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Chef De Partie Jobs overseas

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Executive Sous Chef at Marriott Hotel Lingfield Park Racecourse
Kowloon, Hong Kong, China - Full Time
Skills Needed
Kitchen Operations, Staff Performance, Interpersonal Skills, Team Leadership, Food Quality, Menu Development, Safety Procedures, Budget Management, Food Handling, Coaching, Diversity Promotion, Customer Satisfaction, Guidance, Trust Building, Food Supply Management, Workflow Management
Specialization
Candidates must have a high school diploma or above and at least 10 years of experience in culinary, food and beverage, or related areas. Fluency in English is required, and proficiency in Cantonese is a plus.
Experience Required
Minimum 10 year(s)
Executive Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Excellence, Team Leadership, Food Safety, Menu Planning, Financial Management, Communication Skills, Organizational Skills, Creativity, Sustainability Awareness, Trend Awareness, Staff Catering, Fine Dining, Haccp Knowledge, Training And Development, Stock Management, Health And Safety Compliance
Specialization
Proven experience as an Executive Chef or Senior Head Chef in a high-volume, multi-outlet environment is required. Candidates should have a strong background in contemporary staff catering and fine-dining hospitality/events, along with financial management skills.
Experience Required
Minimum 10 year(s)
Executive Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Food Quality Management, Team Leadership, Recruitment, Employee Performance Assessment, Food Hygiene, Supplier Negotiation, Stock Management, Food Presentation, Health And Safety Compliance, Food Trends Knowledge, Training And Development, Creativity, Collaboration, Diversity And Inclusion
Specialization
Proven experience in a demanding kitchen at the relevant level is required, along with an Intermediate Food Hygiene Certificate or above. The candidate should be a team player with strong relationship-building skills.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Culinary Dropout
Peoria, Arizona, United States - Full Time
Skills Needed
High Volume Restaurant Management, Business Operations, Financial Understanding, Shift Management, Guest Experience, Food Quality, Restaurant Cleanliness, Pos Systems, Opentable, Coaching, Team Development, Continuous Improvement
Specialization
Candidates must have at least 3 years of high-volume restaurant management experience and demonstrate an understanding of business operations and financials. They should also be able to perform effectively in a high-volume environment and manage on-the-fly requests.
Experience Required
Minimum 5 year(s)
Chef de projet Data at ASI
Rennes, Brittany, France - Full Time
Skills Needed
Project Management, Data Analysis, Power Bi, Snowflake, Communication, Adaptability, Innovation, Team Coordination
Specialization
Candidates should have a BAC + 4/5 education and a minimum of 5 years of experience in a similar role. Proficiency in data project management and familiarity with Power BI and Snowflake are essential.
Experience Required
Minimum 5 year(s)
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 Experience
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)
Executive Sous Chef at Forefront Healthcare & Culinary Services
Meadville, Pennsylvania, United States - Full Time
Skills Needed
Customer Service, Food Preparation, Sanitation, Safety Practices, Time Management, Supervisory Skills, Problem Solving, Attention To Detail, Teamwork, Adaptability, Communication, Cooking, Nutritional Knowledge, Inventory Management, Recipe Understanding, Equipment Handling
Specialization
Candidates must have at least one year of food preparation experience and a Manager ServSafe certification, which must be obtained within the first 90 days of employment. Strong communication skills and the ability to work in a team-oriented environment are essential.
Executive Sous Chef at Accor
Boston, Massachusetts, United States - Full Time
Skills Needed
Culinary Techniques, Food Cost Control, Staff Training, Menu Creation, Sanitation Compliance, Guest Satisfaction, Problem Solving, Communication, Multitasking, Leadership, Quality Control, Inventory Management, Scheduling, Health Department Regulations, Banquet Experience, Food Presentation
Specialization
Candidates must have a minimum of two years of Sous Chef experience in a luxury hotel and a culinary degree. Knowledge of food and beverage preparation techniques, health department regulations, and banquet experience is also required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Downtown Flagstaff Marriott Residence Inn
Madurai, tamil nadu, India - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Teamwork, Menu Development, Food Safety, Sanitation Standards, Budget Management, Customer Service, Training, Problem Solving, Performance Monitoring, Interpersonal Skills, Staff Development, Quality Control, Operational Management
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 areas. Strong leadership, communication, and culinary skills are essential.
Experience Required
Minimum 5 year(s)
Executive Head Chef at BaxterStorey
London, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Team Management, Food Hygiene, Supplier Negotiation, Food Quality Control, Stock Management, Employee Training, Food Trends Knowledge
Specialization
Food's provenance is critical, and the ability to work with a team and build relationships is essential. Proven experience in a demanding kitchen at the relevant level is required, along with an Intermediate Food Hygiene Certificate or above.
Experience Required
Minimum 5 year(s)
KITCHEN - SOUS CHEF at GATE HR
Jacksonville, Florida, United States - Full Time
Skills Needed
Cooking, Banquet Production, Ala Carte Dining, Sanitation Standards, Food Safety, Menu Planning, Cost Control, Team Leadership, Food Inventory, Butchering, Diverse Cooking Techniques, Training, Communication, Time Management, Problem Solving, Customer Service
Specialization
Candidates must have a high school diploma or equivalent and at least 5 years of cooking experience in a professional kitchen. Advanced knowledge in various cooking techniques and kitchen operations is also required.
Experience Required
Minimum 5 year(s)
Nursery Cook / Chef at Storal
Hove, England, United Kingdom - Full Time
Skills Needed
Food Hygiene, Health And Safety Regulations, Catering, Stock Management, Coshh Compliance, Dietary Needs Awareness
Specialization
You need to be Level 2 Food and Hygiene qualified with experience in a commercial kitchen. A solid understanding of Health and Safety regulations and COSHH is also required.
Executive Sous Chef at Accor
Southampton Parish, Southampton, - Full Time
Skills Needed
Culinary Operations, Quality Management, Menu Development, Innovation, Financial Management, Cost Control, Leadership, Training, Talent Development, Compliance, Safety, Maintenance, Guest Interaction, Stakeholder Engagement, Communication, Creativity
Specialization
Candidates should have a minimum of 8 years of progressive culinary leadership experience, ideally in luxury hotels or fine-dining environments. A bachelor's degree in culinary arts or equivalent experience is preferred.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at Accor
Chennai, tamil nadu, India - Full Time
Skills Needed
Culinary Management, Food Presentation, Staff Training, Budget Management, Menu Knowledge, Haccp Procedures, Team Management, Event Coordination, Food Quality Control, Operational Meetings, Food Ordering, Cost Effective Planning, Problem Analysis, Communication Skills, Time Management, Resource Allocation
Specialization
Candidates should have a minimum of primary school education, with additional culinary certifications being advantageous. A minimum of 3 years of relevant experience in a similar role is required, along with proficiency in English and knowledge of HACCP procedures.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Accor
Phú Quốc, Kiên Giang Province, Vietnam - Full Time
Skills Needed
Culinary Expertise, Leadership, Menu Planning, Recipe Development, Food Cost Control, Food Safety, Inventory Management, Communication, Organizational Skills, Problem Solving, Time Management, Team Collaboration, Creativity, Flexibility, Stamina
Specialization
Candidates should have a Culinary School or College Diploma and a minimum of 10 years of experience in management-level culinary positions. Proven expertise in Vietnamese cuisine and strong leadership skills are essential.
Experience Required
Minimum 10 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 at least 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)
Chef de Cuisine H/F at GROUPE RESTALLIANCE
Chambéry, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Team Leadership, Budget Management, Food Safety, Local Sourcing, Menu Planning, Quality Control, Communication, Time Management, Recruitment, Training, Initiative, Passion For Cooking, Customer Satisfaction
Specialization
Candidates should have training in the restaurant sector and experience in a similar role or as a Second Chef. Proficiency in culinary techniques, HACCP standards, and computer skills is essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at SpringHill Suites by Marriott Loveland Kana Hotel Group
, Bali, Indonesia - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Teamwork, Menu Development, Food Safety, Customer Service, Budget Management, Staff Training, Problem Solving, Sanitation Standards, Food Preparation, Quality Control, Interpersonal Skills, Performance Monitoring, Employee Development
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in culinary or related fields. Strong leadership, communication, and culinary skills are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Accor
Chicago, Illinois, United States - Full Time
Skills Needed
Culinary Experience, Menu Development, Kitchen Operations, Cost Control, Inventory Management, Food Safety Compliance, Organizational Skills, Communication Skills, Problem Solving Skills, Team Leadership, Guest Engagement, Training And Development, Event Management, Supplier Relationship Management, Culinary Trends, Flexibility
Specialization
Candidates should have a minimum of 3 years of progressive culinary experience and a culinary degree or equivalent training. Strong leadership skills and a proven track record in kitchen operations and menu development are essential.
Experience Required
Minimum 5 year(s)
Chef de dépôt F/H/X at BUT
Aiguilhe, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Organization, Rigor, Flexibility, Firmness, Management Skills, Sense Of Responsibility, Diplomacy, Stock Management, Arrivals Management, Shipments Management, Safety Compliance, Logistics Coordination
Specialization
A previous experience in this field is highly advantageous, requiring an organized and rigorous individual with strong managerial qualities, a sense of responsibility, and diplomacy. The candidate must excel at balancing flexibility and firmness to ensure smooth operations and focused team execution.
Executive Sous Chef at Marriott Hotel Lingfield Park Racecourse
Kowloon, Hong Kong, China -
Full Time

Start Date

Immediate

Expiry Date

27 Apr, 26

Salary

0.0

Posted On

27 Jan, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Operations, Staff Performance, Interpersonal Skills, Team Leadership, Food Quality, Menu Development, Safety Procedures, Budget Management, Food Handling, Coaching, Diversity Promotion, Customer Satisfaction, Guidance, Trust Building, Food Supply Management, Workflow Management

Industry

Hospitality

Description
Explore an exciting new career path at W Hotels where your natural talent is celebrated. W Hotel’s work culture is uniquely designed to spark your imagination and curiosity while bringing the W experience to life for guests. W Hong Kong is hiring an Executive Sous Chef. Job Descriptions Direct daily kitchen operations and monitor staff performance. Fill in for absent staff as needed to ensure smooth workflow. Establish performance standards and provide ongoing guidance. Utilize interpersonal skills to lead and motivate team members. Foster trust and cooperation among the kitchen staff. Develop guidelines for purchasing and receiving food supplies. Set and monitor performance, budget, and team goals. Communicate and enforce safety procedures within the kitchen. Manage controllable expenses and contribute to budgeting processes. Oversee menu development and ensure food quality. Present food attractively while adhering to sanitation standards. Maintain food handling and storage certifications as required. Support exceptional service behaviors to enhance customer satisfaction. Identify staff developmental needs and provide coaching. Build open relationships with coworkers and promote a diverse work environment. Job Requirements High school diploma or above with at least 10 years of experience in culinary, food and beverage, or related areas. Fluent in both spoken and written in English; proficiency in Cantonese is a plus. W Hotels’ mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We’re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests’ passions to life. If you are original, innovative, and always looking towards the future of what’s possible, welcome to W Hotels. In joining W 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.

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Responsibilities
The Executive Sous Chef will direct daily kitchen operations, monitor staff performance, and ensure smooth workflow by filling in for absent staff as needed. They will oversee menu development, manage controllable expenses, and support exceptional service behaviors to enhance customer satisfaction.
Executive Sous Chef at Marriott Hotel Lingfield Park Racecourse
Kowloon, Hong Kong, China - Full Time
Skills Needed
Kitchen Operations, Staff Performance, Interpersonal Skills, Team Leadership, Food Quality, Menu Development, Safety Procedures, Budget Management, Food Handling, Coaching, Diversity Promotion, Customer Satisfaction, Guidance, Trust Building, Food Supply Management, Workflow Management
Specialization
Candidates must have a high school diploma or above and at least 10 years of experience in culinary, food and beverage, or related areas. Fluency in English is required, and proficiency in Cantonese is a plus.
Experience Required
Minimum 10 year(s)
Executive Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Excellence, Team Leadership, Food Safety, Menu Planning, Financial Management, Communication Skills, Organizational Skills, Creativity, Sustainability Awareness, Trend Awareness, Staff Catering, Fine Dining, Haccp Knowledge, Training And Development, Stock Management, Health And Safety Compliance
Specialization
Proven experience as an Executive Chef or Senior Head Chef in a high-volume, multi-outlet environment is required. Candidates should have a strong background in contemporary staff catering and fine-dining hospitality/events, along with financial management skills.
Experience Required
Minimum 10 year(s)
Executive Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Food Quality Management, Team Leadership, Recruitment, Employee Performance Assessment, Food Hygiene, Supplier Negotiation, Stock Management, Food Presentation, Health And Safety Compliance, Food Trends Knowledge, Training And Development, Creativity, Collaboration, Diversity And Inclusion
Specialization
Proven experience in a demanding kitchen at the relevant level is required, along with an Intermediate Food Hygiene Certificate or above. The candidate should be a team player with strong relationship-building skills.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Culinary Dropout
Peoria, Arizona, United States - Full Time
Skills Needed
High Volume Restaurant Management, Business Operations, Financial Understanding, Shift Management, Guest Experience, Food Quality, Restaurant Cleanliness, Pos Systems, Opentable, Coaching, Team Development, Continuous Improvement
Specialization
Candidates must have at least 3 years of high-volume restaurant management experience and demonstrate an understanding of business operations and financials. They should also be able to perform effectively in a high-volume environment and manage on-the-fly requests.
Experience Required
Minimum 5 year(s)
Chef de projet Data at ASI
Rennes, Brittany, France - Full Time
Skills Needed
Project Management, Data Analysis, Power Bi, Snowflake, Communication, Adaptability, Innovation, Team Coordination
Specialization
Candidates should have a BAC + 4/5 education and a minimum of 5 years of experience in a similar role. Proficiency in data project management and familiarity with Power BI and Snowflake are essential.
Experience Required
Minimum 5 year(s)
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 Experience
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)
Executive Sous Chef at Forefront Healthcare & Culinary Services
Meadville, Pennsylvania, United States - Full Time
Skills Needed
Customer Service, Food Preparation, Sanitation, Safety Practices, Time Management, Supervisory Skills, Problem Solving, Attention To Detail, Teamwork, Adaptability, Communication, Cooking, Nutritional Knowledge, Inventory Management, Recipe Understanding, Equipment Handling
Specialization
Candidates must have at least one year of food preparation experience and a Manager ServSafe certification, which must be obtained within the first 90 days of employment. Strong communication skills and the ability to work in a team-oriented environment are essential.
Executive Sous Chef at Accor
Boston, Massachusetts, United States - Full Time
Skills Needed
Culinary Techniques, Food Cost Control, Staff Training, Menu Creation, Sanitation Compliance, Guest Satisfaction, Problem Solving, Communication, Multitasking, Leadership, Quality Control, Inventory Management, Scheduling, Health Department Regulations, Banquet Experience, Food Presentation
Specialization
Candidates must have a minimum of two years of Sous Chef experience in a luxury hotel and a culinary degree. Knowledge of food and beverage preparation techniques, health department regulations, and banquet experience is also required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Downtown Flagstaff Marriott Residence Inn
Madurai, tamil nadu, India - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Teamwork, Menu Development, Food Safety, Sanitation Standards, Budget Management, Customer Service, Training, Problem Solving, Performance Monitoring, Interpersonal Skills, Staff Development, Quality Control, Operational Management
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 areas. Strong leadership, communication, and culinary skills are essential.
Experience Required
Minimum 5 year(s)
Executive Head Chef at BaxterStorey
London, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Team Management, Food Hygiene, Supplier Negotiation, Food Quality Control, Stock Management, Employee Training, Food Trends Knowledge
Specialization
Food's provenance is critical, and the ability to work with a team and build relationships is essential. Proven experience in a demanding kitchen at the relevant level is required, along with an Intermediate Food Hygiene Certificate or above.
Experience Required
Minimum 5 year(s)
KITCHEN - SOUS CHEF at GATE HR
Jacksonville, Florida, United States - Full Time
Skills Needed
Cooking, Banquet Production, Ala Carte Dining, Sanitation Standards, Food Safety, Menu Planning, Cost Control, Team Leadership, Food Inventory, Butchering, Diverse Cooking Techniques, Training, Communication, Time Management, Problem Solving, Customer Service
Specialization
Candidates must have a high school diploma or equivalent and at least 5 years of cooking experience in a professional kitchen. Advanced knowledge in various cooking techniques and kitchen operations is also required.
Experience Required
Minimum 5 year(s)
Nursery Cook / Chef at Storal
Hove, England, United Kingdom - Full Time
Skills Needed
Food Hygiene, Health And Safety Regulations, Catering, Stock Management, Coshh Compliance, Dietary Needs Awareness
Specialization
You need to be Level 2 Food and Hygiene qualified with experience in a commercial kitchen. A solid understanding of Health and Safety regulations and COSHH is also required.
Executive Sous Chef at Accor
Southampton Parish, Southampton, - Full Time
Skills Needed
Culinary Operations, Quality Management, Menu Development, Innovation, Financial Management, Cost Control, Leadership, Training, Talent Development, Compliance, Safety, Maintenance, Guest Interaction, Stakeholder Engagement, Communication, Creativity
Specialization
Candidates should have a minimum of 8 years of progressive culinary leadership experience, ideally in luxury hotels or fine-dining environments. A bachelor's degree in culinary arts or equivalent experience is preferred.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at Accor
Chennai, tamil nadu, India - Full Time
Skills Needed
Culinary Management, Food Presentation, Staff Training, Budget Management, Menu Knowledge, Haccp Procedures, Team Management, Event Coordination, Food Quality Control, Operational Meetings, Food Ordering, Cost Effective Planning, Problem Analysis, Communication Skills, Time Management, Resource Allocation
Specialization
Candidates should have a minimum of primary school education, with additional culinary certifications being advantageous. A minimum of 3 years of relevant experience in a similar role is required, along with proficiency in English and knowledge of HACCP procedures.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Accor
Phú Quốc, Kiên Giang Province, Vietnam - Full Time
Skills Needed
Culinary Expertise, Leadership, Menu Planning, Recipe Development, Food Cost Control, Food Safety, Inventory Management, Communication, Organizational Skills, Problem Solving, Time Management, Team Collaboration, Creativity, Flexibility, Stamina
Specialization
Candidates should have a Culinary School or College Diploma and a minimum of 10 years of experience in management-level culinary positions. Proven expertise in Vietnamese cuisine and strong leadership skills are essential.
Experience Required
Minimum 10 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 at least 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)
Chef de Cuisine H/F at GROUPE RESTALLIANCE
Chambéry, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Team Leadership, Budget Management, Food Safety, Local Sourcing, Menu Planning, Quality Control, Communication, Time Management, Recruitment, Training, Initiative, Passion For Cooking, Customer Satisfaction
Specialization
Candidates should have training in the restaurant sector and experience in a similar role or as a Second Chef. Proficiency in culinary techniques, HACCP standards, and computer skills is essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at SpringHill Suites by Marriott Loveland Kana Hotel Group
, Bali, Indonesia - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Teamwork, Menu Development, Food Safety, Customer Service, Budget Management, Staff Training, Problem Solving, Sanitation Standards, Food Preparation, Quality Control, Interpersonal Skills, Performance Monitoring, Employee Development
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in culinary or related fields. Strong leadership, communication, and culinary skills are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Accor
Chicago, Illinois, United States - Full Time
Skills Needed
Culinary Experience, Menu Development, Kitchen Operations, Cost Control, Inventory Management, Food Safety Compliance, Organizational Skills, Communication Skills, Problem Solving Skills, Team Leadership, Guest Engagement, Training And Development, Event Management, Supplier Relationship Management, Culinary Trends, Flexibility
Specialization
Candidates should have a minimum of 3 years of progressive culinary experience and a culinary degree or equivalent training. Strong leadership skills and a proven track record in kitchen operations and menu development are essential.
Experience Required
Minimum 5 year(s)
Chef de dépôt F/H/X at BUT
Aiguilhe, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Organization, Rigor, Flexibility, Firmness, Management Skills, Sense Of Responsibility, Diplomacy, Stock Management, Arrivals Management, Shipments Management, Safety Compliance, Logistics Coordination
Specialization
A previous experience in this field is highly advantageous, requiring an organized and rigorous individual with strong managerial qualities, a sense of responsibility, and diplomacy. The candidate must excel at balancing flexibility and firmness to ensure smooth operations and focused team execution.