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Chef De Partie Jobs overseas

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Chef Garde Manger at Accor
Sharm El Sheikh, South Sinai, Egypt - Full Time
Skills Needed
Garde Manger, Personnel Selection, Cost Control, Quality Assurance, Hygiene Standards, Plating, Presentation, Inventory Management, Food Safety Management, Menu Planning, Staff Training, Charcuterie, Terrines, Buffet Preparation, Team Leadership, Fifo Principle
Specialization
Candidates must possess extensive practical and managerial experience (at least 3 years) related to the department's processes, along with a high school diploma or equivalent. Proficiency in English at an intermediate level is required, alongside basic computer skills and comprehensive knowledge of cold kitchen techniques and cuisine.
Experience Required
Minimum 2 year(s)
Demi Chef - Baker at Residence Inn by Marriott Bothell
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Supervision, Food Presentation, Food Safety, Teamwork, Communication, Problem Solving, Training, Scheduling, Quality Control, Customer Service, Kitchen Management, Inventory Management, Decorative Food Displays, Portion Control, Employee Motivation, Safety Procedures
Specialization
Candidates should have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A Technical, Trade, or Vocational School Degree is preferred.
Experience Required
Minimum 5 year(s)
Dietary Cook/Chef at Harrison Senior Living of Chester County
Coatesville, Pennsylvania, United States - Full Time
Skills Needed
Team Leadership, Revenue Generation, Productivity Maximization, Staff Management, Sanitation, Food Safety, Prep Work, Quality Standards, Communication, Portion Control, Temperature Controls, Stock Management, Menu Creation, Food Production, Cost Control, Plate Presentation
Specialization
Candidates should possess a High School Diploma or Culinary Degree, with 3-5 years of cooking experience preferred, especially in a fast-paced environment. ServSafe certification is preferred, and the ability to display a positive attitude is required.
Experience Required
Minimum 2 year(s)
Chef de projet IT at Tilencia
Paris, Ile-de-France, France - Full Time
Skills Needed
Project Management, Budget Management, Risk Management, Reporting, Communication, Cybersecurity, Devops, Cloud Solutions, It Infrastructure, Compliance
Specialization
Candidates should have at least 5 years of project management experience and be proficient in English. Knowledge of IT environments, including infrastructure, cloud solutions, security, and compliance, is also required.
Experience Required
Minimum 5 year(s)
Sous Chef- Bakery at Marriott Hotel Lingfield Park Racecourse
Pune, maharashtra, India - Full Time
Skills Needed
Culinary Skills, Food Preparation, Team Leadership, Customer Service, Sanitation Standards, Budget Management, Food Presentation, Communication Skills, Problem Solving, Mentoring, Quality Control, Time Management, Interpersonal Skills, Creativity, Staff Development, Operational Management
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in a related field with 2 years of experience. The role requires strong leadership skills and the ability to maintain food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef d'équipe H/F at Spie batignolles
Mérignac, New Aquitaine, France - Full Time
Skills Needed
Management, Technical Skills, Organization, Adaptability, Authority, Interpersonal Skills, Safety Regulations, Topography, Plan Reading, Workforce Planning, Material Management, Tool Management
Specialization
Candidates should possess strong managerial qualities, technical skills, and the ability to anticipate and organize tasks. Knowledge of safety regulations and the ability to read plans and manage resources are essential.
Experience Required
Minimum 2 year(s)
Chef d'équipe H/F at Groupement Mousquetaires
Bollène, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Logistics Management, Team Leadership, Operational Performance, Resource Optimization, Performance Indicators Analysis, Continuous Improvement, Team Management, Hr Management, Risk Prevention, Regulatory Compliance, Reporting Tools, Budget Comprehension, Analytical Skills, Decision Making, Stress Resistance, Results Orientation
Specialization
Candidates must possess solid knowledge of logistics professions, proficiency in piloting and reporting tools, and a good understanding of financial indicators like profit and loss statements and budgets. Essential personal attributes include leadership, rigor, organization, analytical spirit, strong prioritization skills, dynamism, adaptability, and a results-oriented approach.
Experience Required
Minimum 2 year(s)
Banquet Sous Chef at Chetola Mountain Resort
Blowing Rock, North Carolina, United States - Full Time
Skills Needed
Banquet Culinary Operations, Food Preparation, Menu Preparation, Inventory Monitoring, Food Safety Compliance, Team Supervision, Staff Training, Kitchen Equipment Knowledge, Sanitation Standards, Beo Execution, Plating Consistency, Service Timing Coordination, High Volume Production, Leadership, Composure, Guest Satisfaction
Specialization
Candidates must have a minimum of 2 years of culinary experience, with prior banquet experience in a high-volume upscale resort or hotel strongly preferred. Applicants need to be passionate, detail-oriented, possess strong leadership skills, and be able to maintain composure in fast-paced environments while adhering to all food safety regulations.
Experience Required
Minimum 2 year(s)
Chef de Réception at Sige Relais Chateaux
Paris, Ile-de-France, France - Full Time
Skills Needed
Guest Relations, Reservation Management, Occupancy Optimization, Housekeeping Collaboration, Restaurant Collaboration, Cash Handling, Billing, Team Supervision, Team Motivation, Team Training, Sales Optimization, Distribution Cost Control, Revenue Management, Ota Commission Control, Service Quality Management, Complaint Resolution
Specialization
Candidates must have confirmed experience in accommodation management in a position of responsibility, excellent presentation, and strong customer service orientation. Proficiency in English is mandatory, leadership skills, rigor, organization, and teamwork are essential, with knowledge of Medialog being a plus.
Experience Required
Minimum 5 year(s)
Chef de Rayon H/F at Proesa
Sainte-Foy-lès-Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Sales Management, Team Leadership, Performance Analysis, Customer Experience, Sales Development, Team Motivation, Commercial Acumen, Operational Execution, Sales Coaching, Results Orientation
Specialization
The ideal candidate must have successful experience in commercial team management and possess a strong culture of results and sales. A natural leadership ability on the floor and a desire to collectively improve team performance are essential.
Experience Required
Minimum 2 year(s)
Chef de Réception at Accor
Le Conquet, Brittany, France - Full Time
Skills Needed
Team Management, Front Office Operations, Check In/Out, Billing, Cash Collection, Closing Procedures, Quality Standards, Reservation Supervision, Quotation Elaboration, Revenue Optimization, Client Follow Up, Pms Mastery, Office Pack Knowledge, Digital Communication Tools, French Fluency, English Fluency
Specialization
Candidates must have a background in hospitality or tourism, with a minimum of 3 to 5 years of confirmed reception experience, including at least 2 years in a supervisory role, preferably within a 4 or 5-star hotel. Essential qualifications include mastery of hotel PMS and reservation tools, proficiency in the Office Pack, excellent French, and strong English skills.
Experience Required
Minimum 2 year(s)
Kitchen Head Chef at Whitbread
London, England, United Kingdom - Full Time
Skills Needed
Catering Experience, Team Leadership, Food Preparation, Cooking, Meal Service, Passion For Food
Specialization
Catering experience is required for this role. An immediate start is available for the right candidate.
Experience Required
Minimum 2 year(s)
Chef d'équipe F/H at Eiffage
Calais, Hauts-de-France, France - Full Time
Skills Needed
Teamwork, Interpersonal Skills, Rural Electrification, Public Lighting, Network Burial, Civil Engineering, Caces Construction Machinery, Aipr
Specialization
Candidates should possess a vocational qualification (CAP/BEP/BAC PRO TP), although experience and personality are considered determining factors, and must hold CACES Construction Machinery and AIPR certifications. A preference is given to candidates with approximately 5 years of experience as a Team Leader in civil engineering, specifically in rural electrification and public works.
Experience Required
Minimum 5 year(s)
Chef de rang H/F at Fuga Family
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Menu Knowledge, Coordination, Attention To Detail, Anticipation, Team Spirit, Energy, Sociability, Interpersonal Skills, Quality Service, Customer Sharing, Salesmanship
Specialization
The ideal candidate must possess team spirit, energy, sociability, and strong interpersonal skills, demonstrating a sensitivity towards quality service. They should enjoy advising customers and possess a sales-oriented mindset.
Chef de rang H/F at Fuga Family
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Table Service, Menu Knowledge, Wine Knowledge, Cocktail Knowledge, Teamwork, Communication, Sales, Attention To Detail, Anticipation, Interpersonal Skills
Specialization
The ideal candidate is energetic, sociable, and possesses a strong team spirit with a focus on high-quality service. You should have a natural sales aptitude and a passion for advising customers on food and beverage offerings.
Banquet Sous Chef at Salamander Hospitality, Llc
Washington, District of Columbia, United States - Full Time
Skills Needed
Culinary Leadership, Banquet Operations, Menu Development, High Volume Food Production, Staff Training, Haccp Compliance, Food Safety, Inventory Management, Cost Control, Event Coordination, Vendor Management, Union Compliance, Luxury Service Standards, Team Management, Quality Control, Strategic Planning
Specialization
Candidates must have 5–7 years of progressive culinary experience, including at least 2 years in banquet or high-volume luxury hotel operations. A ServSafe or equivalent certification is required, and a culinary degree or formal apprenticeship is preferred.
Experience Required
Minimum 5 year(s)
Commis Sushi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Malé Atoll, Maldives - Full Time
Skills Needed
Food Preparation, Cooking, Portioning, Chopping, Storing Food, Washing, Peeling, Weighing, Measuring, Mixing Ingredients, Operating Ovens, Operating Stoves, Operating Grills, Operating Microwaves, Operating Fryers, Food Safety
Specialization
The preferred qualification includes a high school diploma or G.E.D. equivalent, along with at least one year of related work experience in a similar role. No supervisory experience is required for this position.
Chef - Club House at Spartan Fitness
Augusta, Georgia, United States - Full Time
Skills Needed
Menu Development, Food Cost Control, Labor Cost Control, Staff Training, Leadership, Inventory Management, Sanitation Standards, Culinary Arts, Budgeting, Quality Control, Communication Skills, Attention To Detail
Specialization
Candidates must possess a degree in Culinary Arts or equivalent professional experience with at least 3-5 years in a similar role. Strong leadership, communication skills, and comprehensive knowledge of food safety and cost control are required.
Experience Required
Minimum 2 year(s)
Sous Chef Banquet at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Phuket City Municipality, Phuket, Thailand - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Portion Control, Garnish, Menu Specials, Stock Monitoring, Food Safety, Quality Assurance, Hiring, Training, Scheduling, Evaluating, Coaching, Safety Procedures, Guest Service
Specialization
Candidates should possess 4 to 6 years of related work experience, including at least 2 years in a supervisory capacity, with a preferred education being a Technical, Trade, or Vocational School Degree. Essential duties include physical tasks such as standing for extended periods and lifting up to 25 pounds, alongside professional responsibilities like addressing guest needs and maintaining team relationships.
Experience Required
Minimum 5 year(s)
Sous Chef- Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Muscat, Masqat, Oman - Full Time
Skills Needed
Culinary Arts, Food Preparation, Kitchen Management, Staff Supervision, Sanitation Standards, Food Presentation, Budget Management, Inventory Control, Recipe Development, Quality Control, Interpersonal Skills, Team Leadership, Guest Relations, Problem Solving, Performance Management, Safety Procedures
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key requirements include managing shift operations, assisting the Executive Chef, developing new culinary applications, and maintaining purchasing and storage standards.
Experience Required
Minimum 2 year(s)
Chef Garde Manger at Accor
Sharm El Sheikh, South Sinai, Egypt -
Full Time

Start Date

Immediate

Expiry Date

25 Jun, 26

Salary

0.0

Posted On

27 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Garde Manger, Personnel Selection, Cost Control, Quality Assurance, Hygiene Standards, Plating, Presentation, Inventory Management, Food Safety Management, Menu Planning, Staff Training, Charcuterie, Terrines, Buffet Preparation, Team Leadership, FIFO Principle

Industry

Hospitality

Description
Company Description "Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" Job Description Support the Executive Chef in selecting qualified personnel for the garde manger section, ensuring that staff work in a healthy, coherent, systematic, and organized manner, while fostering team spirit and increasing motivation through training, professional development, and skill enhancement. Responsible for the cost, quality, hygiene, taste, and presentation of all cold dishes, salads, appetizers, charcuterie, terrines, and buffet items produced in or purchased by the facility, as well as ensuring guest satisfaction related to these products. Within kitchen hygiene rules, all chefs working in the garde manger section must maintain short and well-cared-for hair, and men are not allowed to have moustaches or beards. Work in a coordinated manner with all Sous Chefs and Section Chefs and provide guidance as needed regarding cold kitchen preparations, plating, and presentation standards. Identify and enforce work methods and garde manger production standards to ensure high-quality products and maintain staff efficiency. Check daily provision vouchers and accelerate the circulation of slow-moving ingredients, including fresh vegetables, charcuterie, fish, and prepared sauces. Monitor the current status of raw materials and provisions, prevent spoilage, ensure efficient use of excess products, and control portioning and product consistency. Ensure that all personnel comply with personal hygiene rules. Inspect all storage areas at the beginning of each shift, maintain order, deliver older products to production, and ensure that remaining ingredients are used efficiently. Check cooling systems and ensure products are stored according to the first-in, first-out (FIFO) principle. Review menus and inform personnel of any missing or problematic ingredients to prevent recurring issues. Monitor the performance of staff and report any inefficiencies to the Executive Chef. Assist in preparing cold kitchen and buffet menus, taking into account facility standards, food cost budgets, and special occasions such as private functions and themed events. Determine the necessary preparation methods to produce cold dishes, salads, and appetizers in a quality and safe manner and ensure these methods are implemented. Provide training to kitchen staff on cold kitchen techniques, recipes, menu preparation, and food cost management, excluding standard trainings such as Food Safety System and ISO standards. Regularly monitor the food safety management system and stay up to date with publications, seminars, and trade fairs to operate the garde manger section in a modern, healthy, and efficient manner. Instruct stewards to maintain a kitchen that is extremely clean, safe, and fully compliant with hygiene rules. Communicate workloads and operational plans to staff, assign personnel to projects based on their strengths and weaknesses, and support their professional development. Monitor the work of garde manger personnel, provide guidance, take measures against potential issues, and design appropriate training programs. Carry out the Executive Chef’s written and verbal orders and report to senior management as required. Initially prepare all cold dishes and buffet items and demonstrate preparation techniques to personnel, taking responsibility for production and presentation. Remain in the kitchen during service hours and, when necessary, interact with guests to enhance satisfaction. Predict environmental risks associated with activities and purchased equipment, participate in initiatives to protect biodiversity, share responsibilities, raise environmental awareness, and conduct necessary trainings. Ensure minimal consumption of resources and equipment, including paper and printed materials. Implement departmental warnings and trainings to save energy within the facility. Implement proper waste management practices, reduce environmental pollution, and minimize harmful effects on the environment. Carry out all responsibilities related to the facility’s quality management systems and perform any additional duties assigned by managers or hotel management that are not specified in this job description. Qualifications Education: At least a high school or equivalent diploma. Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 3 years). Foreign Language: At least intermediate level English. Courses and Trainings: Prior attendance in courses and seminars in the related field. Computer Literacy: Basic computer applications. Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine. Additional Information Your team and working environment: In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture Note: Customization may be included for any specific local or legislative requirements, such as work permits Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Job-Category: Culinary Job Type: Temporary Job Schedule: Full-Time

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Responsibilities
The Chef Garde Manger supports the Executive Chef by managing all cold kitchen operations, including the quality, cost, taste, and presentation of cold dishes, salads, appetizers, and buffet items. This role involves rigorous staff management, training, enforcing hygiene and production standards, and ensuring efficient inventory control within the garde manger section.
Chef Garde Manger at Accor
Sharm El Sheikh, South Sinai, Egypt - Full Time
Skills Needed
Garde Manger, Personnel Selection, Cost Control, Quality Assurance, Hygiene Standards, Plating, Presentation, Inventory Management, Food Safety Management, Menu Planning, Staff Training, Charcuterie, Terrines, Buffet Preparation, Team Leadership, Fifo Principle
Specialization
Candidates must possess extensive practical and managerial experience (at least 3 years) related to the department's processes, along with a high school diploma or equivalent. Proficiency in English at an intermediate level is required, alongside basic computer skills and comprehensive knowledge of cold kitchen techniques and cuisine.
Experience Required
Minimum 2 year(s)
Demi Chef - Baker at Residence Inn by Marriott Bothell
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Supervision, Food Presentation, Food Safety, Teamwork, Communication, Problem Solving, Training, Scheduling, Quality Control, Customer Service, Kitchen Management, Inventory Management, Decorative Food Displays, Portion Control, Employee Motivation, Safety Procedures
Specialization
Candidates should have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A Technical, Trade, or Vocational School Degree is preferred.
Experience Required
Minimum 5 year(s)
Dietary Cook/Chef at Harrison Senior Living of Chester County
Coatesville, Pennsylvania, United States - Full Time
Skills Needed
Team Leadership, Revenue Generation, Productivity Maximization, Staff Management, Sanitation, Food Safety, Prep Work, Quality Standards, Communication, Portion Control, Temperature Controls, Stock Management, Menu Creation, Food Production, Cost Control, Plate Presentation
Specialization
Candidates should possess a High School Diploma or Culinary Degree, with 3-5 years of cooking experience preferred, especially in a fast-paced environment. ServSafe certification is preferred, and the ability to display a positive attitude is required.
Experience Required
Minimum 2 year(s)
Chef de projet IT at Tilencia
Paris, Ile-de-France, France - Full Time
Skills Needed
Project Management, Budget Management, Risk Management, Reporting, Communication, Cybersecurity, Devops, Cloud Solutions, It Infrastructure, Compliance
Specialization
Candidates should have at least 5 years of project management experience and be proficient in English. Knowledge of IT environments, including infrastructure, cloud solutions, security, and compliance, is also required.
Experience Required
Minimum 5 year(s)
Sous Chef- Bakery at Marriott Hotel Lingfield Park Racecourse
Pune, maharashtra, India - Full Time
Skills Needed
Culinary Skills, Food Preparation, Team Leadership, Customer Service, Sanitation Standards, Budget Management, Food Presentation, Communication Skills, Problem Solving, Mentoring, Quality Control, Time Management, Interpersonal Skills, Creativity, Staff Development, Operational Management
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in a related field with 2 years of experience. The role requires strong leadership skills and the ability to maintain food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef d'équipe H/F at Spie batignolles
Mérignac, New Aquitaine, France - Full Time
Skills Needed
Management, Technical Skills, Organization, Adaptability, Authority, Interpersonal Skills, Safety Regulations, Topography, Plan Reading, Workforce Planning, Material Management, Tool Management
Specialization
Candidates should possess strong managerial qualities, technical skills, and the ability to anticipate and organize tasks. Knowledge of safety regulations and the ability to read plans and manage resources are essential.
Experience Required
Minimum 2 year(s)
Chef d'équipe H/F at Groupement Mousquetaires
Bollène, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Logistics Management, Team Leadership, Operational Performance, Resource Optimization, Performance Indicators Analysis, Continuous Improvement, Team Management, Hr Management, Risk Prevention, Regulatory Compliance, Reporting Tools, Budget Comprehension, Analytical Skills, Decision Making, Stress Resistance, Results Orientation
Specialization
Candidates must possess solid knowledge of logistics professions, proficiency in piloting and reporting tools, and a good understanding of financial indicators like profit and loss statements and budgets. Essential personal attributes include leadership, rigor, organization, analytical spirit, strong prioritization skills, dynamism, adaptability, and a results-oriented approach.
Experience Required
Minimum 2 year(s)
Banquet Sous Chef at Chetola Mountain Resort
Blowing Rock, North Carolina, United States - Full Time
Skills Needed
Banquet Culinary Operations, Food Preparation, Menu Preparation, Inventory Monitoring, Food Safety Compliance, Team Supervision, Staff Training, Kitchen Equipment Knowledge, Sanitation Standards, Beo Execution, Plating Consistency, Service Timing Coordination, High Volume Production, Leadership, Composure, Guest Satisfaction
Specialization
Candidates must have a minimum of 2 years of culinary experience, with prior banquet experience in a high-volume upscale resort or hotel strongly preferred. Applicants need to be passionate, detail-oriented, possess strong leadership skills, and be able to maintain composure in fast-paced environments while adhering to all food safety regulations.
Experience Required
Minimum 2 year(s)
Chef de Réception at Sige Relais Chateaux
Paris, Ile-de-France, France - Full Time
Skills Needed
Guest Relations, Reservation Management, Occupancy Optimization, Housekeeping Collaboration, Restaurant Collaboration, Cash Handling, Billing, Team Supervision, Team Motivation, Team Training, Sales Optimization, Distribution Cost Control, Revenue Management, Ota Commission Control, Service Quality Management, Complaint Resolution
Specialization
Candidates must have confirmed experience in accommodation management in a position of responsibility, excellent presentation, and strong customer service orientation. Proficiency in English is mandatory, leadership skills, rigor, organization, and teamwork are essential, with knowledge of Medialog being a plus.
Experience Required
Minimum 5 year(s)
Chef de Rayon H/F at Proesa
Sainte-Foy-lès-Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Sales Management, Team Leadership, Performance Analysis, Customer Experience, Sales Development, Team Motivation, Commercial Acumen, Operational Execution, Sales Coaching, Results Orientation
Specialization
The ideal candidate must have successful experience in commercial team management and possess a strong culture of results and sales. A natural leadership ability on the floor and a desire to collectively improve team performance are essential.
Experience Required
Minimum 2 year(s)
Chef de Réception at Accor
Le Conquet, Brittany, France - Full Time
Skills Needed
Team Management, Front Office Operations, Check In/Out, Billing, Cash Collection, Closing Procedures, Quality Standards, Reservation Supervision, Quotation Elaboration, Revenue Optimization, Client Follow Up, Pms Mastery, Office Pack Knowledge, Digital Communication Tools, French Fluency, English Fluency
Specialization
Candidates must have a background in hospitality or tourism, with a minimum of 3 to 5 years of confirmed reception experience, including at least 2 years in a supervisory role, preferably within a 4 or 5-star hotel. Essential qualifications include mastery of hotel PMS and reservation tools, proficiency in the Office Pack, excellent French, and strong English skills.
Experience Required
Minimum 2 year(s)
Kitchen Head Chef at Whitbread
London, England, United Kingdom - Full Time
Skills Needed
Catering Experience, Team Leadership, Food Preparation, Cooking, Meal Service, Passion For Food
Specialization
Catering experience is required for this role. An immediate start is available for the right candidate.
Experience Required
Minimum 2 year(s)
Chef d'équipe F/H at Eiffage
Calais, Hauts-de-France, France - Full Time
Skills Needed
Teamwork, Interpersonal Skills, Rural Electrification, Public Lighting, Network Burial, Civil Engineering, Caces Construction Machinery, Aipr
Specialization
Candidates should possess a vocational qualification (CAP/BEP/BAC PRO TP), although experience and personality are considered determining factors, and must hold CACES Construction Machinery and AIPR certifications. A preference is given to candidates with approximately 5 years of experience as a Team Leader in civil engineering, specifically in rural electrification and public works.
Experience Required
Minimum 5 year(s)
Chef de rang H/F at Fuga Family
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Menu Knowledge, Coordination, Attention To Detail, Anticipation, Team Spirit, Energy, Sociability, Interpersonal Skills, Quality Service, Customer Sharing, Salesmanship
Specialization
The ideal candidate must possess team spirit, energy, sociability, and strong interpersonal skills, demonstrating a sensitivity towards quality service. They should enjoy advising customers and possess a sales-oriented mindset.
Chef de rang H/F at Fuga Family
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Table Service, Menu Knowledge, Wine Knowledge, Cocktail Knowledge, Teamwork, Communication, Sales, Attention To Detail, Anticipation, Interpersonal Skills
Specialization
The ideal candidate is energetic, sociable, and possesses a strong team spirit with a focus on high-quality service. You should have a natural sales aptitude and a passion for advising customers on food and beverage offerings.
Banquet Sous Chef at Salamander Hospitality, Llc
Washington, District of Columbia, United States - Full Time
Skills Needed
Culinary Leadership, Banquet Operations, Menu Development, High Volume Food Production, Staff Training, Haccp Compliance, Food Safety, Inventory Management, Cost Control, Event Coordination, Vendor Management, Union Compliance, Luxury Service Standards, Team Management, Quality Control, Strategic Planning
Specialization
Candidates must have 5–7 years of progressive culinary experience, including at least 2 years in banquet or high-volume luxury hotel operations. A ServSafe or equivalent certification is required, and a culinary degree or formal apprenticeship is preferred.
Experience Required
Minimum 5 year(s)
Commis Sushi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Malé Atoll, Maldives - Full Time
Skills Needed
Food Preparation, Cooking, Portioning, Chopping, Storing Food, Washing, Peeling, Weighing, Measuring, Mixing Ingredients, Operating Ovens, Operating Stoves, Operating Grills, Operating Microwaves, Operating Fryers, Food Safety
Specialization
The preferred qualification includes a high school diploma or G.E.D. equivalent, along with at least one year of related work experience in a similar role. No supervisory experience is required for this position.
Chef - Club House at Spartan Fitness
Augusta, Georgia, United States - Full Time
Skills Needed
Menu Development, Food Cost Control, Labor Cost Control, Staff Training, Leadership, Inventory Management, Sanitation Standards, Culinary Arts, Budgeting, Quality Control, Communication Skills, Attention To Detail
Specialization
Candidates must possess a degree in Culinary Arts or equivalent professional experience with at least 3-5 years in a similar role. Strong leadership, communication skills, and comprehensive knowledge of food safety and cost control are required.
Experience Required
Minimum 2 year(s)
Sous Chef Banquet at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Phuket City Municipality, Phuket, Thailand - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Portion Control, Garnish, Menu Specials, Stock Monitoring, Food Safety, Quality Assurance, Hiring, Training, Scheduling, Evaluating, Coaching, Safety Procedures, Guest Service
Specialization
Candidates should possess 4 to 6 years of related work experience, including at least 2 years in a supervisory capacity, with a preferred education being a Technical, Trade, or Vocational School Degree. Essential duties include physical tasks such as standing for extended periods and lifting up to 25 pounds, alongside professional responsibilities like addressing guest needs and maintaining team relationships.
Experience Required
Minimum 5 year(s)
Sous Chef- Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Muscat, Masqat, Oman - Full Time
Skills Needed
Culinary Arts, Food Preparation, Kitchen Management, Staff Supervision, Sanitation Standards, Food Presentation, Budget Management, Inventory Control, Recipe Development, Quality Control, Interpersonal Skills, Team Leadership, Guest Relations, Problem Solving, Performance Management, Safety Procedures
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key requirements include managing shift operations, assisting the Executive Chef, developing new culinary applications, and maintaining purchasing and storage standards.
Experience Required
Minimum 2 year(s)