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Chef De Partie Jobs overseas

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Chef de cuisine H/F at Api Restauration
Bondues, Hauts-de-France, France - Full Time
Skills Needed
Culinary Skills, Management, Creativity, Organization, Haccp Knowledge, Team Leadership, Customer Service, Attention To Detail
Specialization
Candidates should have experience in traditional or gastronomic cuisine with a strong inclination towards innovative cooking. They must be organized, rigorous, and possess excellent interpersonal skills.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at MSC Cruises
, , - Full Time
Skills Needed
Food Production Analysis, Cost Control, Menu Adherence, Recipe Management, Budget Monitoring, Food Safety Compliance, Public Health Regulations, Inventory Review, Equipment Maintenance Reporting, Food Quality Assurance, Guest Communication, Recipe Review Program, Food Tasting, Procurement Communication, Waste Reduction, Staff Mentoring
Specialization
Candidates must possess a minimum of five years of food-related experience or equivalent training, along with a high school education or international equivalent. Essential requirements include intermediate knowledge of food safety, basic ISO 22000 knowledge, strong administrative and organizational skills, cost and quality consciousness, and fluency in English.
Experience Required
Minimum 5 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)
Chef de travaux F/H at GROUPE ADF
Berre-l'Étang, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Industrial Piping, Team Management, Assembly, Welding, Bending, Testing, Isometric Plans Analysis, Technical Dossiers Analysis, Qhse Compliance, Fme Compliance, Planning, Progress Tracking, Non Conformity Management, Quality Documentation, Traceability
Specialization
Candidates must possess a technical background and proven industrial experience, including significant team management skills, demonstrating rigor, dynamism, relational skills, and technical expertise. A mandatory driving license (Permis B) is required, and prior experience in the petrochemical industry is considered a plus.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Accor
Austin, Texas, United States - Full Time
Skills Needed
Culinary Department Leadership, Financial Forecasting, Budgeting, Inventory Control, Guest Satisfaction, Team Training, Food Presentation, Health And Safety, Menu Development, Food Trends, Food Cost Calculation, Menu Engineering, Scheduling, Labor Cost Management, Detail Oriented, Creative Flair
Specialization
Candidates should ideally have a minimum of three years of leadership experience in a luxury, high-volume hotel, preferably having held an Executive Sous Chef or similar senior role for at least three years. Essential qualifications include exceptional organizational skills, strong communication abilities, product obsession, and proficiency in food cost calculation and inventory management.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Compass Group
Los Angeles, California, United States - Full Time
Skills Needed
Culinary Execution, Full Scratch Cooking, Seasonal Menu Execution, Local Sourcing, Team Leadership, Hands On Cooking, Plating, Sanitation Management, Inventory Management, Cost Control, Communication, Troubleshooting, Training, Coaching, Bistro Style Cooking, Farm To Table
Specialization
Candidates must possess over 3 years of experience in a supervisory role, preferably within bistro-style, farm-to-table, or scratch kitchens, demonstrating proven ability to lead teams during busy service periods. Essential qualifications include understanding food safety, sanitation, strong communication skills, and the ability to adapt across multiple menus and service styles.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Scotto LLC
Woodbury, New York, United States - Full Time
Skills Needed
Menu Development, Meal Planning, Inventory Management, Staff Support, Recruitment, Training, Scheduling, Performance Evaluation, Sanitation Regulation Adherence, Safety Regulation Implementation, Leadership, Innovation, Cost Control, Time Management, Creative Menu Knowledge, Food Preparation
Specialization
Candidates should possess proven experience in a fine dining establishment and the ability to manage an entire kitchen, supported by budgeting skills for cost control and incredible food preparation abilities. A Bachelor’s Degree in culinary arts is preferred, alongside a current Food Protection Certificate and deep knowledge of industry trends.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at HEI Hotels & Resorts
Orlando, Florida, United States - Full Time
Skills Needed
Kitchen Management, Food Procurement, Food Production, Food Preparation, Food Presentation, Sanitation Management, Staff Management, Cost Control, Budget Forecasting, Menu Creation, Leadership, Training, Coaching, Performance Review, Safety Programs, Hospitality Law
Specialization
Candidates need over five years of employment in a related position, with post-high school education (culinary education is desirable), and preferably hotel experience. Advanced knowledge of food profession principles, hotel operations including budgeting and labor relations, and strong leadership and communication skills are required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Nami Nori Atlantic Park
Miami, Florida, United States - Full Time
Skills Needed
Detail Oriented, Leadership, Nurturing Team, Quality Focus, Communication, Work Ethic, Organization, Multitasking, Problem Solving, Entrepreneurial, Results Driven, Fast Paced Environment, Japanese Cuisine, Staffing, Inventory Management, Cost Control
Specialization
Candidates must possess a passion for Japanese cuisine, exceptional communication skills, and a natural leadership ability combined with a strong work ethic and attention to detail. A minimum of 3 years of experience in a similar position is required.
Experience Required
Minimum 2 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)
Executive Sous Chef at Gun Lake Tribal Gaming
Wayland, Michigan, United States - Full Time
Skills Needed
Menu Development, Culinary Expertise, Kitchen Management, Leadership, Cost Control, Recipe Execution, Food Safety, Team Training, Quality Control, Supplier Management, Budgeting, P&L Responsibility, Servsafe Certification, Tips Certification, Innovation
Specialization
Candidates must possess eight years of culinary experience, including five years in a culinary leadership role with full Profit and Loss responsibility, preferably within a AAA Four Diamond casino environment. Essential qualifications include strong leadership, effective communication, comprehensive cost control abilities, and current ServSafe and TIPS certifications.
Experience Required
Minimum 10 year(s)
Area Executive Chef at Makeready LLC
Denver, Colorado, United States - Full Time
Skills Needed
Culinary Vision Development, Team Leadership, Menu Design, Recipe Creation, Banquet Execution, Food Cost Control, Labor Expense Management, Inventory Management, Sanitation Compliance, Guest Interaction, Vendor Management, Trend Research, Back Of House Control, Food Safety, Budgeting, Cost Control
Specialization
Candidates must have extensive experience as an Executive Chef in a hotel setting, possessing strong knowledge of various cuisines and cooking techniques, coupled with proven team leadership skills. Essential capabilities include strong business acumen for budgeting and cost control, exceptional creativity, and an innovative culinary nature.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at The Table at Crate
Oak Brook, Illinois, United States - Full Time
Skills Needed
Employee Relations, General Operations, Food Sanitation Management, Allergen Awareness, Alcohol Awareness, Training Culinary Staff, Communication Skills, Math Skills, Kitchen Equipment Operations, Food Inventory Management, Budget Management, Hygiene Standards, Conflict Resolution, Menu Production, Staff Scheduling, Quality Control
Specialization
Candidates must be at least 18 years old and have a high school education or equivalent, along with a minimum of 2 years of experience in a culinary supervisory role. Good communication skills and knowledge of kitchen operations are essential.
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)
Chef de cuisine H/F at Api Restauration
Issoire, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Team Management, Ordering, Hygiene Management, Cooking, Innovation, Seasonal Cuisine, Culinary Techniques, Haccp Standards, Organization, Rigor, Autonomy, Interpersonal Skills, Customer Service
Specialization
Candidates should ideally possess a diploma in hospitality/catering (CAP, BEP, Bac Pro, BTS) and have significant experience in catering, preferably in a collective setting. Essential requirements include mastery of culinary techniques, HACCP standards, team management skills, organization, rigor, autonomy, and excellent interpersonal and customer service skills.
Experience Required
Minimum 5 year(s)
Chefs of all Levels at The SpitJack
Limerick, Limerick, Ireland - Full Time
Skills Needed
Culinary Background, Haccp, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen Ability, Culinary Experience
Specialization
Candidates must possess a strong culinary background, knowledge of HACCP and hygiene standards, and the ability to maintain high attention to detail in a fast-paced setting. Ideal candidates should have a minimum of three years of relevant culinary experience and good command of English.
Experience Required
Minimum 2 year(s)
Chef/Cook - Antlers at Breezy Point International Inc
Breezy Point, Minnesota, United States - Full Time
Skills Needed
Food Preparation, Grilling, Garnishing, Chopping, Mixing, Sauce Preparation, Kitchen Organization, Food Safety, Sanitation, Teamwork, Communication
Specialization
Candidates should have one to two years of experience as a line, restaurant, or prep cook and possess strong organizational and communication skills. A Food Servsafe Certificate and a high school diploma or GED are preferred but not required.
Chef de Cuisine H/F at GROUPE RESTALLIANCE
Férolles-Attilly, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Team Leadership, Food Safety, Menu Planning, Cooking, Quality Control, Communication, Time Management, Problem Solving
Specialization
Candidates should have training in the restaurant sector and successful experience in a similar role or as a Second. Mastery of culinary techniques, HACCP standards, and computer skills are essential, along with a passion for the profession.
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 de Cuisine H/F at GROUPE RESTALLIANCE
Rennes, Brittany, France - Full Time
Skills Needed
Team Management, Culinary Quality Assurance, Local Sourcing, Budget Management, Haccp Standards, Team Leadership, Recruitment, Integration, Visual Presentation, Supplier Ordering, Cost Control, Hygiene Priority, Safety Procedures, Modified Textures, Computer Proficiency
Specialization
Candidates must be trained in the restaurant sector and possess successful experience in an equivalent role or as a Second Chef. Essential requirements include mastery of culinary techniques, modified textures, HACCP standards, and computer tools, guided by passion and initiative.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Api Restauration
Bondues, Hauts-de-France, France -
Full Time

Start Date

Immediate

Expiry Date

26 Apr, 26

Salary

2600.0

Posted On

26 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Skills, Management, Creativity, Organization, HACCP Knowledge, Team Leadership, Customer Service, Attention to Detail

Industry

Food and Beverage Services

Description
Vous souhaitez intégrer une entreprise familiale de 12 000 salariés, présente en France depuis 1956, mais aussi en Allemagne, Belgique et Luxembourg, avec de belles valeurs humaines : esprit familial, proximité, cuisine authentique ? Au cœur de la métropole Lilloise, Lysanne est un lieu privilégié pour partager des moments chaleureux et conviviaux . Notre cuisine nous ressemble : créative, raffinée et toujours conviviale. Dans le cadre de notre développement sur la région Lilloise nous recherchons notre Chef de cuisine H/F pour notre restaurant ouvert au public situé à Bondues (59) Nous recrutons notre Chef de Cuisine H/F : Où ? Dans un restaurant traditionnel sur la métropole Lilloise (BONDUES), d'environ 60 couverts où les pauses repas riment avec plaisir et convivialité ! Avec qui ? Équipe de 2 personnes Salaire ? 2600€ bruts négociable et avantages Du lundi au vendredi midi de 8H00 à 15H30 et un WE sur deux. Doté(e) d’une expérience en restauration traditionnelle et en management, vous alliez passion, dynamisme et sens du challenge. Vous insufflez une énergie positive à vos équipes… tout en régalant les convives au quotidien. Vos missions : Etre garant de la qualité de la prestation culinaire (Vous participez à la réalisation des mets raffinés en travaillant des produits frais régionaux dans le respect de saisons. Proposer des recettes "Tendances" et Originales à votre image tout en respectant les codes de notre Savoir Faire et le budget alimentaire . Application et respect des procédures HACCP. Nous recherchons: Issu de la restauration traditionnelle ou gastronomique, avec une forte sensibilité pour la cuisine innovante, créative et soif de travailler des produits de qualité en toute liberté, ce poste est pour vous ! Organisé, rigoureux et efficace, vous êtes reconnu pour votre professionnalisme et vos qualités relationnelles. Connaissance HACCP exigée. Nous vous proposons un contrat à durée indéterminée (CDI) : Temps complet. Ouvert du lundi au dimanche (1 week-end sur 2) Vos avantages : Mutuelle Prévoyance Participation aux frais de transport en commun à hauteur de 50% Primes objectifs Poste à pourvoir rapidement Lysanne est est une entreprise inclusive qui s'épanouit grâce à la diversité. Nous nous engageons à offrir à chacun des chances égales d'emploi et d'évolution.
Responsibilities
The Chef de Cuisine is responsible for ensuring the quality of culinary services and creating refined dishes using fresh, regional products. They will also propose original recipes while adhering to budgetary constraints and HACCP procedures.
Chef de cuisine H/F at Api Restauration
Bondues, Hauts-de-France, France - Full Time
Skills Needed
Culinary Skills, Management, Creativity, Organization, Haccp Knowledge, Team Leadership, Customer Service, Attention To Detail
Specialization
Candidates should have experience in traditional or gastronomic cuisine with a strong inclination towards innovative cooking. They must be organized, rigorous, and possess excellent interpersonal skills.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at MSC Cruises
, , - Full Time
Skills Needed
Food Production Analysis, Cost Control, Menu Adherence, Recipe Management, Budget Monitoring, Food Safety Compliance, Public Health Regulations, Inventory Review, Equipment Maintenance Reporting, Food Quality Assurance, Guest Communication, Recipe Review Program, Food Tasting, Procurement Communication, Waste Reduction, Staff Mentoring
Specialization
Candidates must possess a minimum of five years of food-related experience or equivalent training, along with a high school education or international equivalent. Essential requirements include intermediate knowledge of food safety, basic ISO 22000 knowledge, strong administrative and organizational skills, cost and quality consciousness, and fluency in English.
Experience Required
Minimum 5 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)
Chef de travaux F/H at GROUPE ADF
Berre-l'Étang, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Industrial Piping, Team Management, Assembly, Welding, Bending, Testing, Isometric Plans Analysis, Technical Dossiers Analysis, Qhse Compliance, Fme Compliance, Planning, Progress Tracking, Non Conformity Management, Quality Documentation, Traceability
Specialization
Candidates must possess a technical background and proven industrial experience, including significant team management skills, demonstrating rigor, dynamism, relational skills, and technical expertise. A mandatory driving license (Permis B) is required, and prior experience in the petrochemical industry is considered a plus.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Accor
Austin, Texas, United States - Full Time
Skills Needed
Culinary Department Leadership, Financial Forecasting, Budgeting, Inventory Control, Guest Satisfaction, Team Training, Food Presentation, Health And Safety, Menu Development, Food Trends, Food Cost Calculation, Menu Engineering, Scheduling, Labor Cost Management, Detail Oriented, Creative Flair
Specialization
Candidates should ideally have a minimum of three years of leadership experience in a luxury, high-volume hotel, preferably having held an Executive Sous Chef or similar senior role for at least three years. Essential qualifications include exceptional organizational skills, strong communication abilities, product obsession, and proficiency in food cost calculation and inventory management.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Compass Group
Los Angeles, California, United States - Full Time
Skills Needed
Culinary Execution, Full Scratch Cooking, Seasonal Menu Execution, Local Sourcing, Team Leadership, Hands On Cooking, Plating, Sanitation Management, Inventory Management, Cost Control, Communication, Troubleshooting, Training, Coaching, Bistro Style Cooking, Farm To Table
Specialization
Candidates must possess over 3 years of experience in a supervisory role, preferably within bistro-style, farm-to-table, or scratch kitchens, demonstrating proven ability to lead teams during busy service periods. Essential qualifications include understanding food safety, sanitation, strong communication skills, and the ability to adapt across multiple menus and service styles.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Scotto LLC
Woodbury, New York, United States - Full Time
Skills Needed
Menu Development, Meal Planning, Inventory Management, Staff Support, Recruitment, Training, Scheduling, Performance Evaluation, Sanitation Regulation Adherence, Safety Regulation Implementation, Leadership, Innovation, Cost Control, Time Management, Creative Menu Knowledge, Food Preparation
Specialization
Candidates should possess proven experience in a fine dining establishment and the ability to manage an entire kitchen, supported by budgeting skills for cost control and incredible food preparation abilities. A Bachelor’s Degree in culinary arts is preferred, alongside a current Food Protection Certificate and deep knowledge of industry trends.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at HEI Hotels & Resorts
Orlando, Florida, United States - Full Time
Skills Needed
Kitchen Management, Food Procurement, Food Production, Food Preparation, Food Presentation, Sanitation Management, Staff Management, Cost Control, Budget Forecasting, Menu Creation, Leadership, Training, Coaching, Performance Review, Safety Programs, Hospitality Law
Specialization
Candidates need over five years of employment in a related position, with post-high school education (culinary education is desirable), and preferably hotel experience. Advanced knowledge of food profession principles, hotel operations including budgeting and labor relations, and strong leadership and communication skills are required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Nami Nori Atlantic Park
Miami, Florida, United States - Full Time
Skills Needed
Detail Oriented, Leadership, Nurturing Team, Quality Focus, Communication, Work Ethic, Organization, Multitasking, Problem Solving, Entrepreneurial, Results Driven, Fast Paced Environment, Japanese Cuisine, Staffing, Inventory Management, Cost Control
Specialization
Candidates must possess a passion for Japanese cuisine, exceptional communication skills, and a natural leadership ability combined with a strong work ethic and attention to detail. A minimum of 3 years of experience in a similar position is required.
Experience Required
Minimum 2 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)
Executive Sous Chef at Gun Lake Tribal Gaming
Wayland, Michigan, United States - Full Time
Skills Needed
Menu Development, Culinary Expertise, Kitchen Management, Leadership, Cost Control, Recipe Execution, Food Safety, Team Training, Quality Control, Supplier Management, Budgeting, P&L Responsibility, Servsafe Certification, Tips Certification, Innovation
Specialization
Candidates must possess eight years of culinary experience, including five years in a culinary leadership role with full Profit and Loss responsibility, preferably within a AAA Four Diamond casino environment. Essential qualifications include strong leadership, effective communication, comprehensive cost control abilities, and current ServSafe and TIPS certifications.
Experience Required
Minimum 10 year(s)
Area Executive Chef at Makeready LLC
Denver, Colorado, United States - Full Time
Skills Needed
Culinary Vision Development, Team Leadership, Menu Design, Recipe Creation, Banquet Execution, Food Cost Control, Labor Expense Management, Inventory Management, Sanitation Compliance, Guest Interaction, Vendor Management, Trend Research, Back Of House Control, Food Safety, Budgeting, Cost Control
Specialization
Candidates must have extensive experience as an Executive Chef in a hotel setting, possessing strong knowledge of various cuisines and cooking techniques, coupled with proven team leadership skills. Essential capabilities include strong business acumen for budgeting and cost control, exceptional creativity, and an innovative culinary nature.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at The Table at Crate
Oak Brook, Illinois, United States - Full Time
Skills Needed
Employee Relations, General Operations, Food Sanitation Management, Allergen Awareness, Alcohol Awareness, Training Culinary Staff, Communication Skills, Math Skills, Kitchen Equipment Operations, Food Inventory Management, Budget Management, Hygiene Standards, Conflict Resolution, Menu Production, Staff Scheduling, Quality Control
Specialization
Candidates must be at least 18 years old and have a high school education or equivalent, along with a minimum of 2 years of experience in a culinary supervisory role. Good communication skills and knowledge of kitchen operations are essential.
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)
Chef de cuisine H/F at Api Restauration
Issoire, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Team Management, Ordering, Hygiene Management, Cooking, Innovation, Seasonal Cuisine, Culinary Techniques, Haccp Standards, Organization, Rigor, Autonomy, Interpersonal Skills, Customer Service
Specialization
Candidates should ideally possess a diploma in hospitality/catering (CAP, BEP, Bac Pro, BTS) and have significant experience in catering, preferably in a collective setting. Essential requirements include mastery of culinary techniques, HACCP standards, team management skills, organization, rigor, autonomy, and excellent interpersonal and customer service skills.
Experience Required
Minimum 5 year(s)
Chefs of all Levels at The SpitJack
Limerick, Limerick, Ireland - Full Time
Skills Needed
Culinary Background, Haccp, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen Ability, Culinary Experience
Specialization
Candidates must possess a strong culinary background, knowledge of HACCP and hygiene standards, and the ability to maintain high attention to detail in a fast-paced setting. Ideal candidates should have a minimum of three years of relevant culinary experience and good command of English.
Experience Required
Minimum 2 year(s)
Chef/Cook - Antlers at Breezy Point International Inc
Breezy Point, Minnesota, United States - Full Time
Skills Needed
Food Preparation, Grilling, Garnishing, Chopping, Mixing, Sauce Preparation, Kitchen Organization, Food Safety, Sanitation, Teamwork, Communication
Specialization
Candidates should have one to two years of experience as a line, restaurant, or prep cook and possess strong organizational and communication skills. A Food Servsafe Certificate and a high school diploma or GED are preferred but not required.
Chef de Cuisine H/F at GROUPE RESTALLIANCE
Férolles-Attilly, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Team Leadership, Food Safety, Menu Planning, Cooking, Quality Control, Communication, Time Management, Problem Solving
Specialization
Candidates should have training in the restaurant sector and successful experience in a similar role or as a Second. Mastery of culinary techniques, HACCP standards, and computer skills are essential, along with a passion for the profession.
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 de Cuisine H/F at GROUPE RESTALLIANCE
Rennes, Brittany, France - Full Time
Skills Needed
Team Management, Culinary Quality Assurance, Local Sourcing, Budget Management, Haccp Standards, Team Leadership, Recruitment, Integration, Visual Presentation, Supplier Ordering, Cost Control, Hygiene Priority, Safety Procedures, Modified Textures, Computer Proficiency
Specialization
Candidates must be trained in the restaurant sector and possess successful experience in an equivalent role or as a Second Chef. Essential requirements include mastery of culinary techniques, modified textures, HACCP standards, and computer tools, guided by passion and initiative.
Experience Required
Minimum 5 year(s)