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Chef De Partie Jobs overseas

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Specialty Restaurant Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Tampa, Florida, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Staff Training, Budget Management, Inventory Purchasing, Plating And Presentation, Customer Service, Team Leadership, Sanitation Standards, Operational Management
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate leadership skills and the ability to maintain strict food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Kitchen Manager/Sous Chef at Great American Restaurants Inc
Fairfax, Virginia, United States - Full Time
Skills Needed
Restaurant Operations, Team Leadership, Food Quality Management, Recipe Adherence, Staff Management, Hospitality Management
Specialization
Requires 2-5 years of experience in casual, high-volume restaurants and a strong understanding of restaurant operations. A degree in Hospitality or Culinary arts is preferred.
Experience Required
Minimum 2 year(s)
Chef de Réception (H/F/X) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Leadership, Team Management, Customer Relationship Management, Conflict Resolution, Revenue Management, Protel Pms, Staff Training, Reporting, Microsoft Excel, Microsoft Powerpoint, Sales Optimization, Occupancy Rate Management
Specialization
Requires a natural leader with strong interpersonal skills and the ability to manage stress and pressure. Proficiency in Protel PMS and office tools like Excel and PowerPoint is expected.
Experience Required
Minimum 5 year(s)
Sous Chef - Malay Banquet at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Petaling Jaya, Selangor, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Staff Supervision, Menu Design, Budget Management, Inventory Control, Customer Service, Sanitation Standards, Team Leadership, Production Planning, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 2 years of experience. Must possess strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 2 year(s)
Junior Sous Chef (M/F/NB) at Accor
Como, Lombardy, Italy - Full Time
Skills Needed
Kitchen Management, Food Preparation, Team Leadership, Inventory Management, Hygiene Standards, Recipe Standardization, Technical Data Sheets, Staff Training, Pressure Management, Culinary Creativity, Quality Control, Resource Management
Specialization
Requires a passionate and organized individual capable of following recipes strictly and translating them into technical sheets. Must possess leadership skills to motivate the team and the ability to handle high-pressure environments.
Experience Required
Minimum 2 year(s)
Jr. Sous Chef (Temporary) at SpaceX
Cape Canaveral, Florida, United States - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Food Safety, Customer Service, Waste Control, Kitchen Equipment Operation, Station Management, Sanitation
Specialization
Requires a high school diploma and at least 2 years of experience in kitchen preparation and cooking. Candidates must be able to pass an Air Force background check and meet ITAR citizenship requirements.
Experience Required
Minimum 2 year(s)
Chef de Cuisine, Main Bar at Piedmont Driving Club
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Leadership, à La Carte Dining, Menu Development, Kitchen Operations, Food Safety Standards, Team Development, Recipe Refinement, Food Handling, Sanitation Compliance, Time Management, Communication, Organization
Specialization
Requires proven culinary leadership experience in high-end restaurants, private clubs, or hospitality environments. Candidates must possess strong knowledge of kitchen operations, a passion for creativity, and excellent team development skills.
Experience Required
Minimum 5 year(s)
Chef de Cuisine - Mexican at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nadi, Western, Fiji - Full Time
Skills Needed
Mexican Cuisine, Culinary Leadership, Menu Development, Kitchen Operations Management, Food Safety & Sanitation, Staff Training & Mentoring, Cost Control, Guest Relations, Plating & Presentation, Inventory Management, Regional Mexican Cooking, Team Coordination
Specialization
Requires a culinary arts certificate or diploma and 3-5 years of experience as a Chef de Cuisine specializing in Mexican or Latin American cuisine. Must possess in-depth knowledge of regional Mexican cooking methods and be willing to relocate to Fiji.
Experience Required
Minimum 2 year(s)
Chef de quai - Nuit (H/F) at InPost Ireland
Les Ulis, Ile-de-France, France - Full Time
Skills Needed
Team Management, Logistics Coordination, Performance Analysis, Operational Process Management, Staff Scheduling, Kpi Monitoring, Conflict Resolution, Safety Compliance, Sorting Plan Organization, Carrier Relations
Specialization
Requires proven experience as a unifying team leader with strong rigor and reactivity. Candidates should embody values of engagement, performance, and solidarity to lead operational teams effectively.
Experience Required
Minimum 2 year(s)
Chef de Cuisine (Italian) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mussoorie, Uttarakhand, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety & Sanitation, Staff Training, Budget Management, Inventory Purchasing, Plating & Presentation, Team Leadership, Customer Service, Quality Control, Operational Management
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de projets SIRH & GT at Eurofins
Nantes, Pays de la Loire, France - Full Time
Skills Needed
Hris Project Management, Time And Attendance Management, Sql, Excel, Vba, Application Architecture, Change Management, Functional Hr Expertise, User Training, Technical Analysis, Payroll Administration, Project Coordination
Specialization
Requires a Bachelor's or Master's degree with functional knowledge of time management and technical proficiency in SQL and Excel. Experience in HRIS configuration and the ability to lead workshops and manage stakeholders is essential.
Experience Required
Minimum 2 year(s)
Pastry Chef - Craft Tampa at Yacht Starship
Tampa, Florida, United States - Full Time
Skills Needed
Pastry Techniques, Baking Methods, Dessert Presentation, Piping, Glazing, Icing, Garnishing, Menu Development, Food Safety, Sanitation Regulations, Inventory Management, Time Management, Organization, Recipe Adherence, Creativity
Specialization
Requires a minimum of 3 years of pastry or baking experience with a strong grasp of culinary techniques and food safety. Must be able to work in a fast-paced vessel environment with flexible availability for weekends and holidays.
Experience Required
Minimum 2 year(s)
Chef de Cuisine - Banquet at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Jakarta, Jakarta, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Budget Management, Inventory Control, Plating And Presentation, Customer Service, Employee Training, Sanitation Standards, Operational Planning
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate leadership skills and a strong understanding of food and beverage operational standards.
Experience Required
Minimum 2 year(s)
Restaurant Alma Sous Chef at Alma Cafe, Restaurant and Hotel
Minneapolis, Minnesota, United States - Full Time
Skills Needed
Kitchen Management, Culinary Techniques, Staff Supervision, Menu Innovation, Food Safety, Inventory Management, Cost Control, Training And Mentoring, Food Preparation, Organizational Skills, Communication Skills
Specialization
Candidates need 3+ years of experience in high-volume kitchens and proven leadership experience. Physical ability to stand for long periods and lift 50lbs is required, with ServSafe certification preferred.
Experience Required
Minimum 2 year(s)
Chef de Réception (H/F/X) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Leadership, Team Management, Customer Relationship Management, Conflict Resolution, Revenue Management, Protel Pms, Microsoft Excel, Microsoft Powerpoint, Sales Optimization, Staff Training, Merchandising, Reporting
Specialization
Requires a natural leader with strong interpersonal skills and the ability to manage stress and pressure. Proficiency in Protel PMS and office tools like Excel and PowerPoint is expected.
Experience Required
Minimum 5 year(s)
Chef de Groupe Achats H/F at METRO/MAKRO
Montauban, Occitania, France - Full Time
Skills Needed
Purchasing Strategy, Team Management, Negotiation, Category Management, Economic Performance Monitoring, Market Analysis, Supplier Relationship Management, Assortment Optimization, Budgeting, Leadership, Analytical Thinking, Cross Functional Collaboration
Specialization
Requires a Master's degree (Bac+4/5) in Purchasing, Commerce, or Agribusiness with significant experience in food purchasing and team management. Must possess strong negotiation skills and a deep understanding of the agri-food market and distribution circuits.
Experience Required
Minimum 5 year(s)
Sous Chef - Malay Kitchen at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time
Skills Needed
Kitchen Operations Management, Culinary Arts, Staff Supervision, Food Safety & Sanitation, Menu Development, Budget Management, Customer Service, Inventory Management, Team Leadership, Food Presentation, Performance Appraisal, Labor Management System
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Chef de Cuisine (Italian) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Doha, , Qatar - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Control, Plating And Presentation, Quality Control, Team Leadership, Customer Service, Sanitation Standards
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de Réception (H/F/X) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Leadership, Team Management, Customer Relationship Management, Conflict Resolution, Opera Cloud Pms, Revenue Management, Sales Optimization, Reporting, Microsoft Excel, Microsoft Powerpoint, Recruitment, Staff Training
Specialization
Requires a natural leader with strong interpersonal skills and the ability to manage stress and pressure. Proficiency in Opera Cloud PMS and office tools like Excel and PowerPoint is essential.
Experience Required
Minimum 5 year(s)
Sous Chef - Martha & Mary at Martha & Mary Health Services
Poulsbo, Washington, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Inventory Management, Staff Supervision, Food Safety, Purchasing, Regulatory Compliance, Therapeutic Diets, Cost Control, Time Management, Conflict Resolution, Hospitality, Training And Coaching, Sanitation Standards, Production Scheduling, Customer Service
Specialization
Candidates must have a high school diploma, a Washington State Food Worker Card, and at least two years of commercial kitchen experience. A culinary degree and ServSafe Manager Certification are preferred.
Experience Required
Minimum 2 year(s)
Specialty Restaurant Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Tampa, Florida, United States -
Full Time

Start Date

Immediate

Expiry Date

10 Sep, 26

Salary

91000.0

Posted On

12 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Arts, Kitchen Management, Menu Development, Food Safety, Staff Training, Budget Management, Inventory Purchasing, Plating and Presentation, Customer Service, Team Leadership, Sanitation Standards, Operational Management

Industry

Hospitality

Description
JOB SUMMARY Accountable for the quality, consistency and production of the specialty restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's specialty restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Setting and Ensuring Culinary Standards and Responsibilities are Met for Specialty Restaurant • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for specialty restaurant. • Supervises specialty restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Maintains food preparation handling and correct storage standards. • Recognizes superior quality products, presentations and flavor. • Plans and manages food quantities and plating requirements for the specialty restaurant. • Communications production needs to key personnel. • Assists in developing daily and seasonal menu items for the specialty restaurant. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Estimates daily specialty restaurant production needs. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Checks the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented and creates decorative food displays. Leading Kitchen Team • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Leads shift teams while personally preparing food items and executing requests based on required specifications. • Supervises and manages specialty restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensuring and maintaining the productivity level of employees. • Ensures employees are cross-trained to support successful daily operations. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishing and Maintaining Specialty Restaurant Kitchen Goals • Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. • Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. • Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. • Effectively investigates, reports and follows-up on employee accidents. • Knows and implements company safety standards. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Sets a positive example for guest relations. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. • Empowers employees to provide excellent customer service. • Handles guest problems and complaints. • Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Participates in training specialty restaurant staff on menu items including ingredients, preparation methods and unique tastes. • Manages employee progressive discipline procedures. • Participates in the employee performance appraisal process, providing feedback as needed. • Uses all available on the job training tools for employees. • Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings.   At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates.  We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.   JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global  team, and become the best version of you.

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Responsibilities
Accountable for the quality, consistency, and production of the specialty restaurant kitchen while leading staff and managing food-related functions. Responsibilities include coordinating menus, purchasing, and staffing to improve guest satisfaction within the operating budget.
Specialty Restaurant Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Tampa, Florida, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Staff Training, Budget Management, Inventory Purchasing, Plating And Presentation, Customer Service, Team Leadership, Sanitation Standards, Operational Management
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate leadership skills and the ability to maintain strict food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Kitchen Manager/Sous Chef at Great American Restaurants Inc
Fairfax, Virginia, United States - Full Time
Skills Needed
Restaurant Operations, Team Leadership, Food Quality Management, Recipe Adherence, Staff Management, Hospitality Management
Specialization
Requires 2-5 years of experience in casual, high-volume restaurants and a strong understanding of restaurant operations. A degree in Hospitality or Culinary arts is preferred.
Experience Required
Minimum 2 year(s)
Chef de Réception (H/F/X) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Leadership, Team Management, Customer Relationship Management, Conflict Resolution, Revenue Management, Protel Pms, Staff Training, Reporting, Microsoft Excel, Microsoft Powerpoint, Sales Optimization, Occupancy Rate Management
Specialization
Requires a natural leader with strong interpersonal skills and the ability to manage stress and pressure. Proficiency in Protel PMS and office tools like Excel and PowerPoint is expected.
Experience Required
Minimum 5 year(s)
Sous Chef - Malay Banquet at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Petaling Jaya, Selangor, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Staff Supervision, Menu Design, Budget Management, Inventory Control, Customer Service, Sanitation Standards, Team Leadership, Production Planning, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 2 years of experience. Must possess strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 2 year(s)
Junior Sous Chef (M/F/NB) at Accor
Como, Lombardy, Italy - Full Time
Skills Needed
Kitchen Management, Food Preparation, Team Leadership, Inventory Management, Hygiene Standards, Recipe Standardization, Technical Data Sheets, Staff Training, Pressure Management, Culinary Creativity, Quality Control, Resource Management
Specialization
Requires a passionate and organized individual capable of following recipes strictly and translating them into technical sheets. Must possess leadership skills to motivate the team and the ability to handle high-pressure environments.
Experience Required
Minimum 2 year(s)
Jr. Sous Chef (Temporary) at SpaceX
Cape Canaveral, Florida, United States - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Food Safety, Customer Service, Waste Control, Kitchen Equipment Operation, Station Management, Sanitation
Specialization
Requires a high school diploma and at least 2 years of experience in kitchen preparation and cooking. Candidates must be able to pass an Air Force background check and meet ITAR citizenship requirements.
Experience Required
Minimum 2 year(s)
Chef de Cuisine, Main Bar at Piedmont Driving Club
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Leadership, à La Carte Dining, Menu Development, Kitchen Operations, Food Safety Standards, Team Development, Recipe Refinement, Food Handling, Sanitation Compliance, Time Management, Communication, Organization
Specialization
Requires proven culinary leadership experience in high-end restaurants, private clubs, or hospitality environments. Candidates must possess strong knowledge of kitchen operations, a passion for creativity, and excellent team development skills.
Experience Required
Minimum 5 year(s)
Chef de Cuisine - Mexican at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nadi, Western, Fiji - Full Time
Skills Needed
Mexican Cuisine, Culinary Leadership, Menu Development, Kitchen Operations Management, Food Safety & Sanitation, Staff Training & Mentoring, Cost Control, Guest Relations, Plating & Presentation, Inventory Management, Regional Mexican Cooking, Team Coordination
Specialization
Requires a culinary arts certificate or diploma and 3-5 years of experience as a Chef de Cuisine specializing in Mexican or Latin American cuisine. Must possess in-depth knowledge of regional Mexican cooking methods and be willing to relocate to Fiji.
Experience Required
Minimum 2 year(s)
Chef de quai - Nuit (H/F) at InPost Ireland
Les Ulis, Ile-de-France, France - Full Time
Skills Needed
Team Management, Logistics Coordination, Performance Analysis, Operational Process Management, Staff Scheduling, Kpi Monitoring, Conflict Resolution, Safety Compliance, Sorting Plan Organization, Carrier Relations
Specialization
Requires proven experience as a unifying team leader with strong rigor and reactivity. Candidates should embody values of engagement, performance, and solidarity to lead operational teams effectively.
Experience Required
Minimum 2 year(s)
Chef de Cuisine (Italian) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mussoorie, Uttarakhand, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety & Sanitation, Staff Training, Budget Management, Inventory Purchasing, Plating & Presentation, Team Leadership, Customer Service, Quality Control, Operational Management
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de projets SIRH & GT at Eurofins
Nantes, Pays de la Loire, France - Full Time
Skills Needed
Hris Project Management, Time And Attendance Management, Sql, Excel, Vba, Application Architecture, Change Management, Functional Hr Expertise, User Training, Technical Analysis, Payroll Administration, Project Coordination
Specialization
Requires a Bachelor's or Master's degree with functional knowledge of time management and technical proficiency in SQL and Excel. Experience in HRIS configuration and the ability to lead workshops and manage stakeholders is essential.
Experience Required
Minimum 2 year(s)
Pastry Chef - Craft Tampa at Yacht Starship
Tampa, Florida, United States - Full Time
Skills Needed
Pastry Techniques, Baking Methods, Dessert Presentation, Piping, Glazing, Icing, Garnishing, Menu Development, Food Safety, Sanitation Regulations, Inventory Management, Time Management, Organization, Recipe Adherence, Creativity
Specialization
Requires a minimum of 3 years of pastry or baking experience with a strong grasp of culinary techniques and food safety. Must be able to work in a fast-paced vessel environment with flexible availability for weekends and holidays.
Experience Required
Minimum 2 year(s)
Chef de Cuisine - Banquet at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Jakarta, Jakarta, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Budget Management, Inventory Control, Plating And Presentation, Customer Service, Employee Training, Sanitation Standards, Operational Planning
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate leadership skills and a strong understanding of food and beverage operational standards.
Experience Required
Minimum 2 year(s)
Restaurant Alma Sous Chef at Alma Cafe, Restaurant and Hotel
Minneapolis, Minnesota, United States - Full Time
Skills Needed
Kitchen Management, Culinary Techniques, Staff Supervision, Menu Innovation, Food Safety, Inventory Management, Cost Control, Training And Mentoring, Food Preparation, Organizational Skills, Communication Skills
Specialization
Candidates need 3+ years of experience in high-volume kitchens and proven leadership experience. Physical ability to stand for long periods and lift 50lbs is required, with ServSafe certification preferred.
Experience Required
Minimum 2 year(s)
Chef de Réception (H/F/X) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Leadership, Team Management, Customer Relationship Management, Conflict Resolution, Revenue Management, Protel Pms, Microsoft Excel, Microsoft Powerpoint, Sales Optimization, Staff Training, Merchandising, Reporting
Specialization
Requires a natural leader with strong interpersonal skills and the ability to manage stress and pressure. Proficiency in Protel PMS and office tools like Excel and PowerPoint is expected.
Experience Required
Minimum 5 year(s)
Chef de Groupe Achats H/F at METRO/MAKRO
Montauban, Occitania, France - Full Time
Skills Needed
Purchasing Strategy, Team Management, Negotiation, Category Management, Economic Performance Monitoring, Market Analysis, Supplier Relationship Management, Assortment Optimization, Budgeting, Leadership, Analytical Thinking, Cross Functional Collaboration
Specialization
Requires a Master's degree (Bac+4/5) in Purchasing, Commerce, or Agribusiness with significant experience in food purchasing and team management. Must possess strong negotiation skills and a deep understanding of the agri-food market and distribution circuits.
Experience Required
Minimum 5 year(s)
Sous Chef - Malay Kitchen at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time
Skills Needed
Kitchen Operations Management, Culinary Arts, Staff Supervision, Food Safety & Sanitation, Menu Development, Budget Management, Customer Service, Inventory Management, Team Leadership, Food Presentation, Performance Appraisal, Labor Management System
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Chef de Cuisine (Italian) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Doha, , Qatar - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Control, Plating And Presentation, Quality Control, Team Leadership, Customer Service, Sanitation Standards
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de Réception (H/F/X) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Leadership, Team Management, Customer Relationship Management, Conflict Resolution, Opera Cloud Pms, Revenue Management, Sales Optimization, Reporting, Microsoft Excel, Microsoft Powerpoint, Recruitment, Staff Training
Specialization
Requires a natural leader with strong interpersonal skills and the ability to manage stress and pressure. Proficiency in Opera Cloud PMS and office tools like Excel and PowerPoint is essential.
Experience Required
Minimum 5 year(s)
Sous Chef - Martha & Mary at Martha & Mary Health Services
Poulsbo, Washington, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Inventory Management, Staff Supervision, Food Safety, Purchasing, Regulatory Compliance, Therapeutic Diets, Cost Control, Time Management, Conflict Resolution, Hospitality, Training And Coaching, Sanitation Standards, Production Scheduling, Customer Service
Specialization
Candidates must have a high school diploma, a Washington State Food Worker Card, and at least two years of commercial kitchen experience. A culinary degree and ServSafe Manager Certification are preferred.
Experience Required
Minimum 2 year(s)