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Chef De Partie Jobs overseas

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Chef de cuisine H/F at Api Restauration
Châtillon, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Standards, Organization Skills, Autonomy, Customer Service, Passion, Dynamism, Innovation, Positive Energy
Specialization
A diploma in hospitality or restaurant management is preferred along with significant experience in collective catering. Candidates should possess strong culinary skills, team management abilities, and a customer service orientation.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with a minimum of 3 years of experience. Knowledge of HACCP and hygiene, along with the ability to thrive in a fast-paced kitchen, is essential.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Aveluy, Hauts-de-France, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Standards, Organization, Rigour, Autonomy, Customer Service, Positive Energy, Innovation, Passion, Dynamic Leadership
Specialization
Candidates should have a diploma in hospitality or restaurant management and significant experience in collective catering. Skills in culinary techniques, team management, and customer service are essential.
Experience Required
Minimum 2 year(s)
Chef des Ventes H/F at METRO/MAKRO
Rungis, Ile-de-France, France - Full Time
Skills Needed
Sales Management, Team Leadership, Commercial Strategy, Budgeting, Client Negotiation, Market Knowledge, Coaching, Performance Optimization, Event Coordination, Communication, Recruitment, Team Cohesion, Agro Food Distribution, Customer Relationship Management, Goal Setting, Field Sales
Specialization
Candidates should have a BAC+3 to BAC+5 education in commerce and significant experience in sales within the agro-food distribution sector. Experience in managing a field sales team and a strong understanding of sales techniques are essential.
Experience Required
Minimum 5 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with a minimum of 3 years of experience in a similar setting. HACCP and hygiene knowledge, along with the ability to thrive in a fast-paced kitchen, are essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Accor
Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time
Skills Needed
Culinary Arts, Leadership, Menu Development, Food Costing, Inventory Management, Haccp Principles, Food Safety Regulations, Communication Skills, Organizational Skills, Creativity, Malaysian Cuisine, Culinary Trends, Training, Mentoring, Collaboration, Detail Oriented
Specialization
Candidates must have a degree in Culinary Arts and 8-10 years of progressive culinary experience, including leadership roles. A strong understanding of Malaysian cuisine and proficiency in local ingredients is essential.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at Courtyard by Marriott Somerset KY
Baku, , Azerbaijan - Full Time
Skills Needed
Culinary Skills, Food Preparation, Staff Management, Menu Development, Customer Service, Sanitation Standards, Budget Management, Team Leadership, Interpersonal Skills, Problem Solving, Training, Performance Monitoring, Food Presentation, Safety Procedures, Communication, Employee Development
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in culinary or related fields. Strong leadership, communication, and culinary skills are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Accor
Boston, Massachusetts, United States - Full Time
Skills Needed
Culinary Techniques, Food Cost Control, Staff Training, Menu Creation, Sanitation Compliance, Guest Satisfaction, Problem Solving, Communication, Multitasking, Leadership, Quality Control, Inventory Management, Scheduling, Health Department Regulations, Banquet Experience, Food Presentation
Specialization
Candidates must have a minimum of two years of Sous Chef experience in a luxury hotel and a culinary degree. Knowledge of food and beverage preparation techniques, health department regulations, and banquet experience is also required.
Experience Required
Minimum 5 year(s)
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with at least 3 years of experience. Knowledge of HACCP and hygiene standards is essential.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with at least 3 years of experience. Knowledge of HACCP and hygiene standards is essential.
Experience Required
Minimum 2 year(s)
Chef de projet AMOA at Aptitude Experts
Nantes, Pays de la Loire, France - Full Time
Skills Needed
Project Management, Accessibility Standards, Technical Writing, Stakeholder Analysis, Regulatory Compliance, Risk Management, Coordination, Change Management, Communication, Methodological Rigor, Adaptability, Autonomy, Sncf Knowledge
Specialization
Candidates should have a Bac+5 degree in civil engineering or a related field and at least 3 years of experience in managing accessibility projects in public infrastructure. Knowledge of accessibility regulations and strong project management skills are essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Four Seasons Hotels Limited - Turkey
, Mara Region, Tanzania - Full Time
Skills Needed
Culinary Management, Menu Design, Food Safety, Leadership, Team Development, Communication, Budgeting, Inventory Control, Sanitation, Creativity, Operational Efficiency, Cross Department Coordination, Problem Solving, Customer Service, Culinary Production, High Volume Service
Specialization
Candidates should have a degree in Culinary Arts or Hotel/Restaurant Management, or equivalent professional experience. A minimum of 2-5 years of culinary management experience in luxury hotels or high-end dining environments is required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Remington Hospitality
Costa Mesa, California, United States - Full Time
Skills Needed
Kitchen Leadership, Effective Communication, High Work Ethic, Self Initiative, Computer Skills, Attendance, Computational Ability, Task Focus, Stress Management, Relationship Management, Food Quality Control, Sanitation Standards, Menu Creation, Inventory Management, Osha Compliance, Food Handling Regulations
Specialization
Candidates should have prior experience in a kitchen leadership role and possess effective communication skills. A strong work ethic, computer skills, and the ability to work under pressure are also essential.
Experience Required
Minimum 5 year(s)
Executive Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Excellence, Team Leadership, Food Safety, Menu Planning, Financial Management, Communication Skills, Organizational Skills, Creativity, Sustainability Awareness, Trend Awareness, Staff Catering, Fine Dining, Haccp Knowledge, Training And Development, Stock Management, Health And Safety Compliance
Specialization
Proven experience as an Executive Chef or Senior Head Chef in a high-volume, multi-outlet environment is required. Candidates should have a strong background in contemporary staff catering and fine-dining hospitality/events, along with financial management skills.
Experience Required
Minimum 10 year(s)
Executive Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Team Management, Food Quality Control, Stock Management, Employee Performance Assessment, Food Hygiene, Supplier Negotiation, Food Trends Knowledge
Specialization
Candidates should have proven experience in a demanding kitchen environment and possess an Intermediate Food Hygiene Certificate or above. Strong team collaboration and relationship-building skills are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Compass Group
Whitemarsh Township, Pennsylvania, United States - Full Time
Skills Needed
Culinary Arts, Food Services Technology, Customer Service, Communication Skills, Food Cost Management, Inventory Management, Cost Control, Culinary Program Development, Sanitation, Team Coordination, High Volume Foodservice Operations, Batch Cooking, Microsoft Office, Planning, Ordering, Food Preparation
Specialization
Candidates must have a B.S. Degree in Culinary Arts or related field, or an A.O.S. Degree with specialized training. Additionally, 3-5 years of relevant culinary experience and strong interpersonal skills are required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Explore RH Careers
Madrid, Community of Madrid, Spain - Full Time
Skills Needed
Culinary Skills, Leadership, Team Management, Financial Management, Food Safety, Operational Excellence, Training, Mentorship, Inventory Control, Sanitation, Communication, Decision Making, Knife Techniques, Efficiency Optimization, Guest Experience, Hospitality
Specialization
Candidates should have over 4 years of experience in a leadership role within a high-volume restaurant and demonstrate strong financial management skills. Advanced culinary skills and proficiency in English are also required.
Experience Required
Minimum 5 year(s)
Executive Head Chef at BaxterStorey
Brentford, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Food Quality, Team Management, Stock Management, Employee Performance Assessment, Food Trends Knowledge, Financial Target Control, Health And Safety Compliance, Food Safety Compliance, Supplier Negotiation, Relationship Building, Training Needs Assessment, Creativity, Diversity, Development Opportunities, Work Life Balance
Specialization
Food's provenance is critical, and the candidate should have proven experience in a demanding kitchen. An Intermediate Food Hygiene Certificate or above is required, along with the ability to work collaboratively and build relationships.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Api Restauration
Fretin, Hauts-de-France, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Standards, Organization, Rigor, Autonomy, Customer Service, Innovation
Specialization
A diploma in hospitality or restaurant management is preferred, along with significant experience in collective catering. Candidates should possess culinary skills, team management abilities, and a strong sense of organization.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with a minimum of 3 years of experience. Knowledge of HACCP and hygiene, along with the ability to thrive in a fast-paced kitchen, is essential.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Châtillon, Ile-de-France, France -
Full Time

Start Date

Immediate

Expiry Date

24 Jan, 26

Salary

3500.0

Posted On

26 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Techniques, Team Management, HACCP Standards, Organization Skills, Autonomy, Customer Service, Passion, Dynamism, Innovation, Positive Energy

Industry

Food and Beverage Services

Description
La Restauration Collective, c'est vivre… avec un meilleur équilibre "vie pro-vie perso" ! Vous souhaitez intégrer une entreprise familiale de 12 000 salariés, présente en France depuis 1956, mais aussi en Allemagne, Belgique et Luxembourg, avec de belles valeurs humaines : esprit familial, proximité, cuisine authentique ? Alors rejoignez Api Restauration ! Nous recrutons notre Chef de cuisine H/F : Où ? Dans un restaurant d’entreprise de Châtillon (92), de 500 couverts où la pause déjeuner rime avec plaisir et convivialité ! Avec qui ? Équipe de 10 personnes, vous exercez sous la responsabilité du Directeur de site Salaire ? 3500€ bruts x 13 et avantages Profitez de vos soirées et week-ends ! 35h du lundi au vendredi, de 7h à 15h Doté(e) d’une expérience en restauration collective, vous alliez passion, dynamisme et sens du challenge. Vous insufflez une énergie positive à vos équipes… tout en régalant les convives au quotidien. Vos Missions : Piloter la cuisine comme un chef d’orchestre (gestion des équipes, commandes, hygiène, ...) Préparer des plats qui donnent envie de revenir tous les jours Surprendre, innover et proposer une cuisine maison et de saison Profil recherché : Diplôme en hôtellerie-restauration souhaité (CAP, BEP, Bac Pro, BTS) Expérience significative en restauration, idéalement collective Maîtrise des techniques culinaires et des normes HACCP Compétences en gestion d'équipe et en management Sens de l'organisation, rigueur et autonomie Excellent relationnel et sens du service client Nous vous proposons : CDI Salaire 3500€ bruts/mois 13ème mois RTT Statut agent de maîtrise Poste à pourvoir immédiatement Nos avantages : Autonomie dans votre gestion Participation aux bénéfices de l'entreprise Centres de formation internes Comité d'Entreprise Avantage en nature repas Mutuelle / Prévoyance Participation aux frais de transport en commun à hauteur de 50% Mobilité interne favorisée Politique de cooptation Notre engagement : Api est une entreprise inclusive, qui s'épanouit grâce à la diversité. Nous nous engageons à offrir à chacun des chances égales d'emploi et d'évolution. Vous aimez relever des défis, piloter une cuisine où qualité, organisation et esprit d’équipe font recette ? Envoyez-nous votre CV et (re)devenez le chef de votre destin !
Responsibilities
Manage the kitchen operations including team management, ordering, and hygiene. Prepare appealing dishes that encourage daily return visits and innovate with seasonal homemade cuisine.
Chef de cuisine H/F at Api Restauration
Châtillon, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Standards, Organization Skills, Autonomy, Customer Service, Passion, Dynamism, Innovation, Positive Energy
Specialization
A diploma in hospitality or restaurant management is preferred along with significant experience in collective catering. Candidates should possess strong culinary skills, team management abilities, and a customer service orientation.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with a minimum of 3 years of experience. Knowledge of HACCP and hygiene, along with the ability to thrive in a fast-paced kitchen, is essential.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Aveluy, Hauts-de-France, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Standards, Organization, Rigour, Autonomy, Customer Service, Positive Energy, Innovation, Passion, Dynamic Leadership
Specialization
Candidates should have a diploma in hospitality or restaurant management and significant experience in collective catering. Skills in culinary techniques, team management, and customer service are essential.
Experience Required
Minimum 2 year(s)
Chef des Ventes H/F at METRO/MAKRO
Rungis, Ile-de-France, France - Full Time
Skills Needed
Sales Management, Team Leadership, Commercial Strategy, Budgeting, Client Negotiation, Market Knowledge, Coaching, Performance Optimization, Event Coordination, Communication, Recruitment, Team Cohesion, Agro Food Distribution, Customer Relationship Management, Goal Setting, Field Sales
Specialization
Candidates should have a BAC+3 to BAC+5 education in commerce and significant experience in sales within the agro-food distribution sector. Experience in managing a field sales team and a strong understanding of sales techniques are essential.
Experience Required
Minimum 5 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with a minimum of 3 years of experience in a similar setting. HACCP and hygiene knowledge, along with the ability to thrive in a fast-paced kitchen, are essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Accor
Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time
Skills Needed
Culinary Arts, Leadership, Menu Development, Food Costing, Inventory Management, Haccp Principles, Food Safety Regulations, Communication Skills, Organizational Skills, Creativity, Malaysian Cuisine, Culinary Trends, Training, Mentoring, Collaboration, Detail Oriented
Specialization
Candidates must have a degree in Culinary Arts and 8-10 years of progressive culinary experience, including leadership roles. A strong understanding of Malaysian cuisine and proficiency in local ingredients is essential.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at Courtyard by Marriott Somerset KY
Baku, , Azerbaijan - Full Time
Skills Needed
Culinary Skills, Food Preparation, Staff Management, Menu Development, Customer Service, Sanitation Standards, Budget Management, Team Leadership, Interpersonal Skills, Problem Solving, Training, Performance Monitoring, Food Presentation, Safety Procedures, Communication, Employee Development
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in culinary or related fields. Strong leadership, communication, and culinary skills are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Accor
Boston, Massachusetts, United States - Full Time
Skills Needed
Culinary Techniques, Food Cost Control, Staff Training, Menu Creation, Sanitation Compliance, Guest Satisfaction, Problem Solving, Communication, Multitasking, Leadership, Quality Control, Inventory Management, Scheduling, Health Department Regulations, Banquet Experience, Food Presentation
Specialization
Candidates must have a minimum of two years of Sous Chef experience in a luxury hotel and a culinary degree. Knowledge of food and beverage preparation techniques, health department regulations, and banquet experience is also required.
Experience Required
Minimum 5 year(s)
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with at least 3 years of experience. Knowledge of HACCP and hygiene standards is essential.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with at least 3 years of experience. Knowledge of HACCP and hygiene standards is essential.
Experience Required
Minimum 2 year(s)
Chef de projet AMOA at Aptitude Experts
Nantes, Pays de la Loire, France - Full Time
Skills Needed
Project Management, Accessibility Standards, Technical Writing, Stakeholder Analysis, Regulatory Compliance, Risk Management, Coordination, Change Management, Communication, Methodological Rigor, Adaptability, Autonomy, Sncf Knowledge
Specialization
Candidates should have a Bac+5 degree in civil engineering or a related field and at least 3 years of experience in managing accessibility projects in public infrastructure. Knowledge of accessibility regulations and strong project management skills are essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Four Seasons Hotels Limited - Turkey
, Mara Region, Tanzania - Full Time
Skills Needed
Culinary Management, Menu Design, Food Safety, Leadership, Team Development, Communication, Budgeting, Inventory Control, Sanitation, Creativity, Operational Efficiency, Cross Department Coordination, Problem Solving, Customer Service, Culinary Production, High Volume Service
Specialization
Candidates should have a degree in Culinary Arts or Hotel/Restaurant Management, or equivalent professional experience. A minimum of 2-5 years of culinary management experience in luxury hotels or high-end dining environments is required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Remington Hospitality
Costa Mesa, California, United States - Full Time
Skills Needed
Kitchen Leadership, Effective Communication, High Work Ethic, Self Initiative, Computer Skills, Attendance, Computational Ability, Task Focus, Stress Management, Relationship Management, Food Quality Control, Sanitation Standards, Menu Creation, Inventory Management, Osha Compliance, Food Handling Regulations
Specialization
Candidates should have prior experience in a kitchen leadership role and possess effective communication skills. A strong work ethic, computer skills, and the ability to work under pressure are also essential.
Experience Required
Minimum 5 year(s)
Executive Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Excellence, Team Leadership, Food Safety, Menu Planning, Financial Management, Communication Skills, Organizational Skills, Creativity, Sustainability Awareness, Trend Awareness, Staff Catering, Fine Dining, Haccp Knowledge, Training And Development, Stock Management, Health And Safety Compliance
Specialization
Proven experience as an Executive Chef or Senior Head Chef in a high-volume, multi-outlet environment is required. Candidates should have a strong background in contemporary staff catering and fine-dining hospitality/events, along with financial management skills.
Experience Required
Minimum 10 year(s)
Executive Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Team Management, Food Quality Control, Stock Management, Employee Performance Assessment, Food Hygiene, Supplier Negotiation, Food Trends Knowledge
Specialization
Candidates should have proven experience in a demanding kitchen environment and possess an Intermediate Food Hygiene Certificate or above. Strong team collaboration and relationship-building skills are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Compass Group
Whitemarsh Township, Pennsylvania, United States - Full Time
Skills Needed
Culinary Arts, Food Services Technology, Customer Service, Communication Skills, Food Cost Management, Inventory Management, Cost Control, Culinary Program Development, Sanitation, Team Coordination, High Volume Foodservice Operations, Batch Cooking, Microsoft Office, Planning, Ordering, Food Preparation
Specialization
Candidates must have a B.S. Degree in Culinary Arts or related field, or an A.O.S. Degree with specialized training. Additionally, 3-5 years of relevant culinary experience and strong interpersonal skills are required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Explore RH Careers
Madrid, Community of Madrid, Spain - Full Time
Skills Needed
Culinary Skills, Leadership, Team Management, Financial Management, Food Safety, Operational Excellence, Training, Mentorship, Inventory Control, Sanitation, Communication, Decision Making, Knife Techniques, Efficiency Optimization, Guest Experience, Hospitality
Specialization
Candidates should have over 4 years of experience in a leadership role within a high-volume restaurant and demonstrate strong financial management skills. Advanced culinary skills and proficiency in English are also required.
Experience Required
Minimum 5 year(s)
Executive Head Chef at BaxterStorey
Brentford, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Food Quality, Team Management, Stock Management, Employee Performance Assessment, Food Trends Knowledge, Financial Target Control, Health And Safety Compliance, Food Safety Compliance, Supplier Negotiation, Relationship Building, Training Needs Assessment, Creativity, Diversity, Development Opportunities, Work Life Balance
Specialization
Food's provenance is critical, and the candidate should have proven experience in a demanding kitchen. An Intermediate Food Hygiene Certificate or above is required, along with the ability to work collaboratively and build relationships.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Api Restauration
Fretin, Hauts-de-France, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Standards, Organization, Rigor, Autonomy, Customer Service, Innovation
Specialization
A diploma in hospitality or restaurant management is preferred, along with significant experience in collective catering. Candidates should possess culinary skills, team management abilities, and a strong sense of organization.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with a minimum of 3 years of experience. Knowledge of HACCP and hygiene, along with the ability to thrive in a fast-paced kitchen, is essential.
Experience Required
Minimum 2 year(s)