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Chef De Partie Jobs overseas

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Executive Sous Chef at Motek Florida
Boca Raton, Florida, United States - Full Time
Skills Needed
Culinary Expertise, Leadership, Organizational Skills, Team Supervision, Quality Control, Inventory Management, Cost Control, Administrative Support, Food Safety, Sanitation, Communication, Mentoring, Staff Scheduling, Payroll Submission, Invoice Review, Bilingual Proficiency
Specialization
Candidates must possess 3–5+ years of culinary leadership experience, preferably in a high-volume or upscale environment, with previous Sous Chef experience required. Essential qualifications include demonstrated knowledge of food safety, experience with inventory/cost control, strong organizational skills, and effective team-oriented communication.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at IHG Career
Kuwait City, Al Asimah, Kuwait - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Cost Control, Staff Supervision, Budgeting, Quality Assurance, Health And Safety Compliance, Recipe Development, Operational Efficiency, Leadership, Strategic Purchasing, Equipment Maintenance, Conflict Resolution, Training, Inventory Management
Specialization
The candidate must have extensive experience in kitchen management and a deep understanding of food and beverage operations. Strong leadership skills and the ability to manage budgets, labor, and operational efficiency are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Radisson Hotel Group
, Eastern Cape, South Africa - Full Time
Skills Needed
Kitchen Management, Technical Cooking Skills, Budget Management, Inventory Management, Problem Solving, Verbal Communication, Team Leadership, Menu Creativity, Guest Satisfaction
Specialization
Proven experience in managing a kitchen team with excellent technical cooking skills and a detail-oriented approach. Must possess strong communication skills and a passion for creating extraordinary service.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Mackinac Island, Michigan, United States - Full Time
Skills Needed
Culinary Operations, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Interpersonal Skills, Oral Communication, Teaching, Training, Dietary Restriction Management, Buffet Preparation
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Olympic Club
San Francisco, California, United States - Full Time
Skills Needed
Food Preparation, Team Supervision, Menu Development, Food Ordering, Quality Control, Sanitation Compliance, Staff Training, Budget Management, Payroll Management, Culinary Leadership, A La Carte Dining, Banquet Production, Fine Dining, Catering, Team Motivation, Interpersonal Skills
Specialization
Candidates must have a minimum of three years of experience as an Executive Sous Chef, Banquet Chef, or in a similar kitchen management role overseeing food production and operations in high-end fine dining and catering environments. A degree from an accredited culinary school and current ServeSafe certification are required, along with proven success in managing multiple outlets and strong leadership capabilities.
Experience Required
Minimum 2 year(s)
Chef $22.50-$24/hr* at Nugget Market, Inc.
Granite Bay, California, United States - Full Time
Skills Needed
Knife Skills, Communication Skills, Multi Tasking, Commercial Kitchen Equipment Operation, Basic Computer Skills, Recipe Execution, Food Preparation, Customer Service
Specialization
Candidates must be at least 18 years old with previous industry experience and intermediate to excellent knife skills. Proficiency with commercial kitchen equipment and strong communication skills are required.
Experience Required
Minimum 2 year(s)
Chef $22.50-$26/hr* at Nugget Market, Inc.
Novato, California, United States - Full Time
Skills Needed
Knife Skills, Communication Skills, Multi Tasking, Prioritization, Commercial Kitchen Equipment Operation, Basic Computer Skills, Recipe Execution, Customer Service
Specialization
Candidates must be at least 18 years old with previous industry experience and intermediate to excellent knife skills. Proficiency with commercial kitchen equipment and the ability to work a flexible schedule across multiple locations are required.
Experience Required
Minimum 2 year(s)
Chef de cuisine F/H at Valley Oxygen LLC
Jolimetz, Hauts-de-France, France - Full Time
Skills Needed
Kitchen Management, Menu Planning, Haccp, Team Leadership, Quality Control, Inventory Management, Budget Management, Dietary Requirement Compliance, Food Production, Reporting
Specialization
The candidate must be a creative leader capable of managing a kitchen team while ensuring strict adherence to HACCP hygiene rules. They should be committed to resident well-being and capable of managing administrative reporting and costs.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Acme Hospitality
Santa Barbara, California, United States - Full Time
Skills Needed
Menu Planning, Staff Management, Food Quality Control, Cost Control, Inventory Management, Culinary Techniques, Food Safety, Sanitation Regulations, Leadership, Budgeting, Vendor Management, Performance Evaluation, Recipe Standardization, Team Training, Hospitality Management, Communication
Specialization
Requires 2-4 years of experience in a senior culinary role with extensive knowledge of culinary techniques and food safety regulations. A culinary degree is preferred, along with strong leadership skills and the physical stamina to work in a demanding kitchen environment.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nacascolo, , Costa Rica - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budget Management, Inventory Control, Customer Service, Performance Management, Food Presentation, Staff Training, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must demonstrate strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, , India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Cost Control, Guest Relations, Performance Management, Training And Development, Quality Control, Inventory Management, Leadership, Communication, Problem Solving
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or hospitality industry. Strong leadership, communication, and financial management skills are required to oversee kitchen staff and operations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Bazaar Holdings Hotel Development LLC
Washington, District of Columbia, United States - Full Time
Skills Needed
Culinary Leadership, Service Execution, Expo Management, Menu Development, Team Coaching, Food Safety, Sanitation, Inventory Management, Cogs Control, Labor Planning, Procurement, Haccp Compliance, Recipe Standardization, Performance Management, Equipment Maintenance, Beo Execution
Specialization
Candidates must possess 5 to 7 or more years of professional kitchen experience, including 2 to 3 or more years as a Sous/Executive Sous Chef in upscale or fine dining environments, demonstrating advanced station mastery. Essential qualifications include proven success in inventory accuracy, COGS control, deep knowledge of HACCP/food safety, and the ability to communicate clearly and make organized decisions under pressure.
Experience Required
Minimum 5 year(s)
EXECUTIVE SOUS CHEF at The Bartolotta Restaurants
Menomonee Falls, Wisconsin, United States - Full Time
Skills Needed
Staffing, Recruitment, Employee Development, Financial Management, Facilities Management, Menu Concepts, Training, Leadership, Communication, Project Management, Time Management, Scheduling, Managerial Skills, Organizational Skills, Critical Thinking, Collaboration
Specialization
Candidates must be highly organized, self-directed, and possess exceptional interpersonal and communication skills, with a proven track record in training and developing team members across all skill sets. A minimum of two years of culinary managerial experience is required, along with demonstrated strong performance in analytical, innovative, and critical thinking.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Sanitation Standards, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Purchasing, Training And Development, Operational Leadership, Quality Control, Resource Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hospitality with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Chef de produit F/H at Groupement Les Mousquetaires
Vert-le-Grand, Ile-de-France, France - Full Time
Skills Needed
Product Management, Commercial Action Planning, Competitive Intelligence, Omnichannel Strategy, Performance Analysis, Market Research, Project Management, Cross Functional Coordination, Business Analysis, Customer Experience Optimization
Specialization
Requires a strong analytical mindset with a deep understanding of the DIY/Retail market and customer behavior. Candidates must possess excellent interpersonal skills and the ability to drive business results through cross-functional collaboration.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Shillong, Meghalaya, India - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Management, Guest Satisfaction, Financial Performance, Quality Control, Staff Development, Sanitation Standards, Food Preparation, Menu Development, Budget Management, Safety Procedures, Customer Service, Human Resources, Performance Appraisal, Problem Solving
Specialization
Candidates need either a high school diploma or GED with 6 years of relevant 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 departmental expenses, ensuring compliance with food handling and sanitation standards, and actively managing human resource activities like training and performance appraisals.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Bali, Indonesia - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Management, Guest Satisfaction, Financial Performance, Quality Control, Staff Development, Sanitation Standards, Menu Development, Food Presentation, Budget Management, Purchasing, Employee Relations, Problem Solving, Performance Management, Hospitality
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 strong 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 SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Culinary Operations, Staff Management, Menu Development, Food Safety, Sanitation Standards, Budgeting, Cost Control, Team Leadership, Customer Service, Performance Management, Training And Development, Inventory Management, Quality Assurance, Food Preparation, Communication Skills
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or hospitality industry. Strong leadership, communication, and food safety knowledge are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Culinary Operations, Menu Development, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Performance Management, Customer Service, Team Leadership, Inventory Management, Food Preparation, Quality Control, Training And Development, Conflict Resolution, Financial Reporting
Specialization
Candidates must possess a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or hospitality industry. Strong leadership, communication, and operational management skills are required to effectively lead kitchen staff and meet guest expectations.
Experience Required
Minimum 5 year(s)
Chef des ventes F/H at METRO/MAKRO
Saint-Maximin, Hauts-de-France, France - Full Time
Skills Needed
Sales Management, Team Leadership, Performance Tracking, Commercial Strategy, Coaching, Business Development, Stakeholder Management, Market Share Growth, Resource Planning, Customer Relationship Management
Specialization
Requires at least 5 years of proven commercial experience, ideally within the food distribution or Horeca (Hotel, Restaurant, Cafe) sector. Must demonstrate strong leadership skills, the ability to develop collaborators, and a strategic vision to increase market share.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Motek Florida
Boca Raton, Florida, United States -
Full Time

Start Date

Immediate

Expiry Date

25 Jun, 26

Salary

100000.0

Posted On

27 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Expertise, Leadership, Organizational Skills, Team Supervision, Quality Control, Inventory Management, Cost Control, Administrative Support, Food Safety, Sanitation, Communication, Mentoring, Staff Scheduling, Payroll Submission, Invoice Review, Bilingual Proficiency

Industry

Hospitality

Description
Description Motek, a part of the Happy Corner Hospitality collective, is a Mediterranean concept restaurant. We pride ourselves on delivering exceptional service and culinary experiences to our valued customers. Our commitment to excellence extends to every aspect of our operations. Position Summary: As the Executive Sous Chef, you will play a key leadership role within the culinary team, working closely with the Executive Chef to oversee and support all kitchen operations. In this role, you will help ensure consistency, quality, and efficiency during service while guiding and developing the back-of-house team. The Executive Sous Chef must demonstrate strong culinary expertise, leadership, and organizational skills, while fostering effective collaboration between the kitchen and front-of-house teams to deliver an outstanding guest experience. Responsibilities (but not limited to): Support the Executive Chef in managing daily kitchen operations while ensuring that all culinary standards, recipes, and restaurant procedures are consistently followed. Lead and supervise Sous Chefs and line cooks to maintain a smooth, organized, and efficient service. Maintain strict quality control standards to ensure proper food preparation, presentation, freshness, and consistency across all menu items. Manage inventory, product ordering, and cost controls to help meet food and labor budget goals. Assist the Executive Chef with administrative responsibilities including staff scheduling, payroll submission, and invoice review. Ensure all stations are properly set up and prepared prior to each service period. Enforce food safety, sanitation, and hygiene standards in full compliance with health department regulations. Act as a key communication link between the culinary team and front-of-house leadership to support seamless service. Train, mentor, and coach kitchen staff to promote professional growth, team development, and high performance. Benefits: Competitive salary Wages paid weekly Growth opportunities 401k savings plans Medical, dental and vision insurance Employee discounts Requirements 3–5+ years of culinary leadership experience in a high-volume or upscale restaurant. Previous experience as a Sous Chef required, Executive Sous Chef experience preferred. Culinary degree or equivalent professional culinary training preferred. Demonstrated knowledge of food safety, sanitation, and regulatory compliance, with the ability to consistently enforce standards. Experience with inventory management, ordering, and food cost control. Ability to manage labor planning, scheduling, and productivity while maintaining operational efficiency and service standards. Strong organizational skills with the ability to multitask and prioritize in a fast-paced environment. High attention to detail across food quality, systems, and operational execution. Effective communicator with a collaborative, team-oriented leadership style. Bilingual proficiency is a plus. Flexibility to work evenings, weekends, and holidays as needed. If you’re passionate about hospitality and committed to creating exceptional guest experiences, we'd love to hear from you!
Responsibilities
The Executive Sous Chef will support the Executive Chef in managing daily kitchen operations, ensuring culinary standards and procedures are followed, and leading/supervising kitchen staff during service. Key duties include maintaining strict quality control, managing inventory and costs, and assisting with administrative tasks like scheduling and payroll.
Executive Sous Chef at Motek Florida
Boca Raton, Florida, United States - Full Time
Skills Needed
Culinary Expertise, Leadership, Organizational Skills, Team Supervision, Quality Control, Inventory Management, Cost Control, Administrative Support, Food Safety, Sanitation, Communication, Mentoring, Staff Scheduling, Payroll Submission, Invoice Review, Bilingual Proficiency
Specialization
Candidates must possess 3–5+ years of culinary leadership experience, preferably in a high-volume or upscale environment, with previous Sous Chef experience required. Essential qualifications include demonstrated knowledge of food safety, experience with inventory/cost control, strong organizational skills, and effective team-oriented communication.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at IHG Career
Kuwait City, Al Asimah, Kuwait - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Cost Control, Staff Supervision, Budgeting, Quality Assurance, Health And Safety Compliance, Recipe Development, Operational Efficiency, Leadership, Strategic Purchasing, Equipment Maintenance, Conflict Resolution, Training, Inventory Management
Specialization
The candidate must have extensive experience in kitchen management and a deep understanding of food and beverage operations. Strong leadership skills and the ability to manage budgets, labor, and operational efficiency are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Radisson Hotel Group
, Eastern Cape, South Africa - Full Time
Skills Needed
Kitchen Management, Technical Cooking Skills, Budget Management, Inventory Management, Problem Solving, Verbal Communication, Team Leadership, Menu Creativity, Guest Satisfaction
Specialization
Proven experience in managing a kitchen team with excellent technical cooking skills and a detail-oriented approach. Must possess strong communication skills and a passion for creating extraordinary service.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Mackinac Island, Michigan, United States - Full Time
Skills Needed
Culinary Operations, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Interpersonal Skills, Oral Communication, Teaching, Training, Dietary Restriction Management, Buffet Preparation
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Olympic Club
San Francisco, California, United States - Full Time
Skills Needed
Food Preparation, Team Supervision, Menu Development, Food Ordering, Quality Control, Sanitation Compliance, Staff Training, Budget Management, Payroll Management, Culinary Leadership, A La Carte Dining, Banquet Production, Fine Dining, Catering, Team Motivation, Interpersonal Skills
Specialization
Candidates must have a minimum of three years of experience as an Executive Sous Chef, Banquet Chef, or in a similar kitchen management role overseeing food production and operations in high-end fine dining and catering environments. A degree from an accredited culinary school and current ServeSafe certification are required, along with proven success in managing multiple outlets and strong leadership capabilities.
Experience Required
Minimum 2 year(s)
Chef $22.50-$24/hr* at Nugget Market, Inc.
Granite Bay, California, United States - Full Time
Skills Needed
Knife Skills, Communication Skills, Multi Tasking, Commercial Kitchen Equipment Operation, Basic Computer Skills, Recipe Execution, Food Preparation, Customer Service
Specialization
Candidates must be at least 18 years old with previous industry experience and intermediate to excellent knife skills. Proficiency with commercial kitchen equipment and strong communication skills are required.
Experience Required
Minimum 2 year(s)
Chef $22.50-$26/hr* at Nugget Market, Inc.
Novato, California, United States - Full Time
Skills Needed
Knife Skills, Communication Skills, Multi Tasking, Prioritization, Commercial Kitchen Equipment Operation, Basic Computer Skills, Recipe Execution, Customer Service
Specialization
Candidates must be at least 18 years old with previous industry experience and intermediate to excellent knife skills. Proficiency with commercial kitchen equipment and the ability to work a flexible schedule across multiple locations are required.
Experience Required
Minimum 2 year(s)
Chef de cuisine F/H at Valley Oxygen LLC
Jolimetz, Hauts-de-France, France - Full Time
Skills Needed
Kitchen Management, Menu Planning, Haccp, Team Leadership, Quality Control, Inventory Management, Budget Management, Dietary Requirement Compliance, Food Production, Reporting
Specialization
The candidate must be a creative leader capable of managing a kitchen team while ensuring strict adherence to HACCP hygiene rules. They should be committed to resident well-being and capable of managing administrative reporting and costs.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Acme Hospitality
Santa Barbara, California, United States - Full Time
Skills Needed
Menu Planning, Staff Management, Food Quality Control, Cost Control, Inventory Management, Culinary Techniques, Food Safety, Sanitation Regulations, Leadership, Budgeting, Vendor Management, Performance Evaluation, Recipe Standardization, Team Training, Hospitality Management, Communication
Specialization
Requires 2-4 years of experience in a senior culinary role with extensive knowledge of culinary techniques and food safety regulations. A culinary degree is preferred, along with strong leadership skills and the physical stamina to work in a demanding kitchen environment.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nacascolo, , Costa Rica - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budget Management, Inventory Control, Customer Service, Performance Management, Food Presentation, Staff Training, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must demonstrate strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, , India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Cost Control, Guest Relations, Performance Management, Training And Development, Quality Control, Inventory Management, Leadership, Communication, Problem Solving
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or hospitality industry. Strong leadership, communication, and financial management skills are required to oversee kitchen staff and operations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Bazaar Holdings Hotel Development LLC
Washington, District of Columbia, United States - Full Time
Skills Needed
Culinary Leadership, Service Execution, Expo Management, Menu Development, Team Coaching, Food Safety, Sanitation, Inventory Management, Cogs Control, Labor Planning, Procurement, Haccp Compliance, Recipe Standardization, Performance Management, Equipment Maintenance, Beo Execution
Specialization
Candidates must possess 5 to 7 or more years of professional kitchen experience, including 2 to 3 or more years as a Sous/Executive Sous Chef in upscale or fine dining environments, demonstrating advanced station mastery. Essential qualifications include proven success in inventory accuracy, COGS control, deep knowledge of HACCP/food safety, and the ability to communicate clearly and make organized decisions under pressure.
Experience Required
Minimum 5 year(s)
EXECUTIVE SOUS CHEF at The Bartolotta Restaurants
Menomonee Falls, Wisconsin, United States - Full Time
Skills Needed
Staffing, Recruitment, Employee Development, Financial Management, Facilities Management, Menu Concepts, Training, Leadership, Communication, Project Management, Time Management, Scheduling, Managerial Skills, Organizational Skills, Critical Thinking, Collaboration
Specialization
Candidates must be highly organized, self-directed, and possess exceptional interpersonal and communication skills, with a proven track record in training and developing team members across all skill sets. A minimum of two years of culinary managerial experience is required, along with demonstrated strong performance in analytical, innovative, and critical thinking.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Sanitation Standards, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Purchasing, Training And Development, Operational Leadership, Quality Control, Resource Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hospitality with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Chef de produit F/H at Groupement Les Mousquetaires
Vert-le-Grand, Ile-de-France, France - Full Time
Skills Needed
Product Management, Commercial Action Planning, Competitive Intelligence, Omnichannel Strategy, Performance Analysis, Market Research, Project Management, Cross Functional Coordination, Business Analysis, Customer Experience Optimization
Specialization
Requires a strong analytical mindset with a deep understanding of the DIY/Retail market and customer behavior. Candidates must possess excellent interpersonal skills and the ability to drive business results through cross-functional collaboration.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Shillong, Meghalaya, India - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Management, Guest Satisfaction, Financial Performance, Quality Control, Staff Development, Sanitation Standards, Food Preparation, Menu Development, Budget Management, Safety Procedures, Customer Service, Human Resources, Performance Appraisal, Problem Solving
Specialization
Candidates need either a high school diploma or GED with 6 years of relevant 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 departmental expenses, ensuring compliance with food handling and sanitation standards, and actively managing human resource activities like training and performance appraisals.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Bali, Indonesia - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Management, Guest Satisfaction, Financial Performance, Quality Control, Staff Development, Sanitation Standards, Menu Development, Food Presentation, Budget Management, Purchasing, Employee Relations, Problem Solving, Performance Management, Hospitality
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 strong 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 SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Culinary Operations, Staff Management, Menu Development, Food Safety, Sanitation Standards, Budgeting, Cost Control, Team Leadership, Customer Service, Performance Management, Training And Development, Inventory Management, Quality Assurance, Food Preparation, Communication Skills
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or hospitality industry. Strong leadership, communication, and food safety knowledge are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Culinary Operations, Menu Development, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Performance Management, Customer Service, Team Leadership, Inventory Management, Food Preparation, Quality Control, Training And Development, Conflict Resolution, Financial Reporting
Specialization
Candidates must possess a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or hospitality industry. Strong leadership, communication, and operational management skills are required to effectively lead kitchen staff and meet guest expectations.
Experience Required
Minimum 5 year(s)
Chef des ventes F/H at METRO/MAKRO
Saint-Maximin, Hauts-de-France, France - Full Time
Skills Needed
Sales Management, Team Leadership, Performance Tracking, Commercial Strategy, Coaching, Business Development, Stakeholder Management, Market Share Growth, Resource Planning, Customer Relationship Management
Specialization
Requires at least 5 years of proven commercial experience, ideally within the food distribution or Horeca (Hotel, Restaurant, Cafe) sector. Must demonstrate strong leadership skills, the ability to develop collaborators, and a strategic vision to increase market share.
Experience Required
Minimum 5 year(s)