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Chef De Partie Jobs overseas

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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 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)
Chef de mission F/H at COGEP
Vierzon, Centre-Val de Loire, France - Full Time
Skills Needed
Team Management, Client Portfolio Development, Financial Reporting, Tax Management, Training, Business Development, Performance Monitoring, Collaboration
Specialization
Candidates should have significant experience in managing financial reports and possess strong managerial skills. Autonomy, rigor, and organizational skills are essential for this position.
Experience Required
Minimum 5 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 Minor International
Queenstown, Otago, New Zealand - Full Time
Skills Needed
Leadership, Mentoring, Menu Development, Food Safety, Stock Control, Cost Management, Training, Performance Management, Creativity, Teamwork, Communication, Cooking Techniques, Culinary Procedures, Positive Attitude, Flexibility
Specialization
Candidates should have 0-6 months of experience in a similar role and possess strong knowledge of cooking techniques and kitchen operations. Excellent communication and leadership skills, along with a passion for high-quality food, are essential.
Chef(fe) de cuisine at Barrière
La Baule-Escoublac, Pays de la Loire, France - Full Time
Skills Needed
Team Management, Culinary Skills, Hygiene Standards, Food Preparation, Training, Creativity, Calm Under Pressure, Communication
Specialization
Candidates should have experience in a similar high-end establishment and possess strong culinary skills. A calm demeanor under pressure and a positive attitude are essential.
Experience Required
Minimum 5 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)
Chef de projets F/H at Eiffage
Issoudun, Centre-Val de Loire, France -
Full Time

Start Date

Immediate

Expiry Date

01 Mar, 26

Salary

0.0

Posted On

01 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Project Management, Innovation, Sustainability, Team Collaboration, Client Relations, Problem Solving, Communication, Adaptability

Industry

Environmental Services

Description
Eiffage Énergie Systèmes conçoit, réalise, exploite et maintient des systèmes et équipements en génies électrique, industriel, climatique et énergétique dans le respect des Hommes et de l'environnement. Eiffage Énergie Systèmes propose une offre sur mesure pour les marchés de l’industrie, des infrastructures et réseaux, des villes et collectivités et du tertiaire. Eiffage Énergie Systèmes, présente dans près de 50 pays, s’appuie sur l’expérience de plus de 33 000 collaborateurs et a réalisé un chiffre d’affaires de 5,9 milliards d’euros en 2023. Eiffage Énergie Systèmes anticipe les évolutions de ses clients en proposant des solutions innovantes et les accompagne dans leurs transitions numérique et bas carbone. Intégrer Eiffage Énergie Systèmes, c’est rejoindre une entreprise dynamique qui encourage l’initiative, valorise le potentiel créatif, développe les compétences de chacun et s’engage au quotidien en matière de responsabilité sociétale et environnementale. Être collaborateur d’Eiffage Énergie Systèmes, c’est vivre et faire vivre nos valeurs communes et une culture d’entreprise forte au sein d’un groupe dont plus de 80% des salariés sont actionnaires. Envie de rejoindre une grande entreprise qui a tous les atouts d’une petite, un Groupe à l’esprit de famille unique. #EspritDeFamille #Together #TousDifférents #BasCarbone - Le poste est basé à Issoudun (siège social - département 36). Attachés à l’égalité professionnelle, à la mixité et à la diversité nous accueillons tous les talents et nous engageons notamment dans le recrutement de personnes en situation de handicap. Rejoignez une entreprise animée d’un esprit de famille unique. #Espritdefamille Rejoignez - nous ! With projects in France and abroad, Eiffage is one of the European leaders in construction and concessions. The 76000 employees of our Group carry out their activities in the fields of construction, real estate, development, civil engineering, metal, road, energy systems and concession. In the context where climate disruption has become a reality, where sustainable and resilient cities and infrastructures are sought after all over the world, Eiffage is implementig low-carbon construction on a large scale and seizing all opportunities for innovation in the field to make a difference in the service of shared sustainable development. Our ambition is to build a future on a human scale by promoting the emergence of sustainable cities, by connecting territories an by implementing increasingly innovative solutions and services to meet the needs of populations, as close to the territories as possible. Culture and values Advance your career Apprenticeships, internships and V.I.E. opportunities Watch the video You can't find your dream job ? Submit your resume by clicking the link below Apply
Responsibilities
The role involves designing, executing, operating, and maintaining electrical, industrial, climatic, and energy systems and equipment. The position requires anticipating client needs and providing innovative solutions for their digital and low-carbon transitions.
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 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)
Chef de mission F/H at COGEP
Vierzon, Centre-Val de Loire, France - Full Time
Skills Needed
Team Management, Client Portfolio Development, Financial Reporting, Tax Management, Training, Business Development, Performance Monitoring, Collaboration
Specialization
Candidates should have significant experience in managing financial reports and possess strong managerial skills. Autonomy, rigor, and organizational skills are essential for this position.
Experience Required
Minimum 5 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 Minor International
Queenstown, Otago, New Zealand - Full Time
Skills Needed
Leadership, Mentoring, Menu Development, Food Safety, Stock Control, Cost Management, Training, Performance Management, Creativity, Teamwork, Communication, Cooking Techniques, Culinary Procedures, Positive Attitude, Flexibility
Specialization
Candidates should have 0-6 months of experience in a similar role and possess strong knowledge of cooking techniques and kitchen operations. Excellent communication and leadership skills, along with a passion for high-quality food, are essential.
Chef(fe) de cuisine at Barrière
La Baule-Escoublac, Pays de la Loire, France - Full Time
Skills Needed
Team Management, Culinary Skills, Hygiene Standards, Food Preparation, Training, Creativity, Calm Under Pressure, Communication
Specialization
Candidates should have experience in a similar high-end establishment and possess strong culinary skills. A calm demeanor under pressure and a positive attitude are essential.
Experience Required
Minimum 5 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)