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Chef De Partie Jobs overseas

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Executive Sous Chef at The Table at Crate
Oak Brook, Illinois, United States - Full Time
Skills Needed
Employee Relations, General Operations, Food Sanitation Management, Allergen Awareness, Alcohol Awareness, Training Culinary Staff, Communication Skills, Math Skills, Kitchen Equipment Operations, Food Inventory Management, Budget Management, Hygiene Standards, Conflict Resolution, Menu Production, Staff Scheduling, Quality Control
Specialization
Candidates must be at least 18 years old and have a high school education or equivalent, along with a minimum of 2 years of experience in a culinary supervisory role. Good communication skills and knowledge of kitchen operations are essential.
Experience Required
Minimum 2 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, Staff Training, Butchering, Diverse Cooking Techniques, Food Inventory, Portion Control, Kitchen Equipment, Team Leadership, Time Management, Communication
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 required.
Experience Required
Minimum 5 year(s)
Sous Chef - (Ocean) at Scenic
, , - Full Time
Skills Needed
Culinary Experience, Food Preparation, Guest Satisfaction, Inventory Management, Public Health Policies, Team Training, Operational Updates, Service Culture, Buffet Presentations, Multi Cultural Team Support, Quality Control, Service Line Management, Cleanliness Compliance, Crew Satisfaction, Productivity Maximization, Retention Strategies
Specialization
Candidates must have a minimum of eight years of culinary experience, including three years as a Sous Chef or in a similar role. Strong English communication skills and knowledge of public health policies are essential.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at Convene
New York, New York, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Fine Dining, Catering, Food Safety, Sanitation Protocols, Menu Development, Team Leadership, Mentorship, Cost Control, Inventory Management, Culinary Innovation, Communication, Collaboration, Problem Solving, Technical Mastery
Specialization
Candidates should have an A.O.S. Degree in Culinary Arts or a culinary certificate with 3-5 years of progressive culinary/kitchen management experience. Fine dining experience and knowledge of café operations are desirable.
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, Collaboration, Creativity, Flexibility, Bilingual Communication
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 $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, Fast Paced Environment
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 excellent communication skills.
Executive Sous Chef at bartaco
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Mentoring, Communication, Problem Solving, Attention To Detail, Food Safety, Quality Control, Inventory Management, Operational Excellence, Guest Experience, Training, Scheduling, Collaboration, Hospitality, Creativity
Specialization
Candidates should have at least 3 years of culinary management experience and excellent cooking skills. Mentoring and training abilities, along with attention to detail and flexibility in working hours, are also required.
Experience Required
Minimum 2 year(s)
Chef de rang barman at Accor
Vanves, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Attention To Detail, Sales Techniques, Client Relationship Management, Team Coordination, Adaptability, Communication, Service Quality, Problem Solving, Product Knowledge, Fidelity Building, Warm Welcome, Personalized Service, Follow Up, Organizational Skills, Motivation
Specialization
Candidates should be proactive in suggesting services and attentive to customer requests. They are expected to contribute to revenue growth through upselling and enhance customer loyalty through quality service.
Executive Sous Chef at JA Resorts & Hotels
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Culinary Leadership, Culinary Innovation, Food Quality, Guest Satisfaction, Menu Design, Sop Development, Hygiene Compliance, Financial Performance, Communication, Stakeholder Management, Team Development, Organizational Skills, Microsoft Office, Culinary Excellence, Project Support, Collaboration
Specialization
Candidates must have a Culinary School Degree or Diploma and at least 10 years of culinary experience, including 4 years in a 5-star hotel environment. Strong leadership and communication skills are essential.
Experience Required
Minimum 10 year(s)
Chef de rang barman at Accor
Vanves, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Attention To Detail, Sales Techniques, Client Relationship Management, Team Coordination, Adaptability, Service Quality, Communication, Problem Solving, Product Knowledge, Fidelity Building, Warm Welcome, Personalized Service, Follow Up, Organizational Skills, Motivation
Specialization
Candidates should be proactive in suggesting services to clients and attentive to their requests. They are expected to contribute to revenue growth through upselling and maintain high service quality to foster customer loyalty.
Sole Chef - 40m+ SY at Frey Recruitment
, , - Full Time
Skills Needed
Cooking, Healthy Cuisine, Mediterranean Dishes, Modern American Dishes, Vegetarian Dishes, Galley Management, Budgeting, Provisioning, Organization, Efficiency
Specialization
Candidates should have previous experience as a chef on a sailing yacht and preferably hold a B1/B2 visa. The ideal candidate should be calm, organized, and enjoy cooking a variety of cuisines.
Experience Required
Minimum 2 year(s)
Aankomend Sous Chef at Accor
Eindhoven, North Brabant, Netherlands - Full Time
Skills Needed
Cooking, Teamwork, Leadership, Quality Control, Hygiene, Planning, Communication, Flexibility
Specialization
You should have some experience in a professional kitchen and a passion for cooking and teamwork. The role requires structured work habits, the ability to motivate colleagues, and a focus on quality and hygiene.
Executive Sous Chef at IHG Career
, Guam, United States - Full Time
Skills Needed
Communication, Problem Solving, Reasoning, Analytical Abilities, Motivating, Training, Basic Math, Food Cost Control, Inventory Management, Budget Preparation, Menu Design, Staff Scheduling, Vendor Management, Health And Safety Compliance, Asian Cuisine
Specialization
Candidates must be US Citizens or US Permanent Residents of Guam, USA, with at least four years of experience as an Executive Sous Chef in a full-service hotel. Fluency in English is required, and specialized experience with Asian cuisine is highly preferred, along with the ability to obtain a Food Handler’s Certification.
Experience Required
Minimum 2 year(s)
Chef de Cuisine H/F at GROUPE RESTALLIANCE
Rennes, Brittany, France - Full Time
Skills Needed
Team Management, Culinary Quality Assurance, Local Sourcing, Budget Management, Haccp Standards, Team Leadership, Recruitment, Integration, Visual Presentation, Supplier Ordering, Cost Control, Hygiene Priority, Safety Procedures, Modified Textures, Computer Proficiency
Specialization
Candidates must be trained in the restaurant sector and possess successful experience in an equivalent role or as a Second Chef. Essential requirements include mastery of culinary techniques, modified textures, HACCP standards, and computer tools, guided by passion and initiative.
Experience Required
Minimum 5 year(s)
Platschef Sundsvall at Terranor
Sundsvall, Västernorrland County, Sweden - Full Time
Skills Needed
Project Planning, Execution, Leadership, Business Acumen, Result Orientation, Customer Relations, Communication, Collaboration, Listening Skills, Structuring, Team Development, Road Maintenance, Infrastructure Management, Financial Management, Personnel Management, Abt06
Specialization
Candidates must possess a technical education at least at the high school level, preferably with a university degree in road/technology or a related field, along with at least three years of experience managing personnel and finances. Proficiency in Swedish, good computer skills, administrative and financial knowledge, a B driver's license, and familiarity with ABT06 are also required.
Experience Required
Minimum 2 year(s)
Chef de projets F/H at Eiffage
Issoudun, Centre-Val de Loire, France - Full Time
Skills Needed
Project Management, Innovation, Sustainability, Team Collaboration, Client Relations, Problem Solving, Communication, Adaptability
Specialization
Candidates should have relevant experience in project management and a strong understanding of sustainable practices. A commitment to social and environmental responsibility is essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Marriott Hotel Lingfield Park Racecourse
West Lombok Regency, West Nusa Tenggara, Indonesia - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Teamwork, Food Safety, Menu Development, Customer Service, Budget Management, Staff Training, Problem Solving, Sanitation Standards, Performance Monitoring, Interpersonal Skills, Cooking Techniques, Employee Development, 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 Sous Chef at Marriott Hotel Lingfield Park Racecourse
West Lombok Regency, West Nusa Tenggara, Indonesia - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Teamwork, Food Safety, Menu Development, Customer Service, Budget Management, Staff Training, Problem Solving, Sanitation Standards, Food Preparation, Interpersonal Skills, Performance Monitoring, Employee Development, 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 areas. Strong leadership, communication, and culinary skills are essential.
Experience Required
Minimum 5 year(s)
Sous Chef Full-time at Accor
Victoria, British Columbia, Canada - Full Time
Skills Needed
Culinary Operations, Menu Design, Food Safety, Budget Management, Team Leadership, Guest Engagement, Vendor Relationships, Training And Development, Communication Skills, Organizational Skills, Problem Solving, Inventory Management, Food Cost Calculation, Union Environment Experience, Detail Oriented, Self Motivated
Specialization
Candidates should have a minimum of 2 years' experience as Chef de Partie and a strong understanding of local food products. Certifications such as Food Safe Level 1 and Interprovincial Red Seal are required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at IHG Career
Port Vila, Shefa Province, Vanuatu - Full Time
Skills Needed
Subcontinental Cuisine, Asian Cuisine, Kitchen Operations, Food Production, Menu Development, Recipe Standardisation, Food Safety, Haccp, Inventory Management, Team Supervision, Culinary Techniques, Cooking Methods, Presentation Skills, Waste Minimisation, Quality Control, Training
Specialization
Proven expertise in Subcontinental and Asian cuisine with extensive experience as a Sous Chef or Senior Sous Chef is required. A formal culinary qualification and knowledge of food safety standards are also necessary.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at The Table at Crate
Oak Brook, Illinois, United States -
Full Time

Start Date

Immediate

Expiry Date

27 Apr, 26

Salary

0.0

Posted On

27 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Employee Relations, General Operations, Food Sanitation Management, Allergen Awareness, Alcohol Awareness, Training Culinary Staff, Communication Skills, Math Skills, Kitchen Equipment Operations, Food Inventory Management, Budget Management, Hygiene Standards, Conflict Resolution, Menu Production, Staff Scheduling, Quality Control

Industry

Description
Description About Us The first-ever full-service restaurant inside a Crate and Barrel store, the Table at Crate is a modern, casual restaurant featuring Bill Kim’s morning-to-evening menu full of clever twists. The Table at Crate brings together the things we love best—connecting people, creative food and timeless design. Responsibilities Employee Relations Assist the Chef in interviewing, hiring, and effectively onboarding new hires. Assist the Chef in creating and posting staff schedules Handle employee counseling as needed. Maintain sound and stress-free environment for all team members. Maintain employee recognition and incentive programs to maintain high morale. Monitor staff appearance and take corrective action as necessary. Perform timely employee reviews. Work with HR and Chef to appropriately resolve any conflicts regarding staff. Effectively communicate with other members of the kitchen staff General Operations Report to duty punctually, wearing the correct uniform Run the line during the service, ensuring that the highest standards are met and that communication between all sections and restaurant departments is efficient and polite Produce menu items for service, maintaining high standards to achieve the correct quality, appearance and portion size Monitor the quality and presentation of dishes so that only those, which meet our high standard, are served to our guests Ensure that a high standard of hygiene and cleanliness is maintained by following cleaning routines and through ongoing diligence during the shift and in set-up and clean down procedures Observe the company’s fire plan and health safety policy Safely and effectively use and operate all necessary tools and equipment, including knives Ability to stand and work on your feet for the length of your shift Able to lift up to 25 pounds safely Accurately perform monthly inventories. Assist in standardizing production recipes to ensure consistent quality. Assist the Chef with daily pre-shift/post-shift and other periodic meetings to increase communication. Assist the Chef in analyzing sales figures to set, monitor, and control the budget for the kitchen. Build and maintain a strategic relationship with all members of management. Build rapport between kitchen and front of house staff to minimize conflict. Conduct regular meetings to discuss department performance, areas of concern, priorities, and the strategic vision moving forward. Consistently monitor labor costs to remain within labor budgets when scheduling staff. Develop efficient processes to manage and control food inventory. Ensure proper equipment operation/maintenance. Maximizing the productivity of the kitchen staff through effective training and supervision and establish an ongoing training calendar. Monitor the quality and presentation of dishes so that only those that meet our high standard are served to our customers. Maintain relationships with vendors to place orders. Maintain proper safety and sanitation expectations. Perform administrative duties as needed. Respond to any guest complaints and takes necessary action. Run the line during the service to ensure we achieve the highest standards and that communication between all stations is efficient. Supervise kitchen employees and delegate tasks as needed. Sous Chef Benefits Performance based quarterly bonus program Annual bonus program Monthly cell phone reimbursement Generous Paid Time Off (3 weeks in your first year) Floating Holidays Dining discounts Medical, dental and vision insurances Paid Parental Leave (2 weeks) Employer paid long-term disability insurance Employer paid life insurance and AD&D Voluntary short-term disability, critical illness, and critical accident insurance offerings Pre-tax Commuter Benefits The preceding reflects management’s definition of essential functions for the Sous Chef position but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or for other reasons. Requirements At least 18 years of age. A high school education or equivalent. Read, write, speak, and understand English comprehensively. Minimum 2 years of experience at the culinary supervisor level or above. Good overall food & beverage knowledge, including basic food/labor costing. Good general knowledge of kitchen equipment operations, maintenance & troubleshooting. Prior experience with training culinary staff. Good working knowledge & skill in Word, Excel & Outlook; POS experience helpful. Excellent communication skills. Good math skills to work within a budget when ordering ingredients, calculating recipes, and determining portion size. Valid food sanitation management, allergen awareness, and alcohol awareness certifications (may be obtained upon hire). Physical Requirements Ability to move and lift up to 25 pounds, occasionally move and lift up to 50 pounds. Standing and walking for long periods is necessary to oversee the daily operation. Ability to reach objects, stoop or bend as needed. May be required to utilize a ladder. Ability to see and hear adequately to monitor operations and interact with staff and clients.
Responsibilities
The Executive Sous Chef assists the Chef in managing kitchen operations, including staff scheduling, training, and maintaining high standards of food quality and hygiene. They also handle employee relations and ensure effective communication between kitchen and front-of-house staff.
Executive Sous Chef at The Table at Crate
Oak Brook, Illinois, United States - Full Time
Skills Needed
Employee Relations, General Operations, Food Sanitation Management, Allergen Awareness, Alcohol Awareness, Training Culinary Staff, Communication Skills, Math Skills, Kitchen Equipment Operations, Food Inventory Management, Budget Management, Hygiene Standards, Conflict Resolution, Menu Production, Staff Scheduling, Quality Control
Specialization
Candidates must be at least 18 years old and have a high school education or equivalent, along with a minimum of 2 years of experience in a culinary supervisory role. Good communication skills and knowledge of kitchen operations are essential.
Experience Required
Minimum 2 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, Staff Training, Butchering, Diverse Cooking Techniques, Food Inventory, Portion Control, Kitchen Equipment, Team Leadership, Time Management, Communication
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 required.
Experience Required
Minimum 5 year(s)
Sous Chef - (Ocean) at Scenic
, , - Full Time
Skills Needed
Culinary Experience, Food Preparation, Guest Satisfaction, Inventory Management, Public Health Policies, Team Training, Operational Updates, Service Culture, Buffet Presentations, Multi Cultural Team Support, Quality Control, Service Line Management, Cleanliness Compliance, Crew Satisfaction, Productivity Maximization, Retention Strategies
Specialization
Candidates must have a minimum of eight years of culinary experience, including three years as a Sous Chef or in a similar role. Strong English communication skills and knowledge of public health policies are essential.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at Convene
New York, New York, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Fine Dining, Catering, Food Safety, Sanitation Protocols, Menu Development, Team Leadership, Mentorship, Cost Control, Inventory Management, Culinary Innovation, Communication, Collaboration, Problem Solving, Technical Mastery
Specialization
Candidates should have an A.O.S. Degree in Culinary Arts or a culinary certificate with 3-5 years of progressive culinary/kitchen management experience. Fine dining experience and knowledge of café operations are desirable.
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, Collaboration, Creativity, Flexibility, Bilingual Communication
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 $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, Fast Paced Environment
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 excellent communication skills.
Executive Sous Chef at bartaco
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Mentoring, Communication, Problem Solving, Attention To Detail, Food Safety, Quality Control, Inventory Management, Operational Excellence, Guest Experience, Training, Scheduling, Collaboration, Hospitality, Creativity
Specialization
Candidates should have at least 3 years of culinary management experience and excellent cooking skills. Mentoring and training abilities, along with attention to detail and flexibility in working hours, are also required.
Experience Required
Minimum 2 year(s)
Chef de rang barman at Accor
Vanves, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Attention To Detail, Sales Techniques, Client Relationship Management, Team Coordination, Adaptability, Communication, Service Quality, Problem Solving, Product Knowledge, Fidelity Building, Warm Welcome, Personalized Service, Follow Up, Organizational Skills, Motivation
Specialization
Candidates should be proactive in suggesting services and attentive to customer requests. They are expected to contribute to revenue growth through upselling and enhance customer loyalty through quality service.
Executive Sous Chef at JA Resorts & Hotels
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Culinary Leadership, Culinary Innovation, Food Quality, Guest Satisfaction, Menu Design, Sop Development, Hygiene Compliance, Financial Performance, Communication, Stakeholder Management, Team Development, Organizational Skills, Microsoft Office, Culinary Excellence, Project Support, Collaboration
Specialization
Candidates must have a Culinary School Degree or Diploma and at least 10 years of culinary experience, including 4 years in a 5-star hotel environment. Strong leadership and communication skills are essential.
Experience Required
Minimum 10 year(s)
Chef de rang barman at Accor
Vanves, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Attention To Detail, Sales Techniques, Client Relationship Management, Team Coordination, Adaptability, Service Quality, Communication, Problem Solving, Product Knowledge, Fidelity Building, Warm Welcome, Personalized Service, Follow Up, Organizational Skills, Motivation
Specialization
Candidates should be proactive in suggesting services to clients and attentive to their requests. They are expected to contribute to revenue growth through upselling and maintain high service quality to foster customer loyalty.
Sole Chef - 40m+ SY at Frey Recruitment
, , - Full Time
Skills Needed
Cooking, Healthy Cuisine, Mediterranean Dishes, Modern American Dishes, Vegetarian Dishes, Galley Management, Budgeting, Provisioning, Organization, Efficiency
Specialization
Candidates should have previous experience as a chef on a sailing yacht and preferably hold a B1/B2 visa. The ideal candidate should be calm, organized, and enjoy cooking a variety of cuisines.
Experience Required
Minimum 2 year(s)
Aankomend Sous Chef at Accor
Eindhoven, North Brabant, Netherlands - Full Time
Skills Needed
Cooking, Teamwork, Leadership, Quality Control, Hygiene, Planning, Communication, Flexibility
Specialization
You should have some experience in a professional kitchen and a passion for cooking and teamwork. The role requires structured work habits, the ability to motivate colleagues, and a focus on quality and hygiene.
Executive Sous Chef at IHG Career
, Guam, United States - Full Time
Skills Needed
Communication, Problem Solving, Reasoning, Analytical Abilities, Motivating, Training, Basic Math, Food Cost Control, Inventory Management, Budget Preparation, Menu Design, Staff Scheduling, Vendor Management, Health And Safety Compliance, Asian Cuisine
Specialization
Candidates must be US Citizens or US Permanent Residents of Guam, USA, with at least four years of experience as an Executive Sous Chef in a full-service hotel. Fluency in English is required, and specialized experience with Asian cuisine is highly preferred, along with the ability to obtain a Food Handler’s Certification.
Experience Required
Minimum 2 year(s)
Chef de Cuisine H/F at GROUPE RESTALLIANCE
Rennes, Brittany, France - Full Time
Skills Needed
Team Management, Culinary Quality Assurance, Local Sourcing, Budget Management, Haccp Standards, Team Leadership, Recruitment, Integration, Visual Presentation, Supplier Ordering, Cost Control, Hygiene Priority, Safety Procedures, Modified Textures, Computer Proficiency
Specialization
Candidates must be trained in the restaurant sector and possess successful experience in an equivalent role or as a Second Chef. Essential requirements include mastery of culinary techniques, modified textures, HACCP standards, and computer tools, guided by passion and initiative.
Experience Required
Minimum 5 year(s)
Platschef Sundsvall at Terranor
Sundsvall, Västernorrland County, Sweden - Full Time
Skills Needed
Project Planning, Execution, Leadership, Business Acumen, Result Orientation, Customer Relations, Communication, Collaboration, Listening Skills, Structuring, Team Development, Road Maintenance, Infrastructure Management, Financial Management, Personnel Management, Abt06
Specialization
Candidates must possess a technical education at least at the high school level, preferably with a university degree in road/technology or a related field, along with at least three years of experience managing personnel and finances. Proficiency in Swedish, good computer skills, administrative and financial knowledge, a B driver's license, and familiarity with ABT06 are also required.
Experience Required
Minimum 2 year(s)
Chef de projets F/H at Eiffage
Issoudun, Centre-Val de Loire, France - Full Time
Skills Needed
Project Management, Innovation, Sustainability, Team Collaboration, Client Relations, Problem Solving, Communication, Adaptability
Specialization
Candidates should have relevant experience in project management and a strong understanding of sustainable practices. A commitment to social and environmental responsibility is essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Marriott Hotel Lingfield Park Racecourse
West Lombok Regency, West Nusa Tenggara, Indonesia - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Teamwork, Food Safety, Menu Development, Customer Service, Budget Management, Staff Training, Problem Solving, Sanitation Standards, Performance Monitoring, Interpersonal Skills, Cooking Techniques, Employee Development, 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 Sous Chef at Marriott Hotel Lingfield Park Racecourse
West Lombok Regency, West Nusa Tenggara, Indonesia - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Teamwork, Food Safety, Menu Development, Customer Service, Budget Management, Staff Training, Problem Solving, Sanitation Standards, Food Preparation, Interpersonal Skills, Performance Monitoring, Employee Development, 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 areas. Strong leadership, communication, and culinary skills are essential.
Experience Required
Minimum 5 year(s)
Sous Chef Full-time at Accor
Victoria, British Columbia, Canada - Full Time
Skills Needed
Culinary Operations, Menu Design, Food Safety, Budget Management, Team Leadership, Guest Engagement, Vendor Relationships, Training And Development, Communication Skills, Organizational Skills, Problem Solving, Inventory Management, Food Cost Calculation, Union Environment Experience, Detail Oriented, Self Motivated
Specialization
Candidates should have a minimum of 2 years' experience as Chef de Partie and a strong understanding of local food products. Certifications such as Food Safe Level 1 and Interprovincial Red Seal are required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at IHG Career
Port Vila, Shefa Province, Vanuatu - Full Time
Skills Needed
Subcontinental Cuisine, Asian Cuisine, Kitchen Operations, Food Production, Menu Development, Recipe Standardisation, Food Safety, Haccp, Inventory Management, Team Supervision, Culinary Techniques, Cooking Methods, Presentation Skills, Waste Minimisation, Quality Control, Training
Specialization
Proven expertise in Subcontinental and Asian cuisine with extensive experience as a Sous Chef or Senior Sous Chef is required. A formal culinary qualification and knowledge of food safety standards are also necessary.
Experience Required
Minimum 5 year(s)