Y-Axis Jobs Logo
Send us feedback
telephone  +91 7670 800 001
Log in Sign up Try Premium

Chef De Partie Jobs overseas

About 6140 results in (2) seconds Clear Filters

Jobs Search

About 6140 results in (2) seconds
Exec Sous Chef, Ops at gategroup
San Francisco, California, United States - Full Time
Skills Needed
Culinary Management, Food Production, Inventory Control, Staff Supervision, Menu Planning, Haccp Compliance, Fda Regulations, Cost Management, Training And Development, Time Management, Leadership, Analytical Skills, Communication, Microsoft Office, Servsafe Certification, Waste Reduction
Specialization
Requires an Associate or Bachelor degree in Culinary Arts and 7-10 years of progressive chef experience, including supervisory roles in high-volume environments. Must possess strong leadership skills and be able to obtain ServSafe certification.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, , India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Training & Mentoring, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hospitality with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at IHG Career
Tamuning, , United States - Full Time
Skills Needed
Kitchen Management, Food Cost Control, Staff Training, Menu Design, Inventory Management, Budgeting, Asian Cuisine, Health And Safety Compliance, Personnel Management, Vendor Relations, Problem Solving, Communication Skills
Specialization
Requires at least 4 years of experience as an Executive Sous Chef in a full-service hotel and fluency in English. A degree or certificate in culinary arts is preferred, along with the ability to obtain a government-issued Food Handler's Certification.
Experience Required
Minimum 5 year(s)
Chefs of all Grades at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Haccp, Food Safety, Kitchen Organization, Brunch Service, Dinner Service, Inventory Management, Quality Control
Specialization
Requires a minimum of 3 years of professional kitchen experience, specifically as a Chef de Partie or a strong Commis. Candidates must have full permission to work in the EU and a strong command of English.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at MDCV Provence
La Garde-Freinet, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Culinary Techniques, Kitchen Organization, Management, Leadership, Menu Creation, Cost Control, Inventory Management, Haccp Standards, Team Training, Operational Excellence, Creativity, Pressure Management
Specialization
Candidates must have confirmed experience as a Head Chef or experienced Sous Chef, preferably in high-end hotel or gastronomic dining. Required attributes include strong leadership skills, culinary creativity, and the ability to work under pressure with a focus on excellence.
Experience Required
Minimum 5 year(s)
Sous Chef - Banquet at Accor
Pamekasan, East Java, Indonesia - Full Time
Skills Needed
Banquet Production, International Cuisine, Large Volume Food Preparation, Leadership, Team Management, Food Safety, Haccp, Sanitation Standards, Time Management, Food Cost Control, Inventory Management, Kitchen Administration, Menu Planning, Recipe Development, Communication, Operational Excellence
Specialization
Requires a degree or diploma in Culinary Arts or Hospitality Management and proven leadership experience in large-scale hotel banquet operations. Must possess strong knowledge of HACCP, food cost control, and the ability to perform under pressure in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Chef - Albion Hotel at endeavour group careers
Albion, Queensland, Australia - Full Time
Skills Needed
Pizza Preparation, Pasta Preparation, Dough Stretching, Food Safety, High Volume Service, Kitchen Organization, Communication Skills, Manual Handling
Specialization
Must hold a Cert III in Commercial Cookery or equivalent trade qualification with proven experience in high-volume pasta and pizza service. Requires full availability for a flexible roster including nights, weekends, and public holidays.
Experience Required
Minimum 2 year(s)
Gruppchef Geoteknik at AFRY
Umeå, Västerbotten County, Sweden - Full Time
Skills Needed
Geotechnical Engineering, People Management, Business Development, Project Management, Financial Planning, Quality Management, Work Environment Management, Competence Development, Client Relationship Management, Swedish Language, English Language
Specialization
Requires a degree in geotechnical engineering, civil engineering, or equivalent professional experience. Candidates should have several years of experience in geotechnical assignments and a strong desire to develop as a leader.
Experience Required
Minimum 5 year(s)
Chef $22.50-$24/hr* at Nugget Market, Inc.
Granite Bay, California, United States - Full Time
Skills Needed
Knife Skills, Communication Skills, Multi Tasking, Commercial Kitchen Equipment Operation, Basic Computer Skills, Recipe Execution, Food Preparation, Customer Service
Specialization
Candidates must be at least 18 years old with previous industry experience and intermediate to excellent knife skills. Proficiency with commercial kitchen equipment and strong communication skills are required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Hawkers Asian Street Food
Delray Beach, Florida, United States - Full Time
Skills Needed
Culinary Management, Food Procurement, Inventory Management, Staff Coaching, Food Safety, Sanitation Guidelines, Vendor Relations, Budgeting, Recipe Adherence, Plate Presentation, Team Leadership, Operational Management
Specialization
Candidates must have three years of exempt culinary management experience in a full-service, upscale restaurant. A Food Handlers Certification is required or must be obtained, along with the ability to meet the physical demands of a high-volume kitchen.
Experience Required
Minimum 2 year(s)
Commis Chef (M/F/X) at Accor
Hounslow, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Mise En Place, Food Safety, Kitchen Hygiene, Stock Rotation, Teamwork, Time Management, Hospitality
Specialization
Candidates should be enthusiastic and reliable with a passion for food and hospitality. Previous kitchen experience and a Food Safety Level 2 certification are preferred but not essential.
Chef de cuisine H/F at La Côte & L'Arête
Perpignan, Occitania, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Inventory Management, Food Safety Standards, Quality Control, Organization, Culinary Expertise, Teamwork
Specialization
The candidate must be an experienced professional with a proven track record as a Head Chef and strong leadership skills. Rigor, organization, and a deep sense of product quality are essential for this role.
Experience Required
Minimum 5 year(s)
Area Executive Chef at Sodexo
, Arizona, United States - Full Time
Skills Needed
Culinary Leadership, Multi Unit Management, Menu Engineering, Food Cost Management, Safety Compliance, Quality Assurance, Team Development, Client Partnership, Sustainable Sourcing, Hospitality Management
Specialization
Requires a Bachelor's degree or equivalent experience with at least 3 years of management and functional experience. Candidates must demonstrate expertise in multi-unit culinary leadership and strategic business acumen.
Experience Required
Minimum 5 year(s)
Head Chef – Gauteng at Tashas Group
, Gauteng, South Africa - Full Time
Skills Needed
Kitchen Leadership, Culinary Operations, Food Production, Quality Assurance, Cost Control, People Development, Mentorship, Food Safety, Hygiene Compliance, Menu Development, Portion Control, Operational Efficiency, Staff Training, Procurement, Waste Reduction, Culinary Innovation
Specialization
Requires extensive professional culinary experience with a proven track record of leading multiple teams or locations. Must possess strong knowledge of food safety, cost control, and a passion for developing culinary talent.
Experience Required
Minimum 10 year(s)
Viande Commis temps partiel jour at Loblaw Companies Limited
Granby, Quebec, Canada - Full Time
Skills Needed
Customer Service, Inventory Management, Stocking, Attention To Detail, Time Management, Collaboration, Problem Solving, Health And Safety Compliance
Specialization
No previous experience is required as training is provided. Candidates must be flexible with their availability and capable of lifting up to 50lbs.
Commis Service temps partiel jour at Loblaw Companies Limited
Montreal, Quebec, Canada - Full Time
Skills Needed
Customer Service, Inventory Management, Merchandising, Attention To Detail, Teamwork, Time Management, Communication Skills, Problem Solving
Specialization
No previous experience is required as training is provided. Candidates must be able to lift up to 50lbs and have flexibility to work days, evenings, and weekends.
Commis Service temps partiel soir at Loblaw Companies Limited
Montreal, Quebec, Canada - Full Time
Skills Needed
Customer Service, Inventory Management, Attention To Detail, Teamwork, Time Management, Communication Skills, Physical Stamina
Specialization
No previous experience is required as training is provided. Candidates must be flexible to work various shifts and be physically able to move up to 50lbs.
Viande Commis temps partiel jour at Loblaw Companies Limited
Boucherville, Quebec, Canada - Full Time
Skills Needed
Customer Service, Inventory Management, Stocking, Attention To Detail, Collaboration, Time Management, Health And Safety Standards
Specialization
No previous experience is required as training is provided. Candidates must be flexible with their availability and capable of moving up to 50lbs throughout their shift.
Etudiant Temps Partiel Marée H/F at METRO/MAKRO
Dardilly, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Shelf Stocking, Inventory Management, Hygiene And Safety Standards, Customer Service, Sales, Teamwork, Organization, Rigorousness
Specialization
Candidates should be organized, rigorous, and enjoy working in a team environment. A passion for sales within the seafood sector and strong interpersonal skills are required.
Aide Caissier temps partiel jour at Loblaw Companies Limited
Joliette, Quebec, Canada - Full Time
Skills Needed
Customer Service, Inventory Management, Product Scanning, Merchandising, Attention To Detail, Teamwork, Time Management, Communication Skills
Specialization
No previous experience is required as training is provided. Candidates must be flexible to work various shifts and be physically able to move up to 50lbs.
Exec Sous Chef, Ops at gategroup
San Francisco, California, United States -
Full Time

Start Date

Immediate

Expiry Date

23 Aug, 26

Salary

105000.0

Posted On

25 May, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Management, Food Production, Inventory Control, Staff Supervision, Menu Planning, HACCP Compliance, FDA Regulations, Cost Management, Training and Development, Time Management, Leadership, Analytical Skills, Communication, Microsoft Office, ServSafe Certification, Waste Reduction

Industry

Airlines and Aviation

Description
We’re looking for motivated, engaged people to help make everyone’s journeys better. The Executive Sous Chef supports the Executive Chef in the responsibility for the daily monitoring of the preparation of the pre-designed meals for multi-customer accounts with culinary expertise through the management of all Chefs, Cooks and production employees in all food production areas of a Large Catering unit. The Executive Sous Chef promotes and insures quality food services to airline clients and product management/waste in hub unit or facility of high complexity due to volume and international customer mix. Reports to the Executive Chef and acts as the lead chef in the absence of the Executive Chef. Annual Hiring Range/Hourly Rate: $100K - $105K /Per Year Benefits Paid time off 401k, with company match Company sponsored life insurance Medical, dental, vision plans Voluntary short-term/long-term disability insurance Voluntary life, accident, and hospital plans Employee Assistance Program Commuter benefits Employee Discounts Free hot healthy meals for unit operations roles Main Duties and Responsibilities: Functional Acts in support of the Executive Chef to drive menu and product quality in all production areas by overseeing food preparation and production, by consulting with the Buyer; Chefs, cooks, and team leaders; minimize waste through portioning, overboarding over-production, and inventory control. In the absence of the Executive Chefs as the Culinary Lead for the unit Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance to recipes and portion specifications as required by the customer. Understands menu and product specifications and insure menu employee training is completed. Insures waste is minimizes through oversight of proper portion and production management with all chefs throughout the production areas. Using a “Pull System”, Insures accurate and timely inventories are completed so requisitions are based on demand. Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource support to Executive Chef and operations management. Acts to identifying and resolving problems, completes timely audits, and serves as a “Change Agent” Assist as the support lead for menu presentations works with the Executive Chef to insure products, production, and costs are efficiently managed and all variances are noted. Responsible for coaching, counseling, and preparing corrective action for employees Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans. Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures. Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage. Works with management staff to improve performance of the unit Training & Development Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports. Must ensure all cooks, and Sous Chef employees have the skills and abilities to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses. Assists in the development and training of cooks as required Responsible for culinary employee onboarding and retention Completes all company required training including but not limited to ServSafe Sanitation Manager Certification. Products Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; insuring preventive maintenance and repairs; evaluating the unit cooking equipment against the current needs and future expectations. Processes Initiates and supports NPT and timesaving production techniques, training others in specialty techniques Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes. Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends. Qualifications Education: Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required. Certification as CCC from ACF, ProChef II or equivalent Work Experience: Minimum 7-10 years in progressive Chef growth positions is required Minimum of 1-3 years supervisory experience working in a high volume, manufacturing, food production, and restaurant or catering environment required. In-flight catering experience or experience in a high-volume food service environment required. Technical Skills: (Certification, Licenses and Registration) Ability to cook meals according to detailed specifications. Ability to work in a fast paced, deadline driven environment. Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over production employess Current or previous labor relations experience is a plus, but not required. Candidate must be comfortable with all levels of employees and have the ability to drive positive program change. Ability to train others required. Must have the ability to give negative and positive feedback to employees on a daily basis. Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities. Strong organizational, analytical, communication and leadership skills required. Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance. Basic computer skills required. Working knowledge of Microsoft Office products preferred ServSafe Certified preferred. Ability to obtain ServSafe Certification required Language / Communication Skills: Must have excellent written and oral communication skills. Multi-lingual a plus. Job Dimensions Geographic Responsibility: USA Type of Employment: Full-Time Travel %: Yes – Up to 10% Exemption Classification: Exempt Internal Relationships: all production areas External Relationships: airline customers Work Environment / Requirements of the Job: Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours. In a normal production kitchen facility there may be physical discomfort due to temperature and noise. Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds. A rotating schedule of over 55 hours per week is typical. Budget / Revenue Responsibility: N/A Organization Structure Direct Line Manager (Title): Executive Chef Number of Direct Reports: TBD Number of Dotted Line Reports: TBD Estimated Total Size of Team: TBD Gate Group Competencies Required to be Successful in the Job: Thinking – Information Search and analysis & problem resolution skills Engaging – Understanding others, Team Leadership and Developing People Inspiring – Influencing and building relationships, Motivating and Inspiring, Communicating effectively Achieving – Delivering business results under pressure, Championing Performance Improvement and Customer Focus Demonstrated Values to be Successful in the Position Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone: We treat each other with respect and we act with integrity We communicate and keep each other informed We put our heads together to problem solve and deliver excellence as a team We have passion for our work and we pay attention to the little details We foster an environment of accountability, take responsibility for our actions and learn from our mistakes We do what we say we will do, when we say we are going to do it We care about our coworkers, always taking an opportunity to make someone’s day better The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: http://www.dol.gov/ofccp/regs/compliance/posters/pdf/eeopost.pdf We anticipate that this job will close on: 05/29/2026 For California Residents, please click here to view our California privacy notice. If you want to be part of a team that helps make travel and culinary memories, join us! gategroup is the global leader in airline catering, retail-on-board and hospitality products and services. gategroup provides passengers with superior culinary and retail experiences, leveraging innovation and advanced technology solutions. Headquartered in Zurich, Switzerland, gategroup delivers operational excellence through the most extensive catering network in the aviation industry, serving passengers from over 200 operating units in over 60 countries/territories across all continents. We work in an exciting industry – fast-paced and ever-changing. Industry trends and customer expectations are constantly evolving and it is critical that we are agile, innovative and ready for change - and our people are our driving force. We offer attractive opportunities to be part of this fast-paced and truly international working environment. For further information, please visit www.gategroup.com.
Responsibilities
Supports the Executive Chef in managing daily food production and staff for high-volume airline catering accounts. Ensures quality control, minimizes waste, and maintains strict adherence to safety and sanitation regulations.
Exec Sous Chef, Ops at gategroup
San Francisco, California, United States - Full Time
Skills Needed
Culinary Management, Food Production, Inventory Control, Staff Supervision, Menu Planning, Haccp Compliance, Fda Regulations, Cost Management, Training And Development, Time Management, Leadership, Analytical Skills, Communication, Microsoft Office, Servsafe Certification, Waste Reduction
Specialization
Requires an Associate or Bachelor degree in Culinary Arts and 7-10 years of progressive chef experience, including supervisory roles in high-volume environments. Must possess strong leadership skills and be able to obtain ServSafe certification.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, , India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Training & Mentoring, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hospitality with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at IHG Career
Tamuning, , United States - Full Time
Skills Needed
Kitchen Management, Food Cost Control, Staff Training, Menu Design, Inventory Management, Budgeting, Asian Cuisine, Health And Safety Compliance, Personnel Management, Vendor Relations, Problem Solving, Communication Skills
Specialization
Requires at least 4 years of experience as an Executive Sous Chef in a full-service hotel and fluency in English. A degree or certificate in culinary arts is preferred, along with the ability to obtain a government-issued Food Handler's Certification.
Experience Required
Minimum 5 year(s)
Chefs of all Grades at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Haccp, Food Safety, Kitchen Organization, Brunch Service, Dinner Service, Inventory Management, Quality Control
Specialization
Requires a minimum of 3 years of professional kitchen experience, specifically as a Chef de Partie or a strong Commis. Candidates must have full permission to work in the EU and a strong command of English.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at MDCV Provence
La Garde-Freinet, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Culinary Techniques, Kitchen Organization, Management, Leadership, Menu Creation, Cost Control, Inventory Management, Haccp Standards, Team Training, Operational Excellence, Creativity, Pressure Management
Specialization
Candidates must have confirmed experience as a Head Chef or experienced Sous Chef, preferably in high-end hotel or gastronomic dining. Required attributes include strong leadership skills, culinary creativity, and the ability to work under pressure with a focus on excellence.
Experience Required
Minimum 5 year(s)
Sous Chef - Banquet at Accor
Pamekasan, East Java, Indonesia - Full Time
Skills Needed
Banquet Production, International Cuisine, Large Volume Food Preparation, Leadership, Team Management, Food Safety, Haccp, Sanitation Standards, Time Management, Food Cost Control, Inventory Management, Kitchen Administration, Menu Planning, Recipe Development, Communication, Operational Excellence
Specialization
Requires a degree or diploma in Culinary Arts or Hospitality Management and proven leadership experience in large-scale hotel banquet operations. Must possess strong knowledge of HACCP, food cost control, and the ability to perform under pressure in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Chef - Albion Hotel at endeavour group careers
Albion, Queensland, Australia - Full Time
Skills Needed
Pizza Preparation, Pasta Preparation, Dough Stretching, Food Safety, High Volume Service, Kitchen Organization, Communication Skills, Manual Handling
Specialization
Must hold a Cert III in Commercial Cookery or equivalent trade qualification with proven experience in high-volume pasta and pizza service. Requires full availability for a flexible roster including nights, weekends, and public holidays.
Experience Required
Minimum 2 year(s)
Gruppchef Geoteknik at AFRY
Umeå, Västerbotten County, Sweden - Full Time
Skills Needed
Geotechnical Engineering, People Management, Business Development, Project Management, Financial Planning, Quality Management, Work Environment Management, Competence Development, Client Relationship Management, Swedish Language, English Language
Specialization
Requires a degree in geotechnical engineering, civil engineering, or equivalent professional experience. Candidates should have several years of experience in geotechnical assignments and a strong desire to develop as a leader.
Experience Required
Minimum 5 year(s)
Chef $22.50-$24/hr* at Nugget Market, Inc.
Granite Bay, California, United States - Full Time
Skills Needed
Knife Skills, Communication Skills, Multi Tasking, Commercial Kitchen Equipment Operation, Basic Computer Skills, Recipe Execution, Food Preparation, Customer Service
Specialization
Candidates must be at least 18 years old with previous industry experience and intermediate to excellent knife skills. Proficiency with commercial kitchen equipment and strong communication skills are required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Hawkers Asian Street Food
Delray Beach, Florida, United States - Full Time
Skills Needed
Culinary Management, Food Procurement, Inventory Management, Staff Coaching, Food Safety, Sanitation Guidelines, Vendor Relations, Budgeting, Recipe Adherence, Plate Presentation, Team Leadership, Operational Management
Specialization
Candidates must have three years of exempt culinary management experience in a full-service, upscale restaurant. A Food Handlers Certification is required or must be obtained, along with the ability to meet the physical demands of a high-volume kitchen.
Experience Required
Minimum 2 year(s)
Commis Chef (M/F/X) at Accor
Hounslow, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Mise En Place, Food Safety, Kitchen Hygiene, Stock Rotation, Teamwork, Time Management, Hospitality
Specialization
Candidates should be enthusiastic and reliable with a passion for food and hospitality. Previous kitchen experience and a Food Safety Level 2 certification are preferred but not essential.
Chef de cuisine H/F at La Côte & L'Arête
Perpignan, Occitania, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Inventory Management, Food Safety Standards, Quality Control, Organization, Culinary Expertise, Teamwork
Specialization
The candidate must be an experienced professional with a proven track record as a Head Chef and strong leadership skills. Rigor, organization, and a deep sense of product quality are essential for this role.
Experience Required
Minimum 5 year(s)
Area Executive Chef at Sodexo
, Arizona, United States - Full Time
Skills Needed
Culinary Leadership, Multi Unit Management, Menu Engineering, Food Cost Management, Safety Compliance, Quality Assurance, Team Development, Client Partnership, Sustainable Sourcing, Hospitality Management
Specialization
Requires a Bachelor's degree or equivalent experience with at least 3 years of management and functional experience. Candidates must demonstrate expertise in multi-unit culinary leadership and strategic business acumen.
Experience Required
Minimum 5 year(s)
Head Chef – Gauteng at Tashas Group
, Gauteng, South Africa - Full Time
Skills Needed
Kitchen Leadership, Culinary Operations, Food Production, Quality Assurance, Cost Control, People Development, Mentorship, Food Safety, Hygiene Compliance, Menu Development, Portion Control, Operational Efficiency, Staff Training, Procurement, Waste Reduction, Culinary Innovation
Specialization
Requires extensive professional culinary experience with a proven track record of leading multiple teams or locations. Must possess strong knowledge of food safety, cost control, and a passion for developing culinary talent.
Experience Required
Minimum 10 year(s)
Viande Commis temps partiel jour at Loblaw Companies Limited
Granby, Quebec, Canada - Full Time
Skills Needed
Customer Service, Inventory Management, Stocking, Attention To Detail, Time Management, Collaboration, Problem Solving, Health And Safety Compliance
Specialization
No previous experience is required as training is provided. Candidates must be flexible with their availability and capable of lifting up to 50lbs.
Commis Service temps partiel jour at Loblaw Companies Limited
Montreal, Quebec, Canada - Full Time
Skills Needed
Customer Service, Inventory Management, Merchandising, Attention To Detail, Teamwork, Time Management, Communication Skills, Problem Solving
Specialization
No previous experience is required as training is provided. Candidates must be able to lift up to 50lbs and have flexibility to work days, evenings, and weekends.
Commis Service temps partiel soir at Loblaw Companies Limited
Montreal, Quebec, Canada - Full Time
Skills Needed
Customer Service, Inventory Management, Attention To Detail, Teamwork, Time Management, Communication Skills, Physical Stamina
Specialization
No previous experience is required as training is provided. Candidates must be flexible to work various shifts and be physically able to move up to 50lbs.
Viande Commis temps partiel jour at Loblaw Companies Limited
Boucherville, Quebec, Canada - Full Time
Skills Needed
Customer Service, Inventory Management, Stocking, Attention To Detail, Collaboration, Time Management, Health And Safety Standards
Specialization
No previous experience is required as training is provided. Candidates must be flexible with their availability and capable of moving up to 50lbs throughout their shift.
Etudiant Temps Partiel Marée H/F at METRO/MAKRO
Dardilly, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Shelf Stocking, Inventory Management, Hygiene And Safety Standards, Customer Service, Sales, Teamwork, Organization, Rigorousness
Specialization
Candidates should be organized, rigorous, and enjoy working in a team environment. A passion for sales within the seafood sector and strong interpersonal skills are required.
Aide Caissier temps partiel jour at Loblaw Companies Limited
Joliette, Quebec, Canada - Full Time
Skills Needed
Customer Service, Inventory Management, Product Scanning, Merchandising, Attention To Detail, Teamwork, Time Management, Communication Skills
Specialization
No previous experience is required as training is provided. Candidates must be flexible to work various shifts and be physically able to move up to 50lbs.