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Chef De Partie Jobs overseas

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CHEF DE MAGASIN at Groupement Les Mousquetaires
Laroque-d'Olmes, Occitania, France - Full Time
Skills Needed
Store Management, Team Leadership, Retail Operations, Sales Growth, Customer Satisfaction, Inventory Management, Supply Chain Management, Performance Indicators, Commercial Strategy, Staff Coaching, Conflict Resolution, Business Management
Specialization
Candidates should have confirmed experience in store management, ideally within the DIY or specialized retail sector. Strong leadership, a results-oriented mindset, and excellent interpersonal skills are essential for this role.
Experience Required
Minimum 5 year(s)
Chef Barman H/F at Accor
Aix-en-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Cocktail Creation, Bar Management, Customer Service, Inventory Management, Sales Development, Team Leadership, English Proficiency, Billing And Payment Processing, Product Knowledge, Communication, Adaptability, Attention To Detail
Specialization
The ideal candidate must have excellent knowledge of beverages and cocktails, along with strong leadership and communication skills. Proficiency in English is mandatory, and the role requires a professional appearance and the ability to work in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Condongcatur, Special Region of Yogyakarta, Indonesia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Kitchen Operations, Staff Supervision, Budget Management, Team Training, Food Presentation, Inventory Management, Quality Control, Customer Service, Conflict Resolution, Coaching, Sanitation Standards, Leadership
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts/Hospitality with 2 years of experience. The role requires strong leadership, culinary expertise, and the ability to manage kitchen staff and food production standards.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at Dimmi Dimmi
Chicago, Illinois, United States - Full Time
Skills Needed
Inventory Management, Budget Control, Menu Planning, Labor Cost Management, Staff Scheduling, Vendor Management, Safety And Sanitation, Employee Training, Hiring And Onboarding, Performance Reviews, Recipe Standardization, Kitchen Operations
Specialization
Requires a high school diploma and 2-3 years of relevant experience. Must be physically capable of standing for long periods and lifting up to 50 pounds.
Experience Required
Minimum 2 year(s)
Chef Supervisor at The Wonderful Company
Ciudad Valles, San Luis Potosí, Mexico - Full Time
Skills Needed
Food Quality Assurance, Cost Control, Food Safety Compliance, Team Leadership, Kitchen Operation Supervision, Budget Management, Inventory Control, Regional Cuisine Knowledge, International Cuisine Knowledge, Basic Pastry Skills, Personnel Management, Office Software Proficiency
Specialization
Candidates must possess a degree in Gastronomy, Culinary Arts, or a related field, along with a minimum of two years of experience in cafeterias, restaurants, or hospitality settings. Essential qualifications include knowledge of regional and international cuisine, basic pastry skills, personnel management experience, and proficiency in cost control and inventory management.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Accor
Bhubaneswar, Odisha, India - Full Time
Skills Needed
Menu Development, Food Preparation, Kitchen Management, Team Collaboration, Quality Control, Guest Feedback Management, Pressure Management, Communication
Specialization
Candidates must be able to work cohesively within a team and perform well under pressure in a fast-paced environment. Professional culinary experience and the ability to maintain strict recipe standards are required.
Experience Required
Minimum 5 year(s)
Sous-Chef (H/F) at Accor
Brussels, Brussels-Capital, Belgium - Full Time
Skills Needed
Leadership, Team Management, Haccp Standards, Menu Planning, Culinary Innovation, Inventory Management, English Proficiency, Food Presentation, Staff Training, Kitchen Organization
Specialization
Candidates must possess strong leadership skills, creativity in culinary arts, and a rigorous approach to hygiene. Professional English and fluency in the local language are required.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at Shore Lodge Whitetail LLC
McCall, Idaho, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Cost Control, Kitchen Management, Staff Training, Sanitation Compliance, Inventory Control, Budgeting, Banquets, High End Restaurant Operations, Pacific Northwest Cuisine, French Cuisine, Food Presentation, Labor Management, Procurement, Performance Reviews
Specialization
Candidates must have at least three years of experience as a Line Cook or Sous Chef, including three years of culinary leadership and banquet or high-end restaurant experience. Additionally, one year of experience with Pacific Northwest or French cuisine is required.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at Kisco Senior Living
Gaithersburg, Maryland, United States - Full Time
Skills Needed
Menu Design, Kitchen Organization, Food Preparation, Staff Training, Sanitation Management, Culinary Arts, Team Collaboration, Leadership
Specialization
Candidates should ideally be high school graduates with one to three years of cooking experience. Success in the role requires a creative mindset, a team-player attitude, and a positive demeanor.
Experience Required
Minimum 2 year(s)
Alune Head Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Bali, Indonesia - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Menu Specials Communication, Stock Monitoring, Food Safety Program, Quality Assurance, Hiring, Training, Scheduling, Evaluating, Counseling, Disciplining, Motivating, Coaching, Safety Procedures
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have 4 to 6 years of related work experience, including at least 2 years in a supervisory capacity. The role requires adherence to all company and safety policies, maintaining professional appearance, and addressing guest service needs.
Experience Required
Minimum 5 year(s)
Event Prep Chef at Behind The Scenes Catering & Events
San Diego, California, United States - Full Time
Skills Needed
Food Preparation, Inventory Management, Food Safety Regulations, Time Management, Organizational Skills, Heavy Lifting, Scheduling Flexibility
Specialization
Candidates must have small event experience and the physical ability to stand for long periods and lift heavy items. Reliable transportation and authorization to work in the United States are required.
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Taoyuan City, , Taiwan - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Purchasing, Quality Control, Customer Service, Team Leadership, Sanitation Standards, Plating And Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Must demonstrate strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Katra, Jammu and Kashmir, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Control, Plating And Presentation, Team Leadership, Customer Service, Sanitation Standards, Resource Planning
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Production Chef at Charleston Regional Aviation Authority
North Charleston, South Carolina, United States - Full Time
Skills Needed
Food Preparation, Quality Control, Staff Supervision, Menu Development, Resource Management, Training, Compliance, Documentation, Scheduling, Communication, Problem Solving, Time Management, Kitchen Equipment Operation, Health And Safety Regulations, Performance Appraisal, Team Leadership
Specialization
Candidates must have an associate degree and five years of experience in a related field. A valid South Carolina driver's license is also required.
Experience Required
Minimum 5 year(s)
Chef-gérant H/F at Api Restauration
Seclin, Hauts-de-France, France - Full Time
Skills Needed
Collective Catering, Team Management, Budget Management, Haccp Standards, Culinary Techniques, Modified Texture Meals, Dissociated Diets, Inventory Management, Organization, Customer Service
Specialization
Requires a degree in hotel and restaurant management (CAP, BEP, Bac Pro, or BTS) and significant experience in collective catering. Must demonstrate mastery of HACCP standards and strong leadership skills.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Al Rayyan, Al Rayyan, Qatar - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Staff Supervision, Budget Management, Inventory Control, Customer Service, Sanitation Standards, Recipe Creation, Team Leadership, Resource Planning, Food Presentation, Waste Management, Performance Appraisal, Staff Training
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate strong leadership skills and expertise in high-quality food production and presentation.
Experience Required
Minimum 2 year(s)
Chef-Pittsburgh at Ballpoint
, , - Full Time
Skills Needed
Culinary Skills, Kitchen Management, Food Safety, Menu Development, Inventory Management, Leadership, Staff Training, Cost Control, Communication, Problem Solving, Creativity, Adaptability
Specialization
Candidates must have proven professional experience in a commercial kitchen and knowledge of food safety certifications like ServSafe. A high school diploma is required, though a culinary degree or professional certification is preferred.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at BaxterStorey Ireland Ltd
Paris, Ile-de-France, France - Full Time
Skills Needed
Menu Creation, Kitchen Management, Budget Control, Inventory Management, Staff Training, Mentoring, Food Safety, Strategic Planning, Team Leadership, Communication, Problem Solving, Delegation, Performance Management, Culinary Arts, Quality Control, Kpi Tracking
Specialization
Candidates must have proven experience as a Chef de Cuisine or in a similar role with a strong background in team management and financial oversight. Excellent communication, organizational skills, and a passion for culinary innovation are essential for this position.
Experience Required
Minimum 5 year(s)
Teppanyaki Chef at Accor
Doha, , Qatar - Full Time
Skills Needed
Japanese Cooking Techniques, Knife Skills, Teppan Grill Artistry, Fine Dining Presentation, Interactive Cooking, Guest Engagement, Storytelling, Customer Service, Culinary Mastery, Performance Cooking
Specialization
Candidates must hold a bachelor's or culinary degree and have at least one year of experience as a Chef de Partie in hotels or restaurants. High energy, strong communication skills, and a customer-focused attitude are required.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Makkah Al Mukarramah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Control, Quality Assurance, Customer Service, Team Leadership, Sanitation Standards, Plating And Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
CHEF DE MAGASIN at Groupement Les Mousquetaires
Laroque-d'Olmes, Occitania, France -
Full Time

Start Date

Immediate

Expiry Date

21 Jul, 26

Salary

0.0

Posted On

23 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Store management, Team leadership, Retail operations, Sales growth, Customer satisfaction, Inventory management, Supply chain management, Performance indicators, Commercial strategy, Staff coaching, Conflict resolution, Business management

Industry

Retail Groceries

Description
Description de l'entreprise Le Groupement Mousquetaires, ce sont 7 enseignes de la grande distribution, 160 000 collaborateurs et plus de 3 100 chefs d'entreprise indépendants. Chez Bricomarchè, les bricoleurs avertis ou du dimanche trouvent tout ce qu'il faut pour aménager, décorer et jardiner selon leurs envies. Envie de rejoindre la Tribu Brico ? Bonne nouvelle : notre point de vente recrute ! Description du poste Acteur(trice) de votre point de vente, vos missions principales sont : - Assurer la gestion globale du magasin : commerce, exploitation et performance économique - Manager, animer et accompagner les équipes au quotidien - Développer le chiffre d’affaires et la satisfaction client - Garantir la bonne tenue du magasin et le respect des standards de l’enseigne - Piloter les stocks, les approvisionnements et les indicateurs de performance - Mettre en œuvre la stratégie commerciale locale Qualifications Votre profil : - Expérience confirmée en management de magasin, idéalement en GSB, distribution ou commerce spécialisé - Leadership naturel, sens du terrain et culture du résultat - Excellent relationnel et goût du service client - Organisation, autonomie et esprit d’initiative - Capacité à fédérer une équipe autour d’objectifs communs Informations complémentaires Nous proposons : - Un poste en CDD, transformable en CDI, à responsabilités au sein d’une enseigne reconnue - Un environnement dynamique et entrepreneurial - Une rémunération attractive selon profil et expérience - De réelles perspectives d’évolution Seules les compétences font la différence. Le Groupement Mousquetaires s'engage activement en faveur de la diversité, en créant un environnement de travail inclusif qui garantit l'égalité des opportunités pour chacun(e). Type de contrat: CDD

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Responsibilities
The Store Manager is responsible for the overall management of the retail point of sale, including commercial operations and economic performance. They must lead and coach the team while ensuring high standards of customer service and store presentation.
CHEF DE MAGASIN at Groupement Les Mousquetaires
Laroque-d'Olmes, Occitania, France - Full Time
Skills Needed
Store Management, Team Leadership, Retail Operations, Sales Growth, Customer Satisfaction, Inventory Management, Supply Chain Management, Performance Indicators, Commercial Strategy, Staff Coaching, Conflict Resolution, Business Management
Specialization
Candidates should have confirmed experience in store management, ideally within the DIY or specialized retail sector. Strong leadership, a results-oriented mindset, and excellent interpersonal skills are essential for this role.
Experience Required
Minimum 5 year(s)
Chef Barman H/F at Accor
Aix-en-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Cocktail Creation, Bar Management, Customer Service, Inventory Management, Sales Development, Team Leadership, English Proficiency, Billing And Payment Processing, Product Knowledge, Communication, Adaptability, Attention To Detail
Specialization
The ideal candidate must have excellent knowledge of beverages and cocktails, along with strong leadership and communication skills. Proficiency in English is mandatory, and the role requires a professional appearance and the ability to work in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Condongcatur, Special Region of Yogyakarta, Indonesia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Kitchen Operations, Staff Supervision, Budget Management, Team Training, Food Presentation, Inventory Management, Quality Control, Customer Service, Conflict Resolution, Coaching, Sanitation Standards, Leadership
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts/Hospitality with 2 years of experience. The role requires strong leadership, culinary expertise, and the ability to manage kitchen staff and food production standards.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at Dimmi Dimmi
Chicago, Illinois, United States - Full Time
Skills Needed
Inventory Management, Budget Control, Menu Planning, Labor Cost Management, Staff Scheduling, Vendor Management, Safety And Sanitation, Employee Training, Hiring And Onboarding, Performance Reviews, Recipe Standardization, Kitchen Operations
Specialization
Requires a high school diploma and 2-3 years of relevant experience. Must be physically capable of standing for long periods and lifting up to 50 pounds.
Experience Required
Minimum 2 year(s)
Chef Supervisor at The Wonderful Company
Ciudad Valles, San Luis Potosí, Mexico - Full Time
Skills Needed
Food Quality Assurance, Cost Control, Food Safety Compliance, Team Leadership, Kitchen Operation Supervision, Budget Management, Inventory Control, Regional Cuisine Knowledge, International Cuisine Knowledge, Basic Pastry Skills, Personnel Management, Office Software Proficiency
Specialization
Candidates must possess a degree in Gastronomy, Culinary Arts, or a related field, along with a minimum of two years of experience in cafeterias, restaurants, or hospitality settings. Essential qualifications include knowledge of regional and international cuisine, basic pastry skills, personnel management experience, and proficiency in cost control and inventory management.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Accor
Bhubaneswar, Odisha, India - Full Time
Skills Needed
Menu Development, Food Preparation, Kitchen Management, Team Collaboration, Quality Control, Guest Feedback Management, Pressure Management, Communication
Specialization
Candidates must be able to work cohesively within a team and perform well under pressure in a fast-paced environment. Professional culinary experience and the ability to maintain strict recipe standards are required.
Experience Required
Minimum 5 year(s)
Sous-Chef (H/F) at Accor
Brussels, Brussels-Capital, Belgium - Full Time
Skills Needed
Leadership, Team Management, Haccp Standards, Menu Planning, Culinary Innovation, Inventory Management, English Proficiency, Food Presentation, Staff Training, Kitchen Organization
Specialization
Candidates must possess strong leadership skills, creativity in culinary arts, and a rigorous approach to hygiene. Professional English and fluency in the local language are required.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at Shore Lodge Whitetail LLC
McCall, Idaho, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Cost Control, Kitchen Management, Staff Training, Sanitation Compliance, Inventory Control, Budgeting, Banquets, High End Restaurant Operations, Pacific Northwest Cuisine, French Cuisine, Food Presentation, Labor Management, Procurement, Performance Reviews
Specialization
Candidates must have at least three years of experience as a Line Cook or Sous Chef, including three years of culinary leadership and banquet or high-end restaurant experience. Additionally, one year of experience with Pacific Northwest or French cuisine is required.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at Kisco Senior Living
Gaithersburg, Maryland, United States - Full Time
Skills Needed
Menu Design, Kitchen Organization, Food Preparation, Staff Training, Sanitation Management, Culinary Arts, Team Collaboration, Leadership
Specialization
Candidates should ideally be high school graduates with one to three years of cooking experience. Success in the role requires a creative mindset, a team-player attitude, and a positive demeanor.
Experience Required
Minimum 2 year(s)
Alune Head Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Bali, Indonesia - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Menu Specials Communication, Stock Monitoring, Food Safety Program, Quality Assurance, Hiring, Training, Scheduling, Evaluating, Counseling, Disciplining, Motivating, Coaching, Safety Procedures
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have 4 to 6 years of related work experience, including at least 2 years in a supervisory capacity. The role requires adherence to all company and safety policies, maintaining professional appearance, and addressing guest service needs.
Experience Required
Minimum 5 year(s)
Event Prep Chef at Behind The Scenes Catering & Events
San Diego, California, United States - Full Time
Skills Needed
Food Preparation, Inventory Management, Food Safety Regulations, Time Management, Organizational Skills, Heavy Lifting, Scheduling Flexibility
Specialization
Candidates must have small event experience and the physical ability to stand for long periods and lift heavy items. Reliable transportation and authorization to work in the United States are required.
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Taoyuan City, , Taiwan - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Purchasing, Quality Control, Customer Service, Team Leadership, Sanitation Standards, Plating And Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Must demonstrate strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Katra, Jammu and Kashmir, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Control, Plating And Presentation, Team Leadership, Customer Service, Sanitation Standards, Resource Planning
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Production Chef at Charleston Regional Aviation Authority
North Charleston, South Carolina, United States - Full Time
Skills Needed
Food Preparation, Quality Control, Staff Supervision, Menu Development, Resource Management, Training, Compliance, Documentation, Scheduling, Communication, Problem Solving, Time Management, Kitchen Equipment Operation, Health And Safety Regulations, Performance Appraisal, Team Leadership
Specialization
Candidates must have an associate degree and five years of experience in a related field. A valid South Carolina driver's license is also required.
Experience Required
Minimum 5 year(s)
Chef-gérant H/F at Api Restauration
Seclin, Hauts-de-France, France - Full Time
Skills Needed
Collective Catering, Team Management, Budget Management, Haccp Standards, Culinary Techniques, Modified Texture Meals, Dissociated Diets, Inventory Management, Organization, Customer Service
Specialization
Requires a degree in hotel and restaurant management (CAP, BEP, Bac Pro, or BTS) and significant experience in collective catering. Must demonstrate mastery of HACCP standards and strong leadership skills.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Al Rayyan, Al Rayyan, Qatar - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Staff Supervision, Budget Management, Inventory Control, Customer Service, Sanitation Standards, Recipe Creation, Team Leadership, Resource Planning, Food Presentation, Waste Management, Performance Appraisal, Staff Training
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate strong leadership skills and expertise in high-quality food production and presentation.
Experience Required
Minimum 2 year(s)
Chef-Pittsburgh at Ballpoint
, , - Full Time
Skills Needed
Culinary Skills, Kitchen Management, Food Safety, Menu Development, Inventory Management, Leadership, Staff Training, Cost Control, Communication, Problem Solving, Creativity, Adaptability
Specialization
Candidates must have proven professional experience in a commercial kitchen and knowledge of food safety certifications like ServSafe. A high school diploma is required, though a culinary degree or professional certification is preferred.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at BaxterStorey Ireland Ltd
Paris, Ile-de-France, France - Full Time
Skills Needed
Menu Creation, Kitchen Management, Budget Control, Inventory Management, Staff Training, Mentoring, Food Safety, Strategic Planning, Team Leadership, Communication, Problem Solving, Delegation, Performance Management, Culinary Arts, Quality Control, Kpi Tracking
Specialization
Candidates must have proven experience as a Chef de Cuisine or in a similar role with a strong background in team management and financial oversight. Excellent communication, organizational skills, and a passion for culinary innovation are essential for this position.
Experience Required
Minimum 5 year(s)
Teppanyaki Chef at Accor
Doha, , Qatar - Full Time
Skills Needed
Japanese Cooking Techniques, Knife Skills, Teppan Grill Artistry, Fine Dining Presentation, Interactive Cooking, Guest Engagement, Storytelling, Customer Service, Culinary Mastery, Performance Cooking
Specialization
Candidates must hold a bachelor's or culinary degree and have at least one year of experience as a Chef de Partie in hotels or restaurants. High energy, strong communication skills, and a customer-focused attitude are required.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Makkah Al Mukarramah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Control, Quality Assurance, Customer Service, Team Leadership, Sanitation Standards, Plating And Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)