supervising chef

TIVOLI

<div>Company Description 
Founded in 1933 in Portugal, Tivoli Hotels &amp; Resorts has built and maintained a distinct charismatic character and elegant personality in all its properties. From cosmopolitan hideaways to seaside paradises and a growing global portfolio, Tivoli curates exceptional services and experiences for its cherished guests. 
Job Description 
Qualifications Summary:
The Head Chef &ndash; Benihana Teppanyaki is responsible for overseeing all culinary operations of the Benihana restaurant, ensuring the authentic delivery of Japanese teppanyaki dining experiences while upholding the highest standards of food quality, presentation, hygiene, and safety. The role requires strong leadership, creativity, and brand compliance to guarantee exceptional guest satisfaction and consistency with Benihana International and Tivoli Hotels standards.
Key Responsibilities:
1. Culinary Leadership &amp; Operations<ul><li>
Lead and supervise all kitchen operations of Benihana Teppanyaki, ensuring high-quality food preparation and service.</li><li>
Plan, organize, and control daily kitchen operations including mise en place, live cooking, and service coordination.</li><li>
Ensure authentic preparation and presentation of all teppanyaki, sushi, and Japanese-inspired dishes according to Benihana brand recipes and standards.</li><li>
Oversee stock levels, food costing, and waste control to maintain profitability.</li><li>
Ensure all equipment and teppan grills are properly maintained, cleaned, and safe for use.</li></ul>
2. Team Management &amp; Training<ul><li>
Lead, motivate, and train the teppanyaki chefs and kitchen team to deliver consistent, engaging, and theatrical cooking experiences.</li><li>
Conduct regular performance evaluations and provide coaching and development for team members.</li><li>
Maintain a culture of discipline, teamwork, and excellence within the kitchen.</li><li>
Support HR and Culinary leadership in recruitment and onboarding of chefs.</li></ul>
3. Quality Control &amp; Food Safety<ul><li>
Ensure all dishes meet brand presentation, taste, and portion standards.</li><li>
Work closely with the Hygiene &amp; Food Safety Manager to ensure full compliance with HACCP and local food safety regulations.</li><li>
Implement and monitor cleaning schedules, temperature checks, and proper food storage.</li></ul>
4. Menu Development &amp; Brand Compliance<ul><li>
Collaborate with Benihana Corporate Chefs and Executive Chef for menu planning, seasonal specials, and brand updates.</li><li>
Ensure all menu items, ingredients, and methods adhere strictly to Benihana brand specifications.</li><li>
Stay updated on Japanese culinary trends and recommend innovative ideas while maintaining brand authenticity.</li></ul>
5. Guest Experience &amp; Brand Representation<ul><li>
Deliver an engaging and interactive dining experience through live teppanyaki cooking and chef&ndash;guest interaction.</li><li>
Ensure guest satisfaction through quality, consistency, and memorable presentation.</li><li>
Handle guest feedback professionally and promptly, turning opportunities into positive outcomes.</li></ul> 
Qualifications<ul><li> 
Bachelor&rsquo;s Degree, or any related Culinary degree.</li><li>Minimum of 2 years of industry and culinary management experience.</li><li>Previous experience with controlling food and labor cost, demonstration cooking, menu development, pricing, and training of culinary team members.</li><li>Eye for detail to achieve operational excellence</li><li>Passion for leadership and teamwork</li><li>Excellent guest service skills</li></ul></div>

Head Chef – Benihana Teppanyaki

Fontainebleau Las Vegas

<div><div>Cantina Contramar is the only U.S. restaurant from world-renowned Chef Gabriela C&aacute;mara, bringing her award-winning approach to Mexican seafood and cuisine to Fontainebleau Las Vegas. Rooted in simplicity and tradition, Cantina Contramar offers a bold and thoughtful expression of authentic Mexican dining, with world-class hospitality that makes every meal a celebration.
POSITION OVERVIEW
The Sous Chef will work alongside the Executive Sous Chef to manage the daily operations of the kitchen, including leading and motivating a team of kitchen staff, creating menus, and managing food costs.
ESSENTIAL DUTIES AND RESPONSIBILITIES
The following and other duties may be assigned as necessary:<ul><li>
Work closely with the Executive Sous Chef to create new menus and update existing ones</li><li>
Oversee the daily operations of the kitchen, including food preparation and cooking, plating, and presentation</li><li>
Train and supervise kitchen staff, ensuring that they follow the proper techniques, safety standards, and sanitation procedures</li><li>
Manage food costs by ordering ingredients, minimizing waste, and implementing inventory control procedures</li><li>
Ensure that all dishes are prepared and presented according to the highest standards of quality, taste, and appearance</li><li>
Collaborate with other departments, such as front-of-house staff and management, to ensure seamless service and customer satisfaction</li><li>
Keep up-to-date with industry trends, techniques, and innovations, and incorporate them into the menu and kitchen operations as appropriate</li><li>
Handle administrative duties, such as scheduling, payroll, and inventory management</li><li>
Maintain a clean, organized, and safe kitchen environment at all times</li><li>
Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary</li></ul>
QUALIFICATION REQUIREMENTS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age.<ul><li>
Bachelor's degree or culinary degree in a related field, and/or equivalent combination of education and experience</li><li>
Certification from a culinary school preferred</li><li>
Two (2) or more years of experience as a Sous Chef or similar role</li><li>
Certified Food Protection Manager Certification required</li><li>
Previous leadership experience in the culinary field preferred</li><li>
Excellent knowledge of culinary techniques, ingredients, and equipment</li><li>
Complete knowledge of health and safety regulations</li><li>
Understanding of food cost management and inventory control</li><li>
Must have basic knowledge of Microsoft Office software</li><li>
In-depth skills and knowledge of all kitchen operations, especially large-volume production</li><li>
Extensive kitchen technical knowledge and current culinary trends</li><li>
Knowledge, understanding, and compliance with policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP</li><li>
Creative, innovative, and inspired to develop new and intriguing menus designed for appropriate clientele</li><li>
Ability to execute guidelines for proper staffing to maximize efficiency and minimize labor costs</li><li>
Strong overall knowledge of menu preparation and presentation</li><li>
Excellent interpersonal skills to deal effectively with guests, management, Members, and other outside contacts</li><li>
Ability to provide leadership and direction contributing to the success of the organization through engaging, developing, and mentoring individuals and teams</li><li>
Excellent customer service skills</li><li>
Able to lead and mentor a team</li><li>
Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail</li><li>
Must be willing and able to work a flexible schedule to include nights and weekends</li><li>
Work in a fast-paced, busy, and somewhat stressful environment</li></ul>
SUPERVISORY RESPONSIBILITIES
This position will supervise all line-level positions within the bar.
DIVERSITY COMMITMENT
Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect.
CERTIFICATES, LICENSES, REGISTRATIONS
Member must be able to qualify for licenses and permits required by federal, state, and local regulations.
LANGUAGE SKILLS
Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required.
REASONING ABILITY
Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by a Member 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 Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision.
The Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate.
Member could be exposed to an environment containing unrestricted secondhand tobacco smoke.
PAY TRANSPARENCY
Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company's success. We strive to provide market-competitive compensation. Salary will be commensurate with experience and skill set, considering a candidate's qualifications, skills, competencies, and experience, as well as internal equity and market data alignment.
In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company's goals and future career development opportunities for upward mobility.</div></div>

Sous Chef, Cantina Contramar

Queensland Rail

Our Queensland Rail Travel network is proud to connect communities throughout the state. We deliver unique tourism experiences in some of Queensland's most picturesque locations. Our long-distance train services provide critical connections to family, friends, holidays, work and medical care. Learn more about Queensland Rail's purpose, people and progress - watch our short video here. About Our Team As a Senior Production Chef, you will play a pivotal role in ensuring the efficient and effective operation of our production kitchen and contribute to a high-quality catering service that enhances the onboard customer experience. As a team, we are responsible for producing 5,000 meals per week for our long-distance travel trains. This is a permanent full-time position based at Bowen Hills, Brisbane. Benefits that Count <ul> <li>Permanent full-time opportunity with an industry leader in Bowen Hills.</li> <li>Annual base salary of $96,833 + 12.75% super.</li> <li>The opportunity to explore Queensland - enjoy discounts on rail travel as well as accommodation, travel insurance, theme parks and attractions and more through QRI Lifestyle.</li> <li>A wide range of employee benefits such as access to over 380 gyms and pools with our Fitness Passport.</li> </ul> To view additional exclusive Queensland Rail benefits please visit Employee Benefits. Purpose that Counts: Key Duties <ul> <li>Lead and coordinate a team of seven.</li> <li>Prepare and present high-quality meals, ensuring service excellence.</li> <li>Supervise staff and delegate tasks to meet business objectives.</li> <li>Promote team development through training, mentoring and coaching.</li> <li>Ensure compliance with food safety, workplace health and safety and other relevant regulations.</li> <li>Manage with Catering Manager and relevant stakeholders menu design, food costing and kitchen budgets.</li> <li>Drive continuous improvement in kitchen operations and customer service.</li> <li>Support business planning and logistics coordination.</li> </ul> The hours are generally between 6am to 4pm across Monday to Friday however you may also be required to work weekends, public holidays and outside of the core hours when required. Ideal Candidate <ul> <li>Expertise in production cookery using modern technologies and methods.</li> <li>Proven ability to manage a high-volume kitchen effectively.</li> <li>Strong leadership and team management skills.</li> <li>In-depth knowledge of the hospitality industry, with a focus on customer service and catering.</li> <li>Solid understanding of food safety legislation, HACCP monitoring procedures and workplace health and safety standards.</li> <li>Excellent interpersonal, negotiation and communication skills.</li> <li>Experience in menu development, costings and budget management.</li> </ul> Mandatory Qualifications - Highly Desirable Qualifications - Supporting a Diverse Workforce Queensland Rail acknowledges the Traditional Owners and Elders of the lands and waterways our network traverses. Our teams are People who Count. We encourage diversity in our teams, including different genders, age, race, disability status, sexual orientation, religions, neurodiversity, education levels and many more aspects. No two journeys are the same, and it's because of our differences that as a collective, we achieve great things. Please advise if you would like to discuss reasonable adjustments in the recruitment process. Your journey matters. Make it with us. There's never been a more exciting time to join Queensland Rail. If you're ready to make a real impact and help shape our future, we encourage you to submit your resume and cover letter by 11:59 PM (AEST) Wednesday 12th of November 2025. To learn more about this opportunity please contact Tanya Anderson with your specific enquiry via . Queensland Rail pays its respect to Elders past and present. Queensland Rail also acknowledges the contributions of First Nations (Aboriginal and Torres Strait Islander) peoples within Queensland Rail and the communities we serve.

Senior Production Chef

Accor Group

Job Title Chef de Partie Queen Elizabeth II Hotel Dubai UAE Job Description Chef de Partie Queen Elizabeth II Hotel Dubai UAE Position Overview The Queen Elizabeth II Hotel in Dubai is hiring a Chef de Partie to join its culinary team. This role is responsible for preparing and supervising daily food production, ensuring the highest quality and presentation standards are met. The position requires strong leadership, organizational skills, and hands-on kitchen experience to support smooth operations across restaurant and banquet services. Location: United Arab Emirates Location: Dubai Industry: Food Services / Hospitality Function: Chef / Culinary / Kitchen Management Gender: Any Candidate Nationality: Any Candidate Preferred Location: Any Job Type: Full-time Core Duties * Prepare and execute daily food production tasks as directed by superiors * Supervise and guide junior chefs and commis in their daily work * Coordinate kitchen operations with the Sous Chef for efficient workflow * Estimate production needs and check raw and cooked products for quality compliance * Ensure high standards of food preparation, presentation, and guest satisfaction * Maintain food costs, operational efficiency, and adherence to hygiene policies * Monitor receiving, storage, and sanitation practices to meet safety standards * Maintain knowledge of menu items, recipes, and methods of preparation Candidate Profile * Minimum 2 years of cooking experience in a hotel or high-volume kitchen * Proficiency in English (reading, writing, and speaking) * Strong leadership and training abilities with the ability to motivate teams * Excellent organizational skills and ability to perform in a fast-paced environment * Knowledge of food safety, sanitation standards, and kitchen operations

Chef de Partie Queen Elizabeth II Hotel Dubai UAE

KERZNER INTERNATIONAL LIMITED

About The Role As a Chef De Cuisine at One &amp; Only One Za abeel , you will manage and organize all requirements of the restaurant kitchen to the highest standards in accordance with the standard operating procedures. You will ensure proper hygiene and sanitation in the workplace under your jurisdiction, adequate stocks of working materials, inter-department coordination, and training.You will also carry the full responsibility of the operating equipment including its inventory levels and maintain the resort food cost at all times. You must ensure and enforce the set service standard procedures by directing, supervising, and motivating staff to perform to their highest level of service. Communicating with the guests and sharing guest feedback with the chef in charge and management to ensure high levels of food and service quality and guest satisfaction is also a crucial part of this role.

Chef de Cuisine

ABU ISSA HOLDING

Job Summary: The Sous-Chef will assist the Head Chef in managing daily kitchen operations, ensuring high-quality preparation and presentation of sweets and desserts, maintaining hygiene standards, and supervising kitchen staff. The role requires a balance of creativity, leadership, and operational excellence to deliver an exceptional culinary experience.Key Responsibilities:<ul><li>Assist the Head Chef in planning and preparing menus, including specialty desserts and sweets.</li><li>Supervise and train kitchen staff, ensuring consistent quality and adherence to recipes.</li><li>Oversee daily kitchen operations, including food preparation, cooking, and plating.</li><li>Maintain high standards of hygiene, safety, and sanitation in compliance with local regulations.</li><li>Monitor inventory, order supplies, and minimize waste.</li><li>Ensure timely production and service during high-demand periods.</li><li>Collaborate with the Head Chef to innovate and develop new dishes and seasonal offerings.</li><li>Manage kitchen equipment and ensure proper maintenance.</li><li>Assist in controlling food cost and optimizing kitchen efficiency.</li></ul>Requirements:<ul><li>Diploma or degree in Culinary Arts or equivalent.</li><li>Minimum 3&ndash;5 years of experience in a similar role, preferably in pastry or confectionery.</li><li>Strong knowledge of dessert and sweets preparation techniques.</li><li>Leadership skills and ability to manage a team effectively.</li><li>Excellent organizational, time management, and problem-solving skills.</li><li>Knowledge of food safety, hygiene, and health regulations.</li><li>Creativity and passion for culinary excellence.</li></ul>Job Type: Full-timePay: QAR6,500.00 per monthApplication Question(s):<ul><li>What's your current/previous salary?</li><li>What's your salary expectation?</li><li>What's your earliest availability to join our company?</li></ul>

Sous-chef

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2395 supervising chef jobs NEAR_ME

Head Chef – Benihana Teppanyaki

Head Chef – Benihana Teppanyaki

Sous Chef, Cantina Contramar

Senior Production Chef

Chef de Partie Queen Elizabeth II Hotel Dubai UAE

Chef de Cuisine

Sous-chef