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Chef De Partie Jobs overseas

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CHEF DE RANG di BAR at Accor
Venice, Veneto, Italy - Full Time
Skills Needed
Guest Relations, Order Taking, Food Pairing, Table Setting, Team Leadership, Communication Skills, Attention To Detail, Service Coordination
Specialization
Candidates must possess excellent communication skills and strong attention to detail. The ability to lead a team effectively and anticipate guest needs is essential.
Experience Required
Minimum 2 year(s)
Chef de produit F/H at Groupement Les Mousquetaires
Vert-le-Grand, Ile-de-France, France - Full Time
Skills Needed
Product Management, Commercial Action Planning, Competitive Intelligence, Omnichannel Strategy, Performance Analysis, Market Research, Project Management, Cross Functional Coordination, Business Analysis, Customer Experience Optimization
Specialization
Requires a strong analytical mindset with a deep understanding of the DIY/Retail market and customer behavior. Candidates must possess excellent interpersonal skills and the ability to drive business results through cross-functional collaboration.
Experience Required
Minimum 2 year(s)
CHEF BOUCHER (H/F) at Groupement Les Mousquetaires
Capbreton, New Aquitaine, France - Full Time
Skills Needed
Butchery, Meat Cutting, Food Preparation, Sales, Hygiene Standards, Inventory Management, Customer Service, Production Planning, Merchandising
Specialization
The candidate must be proficient in traditional butchery techniques and strictly adhere to hygiene and safety standards. They should be capable of managing a department and acting as an ambassador for the company's producer-merchant image.
Experience Required
Minimum 2 year(s)
Chef de dépôt F/H/X at BUT
Maurepas, Ile-de-France, France - Full Time
Skills Needed
Warehouse Management, Stock Management, Logistics Coordination, Team Management, Safety Management, Organization, Rigorousness, Diplomacy, Responsibility
Specialization
Previous experience in the field is a strong asset. Candidates must be organized, rigorous, and possess strong managerial qualities and diplomacy.
Experience Required
Minimum 2 year(s)
Full-Time Sous Chef at Episcopal SeniorLife Communities
Rochester, New York, United States - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Management, Food Safety, Infection Control, Staff Supervision, Recipe Adherence, Inventory Management, Customer Service, Math Calculations, Communication, Sanitation
Specialization
Candidates must have a high school diploma or equivalent, at least five years of cooking experience, and three years of management experience in food services. Strong communication skills and the ability to perform basic math and follow specific instructions are required.
Experience Required
Minimum 5 year(s)
Relief Chef Manager at BaxterStorey Ireland Ltd
Leeds, England, United Kingdom - Full Time
Skills Needed
Menu Planning, Food Preparation, Employee Management, Inventory Control, Cost Management, Customer Relations, Health And Safety Compliance, Culinary Innovation, Leadership, Interpersonal Communication, Food Safety, Team Coaching
Specialization
Candidates must have proven experience as a Head Chef or Chef Manager, ideally within contract catering, and must possess a valid driver's license and vehicle. Strong leadership skills and proficiency in food cost management and safety regulations are essential.
Experience Required
Minimum 5 year(s)
Chef de magasin H/F at Belambra Clubs & Hôtels
, , - Full Time
Skills Needed
Inventory Management, Supplier Negotiation, Team Management, Haccp Compliance, Logistics Coordination, Quality Control, Procurement, Computer Literacy, Moneweb Software, Health And Safety Standards
Specialization
Requires successful field experience in catering and proficiency with IT tools, specifically Moneweb. Candidates must be skilled negotiators with a strong understanding of HACCP processes and supply chain logistics.
Experience Required
Minimum 2 year(s)
FT - Executive Chef at Nouveau Marc by Barclay House
Sarasota, Florida, United States - Full Time
Skills Needed
Menu Implementation, Supply Ordering, Food Quality Control, Service Quality, Kitchen Management, Regulatory Compliance, Hygiene And Cleanliness, Teamwork, Pos Systems, Culinary Creativity
Specialization
Requires an associate or bachelor's degree in culinary/hospitality and ServSafe certification. Candidates should have 4 years of hospitality or long-term care experience, including at least 2 years in a lead cook role or higher.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Filinvest Group
Baguio, Cordillera Administrative Region, Philippines - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Cost Control, Inventory Management, Food Safety And Sanitation, Staff Training, Recipe Standardization, Quality Control, Customer Relationship Management, Labor Cost Management, Kitchen Design Planning, Sop Implementation, Pastry Production, Staff Scheduling, Procurement Coordination
Specialization
Requires a Culinary Degree or equivalent with at least 10 years of experience, including 5 years in a resort hotel and 5 years of international assignment. Knowledge of local Cordilleran cuisine is considered a significant advantage.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Thailand - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Staff Training, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hospitality with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Kimpton Hotels & Restaurants
Pacific Grove, California, United States - Full Time
Skills Needed
Kitchen Management, Menu Design, Staff Training, Food Production, Inventory Management, Labor Cost Control, Food Safety, Team Leadership, Procurement, Performance Appraisal, Expediting, Microsoft Office Suite
Specialization
Requires a minimum of 2 years of Sous Chef experience in a high-volume, full-service restaurant. A degree in Culinary Arts or Hospitality Management and relevant food handler certifications are preferred.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ghaziabad, Uttar Pradesh, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Sanitation Standards, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Staff Training, Operational Leadership, Cost Control, Quality Control, Hospitality Management
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or related field with 4 years of experience. Must possess strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Regional Sushi Chef at Hana Group US
Atlanta, Georgia, United States - Full Time
Skills Needed
Sushi Preparation, Knife Skills, People Leadership, Coaching, Food Safety, Sanitation Compliance, Waste Control, Customer Engagement, Inventory Management, Training, Operational Excellence, Time Management
Specialization
Requires a minimum of three years of food service experience with expert sushi rolling and knife skills. A valid food handler's license and reliable transportation for regular travel between locations are mandatory.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Colmar, Grand Est, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Haccp Standards, Culinary Techniques, Inventory Management, Menu Planning, Organization, Customer Service, Seasonal Cooking, Hygiene Management
Specialization
Requires a degree in hotel and restaurant management and significant experience in catering, preferably in collective dining. Must master culinary techniques, HACCP norms, and possess strong leadership and organizational skills.
Experience Required
Minimum 2 year(s)
Lead Cook/Sous Chef at Cedar Creek of Bloomington Memory Care
Canton, Georgia, United States - Full Time
Skills Needed
Culinary Production, Kitchen Management, Food Safety Compliance, Staff Training, Inventory Management, Food Handling, Sanitation Standards, Catering, Menu Execution, Conflict Resolution, Microsoft Office Suite, Budgeting And Ordering, Leadership, Temperature Control, Infection Control, Resident Relations
Specialization
Requires a high school diploma and at least two years of experience in culinary production. Preferred qualifications include formal culinary training, Food Manager Certification, and CPR/BLS certification.
Experience Required
Minimum 2 year(s)
Lead Cook/Sous Chef at Cedar Creek of Bloomington Memory Care
Fort Wayne, Indiana, United States - Full Time
Skills Needed
Culinary Production, Kitchen Management, Food Safety Compliance, Staff Training, Inventory Management, Food Handling, Sanitation Standards, Catering, Scheduling, Conflict Resolution, Microsoft Office Suite, Menu Implementation
Specialization
Requires a high school diploma and at least two years of experience in culinary production. Formal culinary training and Food Manager Certification are preferred.
Experience Required
Minimum 2 year(s)
Chef - Albion Hotel at endeavour group careers
Albion, Queensland, Australia - Full Time
Skills Needed
Pizza Preparation, Pasta Preparation, Dough Stretching, Food Safety, High Volume Service, Kitchen Organization, Communication Skills, Manual Handling
Specialization
Must hold a Cert III in Commercial Cookery or equivalent trade qualification with proven experience in high-volume pasta and pizza service. Requires full availability for a flexible roster including nights, weekends, and public holidays.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, East Nusa Tenggara, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Sanitation Standards, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Staff Training, Operational Leadership, Financial Performance, Quality Control, Resource Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year culinary degree with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Temporary Sous Chef at RL Communities
Aurora, Colorado, United States - Full Time
Skills Needed
Culinary Preparation, Cooking, Kitchen Operations, Team Leadership, Food Presentation, Food Safety, Sanitation, Inventory Management, Staff Training, Menu Execution, Computer Skills, Data Entry
Specialization
Requires a high school diploma or GED, must be at least 21 years old, and possess basic computer skills. Previous culinary leadership experience and a culinary degree are preferred.
Experience Required
Minimum 2 year(s)
Chef de Brigade H/F at Accor
Roissy-en-France, Ile-de-France, France - Full Time
Skills Needed
Front Desk Management, Team Leadership, Customer Service, Opera Cloud, Revenue Management, Check In And Check Out, Complaint Handling, Staff Coordination, Billing And Payment Processing, English Fluency, Hospitality Management
Specialization
The ideal candidate has proven leadership experience in a hospitality setting and a strong passion for customer service. Proficiency in English is required, and experience with Opera Cloud software is highly preferred.
Experience Required
Minimum 2 year(s)
CHEF DE RANG di BAR at Accor
Venice, Veneto, Italy -
Full Time

Start Date

Immediate

Expiry Date

14 Sep, 26

Salary

0.0

Posted On

16 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Guest Relations, Order Taking, Food Pairing, Table Setting, Team Leadership, Communication Skills, Attention To Detail, Service Coordination

Industry

Hospitality

Description
Company Description About Orient Express Artisan of travel since 1883, Orient Express sublimates the art of travel with its luxury trains, hotels, and sailing yachts. The brand has just launched its first hotel, Orient Express La Minerva, in Rome – which will be followed by Orient Express Venezia at Palazzo Donà Giovannelli in 2026. The experience continues with the recent launch of La Dolce Vita Orient Express train, followed by Orient Express Corinthian in 2026, the first of two Orient Express Sailing Yachts, and finally, the return of L’Orient Express train to railways. Since 2022, Orient Express is part of Accor Group’s leading collection of luxury brands with a century-old legacy in the hotels and fine- dining sectors. In 2024, Accor and LVMH entered into a strategic partnership to accelerate the development of Orient Express. Follow the journey at @orientexpress on Instagram or visit the website at www.orient-express.com. About Orient Express Palazzo Donà Giovannelli Orient Express will open its second hotel in Italy at the exceptional Palazzo Donà Giovannelli in Venice, in partnership with the Italian luxury hotel group ARSENALE. Architect and interior designer Aline Amar d’Amman, alongside her studio Culture in Architecture, has been entrusted to design and decorate the space. Venice, once the gateway to Constantinople and a mythical stop on the legendary Orient Express train – that opened its doors in 1919 with the completion of the Simplon tunnel linking Switzerland to Italy – will be the home of the second Orient Express hotel, set to open in 2026. Job Description The Chef de Rang is responsible for overseeing a specific section of a restaurant, ensuring exceptional service and a memorable dining experience. Key responsibilities include: Greeting guests warmly and escorting them to their tables, providing menus, and suggesting food pairings. Taking orders accurately and accurately recording dietary preferences. Preparing the dining area by setting tables, ensuring cleanliness, and arranging necessary equipment. Coordinating service with the kitchen staff to ensure timely delivery of food and beverages. Maintaining guest satisfaction by anticipating needs and addressing any concerns promptly. This role requires excellent communication skills, attention to detail, and the ability to lead a team effectively. Additional Information • Supplementary health insurance in addition to the National Collective Labor Agreement, extended to family members as well. • Meal vouchers (Restaurant Ticket). • Annual leave. • ALL – Heartist® Program: employee benefit card offering discounted rates at all ACCOR properties and partner locations worldwide. • Training and development: opportunities to develop your talent and grow within the property and at an international level. Commitment to Diversity and Inclusion: we are an inclusive company and our goal is to attract, select, and promote diverse talents. Job-Category: Food & Beverage Job Type: Temporary Job Schedule: Full-Time

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Responsibilities
Oversee a specific restaurant section to ensure exceptional service and a memorable dining experience for guests. Responsibilities include greeting guests, taking accurate orders, and coordinating with kitchen staff for timely delivery.
CHEF DE RANG di BAR at Accor
Venice, Veneto, Italy - Full Time
Skills Needed
Guest Relations, Order Taking, Food Pairing, Table Setting, Team Leadership, Communication Skills, Attention To Detail, Service Coordination
Specialization
Candidates must possess excellent communication skills and strong attention to detail. The ability to lead a team effectively and anticipate guest needs is essential.
Experience Required
Minimum 2 year(s)
Chef de produit F/H at Groupement Les Mousquetaires
Vert-le-Grand, Ile-de-France, France - Full Time
Skills Needed
Product Management, Commercial Action Planning, Competitive Intelligence, Omnichannel Strategy, Performance Analysis, Market Research, Project Management, Cross Functional Coordination, Business Analysis, Customer Experience Optimization
Specialization
Requires a strong analytical mindset with a deep understanding of the DIY/Retail market and customer behavior. Candidates must possess excellent interpersonal skills and the ability to drive business results through cross-functional collaboration.
Experience Required
Minimum 2 year(s)
CHEF BOUCHER (H/F) at Groupement Les Mousquetaires
Capbreton, New Aquitaine, France - Full Time
Skills Needed
Butchery, Meat Cutting, Food Preparation, Sales, Hygiene Standards, Inventory Management, Customer Service, Production Planning, Merchandising
Specialization
The candidate must be proficient in traditional butchery techniques and strictly adhere to hygiene and safety standards. They should be capable of managing a department and acting as an ambassador for the company's producer-merchant image.
Experience Required
Minimum 2 year(s)
Chef de dépôt F/H/X at BUT
Maurepas, Ile-de-France, France - Full Time
Skills Needed
Warehouse Management, Stock Management, Logistics Coordination, Team Management, Safety Management, Organization, Rigorousness, Diplomacy, Responsibility
Specialization
Previous experience in the field is a strong asset. Candidates must be organized, rigorous, and possess strong managerial qualities and diplomacy.
Experience Required
Minimum 2 year(s)
Full-Time Sous Chef at Episcopal SeniorLife Communities
Rochester, New York, United States - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Management, Food Safety, Infection Control, Staff Supervision, Recipe Adherence, Inventory Management, Customer Service, Math Calculations, Communication, Sanitation
Specialization
Candidates must have a high school diploma or equivalent, at least five years of cooking experience, and three years of management experience in food services. Strong communication skills and the ability to perform basic math and follow specific instructions are required.
Experience Required
Minimum 5 year(s)
Relief Chef Manager at BaxterStorey Ireland Ltd
Leeds, England, United Kingdom - Full Time
Skills Needed
Menu Planning, Food Preparation, Employee Management, Inventory Control, Cost Management, Customer Relations, Health And Safety Compliance, Culinary Innovation, Leadership, Interpersonal Communication, Food Safety, Team Coaching
Specialization
Candidates must have proven experience as a Head Chef or Chef Manager, ideally within contract catering, and must possess a valid driver's license and vehicle. Strong leadership skills and proficiency in food cost management and safety regulations are essential.
Experience Required
Minimum 5 year(s)
Chef de magasin H/F at Belambra Clubs & Hôtels
, , - Full Time
Skills Needed
Inventory Management, Supplier Negotiation, Team Management, Haccp Compliance, Logistics Coordination, Quality Control, Procurement, Computer Literacy, Moneweb Software, Health And Safety Standards
Specialization
Requires successful field experience in catering and proficiency with IT tools, specifically Moneweb. Candidates must be skilled negotiators with a strong understanding of HACCP processes and supply chain logistics.
Experience Required
Minimum 2 year(s)
FT - Executive Chef at Nouveau Marc by Barclay House
Sarasota, Florida, United States - Full Time
Skills Needed
Menu Implementation, Supply Ordering, Food Quality Control, Service Quality, Kitchen Management, Regulatory Compliance, Hygiene And Cleanliness, Teamwork, Pos Systems, Culinary Creativity
Specialization
Requires an associate or bachelor's degree in culinary/hospitality and ServSafe certification. Candidates should have 4 years of hospitality or long-term care experience, including at least 2 years in a lead cook role or higher.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Filinvest Group
Baguio, Cordillera Administrative Region, Philippines - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Cost Control, Inventory Management, Food Safety And Sanitation, Staff Training, Recipe Standardization, Quality Control, Customer Relationship Management, Labor Cost Management, Kitchen Design Planning, Sop Implementation, Pastry Production, Staff Scheduling, Procurement Coordination
Specialization
Requires a Culinary Degree or equivalent with at least 10 years of experience, including 5 years in a resort hotel and 5 years of international assignment. Knowledge of local Cordilleran cuisine is considered a significant advantage.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Thailand - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Staff Training, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hospitality with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Kimpton Hotels & Restaurants
Pacific Grove, California, United States - Full Time
Skills Needed
Kitchen Management, Menu Design, Staff Training, Food Production, Inventory Management, Labor Cost Control, Food Safety, Team Leadership, Procurement, Performance Appraisal, Expediting, Microsoft Office Suite
Specialization
Requires a minimum of 2 years of Sous Chef experience in a high-volume, full-service restaurant. A degree in Culinary Arts or Hospitality Management and relevant food handler certifications are preferred.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ghaziabad, Uttar Pradesh, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Sanitation Standards, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Staff Training, Operational Leadership, Cost Control, Quality Control, Hospitality Management
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or related field with 4 years of experience. Must possess strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Regional Sushi Chef at Hana Group US
Atlanta, Georgia, United States - Full Time
Skills Needed
Sushi Preparation, Knife Skills, People Leadership, Coaching, Food Safety, Sanitation Compliance, Waste Control, Customer Engagement, Inventory Management, Training, Operational Excellence, Time Management
Specialization
Requires a minimum of three years of food service experience with expert sushi rolling and knife skills. A valid food handler's license and reliable transportation for regular travel between locations are mandatory.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Colmar, Grand Est, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Haccp Standards, Culinary Techniques, Inventory Management, Menu Planning, Organization, Customer Service, Seasonal Cooking, Hygiene Management
Specialization
Requires a degree in hotel and restaurant management and significant experience in catering, preferably in collective dining. Must master culinary techniques, HACCP norms, and possess strong leadership and organizational skills.
Experience Required
Minimum 2 year(s)
Lead Cook/Sous Chef at Cedar Creek of Bloomington Memory Care
Canton, Georgia, United States - Full Time
Skills Needed
Culinary Production, Kitchen Management, Food Safety Compliance, Staff Training, Inventory Management, Food Handling, Sanitation Standards, Catering, Menu Execution, Conflict Resolution, Microsoft Office Suite, Budgeting And Ordering, Leadership, Temperature Control, Infection Control, Resident Relations
Specialization
Requires a high school diploma and at least two years of experience in culinary production. Preferred qualifications include formal culinary training, Food Manager Certification, and CPR/BLS certification.
Experience Required
Minimum 2 year(s)
Lead Cook/Sous Chef at Cedar Creek of Bloomington Memory Care
Fort Wayne, Indiana, United States - Full Time
Skills Needed
Culinary Production, Kitchen Management, Food Safety Compliance, Staff Training, Inventory Management, Food Handling, Sanitation Standards, Catering, Scheduling, Conflict Resolution, Microsoft Office Suite, Menu Implementation
Specialization
Requires a high school diploma and at least two years of experience in culinary production. Formal culinary training and Food Manager Certification are preferred.
Experience Required
Minimum 2 year(s)
Chef - Albion Hotel at endeavour group careers
Albion, Queensland, Australia - Full Time
Skills Needed
Pizza Preparation, Pasta Preparation, Dough Stretching, Food Safety, High Volume Service, Kitchen Organization, Communication Skills, Manual Handling
Specialization
Must hold a Cert III in Commercial Cookery or equivalent trade qualification with proven experience in high-volume pasta and pizza service. Requires full availability for a flexible roster including nights, weekends, and public holidays.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, East Nusa Tenggara, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Sanitation Standards, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Staff Training, Operational Leadership, Financial Performance, Quality Control, Resource Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year culinary degree with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Temporary Sous Chef at RL Communities
Aurora, Colorado, United States - Full Time
Skills Needed
Culinary Preparation, Cooking, Kitchen Operations, Team Leadership, Food Presentation, Food Safety, Sanitation, Inventory Management, Staff Training, Menu Execution, Computer Skills, Data Entry
Specialization
Requires a high school diploma or GED, must be at least 21 years old, and possess basic computer skills. Previous culinary leadership experience and a culinary degree are preferred.
Experience Required
Minimum 2 year(s)
Chef de Brigade H/F at Accor
Roissy-en-France, Ile-de-France, France - Full Time
Skills Needed
Front Desk Management, Team Leadership, Customer Service, Opera Cloud, Revenue Management, Check In And Check Out, Complaint Handling, Staff Coordination, Billing And Payment Processing, English Fluency, Hospitality Management
Specialization
The ideal candidate has proven leadership experience in a hospitality setting and a strong passion for customer service. Proficiency in English is required, and experience with Opera Cloud software is highly preferred.
Experience Required
Minimum 2 year(s)