Cook/Crêpier/Culinary Trainer - Premium F&B Kiosk - Lubumbashi, DRC
Apt Resources · Lubumbashi, Democratic Republic of the Congo
Head Baker
RND Recruitment · London, United Kingdom+1 more · Full-time
Junior Sous Chef - Hote Section
AccorHotel · Sharm el Sheikh, Egypt
Sous Chef
Minorinternational · Melbourne, AustraliaFull-time
Chef De Cuisine
Pacific Hospitality Group · Phoenix, USOn-site · Full-time · Senior
Bar Manager
Kensho Boutique Hotels & Villas · Paros, Greece+4 more
Chef-Head
Marriott · China
Sous Chef
Kendrick Recruitment · Hoedspruit, South Africa+1 more
Catering Executive Chef
Aramark · Orlando, US
Sous Chef
Aman Group (Amanresorts) · US
+10K new in the last hour
Apt Resources · Posted Nov 9, 2026
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Compensation based on experience and qualifications.
Prepare high-quality French crêpes, savoury galettes, and Belgian waffles. Develop and standardise recipes and food preparation methods. Train and guide local junior kitchen staff. Set portion sizes, ingredient quantities, and food quality standards. Establish kitchen procedures and maintain food safety and hygiene. RND Recruitment · Posted Nov 10, 2026
Lead and develop a bakery team, oversee production, create recipes, manage staff and ensure quality and safety standards in a premium artisan bakery.
London, England, United Kingdom United Kingdom £50,000–£55,000 base salary, Additional tronc payments
Lead and develop a bakery team of approximately 10 bakers Lead production with a strong focus on pastry, while overseeing viennoiserie, bread and preparation Take a particularly active role in pastry and viennoiserie quality and development Plan daily production, staffing and resource allocation Maintain consistency in taste, texture, appearance and presentation AccorHotel · Posted Nov 9, 2026
Support the Head Chef in managing kitchen operations, overseeing food preparation, and maintaining the highest standards of quality and food safety.
Assist the Head Chef in planning menus, developing recipes, and determining portion sizes and food costs Oversee food preparation and cooking techniques, ensuring consistency and quality across all dishes Manage kitchen team during service, coordinating workflow and maintaining efficiency Monitor and enforce food safety and hygiene standards in compliance with health regulations Maintain inventory of kitchen supplies and equipment, reporting needs to management Nice to have: international cuisines Nice to have: training and mentoring culinary staff Minorinternational · Posted Nov 9, 2026
Sous Chef responsible for supporting the Head Chef, supervising kitchen staff, ensuring high-quality dishes and dining experiences.
Work alongside, direct, and support kitchen team members to ensure excellence and consistency in all dishes. Oversee the performance of kitchen staff, maintaining high standards and uniformity in the products delivered. Assist in the creation of menus and perform cost analysis to maintain profitability. Manage inventory levels and oversee back-of-house food and labour expenses. Implement procedures to uphold high standards of presentation, sanitation, service, and product quality. Certificate III in Commercial Cookery Pacific Hospitality Group · Posted Oct 19, 2026
The Chef de Cuisine of Sartén is responsible for the day-to-day culinary leadership, execution, and financial performance of Denū Hotel & Spa's signature restaurant.
Lead the daily culinary operation of Sartén across all meal periods, maintaining a strong presence on the line during peak service. Ensure all food is prepared, cooked, plated, and presented according to established recipes, specifications, portion standards, and presentation expectations. Conduct daily line checks and ensure all stations are fully prepared, organized, stocked, and service-ready before each meal period. Partner with the Executive Chef on seasonal menu development, specials, recipe testing, menu rollouts, and culinary programming. Support the execution of brunches, holidays, chef dinners, private dining, restaurant buyouts, and other special events and activations. Culinary degree formal culinary training Nice to have: upscale experience Nice to have: luxury experience Nice to have: resort experience Kensho Boutique Hotels & Villas · Posted Nov 6, 2026
Lead and manage the full bar operation, ensuring exceptional product quality, service consistency, and guest satisfaction while developing innovative beverage concepts and maintaining financial performance.
Paros, Southern Aegean, Greece Athens, Attica, Greece Thessaloniki, Central Macedonia, Greece Mykonos, Southern Aegean, Greece Fira, Southern Aegean, Greece Competitive salary in line with market standards and professional experience
Marriott · Posted Nov 9, 2026
Accountable for overall success of the daily kitchen operations.
Prepares and cooks foods of all types Reviews and adjusts systems and procedures in the kitchen Develops, designs, or creates new menus and recipes Ensures compliance with food handling and sanitation standards Supervises kitchen shift operations High school diploma or GED 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management Kendrick Recruitment · Posted Nov 6, 2026
Sous Chef
Hoedspruit, Mpumalanga, South Africa Limpopo, South Africa Salary: R18,000 – R25,000 per month, depending on experience
Assist the Head Chef with the overall management and daily operation of the kitchen. Supervise and coordinate kitchen staff, ensuring efficient workflow and high standards of performance. Prepare and present high-quality dishes in line with the property's culinary standards. Ensure consistency, portion control and excellent food presentation. Assist with menu planning, recipe development and seasonal menu changes. Aramark · Posted Oct 6, 2026
Lead and manage catering kitchen operations for university events, ensuring quality, safety, and client satisfaction.
Train and manage kitchen personnel Develop and standardize recipes Plan and price menus Ensure equipment operation and safety Oversee catering events Post‑high school education or equivalent experience Culinary degree preferred Nice to have: Culinary degree Aman Group (Amanresorts) · Posted Jul 23, 2026
Support the Executive Sous Chef and Executive Chef in all aspects of kitchen operations and guest service Lead culinary research and development from concept to implementation Create and refine innovative menus and recipes aligned with Amangiri’s culinary philosophy Manage menu engineering, costing, and product specification development Collaborate with the Supply Chain team to source high-quality ingredients Aman Global Complimentary Night Program Access and discount on Food & Beverage Outlets at Amangiri Aman Retail and Spa Treatment discount Uniform provided One meal is provided per shift Staff meals Pension scheme Healthcare support, including dental and optical benefits Employee referral scheme Length-of-service rewards
Employee benefit card offering discounted rates in Accor worldwide. Learning programs through our Academies Opportunity to develop your talent and grow within your property and across the world!
Career Growth Exclusive Hotel Deals Global Perks Retail Rewards Experiences
Lead and manage the full bar operation Engage with guests and provide tailored recommendations Ensure flawless beverage preparation and presentation Maintain refined bar ambiance Develop seasonal cocktail menus and signature beverages Nice to have: additional languages company-provided accommodation daily meals
Head BakerNewRND Recruitment · London, United Kingdom+1 more
Bar ManagerNewKensho Boutique Hotels & Villas · Paros, Greece+4 more
Chef-HeadMarriott · China
Catering Executive ChefAramark · Orlando, US
Sous ChefAman Group (Amanresorts) · US