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Chef De Partie Jobs overseas

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Executive Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Team Management, Food Quality Control, Stock Management, Employee Performance Assessment, Food Hygiene, Supplier Negotiation, Food Trends Knowledge
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 are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Minor International
Kota Kinabalu, Sabah, Malaysia - Full Time
Skills Needed
Culinary Management, Team Leadership, Food Preparation, Menu Planning, Inventory Control, Health Standards, Safety Compliance, Guest Service, Training, Attention To Detail, International Cuisine, Fusion Cooking, Performance Management, Scheduling, Operational Excellence
Specialization
Candidates should have a college degree in Hotel Management or a related culinary field and at least 3 years of culinary management experience. Previous experience in training team members for large quantity food preparation is also required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Minor International
Ubud, Bali, Indonesia - Full Time
Skills Needed
Culinary Management, Team Leadership, Food Preparation, Menu Planning, Inventory Control, Training, Health Standards, Safety Compliance, Guest Service, Attention To Detail, International Cuisine, Fusion Cooking, Performance Management, Operational Excellence, Scheduling, Sanitation Rules
Specialization
Candidates must have a college degree in Hotel Management or a related culinary field and at least 5 years of culinary management experience. Previous experience in training team members for large quantity food preparation is also required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Batam, Riau Islands, Indonesia - Full Time
Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Menu Development, Food Quality Control, Sanitation Standards, Budget Management, Purchasing, Employee Development, Guest Relations, Inventory Control, Banquets, Room Service, Restaurant Operations, Supervision
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key duties include leading daily kitchen operations, setting performance goals, ensuring strict adherence to culinary and sanitation standards, and managing human resources activities for kitchen staff.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Batam, Riau Islands, Indonesia - Full Time
Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Kitchen Management, Financial Performance, Quality Control, Sanitation Standards, Menu Development, Purchasing, Budgeting, Customer Service, Employee Development, Problem Solving, Inventory Management, Food Safety, Team Building
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements involve leading kitchen operations, setting performance goals, ensuring strict culinary and sanitation standards, and managing human resources activities for direct reports.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Api Restauration
Issoire, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Team Management, Ordering, Hygiene Management, Cooking, Innovation, Seasonal Cuisine, Culinary Techniques, Haccp Standards, Organization, Rigor, Autonomy, Interpersonal Skills, Customer Service
Specialization
Candidates should ideally possess a diploma in hospitality/catering (CAP, BEP, Bac Pro, BTS) and have significant experience in catering, preferably in a collective setting. Essential requirements include mastery of culinary techniques, HACCP standards, team management skills, organization, rigor, autonomy, and excellent interpersonal and customer service skills.
Experience Required
Minimum 5 year(s)
Nursery Cook / Chef at Banana Moon Day Nurseries
Royal Tunbridge Wells, England, United Kingdom - Full Time
Skills Needed
Food Hygiene Certificate Level 2, Health And Safety Systems, Hygienic Practice, Religious And Cultural Preferences, Dietary Choices, Allergen Knowledge, Dbs Enhanced Disclosure, First Aid Certificate, Commercial Kitchen Experience, Catering Qualifications, Allergy Management Systems, Cost Management, Wastage Management, Early Years Sector Experience, Early Years Qualification
Specialization
Essential qualifications include a Level 2 Food Hygiene Certificate, experience implementing Health and Safety systems, knowledge of dietary/cultural preferences and allergens, and an enhanced DBS check. Desirable experience includes First Aid, commercial kitchen work, catering qualifications, and early years sector experience.
Chefs of all Levels at The SpitJack
Limerick, Limerick, Ireland - Full Time
Skills Needed
Culinary Background, Haccp, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen Ability, Culinary Experience
Specialization
Candidates must possess a strong culinary background, knowledge of HACCP and hygiene standards, and the ability to maintain high attention to detail in a fast-paced setting. Ideal candidates should have a minimum of three years of relevant culinary experience and good command of English.
Experience Required
Minimum 2 year(s)
Chef de Cuisine H/F at EphemeraGroup
Sainte-Geneviève-des-Bois, Ile-de-France, France - Full Time
Skills Needed
Culinary Knowledge, Cost Management, Supply Chain Management, Inventory Management, Hygiene Standards, Safety Standards, Service Quality Control, Team Management, Staff Training, Recruitment, Conflict Resolution, Menu Planning, Reactivity, Organization, Creativity, Leadership
Specialization
Candidates must possess excellent culinary knowledge, including gastronomic trends, and proficiency in cost management and supply chain operations, along with familiarity with kitchen management software. A culinary arts diploma and significant experience (5 years or more) as a chef or sous-chef are required, coupled with strong leadership, creativity, rigor, and organizational skills.
Experience Required
Minimum 5 year(s)
Chef d'équipe (H/F) at SALTI
Bourges, Centre, France - Full Time
Skills Needed
Team Management, Mechanical Knowledge, Hydraulic Knowledge, Electrical Knowledge, Pneumatic Knowledge, Diesel Knowledge, Organization, Rigor, Communication, Problem Solving
Specialization
Candidates should have a passion for mechanics and experience in team management. A diploma in mechanics or knowledge in hydraulics, electricity, and pneumatics is required, along with relevant certifications being a plus.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Accor
Udaipur, Rajasthan, India - Full Time
Skills Needed
Culinary Excellence, Hospitality, Kitchen Management, Menu Creation, Cost Control, Ordering, Catering Coordination, Guest Interaction, Staffing, Scheduling, Policy Adherence, Problem Solving, Organizational Skills, Interpersonal Skills, Teamwork, Pressure Management
Specialization
Candidates must possess previous leadership experience in the culinary field, with a minimum of 7 years of well-rounded experience across all culinary areas, and a Diploma/Degree in a Culinary discipline is required. Proficiency in Microsoft Window applications is also mandatory, while previous hotel or resort experience is preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at PEG Hospitality Group,Inc
Ogden, Utah, United States - Full Time
Skills Needed
Culinary Skills, Leadership, Menu Development, Food Safety, Cost Management, Staff Training, Communication, Organization, Creativity, Quality Control, Inventory Management, Time Management, Customer Service, Sanitation, Presentation Skills, Multitasking
Specialization
Candidates should have a culinary degree or equivalent training and 3-5 years of progressive culinary experience, including 2-3 years in a supervisory role. Strong leadership, organizational, and communication skills are essential, along with knowledge of budgeting and culinary trends.
Experience Required
Minimum 2 year(s)
Chef de secteur H/F at SMAC
Annecy, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Team Management, Commercial Negotiation, Project Supervision, Safety Compliance, Market Research, Client Relations, Budget Management, Strategic Planning, Supplier Consultation, Construction Techniques, Building Envelope, Problem Solving, Organizational Skills, Communication Skills, Leadership, Time Management
Specialization
Candidates should have a Bac +3/5 or Engineering degree in Building or Civil Engineering and at least 5 years of experience in building envelope work. Management experience and strong technical knowledge are essential, along with excellent client relations skills.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Nami Nori Atlantic Park
New York, New York, United States - Full Time
Skills Needed
Passion For Japanese Cuisine, Exceptional Communication Skills, Natural Leader, Strong Work Ethic, Attention To Detail, Excellent Organizational Skills, Ability To Multitask, Problem Solving, Entrepreneurial, Results Driven, Thrives In Fast Paced Environment
Specialization
The ideal candidate should have a passion for Japanese cuisine and possess exceptional communication skills. A strong work ethic, attention to detail, and at least 3 years of experience in a similar position are also required.
Experience Required
Minimum 2 year(s)
Full-Time Sous Chef at Episcopal SeniorLife Communities
Honeoye Falls, New York, United States - Full Time
Skills Needed
Supervision, Food Preparation, Training, Sautéing, Broiling, Poaching, Frying, Baking, Sauce Preparation, Stock Making, Butchering, Menu Development, Inventory Control, Scheduling, Leadership, Communication
Specialization
Candidates must possess a high school diploma or equivalent with 12th-grade level reading, comprehension, and writing ability; culinary training is preferred. Essential qualifications include the ability to work independently, strong leadership and communication skills, and the physical capacity to occasionally lift 50 pounds.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Downtown Flagstaff Marriott Residence Inn
Madurai, tamil nadu, India - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Management, Guest Satisfaction, Financial Performance, Quality Control, Staff Development, Sanitation Standards, Menu Development, Food Cost Management, Budgeting, Customer Service, Human Resources Management, Training, Problem Solving
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include demonstrating leadership, managing controllable expenses like food cost, setting performance goals, and ensuring strict compliance with food handling and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Punch Bowl Social
St. Louis Park, Minnesota, United States - Full Time
Skills Needed
Positive Attitude, Passion For Food, High Quality Food, Communication Skills, Team Leadership, Culinary Technique, Critical Thinking, Food Cost Control, Inventory Management, Sanitation Practices, Food Preparation, Equipment Maintenance, Time Management, Problem Solving, Customer Service, Energy
Specialization
Candidates should have at least 2 years of experience in kitchen supervisor roles and experience in high-volume, scratch kitchens. Additionally, they should possess skills in budget management and culinary cost controls.
Experience Required
Minimum 2 year(s)
Chef de Cuisine H/F at GROUPE RESTALLIANCE
Brissac-Loire-Aubance, Pays de la Loire, France - Full Time
Skills Needed
Culinary Techniques, Team Leadership, Haccp Standards, Budget Management, Food Safety, Local Sourcing, Menu Planning, Communication, Time Management, Problem Solving, Initiative, Training, Recruitment, Quality Control, Customer Satisfaction
Specialization
Candidates should have training in the restaurant sector and relevant experience in a similar role. Mastery of culinary techniques and HACCP standards is essential, along with a passion for the profession.
Experience Required
Minimum 2 year(s)
Butikschefsaspirant at NORMAL Netherlands
Copenhagen, Capital Region of Denmark, Denmark - Full Time
Skills Needed
Customer Focus, Motivation, Coaching, Sales, Retail Management, Detail Orientation, Leadership, Teamwork, Problem Solving, Communication, Self Motivation, Positive Attitude, Planning, Execution, Budget Management, Store Standards
Specialization
Candidates should have experience in retail and a strong desire to become a store manager. The role requires independent work, attention to detail, and the ability to lead with a positive attitude.
Chefe de Sala (m/f) at Mystic Invest Holding, S.A
Porto, , Portugal - Full Time
Skills Needed
Team Management, Customer Service, Stock Management, Haccp Compliance, Training, Leadership, Communication, Problem Solving, Fluency In English, Fluency In German, Fluency In French, Hospitality, Cruise Operations, Service Excellence, Cultural Awareness
Specialization
Candidates must have relevant training, substantial experience in tourism or hospitality, and at least 2 years of team management experience. Fluency in English is mandatory, with additional language skills preferred.
Experience Required
Minimum 2 year(s)
Executive Head Chef at BaxterStorey
City of London, England, United Kingdom -
Full Time

Start Date

Immediate

Expiry Date

09 Mar, 26

Salary

65000.0

Posted On

09 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Arts, Team Management, Food Quality Control, Stock Management, Employee Performance Assessment, Food Hygiene, Supplier Negotiation, Food Trends Knowledge

Industry

Food and Beverage Services

Description
Company Description Executive Chef London - Cannon Street (Overseeing 1 Site in London and 1 in Kingswood Surrey ) Monday to Friday Hospitality and Retail £62,000 - £65,000 Benefits: 28 Days holiday including bank holidays Plus your birthday off 3 volunteering days 3 days grandparent leave 24 week’s enhanced maternity leave Secondary carer leave Wedding/commitment day leave Free meals on shift Bespoke training and development opportunities Apprenticeships opportunities for all experience levels Pension and life insurance Discounts available on our Perkbox app; high street shops, holidays & cinema Wellbeing hub Access to employee assistance programme Cycle to work scheme Are you a culinary connoisseur and gastronomic genius? Do you have an insatiable passion for the culinary arts and a burning desire to create masterful dishes that delight the senses? Yes? Then this is the role for you. At BaxterStorey we offer an exceptional culinary playground where your creativity can flourish and your talents shine. We wholeheartedly believe that the best food comes from nurturing talent, and empowering our chefs to continuously evolve and refine their craft, that’s why invest in you to develop your professional growth. As a member of our team, you will be supported in an inclusive environment that encourages growth and celebrates diversity. We will invest in your development with ongoing training, to ensure that you have the skills and knowledge to thrive in your role, and we guarantee a good work-life balance, because we believe that people excel when they are given the space to take care of themselves. If you are a passionate Executive Chef keen to make a name for yourself within the food service industry, we would love to hear from you! Job Description Manage the smooth and efficient operation of the kitchen that operates across multiple outlets, ensuring the company’s reputation for food quality is maintained at all times. Organise the planning, preparation, cooking and presentation of food to the standards required by the company and the client. Ensure supplies are correctly issued, used and accounted for to carry out stock takes and food rotation procedures. Set objectives and be responsible for the day to day running of the kitchens including supervising the recruitment and selection process Assess employee performance and recognise training needs and potential as appropriate. Continuously update your industry knowledge on current food trends and ingredients. Control and achieve agreed financial targets whilst maximising all commercial opportunities, communicating this with the team as and when needed. Ensure that the location meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures. Qualifications Food’s provenance is critical to you and the closer to your kitchen, the better You understand that being a great chef is not just about cooking but the ability to work with a team, and build relationships You will have proven experience within a demanding kitchen at the relevant level Have an Intermediate Food Hygiene Certificate or above Team player Ability to negotiate and build relationships with suppliers Additional Information For almost 20 years, for every client, in every location (whether that’s an office, stadium, cathedral or university), we have created beautiful spaces, exciting menus and friendly teams, so that each and every customer can have the hospitality experience they deserve. We need the brightest and the best to join us to make this all possible. We will support you to create your hospitality legacy and build a career that you are proud of. Our drive and belief in our people, means that we always strive to supercharge our team’s careers. ‘Better’ is a daily habit that sits deep within our DNA, meaning learning will be front and centre of your experience working with us. Join us, and be part of the food revolution! BaxterStorey Values: ALWAYS VISIONARY We strive for better, we never settle, never compromise, never follow. We lead the way, blazing our own trail. WHOLEHEARTEDLY POSITIVE We are up-beat, motivating and inspiring. Our love for what we do radiates through our food, and is amplified by our people. CREATIVELY COLLABORATIVE We embrace our differences to push creativity and we work together to be better. FOREVER CONSCIOUS We work together as a team to lead by example, protecting the planet and supporting local communities. Interested? Even if you don’t meet all requirements, we’d like to hear from you. If you are motivated and hungry to learn, we can work together to develop your potential. We are proud to be an inclusive employer and welcome applications from candidates of all backgrounds. We celebrate individuality and are committed to creating an inclusive environment for all employees. We encourage applications from people of all ages, abilities, gender identities, sexual orientations, races, religions, and socio-economic backgrounds. BaxterStorey is committed to encouraging equity, diversity, and inclusion (ED&I) among our workforce and aim for our workforce to be truly representative of all sections of society, and for each employee to feel respected and able to give their best. To support our commitment to this we have set ourselves an ambition to ‘set the standard and to be recognised for having the most inclusive culture in hospitality’. Join us and bring your unique perspective to our team.
Responsibilities
Manage the smooth and efficient operation of the kitchen across multiple outlets, ensuring food quality is maintained. Organise the planning, preparation, cooking, and presentation of food to meet company standards.
Executive Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Team Management, Food Quality Control, Stock Management, Employee Performance Assessment, Food Hygiene, Supplier Negotiation, Food Trends Knowledge
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 are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Minor International
Kota Kinabalu, Sabah, Malaysia - Full Time
Skills Needed
Culinary Management, Team Leadership, Food Preparation, Menu Planning, Inventory Control, Health Standards, Safety Compliance, Guest Service, Training, Attention To Detail, International Cuisine, Fusion Cooking, Performance Management, Scheduling, Operational Excellence
Specialization
Candidates should have a college degree in Hotel Management or a related culinary field and at least 3 years of culinary management experience. Previous experience in training team members for large quantity food preparation is also required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Minor International
Ubud, Bali, Indonesia - Full Time
Skills Needed
Culinary Management, Team Leadership, Food Preparation, Menu Planning, Inventory Control, Training, Health Standards, Safety Compliance, Guest Service, Attention To Detail, International Cuisine, Fusion Cooking, Performance Management, Operational Excellence, Scheduling, Sanitation Rules
Specialization
Candidates must have a college degree in Hotel Management or a related culinary field and at least 5 years of culinary management experience. Previous experience in training team members for large quantity food preparation is also required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Batam, Riau Islands, Indonesia - Full Time
Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Menu Development, Food Quality Control, Sanitation Standards, Budget Management, Purchasing, Employee Development, Guest Relations, Inventory Control, Banquets, Room Service, Restaurant Operations, Supervision
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key duties include leading daily kitchen operations, setting performance goals, ensuring strict adherence to culinary and sanitation standards, and managing human resources activities for kitchen staff.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Batam, Riau Islands, Indonesia - Full Time
Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Kitchen Management, Financial Performance, Quality Control, Sanitation Standards, Menu Development, Purchasing, Budgeting, Customer Service, Employee Development, Problem Solving, Inventory Management, Food Safety, Team Building
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements involve leading kitchen operations, setting performance goals, ensuring strict culinary and sanitation standards, and managing human resources activities for direct reports.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Api Restauration
Issoire, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Team Management, Ordering, Hygiene Management, Cooking, Innovation, Seasonal Cuisine, Culinary Techniques, Haccp Standards, Organization, Rigor, Autonomy, Interpersonal Skills, Customer Service
Specialization
Candidates should ideally possess a diploma in hospitality/catering (CAP, BEP, Bac Pro, BTS) and have significant experience in catering, preferably in a collective setting. Essential requirements include mastery of culinary techniques, HACCP standards, team management skills, organization, rigor, autonomy, and excellent interpersonal and customer service skills.
Experience Required
Minimum 5 year(s)
Nursery Cook / Chef at Banana Moon Day Nurseries
Royal Tunbridge Wells, England, United Kingdom - Full Time
Skills Needed
Food Hygiene Certificate Level 2, Health And Safety Systems, Hygienic Practice, Religious And Cultural Preferences, Dietary Choices, Allergen Knowledge, Dbs Enhanced Disclosure, First Aid Certificate, Commercial Kitchen Experience, Catering Qualifications, Allergy Management Systems, Cost Management, Wastage Management, Early Years Sector Experience, Early Years Qualification
Specialization
Essential qualifications include a Level 2 Food Hygiene Certificate, experience implementing Health and Safety systems, knowledge of dietary/cultural preferences and allergens, and an enhanced DBS check. Desirable experience includes First Aid, commercial kitchen work, catering qualifications, and early years sector experience.
Chefs of all Levels at The SpitJack
Limerick, Limerick, Ireland - Full Time
Skills Needed
Culinary Background, Haccp, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen Ability, Culinary Experience
Specialization
Candidates must possess a strong culinary background, knowledge of HACCP and hygiene standards, and the ability to maintain high attention to detail in a fast-paced setting. Ideal candidates should have a minimum of three years of relevant culinary experience and good command of English.
Experience Required
Minimum 2 year(s)
Chef de Cuisine H/F at EphemeraGroup
Sainte-Geneviève-des-Bois, Ile-de-France, France - Full Time
Skills Needed
Culinary Knowledge, Cost Management, Supply Chain Management, Inventory Management, Hygiene Standards, Safety Standards, Service Quality Control, Team Management, Staff Training, Recruitment, Conflict Resolution, Menu Planning, Reactivity, Organization, Creativity, Leadership
Specialization
Candidates must possess excellent culinary knowledge, including gastronomic trends, and proficiency in cost management and supply chain operations, along with familiarity with kitchen management software. A culinary arts diploma and significant experience (5 years or more) as a chef or sous-chef are required, coupled with strong leadership, creativity, rigor, and organizational skills.
Experience Required
Minimum 5 year(s)
Chef d'équipe (H/F) at SALTI
Bourges, Centre, France - Full Time
Skills Needed
Team Management, Mechanical Knowledge, Hydraulic Knowledge, Electrical Knowledge, Pneumatic Knowledge, Diesel Knowledge, Organization, Rigor, Communication, Problem Solving
Specialization
Candidates should have a passion for mechanics and experience in team management. A diploma in mechanics or knowledge in hydraulics, electricity, and pneumatics is required, along with relevant certifications being a plus.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Accor
Udaipur, Rajasthan, India - Full Time
Skills Needed
Culinary Excellence, Hospitality, Kitchen Management, Menu Creation, Cost Control, Ordering, Catering Coordination, Guest Interaction, Staffing, Scheduling, Policy Adherence, Problem Solving, Organizational Skills, Interpersonal Skills, Teamwork, Pressure Management
Specialization
Candidates must possess previous leadership experience in the culinary field, with a minimum of 7 years of well-rounded experience across all culinary areas, and a Diploma/Degree in a Culinary discipline is required. Proficiency in Microsoft Window applications is also mandatory, while previous hotel or resort experience is preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at PEG Hospitality Group,Inc
Ogden, Utah, United States - Full Time
Skills Needed
Culinary Skills, Leadership, Menu Development, Food Safety, Cost Management, Staff Training, Communication, Organization, Creativity, Quality Control, Inventory Management, Time Management, Customer Service, Sanitation, Presentation Skills, Multitasking
Specialization
Candidates should have a culinary degree or equivalent training and 3-5 years of progressive culinary experience, including 2-3 years in a supervisory role. Strong leadership, organizational, and communication skills are essential, along with knowledge of budgeting and culinary trends.
Experience Required
Minimum 2 year(s)
Chef de secteur H/F at SMAC
Annecy, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Team Management, Commercial Negotiation, Project Supervision, Safety Compliance, Market Research, Client Relations, Budget Management, Strategic Planning, Supplier Consultation, Construction Techniques, Building Envelope, Problem Solving, Organizational Skills, Communication Skills, Leadership, Time Management
Specialization
Candidates should have a Bac +3/5 or Engineering degree in Building or Civil Engineering and at least 5 years of experience in building envelope work. Management experience and strong technical knowledge are essential, along with excellent client relations skills.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Nami Nori Atlantic Park
New York, New York, United States - Full Time
Skills Needed
Passion For Japanese Cuisine, Exceptional Communication Skills, Natural Leader, Strong Work Ethic, Attention To Detail, Excellent Organizational Skills, Ability To Multitask, Problem Solving, Entrepreneurial, Results Driven, Thrives In Fast Paced Environment
Specialization
The ideal candidate should have a passion for Japanese cuisine and possess exceptional communication skills. A strong work ethic, attention to detail, and at least 3 years of experience in a similar position are also required.
Experience Required
Minimum 2 year(s)
Full-Time Sous Chef at Episcopal SeniorLife Communities
Honeoye Falls, New York, United States - Full Time
Skills Needed
Supervision, Food Preparation, Training, Sautéing, Broiling, Poaching, Frying, Baking, Sauce Preparation, Stock Making, Butchering, Menu Development, Inventory Control, Scheduling, Leadership, Communication
Specialization
Candidates must possess a high school diploma or equivalent with 12th-grade level reading, comprehension, and writing ability; culinary training is preferred. Essential qualifications include the ability to work independently, strong leadership and communication skills, and the physical capacity to occasionally lift 50 pounds.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Downtown Flagstaff Marriott Residence Inn
Madurai, tamil nadu, India - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Management, Guest Satisfaction, Financial Performance, Quality Control, Staff Development, Sanitation Standards, Menu Development, Food Cost Management, Budgeting, Customer Service, Human Resources Management, Training, Problem Solving
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include demonstrating leadership, managing controllable expenses like food cost, setting performance goals, and ensuring strict compliance with food handling and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Punch Bowl Social
St. Louis Park, Minnesota, United States - Full Time
Skills Needed
Positive Attitude, Passion For Food, High Quality Food, Communication Skills, Team Leadership, Culinary Technique, Critical Thinking, Food Cost Control, Inventory Management, Sanitation Practices, Food Preparation, Equipment Maintenance, Time Management, Problem Solving, Customer Service, Energy
Specialization
Candidates should have at least 2 years of experience in kitchen supervisor roles and experience in high-volume, scratch kitchens. Additionally, they should possess skills in budget management and culinary cost controls.
Experience Required
Minimum 2 year(s)
Chef de Cuisine H/F at GROUPE RESTALLIANCE
Brissac-Loire-Aubance, Pays de la Loire, France - Full Time
Skills Needed
Culinary Techniques, Team Leadership, Haccp Standards, Budget Management, Food Safety, Local Sourcing, Menu Planning, Communication, Time Management, Problem Solving, Initiative, Training, Recruitment, Quality Control, Customer Satisfaction
Specialization
Candidates should have training in the restaurant sector and relevant experience in a similar role. Mastery of culinary techniques and HACCP standards is essential, along with a passion for the profession.
Experience Required
Minimum 2 year(s)
Butikschefsaspirant at NORMAL Netherlands
Copenhagen, Capital Region of Denmark, Denmark - Full Time
Skills Needed
Customer Focus, Motivation, Coaching, Sales, Retail Management, Detail Orientation, Leadership, Teamwork, Problem Solving, Communication, Self Motivation, Positive Attitude, Planning, Execution, Budget Management, Store Standards
Specialization
Candidates should have experience in retail and a strong desire to become a store manager. The role requires independent work, attention to detail, and the ability to lead with a positive attitude.
Chefe de Sala (m/f) at Mystic Invest Holding, S.A
Porto, , Portugal - Full Time
Skills Needed
Team Management, Customer Service, Stock Management, Haccp Compliance, Training, Leadership, Communication, Problem Solving, Fluency In English, Fluency In German, Fluency In French, Hospitality, Cruise Operations, Service Excellence, Cultural Awareness
Specialization
Candidates must have relevant training, substantial experience in tourism or hospitality, and at least 2 years of team management experience. Fluency in English is mandatory, with additional language skills preferred.
Experience Required
Minimum 2 year(s)