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Chef De Partie Jobs overseas

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Chef des Ventes H/F at METRO/MAKRO
Duppigheim, Grand Est, France - Full Time
Skills Needed
Team Management, Sales Strategy, Coaching, Market Knowledge, Client Development, Communication, Reporting, Event Organization, Recruitment, Performance Monitoring, Agro Food Distribution, Commercial Development, Objective Achievement, Problem Solving, Leadership, Customer Relationship Management
Specialization
Candidates should have a BAC+3 to BAC+5 education in commerce and significant experience in sales within the agro-food distribution sector, preferably in the RHD industry. Successful management experience with a sales team is also required.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Leadership, Team Management, Culinary Creativity, Cost Control, Japanese Cuisine, Italian Cuisine, Event Coordination, Haccp Standards, Communication, Training, Detail Orientation, Adaptability, Negotiation, Food Presentation, Quality Control, Stock Management
Specialization
Candidates should have strong leadership skills, a passion for culinary arts, and experience in both Japanese and Italian cuisines. Attention to detail, adaptability, and a focus on profitability are essential.
Experience Required
Minimum 5 year(s)
EXECUTIVE SOUS CHEF at Compass Group
, Florida, United States - Full Time
Skills Needed
Culinary Arts, Food Services Technology, Sanitation Compliance, Cost Control, Food Preparation, Team Management, Customer Service, Communication Skills, Food Presentation, Inventory Management, Servsafe Certification, Haccp Certification, Culinary Trends, Training And Development, Creativity, Problem Solving
Specialization
Candidates should have a B.S. Degree in Culinary Arts or related field, along with 3-5 years of relevant culinary experience. Mastery of various kitchen positions and knowledge of food cost management are 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 in a similar setting. Knowledge of HACCP and hygiene standards is essential, along with a good command of English.
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 in a similar setting. Knowledge of HACCP and hygiene, along with the ability to thrive in a fast-paced kitchen, is essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at PEG Hospitality Group,Inc
Ogden, Utah, United States - Full Time
Skills Needed
Culinary Skills, Leadership, Menu Development, Food Safety, Cost Management, Staff Training, Communication, Organization, Creativity, Quality Control, Inventory Management, Time Management, Customer Service, Sanitation, Presentation Skills, Multitasking
Specialization
Candidates should have a culinary degree or equivalent training and 3-5 years of progressive culinary experience, including 2-3 years in a supervisory role. Strong leadership, organizational, and communication skills are essential, along with knowledge of budgeting and culinary trends.
Experience Required
Minimum 2 year(s)
Chef de projets H/F at Acorus
Collégien, Ile-de-France, France - Full Time
Skills Needed
Project Management, Budget Management, Client Relations, Team Coordination, Construction Management, Technical Knowledge, Autonomy, Rigorousness, Organization, Team Spirit
Specialization
A technical background in construction or civil engineering is required, along with at least 4 years of project management experience. Experience in rehabilitation projects and working in occupied sites is a significant advantage.
Experience Required
Minimum 5 year(s)
Executive Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Excellence, Menu Design, Team Management, Food Safety, Hygiene Standards, Cost Control, Creativity, Communication Skills, Organizational Skills, Sustainability, Trend Awareness, Leadership, Training And Development, Event Coordination, High Volume Operations, Fine Dining
Specialization
Proven experience as an Executive Chef or Senior Head Chef in a high-volume, multi-outlet environment is essential. Candidates should possess strong leadership skills and a background in both contemporary staff catering and fine-dining hospitality.
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 at least 3 years of experience in a similar setting. Knowledge of HACCP and hygiene, along with the ability to thrive in a fast-paced kitchen, is essential.
Experience Required
Minimum 2 year(s)
Executive Head Chef at BaxterStorey
London, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Development, Financial Management, Coaching, Communication, Organizational Skills, Strategic Thinking, Problem Solving, Creativity, Collaboration, Attention To Detail, Food Standards, Health And Safety, Sustainability, Client Relationship Management, Innovation
Specialization
Proven experience as a Head Chef with a strong focus on team management and financial acumen is essential. Candidates should demonstrate excellent communication skills and the ability to thrive in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Executive Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Excellence, Menu Design, Team Management, Food Safety, Cost Control, Creativity, Communication, Organizational Skills, Sustainability, Trend Awareness, Leadership, Training And Development, Health And Safety, Hygiene Standards, Event Coordination, Financial Management
Specialization
Proven experience as an Executive Chef or Senior Head Chef in a high-volume environment is essential. Strong leadership, financial acumen, and a passion for sustainability and creativity are required.
Experience Required
Minimum 10 year(s)
Executive Head Chef at BaxterStorey
Brentford, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Teamwork, Food Hygiene, Supplier Negotiation, Food Quality Management, Employee Performance Assessment, Stock Management, Health And Safety Compliance, Food Trends Knowledge, Training And Development
Specialization
Food's provenance is critical, and the ability to work with a team and build relationships is essential. Proven experience in a demanding kitchen at the relevant level and an Intermediate Food Hygiene Certificate or above are required.
Experience Required
Minimum 5 year(s)
Executive Head Chef at BaxterStorey
Brentford, 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
Food's provenance is critical, and the ability to work with a team and build relationships is essential. Proven experience in a demanding kitchen at the relevant level and an Intermediate Food Hygiene Certificate or above are required.
Experience Required
Minimum 5 year(s)
Executive Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Excellence, Leadership, Food Safety, Cost Control, Menu Development, Team Management, Communication, Organizational Skills, Creativity, Sustainability, Trend Awareness, Microsoft Office, High Volume Catering, Fine Dining, Event Planning, Training And Development
Specialization
Proven experience as an Executive Chef or Senior Head Chef in a high-volume environment is essential. Strong background in contemporary staff catering and fine-dining hospitality/events is required.
Experience Required
Minimum 10 year(s)
Executive Head Chef at BaxterStorey
Brentford, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Food Quality, Team Management, Stock Management, Financial Target Control, Health And Safety Compliance, Food Safety, Supplier Negotiation, Employee Training, Food Trends Knowledge, Relationship Building, Kitchen Operations Management, Recruitment, Food Presentation, Cooking Skills, Creativity
Specialization
Food's provenance is critical, and the candidate should have proven experience in a demanding kitchen environment. An Intermediate Food Hygiene Certificate or above is required, along with strong team collaboration and relationship-building skills.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Minor International
Bangkok, , Thailand - Full Time
Skills Needed
Culinary Arts, International Dishes, Team Management, Training, Menu Planning, Inventory Control, Supply Management, Health Standards, Safety Standards, Guest Service, Creativity, Leadership, Attention To Detail, Food Preparation, Operational Excellence
Specialization
Candidates must have a professional education in Culinary Arts and at least 3 years of culinary management experience. A passion for leadership and teamwork, along with excellent guest service skills, is essential.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Leadership, Team Management, Culinary Creativity, Event Planning, Cost Control, Supplier Negotiation, Haccp Compliance, Japanese Cuisine, Italian Cuisine, Communication, Detail Orientation, Adaptability, Teaching, Food Presentation, Quality Control, Waste Management
Specialization
The ideal candidate should be a strong leader with a passion for teaching and attention to detail. They should also have experience in Japanese and Italian cuisine, as well as skills in financial management and optimization.
Experience Required
Minimum 5 year(s)
Nursery Cook / Chef at Storal
, England, United Kingdom - Full Time
Skills Needed
Culinary Skills, Teamwork, Attention To Detail, Customer Service, Menu Planning, Food Preparation, Hygiene Compliance, Stock Management, Cooking From Scratch, Professional Conduct, Initiative, Kitchen Management
Specialization
Candidates must have previous experience in a busy kitchen, ideally in a school or nursery setting, and possess at least an NVQ level 1 or 2 in Catering. Strong teamwork skills and the ability to work independently are essential.
Experience Required
Minimum 2 year(s)
Relief Chef Manager at BaxterStorey
Nottingham, England, United Kingdom - Full Time
Skills Needed
Menu Planning, Employee Management, Inventory Management, Customer Relations, Health And Safety Compliance, Budget Management, Menu Development, Documentation Compliance, Creative Culinary Skills, Leadership Abilities, Communication Skills, Interpersonal Skills, Food Cost Management, Adaptability, Team Management
Specialization
Proven experience in a similar role is required, along with excellent culinary and leadership skills. Knowledge of food safety regulations and the ability to work in a fast-paced environment are essential.
Experience Required
Minimum 5 year(s)
KITCHEN - SOUS CHEF at GATE HR
Jacksonville, Florida, United States - Full Time
Skills Needed
Cooking, Banquet Production, Ala Carte Dining, Sanitation Standards, Food Safety, Menu Planning, Cost Control, Staff Training, Butchering, Diverse Cooking Techniques, Food Inventory, Portion Control, Kitchen Equipment, Team Leadership, Time Management, Communication
Specialization
Candidates must have a high school diploma or equivalent and at least 5 years of cooking experience in a professional kitchen. Advanced knowledge in various cooking techniques and kitchen operations is required.
Experience Required
Minimum 5 year(s)
Chef des Ventes H/F at METRO/MAKRO
Duppigheim, Grand Est, France -
Full Time

Start Date

Immediate

Expiry Date

10 Mar, 26

Salary

0.0

Posted On

10 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Team Management, Sales Strategy, Coaching, Market Knowledge, Client Development, Communication, Reporting, Event Organization, Recruitment, Performance Monitoring, Agro-food Distribution, Commercial Development, Objective Achievement, Problem Solving, Leadership, Customer Relationship Management

Industry

Wholesale

Description
Description de l'entreprise Pro à Pro, filiale du Groupe METRO, est un acteur majeur de la RHD (Restauration Hors Domicile). Nous assurons l'approvisionnement des professionnels de la Restauration (Restaurateurs et Collectivités) sur toute leur gamme de produits (épicerie, boissons, produits frais, surgelé, hygiène & entretien...) en leur délivrant un service personnalisé qui répond à chacune de leurs demandes. Société en pleine expansion avec plus de 2700 collaborateurs, nous apportons les moyens d'un grand groupe et l'agilité d'une entreprise à taille humaine, partout en France. La dimension et l'historique familial de PRO à PRO favorisent l'intégration et l'épanouissement des collaborateurs. Pro à Pro s'engage à respecter les principes d'équité et de non-discrimination dans le cadre de son process de recrutement et à promouvoir la diversité et l'intégration de salariés en situation de handicap au sein de ses équipes. Description du poste Dans le cadre d’un remplacement pour congé parental, nous recherchons un(e) Chef des Ventes sur la région Grand Est au sein de notre nouvel entrepôt basé sur Duppigheim, spécialisé(e) en produits alimentaires et non alimentaires à destination de la restauration commerciale (Boulangerie-Pâtisserie, Bouchers-Traiteurs), collective (Etablissement scolaire, hôpitaux, etc.) qui aura pour mission l’accompagnement de son équipe sur le Bas-Rhin. Rôle : En collaboration avec le directeur commercial régional vous participez à la définition de la politique commerciale et vous la mettez en œuvre avec votre équipe de 6 commerciaux terrain. Responsable de la réalisation des objectifs quantitatifs et qualitatifs de votre équipe, vous coordonnez, animez et contrôlez l’activité de la force de vente afin d’en optimiser les résultats. Vous êtes présent(e) sur le terrain pour suivre individuellement la réussite de vos commerciaux. Vous mettez en place des plans d’actions pour développer leurs portefeuilles clients et assurez le développement des secteurs. Vous animez les réunions commerciales et organisez en lien avec le service évènementiel national les manifestations commerciales régionales. Vous apportez votre connaissance régionale du marché et des concurrents. Vous veillez à la bonne communication et aux respects des procédures internes avec les différents services (achats, logistique, comptabilité client, …) En tant que membre du comité de direction du site, vous assurez le reporting commercial de votre équipe. Vous participez au recrutement des futurs commerciaux, vous veillez à leur intégration et la cohésion de votre équipe. Qualifications De formation BAC+3 à BAC +5 dans le domaine du commerce, vous justifiez d’une solide expérience commerciale acquise dans la distribution agroalimentaire, idéalement en RHD, ainsi qu’une expérience réussie en management d’une équipe de commerciaux terrain. A la fois coach et capitaine, vous savez motiver votre équipe et prenez part à l’atteinte des objectifs. Véritable développeur, vous avez le goût du challenge et vous maîtrisez parfaitement les techniques de vente et de commercialisation. Poste Basé à Strasbourg/Nord Alsace
Responsibilities
The Chef des Ventes is responsible for leading a team of six sales representatives, ensuring they meet their quantitative and qualitative objectives. This includes developing client portfolios, coordinating sales activities, and participating in regional commercial events.
Chef des Ventes H/F at METRO/MAKRO
Duppigheim, Grand Est, France - Full Time
Skills Needed
Team Management, Sales Strategy, Coaching, Market Knowledge, Client Development, Communication, Reporting, Event Organization, Recruitment, Performance Monitoring, Agro Food Distribution, Commercial Development, Objective Achievement, Problem Solving, Leadership, Customer Relationship Management
Specialization
Candidates should have a BAC+3 to BAC+5 education in commerce and significant experience in sales within the agro-food distribution sector, preferably in the RHD industry. Successful management experience with a sales team is also required.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Leadership, Team Management, Culinary Creativity, Cost Control, Japanese Cuisine, Italian Cuisine, Event Coordination, Haccp Standards, Communication, Training, Detail Orientation, Adaptability, Negotiation, Food Presentation, Quality Control, Stock Management
Specialization
Candidates should have strong leadership skills, a passion for culinary arts, and experience in both Japanese and Italian cuisines. Attention to detail, adaptability, and a focus on profitability are essential.
Experience Required
Minimum 5 year(s)
EXECUTIVE SOUS CHEF at Compass Group
, Florida, United States - Full Time
Skills Needed
Culinary Arts, Food Services Technology, Sanitation Compliance, Cost Control, Food Preparation, Team Management, Customer Service, Communication Skills, Food Presentation, Inventory Management, Servsafe Certification, Haccp Certification, Culinary Trends, Training And Development, Creativity, Problem Solving
Specialization
Candidates should have a B.S. Degree in Culinary Arts or related field, along with 3-5 years of relevant culinary experience. Mastery of various kitchen positions and knowledge of food cost management are 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 in a similar setting. Knowledge of HACCP and hygiene standards is essential, along with a good command of English.
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 in a similar setting. Knowledge of HACCP and hygiene, along with the ability to thrive in a fast-paced kitchen, is essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at PEG Hospitality Group,Inc
Ogden, Utah, United States - Full Time
Skills Needed
Culinary Skills, Leadership, Menu Development, Food Safety, Cost Management, Staff Training, Communication, Organization, Creativity, Quality Control, Inventory Management, Time Management, Customer Service, Sanitation, Presentation Skills, Multitasking
Specialization
Candidates should have a culinary degree or equivalent training and 3-5 years of progressive culinary experience, including 2-3 years in a supervisory role. Strong leadership, organizational, and communication skills are essential, along with knowledge of budgeting and culinary trends.
Experience Required
Minimum 2 year(s)
Chef de projets H/F at Acorus
Collégien, Ile-de-France, France - Full Time
Skills Needed
Project Management, Budget Management, Client Relations, Team Coordination, Construction Management, Technical Knowledge, Autonomy, Rigorousness, Organization, Team Spirit
Specialization
A technical background in construction or civil engineering is required, along with at least 4 years of project management experience. Experience in rehabilitation projects and working in occupied sites is a significant advantage.
Experience Required
Minimum 5 year(s)
Executive Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Excellence, Menu Design, Team Management, Food Safety, Hygiene Standards, Cost Control, Creativity, Communication Skills, Organizational Skills, Sustainability, Trend Awareness, Leadership, Training And Development, Event Coordination, High Volume Operations, Fine Dining
Specialization
Proven experience as an Executive Chef or Senior Head Chef in a high-volume, multi-outlet environment is essential. Candidates should possess strong leadership skills and a background in both contemporary staff catering and fine-dining hospitality.
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 at least 3 years of experience in a similar setting. Knowledge of HACCP and hygiene, along with the ability to thrive in a fast-paced kitchen, is essential.
Experience Required
Minimum 2 year(s)
Executive Head Chef at BaxterStorey
London, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Development, Financial Management, Coaching, Communication, Organizational Skills, Strategic Thinking, Problem Solving, Creativity, Collaboration, Attention To Detail, Food Standards, Health And Safety, Sustainability, Client Relationship Management, Innovation
Specialization
Proven experience as a Head Chef with a strong focus on team management and financial acumen is essential. Candidates should demonstrate excellent communication skills and the ability to thrive in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Executive Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Excellence, Menu Design, Team Management, Food Safety, Cost Control, Creativity, Communication, Organizational Skills, Sustainability, Trend Awareness, Leadership, Training And Development, Health And Safety, Hygiene Standards, Event Coordination, Financial Management
Specialization
Proven experience as an Executive Chef or Senior Head Chef in a high-volume environment is essential. Strong leadership, financial acumen, and a passion for sustainability and creativity are required.
Experience Required
Minimum 10 year(s)
Executive Head Chef at BaxterStorey
Brentford, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Teamwork, Food Hygiene, Supplier Negotiation, Food Quality Management, Employee Performance Assessment, Stock Management, Health And Safety Compliance, Food Trends Knowledge, Training And Development
Specialization
Food's provenance is critical, and the ability to work with a team and build relationships is essential. Proven experience in a demanding kitchen at the relevant level and an Intermediate Food Hygiene Certificate or above are required.
Experience Required
Minimum 5 year(s)
Executive Head Chef at BaxterStorey
Brentford, 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
Food's provenance is critical, and the ability to work with a team and build relationships is essential. Proven experience in a demanding kitchen at the relevant level and an Intermediate Food Hygiene Certificate or above are required.
Experience Required
Minimum 5 year(s)
Executive Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Excellence, Leadership, Food Safety, Cost Control, Menu Development, Team Management, Communication, Organizational Skills, Creativity, Sustainability, Trend Awareness, Microsoft Office, High Volume Catering, Fine Dining, Event Planning, Training And Development
Specialization
Proven experience as an Executive Chef or Senior Head Chef in a high-volume environment is essential. Strong background in contemporary staff catering and fine-dining hospitality/events is required.
Experience Required
Minimum 10 year(s)
Executive Head Chef at BaxterStorey
Brentford, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Food Quality, Team Management, Stock Management, Financial Target Control, Health And Safety Compliance, Food Safety, Supplier Negotiation, Employee Training, Food Trends Knowledge, Relationship Building, Kitchen Operations Management, Recruitment, Food Presentation, Cooking Skills, Creativity
Specialization
Food's provenance is critical, and the candidate should have proven experience in a demanding kitchen environment. An Intermediate Food Hygiene Certificate or above is required, along with strong team collaboration and relationship-building skills.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Minor International
Bangkok, , Thailand - Full Time
Skills Needed
Culinary Arts, International Dishes, Team Management, Training, Menu Planning, Inventory Control, Supply Management, Health Standards, Safety Standards, Guest Service, Creativity, Leadership, Attention To Detail, Food Preparation, Operational Excellence
Specialization
Candidates must have a professional education in Culinary Arts and at least 3 years of culinary management experience. A passion for leadership and teamwork, along with excellent guest service skills, is essential.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Leadership, Team Management, Culinary Creativity, Event Planning, Cost Control, Supplier Negotiation, Haccp Compliance, Japanese Cuisine, Italian Cuisine, Communication, Detail Orientation, Adaptability, Teaching, Food Presentation, Quality Control, Waste Management
Specialization
The ideal candidate should be a strong leader with a passion for teaching and attention to detail. They should also have experience in Japanese and Italian cuisine, as well as skills in financial management and optimization.
Experience Required
Minimum 5 year(s)
Nursery Cook / Chef at Storal
, England, United Kingdom - Full Time
Skills Needed
Culinary Skills, Teamwork, Attention To Detail, Customer Service, Menu Planning, Food Preparation, Hygiene Compliance, Stock Management, Cooking From Scratch, Professional Conduct, Initiative, Kitchen Management
Specialization
Candidates must have previous experience in a busy kitchen, ideally in a school or nursery setting, and possess at least an NVQ level 1 or 2 in Catering. Strong teamwork skills and the ability to work independently are essential.
Experience Required
Minimum 2 year(s)
Relief Chef Manager at BaxterStorey
Nottingham, England, United Kingdom - Full Time
Skills Needed
Menu Planning, Employee Management, Inventory Management, Customer Relations, Health And Safety Compliance, Budget Management, Menu Development, Documentation Compliance, Creative Culinary Skills, Leadership Abilities, Communication Skills, Interpersonal Skills, Food Cost Management, Adaptability, Team Management
Specialization
Proven experience in a similar role is required, along with excellent culinary and leadership skills. Knowledge of food safety regulations and the ability to work in a fast-paced environment are essential.
Experience Required
Minimum 5 year(s)
KITCHEN - SOUS CHEF at GATE HR
Jacksonville, Florida, United States - Full Time
Skills Needed
Cooking, Banquet Production, Ala Carte Dining, Sanitation Standards, Food Safety, Menu Planning, Cost Control, Staff Training, Butchering, Diverse Cooking Techniques, Food Inventory, Portion Control, Kitchen Equipment, Team Leadership, Time Management, Communication
Specialization
Candidates must have a high school diploma or equivalent and at least 5 years of cooking experience in a professional kitchen. Advanced knowledge in various cooking techniques and kitchen operations is required.
Experience Required
Minimum 5 year(s)