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Chef De Partie Jobs overseas

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Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
City of Medan, North Sumatra, Indonesia - Full Time
Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Budget Management, Sanitation Standards, Food Presentation, Purchasing, Equipment Maintenance, Quality Control, Team Building, Customer Service, Performance Management, Mentoring, Problem Solving, Scheduling, Inventory Management
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties involve managing shift operations, preparing food, developing staff, and ensuring strict compliance with all food handling and sanitation regulations.
Experience Required
Minimum 2 year(s)
Sous Chef at Minor International
Abu Dhabi, Abu Dhabi, United Arab Emirates - Full Time
Skills Needed
Culinary Skills, Leadership Skills, Food Safety, Menu Development, Team Building, Haccp Compliance, Guest Satisfaction, Training And Development, Inter Departmental Communication, Food Presentation, Asset Management, Problem Solving, Sanitation Practices, Productivity Management, Food Cost Management, Market Trend Analysis
Specialization
Candidates should have a minimum of 2 years of experience in a similar role, with strong culinary skills and leadership abilities. Experience in a 5-star hotel environment is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Kimpton Hotels & Restaurants
Pacific Grove, California, United States - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Training, Problem Solving, Interpersonal Skills, Multitasking, Creativity, Time Management, Food Quality Control, Budget Management, Team Collaboration, Customer Service, Staff Development, Scheduling, Inventory Management
Specialization
Candidates should have at least 1 year of culinary experience in a high-volume restaurant and possess strong leadership and communication skills. A bachelor's degree in Culinary Science is preferred, along with a flexible schedule.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Coimbatore, tamil nadu, India - Full Time
Skills Needed
Leadership, Interpersonal Skills, Training Skills, Communication Skills, Customer Contact Skills, Results Oriented, Service Oriented, Attention To Detail, Multi Tasking, Stress Management, Team Player, Motivator, Self Starter, Professional Grooming, Food Safety Management, Culinary Operations Management
Specialization
Candidates should have a diploma from a reputable hospitality management or culinary school and a minimum of 5 years of experience in managing food production and culinary operations. Proficiency in English and knowledge of MS Office is required, along with strong leadership and interpersonal skills.
Experience Required
Minimum 5 year(s)
Demi Chef at Accor
Cairns, Queensland, Australia - Full Time
Skills Needed
Culinary Skills, Food Preparation, Time Management, Attention To Detail, Teamwork, Food Safety, Presentation Skills, Multitasking, Adaptability, Leadership, Stock Management, Hygiene Standards, Breakfast Operations, Service Orientation, Creativity, Consistency
Specialization
Candidates should have trade qualifications and experience in the hotel industry, particularly in à la carte breakfast service. Strong culinary knowledge, time management skills, and a service-oriented mindset are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Mother Wolf Miami
Miami, Florida, United States - Full Time
Skills Needed
Communication Skills, Multitasking, Attention To Detail, Organization, Self Motivation, Teamwork, Food Preparation, Supervision, Recipe Management, Food Quality Control, Stock Management, Cleaning, Time Management, Problem Solving, Culinary Skills, Customer Service
Specialization
Candidates must have at least two years of experience in a full-service restaurant and possess a Food Handler Certificate. Strong communication, organization, and multitasking skills are essential.
Experience Required
Minimum 2 year(s)
Demi Chef at HIND Management
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Menu Planning, Food Preparation, Cooking Techniques, Food Presentation, Hygiene Regulations, Staff Training, Food Cost Control, Quality Monitoring, Communication, Teamwork, Creativity, Problem Solving
Specialization
The job requires a passion for food and creativity, along with the ability to work collaboratively with kitchen and waiting staff. Experience in food preparation and knowledge of hygiene regulations are essential.
Sous Chef at Flathead Lake Lodge
Bigfork, Montana, United States - Full Time
Skills Needed
Culinary Skills, Food Service Operations, Team Collaboration, Event Execution, Food Cost Control, Meal Presentation, Staff Management, Positive Attitude, Selfless Leadership, Problem Solving, Time Management, Adaptability, Communication, Work Ethic, Durability, Genuine Service
Specialization
Candidates must be capable of standing for up to 8 hours a day and lifting up to 50 lbs. A willingness to assist in other departments is also required.
Experience Required
Minimum 2 year(s)
Sous Chef at HIND Management
Christchurch, Canterbury, New Zealand - Full Time
Skills Needed
Team Management, Menu Planning, Cooking Techniques, Food Safety, Cost Control, Communication Skills, Leadership Skills, Culinary Trends, Pastry Experience, Hot Kitchen Experience, Conference Experience, Presentation Skills, Ms Office, Rostering, Health And Safety Knowledge
Specialization
Candidates should have a minimum of two years' relevant experience and preferably hold a Certificate in Cookery (Level 4). Strong communication, leadership skills, and a solid understanding of culinary trends and kitchen processes are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Madeline Hotel and Residences Auberge Resorts Collection
Playa del Carmen, Quintana Roo, Mexico - Full Time
Skills Needed
Culinary Skills, Leadership, Menu Creation, Food Preparation, Quality Control, Inventory Management, Team Training, Food Safety, Customer Service, Creativity, Communication, Time Management, Attention To Detail, Problem Solving, Adaptability, Cultural Awareness
Specialization
Candidates must have a culinary certificate or degree and at least two years of experience in a kitchen leadership role. Advanced English proficiency and flexibility to work weekends and holidays are also required.
Experience Required
Minimum 2 year(s)
Sous Chef at Power International Holding
, , Qatar - Full Time
Skills Needed
Culinary Techniques, Food Safety, Sanitation, Leadership, Quality Management, Food Presentation, Agility, Resilience, Inventory Management, Menu Planning, Cooking Techniques, Organizational Skills, Attention To Detail, Problem Solving, Team Management, Food Quality
Specialization
Candidates should have a minimum of 8 years of working experience, with at least 5 years relevant to the role. A Bachelor's Degree in Culinary Arts or a related field is required.
Experience Required
Minimum 10 year(s)
Sous Chef at CIRCUIT OF THE AMERICAS LLC
Austin, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Menu Innovation, Food & Beverage Operations, Team Leadership, Cost Controls, Menu Engineering, High Volume Service, Event Catering, Concept Development, Food Safety, Haccp Protocols, Inventory Management, Pos Systems, Recipe Development, Kitchen Management, Vendor Management
Specialization
Candidates must possess a minimum of 5 years of culinary leadership experience, ideally in a Sous Chef or high-level management role within large-scale event catering or amusement park food service. Essential functions include strong culinary vision, expertise in cost controls, and exceptional leadership for high-volume, multi-unit kitchen operations.
Experience Required
Minimum 5 year(s)
ROOM CHEF at CASINO FANDANGO
Carson City, Nevada, United States - Full Time
Skills Needed
Supervision, Food Preparation, Kitchen Safety, Sanitation, Cooking Techniques, Teamwork, Communication, Time Management, Problem Solving, Flexibility, Customer Interaction, Food Storage, Quality Control, Presentation Skills, Bilingual, Independent Work
Specialization
Candidates must be at least 21 years old with a high school diploma or GED preferred. They should have 5 to 7 years of cooking and management experience, along with knowledge of various cooking techniques and cuisines.
Experience Required
Minimum 5 year(s)
Sous Chef at Walters Hospitality
Sugar Hill, Georgia, United States - Full Time
Skills Needed
Culinary Skills, Food Preparation, Sanitation, Communication, Team Leadership, Problem Solving, Event Management, Time Management
Specialization
Candidates must have a high school diploma or equivalent, with a culinary degree preferred, and 1-2 years of culinary experience. Certifications required include Serve Safe Food Handlers.
Cook/Chef at Cypress of Charlotte
Addison, Illinois, United States - Full Time
Skills Needed
Cooking Production, Sanitation, Food Quality, Presentation, Dietary Compliance, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement
Specialization
Candidates must possess a high school diploma and a minimum of one year of equivalent cooking experience in a restaurant or senior living setting; a culinary degree is preferred. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.
Sous Chef at BaxterStorey
Tunbridge Wells, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Food Quality, Menu Creation, Kitchen Operations, Food Safety, Communication, Financial Management, Sustainability, Allergen Control
Specialization
Candidates should have strong leadership skills and a passion for quality ingredients. Knowledge of food trends and allergen control is also important.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Perth, Western Australia, Australia - Full Time
Skills Needed
Sous Chef, Leadership, Greek Cuisine, Mediterranean Cuisine, Organizational Skills, Menu Design, Culinary Trends, Communication, Teamwork, Food Safety, Hygiene, Stock Control, Inventory Management, Training, Collaboration, Creativity
Specialization
Candidates should have over 5 years of experience in a high-energy kitchen and strong leadership skills. Experience with Greek or Mediterranean cuisine is preferred, along with a commitment to food safety and hygiene.
Experience Required
Minimum 5 year(s)
SOUS CHEF at Campo
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, Budget Management, Food Quality, Sanitation Standards, Nutrition Regulations, Safety Standards
Specialization
Candidates should have proven culinary skills and the ability to lead a team, with knowledge of budgets and labor management. A minimum of 2 years of kitchen management experience is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Mint People
, England, United Kingdom - Full Time
Skills Needed
Sous Chef, Leadership, Organisation, Communication, Time Management, Food Quality, Cost Control, Haccp Compliance, Training, Mentoring, Food Production, Service Excellence, Stock Control, Presentation, Guest Satisfaction
Specialization
Candidates should have previous experience as a Sous Chef or strong Junior Sous Chef in a luxury hotel or 5-star kitchen. Strong leadership, organization, and communication skills are essential, along with a passion for quality ingredients.
Experience Required
Minimum 2 year(s)
Cook/Chef at Freedom Plaza Sun City Center Florida
Addison, Illinois, United States - Full Time
Skills Needed
Production Cooking, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement, Culinary Preparation
Specialization
Candidates must possess a minimum of one year of equivalent cooking experience in a restaurant or senior living setting, and a high school diploma is required. A culinary degree is preferred for this hospitality-focused role.
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
City of Medan, North Sumatra, Indonesia -
Full Time

Start Date

Immediate

Expiry Date

22 May, 26

Salary

0.0

Posted On

21 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Arts, Food Preparation, Staff Leadership, Budget Management, Sanitation Standards, Food Presentation, Purchasing, Equipment Maintenance, Quality Control, Team Building, Customer Service, Performance Management, Mentoring, Problem Solving, Scheduling, Inventory Management

Industry

Hospitality

Description
JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Trains employees in safety procedures. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance appraisal process, providing feedback as needed. • Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Where timeless classics are woven with modern details. Where business meets pleasure. Where even when travelers are global, they can experience the local. As a member of the team, you will become part of our united Four Points by Sheraton community where everyone is welcome, we support each other, and every hotel matters. We provide exactly what guests need in an uncomplicated way. If you are seeking opportunities to put guests at ease in a friendly, genuine and approachable environment, join our team. In joining Four Points, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin your purpose, belong to an amazing global​ team, and become the best version of you.
Responsibilities
The Sous Chef is accountable for the overall success of daily kitchen operations, personally performing tasks while leading staff and managing all food-related functions. This includes supervising all kitchen areas to ensure consistent, high-quality product production while adhering to operating budgets and sanitation standards.
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
City of Medan, North Sumatra, Indonesia - Full Time
Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Budget Management, Sanitation Standards, Food Presentation, Purchasing, Equipment Maintenance, Quality Control, Team Building, Customer Service, Performance Management, Mentoring, Problem Solving, Scheduling, Inventory Management
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties involve managing shift operations, preparing food, developing staff, and ensuring strict compliance with all food handling and sanitation regulations.
Experience Required
Minimum 2 year(s)
Sous Chef at Minor International
Abu Dhabi, Abu Dhabi, United Arab Emirates - Full Time
Skills Needed
Culinary Skills, Leadership Skills, Food Safety, Menu Development, Team Building, Haccp Compliance, Guest Satisfaction, Training And Development, Inter Departmental Communication, Food Presentation, Asset Management, Problem Solving, Sanitation Practices, Productivity Management, Food Cost Management, Market Trend Analysis
Specialization
Candidates should have a minimum of 2 years of experience in a similar role, with strong culinary skills and leadership abilities. Experience in a 5-star hotel environment is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Kimpton Hotels & Restaurants
Pacific Grove, California, United States - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Training, Problem Solving, Interpersonal Skills, Multitasking, Creativity, Time Management, Food Quality Control, Budget Management, Team Collaboration, Customer Service, Staff Development, Scheduling, Inventory Management
Specialization
Candidates should have at least 1 year of culinary experience in a high-volume restaurant and possess strong leadership and communication skills. A bachelor's degree in Culinary Science is preferred, along with a flexible schedule.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Coimbatore, tamil nadu, India - Full Time
Skills Needed
Leadership, Interpersonal Skills, Training Skills, Communication Skills, Customer Contact Skills, Results Oriented, Service Oriented, Attention To Detail, Multi Tasking, Stress Management, Team Player, Motivator, Self Starter, Professional Grooming, Food Safety Management, Culinary Operations Management
Specialization
Candidates should have a diploma from a reputable hospitality management or culinary school and a minimum of 5 years of experience in managing food production and culinary operations. Proficiency in English and knowledge of MS Office is required, along with strong leadership and interpersonal skills.
Experience Required
Minimum 5 year(s)
Demi Chef at Accor
Cairns, Queensland, Australia - Full Time
Skills Needed
Culinary Skills, Food Preparation, Time Management, Attention To Detail, Teamwork, Food Safety, Presentation Skills, Multitasking, Adaptability, Leadership, Stock Management, Hygiene Standards, Breakfast Operations, Service Orientation, Creativity, Consistency
Specialization
Candidates should have trade qualifications and experience in the hotel industry, particularly in à la carte breakfast service. Strong culinary knowledge, time management skills, and a service-oriented mindset are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Mother Wolf Miami
Miami, Florida, United States - Full Time
Skills Needed
Communication Skills, Multitasking, Attention To Detail, Organization, Self Motivation, Teamwork, Food Preparation, Supervision, Recipe Management, Food Quality Control, Stock Management, Cleaning, Time Management, Problem Solving, Culinary Skills, Customer Service
Specialization
Candidates must have at least two years of experience in a full-service restaurant and possess a Food Handler Certificate. Strong communication, organization, and multitasking skills are essential.
Experience Required
Minimum 2 year(s)
Demi Chef at HIND Management
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Menu Planning, Food Preparation, Cooking Techniques, Food Presentation, Hygiene Regulations, Staff Training, Food Cost Control, Quality Monitoring, Communication, Teamwork, Creativity, Problem Solving
Specialization
The job requires a passion for food and creativity, along with the ability to work collaboratively with kitchen and waiting staff. Experience in food preparation and knowledge of hygiene regulations are essential.
Sous Chef at Flathead Lake Lodge
Bigfork, Montana, United States - Full Time
Skills Needed
Culinary Skills, Food Service Operations, Team Collaboration, Event Execution, Food Cost Control, Meal Presentation, Staff Management, Positive Attitude, Selfless Leadership, Problem Solving, Time Management, Adaptability, Communication, Work Ethic, Durability, Genuine Service
Specialization
Candidates must be capable of standing for up to 8 hours a day and lifting up to 50 lbs. A willingness to assist in other departments is also required.
Experience Required
Minimum 2 year(s)
Sous Chef at HIND Management
Christchurch, Canterbury, New Zealand - Full Time
Skills Needed
Team Management, Menu Planning, Cooking Techniques, Food Safety, Cost Control, Communication Skills, Leadership Skills, Culinary Trends, Pastry Experience, Hot Kitchen Experience, Conference Experience, Presentation Skills, Ms Office, Rostering, Health And Safety Knowledge
Specialization
Candidates should have a minimum of two years' relevant experience and preferably hold a Certificate in Cookery (Level 4). Strong communication, leadership skills, and a solid understanding of culinary trends and kitchen processes are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Madeline Hotel and Residences Auberge Resorts Collection
Playa del Carmen, Quintana Roo, Mexico - Full Time
Skills Needed
Culinary Skills, Leadership, Menu Creation, Food Preparation, Quality Control, Inventory Management, Team Training, Food Safety, Customer Service, Creativity, Communication, Time Management, Attention To Detail, Problem Solving, Adaptability, Cultural Awareness
Specialization
Candidates must have a culinary certificate or degree and at least two years of experience in a kitchen leadership role. Advanced English proficiency and flexibility to work weekends and holidays are also required.
Experience Required
Minimum 2 year(s)
Sous Chef at Power International Holding
, , Qatar - Full Time
Skills Needed
Culinary Techniques, Food Safety, Sanitation, Leadership, Quality Management, Food Presentation, Agility, Resilience, Inventory Management, Menu Planning, Cooking Techniques, Organizational Skills, Attention To Detail, Problem Solving, Team Management, Food Quality
Specialization
Candidates should have a minimum of 8 years of working experience, with at least 5 years relevant to the role. A Bachelor's Degree in Culinary Arts or a related field is required.
Experience Required
Minimum 10 year(s)
Sous Chef at CIRCUIT OF THE AMERICAS LLC
Austin, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Menu Innovation, Food & Beverage Operations, Team Leadership, Cost Controls, Menu Engineering, High Volume Service, Event Catering, Concept Development, Food Safety, Haccp Protocols, Inventory Management, Pos Systems, Recipe Development, Kitchen Management, Vendor Management
Specialization
Candidates must possess a minimum of 5 years of culinary leadership experience, ideally in a Sous Chef or high-level management role within large-scale event catering or amusement park food service. Essential functions include strong culinary vision, expertise in cost controls, and exceptional leadership for high-volume, multi-unit kitchen operations.
Experience Required
Minimum 5 year(s)
ROOM CHEF at CASINO FANDANGO
Carson City, Nevada, United States - Full Time
Skills Needed
Supervision, Food Preparation, Kitchen Safety, Sanitation, Cooking Techniques, Teamwork, Communication, Time Management, Problem Solving, Flexibility, Customer Interaction, Food Storage, Quality Control, Presentation Skills, Bilingual, Independent Work
Specialization
Candidates must be at least 21 years old with a high school diploma or GED preferred. They should have 5 to 7 years of cooking and management experience, along with knowledge of various cooking techniques and cuisines.
Experience Required
Minimum 5 year(s)
Sous Chef at Walters Hospitality
Sugar Hill, Georgia, United States - Full Time
Skills Needed
Culinary Skills, Food Preparation, Sanitation, Communication, Team Leadership, Problem Solving, Event Management, Time Management
Specialization
Candidates must have a high school diploma or equivalent, with a culinary degree preferred, and 1-2 years of culinary experience. Certifications required include Serve Safe Food Handlers.
Cook/Chef at Cypress of Charlotte
Addison, Illinois, United States - Full Time
Skills Needed
Cooking Production, Sanitation, Food Quality, Presentation, Dietary Compliance, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement
Specialization
Candidates must possess a high school diploma and a minimum of one year of equivalent cooking experience in a restaurant or senior living setting; a culinary degree is preferred. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.
Sous Chef at BaxterStorey
Tunbridge Wells, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Food Quality, Menu Creation, Kitchen Operations, Food Safety, Communication, Financial Management, Sustainability, Allergen Control
Specialization
Candidates should have strong leadership skills and a passion for quality ingredients. Knowledge of food trends and allergen control is also important.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Perth, Western Australia, Australia - Full Time
Skills Needed
Sous Chef, Leadership, Greek Cuisine, Mediterranean Cuisine, Organizational Skills, Menu Design, Culinary Trends, Communication, Teamwork, Food Safety, Hygiene, Stock Control, Inventory Management, Training, Collaboration, Creativity
Specialization
Candidates should have over 5 years of experience in a high-energy kitchen and strong leadership skills. Experience with Greek or Mediterranean cuisine is preferred, along with a commitment to food safety and hygiene.
Experience Required
Minimum 5 year(s)
SOUS CHEF at Campo
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, Budget Management, Food Quality, Sanitation Standards, Nutrition Regulations, Safety Standards
Specialization
Candidates should have proven culinary skills and the ability to lead a team, with knowledge of budgets and labor management. A minimum of 2 years of kitchen management experience is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Mint People
, England, United Kingdom - Full Time
Skills Needed
Sous Chef, Leadership, Organisation, Communication, Time Management, Food Quality, Cost Control, Haccp Compliance, Training, Mentoring, Food Production, Service Excellence, Stock Control, Presentation, Guest Satisfaction
Specialization
Candidates should have previous experience as a Sous Chef or strong Junior Sous Chef in a luxury hotel or 5-star kitchen. Strong leadership, organization, and communication skills are essential, along with a passion for quality ingredients.
Experience Required
Minimum 2 year(s)
Cook/Chef at Freedom Plaza Sun City Center Florida
Addison, Illinois, United States - Full Time
Skills Needed
Production Cooking, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement, Culinary Preparation
Specialization
Candidates must possess a minimum of one year of equivalent cooking experience in a restaurant or senior living setting, and a high school diploma is required. A culinary degree is preferred for this hospitality-focused role.