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Assistant Chef at Clearfork Academy
Fort Worth, Texas, United States - Full Time
Skills Needed
Food Preparation, Sanitation Standards, Inventory Maintenance, Client Interaction, Communication Skills, Teamwork, Time Management, Problem Solving
Specialization
A high school diploma or one year of work experience is required, along with 1 to 3 years in a related food service position preferred. Certifications in CPR/FA, Handle with Care, and Food Handling are also required upon hire.
Chef De Partie at DO & CO AG
Hounslow, England, United Kingdom - Full Time
Skills Needed
Culinary Skills, Food Preparation, Cooking Techniques, Food Safety, Hygiene Standards, Inventory Management, Stock Control, Cost Control, Team Management, Time Management, Communication, Knife Skills, Quality Control, Adherence To Regulations
Specialization
Candidates must possess proven experience as a Chef de Partie or in a similar high-volume role, preferably within airline catering, requiring a minimum of three years in a kitchen environment. Essential qualifications include a culinary diploma, strong knowledge of food safety regulations, excellent organizational skills for working under pressure, and the flexibility to work various shifts.
Experience Required
Minimum 2 year(s)
Chef de Partie at Radisson Hotel Group
Mirqab, Capital Governorate, Kuwait - Full Time
Skills Needed
Culinary Skills, Food Safety, Hygiene Regulations, Teamwork, Guest Service, Problem Resolution, Cost Control, Inventory Control, Performance Attainment, Compliance, Due Diligence, Best Practice Activities
Specialization
Candidates must possess proven experience in a relevant, busy kitchen environment, coupled with strong culinary skills and thorough knowledge of food safety and hygiene regulations. Essential qualities include a hands-on approach, commitment to exceptional guest service, personal integrity, and the ability to find creative solutions while taking ownership of tasks.
Experience Required
Minimum 2 year(s)
Chef De Partie at Sige Relais Chateaux
St Saviour, , Jersey - Full Time
Skills Needed
Food Production, Hygiene, Presentation, Section Management, Mentoring, Resource Management, Cooking, Portion Control, Cleaning, Equipment Maintenance, Supervision, Training, Operational Monitoring, Professional Presentation, Punctuality, Terrine Making
Specialization
Candidates must possess a Level 2 food hygiene certificate and relevant culinary qualifications, coupled with a minimum of two years' experience working in a busy kitchen environment. Essential attributes include the ability to perform effectively under pressure, strong organizational skills, and ambition to advance towards a Junior Sous Chef position.
Experience Required
Minimum 2 year(s)
Executive Chef at Forefront Healthcare & Culinary Services
Meadville, Pennsylvania, United States - Full Time
Skills Needed
Culinary Skills, Kitchen Management, Staff Management, Menu Design, Conflict Resolution, Sanitation Regulations, Safety Standards, Cooking Methods, Customer Satisfaction, Team Leadership, Inventory Management, Emergency Handling, Positive Attitude, Communication Skills, Time Management, Problem Solving
Specialization
Candidates should have proven experience as an Executive Chef, preferably in a healthcare environment. A BS degree in culinary science or a related certificate is a plus, along with at least three years of culinary and kitchen management experience.
Experience Required
Minimum 2 year(s)
Sous Chef (대리) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Seoul, , South Korea - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Menu Specials, Food Safety, Stock Monitoring, 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 preferably hold a Technical, Trade, or Vocational School Degree. The role requires physical stamina, adherence to all company and safety policies, and the ability to address guest service needs professionally.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, , India - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Preparation, Financial Performance Management, Quality Control, Staff Development, Sanitation Standards, Purchasing, Menu Development, Budgeting, Guest Service, Team Building, Problem Solving, Performance Management, Coaching, Hospitality
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include leading kitchen teams, setting performance goals, managing controllable expenses like food cost, and ensuring exceptional customer service standards are met.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Nha Trang, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Preparation, Financial Performance, Quality Control, Sanitation Standards, Purchasing, Menu Development, Guest Service, Staff Development, Budget Management, Safety Procedures, Team Building, Problem Solving, Performance Management, Hospitality
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include leading kitchen management, setting performance goals, managing controllable expenses, ensuring exceptional customer service, and administering HR activities like training and performance appraisals.
Experience Required
Minimum 5 year(s)
Breakfast Chef at Mad Swans
East Hampshire, England, United Kingdom - Full Time
Skills Needed
Cooking, Food Preparation, Consistency, Hygiene, Food Safety, Stock Takes, Order Management, Delivery Management, Communication, Leadership Potential, Organization, Multitasking, Teamwork, Proactive, Resilience, Problem Solving
Specialization
Candidates must have previous experience as a Breakfast Chef or Chef de Partie, demonstrating a genuine passion for food, creativity, and high standards, including strong dough preparation and cooking techniques. Essential attributes include being an excellent communicator, organized, self-driven, resilient, and comfortable working in a fast-paced team environment.
Experience Required
Minimum 2 year(s)
Executive Chef at Shades Bar & Grill
Panama City Beach, Florida, United States - Full Time
Skills Needed
High Volume Kitchen Experience, Food Preparation, Cooking Skills, Food Safety, Sanitation Procedures, Leadership Skills, Food Cost Understanding, Ordering, Multitasking, Prioritization, Problem Solving, Teamwork, Creativity, Flexibility, Judgment
Specialization
Candidates should have prior high volume kitchen experience and demonstrate strong cooking skills. Knowledge of food safety, kitchen systems, and the ability to work in a fast-paced environment are 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, Hygiene Standards, Inventory Management, Stock Control, Knife Skills, Cooking Techniques, Team Leadership, Time Management, Organizational Skills, Cost Control, Menu Preparation, Food Presentation, Quality Assurance
Specialization
Candidates must have at least 3 years of experience in a high-volume kitchen, preferably in airline catering or large-scale production. A culinary diploma or equivalent qualification is required, along with strong organizational skills and the ability to work flexible shifts.
Experience Required
Minimum 2 year(s)
Chef/Cook (FT) at Delmar Gardens of Chesterfield
Chesterfield, Missouri, United States - Full Time
Skills Needed
Culinary Skills, Meal Preparation, Food Service, Menu Planning, Kitchen Operations
Specialization
The ideal candidate should have prior experience in settings such as hospitals, hotels, banquet facilities, or senior housing. A passion for culinary arts and a commitment to the mission of love, care, and understanding are required.
Executive Chef at dnata
Sioux City, Iowa, United States - Full Time
Skills Needed
Culinary Skills, Menu Planning, Recipe Development, Food Safety, Inventory Management, Budgeting, Leadership, Creativity, International Cuisine, Process Improvements, Communication, Training, Multi Tasking, Attention To Detail, Food Hygiene, Supplier Relationships
Specialization
Candidates should have a Bachelor's degree preferred or an Associate degree with at least ten years of culinary experience, including five years in high-volume food production and airline catering. Expertise in international cuisine and prior experience in Michelin-starred restaurants are also required.
Experience Required
Minimum 10 year(s)
Executive Chef at Accor
Singapore, , Singapore - Full Time
Skills Needed
Menu Development, Culinary Leadership, Food Quality, Purchasing, Inventory Management, Food Cost Control, Budgeting, Hygiene Standards, Haccp, Costing, Menu Engineering, Team Building, Operational Excellence, Creative Flair, Training, Collaboration
Specialization
Candidates must possess 8–10 years of culinary experience, including at least 3 years in an Executive Chef or Senior Sous Chef capacity, preferably within high-volume, lifestyle, or concept-driven restaurants. Essential qualifications include strong creative flair, excellent knowledge of kitchen operations, HACCP, costing, menu engineering, and proven leadership skills.
Experience Required
Minimum 5 year(s)
Chef De Partie at Mint People
Llanbadrig Community, Wales, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Culinary Collaboration, Stocktaking, Supply Ordering, Food Safety, Sanitation Standards
Specialization
Candidates must have the right to work in the UK and be fluent in English. It is highly preferred that applicants possess a valid driver's license and their own vehicle to access various remote catering venues.
Experience Required
Minimum 2 year(s)
Chef de Partie at Relais & Châteaux Park-Hotel Egerner Höfe
Crozet, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Arts, Food Preparation, Hygiene Standards, Stock Management, Teamwork, Stress Management, Sauce Preparation, Fish Preparation, Meat Preparation, Inventory Control, Food Safety Compliance, Kitchen Organization
Specialization
Candidates must possess a CAP/BEP vocational qualification and significant experience in luxury hospitality. A strong team spirit, professional presentation, and the ability to work effectively under pressure are essential.
Experience Required
Minimum 2 year(s)
Chef pâtissier at Barrière
La Baule-Escoublac, Pays de la Loire, France - Full Time
Skills Needed
Pastry Making, Haccp Compliance, Chocolate Tempering, Food Preparation, Plating, Team Leadership, English Language Proficiency, Culinary Techniques, Attention To Detail, Stress Management
Specialization
The ideal candidate should have experience in a high-end establishment and possess strong technical skills in pastry and chocolate work. Proficiency in English and the ability to maintain composure in a fast-paced environment are essential.
Experience Required
Minimum 2 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Surabaya, East Java, Indonesia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Cost Control, Purchasing, Inventory Management, Guest Relations, Performance Management, Training And Development, Quality Control, Leadership, Communication Skills, Problem Solving
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 oversee kitchen operations effectively.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Indore, Madhya Pradesh, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Purchasing, Quality Control, Team Leadership, Customer Service, Performance Management, Food Preparation, Training And Development, Inventory Management, Conflict Resolution
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts with 4 years of experience. Strong leadership, communication, and financial management skills are required to oversee kitchen teams and property-wide food services.
Experience Required
Minimum 5 year(s)
Chef De Partie at DO & CO AG
Hounslow, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Menu Planning, Inventory Management, Stock Control, Food Safety, Hygiene Standards, Cost Control, Team Leadership, Communication, Time Management, Knife Skills, Culinary Techniques
Specialization
Candidates must possess proven experience as a Chef de Partie or in a similar high-volume role, preferably within airline catering, requiring a minimum of 3 years in a kitchen environment. Essential qualifications include a culinary diploma, strong knowledge of food safety regulations, excellent organizational skills, and the ability to work effectively under pressure in a team setting.
Experience Required
Minimum 2 year(s)
Assistant Chef at Clearfork Academy
Fort Worth, Texas, United States -
Full Time

Start Date

Immediate

Expiry Date

30 Apr, 26

Salary

0.0

Posted On

30 Jan, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Food Preparation, Sanitation Standards, Inventory Maintenance, Client Interaction, Communication Skills, Teamwork, Time Management, Problem Solving

Industry

Hospitals and Health Care

Description
Description Job Title: Assistant Chef Employment Status: Hourly (Non-Exempt) Department: Operations Reports To: Head Chef MISSION STATEMENT: Leading adolescents to a new legacy. The mission of CLEARFORK ACADEMY is to offer the highest quality and professional, substance abuse and mental health treatment across a full continuum of care. We are committed to treating patients and their families with the highest regard and respect as clients work toward reaching their highest growth potential in their recovery process. This is accomplished through the strict adherence to the highest ethical standards of care and policies and procedures set forth by the Texas Department of State of Health Services and the Joint Commission. CLEARFORK ACADEMY ensures all clients are treated with compassion, respect, and dignity regardless of race, creed, age, sex, handicaps, or sexual orientation. CLEARFORK ACADEMY employees are competent and responsible personnel who adhere to a strict code of professional ethics which include but are not limited to the prohibition of fraternization with patients, exploitation of clients, or any criminal behaviors. CLEARFORK ACADEMY provides clients with accurate and complete information regarding the available services including the program rules, regulations, goals, and objectives of the program. Appropriate availability of alternative treatment modalities is made at any time before during or after treatment if they are requested or the client’s needs are out of the scope of our practice. CLEARFORK ACADEMY will ensure that discharge from treatment is conducted in accordance with Texas rule standards. CLEARFORK ACADEMY provides both Texas and Joint Commission environment of care standards. CLEARFORK ACADEMY will take all necessary and appropriate measures to maintain individual client records and information in a confidential and professional manner. CLEARFORK ACADEMY strives to maintain positive relations with the surrounding community and pursues every reasonable action to encourage responsible client behaviors and community safety. SUMMARY The Assistant Chef at Clearfork Academy is responsible for assisting the Head Chef in any matters related to kitchen functions. This includes, but is not limited to, assisting with maintenance, hygiene, and cleanliness within preparation areas as well as food preparation, grocery shopping, and inventory maintenance. Prepares a variety of foods for breakfast, lunch, and dinner for clients in a residential treatment facility. Responsible for sanitizing equipment and utensils and ensures kitchen area is in compliance with all state, federal, and Joint Commission regulatory guidance. AGE/PATIENT POPULATION(S) SERVED Age of Patient Population Served: Adolescent and Young Adult Males Population Served: Persons meeting DSM 5 criteria for substance use disorders with or without co-occurring psychiatric illness. ESSENTIAL DUTIES AND RESPONSIBILITIES Prepares or directs preparation of food served using established production procedures and systems with deference to Program Chef instructions. Ensures availability of supplies and food or approved substitutions in adequate time for preparation. Serves or ensures proper serving of food for clients Complies with established sanitation standards, personal hygiene, and health standards. Observes proper food preparation and handling techniques. Cleans and sanitizes all equipment and utensils after use. Stores food properly and safely, marking the date and item. Prepares a variety of foods, such as meats, vegetables, desserts, and snacks according to Head Chef’s instructions and dietary needs of clients. Reports necessary equipment needs, repairs, and maintenance to supervisor. Apportions food for serving. Maintains daily production records. Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation. Completes food temperature checks before service. Ensures compliance with all state, federal, and Joint Commission regulatory guidance. Other duties and tasks as assigned. Requirements AGE SPECIFIC COMPETENCIES (ADOLESCENT AND YOUNG ADULT MALES) Allows patient to maintain control; involves patient in decision-making and planning of care, as appropriate to condition and situation. Encourages participation in care. Demonstrates clinical knowledge of expected vital signs. Identifies trauma, abuse/neglect or exploitation a client may have experienced. Encourages family support. Recognizes/respects concerns over interruption of work/plans/separation from family, etc. Recognizes fears regarding potential lifestyle changes. Encourages verbalization of fears and anxiety; maintains age-appropriate communication. Demonstrates an understanding of developmental milestones of adolescents and young adult. MINIMUM JOB REQUIREMENTS Education, Training, and Experience Required: High School Diploma or one year of work experience 1 to 3 years work experience in a related food service position (preferred). Current CPR/FA certification (upon hire) Current Handle with Care Physical Holding Certification (upon hire) Current Food Handler or Safeserve certification (upon hire) Must possess a valid Class C Texas Driver’s License REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES Knowledge of industry standards as related to the position of healthcare facility cook. Professional readiness: Issues related to self-awareness, diversity, ethics, and continuing education. Knowledge of PC and Mac software programs, particularly Microsoft Word and Excel is required. Written and oral communication skills; must be able to concentrate on work amid distractions such as noise, conversations, and foot traffic. Must maintain self-control in volatile or hostile situations such as when verbally or physically confronted in an aggressive manner. Must be able to work independently with little direct supervision in an unstructured environment with multiple demands Ability to represent the program well in interactions both inside and outside the facility. Demonstrates an understanding of the developmental milestones of adolescents and young adults. PHYSICAL DEMANDS/WORKING CONDITIONS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally required to stand or sit for extended periods of time. The employee must occasionally lift and/or move up to 25 pounds. The job requires frequent contact with water (hand washing and cleaning) and working with body fluid and hazardous chemicals. When under these working conditions, OSHA standards and universal precautions must be followed at all times. While performing the duties of this job, the employee must be able to work in a fast-paced environment with minimal to high volumes of stress. EEOC STATEMENT: It is our policy to abide by all Federal and State laws, as well as, the requirements of 41 CFR 60-1.4(a), 60-300.5(a) and 60- 741.5(a), prohibiting discrimination against qualified individuals based on their status as protected veterans or individuals with disabilities, and prohibiting discrimination against all individuals based on their race, color, religion, sex, sexual orientation, gender identity, or national origin
Responsibilities
The Assistant Chef is responsible for assisting the Head Chef with kitchen functions, including food preparation and maintaining hygiene standards. They ensure compliance with health regulations and assist in serving meals to clients.
Assistant Chef at Clearfork Academy
Fort Worth, Texas, United States - Full Time
Skills Needed
Food Preparation, Sanitation Standards, Inventory Maintenance, Client Interaction, Communication Skills, Teamwork, Time Management, Problem Solving
Specialization
A high school diploma or one year of work experience is required, along with 1 to 3 years in a related food service position preferred. Certifications in CPR/FA, Handle with Care, and Food Handling are also required upon hire.
Chef De Partie at DO & CO AG
Hounslow, England, United Kingdom - Full Time
Skills Needed
Culinary Skills, Food Preparation, Cooking Techniques, Food Safety, Hygiene Standards, Inventory Management, Stock Control, Cost Control, Team Management, Time Management, Communication, Knife Skills, Quality Control, Adherence To Regulations
Specialization
Candidates must possess proven experience as a Chef de Partie or in a similar high-volume role, preferably within airline catering, requiring a minimum of three years in a kitchen environment. Essential qualifications include a culinary diploma, strong knowledge of food safety regulations, excellent organizational skills for working under pressure, and the flexibility to work various shifts.
Experience Required
Minimum 2 year(s)
Chef de Partie at Radisson Hotel Group
Mirqab, Capital Governorate, Kuwait - Full Time
Skills Needed
Culinary Skills, Food Safety, Hygiene Regulations, Teamwork, Guest Service, Problem Resolution, Cost Control, Inventory Control, Performance Attainment, Compliance, Due Diligence, Best Practice Activities
Specialization
Candidates must possess proven experience in a relevant, busy kitchen environment, coupled with strong culinary skills and thorough knowledge of food safety and hygiene regulations. Essential qualities include a hands-on approach, commitment to exceptional guest service, personal integrity, and the ability to find creative solutions while taking ownership of tasks.
Experience Required
Minimum 2 year(s)
Chef De Partie at Sige Relais Chateaux
St Saviour, , Jersey - Full Time
Skills Needed
Food Production, Hygiene, Presentation, Section Management, Mentoring, Resource Management, Cooking, Portion Control, Cleaning, Equipment Maintenance, Supervision, Training, Operational Monitoring, Professional Presentation, Punctuality, Terrine Making
Specialization
Candidates must possess a Level 2 food hygiene certificate and relevant culinary qualifications, coupled with a minimum of two years' experience working in a busy kitchen environment. Essential attributes include the ability to perform effectively under pressure, strong organizational skills, and ambition to advance towards a Junior Sous Chef position.
Experience Required
Minimum 2 year(s)
Executive Chef at Forefront Healthcare & Culinary Services
Meadville, Pennsylvania, United States - Full Time
Skills Needed
Culinary Skills, Kitchen Management, Staff Management, Menu Design, Conflict Resolution, Sanitation Regulations, Safety Standards, Cooking Methods, Customer Satisfaction, Team Leadership, Inventory Management, Emergency Handling, Positive Attitude, Communication Skills, Time Management, Problem Solving
Specialization
Candidates should have proven experience as an Executive Chef, preferably in a healthcare environment. A BS degree in culinary science or a related certificate is a plus, along with at least three years of culinary and kitchen management experience.
Experience Required
Minimum 2 year(s)
Sous Chef (대리) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Seoul, , South Korea - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Menu Specials, Food Safety, Stock Monitoring, 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 preferably hold a Technical, Trade, or Vocational School Degree. The role requires physical stamina, adherence to all company and safety policies, and the ability to address guest service needs professionally.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, , India - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Preparation, Financial Performance Management, Quality Control, Staff Development, Sanitation Standards, Purchasing, Menu Development, Budgeting, Guest Service, Team Building, Problem Solving, Performance Management, Coaching, Hospitality
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include leading kitchen teams, setting performance goals, managing controllable expenses like food cost, and ensuring exceptional customer service standards are met.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Nha Trang, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Preparation, Financial Performance, Quality Control, Sanitation Standards, Purchasing, Menu Development, Guest Service, Staff Development, Budget Management, Safety Procedures, Team Building, Problem Solving, Performance Management, Hospitality
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include leading kitchen management, setting performance goals, managing controllable expenses, ensuring exceptional customer service, and administering HR activities like training and performance appraisals.
Experience Required
Minimum 5 year(s)
Breakfast Chef at Mad Swans
East Hampshire, England, United Kingdom - Full Time
Skills Needed
Cooking, Food Preparation, Consistency, Hygiene, Food Safety, Stock Takes, Order Management, Delivery Management, Communication, Leadership Potential, Organization, Multitasking, Teamwork, Proactive, Resilience, Problem Solving
Specialization
Candidates must have previous experience as a Breakfast Chef or Chef de Partie, demonstrating a genuine passion for food, creativity, and high standards, including strong dough preparation and cooking techniques. Essential attributes include being an excellent communicator, organized, self-driven, resilient, and comfortable working in a fast-paced team environment.
Experience Required
Minimum 2 year(s)
Executive Chef at Shades Bar & Grill
Panama City Beach, Florida, United States - Full Time
Skills Needed
High Volume Kitchen Experience, Food Preparation, Cooking Skills, Food Safety, Sanitation Procedures, Leadership Skills, Food Cost Understanding, Ordering, Multitasking, Prioritization, Problem Solving, Teamwork, Creativity, Flexibility, Judgment
Specialization
Candidates should have prior high volume kitchen experience and demonstrate strong cooking skills. Knowledge of food safety, kitchen systems, and the ability to work in a fast-paced environment are 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, Hygiene Standards, Inventory Management, Stock Control, Knife Skills, Cooking Techniques, Team Leadership, Time Management, Organizational Skills, Cost Control, Menu Preparation, Food Presentation, Quality Assurance
Specialization
Candidates must have at least 3 years of experience in a high-volume kitchen, preferably in airline catering or large-scale production. A culinary diploma or equivalent qualification is required, along with strong organizational skills and the ability to work flexible shifts.
Experience Required
Minimum 2 year(s)
Chef/Cook (FT) at Delmar Gardens of Chesterfield
Chesterfield, Missouri, United States - Full Time
Skills Needed
Culinary Skills, Meal Preparation, Food Service, Menu Planning, Kitchen Operations
Specialization
The ideal candidate should have prior experience in settings such as hospitals, hotels, banquet facilities, or senior housing. A passion for culinary arts and a commitment to the mission of love, care, and understanding are required.
Executive Chef at dnata
Sioux City, Iowa, United States - Full Time
Skills Needed
Culinary Skills, Menu Planning, Recipe Development, Food Safety, Inventory Management, Budgeting, Leadership, Creativity, International Cuisine, Process Improvements, Communication, Training, Multi Tasking, Attention To Detail, Food Hygiene, Supplier Relationships
Specialization
Candidates should have a Bachelor's degree preferred or an Associate degree with at least ten years of culinary experience, including five years in high-volume food production and airline catering. Expertise in international cuisine and prior experience in Michelin-starred restaurants are also required.
Experience Required
Minimum 10 year(s)
Executive Chef at Accor
Singapore, , Singapore - Full Time
Skills Needed
Menu Development, Culinary Leadership, Food Quality, Purchasing, Inventory Management, Food Cost Control, Budgeting, Hygiene Standards, Haccp, Costing, Menu Engineering, Team Building, Operational Excellence, Creative Flair, Training, Collaboration
Specialization
Candidates must possess 8–10 years of culinary experience, including at least 3 years in an Executive Chef or Senior Sous Chef capacity, preferably within high-volume, lifestyle, or concept-driven restaurants. Essential qualifications include strong creative flair, excellent knowledge of kitchen operations, HACCP, costing, menu engineering, and proven leadership skills.
Experience Required
Minimum 5 year(s)
Chef De Partie at Mint People
Llanbadrig Community, Wales, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Culinary Collaboration, Stocktaking, Supply Ordering, Food Safety, Sanitation Standards
Specialization
Candidates must have the right to work in the UK and be fluent in English. It is highly preferred that applicants possess a valid driver's license and their own vehicle to access various remote catering venues.
Experience Required
Minimum 2 year(s)
Chef de Partie at Relais & Châteaux Park-Hotel Egerner Höfe
Crozet, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Arts, Food Preparation, Hygiene Standards, Stock Management, Teamwork, Stress Management, Sauce Preparation, Fish Preparation, Meat Preparation, Inventory Control, Food Safety Compliance, Kitchen Organization
Specialization
Candidates must possess a CAP/BEP vocational qualification and significant experience in luxury hospitality. A strong team spirit, professional presentation, and the ability to work effectively under pressure are essential.
Experience Required
Minimum 2 year(s)
Chef pâtissier at Barrière
La Baule-Escoublac, Pays de la Loire, France - Full Time
Skills Needed
Pastry Making, Haccp Compliance, Chocolate Tempering, Food Preparation, Plating, Team Leadership, English Language Proficiency, Culinary Techniques, Attention To Detail, Stress Management
Specialization
The ideal candidate should have experience in a high-end establishment and possess strong technical skills in pastry and chocolate work. Proficiency in English and the ability to maintain composure in a fast-paced environment are essential.
Experience Required
Minimum 2 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Surabaya, East Java, Indonesia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Cost Control, Purchasing, Inventory Management, Guest Relations, Performance Management, Training And Development, Quality Control, Leadership, Communication Skills, Problem Solving
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 oversee kitchen operations effectively.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Indore, Madhya Pradesh, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Purchasing, Quality Control, Team Leadership, Customer Service, Performance Management, Food Preparation, Training And Development, Inventory Management, Conflict Resolution
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts with 4 years of experience. Strong leadership, communication, and financial management skills are required to oversee kitchen teams and property-wide food services.
Experience Required
Minimum 5 year(s)
Chef De Partie at DO & CO AG
Hounslow, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Menu Planning, Inventory Management, Stock Control, Food Safety, Hygiene Standards, Cost Control, Team Leadership, Communication, Time Management, Knife Skills, Culinary Techniques
Specialization
Candidates must possess proven experience as a Chef de Partie or in a similar high-volume role, preferably within airline catering, requiring a minimum of 3 years in a kitchen environment. Essential qualifications include a culinary diploma, strong knowledge of food safety regulations, excellent organizational skills, and the ability to work effectively under pressure in a team setting.
Experience Required
Minimum 2 year(s)