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Chef Jobs overseas

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Executive Chef at AMF
Moorpark, California, United States - Full Time
Skills Needed
Menu Adherence, Budget Management, Cost Control, Labor Management, Cash Flow Management, Event Planning, Food Purchasing, Staff Scheduling, Recruitment, Training, Staff Retention, Product Quality Control, Sanitation Audits, Profit And Loss Capability, Team Leadership, Organizational Skills
Specialization
Candidates must possess 5+ years of Kitchen Management or Executive Chef experience, preferably with a culinary degree, and required experience in high-volume retail, entertainment, hospitality, or restaurant venues, including banquet style events. Essential qualifications include proven team management/development skills and a current ServSafe certification.
Experience Required
Minimum 5 year(s)
Executive Chef at Radisson Hotel Group
Talpe, Southern Province, Sri Lanka - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Control, Budgeting, Inventory Management, Team Management, Food Safety Compliance, Hygiene Standards, Staff Training, Performance Management, Strategic Planning, Problem Solving, Communication, International Cuisine, Luxury Hospitality
Specialization
Candidates must have proven experience as an Executive Chef or Senior Sous Chef in a luxury hotel or high-end restaurant environment. Strong leadership, financial acumen, and a deep knowledge of international cuisines and modern culinary techniques are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Pathum Thani Town Municipality, , Thailand - Full Time
Skills Needed
Culinary Team Leadership, Food Promotion Planning, Hands On Leadership, Team Motivation, Cost Management, Inventory Management, Budgeting, Menu Planning, Food Preparation, Presentation, Hygiene Standards, Haccp, Food Safety, Food Waste Management, English Proficiency
Specialization
Candidates must possess extensive cooking experience, including a minimum of four years at the Executive Sous Chef level, and be highly energetic leaders capable of managing multiple food and beverage operations simultaneously. A solid understanding of HACCP, food safety, waste management, and good command of English are mandatory.
Experience Required
Minimum 5 year(s)
Executive Chef at Sustainable Restaurant Group
Bend, Oregon, United States - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Sushi Preparation, P&L Management, Quality Control, Staff Training, Menu Development, Operational Excellence, Leadership, Food Safety, Portioning, Plating, Budgeting, Team Development, Communication
Specialization
Candidates must have at least five years of culinary experience and two or more years of management experience in a high-volume, full-service kitchen. Sushi experience is preferred, and the role requires the ability to exercise independent judgment and discretion.
Experience Required
Minimum 5 year(s)
Sous Chef (대리) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Seoul, , South Korea - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Menu Specials, Stock Monitoring, Food Safety, Quality Control, Staff Training, Scheduling, Employee Evaluation, Guest Service, Teamwork, Safety Procedures, Kitchen Operations, Coaching, Discipline
Specialization
Candidates need 4 to 6 years of related work experience, including at least 2 years in a supervisory capacity, and ideally possess a Technical, Trade, or Vocational School Degree. The role requires physical stamina, adherence to strict safety and quality standards, and professional guest interaction.
Experience Required
Minimum 5 year(s)
Executive Chef at Postino WineCafe
Gilbert, Arizona, United States - Full Time
Skills Needed
Food Experience, Team Leadership, Inventory Management, Quality Control, Safety Standards, Financial Accuracy, Mentoring, Communication, Staffing, Documentation, Professional Relationships, Culinary Standards, Product Presentation, Delegation, Trust Building, Cleanliness Guidelines
Specialization
Candidates must have at least 1 year of full-service restaurant Kitchen Manager experience or 3-5 years of service industry management experience. An Associate's degree in Culinary, Hospitality, Management, or Business is preferred, along with a State Food Handler's Management Certification.
Experience Required
Minimum 2 year(s)
Chef de partie at Louvre Hotels Group
Marseille, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Versatility, Hygiene Standards, Cooking Techniques, Teamwork, Stress Management
Specialization
Candidates should possess versatility and mastery of hygiene and safety standards, as well as cooking techniques. Teamwork and stress management skills are also essential for this role.
Executive Chef at Allen Marine Inc
Juneau, Alaska, United States - Full Time
Skills Needed
Food Production, Inventory Management, Sanitation, Menu Development, Leadership, Knife Skills, Haccp Protocols, Recipe Creation, Staff Training, Customer Service, Safety Compliance, Budget Tracking, Cultural Respect, Collaboration, Sustainability, Problem Solving
Specialization
Candidates must have at least 2 years of experience in a commercial kitchen and be proficient in knife skills and leadership. Certifications such as ServSafe and a valid driver's license are also required.
Experience Required
Minimum 2 year(s)
Executive Chef at Noble House Hotels & Resorts
Chatham, Massachusetts, United States - Full Time
Skills Needed
Leadership, Culinary Expertise, Menu Development, Food Safety, Inventory Control, Staff Management, Food Production, Presentation, Cost Control, Budgeting, Training Programs, Banquet Coordination, Fine Dining, Hospitality Industry, Organizational Skills, Innovation
Specialization
Candidates must possess proven experience in fine dining establishments, including banquet and catering experience, along with essential team supervision and management skills. A strong background in food production management, extensive culinary expertise, and demonstrated leadership abilities are required.
Experience Required
Minimum 5 year(s)
Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bengaluru, karnataka, India - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Portion Control, Garnishing, Food Safety, Communication, Teamwork, Training, Scheduling, Coaching, Safety Procedures, Maintenance Reporting, Professional Appearance
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)
Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Hyderabad, Telangana, India - Full Time
Skills Needed
Food Preparation, Cooking, Portion Control, Garnish, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Safety Procedures, Teamwork, Communication, Customer Service, Training Assistance, Scheduling Assistance
Specialization
Candidates should ideally possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no specific supervisory experience or certifications are required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside adherence to all company and safety policies.
Experience Required
Minimum 2 year(s)
Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Old Goa, Goa, India - Full Time
Skills Needed
Food Preparation, Cooking, Portion Control, Garnishing, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Safety Procedures, Teamwork, Communication, Employee Coaching, Scheduling Assistance, Maintenance Reporting
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, alongside professional conduct and strong teamwork skills.
Experience Required
Minimum 2 year(s)
Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, , India - Full Time
Skills Needed
Culinary Arts, Food Preparation, Kitchen Supervision, Menu Development, Food Safety, Team Leadership, Budget Management, Inventory Control, Staff Training, Quality Control, Plating, Haccp, Osha, Guest Relations, Problem Solving, Employee Coaching
Specialization
Candidates need either a high school diploma/GED with 4 years of relevant experience or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Key requirements include supervising food production, leading kitchen teams, maintaining strict sanitation and quality standards, and managing operational budgets.
Experience Required
Minimum 2 year(s)
Chef de Partie at Marriott Irvine Spectrum
Bangkok, , Thailand - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Teamwork, Communication, Time Management, Safety Procedures, Portion Control, Menu Planning, Garnishing, Training, Scheduling, Employee Motivation, Customer Service, Problem Solving, Attention To Detail
Specialization
Candidates should have at least 3 years of related work experience and a technical, trade, or vocational school degree is preferred. No supervisory experience is required for this position.
Experience Required
Minimum 2 year(s)
Chef De Partie at Mint People
Preston, England, United Kingdom - Full Time
Skills Needed
Preparing Meals, Cooking, Stocktaking, Ordering Supplies, Food Safety, Sanitation, Collaboration, Reliability, Driving
Specialization
Candidates must be passionate and reliable individuals ready for new opportunities in contract catering venues such as schools, canteens, and prisons. Applicants are required to have the right to work in the UK and fluency in English, with having a driver's license and personal vehicle being ideal for reaching some remote venues.
Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, , India - Full Time
Skills Needed
Food Preparation, Cooking, Portion Control, Garnish, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Safety Procedures, Teamwork, Communication, 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, alongside professional conduct and strong teamwork skills.
Experience Required
Minimum 2 year(s)
Chef de Partie at The SpitJack
Cork, Munster, Ireland - Full Time
Skills Needed
Haccp, Food Safety Knowledge, Attention To Detail, Presentation, Fast Paced Environment, English Command
Specialization
Candidates must possess a minimum of three years' experience in a professional kitchen, ideally as a Chef de Partie or a strong Commis ready for promotion. Essential requirements include strong knowledge of HACCP and food safety, high attention to detail, and the ability to work effectively in a fast-paced setting with good English command.
Experience Required
Minimum 2 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuta, Bali, Indonesia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Training, Budgeting, Purchasing, Inventory Management, Team Leadership, Guest Relations, Performance Management, Quality Control, Food Presentation, Conflict Resolution, Operational Management
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or food and beverage industry. Strong leadership, communication, and operational management skills are required to maintain brand standards.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Leadership, Budgeting, Cost Control, Purchasing, Inventory Management, Guest Relations, Performance Management, Training And Development, Quality Assurance, Team Building, Conflict Resolution
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or food and beverage industry. Strong leadership, communication, and financial management skills are required to manage staff and operational performance.
Experience Required
Minimum 5 year(s)
Chef De Partie at BaxterStorey
Milton Keynes, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Menu Development, Cleaning And Maintenance, Culinary Skills, Food Safety, Organizational Skills, Communication Skills, Leadership, Flexibility, Attention To Detail, Menu Planning, Food Cost Management, Culinary Trends
Specialization
Candidates should have previous experience as a Chef de Partie or in a similar role, along with a culinary degree or relevant certifications. Strong organizational and communication skills, as well as a commitment to food safety standards, are essential.
Experience Required
Minimum 2 year(s)
Executive Chef at AMF
Moorpark, California, United States -
Full Time

Start Date

Immediate

Expiry Date

22 May, 26

Salary

95000.0

Posted On

21 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Menu Adherence, Budget Management, Cost Control, Labor Management, Cash Flow Management, Event Planning, Food Purchasing, Staff Scheduling, Recruitment, Training, Staff Retention, Product Quality Control, Sanitation Audits, Profit And Loss Capability, Team Leadership, Organizational Skills

Industry

Entertainment Providers

Description
Overview Your next adventure starts here! At Lucky Strike Entertainment, great times and exciting opportunities go hand in hand. Join us as an Executive Chef and become part of a vibrant atmosphere filled with dynamic experiences and endless possibilities. Start making your own luck today! ESSENTIAL DUTIES: Get a glimpse of all you’ll experience as an Executive Chef EMBRACE THE MENU: Adhere to the company’s mandated F&B menu and purchasing programs KEEP AN EYE ON THE NUMBERS: Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary GET THE PARTY STARTED: Work with the Operations team and Sales staff to plan, supervise, and execute for all events, supervising the preparation and service of all food and beverage (in addition to cleanup); assist with cooking when needed PLAN LIKE A PRO: Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume ASSEMBLE AN ALL-STAR TEAM: Work with the center’s management to recruit, hire, train, and retain a rock star kitchen staff. Develop key staff including sous chefs and lead cooks. COMMIT TO QUALITY: Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food KEEP IT CLEAN: Facilitate and manage all kitchen equipment maintenance and implement/conduct sanitation audits and cleaning schedules in order to comply with all local Department of Health (DOH) regulations. Any critical issues? Report them to the General Manager WHO YOU ARE: You’re an experienced Executive Chef with a highly developed sense of customer service, great interpersonal/communication skills, and a high-level of profit and loss capability. You take accountability for your team (like any great leader) and your organizational skills are second to none. Our centers are fast-paced, high-volume retail environments that are as demanding to work in as they are rewarding. You’ll be leading a team of lead cooks, cooks, dishwashers, and servers, and will report to and support your center’s General Manager on all matters food-related. Experience prepping catered events or presenting food for other special events is desirable, but not essential. DESIRED SKILLS: Check out the desired skills below and see if you have what it takes to join our world-class team! 5+ Years of Kitchen Management / Executive Chef Experience Bachelor’s or culinary degree preferred Experience in high-volume retail, entertainment, hospitality, or restaurant venue required Extensive experience in banquet style events Experience managing and developing teams required Current ServSafe certification is required ServSafe instructor certification or ability to be certified is preferred WORK ENVIRONMENT/ PHYSICAL DEMANDS: Typical entertainment center environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. #LI-NB1 Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world’s premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. The pay rate for this position is $75,000 to $95,000. Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: Lucky Strike Entertainment Benefits
Responsibilities
The Executive Chef will manage all food and beverage operations, ensuring adherence to the mandated menu, controlling costs related to sales, labor, and supplies, and overseeing profit and loss statements for food operations. This role involves planning and executing all events, supervising food and beverage preparation and service, and maintaining high standards for product quality and presentation.
Executive Chef at AMF
Moorpark, California, United States - Full Time
Skills Needed
Menu Adherence, Budget Management, Cost Control, Labor Management, Cash Flow Management, Event Planning, Food Purchasing, Staff Scheduling, Recruitment, Training, Staff Retention, Product Quality Control, Sanitation Audits, Profit And Loss Capability, Team Leadership, Organizational Skills
Specialization
Candidates must possess 5+ years of Kitchen Management or Executive Chef experience, preferably with a culinary degree, and required experience in high-volume retail, entertainment, hospitality, or restaurant venues, including banquet style events. Essential qualifications include proven team management/development skills and a current ServSafe certification.
Experience Required
Minimum 5 year(s)
Executive Chef at Radisson Hotel Group
Talpe, Southern Province, Sri Lanka - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Control, Budgeting, Inventory Management, Team Management, Food Safety Compliance, Hygiene Standards, Staff Training, Performance Management, Strategic Planning, Problem Solving, Communication, International Cuisine, Luxury Hospitality
Specialization
Candidates must have proven experience as an Executive Chef or Senior Sous Chef in a luxury hotel or high-end restaurant environment. Strong leadership, financial acumen, and a deep knowledge of international cuisines and modern culinary techniques are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Pathum Thani Town Municipality, , Thailand - Full Time
Skills Needed
Culinary Team Leadership, Food Promotion Planning, Hands On Leadership, Team Motivation, Cost Management, Inventory Management, Budgeting, Menu Planning, Food Preparation, Presentation, Hygiene Standards, Haccp, Food Safety, Food Waste Management, English Proficiency
Specialization
Candidates must possess extensive cooking experience, including a minimum of four years at the Executive Sous Chef level, and be highly energetic leaders capable of managing multiple food and beverage operations simultaneously. A solid understanding of HACCP, food safety, waste management, and good command of English are mandatory.
Experience Required
Minimum 5 year(s)
Executive Chef at Sustainable Restaurant Group
Bend, Oregon, United States - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Sushi Preparation, P&L Management, Quality Control, Staff Training, Menu Development, Operational Excellence, Leadership, Food Safety, Portioning, Plating, Budgeting, Team Development, Communication
Specialization
Candidates must have at least five years of culinary experience and two or more years of management experience in a high-volume, full-service kitchen. Sushi experience is preferred, and the role requires the ability to exercise independent judgment and discretion.
Experience Required
Minimum 5 year(s)
Sous Chef (대리) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Seoul, , South Korea - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Menu Specials, Stock Monitoring, Food Safety, Quality Control, Staff Training, Scheduling, Employee Evaluation, Guest Service, Teamwork, Safety Procedures, Kitchen Operations, Coaching, Discipline
Specialization
Candidates need 4 to 6 years of related work experience, including at least 2 years in a supervisory capacity, and ideally possess a Technical, Trade, or Vocational School Degree. The role requires physical stamina, adherence to strict safety and quality standards, and professional guest interaction.
Experience Required
Minimum 5 year(s)
Executive Chef at Postino WineCafe
Gilbert, Arizona, United States - Full Time
Skills Needed
Food Experience, Team Leadership, Inventory Management, Quality Control, Safety Standards, Financial Accuracy, Mentoring, Communication, Staffing, Documentation, Professional Relationships, Culinary Standards, Product Presentation, Delegation, Trust Building, Cleanliness Guidelines
Specialization
Candidates must have at least 1 year of full-service restaurant Kitchen Manager experience or 3-5 years of service industry management experience. An Associate's degree in Culinary, Hospitality, Management, or Business is preferred, along with a State Food Handler's Management Certification.
Experience Required
Minimum 2 year(s)
Chef de partie at Louvre Hotels Group
Marseille, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Versatility, Hygiene Standards, Cooking Techniques, Teamwork, Stress Management
Specialization
Candidates should possess versatility and mastery of hygiene and safety standards, as well as cooking techniques. Teamwork and stress management skills are also essential for this role.
Executive Chef at Allen Marine Inc
Juneau, Alaska, United States - Full Time
Skills Needed
Food Production, Inventory Management, Sanitation, Menu Development, Leadership, Knife Skills, Haccp Protocols, Recipe Creation, Staff Training, Customer Service, Safety Compliance, Budget Tracking, Cultural Respect, Collaboration, Sustainability, Problem Solving
Specialization
Candidates must have at least 2 years of experience in a commercial kitchen and be proficient in knife skills and leadership. Certifications such as ServSafe and a valid driver's license are also required.
Experience Required
Minimum 2 year(s)
Executive Chef at Noble House Hotels & Resorts
Chatham, Massachusetts, United States - Full Time
Skills Needed
Leadership, Culinary Expertise, Menu Development, Food Safety, Inventory Control, Staff Management, Food Production, Presentation, Cost Control, Budgeting, Training Programs, Banquet Coordination, Fine Dining, Hospitality Industry, Organizational Skills, Innovation
Specialization
Candidates must possess proven experience in fine dining establishments, including banquet and catering experience, along with essential team supervision and management skills. A strong background in food production management, extensive culinary expertise, and demonstrated leadership abilities are required.
Experience Required
Minimum 5 year(s)
Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bengaluru, karnataka, India - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Portion Control, Garnishing, Food Safety, Communication, Teamwork, Training, Scheduling, Coaching, Safety Procedures, Maintenance Reporting, Professional Appearance
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)
Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Hyderabad, Telangana, India - Full Time
Skills Needed
Food Preparation, Cooking, Portion Control, Garnish, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Safety Procedures, Teamwork, Communication, Customer Service, Training Assistance, Scheduling Assistance
Specialization
Candidates should ideally possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no specific supervisory experience or certifications are required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside adherence to all company and safety policies.
Experience Required
Minimum 2 year(s)
Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Old Goa, Goa, India - Full Time
Skills Needed
Food Preparation, Cooking, Portion Control, Garnishing, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Safety Procedures, Teamwork, Communication, Employee Coaching, Scheduling Assistance, Maintenance Reporting
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, alongside professional conduct and strong teamwork skills.
Experience Required
Minimum 2 year(s)
Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, , India - Full Time
Skills Needed
Culinary Arts, Food Preparation, Kitchen Supervision, Menu Development, Food Safety, Team Leadership, Budget Management, Inventory Control, Staff Training, Quality Control, Plating, Haccp, Osha, Guest Relations, Problem Solving, Employee Coaching
Specialization
Candidates need either a high school diploma/GED with 4 years of relevant experience or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Key requirements include supervising food production, leading kitchen teams, maintaining strict sanitation and quality standards, and managing operational budgets.
Experience Required
Minimum 2 year(s)
Chef de Partie at Marriott Irvine Spectrum
Bangkok, , Thailand - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Teamwork, Communication, Time Management, Safety Procedures, Portion Control, Menu Planning, Garnishing, Training, Scheduling, Employee Motivation, Customer Service, Problem Solving, Attention To Detail
Specialization
Candidates should have at least 3 years of related work experience and a technical, trade, or vocational school degree is preferred. No supervisory experience is required for this position.
Experience Required
Minimum 2 year(s)
Chef De Partie at Mint People
Preston, England, United Kingdom - Full Time
Skills Needed
Preparing Meals, Cooking, Stocktaking, Ordering Supplies, Food Safety, Sanitation, Collaboration, Reliability, Driving
Specialization
Candidates must be passionate and reliable individuals ready for new opportunities in contract catering venues such as schools, canteens, and prisons. Applicants are required to have the right to work in the UK and fluency in English, with having a driver's license and personal vehicle being ideal for reaching some remote venues.
Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, , India - Full Time
Skills Needed
Food Preparation, Cooking, Portion Control, Garnish, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Safety Procedures, Teamwork, Communication, 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, alongside professional conduct and strong teamwork skills.
Experience Required
Minimum 2 year(s)
Chef de Partie at The SpitJack
Cork, Munster, Ireland - Full Time
Skills Needed
Haccp, Food Safety Knowledge, Attention To Detail, Presentation, Fast Paced Environment, English Command
Specialization
Candidates must possess a minimum of three years' experience in a professional kitchen, ideally as a Chef de Partie or a strong Commis ready for promotion. Essential requirements include strong knowledge of HACCP and food safety, high attention to detail, and the ability to work effectively in a fast-paced setting with good English command.
Experience Required
Minimum 2 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuta, Bali, Indonesia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Training, Budgeting, Purchasing, Inventory Management, Team Leadership, Guest Relations, Performance Management, Quality Control, Food Presentation, Conflict Resolution, Operational Management
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or food and beverage industry. Strong leadership, communication, and operational management skills are required to maintain brand standards.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Leadership, Budgeting, Cost Control, Purchasing, Inventory Management, Guest Relations, Performance Management, Training And Development, Quality Assurance, Team Building, Conflict Resolution
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or food and beverage industry. Strong leadership, communication, and financial management skills are required to manage staff and operational performance.
Experience Required
Minimum 5 year(s)
Chef De Partie at BaxterStorey
Milton Keynes, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Menu Development, Cleaning And Maintenance, Culinary Skills, Food Safety, Organizational Skills, Communication Skills, Leadership, Flexibility, Attention To Detail, Menu Planning, Food Cost Management, Culinary Trends
Specialization
Candidates should have previous experience as a Chef de Partie or in a similar role, along with a culinary degree or relevant certifications. Strong organizational and communication skills, as well as a commitment to food safety standards, are essential.
Experience Required
Minimum 2 year(s)