Sous Chef

Pastry Sous Chef

Calling all culinary connoisseurs that are OBSESSED about food, we need you! If ...

Location

United Kingdom , London

Salary:

43000.00 GBP / Year

Baxter Storey

Expiration Date

Until further notice

Requirements

Proven experience working as a Commis Chef or similar role
Knowledge of various cooking techniques and cuisines
Strong understanding of food safety and sanitation practices
Ability to work in a fast-paced, high-pressure environment
Excellent attention to detail and organisational skills
Strong communication and teamwork abilities
Works according to the BaxterStorey core values

Job Responsibility

Food Preparation – prepare and cook dishes according to the recipes and standards set by the head chef
ensuring food safety standards are adhered to at all time
Station Management – oversee the production of all dishes assigned to your station and upkeep your designated area with supplies and ensuring cleanliness in line with policies and procedures
Quality Control – maintain high quality standards for all dishes, ensuring presentation and taste is considered at all times
Team Collaboration – communicate positively and effectively with all other team members and assist/support all colleagues where necessary
Coaching of junior chefs to support development
Menu Development – collaborate with head chef to develop and taste new recipes, providing suggestions for improvement or innovation
Cleaning and Maintenance – maintain cleanliness and organisation of the kitchen including your designated area ensuring equipment is in good working order

What we offer

28 Days holiday including bank holidays
Plus your birthday off
3 volunteering days
3 days grandparent leave
24 week’s enhanced maternity leave
Secondary carer leave
Wedding/commitment day leave
Free meals on shift
Bespoke training and development opportunities
Apprenticeships opportunities for all experience levels

Fulltime

Jr. Sous Chef Pastry

Entry level management position that focuses on successfully accomplishing the d...

Location

Indonesia , Makassar

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

High school diploma or GED
4 years experience in culinary, food and beverage, or related professional area
OR 2-year degree from accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
2 years experience in culinary, food and beverage, or related professional area

Job Responsibility

Maintains food handling and sanitation standards
Performs all duties of Culinary and related kitchen area employees in high demand times
Oversees production and preparation of culinary items
Ensures employees keep work areas clean and sanitary
Works with Restaurant and Banquet departments to coordinate service and timing of events and meals
Complies with loss prevention policies and procedures
Strives to improve service performance
Communicates areas in need of attention to staff and follows up to ensure follow through
Leads shifts while personally preparing food items
Prepares and cooks foods of all types

What we offer

Equal opportunity employer
Valued and celebrated unique backgrounds
Rich blend of culture, talent, and experiences
Non-discrimination policy
United community where everyone is welcome
Supportive team environment
Global portfolio of brands
Professional development opportunities

Fulltime

The Ronald Reagan Building and International Trade Center (RRB/ITC) is a dynamic...

Location

United States , Washington, DC

Salary:

70000.00 - 75000.00 USD / Year

TCMA for Ronald Reagan Building and International Trade Center

Expiration Date

Until further notice

Requirements

Five to seven years’ experience in quality food production, in an upscale hotel or freestanding restaurant
Three to five years Supervisory experience in multi outlet food production, in an upscale hotel environment
Experience in pastry and dessert production
Excellent culinary skills and knowledge of food productions techniques and standards
Thorough knowledge and understanding of kitchen equipment use and operation
Ability to speak, read and write English
Ability to work flexible schedule to include evenings, weekends and holidays
Ability to stand in a working position for extended periods of time
Ability to stand, bend and to lift 50 pounds and push carts weighing up to 200 pounds
Be comfortable working in a stressful time-sensitive environment

Job Responsibility

Coordinates/oversees the activities of all food production employees in the preparation of menu items
Ensures that all food products are of the highest quality and are ready to serve in a timely manner
Responsible for supervising all food ordering, production, holding and storage
Selection, training, scheduling kitchen employees, and assisting supervisor in menu writing and development
Ensures that TCMA standards are maintained and that employees adhere to the TCMA standards of conduct
Promotes mutual respect between all employees inside and outside the department
Ensures that staffing levels in the kitchen are maintained to provide for optimal performance of all duties
Represents Chef in his/her absence
Administers and ensures adherence to departmental guidelines, policies and procedures
Responsible for smooth efficient cost effective operation of food production activities, to include labor management, use of product and adherence to all TCMA sanitations standards

Fulltime

Executive Sous Chef - Business Dining

Come join our passionate culinary team! Our Chefs are consummate professionals w...

Location

Canada , Toronto

Salary:

Not provided

Aramark UK

Expiration Date

Until further notice

Requirements

Minimum 5 years culinary experience including upscale fine dining and recipe creation
A culinary diploma or degree is required
Experience and skill preparing custards, tarts, sorbets, and pastries is preferred
or willingness to learn
2 years kitchen management experience is preferred
Experience with menu construction, culinary trends, chef training, coaching and development
Proven ability to develop menu offerings for day-to-day offerings and executive catered events
Requires advanced knowledge of the principles and practices within the food profession
Excellent communication, organization, and interpersonal skills are required
Willingness to work occasional evenings and weekend shifts as required

Job Responsibility

Responsible for multiple daily menu creations including pastries - planning, managing, and executing food service and catering as required
Manages and ensures proper culinary standards and techniques are in place for preparation of food items, production, presentation, and service standards
Manages a culinary team of approximately 10 kitchen staff to ensure quality in final presentation of food
Trains and manages culinary employees for best practice food production techniques
Responsible for menu creation and service to various daily venues as required
Responsible for customized menu creations for upscale plated catering events
Maintain effective client and guest rapport for mutually beneficial business relationships
Maintain integrity of the standard Aramark food offer
always maintaining food quality and safety
Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations

What we offer

Extended benefits including health, dental and vision from the first day of employment
Aramark Canada’s Defined Contribution Pension Plan from the first day of employment
Three (3) week’s annual paid vacation + 3 personal days
Employee Recognition Program including Service Awards
Diverse and inclusive workforce
Aramark Scholarship Program for dependents of full- time employees

Fulltime

New

Chef

An Epic Icon needs an Epic Team! Based in the Northern Territory, Ayers Rock Res...

Location

Australia , Yulara

Salary:

Not provided

Voyages Indigenous Tourism

Expiration Date

March 07, 2026

Requirements

Certificate III in Commercial Cookery and/or Certificate III in Patisserie or equivalent
Minimum 4 years of experience post-apprenticeship in a similar role
Previous experience within a large kitchen operation
Experience within a hotel or resort environment
Understanding of food safety standards and HACCP principles
A National Criminal History Check is a mandatory step in the recruitment process

Job Responsibility

Executive Chef: Deliver quality food and service operations and to drive profitable and sustainable outlets that provide high quality products and service to guests
To provide human resource management to, and liaise closely with, the kitchen brigade and supporting departments to ensure operational outcomes are achieved
Executive Sous Chef: Work closely with the Executive chef to ensure seamless kitchen operations conducted by the culinary team
Assist with menu execution, uphold quality standards, and mentor sous chefs and line staff, driving consistency, creativity, and guest satisfaction across all dining venues
Executive Pastry Chef: Lead the pastry and bakery team, crafting innovative sweet creations that elevate the guest experience and reflect the property's brand
To oversee production, quality, and presentation while mentoring staff and driving excellence across all pastry operations
Sous Chef: Support the Executive Chef & Executive Sous Chef in managing kitchen operations, ensuring consistent culinary quality and smooth service across outlets
Leading by example, supervising staff, coordinating food preparation, and maintaining high standards of hygiene, efficiency, and creativity
Chef de Partie & Chef de Partie Pastry: Oversee a specific section of the kitchen, ensuring the preparation and presentation of high-quality dishes in their designated area
They will assist the Sous Chef and Executive Chef in maintaining kitchen standards, training junior staff, and ensuring food safety compliance

What we offer

Discounted accommodation
Competitive pay
Resort discounts
Delicious on-shift meals
Relocation assistance payment
Access to staff pool, gym, and Residents Club
Free time to explore the Red Centre
Incentive and bonus program accessible after a year of service includes rental discounts, a $700 vacation bonus, and resort vouchers for your work anniversary
Variety of development opportunities
Recognize high-achieving team members through attendance and performance incentives

Fulltime

Pastry Junior Sous Chef

We are looking for a service-focused and knowledgeable Junior Sous Chef to join ...

Location

Morocco , Casablanca

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

Minimum of 2 years previous experience in a similar role or as an accomplished Chef de partie ready for the next challenge
Good knowledge in HACCP and hygiene standards
Strong knowledge of Food hygiene and safety regulations
Ability to communicate with customers and other staff members
Physically able to be on your feet for long periods of time
Strong leadership skills
Excellent knowledge of and passion for organic, sustainable ingredients
Understanding of front of the house operations
Passion for learning and teaching
Strong communication skills, both written and verbal

Job Responsibility

Assist in food preparation and collaborate with the sous chef and Pastry chef
Help in the design, testing, and implementation of the dessert menu
Produce high-quality plates for customers in both design and taste
Ensure that the banquet operation is ready, and the banquet orders are updated and followed by the team
Collaborate with the sous chef and Pastry chef on the amenity program
Oversee and supervise kitchen staff
Assist with inventory, ordering and management of supplies
Ensure that food is high quality, and that kitchen is in good, clean, and hygienic condition
Keep work and food prep stations clean and comply with food safety standards
Offer suggestions and creative ideas that can improve the kitchen’s performance, menu options, and service levels

Fulltime

New

Pastry Chef de Partie

Join Our Prestigious Team as Pastry Chef de Partie at Four Seasons Hotel Prague....

Location

Czechia , Praha

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

A passionate and dedicated pastry cook with at least 5 years of experience in a similar role in a 5-star hotel environment
A team player with excellent communication and organizational skills (fluency in English is required)
A commitment to delivering excellence, both in terms of food quality and guest service
Flexibility - ability to work AM/PM shifts, weekends, public holidays, split shifts etc.
Good personal & professional references

Job Responsibility

Lead the day-to-day operation of your assigned station with care and attention to detail
Work with precision and creativity, following standard recipes and presentation guidelines to create exceptional pastry dishes
Take ownership of the Pastry kitchen operations, ensuring everything runs smoothly and efficiently
Assist the Pastry Sous Chef and step in as acting Pastry Sous Chef when needed
Uphold the Four Seasons values of professionalism, ensuring the highest levels of quality and service are consistently delivered
Maintain a positive and collaborative environment where team spirit thrives

What we offer

Competitive remuneration
Excellent Training and Development opportunities
Discover the world with complimentary or/and attractive employee rates at Four Seasons Hotels worldwide
Complimentary Employee Meals and laundry/dry cleaning
Employee benefit cafeteria system

Fulltime

New

Demi Chef de Partie

About Four Seasons: Four Seasons is powered by our people. We are a collective o...

Location

Japan , Tokyo

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

High school education or equivalent experience
Minimum two years of culinary or related work experience
advanced culinary knowledge is expected
Supervisory experience preferred
Strong interpersonal communication and teamwork skills
Ability to multitask and work safely, efficiently, and in an organized manner
Ability to operate kitchen equipment safely and maintain hygiene standards
Ability to read, write, and speak English and Japanese

Job Responsibility

Prepare food items according to recipes and presentation standards, completing mise en place and station setup for each service period
Start food items prepared in advance while ensuring no overproduction and minimizing waste
Operate, maintain, and clean kitchen equipment such as deep fryers, stoves, ovens, mixers, slicers, and grills
Date and rotate food items, monitor temperatures, check par levels, and manage shortages
Return unused food to proper storage and assist in controlling food cost, waste, and usage
Maintain harmonious professional relationships and comply with Four Seasons’ standards of conduct
Train, motivate, and supervise kitchen staff to meet cultural and core standards
Assist with any additional tasks assigned by Sous Chef, Pastry Chef, or Junior Sous Chef

What we offer

Competitive Salary, wages, and a comprehensive benefits package
Excellent Training and Development opportunities
Complimentary Accommodation at other Four Seasons Hotels and Resorts
50% F&B outlet discount for other Four Seasons Hotels in Japan (except SÉZANNE)
Complimentary Employee Meals
Social insurance
Defined contribution benefit
Yearly health check-ups

Fulltime

Sous Chef - Pastry

Batard

Location:
Australia , Sydney

Category:
-

Contract Type:
Not provided

Salary:

Job Description:

Job Responsibility:

Requirements:

Additional Information:

Job Posted:
December 06, 2025

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