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Chef De Partie Jobs overseas

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Executive Sous Chef at Marriott Residence Inn Auburn Lewiston Maine
, Madhya Pradesh, India - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Teamwork, Menu Development, Food Safety, Sanitation Standards, Budget Management, Customer Service, Training, Problem Solving, Employee Development, Performance Monitoring, Interpersonal Skills, Cooking Techniques, Quality Control
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage roles. Strong leadership, communication, and culinary skills are essential.
Experience Required
Minimum 5 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with a minimum of 3 years of experience. Knowledge of HACCP and hygiene standards is essential, along with the ability to thrive in a fast-paced kitchen.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with a minimum of 3 years of experience in a similar setting. Knowledge of HACCP and hygiene, along with the ability to thrive in a fast-paced kitchen, is essential.
Experience Required
Minimum 2 year(s)
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, Customer Service, Problem Solving, Time Management, Creativity, Attention To Detail, Adaptability, Collaboration
Specialization
Candidates should have a high school diploma or equivalent, with a preference for culinary arts training. Experience as a Lead Line Cook or Sous Chef is helpful, but the employer is willing to train the right individual.
Chefs of All Levels at The SpitJack
Cork, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with a minimum of 3 years of experience in a similar setting. HACCP and hygiene knowledge, along with the ability to thrive in a fast-paced kitchen, are essential.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with at least 3 years of experience. Knowledge of HACCP and hygiene standards is essential, along with the ability to thrive in a fast-paced kitchen.
Experience Required
Minimum 2 year(s)
Sous Chef (Banquet) at Courtyard by Marriott Somerset KY
Phuket City Municipality, , Thailand - Full Time
Skills Needed
N/A
Specialization
Candidates should have relevant culinary experience and a passion for food service. Strong leadership and teamwork skills are essential.
Experience Required
Minimum 2 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
La Grande-Motte, Occitania, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp Knowledge, Menu Planning, Food Presentation, Service Organization, Training, Communication, Leadership, Problem Solving
Specialization
Candidates must have a CAP/BEP in cuisine and at least five years of experience in managing large volumes and buffets. Strong leadership skills and knowledge of HACCP are essential.
Experience Required
Minimum 5 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 des Ventes H/F at METRO/MAKRO
Duppigheim, Grand Est, France - Full Time
Skills Needed
Team Management, Sales Strategy, Coaching, Market Knowledge, Client Development, Communication, Reporting, Event Organization, Recruitment, Performance Monitoring, Agro Food Distribution, Commercial Development, Objective Achievement, Problem Solving, Leadership, Customer Relationship Management
Specialization
Candidates should have a BAC+3 to BAC+5 education in commerce and significant experience in sales within the agro-food distribution sector, preferably in the RHD industry. Successful management experience with a sales team is also required.
Experience Required
Minimum 5 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Propriano, Corsica, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp Compliance, Menu Planning, Food Presentation, Service Organization, Training, Communication, Leadership, Quality Control, Problem Solving, Creativity, Attention To Detail, Interpersonal Skills, Time Management, 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 $22.50-$24/hr* at Nugget Market, Inc.
Roseville, California, United States - Full Time
Skills Needed
Knife Skills, Communication Skills, Multi Tasking, Prioritization, Commercial Kitchen Equipment Knowledge, Basic Computer Skills, Service Minded, Food Preparation, Recipe Execution, Guest Service, Sanitation, Teamwork, Positive Attitude, Outgoing Personality, Enthusiasm
Specialization
Candidates must be at least 18 years old and have previous industry experience. They should possess intermediate to excellent knife skills and have strong communication abilities.
Experience Required
Minimum 2 year(s)
Chef de dépôt F/H/X at BUT
Maurepas, Ile-de-France, France - Full Time
Skills Needed
Organization, Rigour, Management Skills, Responsibility, Diplomacy
Specialization
A first experience in the field is a plus, and you should be organized and rigorous. You must possess managerial qualities, a sense of responsibility, and diplomacy.
Executive Sous Chef at dnata
Houston, Texas, United States - Full Time
Skills Needed
Culinary Skills, Menu Planning, Inventory Management, Budgeting, Food Safety, Team Leadership, Communication, International Cuisine, Process Improvements, Lean Manufacturing, Training, Coaching, Research, Food Quality, Presentation, Creativity
Specialization
Candidates should have at least five years of experience in high-volume food production, preferably with airline catering experience. Expert culinary skills and knowledge of international cuisine are essential, along with strong interpersonal and communication 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)
Chef $22.50-$24/hr* at Nugget Market, Inc.
Whitney, California, United States - Full Time
Skills Needed
Knife Skills, Communication Skills, Multi Tasking, Prioritization, Commercial Kitchen Equipment Knowledge, Basic Computer Skills, Service Minded, Food Preparation
Specialization
Candidates must be at least 18 years old and have previous industry experience in a similar role. They should possess intermediate to excellent knife skills and have strong communication abilities.
Chef des ventes F/H at METRO/MAKRO
Marseille, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Sales Management, Team Leadership, Customer Satisfaction, Market Development, Commercial Strategy, Coaching, Networking, Performance Tracking, Business Development, Communication, Problem Solving, Analytical Thinking, Goal Orientation, Relationship Building, Strategic Planning, Dynamic Approach
Specialization
Candidates should have at least 5 years of proven sales experience, ideally in distribution or food service. Strong leadership skills and the ability to develop team members and market share are essential.
Experience Required
Minimum 5 year(s)
Chef de secteur H/F at SMAC
Bourges, Centre, France - Full Time
Skills Needed
Business Development, Market Research, Project Management, Team Management, Negotiation, Safety Compliance, Financial Management, Client Relations, Construction Supervision, Strategic Planning, Supplier Management, Problem Solving, Communication, Organization, Planning, Anticipation
Specialization
Candidates should have a Bac +3/5 or Engineering degree in Building or Civil Engineering, along with at least 5 years of experience in building envelope work. Management experience and strong technical knowledge are essential.
Experience Required
Minimum 5 year(s)
Sous Chef - Butcher at Accor
, Red Sea, Egypt - Full Time
Skills Needed
Butchery Techniques, Meat Preparation, Yield Management, Food Safety Standards, Knife Skills, Inventory Management, Haccp, Sanitation Standards, Team Supervision, Culinary Collaboration, Portion Control, Quality Inspection, Sustainability Practices, Food Handler Certification, Curing Techniques, Specialty Cuts
Specialization
Candidates should have a minimum of 3 years of experience in a luxury culinary environment, with strong knowledge of meat and seafood handling. A Food Handler or ServSafe certification is required, along with excellent knife skills and understanding of food safety practices.
Experience Required
Minimum 5 year(s)
Executive Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Food Quality Management, Team Leadership, Employee Performance Assessment, Food Hygiene, Supplier Negotiation, Stock Management, Health And Safety Compliance, Food Trends Knowledge, Training And Development, Operational Management, Menu Planning, Cooking Techniques, Presentation Skills, Relationship Building, Creativity
Specialization
Candidates should have proven experience in a demanding kitchen environment and possess an Intermediate Food Hygiene Certificate or above. Strong team collaboration and relationship-building skills with suppliers are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Marriott Residence Inn Auburn Lewiston Maine
, Madhya Pradesh, India -
Full Time

Start Date

Immediate

Expiry Date

03 May, 26

Salary

0.0

Posted On

02 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Skills, Leadership, Communication, Teamwork, Menu Development, Food Safety, Sanitation Standards, Budget Management, Customer Service, Training, Problem Solving, Employee Development, Performance Monitoring, Interpersonal Skills, Cooking Techniques, Quality Control

Industry

Hospitality

Description
JOB SUMMARY Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin your purpose, belong to an amazing global​ team, and become the best version of you.

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Responsibilities
The Executive Sous Chef is responsible for leading kitchen operations, ensuring high-quality food production, and managing staff performance. They also oversee food preparation areas and maintain sanitation and food standards.
Executive Sous Chef at Marriott Residence Inn Auburn Lewiston Maine
, Madhya Pradesh, India - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Teamwork, Menu Development, Food Safety, Sanitation Standards, Budget Management, Customer Service, Training, Problem Solving, Employee Development, Performance Monitoring, Interpersonal Skills, Cooking Techniques, Quality Control
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage roles. Strong leadership, communication, and culinary skills are essential.
Experience Required
Minimum 5 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with a minimum of 3 years of experience. Knowledge of HACCP and hygiene standards is essential, along with the ability to thrive in a fast-paced kitchen.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with a minimum of 3 years of experience in a similar setting. Knowledge of HACCP and hygiene, along with the ability to thrive in a fast-paced kitchen, is essential.
Experience Required
Minimum 2 year(s)
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, Customer Service, Problem Solving, Time Management, Creativity, Attention To Detail, Adaptability, Collaboration
Specialization
Candidates should have a high school diploma or equivalent, with a preference for culinary arts training. Experience as a Lead Line Cook or Sous Chef is helpful, but the employer is willing to train the right individual.
Chefs of All Levels at The SpitJack
Cork, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with a minimum of 3 years of experience in a similar setting. HACCP and hygiene knowledge, along with the ability to thrive in a fast-paced kitchen, are essential.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with at least 3 years of experience. Knowledge of HACCP and hygiene standards is essential, along with the ability to thrive in a fast-paced kitchen.
Experience Required
Minimum 2 year(s)
Sous Chef (Banquet) at Courtyard by Marriott Somerset KY
Phuket City Municipality, , Thailand - Full Time
Skills Needed
N/A
Specialization
Candidates should have relevant culinary experience and a passion for food service. Strong leadership and teamwork skills are essential.
Experience Required
Minimum 2 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
La Grande-Motte, Occitania, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp Knowledge, Menu Planning, Food Presentation, Service Organization, Training, Communication, Leadership, Problem Solving
Specialization
Candidates must have a CAP/BEP in cuisine and at least five years of experience in managing large volumes and buffets. Strong leadership skills and knowledge of HACCP are essential.
Experience Required
Minimum 5 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 des Ventes H/F at METRO/MAKRO
Duppigheim, Grand Est, France - Full Time
Skills Needed
Team Management, Sales Strategy, Coaching, Market Knowledge, Client Development, Communication, Reporting, Event Organization, Recruitment, Performance Monitoring, Agro Food Distribution, Commercial Development, Objective Achievement, Problem Solving, Leadership, Customer Relationship Management
Specialization
Candidates should have a BAC+3 to BAC+5 education in commerce and significant experience in sales within the agro-food distribution sector, preferably in the RHD industry. Successful management experience with a sales team is also required.
Experience Required
Minimum 5 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Propriano, Corsica, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp Compliance, Menu Planning, Food Presentation, Service Organization, Training, Communication, Leadership, Quality Control, Problem Solving, Creativity, Attention To Detail, Interpersonal Skills, Time Management, 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 $22.50-$24/hr* at Nugget Market, Inc.
Roseville, California, United States - Full Time
Skills Needed
Knife Skills, Communication Skills, Multi Tasking, Prioritization, Commercial Kitchen Equipment Knowledge, Basic Computer Skills, Service Minded, Food Preparation, Recipe Execution, Guest Service, Sanitation, Teamwork, Positive Attitude, Outgoing Personality, Enthusiasm
Specialization
Candidates must be at least 18 years old and have previous industry experience. They should possess intermediate to excellent knife skills and have strong communication abilities.
Experience Required
Minimum 2 year(s)
Chef de dépôt F/H/X at BUT
Maurepas, Ile-de-France, France - Full Time
Skills Needed
Organization, Rigour, Management Skills, Responsibility, Diplomacy
Specialization
A first experience in the field is a plus, and you should be organized and rigorous. You must possess managerial qualities, a sense of responsibility, and diplomacy.
Executive Sous Chef at dnata
Houston, Texas, United States - Full Time
Skills Needed
Culinary Skills, Menu Planning, Inventory Management, Budgeting, Food Safety, Team Leadership, Communication, International Cuisine, Process Improvements, Lean Manufacturing, Training, Coaching, Research, Food Quality, Presentation, Creativity
Specialization
Candidates should have at least five years of experience in high-volume food production, preferably with airline catering experience. Expert culinary skills and knowledge of international cuisine are essential, along with strong interpersonal and communication 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)
Chef $22.50-$24/hr* at Nugget Market, Inc.
Whitney, California, United States - Full Time
Skills Needed
Knife Skills, Communication Skills, Multi Tasking, Prioritization, Commercial Kitchen Equipment Knowledge, Basic Computer Skills, Service Minded, Food Preparation
Specialization
Candidates must be at least 18 years old and have previous industry experience in a similar role. They should possess intermediate to excellent knife skills and have strong communication abilities.
Chef des ventes F/H at METRO/MAKRO
Marseille, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Sales Management, Team Leadership, Customer Satisfaction, Market Development, Commercial Strategy, Coaching, Networking, Performance Tracking, Business Development, Communication, Problem Solving, Analytical Thinking, Goal Orientation, Relationship Building, Strategic Planning, Dynamic Approach
Specialization
Candidates should have at least 5 years of proven sales experience, ideally in distribution or food service. Strong leadership skills and the ability to develop team members and market share are essential.
Experience Required
Minimum 5 year(s)
Chef de secteur H/F at SMAC
Bourges, Centre, France - Full Time
Skills Needed
Business Development, Market Research, Project Management, Team Management, Negotiation, Safety Compliance, Financial Management, Client Relations, Construction Supervision, Strategic Planning, Supplier Management, Problem Solving, Communication, Organization, Planning, Anticipation
Specialization
Candidates should have a Bac +3/5 or Engineering degree in Building or Civil Engineering, along with at least 5 years of experience in building envelope work. Management experience and strong technical knowledge are essential.
Experience Required
Minimum 5 year(s)
Sous Chef - Butcher at Accor
, Red Sea, Egypt - Full Time
Skills Needed
Butchery Techniques, Meat Preparation, Yield Management, Food Safety Standards, Knife Skills, Inventory Management, Haccp, Sanitation Standards, Team Supervision, Culinary Collaboration, Portion Control, Quality Inspection, Sustainability Practices, Food Handler Certification, Curing Techniques, Specialty Cuts
Specialization
Candidates should have a minimum of 3 years of experience in a luxury culinary environment, with strong knowledge of meat and seafood handling. A Food Handler or ServSafe certification is required, along with excellent knife skills and understanding of food safety practices.
Experience Required
Minimum 5 year(s)
Executive Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Food Quality Management, Team Leadership, Employee Performance Assessment, Food Hygiene, Supplier Negotiation, Stock Management, Health And Safety Compliance, Food Trends Knowledge, Training And Development, Operational Management, Menu Planning, Cooking Techniques, Presentation Skills, Relationship Building, Creativity
Specialization
Candidates should have proven experience in a demanding kitchen environment and possess an Intermediate Food Hygiene Certificate or above. Strong team collaboration and relationship-building skills with suppliers are essential.
Experience Required
Minimum 5 year(s)