.
Experience Required
Minimum 2 year(s)
Chef De Partie at Mint People
Derby, England, United Kingdom - Full Time
Skills Needed
Preparing Meals, Cooking, Collaboration, Stocktaking, Ordering Supplies, Food Safety, Sanitation Standards
Specialization
Candidates should be passionate and reliable, with the right to work in the UK and fluency in English. It is ideal for applicants to have their own vehicle as some venues may be remote.
Chef de Partie at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
The ideal candidate should have a minimum of 3 years of culinary experience and a strong culinary background. Knowledge of HACCP and hygiene, along with the ability to thrive in a fast-paced kitchen, is essential.
Experience Required
Minimum 2 year(s)
Chef De Partie at DO & CO AG
Hounslow, England, United Kingdom - Full Time
Skills Needed
Culinary Skills, Food Safety, Time Management, Team Collaboration, Inventory Management, Cooking Techniques, Hygiene Standards, Cost Control, Knife Skills, Training, Presentation Skills, Attention To Detail, Flexibility, Communication, Organizational Skills, Efficiency
Specialization
Candidates should have at least 3 years of experience in a high-volume kitchen and a culinary diploma or equivalent qualification. Strong knowledge of food safety regulations and excellent organizational skills are essential.
Experience Required
Minimum 2 year(s)
Executive Chef at Madeline Hotel and Residences Auberge Resorts Collection
Kennebunk, Maine, United States - Full Time
Skills Needed
Culinary Expertise, Menu Development, Staff Supervision, Food Preparation, Inventory Management, Health Standards, Recipe Standardization, Training, Mentoring, Cost Control, Labor Management, Sanitation Practices, Teamwork, Creativity, Attention To Detail, Luxury Hospitality
Specialization
Candidates should have prior experience as an Executive Chef, Chef de Cuisine, or Executive Sous Chef, with a minimum of 5-8 years in established restaurants or catering companies. Experience in a luxury hotel or Michelin-rated restaurant is preferred.
Experience Required
Minimum 5 year(s)
CHEF DE PROJET at Inetum
Toulouse, Occitania, France - Full Time
Skills Needed
Project Management, Team Coordination, Budget Management, Service Performance Monitoring, Risk Management, Agile Methodologies, Communication Skills, Collaboration
Specialization
Candidates should have a higher education degree and at least 3 years of relevant experience. Skills in TMA/Build environments, budget management, and agile methodologies are essential.
Experience Required
Minimum 2 year(s)
Executive Chef at Cogir of Glenwood Place
Rancho Cucamonga, California, United States - Full Time
Skills Needed
Culinary Skills, Menu Development, Team Management, Food Procurement, Inventory Control, Budget Management, Communication Skills, Sanitation Knowledge, Event Planning, Creativity, Customer Satisfaction, Training, Food Preparation, Leadership, Problem Solving, Time Management
Specialization
Candidates should have a culinary degree or equivalent experience, with at least 5 years in food preparation and 3 years in a management role. Experience in senior living communities and food safety certifications are preferred.
Experience Required
Minimum 5 year(s)
Chef de Partie at BaxterStorey
Lingfield, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Food Safety, Allergen Control, Menu Planning, Team Motivation, Communication Skills, Attention To Detail, Proactive Approach
Specialization
Candidates should ideally have experience as a Sous Chef or Chef de Partie within 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)
Chef de Partie at BaxterStorey
Milton Keynes, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Food Safety, Teamwork, Communication, Menu Planning, Attention To Detail, Proactive Approach
Specialization
Candidates should ideally have experience as a Chef de Partie in a contract catering environment, with a passion for fresh, seasonal food and strong attention to detail. Excellent teamwork and communication skills are essential, along with a flexible and proactive approach to work.
Experience Required
Minimum 2 year(s)
Chef Executive at Dexterra Group Inc
Montreal, Quebec, Canada - Full Time
Skills Needed
Culinary Arts, Menu Planning, Leadership, Team Management, Budgeting, Cost Control, Food Safety, Quality Control, Communication, Problem Solving, Culinary Techniques, Innovation, Customer Satisfaction, Strategic Planning, Community Engagement, Bilingualism
Specialization
Candidates should have a culinary arts degree or equivalent experience, with at least 7 to 10 years of progressive culinary experience, including significant leadership roles. Strong knowledge of various cuisines, leadership skills, and financial acumen are essential.
Experience Required
Minimum 10 year(s)
Chef de Partie at Filinvest Group
Baguio, Cordillera Administrative Region, Philippines - Full Time
Skills Needed
Food Safety, Sanitation, Culinary Skills, Teamwork, Communication, Leadership, Inventory Management, Cost Control, Attention To Detail, Presentation Skills, Time Management, Recipe Development, Quality Control, Kitchen Equipment Operation, Mise En Place, Fast Paced Environment
Specialization
Candidates should have experience as a Chef de Partie or in a similar role, with knowledge of food safety and sanitation standards. A culinary or hospitality degree is advantageous, along with strong communication and leadership skills.
Experience Required
Minimum 2 year(s)
Chef / Cheffe de projet EPCM at Artelia
Melun, Ile-de-France, France - Full Time
Skills Needed
Project Management, Epcm, Hse Compliance, Financial Management, Technical Supervision, Client Communication, Team Coordination, Quality Assurance, Risk Management, Engineering, Process Industry, Piping, Civil Engineering, Mechanical Engineering, Electrical Engineering, Instrumentation
Specialization
The ideal candidate should have a general engineering degree and at least 8 years of experience in project management within the engineering or EPC sectors. Proficiency in English and project management tools is essential, along with a strong focus on quality and safety procedures.
Experience Required
Minimum 10 year(s)
Teppanyaki Chef & Sushi Chef at Minor International
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Teppanyaki Cooking Techniques, Knife Skills, Food Flipping, Grilling, Japanese Ingredients, Sauces, Flavor Profiles, Guest Interaction, Performance Skills, Order Management, Hygiene Standards, Food Safety Regulations, Creativity, Menu Development, Presentation Styles
Specialization
Candidates should have a minimum of 3-5 years of experience in a Japanese or Asian restaurant, with at least 2 years as a performing Teppanyaki chef. Strong communication skills and the ability to work under pressure are essential.
Experience Required
Minimum 5 year(s)
Chef de Partie & Commis Chef at Accor
Perth, Western Australia, Australia - Full Time
Skills Needed
Cooking, Teamwork, Communication, Attention To Detail, Haccp Knowledge, Food Safety, Creativity, Collaboration, Mentoring, Stock Control, Menu Planning, Presentation, Mediterranean Cuisine, Greek Cuisine, Culinary Excellence, Enthusiasm, Curiosity
Specialization
Candidates should have a passion for cooking and a commitment to learning. A Certificate III in Commercial Cookery or a minimum of 3 years of relevant experience is required.
Experience Required
Minimum 2 year(s)
Chef de Partie & Commis Chef at Accor
Perth, Western Australia, Australia - Full Time
Skills Needed
Cooking, Teamwork, Communication, Attention To Detail, Haccp Knowledge, Food Safety, Creativity, Collaboration, Mentoring, Stock Control, Menu Planning, Presentation, Mediterranean Cuisine, Culinary Excellence, Enthusiasm, Curiosity
Specialization
Candidates should have a passion for cooking and a commitment to learning. A Certificate III in Commercial Cookery or a minimum of 3 years of experience in a relevant role is required.
Experience Required
Minimum 2 year(s)
EN - Chefs & Cooks_Sous Chef at Radisson Hotel Group
Oslo, , Norway - Full Time
Skills Needed
Culinary Excellence, Team Collaboration, Guest Service, Problem Resolution, Inventory Control, Communication, Creativity, Leadership, Integrity, It Systems
Specialization
Candidates should have proven experience as a Sous Chef or in a similar role, with excellent communication skills and a hands-on approach. A commitment to exceptional guest service and personal integrity in a high-excellence environment is essential.
Experience Required
Minimum 2 year(s)
Chef – MINI CHEF Restaurant at LEGO® House A/S
Billund, Region of Southern Denmark, Denmark - Full Time
Skills Needed
Food Preparation, Quality Control, Hygiene Standards, Team Collaboration, Communication, Attention To Detail, Kitchen Maintenance, Food Safety
Specialization
You should be a trained chef with solid restaurant experience and a passion for high-quality service. Communication in English is required, and Danish is a plus.
Experience Required
Minimum 2 year(s)
Chefs & Cooks_Chef de Partie at Radisson Hotel Group
Maruleng Local Municipality, Limpopo, South Africa - Full Time
Skills Needed
Culinary Skills, Food Safety, Hygiene Regulations, Guest Service, Problem Resolution, Creativity, Teamwork, Integrity, Time Management, Professionalism
Specialization
Candidates should have proven experience in a busy kitchen and strong culinary skills, along with knowledge of food safety and hygiene regulations. A hands-on approach and commitment to exceptional guest service are essential.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Accor
Agadir, Souss-Massa, Morocco - Full Time
Skills Needed
Culinary Arts, Mediterranean Cuisine, Food Hygiene, Haccp, Leadership, Team Spirit, Organizational Skills, Time Management, Attention To Detail, Guest Oriented, Interpersonal Communication, Creativity, Operational Excellence, Cost Control, Innovation, Menu Development
Specialization
Candidates should have a diploma or degree in Culinary Arts or Hotel Management and a minimum of 5 years of experience in a similar role. Fluency in French and English is required, with knowledge of Arabic being an asset.
Experience Required
Minimum 5 year(s)