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Chef De Partie Jobs overseas

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Regional Sushi Chef at Hana Group US
Atlanta, Georgia, United States - Full Time
Skills Needed
Sushi Preparation, Knife Skills, People Leadership, Coaching, Food Safety, Sanitation Compliance, Waste Control, Customer Engagement, Inventory Management, Training, Filleting Fish, Operational Excellence
Specialization
Requires at least three years of food service experience with expert sushi rolling and knife skills. A valid food handler's license and reliable transportation for regular travel within the assigned area are mandatory.
Experience Required
Minimum 2 year(s)
VIP/ Backstage Chef at ASM Global
, , United States - Full Time
Skills Needed
Buffet Cooking, High Volume Cooking, Food Presentation, Portion Control, Food Safety, Sanitation, Menu Planning, Inventory Management, Time Management, Organizational Skills, Adaptability, Teamwork, Multitasking, Culinary Expertise
Specialization
Candidates must have proven experience as a cook in a high-volume setting like a buffet, hotel, or resort, possessing knowledge of diverse cuisines and cooking techniques. Essential qualifications include strong adherence to food safety regulations and the ability to maintain attention to detail in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Chef de Secteur H/F at Api Restauration
Issy-les-Moulineaux, Ile-de-France, France - Full Time
Skills Needed
Team Management, Haccp Standards, Culinary Techniques, Cost Control, Commercial Development, Customer Satisfaction, Quality Assurance, Operational Management, Communication, Organization, Autonomy
Specialization
Candidates must have significant experience in the catering industry, ideally in collective catering, and possess strong team management skills. A relevant diploma in hospitality and catering is preferred, along with a solid understanding of culinary techniques and food safety regulations.
Experience Required
Minimum 5 year(s)
SOUS CHEF PATISSIER at Accor
Saint-Trojan-les-Bains, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Pastry Production, Team Management, Culinary Innovation, Food Safety, Hygiene Standards, Recipe Creation, Quality Control, Product Presentation
Specialization
Candidates must hold a CAP or Bac Pro in Pastry and possess significant, successful experience in a similar role. The ideal applicant is rigorous, organized, and demonstrates strong interpersonal skills with a positive, proactive attitude.
Experience Required
Minimum 2 year(s)
Sous Chef - Western at Accor
Jaipur, Rajasthan, India - Full Time
Skills Needed
Culinary Management, Food Safety, Menu Planning, Cost Control, Staff Supervision, Quality Control, Kitchen Maintenance, Hygiene Standards, Recipe Development, Inventory Management
Specialization
The candidate must have strong leadership skills to instruct and manage team members effectively. They are expected to have a deep understanding of food safety regulations and the ability to optimize kitchen operations to reduce wastage.
Experience Required
Minimum 2 year(s)
Sous Chef - Kitchen at Genesis Global Group
Princeton, New Jersey, United States - Full Time
Skills Needed
Food Preparation, Menu Development, Cost Control, Waste Management, Staff Training, Sanitation, Kitchen Safety, Recipe Adherence, Portion Control, Quality Standards, Pantry Management, Sauce Preparation, Ingredient Preparation, Equipment Maintenance
Specialization
Candidates must be experienced, team-oriented, and willing to work a flexible schedule including weekends and holidays. They should possess strong knowledge of food quality standards and be capable of following precise recipes and safety protocols.
Experience Required
Minimum 2 year(s)
Exec Sous Chef, Ops at gategroup
San Francisco, California, United States - Full Time
Skills Needed
Culinary Management, Food Production, Inventory Control, Staff Supervision, Menu Planning, Haccp Compliance, Fda Regulations, Cost Management, Training And Development, Time Management, Leadership, Analytical Skills, Communication, Microsoft Office, Servsafe Certification, Waste Reduction
Specialization
Requires an Associate or Bachelor degree in Culinary Arts and 7-10 years of progressive chef experience, including supervisory roles in high-volume environments. Must possess strong leadership skills and be able to obtain ServSafe certification.
Experience Required
Minimum 10 year(s)
Sous Chef - Kitchen at Genesis Global Group
Princeton, New Jersey, United States - Full Time
Skills Needed
Food Preparation, Menu Development, Cost Control, Waste Management, Staff Training, Sanitization, Health Department Compliance, Portion Control, Quality Standards, Personal Hygiene, Safety Regulations
Specialization
The candidate must be an experienced, team-oriented professional capable of working weekdays, weekends, and holidays. Physical ability to stand, walk, and handle kitchen equipment in a high-temperature environment is required.
Experience Required
Minimum 2 year(s)
Chef de Brigade H/F at Accor
Roissy-en-France, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Team Leadership, Reception Management, Check In, Check Out, Billing, Cash Handling, Conflict Resolution, Opera Cloud, English Proficiency, Multilingual, Hospitality Management, Sales, Loyalty Program Management
Specialization
The ideal candidate possesses strong leadership experience and a passion for customer service. Proficiency in English is required, and experience with Opera Cloud software is highly preferred.
Experience Required
Minimum 2 year(s)
Full-Time Sous Chef at Episcopal SeniorLife Communities
Honeoye Falls, New York, United States - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Food Preparation, Menu Development, Inventory Control, Safety Practices, Customer Service
Specialization
Candidates must possess a high school diploma or equivalent, with culinary training preferred. Strong leadership and communication skills are necessary, along with the ability to lift and interact courteously with others.
Experience Required
Minimum 2 year(s)
Chef des Ventes H/F at METRO/MAKRO
Rémire-Montjoly, French Guiana, France - Full Time
Skills Needed
Sales Management, Team Leadership, Coaching, Strategic Planning, Budgeting, Market Analysis, Public Procurement, Sales Techniques, Business Development, Reporting, Recruitment, Communication, Food Distribution, Rhd Sector Knowledge, Conflict Resolution
Specialization
Candidates must hold a Bachelor's to Master's degree in commerce and possess significant experience in food distribution management. Proficiency in sales techniques, team leadership, and knowledge of public procurement markets are mandatory.
Experience Required
Minimum 5 year(s)
Sous Chef - Chinese at Accor
Bengaluru, karnataka, India - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Quality Control, Hygiene Standards, Food Safety, Staff Training, Inventory Control, Recipe Development, Menu Planning, Team Supervision
Specialization
Requires a Diploma or Degree in Hotel Management or Culinary Arts. Certification from a recognized culinary institute is preferred.
Experience Required
Minimum 5 year(s)
Chef Manager (RIDG) at Civitas Senior Living
Fort Worth, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Quality Assurance, Cost Management, Talent Development, Staff Scheduling, Menu Planning, Regulatory Compliance, Inventory Control, Food Handling, Budgetary Management, Employee Mentoring, Nutritional Guidelines
Specialization
Requires at least 2 years of relevant culinary experience and at least one year of supervisory experience in food service management. Candidates must have knowledge of DHSR Dietary regulations and a genuine desire to serve the elderly population.
Experience Required
Minimum 2 year(s)
Full-Time Sous Chef at Episcopal SeniorLife Communities
Rochester, New York, United States - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Management, Food Safety, Infection Control, Staff Supervision, Recipe Adherence, Inventory Management, Customer Service, Math Calculations, Communication, Sanitation
Specialization
Candidates must have a high school diploma or equivalent, at least five years of cooking experience, and three years of management experience in food services. Strong communication skills and the ability to perform basic math and follow specific instructions are required.
Experience Required
Minimum 5 year(s)
Chef de Brigade H/F at Accor
Roissy-en-France, Ile-de-France, France - Full Time
Skills Needed
Front Desk Management, Team Leadership, Customer Service, Opera Cloud, Revenue Management, Check In And Check Out, Complaint Handling, Staff Coordination, Billing And Payment Processing, English Fluency, Hospitality Management
Specialization
The ideal candidate has proven leadership experience in a hospitality setting and a strong passion for customer service. Proficiency in English is required, and experience with Opera Cloud software is highly preferred.
Experience Required
Minimum 2 year(s)
Chef de Rayon (F/H) at CASTORAMA
Cormeilles-en-Parisis, Ile-de-France, France - Full Time
Skills Needed
Proximity Management, Commercial Activity Development, Sales Performance Tracking, Stock Optimization, Team Animation, Training, Onboarding, Hygiene And Safety Compliance, Loss Prevention, Customer Service, Merchandising, Sales Operations
Specialization
Candidates must be ready for new challenges, possess team animation skills, strong customer service orientation, and a passion for home improvement. A Bac+2 to Bac+4 level education is required, along with essential experience in the Distribution sector.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Valence, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Team Management, Ordering, Hygiene, Cooking, Innovation, Seasonal Cuisine, Culinary Techniques, Haccp Standards, Management, Organization, Rigor, Autonomy, Interpersonal Skills, Customer Service
Specialization
Candidates should ideally possess a diploma in hospitality/catering (CAP, BEP, Bac Pro, BTS) and have significant experience in catering, preferably collective catering. Required competencies include mastery of culinary techniques, HACCP standards, team management skills, organization, rigor, and excellent customer relations.
Experience Required
Minimum 2 year(s)
Nursery Cook / Chef at Storal
Romford, England, United Kingdom - Full Time
Skills Needed
Meal Preparation, Food Safety, Hygiene Standards, Dietary Requirement Management, Stock Rotation, Coshh Compliance, Health And Safety Regulations, Commercial Cooking
Specialization
Candidates must hold a Level 2 Food and Hygiene certification and have experience working in a commercial kitchen. Knowledge of COSHH and general Health and Safety regulations is required.
Experience Required
Minimum 2 year(s)
Head Cafeteria Chef at Accor
Nairobi, , Kenya - Full Time
Skills Needed
Menu Development, Food Preparation, Staff Supervision, Food Safety, Hygiene Protocols, Inventory Management, Cost Control, Kitchen Equipment Maintenance, Team Leadership, Nutritional Standards, Time Management, Problem Solving, Communication, Operational Efficiency, Plating, Dietary Accommodations
Specialization
Proven experience as a Head Chef or leadership role in a cafeteria environment with advanced culinary and menu development skills. Must possess strong knowledge of food safety regulations, staff management, and inventory cost control.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Accor
Hyères, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Menu Development, Culinary Arts, Team Leadership, Haccp, Food Safety, Inventory Management, Cost Control, Staff Training, French Cuisine, Budget Management, Quality Assurance, Creative Cooking, Supply Chain Management, Staff Motivation, Kitchen Management
Specialization
Candidates must have significant professional experience as a Chef or Sous-Chef, along with formal culinary training or a recognized diploma. Strong expertise in French cuisine, team management, budget control, and HACCP protocols is required.
Experience Required
Minimum 5 year(s)
Regional Sushi Chef at Hana Group US
Atlanta, Georgia, United States -
Full Time

Start Date

Immediate

Expiry Date

20 Aug, 26

Salary

0.0

Posted On

22 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Sushi Preparation, Knife Skills, People Leadership, Coaching, Food Safety, Sanitation Compliance, Waste Control, Customer Engagement, Inventory Management, Training, Filleting Fish, Operational Excellence

Industry

Manufacturing

Description
Description The Regional Sushi Chef is a highly skilled, hourly, field-based role responsible for supporting sushi kiosk operations across a designated metro area. This position combines expert-level sushi preparation with hands-on leadership, training, and operational support. The Regional Sushi Chef travels between assigned locations to ensure consistent execution of brand standards, food safety compliance, product quality, and team capability. This role serves as a subject matter expert and on-the-floor leader, stepping into kiosks as needed to support staffing gaps, train and coach Sushi Chefs, reinforce operational expectations, and assist with new store openings or performance recovery. The Regional Sushi Chef leads by example—actively preparing sushi, engaging customers, and partnering with local leadership to drive operational excellence and a positive customer experience. Key Competencies Expert Culinary & Knife Skills, People Leadership & Coaching, Product Knowledge & Quality Standards, Food Safety & Sanitation Compliance, Profit Awareness & Waste Control, Customer Engagement & Professionalism, Adaptability & Time Management Duties & Responsibilities Serve as an expert in cutting, slicing, and filleting fish and preparing vegetables for sushi production. Prepare sushi dishes according to established company guidelines for quality, portion size, presentation, and food safety. Adhere to training guide and manual specifications when executing and teaching roll production. Inspect ingredients for freshness and quality, taking corrective action when standards are not met. Maintain a clean, safe, and organized work environment to prevent food contamination. Travel within a designated metro area to support multiple kiosk locations based on business needs. Provide hands-on coverage during staffing shortages, high-volume periods, new openings, or performance improvement situations. Support inventory awareness, food waste reduction, and cost control through proper preparation and handling. Identify and escalate equipment, food safety, or operational issues to appropriate leadership. Train and coach Sushi Chefs on proper techniques, food safety practices, and customer service expectations. Reinforce company standards, policies, and ways of working through in-the-moment feedback and modeling. Set the example for professionalism, teamwork, and customer engagement at each location. Partner with local Sushi Team Leaders and managers to support team development and consistency. Greet, communicate with, and engage customers to ensure a positive and consistent brand experience. Act as a knowledgeable ambassador for the sushi program when interacting with store partners and clients. This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. Requirements Minimum of three (3) years in the food service industry with sushi rolling experience required. Demonstrated expert knife skills, including cutting large fish for sashimi and nigiri. Strong working knowledge of food safety regulations and sanitation standards. Valid food handler’s license required. Proven ability to train, coach, and influence others through hands-on leadership. Ability to work independently across multiple locations with sound judgment and professionalism. Ability to read, write, and communicate effectively in English. Ability to work under pressure in a fast-paced retail environment Reliable transportation and ability to travel regularly by car within the assigned metro area. Alignment with company mission and core values. Physical Requirements Ability to stand and walk for extended periods of time in retail and kiosk environments. Ability to lift, carry, push, or pull materials weighing up to 40 pounds, with or without reasonable accommodation. Ability to bend, reach, squat, and perform repetitive motions using hands and arms. Ability to work in environments with temperature variations, noise, and production activity typical of food operations. Hana Group North America is an Equal Opportunity Employer
Responsibilities
The Regional Sushi Chef provides expert culinary support and leadership across multiple sushi kiosks in a metro area. Responsibilities include training staff, ensuring food safety compliance, and maintaining brand quality standards through hands-on preparation.
Regional Sushi Chef at Hana Group US
Atlanta, Georgia, United States - Full Time
Skills Needed
Sushi Preparation, Knife Skills, People Leadership, Coaching, Food Safety, Sanitation Compliance, Waste Control, Customer Engagement, Inventory Management, Training, Filleting Fish, Operational Excellence
Specialization
Requires at least three years of food service experience with expert sushi rolling and knife skills. A valid food handler's license and reliable transportation for regular travel within the assigned area are mandatory.
Experience Required
Minimum 2 year(s)
VIP/ Backstage Chef at ASM Global
, , United States - Full Time
Skills Needed
Buffet Cooking, High Volume Cooking, Food Presentation, Portion Control, Food Safety, Sanitation, Menu Planning, Inventory Management, Time Management, Organizational Skills, Adaptability, Teamwork, Multitasking, Culinary Expertise
Specialization
Candidates must have proven experience as a cook in a high-volume setting like a buffet, hotel, or resort, possessing knowledge of diverse cuisines and cooking techniques. Essential qualifications include strong adherence to food safety regulations and the ability to maintain attention to detail in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Chef de Secteur H/F at Api Restauration
Issy-les-Moulineaux, Ile-de-France, France - Full Time
Skills Needed
Team Management, Haccp Standards, Culinary Techniques, Cost Control, Commercial Development, Customer Satisfaction, Quality Assurance, Operational Management, Communication, Organization, Autonomy
Specialization
Candidates must have significant experience in the catering industry, ideally in collective catering, and possess strong team management skills. A relevant diploma in hospitality and catering is preferred, along with a solid understanding of culinary techniques and food safety regulations.
Experience Required
Minimum 5 year(s)
SOUS CHEF PATISSIER at Accor
Saint-Trojan-les-Bains, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Pastry Production, Team Management, Culinary Innovation, Food Safety, Hygiene Standards, Recipe Creation, Quality Control, Product Presentation
Specialization
Candidates must hold a CAP or Bac Pro in Pastry and possess significant, successful experience in a similar role. The ideal applicant is rigorous, organized, and demonstrates strong interpersonal skills with a positive, proactive attitude.
Experience Required
Minimum 2 year(s)
Sous Chef - Western at Accor
Jaipur, Rajasthan, India - Full Time
Skills Needed
Culinary Management, Food Safety, Menu Planning, Cost Control, Staff Supervision, Quality Control, Kitchen Maintenance, Hygiene Standards, Recipe Development, Inventory Management
Specialization
The candidate must have strong leadership skills to instruct and manage team members effectively. They are expected to have a deep understanding of food safety regulations and the ability to optimize kitchen operations to reduce wastage.
Experience Required
Minimum 2 year(s)
Sous Chef - Kitchen at Genesis Global Group
Princeton, New Jersey, United States - Full Time
Skills Needed
Food Preparation, Menu Development, Cost Control, Waste Management, Staff Training, Sanitation, Kitchen Safety, Recipe Adherence, Portion Control, Quality Standards, Pantry Management, Sauce Preparation, Ingredient Preparation, Equipment Maintenance
Specialization
Candidates must be experienced, team-oriented, and willing to work a flexible schedule including weekends and holidays. They should possess strong knowledge of food quality standards and be capable of following precise recipes and safety protocols.
Experience Required
Minimum 2 year(s)
Exec Sous Chef, Ops at gategroup
San Francisco, California, United States - Full Time
Skills Needed
Culinary Management, Food Production, Inventory Control, Staff Supervision, Menu Planning, Haccp Compliance, Fda Regulations, Cost Management, Training And Development, Time Management, Leadership, Analytical Skills, Communication, Microsoft Office, Servsafe Certification, Waste Reduction
Specialization
Requires an Associate or Bachelor degree in Culinary Arts and 7-10 years of progressive chef experience, including supervisory roles in high-volume environments. Must possess strong leadership skills and be able to obtain ServSafe certification.
Experience Required
Minimum 10 year(s)
Sous Chef - Kitchen at Genesis Global Group
Princeton, New Jersey, United States - Full Time
Skills Needed
Food Preparation, Menu Development, Cost Control, Waste Management, Staff Training, Sanitization, Health Department Compliance, Portion Control, Quality Standards, Personal Hygiene, Safety Regulations
Specialization
The candidate must be an experienced, team-oriented professional capable of working weekdays, weekends, and holidays. Physical ability to stand, walk, and handle kitchen equipment in a high-temperature environment is required.
Experience Required
Minimum 2 year(s)
Chef de Brigade H/F at Accor
Roissy-en-France, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Team Leadership, Reception Management, Check In, Check Out, Billing, Cash Handling, Conflict Resolution, Opera Cloud, English Proficiency, Multilingual, Hospitality Management, Sales, Loyalty Program Management
Specialization
The ideal candidate possesses strong leadership experience and a passion for customer service. Proficiency in English is required, and experience with Opera Cloud software is highly preferred.
Experience Required
Minimum 2 year(s)
Full-Time Sous Chef at Episcopal SeniorLife Communities
Honeoye Falls, New York, United States - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Food Preparation, Menu Development, Inventory Control, Safety Practices, Customer Service
Specialization
Candidates must possess a high school diploma or equivalent, with culinary training preferred. Strong leadership and communication skills are necessary, along with the ability to lift and interact courteously with others.
Experience Required
Minimum 2 year(s)
Chef des Ventes H/F at METRO/MAKRO
Rémire-Montjoly, French Guiana, France - Full Time
Skills Needed
Sales Management, Team Leadership, Coaching, Strategic Planning, Budgeting, Market Analysis, Public Procurement, Sales Techniques, Business Development, Reporting, Recruitment, Communication, Food Distribution, Rhd Sector Knowledge, Conflict Resolution
Specialization
Candidates must hold a Bachelor's to Master's degree in commerce and possess significant experience in food distribution management. Proficiency in sales techniques, team leadership, and knowledge of public procurement markets are mandatory.
Experience Required
Minimum 5 year(s)
Sous Chef - Chinese at Accor
Bengaluru, karnataka, India - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Quality Control, Hygiene Standards, Food Safety, Staff Training, Inventory Control, Recipe Development, Menu Planning, Team Supervision
Specialization
Requires a Diploma or Degree in Hotel Management or Culinary Arts. Certification from a recognized culinary institute is preferred.
Experience Required
Minimum 5 year(s)
Chef Manager (RIDG) at Civitas Senior Living
Fort Worth, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Quality Assurance, Cost Management, Talent Development, Staff Scheduling, Menu Planning, Regulatory Compliance, Inventory Control, Food Handling, Budgetary Management, Employee Mentoring, Nutritional Guidelines
Specialization
Requires at least 2 years of relevant culinary experience and at least one year of supervisory experience in food service management. Candidates must have knowledge of DHSR Dietary regulations and a genuine desire to serve the elderly population.
Experience Required
Minimum 2 year(s)
Full-Time Sous Chef at Episcopal SeniorLife Communities
Rochester, New York, United States - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Management, Food Safety, Infection Control, Staff Supervision, Recipe Adherence, Inventory Management, Customer Service, Math Calculations, Communication, Sanitation
Specialization
Candidates must have a high school diploma or equivalent, at least five years of cooking experience, and three years of management experience in food services. Strong communication skills and the ability to perform basic math and follow specific instructions are required.
Experience Required
Minimum 5 year(s)
Chef de Brigade H/F at Accor
Roissy-en-France, Ile-de-France, France - Full Time
Skills Needed
Front Desk Management, Team Leadership, Customer Service, Opera Cloud, Revenue Management, Check In And Check Out, Complaint Handling, Staff Coordination, Billing And Payment Processing, English Fluency, Hospitality Management
Specialization
The ideal candidate has proven leadership experience in a hospitality setting and a strong passion for customer service. Proficiency in English is required, and experience with Opera Cloud software is highly preferred.
Experience Required
Minimum 2 year(s)
Chef de Rayon (F/H) at CASTORAMA
Cormeilles-en-Parisis, Ile-de-France, France - Full Time
Skills Needed
Proximity Management, Commercial Activity Development, Sales Performance Tracking, Stock Optimization, Team Animation, Training, Onboarding, Hygiene And Safety Compliance, Loss Prevention, Customer Service, Merchandising, Sales Operations
Specialization
Candidates must be ready for new challenges, possess team animation skills, strong customer service orientation, and a passion for home improvement. A Bac+2 to Bac+4 level education is required, along with essential experience in the Distribution sector.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Valence, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Team Management, Ordering, Hygiene, Cooking, Innovation, Seasonal Cuisine, Culinary Techniques, Haccp Standards, Management, Organization, Rigor, Autonomy, Interpersonal Skills, Customer Service
Specialization
Candidates should ideally possess a diploma in hospitality/catering (CAP, BEP, Bac Pro, BTS) and have significant experience in catering, preferably collective catering. Required competencies include mastery of culinary techniques, HACCP standards, team management skills, organization, rigor, and excellent customer relations.
Experience Required
Minimum 2 year(s)
Nursery Cook / Chef at Storal
Romford, England, United Kingdom - Full Time
Skills Needed
Meal Preparation, Food Safety, Hygiene Standards, Dietary Requirement Management, Stock Rotation, Coshh Compliance, Health And Safety Regulations, Commercial Cooking
Specialization
Candidates must hold a Level 2 Food and Hygiene certification and have experience working in a commercial kitchen. Knowledge of COSHH and general Health and Safety regulations is required.
Experience Required
Minimum 2 year(s)
Head Cafeteria Chef at Accor
Nairobi, , Kenya - Full Time
Skills Needed
Menu Development, Food Preparation, Staff Supervision, Food Safety, Hygiene Protocols, Inventory Management, Cost Control, Kitchen Equipment Maintenance, Team Leadership, Nutritional Standards, Time Management, Problem Solving, Communication, Operational Efficiency, Plating, Dietary Accommodations
Specialization
Proven experience as a Head Chef or leadership role in a cafeteria environment with advanced culinary and menu development skills. Must possess strong knowledge of food safety regulations, staff management, and inventory cost control.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Accor
Hyères, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Menu Development, Culinary Arts, Team Leadership, Haccp, Food Safety, Inventory Management, Cost Control, Staff Training, French Cuisine, Budget Management, Quality Assurance, Creative Cooking, Supply Chain Management, Staff Motivation, Kitchen Management
Specialization
Candidates must have significant professional experience as a Chef or Sous-Chef, along with formal culinary training or a recognized diploma. Strong expertise in French cuisine, team management, budget control, and HACCP protocols is required.
Experience Required
Minimum 5 year(s)