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Chef De Partie Jobs overseas

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Copy of Sous Chef at Greene King
Frimley Green, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Fresh Food Preparation, Stock Control, Food Hygiene, Health & Safety Compliance, Team Leadership, Food Presentation, Organization, Pressure Management, Independent Working
Specialization
Requires 5-6 years of experience in fresh food kitchens and previous experience as a Sous or Junior Sous Chef. Must be organized, calm under pressure, and confident in working independently.
Experience Required
Minimum 5 year(s)
Banquet Sous Chef at Trailborn Hotel Management LLC
Jackson, Wyoming, United States - Full Time
Skills Needed
Culinary Operations, Banquet Management, Food Safety, Staff Supervision, Menu Planning, Inventory Management, Food Cost Control, Kitchen Organization, Team Leadership, Recipe Execution, Communication, High Volume Production, Sanitation Compliance, Mentoring, Event Coordination
Specialization
Candidates should have 2–4 years of culinary experience, preferably in high-volume or banquet settings, and possess strong leadership skills. A culinary degree or equivalent professional training is preferred, along with the ability to work a flexible schedule including weekends and holidays.
Experience Required
Minimum 2 year(s)
Sous Chef (m/w/d) at Greenreb Deutschland GmbH
Oberhausen, North Rhine-Westphalia, Germany - Full Time
Skills Needed
Kitchen Management, Team Leadership, Culinary Arts, Haccp Compliance, Staff Scheduling, Quality Control, Food Presentation, System Gastronomy, Event Catering, Team Motivation
Specialization
Requires a completed culinary qualification and 3-4 years of experience in a similar position, preferably in system gastronomy or events. Candidates must possess strong leadership skills, a goal-oriented work style, and high quality standards.
Experience Required
Minimum 2 year(s)
Sous Chef Banquet at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Aurora, Colorado, United States - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Design, Customer Service, Inventory Management, Production Planning, Coaching And Mentoring, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Must possess strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 2 year(s)
OCEAN - Sous Chef at Viking Cruises
, , - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Public Health Compliance, Team Leadership, Inventory Control, Menu Planning, Food Safety, Budgeting, Staff Training, Performance Reviews, English Communication, Multicultural Team Management, Plating And Presentation, Sanitation Standards, Administrative Skills, Pc Proficiency
Specialization
Requires 3-4 years of experience as a Sous Chef in a 5-star resort, hotel, or premium restaurant. Candidates must be fluent in English, capable of handling physical demands, and possess strong leadership and sanitation knowledge.
Experience Required
Minimum 2 year(s)
Chef d'équipe H/F at Veolia Environnement SA
Vaux-le-Pénil, Ile-de-France, France - Full Time
Skills Needed
Operational Performance Management, Team Management, Production Supervision, Resource Planning, Safety Compliance, Quality Control, Google Suite, Caces R482 B1, Caces R482 C1, Caces R489 Category 3, Conflict Resolution, Process Improvement
Specialization
Requires a BTS degree or equivalent with confirmed management experience and proficiency in Google Suite. Must hold specific CACES certifications (R482 B1/C1 and R489 Cat 3) and demonstrate strong organizational and interpersonal skills.
Experience Required
Minimum 2 year(s)
Chef de réception at Accor
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Reception Management, Revenue Management, E Reputation Management, Leadership, Customer Service, Team Coordination, Budgeting, Staff Training, Multilingualism, Administrative Management, Commercial Strategy, Recruitment
Specialization
Requires a minimum of 3 years of experience in a similar supervisory role with strong leadership and organizational skills. Must be fluent in French, preferably bilingual, with expertise in Revenue Management and e-reputation.
Experience Required
Minimum 2 year(s)
Dietary Cook/Chef at 7NXT Health Group
Oxford, Florida, United States - Full Time
Skills Needed
Food Preparation, Cooking, Sanitation Regulations, Food Handling, Therapeutic Diets, Menu Planning, Inventory Management, Microsoft Office Suite, Communication Skills, Teamwork, Time Management, Kitchen Equipment Operation
Specialization
A high school diploma or GED is required, with vocational coursework in kitchen basics and one year of experience being desirable. Candidates must be able to handle physical demands including lifting up to 50 pounds and standing for prolonged periods.
Sous Chef Wu Xing at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mabalacat, Pampanga, Philippines - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Guest Service, Menu Planning, Kitchen Operations
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Banquet Sous Chef at Salamander Hospitality, Llc
Washington, District of Columbia, United States - Full Time
Skills Needed
Culinary Leadership, Banquet Operations, Menu Development, High Volume Food Production, Staff Training, Haccp Compliance, Food Safety, Inventory Management, Cost Control, Event Coordination, Vendor Management, Union Compliance, Luxury Service Standards, Team Management, Quality Control, Strategic Planning
Specialization
Candidates must have 5–7 years of progressive culinary experience, including at least 2 years in banquet or high-volume luxury hotel operations. A ServSafe or equivalent certification is required, and a culinary degree or formal apprenticeship is preferred.
Experience Required
Minimum 5 year(s)
Chef cuisinier - Cheffe cuisinière at Le Comptoir du Malt
Saint-Maximin, Hauts-de-France, France - Full Time
Skills Needed
Kitchen Management, Leadership, Team Coaching, Hygiene Standards Compliance, Profitability Management, Homemade Cooking, Organization, Rigor, Teamwork, Menu Creation
Specialization
Requires a degree in catering (ideally Bac+2) and between 4 to 7 years of experience in a similar role. Candidates must be dynamic, ambitious, and passionate about high-quality homemade products.
Experience Required
Minimum 5 year(s)
Chef cuisinier - Cheffe cuisinière at Le Comptoir du Malt
Saint-Amand-les-Eaux, Hauts-de-France, France - Full Time
Skills Needed
Kitchen Management, Leadership, Team Coordination, Hygiene Standards Compliance, Profitability Management, Homemade Cooking, Organization, Rigor, Team Spirit, Staff Coaching
Specialization
Requires a degree in catering (ideally Bac+2) and between 4 to 7 years of experience in a similar role. Candidates must be dynamic, ambitious, and passionate about homemade products.
Experience Required
Minimum 5 year(s)
Chef cuisinier - Cheffe cuisinière at Le Comptoir du Malt
Grande-Synthe, Hauts-de-France, France - Full Time
Skills Needed
Kitchen Management, Leadership, Team Coaching, Hygiene Standards Compliance, Profitability Management, Homemade Cuisine, Organization, Rigor, Teamwork
Specialization
Requires a degree in catering (ideally Bac+2) and between 4 to 7 years of experience in a similar role. Candidates must be dynamic, ambitious, and passionate about homemade products and professional excellence.
Experience Required
Minimum 5 year(s)
Chef cuisinier - Cheffe cuisinière at Le Comptoir du Malt
Férin, Hauts-de-France, France - Full Time
Skills Needed
Kitchen Management, Leadership, Team Coaching, Hygiene Standards Compliance, Profitability Management, Homemade Cooking, Organization, Rigor, Teamwork, Menu Creation
Specialization
Requires a degree in catering (ideally Bac+2/BTS) and between 4 to 7 years of experience in a similar role. Candidates must be dynamic, ambitious, and possess natural leadership skills.
Experience Required
Minimum 5 year(s)
Chef cuisinier - Cheffe cuisinière at Le Comptoir du Malt
Amiens, Upper France, France - Full Time
Skills Needed
Kitchen Management, Leadership, Team Coordination, Hygiene Standards Compliance, Profitability Management, Homemade Cooking, Organization, Rigor, Team Spirit, Staff Coaching
Specialization
Requires a degree in catering (ideally Bac+2) and between 4 to 7 years of experience in a similar role. Candidates must be dynamic, ambitious, and possess natural leadership skills.
Experience Required
Minimum 5 year(s)
Chef cuisinier - Cheffe cuisinière at Le Comptoir du Malt
Abbeville, Hauts-de-France, France - Full Time
Skills Needed
Kitchen Management, Leadership, Team Coordination, Hygiene Standards Compliance, Profitability Management, Homemade Cooking, Organization, Rigor, Team Spirit, Coaching
Specialization
Requires a degree in catering (ideally Bac+2) and between 4 to 7 years of experience in a similar role. Candidates must be dynamic, ambitious, and passionate about homemade products.
Experience Required
Minimum 5 year(s)
Chef cuisinier - Cheffe cuisinière at Le Comptoir du Malt
Duvy, Hauts-de-France, France - Full Time
Skills Needed
Kitchen Management, Leadership, Team Coaching, Hygiene Standards Compliance, Profitability Management, Homemade Cooking, Organization, Rigor, Teamwork, Menu Creation
Specialization
Requires a degree in catering (ideally Bac+2) and between 4 to 7 years of experience in a similar role. Candidates must be dynamic, ambitious, and passionate about homemade products.
Experience Required
Minimum 5 year(s)
Chef Sommelier / Cheffe Sommelière at Relais & Châteaux Park-Hotel Egerner Höfe
Paris, Ile-of-France, France - Full Time
Skills Needed
Sommelier Expertise, Wine Cellar Management, Food And Wine Pairing, Inventory Management, Team Management, Customer Service, Cost Control, Staff Training, English Fluency, French Fluency, Operational Management, Luxury Hospitality Standards
Specialization
Requires a hospitality degree with a specialization in sommelierie and confirmed experience in a similar luxury establishment. Must possess deep knowledge of wines and spirits, strong leadership skills, and fluency in French and English.
Experience Required
Minimum 5 year(s)
Pastry Chef | Chefe de Confeitaria at Accor
Rio de Janeiro, Southeast, Brazil - Full Time
Skills Needed
French Pâtisserie, Chocolate Work, Bread Baking, Haccp, Menu Engineering, Recipe Costing, Team Leadership, Banqueting Production, Kitchen Hygiene, Inventory Management, Portuguese, English
Specialization
Requires a minimum of 8 years of professional pastry experience, including at least 3 years as a Head Pastry Chef in a 5-star or ultra-luxury hotel. Mastery of classic French techniques and fluency in Portuguese are essential.
Experience Required
Minimum 10 year(s)
Vendeur (H/F) CDD Temps partiel at Conforama
Bourg-en-Bresse, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Sales, Customer Service, Teamwork, Visual Merchandising, Communication, Retail Sales, Customer Loyalty, Commercial Strategy
Specialization
Candidates should have prior experience in sales, preferably within the retail sector. You must possess a strong customer service orientation, a collaborative team spirit, and an enthusiastic, optimistic attitude.
Copy of Sous Chef at Greene King
Frimley Green, England, United Kingdom -
Full Time

Start Date

Immediate

Expiry Date

14 Sep, 26

Salary

38500.0

Posted On

16 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Management, Fresh Food Preparation, Stock Control, Food Hygiene, Health & Safety Compliance, Team Leadership, Food Presentation, Organization, Pressure Management, Independent Working

Industry

Food and Beverage Services

Description
Company Description Join a Historic Richmond Pub at the Heart of the Action Are you an experienced Sous Chef who thrives in a fresh food environment and enjoys the challenge of delivering exceptional food from a busy kitchen? The Cricketers is proud to be one of Richmond's oldest and most iconic pubs, serving the local community since 1770. Situated directly on Richmond Green, we're perfectly positioned for sunny afternoons, cricket matches on the Green, and the buzz of pre and post-match crowds heading to and from Twickenham. With a fantastic reputation, a loyal customer base, and some incredibly busy weekends, this is an exciting opportunity for a chef who enjoys working in a fast-paced environment where organisation, teamwork, and consistency are key. The Cricketers offers something a little different. While the kitchen itself may be small, the challenge is anything but. Midweek services can be quiet in food sales and may require solo working, while the weekends can be busy and high food volume, requiring a calm and organised approach to service. You'll be joining a kitchen led by a supportive and experienced Head Chef who creates a relaxed working environment while maintaining high standards and managing pressure effectively. Job Description As Sous Chef, you'll work closely with our Head Chef to deliver high-quality fresh food while helping to lead the kitchen operation. You'll: Support the day-to-day running of the kitchen Deliver consistently high standards of food quality and presentation Help manage stock, food costs, and kitchen performance Maintain excellent food hygiene, health & safety, and cleanliness standards Support and develop the wider kitchen team Lead services confidently and efficiently during peak trading periods Step up and take ownership when required, including occasional lone-working shifts Qualifications We're searching for a Sous Chef who is calm, organised, and confident in a fresh food kitchen. You'll ideally have: 5-6 years' experience working within fresh food kitchens Previous experience in a Sous Chef or strong Junior Sous Chef position Excellent organisational skills and attention to detail The ability to remain calm and focused under pressure Confidence working independently when required Strong understanding of stock control, food safety, and kitchen compliance A positive attitude and a team-first mentality This role would suit someone who enjoys taking ownership and understands how to maximise a compact kitchen space while maintaining exceptional standards. Additional Information We’re all about rewarding our team’s hard work, that’s why… Alongside a competitive salary and pension contribution, you'll receive: Industry-leading training and development opportunities Career progression across Greene King and Metro Pub brands 33% discount across our brands for you, plus 15% for friends and family 50% discount at Greene King Inns and Hotels for you, plus 25% for loved ones Access to a free Employee Assistance Programme for wellbeing, financial, and legal support Stream – access your earned wages before payday Retail discounts with leading brands and mobile providers Refer-a-friend scheme with rewards of up to £1,500 If you're a talented fresh food chef who enjoys working in a close-knit team, takes pride in staying organised under pressure, and wants to be part of one of Richmond's most historic pubs, we'd love to hear from you. Salary for Advertising: £31,000 - £38,500 + Bonus + Service Charge Dept. L4/House: Cricketers (Richmond) - 01556
Responsibilities
Support the Head Chef in the day-to-day running of the kitchen to deliver high-quality fresh food. Lead services during peak periods and manage stock, food costs, and kitchen performance.
Copy of Sous Chef at Greene King
Frimley Green, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Fresh Food Preparation, Stock Control, Food Hygiene, Health & Safety Compliance, Team Leadership, Food Presentation, Organization, Pressure Management, Independent Working
Specialization
Requires 5-6 years of experience in fresh food kitchens and previous experience as a Sous or Junior Sous Chef. Must be organized, calm under pressure, and confident in working independently.
Experience Required
Minimum 5 year(s)
Banquet Sous Chef at Trailborn Hotel Management LLC
Jackson, Wyoming, United States - Full Time
Skills Needed
Culinary Operations, Banquet Management, Food Safety, Staff Supervision, Menu Planning, Inventory Management, Food Cost Control, Kitchen Organization, Team Leadership, Recipe Execution, Communication, High Volume Production, Sanitation Compliance, Mentoring, Event Coordination
Specialization
Candidates should have 2–4 years of culinary experience, preferably in high-volume or banquet settings, and possess strong leadership skills. A culinary degree or equivalent professional training is preferred, along with the ability to work a flexible schedule including weekends and holidays.
Experience Required
Minimum 2 year(s)
Sous Chef (m/w/d) at Greenreb Deutschland GmbH
Oberhausen, North Rhine-Westphalia, Germany - Full Time
Skills Needed
Kitchen Management, Team Leadership, Culinary Arts, Haccp Compliance, Staff Scheduling, Quality Control, Food Presentation, System Gastronomy, Event Catering, Team Motivation
Specialization
Requires a completed culinary qualification and 3-4 years of experience in a similar position, preferably in system gastronomy or events. Candidates must possess strong leadership skills, a goal-oriented work style, and high quality standards.
Experience Required
Minimum 2 year(s)
Sous Chef Banquet at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Aurora, Colorado, United States - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Design, Customer Service, Inventory Management, Production Planning, Coaching And Mentoring, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Must possess strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 2 year(s)
OCEAN - Sous Chef at Viking Cruises
, , - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Public Health Compliance, Team Leadership, Inventory Control, Menu Planning, Food Safety, Budgeting, Staff Training, Performance Reviews, English Communication, Multicultural Team Management, Plating And Presentation, Sanitation Standards, Administrative Skills, Pc Proficiency
Specialization
Requires 3-4 years of experience as a Sous Chef in a 5-star resort, hotel, or premium restaurant. Candidates must be fluent in English, capable of handling physical demands, and possess strong leadership and sanitation knowledge.
Experience Required
Minimum 2 year(s)
Chef d'équipe H/F at Veolia Environnement SA
Vaux-le-Pénil, Ile-de-France, France - Full Time
Skills Needed
Operational Performance Management, Team Management, Production Supervision, Resource Planning, Safety Compliance, Quality Control, Google Suite, Caces R482 B1, Caces R482 C1, Caces R489 Category 3, Conflict Resolution, Process Improvement
Specialization
Requires a BTS degree or equivalent with confirmed management experience and proficiency in Google Suite. Must hold specific CACES certifications (R482 B1/C1 and R489 Cat 3) and demonstrate strong organizational and interpersonal skills.
Experience Required
Minimum 2 year(s)
Chef de réception at Accor
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Reception Management, Revenue Management, E Reputation Management, Leadership, Customer Service, Team Coordination, Budgeting, Staff Training, Multilingualism, Administrative Management, Commercial Strategy, Recruitment
Specialization
Requires a minimum of 3 years of experience in a similar supervisory role with strong leadership and organizational skills. Must be fluent in French, preferably bilingual, with expertise in Revenue Management and e-reputation.
Experience Required
Minimum 2 year(s)
Dietary Cook/Chef at 7NXT Health Group
Oxford, Florida, United States - Full Time
Skills Needed
Food Preparation, Cooking, Sanitation Regulations, Food Handling, Therapeutic Diets, Menu Planning, Inventory Management, Microsoft Office Suite, Communication Skills, Teamwork, Time Management, Kitchen Equipment Operation
Specialization
A high school diploma or GED is required, with vocational coursework in kitchen basics and one year of experience being desirable. Candidates must be able to handle physical demands including lifting up to 50 pounds and standing for prolonged periods.
Sous Chef Wu Xing at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mabalacat, Pampanga, Philippines - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Guest Service, Menu Planning, Kitchen Operations
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Banquet Sous Chef at Salamander Hospitality, Llc
Washington, District of Columbia, United States - Full Time
Skills Needed
Culinary Leadership, Banquet Operations, Menu Development, High Volume Food Production, Staff Training, Haccp Compliance, Food Safety, Inventory Management, Cost Control, Event Coordination, Vendor Management, Union Compliance, Luxury Service Standards, Team Management, Quality Control, Strategic Planning
Specialization
Candidates must have 5–7 years of progressive culinary experience, including at least 2 years in banquet or high-volume luxury hotel operations. A ServSafe or equivalent certification is required, and a culinary degree or formal apprenticeship is preferred.
Experience Required
Minimum 5 year(s)
Chef cuisinier - Cheffe cuisinière at Le Comptoir du Malt
Saint-Maximin, Hauts-de-France, France - Full Time
Skills Needed
Kitchen Management, Leadership, Team Coaching, Hygiene Standards Compliance, Profitability Management, Homemade Cooking, Organization, Rigor, Teamwork, Menu Creation
Specialization
Requires a degree in catering (ideally Bac+2) and between 4 to 7 years of experience in a similar role. Candidates must be dynamic, ambitious, and passionate about high-quality homemade products.
Experience Required
Minimum 5 year(s)
Chef cuisinier - Cheffe cuisinière at Le Comptoir du Malt
Saint-Amand-les-Eaux, Hauts-de-France, France - Full Time
Skills Needed
Kitchen Management, Leadership, Team Coordination, Hygiene Standards Compliance, Profitability Management, Homemade Cooking, Organization, Rigor, Team Spirit, Staff Coaching
Specialization
Requires a degree in catering (ideally Bac+2) and between 4 to 7 years of experience in a similar role. Candidates must be dynamic, ambitious, and passionate about homemade products.
Experience Required
Minimum 5 year(s)
Chef cuisinier - Cheffe cuisinière at Le Comptoir du Malt
Grande-Synthe, Hauts-de-France, France - Full Time
Skills Needed
Kitchen Management, Leadership, Team Coaching, Hygiene Standards Compliance, Profitability Management, Homemade Cuisine, Organization, Rigor, Teamwork
Specialization
Requires a degree in catering (ideally Bac+2) and between 4 to 7 years of experience in a similar role. Candidates must be dynamic, ambitious, and passionate about homemade products and professional excellence.
Experience Required
Minimum 5 year(s)
Chef cuisinier - Cheffe cuisinière at Le Comptoir du Malt
Férin, Hauts-de-France, France - Full Time
Skills Needed
Kitchen Management, Leadership, Team Coaching, Hygiene Standards Compliance, Profitability Management, Homemade Cooking, Organization, Rigor, Teamwork, Menu Creation
Specialization
Requires a degree in catering (ideally Bac+2/BTS) and between 4 to 7 years of experience in a similar role. Candidates must be dynamic, ambitious, and possess natural leadership skills.
Experience Required
Minimum 5 year(s)
Chef cuisinier - Cheffe cuisinière at Le Comptoir du Malt
Amiens, Upper France, France - Full Time
Skills Needed
Kitchen Management, Leadership, Team Coordination, Hygiene Standards Compliance, Profitability Management, Homemade Cooking, Organization, Rigor, Team Spirit, Staff Coaching
Specialization
Requires a degree in catering (ideally Bac+2) and between 4 to 7 years of experience in a similar role. Candidates must be dynamic, ambitious, and possess natural leadership skills.
Experience Required
Minimum 5 year(s)
Chef cuisinier - Cheffe cuisinière at Le Comptoir du Malt
Abbeville, Hauts-de-France, France - Full Time
Skills Needed
Kitchen Management, Leadership, Team Coordination, Hygiene Standards Compliance, Profitability Management, Homemade Cooking, Organization, Rigor, Team Spirit, Coaching
Specialization
Requires a degree in catering (ideally Bac+2) and between 4 to 7 years of experience in a similar role. Candidates must be dynamic, ambitious, and passionate about homemade products.
Experience Required
Minimum 5 year(s)
Chef cuisinier - Cheffe cuisinière at Le Comptoir du Malt
Duvy, Hauts-de-France, France - Full Time
Skills Needed
Kitchen Management, Leadership, Team Coaching, Hygiene Standards Compliance, Profitability Management, Homemade Cooking, Organization, Rigor, Teamwork, Menu Creation
Specialization
Requires a degree in catering (ideally Bac+2) and between 4 to 7 years of experience in a similar role. Candidates must be dynamic, ambitious, and passionate about homemade products.
Experience Required
Minimum 5 year(s)
Chef Sommelier / Cheffe Sommelière at Relais & Châteaux Park-Hotel Egerner Höfe
Paris, Ile-of-France, France - Full Time
Skills Needed
Sommelier Expertise, Wine Cellar Management, Food And Wine Pairing, Inventory Management, Team Management, Customer Service, Cost Control, Staff Training, English Fluency, French Fluency, Operational Management, Luxury Hospitality Standards
Specialization
Requires a hospitality degree with a specialization in sommelierie and confirmed experience in a similar luxury establishment. Must possess deep knowledge of wines and spirits, strong leadership skills, and fluency in French and English.
Experience Required
Minimum 5 year(s)
Pastry Chef | Chefe de Confeitaria at Accor
Rio de Janeiro, Southeast, Brazil - Full Time
Skills Needed
French Pâtisserie, Chocolate Work, Bread Baking, Haccp, Menu Engineering, Recipe Costing, Team Leadership, Banqueting Production, Kitchen Hygiene, Inventory Management, Portuguese, English
Specialization
Requires a minimum of 8 years of professional pastry experience, including at least 3 years as a Head Pastry Chef in a 5-star or ultra-luxury hotel. Mastery of classic French techniques and fluency in Portuguese are essential.
Experience Required
Minimum 10 year(s)
Vendeur (H/F) CDD Temps partiel at Conforama
Bourg-en-Bresse, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Sales, Customer Service, Teamwork, Visual Merchandising, Communication, Retail Sales, Customer Loyalty, Commercial Strategy
Specialization
Candidates should have prior experience in sales, preferably within the retail sector. You must possess a strong customer service orientation, a collaborative team spirit, and an enthusiastic, optimistic attitude.