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Chef De Partie Jobs overseas

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Cooking School Chef at Harmons
Farmington, Utah, United States - Full Time
Skills Needed
Culinary Arts, Customer Service, Recipe Development, Food Preparation, Catering, Teaching, Communication, Organization, Sanitation, Knife Skills, Cooking Techniques, Event Hosting, Conflict Resolution, Budget Management, Team Leadership, Multitasking
Specialization
Candidates should have a 2-year degree in culinary arts or equivalent experience, along with TIPS Certification and a Food Handler’s Permit. Strong communication, organization, and multitasking skills are essential for success in this role.
Experience Required
Minimum 2 year(s)
Chef de secteur H/F at SMAC
Annecy, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Team Management, Commercial Negotiation, Project Supervision, Safety Compliance, Market Research, Client Relations, Budget Management, Strategic Planning, Supplier Consultation, Construction Techniques, Building Envelope, Problem Solving, Organizational Skills, Communication Skills, Leadership, Time Management
Specialization
Candidates should have a Bac +3/5 or Engineering degree in Building or Civil Engineering and at least 5 years of experience in building envelope work. Management experience and strong technical knowledge are essential, along with excellent client relations skills.
Experience Required
Minimum 5 year(s)
Chef de magasin H/F at Belambra Clubs & Hôtels
Le Grau-du-Roi, Occitania, France - Full Time
Skills Needed
Attention To Detail, Organization, Logistics, Stock Management, Negotiation, Haccp, Team Management, Computer Skills
Specialization
Candidates should have a successful field experience in the restaurant industry and be skilled negotiators with suppliers. Familiarity with HACCP processes and proficiency in computer tools, including Moneweb, are essential.
Experience Required
Minimum 2 year(s)
Sous Chef - (Ocean) at Scenic
, , - Full Time
Skills Needed
Culinary Experience, Food Preparation, Guest Satisfaction, Inventory Management, Public Health Policies, Team Training, Operational Updates, Service Culture, Buffet Presentations, Multi Cultural Team Support, Quality Control, Service Line Management, Cleanliness Compliance, Crew Satisfaction, Productivity Maximization, Retention Strategies
Specialization
Candidates must have a minimum of eight years of culinary experience, including three years as a Sous Chef or in a similar role. Strong English communication skills and knowledge of public health policies are essential.
Experience Required
Minimum 10 year(s)
Sous Chef (25-370) at Artesia General Hospital
Artesia, New Mexico, United States - Full Time
Skills Needed
Supervision, Food Safety, Sanitation, Dietary Management, Customer Service, Food Preparation, Training, Communication, Problem Solving, Quality Control, Team Leadership, Time Management, Basic Computer Operations, Therapeutic Diets, Inventory Management, Patient Satisfaction
Specialization
Candidates should have a high school diploma and preferably two years of supervisory experience in a healthcare setting or as a Sous Chef in a restaurant. Knowledge of food preparation, sanitation, and dietary management is essential.
Experience Required
Minimum 2 year(s)
Chef d'équipe (H/F) at SALTI
Saint-Priest, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Team Management, Mechanical Knowledge, Hydraulic Knowledge, Electrical Knowledge, Pneumatic Knowledge, Diesel Knowledge, Organization, Rigor, Communication, Problem Solving
Specialization
Candidates should have a passion for mechanics and experience in team management. A diploma in mechanics or knowledge in hydraulics, electricity, pneumatics, and/or diesel mechanics is required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Radisson Hotel Group
Colombo, Western Province, Sri Lanka - Full Time
Skills Needed
Culinary Excellence, Team Leadership, Guest Service, Problem Resolution, Creativity, Communication, Integrity, It Systems
Specialization
Candidates should have proven experience as an Executive Sous Chef or in a similar role within an international chain. Excellent communication skills and a hands-on approach are essential, along with a commitment to exceptional guest service.
Experience Required
Minimum 5 year(s)
Säljchef i Göteborg at Svenska Trygghetslösningar
Gothenburg, Västra Götaland County, Sweden - Full Time
Skills Needed
Field Sales, Leadership, Coaching, Motivation, Sales Strategy, Team Building, Customer Service, Communication, Problem Solving, Time Management
Specialization
Candidates should have solid experience in field sales to private individuals and documented results from previous sales roles. Leadership experience is essential, along with a strong drive to take on challenges in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at bartaco
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Mentoring, Problem Solving, Communication, Food Safety, Quality Control, Inventory Management, Guest Experience, Operational Excellence, Training, Scheduling, Collaboration, Attention To Detail, Emotional Intelligence, Hospitality
Specialization
Candidates should have at least 3 years of culinary management experience and excellent cooking skills. A culinary arts degree is preferred, along with experience in mentoring and training team members.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Hilton
, karnataka, India - Full Time
Skills Needed
Culinary Management, Food Safety, Menu Planning, Team Leadership, Inventory Management, Quality Control, Recipe Development, Sanitation Practices, Communication Skills, Training And Development, Cost Control, Customer Service, Problem Solving, Time Management, Attention To Detail, Adaptability
Specialization
Candidates should have 5-8 years of experience as Head of Kitchen in a 4/5-star hotel or high-standard restaurant. A high school diploma and technical education in hospitality or culinary school are preferred.
Experience Required
Minimum 5 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Vignale, Corsica, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp, Menu Planning, Food Presentation, Service Organization, Training, Communication, Leadership, Attention To Detail, Creativity, Problem Solving, Interpersonal Skills, Quality Control, Safety Standards
Specialization
Candidates must have a CAP/BEP in cuisine and at least five years of experience in managing large volumes and buffets. Strong leadership, communication skills, and knowledge of HACCP are essential.
Experience Required
Minimum 5 year(s)
Chef d'équipe (H/F) at SALTI
Bourges, Centre, France - Full Time
Skills Needed
Team Management, Mechanical Knowledge, Hydraulic Knowledge, Electrical Knowledge, Pneumatic Knowledge, Diesel Knowledge, Organization, Rigor, Communication, Problem Solving
Specialization
Candidates should have a passion for mechanics and experience in team management. A diploma in mechanics or knowledge in hydraulics, electricity, and pneumatics is required, along with relevant certifications being a plus.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Accor
Chennai, tamil nadu, India - Full Time
Skills Needed
Culinary Management, Food Presentation, Staff Training, Budget Management, Menu Knowledge, Haccp Procedures, Team Management, Event Coordination, Food Quality Control, Operational Meetings, Food Ordering, Cost Effective Planning, Problem Analysis, Communication Skills, Time Management, Resource Allocation
Specialization
Candidates should have a minimum of primary school education, with additional culinary certifications being advantageous. A minimum of 3 years of relevant experience in a similar role is required, along with proficiency in English and knowledge of HACCP procedures.
Experience Required
Minimum 2 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Seignosse, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp, Menu Planning, Food Presentation, Service Organization, Training, Communication, Leadership, Quality Control, Safety Standards, Creativity, Problem Solving, Collaboration, Adaptability, Customer Interaction
Specialization
Candidates should have a CAP/BEP in cuisine and at least five years of experience in managing large volumes and buffets. Strong leadership skills and the ability to work under pressure are essential.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Api Restauration
Vanves, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Standards, Organization, Rigour, Autonomy, Customer Service, Positive Energy, Innovation, Passion, Dynamic, Challenge, Collective Catering Experience, Authentic Cuisine, Seasonal Cooking
Specialization
A diploma in hospitality or restaurant management is preferred, along with significant experience in the restaurant industry, ideally in collective catering. Candidates should possess strong culinary skills, team management abilities, and a customer-oriented mindset.
Experience Required
Minimum 2 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Le Grau-du-Roi, Occitania, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp, Menu Planning, Food Presentation, Service Organization, Training, Communication, Leadership, Attention To Detail, Creativity, Problem Solving, Interpersonal Skills, Quality Control, Safety Standards, Time Management
Specialization
Candidates should have a CAP/BEP in cuisine and at least five years of experience managing large volumes and buffets. Strong leadership, communication skills, and knowledge of HACCP are essential.
Experience Required
Minimum 5 year(s)
Chef de projets F/H at Eiffage
Issoudun, Centre-Val de Loire, France - Full Time
Skills Needed
Project Management, Innovation, Sustainability, Team Collaboration, Client Relations, Problem Solving, Communication, Adaptability
Specialization
Candidates should have relevant experience in project management and a strong understanding of sustainable practices. A commitment to social and environmental responsibility is essential.
Experience Required
Minimum 2 year(s)
Sous Chef - Green O at Knightsbridge Capital Corporation
Greenough, Montana, United States - Full Time
Skills Needed
Culinary Management, Food Preparation, Menu Planning, Inventory Control, Team Leadership, Food Safety, Communication, Coaching, Training, Guest Satisfaction, Performance Management, Special Orders, Production Needs, Operational Improvements, Employee Development, Sanitation Standards
Specialization
Candidates should have a high school diploma or equivalent, with a certificate in culinary arts preferred. Experience as a Lead Line Cook or Sous Chef is helpful, but the right individual will be trained.
Executive Sous Chef at Radisson Hotel Group
Kigali, Kigali City, Rwanda - Full Time
Skills Needed
Leadership Skills, Guest Service, Problem Resolution, Communication Skills, Team Collaboration, Budget Management, Analytical Skills, Creative Solutions, Cultural Adaptability, Microsoft Office, Performance Review, Inventory Control, Proactive Approach, Culinary Skills, Integrity, Hands On Approach
Specialization
Candidates should have a minimum of 3 years of relevant kitchen experience, preferably in a hotel environment. Strong leadership, communication skills, and a commitment to guest service are essential.
Experience Required
Minimum 2 year(s)
DEMI CHEF BREAKFAST at Sige Relais Chateaux
Anacapri, Campania, Italy - Full Time
Skills Needed
Italian Cuisine, Haccp, Teamwork, Hygiene Standards, Responsibility, Passion, Luxury Hospitality
Specialization
At least 2 years of experience in luxury facilities is required, along with a good knowledge of basic Italian cooking techniques. Candidates must comply with hygiene standards and demonstrate reliability, responsibility, and a passion for teamwork.
Experience Required
Minimum 2 year(s)
Cooking School Chef at Harmons
Farmington, Utah, United States -
Full Time

Start Date

Immediate

Expiry Date

24 Jan, 26

Salary

66000.0

Posted On

26 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Arts, Customer Service, Recipe Development, Food Preparation, Catering, Teaching, Communication, Organization, Sanitation, Knife Skills, Cooking Techniques, Event Hosting, Conflict Resolution, Budget Management, Team Leadership, Multitasking

Industry

Description
$66,000 PER YEAR GENERAL PURPOSE: The primary purpose of this position is to be a Harmon’s brand ambassador, to build foodie culture by teaching customers the recipes, skills, and techniques they need to prepare meals at home using the high-quality products, tools, and ingredients Harmons sells. This position manages the Cooking School department under the direction of the Store Director. ESSENTIAL DUTIES & RESPONSIBILITIES: Follows established departmental and store policies and procedures Manages the operations of the Cooking School department under the direction of the Store Director Ensures the Cooking School is clean, well-maintained, and meets company standards of appearance Works closely with the Cooking School Coordinator to oversee business and front-of-house operations Oversees, trains, and guides the Cooking School Instructor Sous Chef Sets the pace of the Cooking School under the direction of the Store Director and the Cooking School Program Director Delivers excellent customer service while teaching hands-on demonstration, chefs table classes, hosting private events in the Cooking School, and catering on and off-site special events and banquets Develop recipes for use in the Cooking School and elsewhere within Harmons Works to continually improve Cooking School performance and sales Effectively markets and sells Harmons’ products Completes assigned tasks efficiently and in a timely manner Stays within inventory, budgeted projections, and contributes to the company’s gross profit goals Sets a professional and positive example to others Communicates effectively and works closely with the Cooking School Coordinator Communicates openly and frequently with Store Director Ensures company standards for safety, sanitation, and productivity are maintained MARGINIAL DUTIES & RESPONSIBILITIES: Consistently prepares and submits requested reports regarding cooking school performance Mentors, provides feedback, and completes necessary paperwork for Cooking School Instructor Sous Chef and cooking school student interns Performs other job-related duties as assigned NATURE OF WORK CONTACTS: Consistent and daily interaction with store associates Consistent and daily interaction with customers TRAINING & QUALIFICATIONS: 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. Desired knowledge, skills, and abilities: A 2-year college or technical school degree in culinary arts; or any combination of education, experience, and training which provides the following knowledge, skills, and abilities: Ability to multitask while teaching Have current TIPS Certification and Food Handler’s Permit Possess a wide range of knowledge in food, quality ingredients, food preparation, knife skills, cooking techniques, culinary sanitation and hygiene, kitchen safety and food presentation Is approachable, personable, relaxed, and passionate Experience catering private events and medium to large scale banquets Ability to prioritize tasks, maintain focus while multitasking, and balance friendliness with efficiency Ability to interpret policies and procedures Possess excellent organization and planning skills Must possess solid communication skills, including verbal and listening skills in order to effectively and efficiently communicate with diverse groups of people Ability to professionally and appropriately handle conflict Must possess the ability to accept constructive review and be accountable for one’s own success as well as the success of your team Required to make logical, significant decisions using general, recognized skills and techniques Possess integrity, a positive attitude, be mission-driven, and be self-directed with a demonstrated passion for Harmons mission, the Harmons Cooking School mission, and commitment to working collaboratively Continually strives to be product minded, customer minded, personnel minded, detailed, consistent, and forward focused Ability to work weekends, evenings, and holidays PHYSICAL/SENSORY DEMANDS: The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Work is generally performed in a safe and comfortable store environment with the possibility of frequent exposure to hot, cold, and wet conditions. While performing the duties of this job, the associate is regularly required to grasp, push, pull, carry, stoop, twist, crouch, and reach; perform tasks requiring repetitive motion and eye, hand, and foot coordination; hear and respond to customer inquiries. Also requires standing, walking, and bending throughout the entire workday and the ability to maneuver heavy objects weighing up to 50 pounds from location to location. We are proud to be an equal opportunity employer and celebrate our employees' differences including race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, and Veteran status. Diversity makes us better.
Responsibilities
The Cooking School Chef manages the Cooking School department, ensuring operations run smoothly and that high-quality culinary education is provided to customers. They also develop recipes and deliver excellent customer service through hands-on classes and events.
Cooking School Chef at Harmons
Farmington, Utah, United States - Full Time
Skills Needed
Culinary Arts, Customer Service, Recipe Development, Food Preparation, Catering, Teaching, Communication, Organization, Sanitation, Knife Skills, Cooking Techniques, Event Hosting, Conflict Resolution, Budget Management, Team Leadership, Multitasking
Specialization
Candidates should have a 2-year degree in culinary arts or equivalent experience, along with TIPS Certification and a Food Handler’s Permit. Strong communication, organization, and multitasking skills are essential for success in this role.
Experience Required
Minimum 2 year(s)
Chef de secteur H/F at SMAC
Annecy, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Team Management, Commercial Negotiation, Project Supervision, Safety Compliance, Market Research, Client Relations, Budget Management, Strategic Planning, Supplier Consultation, Construction Techniques, Building Envelope, Problem Solving, Organizational Skills, Communication Skills, Leadership, Time Management
Specialization
Candidates should have a Bac +3/5 or Engineering degree in Building or Civil Engineering and at least 5 years of experience in building envelope work. Management experience and strong technical knowledge are essential, along with excellent client relations skills.
Experience Required
Minimum 5 year(s)
Chef de magasin H/F at Belambra Clubs & Hôtels
Le Grau-du-Roi, Occitania, France - Full Time
Skills Needed
Attention To Detail, Organization, Logistics, Stock Management, Negotiation, Haccp, Team Management, Computer Skills
Specialization
Candidates should have a successful field experience in the restaurant industry and be skilled negotiators with suppliers. Familiarity with HACCP processes and proficiency in computer tools, including Moneweb, are essential.
Experience Required
Minimum 2 year(s)
Sous Chef - (Ocean) at Scenic
, , - Full Time
Skills Needed
Culinary Experience, Food Preparation, Guest Satisfaction, Inventory Management, Public Health Policies, Team Training, Operational Updates, Service Culture, Buffet Presentations, Multi Cultural Team Support, Quality Control, Service Line Management, Cleanliness Compliance, Crew Satisfaction, Productivity Maximization, Retention Strategies
Specialization
Candidates must have a minimum of eight years of culinary experience, including three years as a Sous Chef or in a similar role. Strong English communication skills and knowledge of public health policies are essential.
Experience Required
Minimum 10 year(s)
Sous Chef (25-370) at Artesia General Hospital
Artesia, New Mexico, United States - Full Time
Skills Needed
Supervision, Food Safety, Sanitation, Dietary Management, Customer Service, Food Preparation, Training, Communication, Problem Solving, Quality Control, Team Leadership, Time Management, Basic Computer Operations, Therapeutic Diets, Inventory Management, Patient Satisfaction
Specialization
Candidates should have a high school diploma and preferably two years of supervisory experience in a healthcare setting or as a Sous Chef in a restaurant. Knowledge of food preparation, sanitation, and dietary management is essential.
Experience Required
Minimum 2 year(s)
Chef d'équipe (H/F) at SALTI
Saint-Priest, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Team Management, Mechanical Knowledge, Hydraulic Knowledge, Electrical Knowledge, Pneumatic Knowledge, Diesel Knowledge, Organization, Rigor, Communication, Problem Solving
Specialization
Candidates should have a passion for mechanics and experience in team management. A diploma in mechanics or knowledge in hydraulics, electricity, pneumatics, and/or diesel mechanics is required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Radisson Hotel Group
Colombo, Western Province, Sri Lanka - Full Time
Skills Needed
Culinary Excellence, Team Leadership, Guest Service, Problem Resolution, Creativity, Communication, Integrity, It Systems
Specialization
Candidates should have proven experience as an Executive Sous Chef or in a similar role within an international chain. Excellent communication skills and a hands-on approach are essential, along with a commitment to exceptional guest service.
Experience Required
Minimum 5 year(s)
Säljchef i Göteborg at Svenska Trygghetslösningar
Gothenburg, Västra Götaland County, Sweden - Full Time
Skills Needed
Field Sales, Leadership, Coaching, Motivation, Sales Strategy, Team Building, Customer Service, Communication, Problem Solving, Time Management
Specialization
Candidates should have solid experience in field sales to private individuals and documented results from previous sales roles. Leadership experience is essential, along with a strong drive to take on challenges in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at bartaco
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Mentoring, Problem Solving, Communication, Food Safety, Quality Control, Inventory Management, Guest Experience, Operational Excellence, Training, Scheduling, Collaboration, Attention To Detail, Emotional Intelligence, Hospitality
Specialization
Candidates should have at least 3 years of culinary management experience and excellent cooking skills. A culinary arts degree is preferred, along with experience in mentoring and training team members.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Hilton
, karnataka, India - Full Time
Skills Needed
Culinary Management, Food Safety, Menu Planning, Team Leadership, Inventory Management, Quality Control, Recipe Development, Sanitation Practices, Communication Skills, Training And Development, Cost Control, Customer Service, Problem Solving, Time Management, Attention To Detail, Adaptability
Specialization
Candidates should have 5-8 years of experience as Head of Kitchen in a 4/5-star hotel or high-standard restaurant. A high school diploma and technical education in hospitality or culinary school are preferred.
Experience Required
Minimum 5 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Vignale, Corsica, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp, Menu Planning, Food Presentation, Service Organization, Training, Communication, Leadership, Attention To Detail, Creativity, Problem Solving, Interpersonal Skills, Quality Control, Safety Standards
Specialization
Candidates must have a CAP/BEP in cuisine and at least five years of experience in managing large volumes and buffets. Strong leadership, communication skills, and knowledge of HACCP are essential.
Experience Required
Minimum 5 year(s)
Chef d'équipe (H/F) at SALTI
Bourges, Centre, France - Full Time
Skills Needed
Team Management, Mechanical Knowledge, Hydraulic Knowledge, Electrical Knowledge, Pneumatic Knowledge, Diesel Knowledge, Organization, Rigor, Communication, Problem Solving
Specialization
Candidates should have a passion for mechanics and experience in team management. A diploma in mechanics or knowledge in hydraulics, electricity, and pneumatics is required, along with relevant certifications being a plus.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Accor
Chennai, tamil nadu, India - Full Time
Skills Needed
Culinary Management, Food Presentation, Staff Training, Budget Management, Menu Knowledge, Haccp Procedures, Team Management, Event Coordination, Food Quality Control, Operational Meetings, Food Ordering, Cost Effective Planning, Problem Analysis, Communication Skills, Time Management, Resource Allocation
Specialization
Candidates should have a minimum of primary school education, with additional culinary certifications being advantageous. A minimum of 3 years of relevant experience in a similar role is required, along with proficiency in English and knowledge of HACCP procedures.
Experience Required
Minimum 2 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Seignosse, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp, Menu Planning, Food Presentation, Service Organization, Training, Communication, Leadership, Quality Control, Safety Standards, Creativity, Problem Solving, Collaboration, Adaptability, Customer Interaction
Specialization
Candidates should have a CAP/BEP in cuisine and at least five years of experience in managing large volumes and buffets. Strong leadership skills and the ability to work under pressure are essential.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Api Restauration
Vanves, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Standards, Organization, Rigour, Autonomy, Customer Service, Positive Energy, Innovation, Passion, Dynamic, Challenge, Collective Catering Experience, Authentic Cuisine, Seasonal Cooking
Specialization
A diploma in hospitality or restaurant management is preferred, along with significant experience in the restaurant industry, ideally in collective catering. Candidates should possess strong culinary skills, team management abilities, and a customer-oriented mindset.
Experience Required
Minimum 2 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Le Grau-du-Roi, Occitania, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp, Menu Planning, Food Presentation, Service Organization, Training, Communication, Leadership, Attention To Detail, Creativity, Problem Solving, Interpersonal Skills, Quality Control, Safety Standards, Time Management
Specialization
Candidates should have a CAP/BEP in cuisine and at least five years of experience managing large volumes and buffets. Strong leadership, communication skills, and knowledge of HACCP are essential.
Experience Required
Minimum 5 year(s)
Chef de projets F/H at Eiffage
Issoudun, Centre-Val de Loire, France - Full Time
Skills Needed
Project Management, Innovation, Sustainability, Team Collaboration, Client Relations, Problem Solving, Communication, Adaptability
Specialization
Candidates should have relevant experience in project management and a strong understanding of sustainable practices. A commitment to social and environmental responsibility is essential.
Experience Required
Minimum 2 year(s)
Sous Chef - Green O at Knightsbridge Capital Corporation
Greenough, Montana, United States - Full Time
Skills Needed
Culinary Management, Food Preparation, Menu Planning, Inventory Control, Team Leadership, Food Safety, Communication, Coaching, Training, Guest Satisfaction, Performance Management, Special Orders, Production Needs, Operational Improvements, Employee Development, Sanitation Standards
Specialization
Candidates should have a high school diploma or equivalent, with a certificate in culinary arts preferred. Experience as a Lead Line Cook or Sous Chef is helpful, but the right individual will be trained.
Executive Sous Chef at Radisson Hotel Group
Kigali, Kigali City, Rwanda - Full Time
Skills Needed
Leadership Skills, Guest Service, Problem Resolution, Communication Skills, Team Collaboration, Budget Management, Analytical Skills, Creative Solutions, Cultural Adaptability, Microsoft Office, Performance Review, Inventory Control, Proactive Approach, Culinary Skills, Integrity, Hands On Approach
Specialization
Candidates should have a minimum of 3 years of relevant kitchen experience, preferably in a hotel environment. Strong leadership, communication skills, and a commitment to guest service are essential.
Experience Required
Minimum 2 year(s)
DEMI CHEF BREAKFAST at Sige Relais Chateaux
Anacapri, Campania, Italy - Full Time
Skills Needed
Italian Cuisine, Haccp, Teamwork, Hygiene Standards, Responsibility, Passion, Luxury Hospitality
Specialization
At least 2 years of experience in luxury facilities is required, along with a good knowledge of basic Italian cooking techniques. Candidates must comply with hygiene standards and demonstrate reliability, responsibility, and a passion for teamwork.
Experience Required
Minimum 2 year(s)