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Chef De Partie Jobs overseas

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Full-Time Sous Chef at The Barclay at Sarasota
Little River, South Carolina, United States - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Management, Sanitation Standards, Food Safety, Customer Service, Mentoring, Inventory Management, Administrative Duties, Portion Control, Computer Skills, Communication
Specialization
Candidates must have a high school diploma or equivalent and at least 2 years of experience in the industry or full-service restaurant cooking. Proficiency in food safety practices, basic computer skills, and the ability to mentor others are required.
Experience Required
Minimum 2 year(s)
Assistant Head Chef at Radisson Hotel Group
Stavanger, , Norway - Full Time
Skills Needed
Culinary Excellence, Creativity, Communication, Teamwork, Problem Resolution, Inventory Control, Cost Management, Guest Service, Leadership, Integrity, It Systems, Professionalism, Time Management, Collaboration, Commitment, Hospitality
Specialization
Candidates should have proven experience as an Assistant Head Chef or in a similar role, with excellent communication and leadership skills. A hands-on approach and commitment to exceptional guest service are essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at The Club at Rolling Hills
Golden, Colorado, United States - Full Time
Skills Needed
Culinary Skills, Management Skills, Menu Development, Food Safety, Cost Control, Staff Training, Problem Solving, Communication, Inventory Management, Sanitation Standards, Leadership, Team Building, Operational Oversight, Customer Interaction, Performance Evaluation, Cross Training
Specialization
Candidates should have at least 3 years of experience as a sous chef or kitchen manager and possess strong culinary and management skills. A high school diploma and any formal culinary training are beneficial.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Cypress of Charlotte
Novi, Michigan, United States - Full Time
Skills Needed
Kitchen Management, Scheduling, Production Planning, Staff Supervision, Operational Reporting, Quality Control, Menu Creation, Menu Costing, Menu Execution, Catering Execution, Customer Satisfaction, Health Department Compliance, Waste Elimination, Teamwork, Training Attendance, Hospitality
Specialization
Candidates must assist in maintaining high customer satisfaction and facility cleanliness according to Health Department standards, while properly utilizing time, materials, and equipment to minimize waste. A key expectation is demonstrating leadership to promote unity, pride, harmony, and teamwork among employees.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Accor
Pathum Thani Town Municipality, , Thailand - Full Time
Skills Needed
Culinary Leadership, Food Cost Management, Inventory Management, Budgeting, Menu Planning, Food Preparation, Food Presentation, Staff Coaching, Haccp, Food Safety, Hygiene Standards, Team Motivation, Change Adaptability, English Proficiency
Specialization
Candidates must possess extensive cooking experience across all culinary fields, including a minimum of four years specifically at the Executive Sous Chef level, demonstrating high energy and adaptability. Essential qualifications include being a hands-on leader proficient in HACCP, food safety, waste management, and possessing a good command of English.
Experience Required
Minimum 5 year(s)
Demi Chef (Pastane) at Fairfield Inn Suites by Marriott Harrisburg International Airport
Ankara, Ankara Province, Turkey - Full Time
Skills Needed
Culinary Skills, Quality Control, Food Preparation, Menu Planning, Team Collaboration, Sanitation Practices, Customer Service, Time Management
Specialization
Candidates must have at least 6 years of relevant work experience and a minimum of a high school diploma. Hotel experience is preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Batam, Riau Islands, Indonesia - Full Time
Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Menu Development, Food Quality Control, Sanitation Standards, Budget Management, Purchasing, Employee Development, Guest Relations, Inventory Control, Banquets, Room Service, Restaurant Operations, Supervision
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key duties include leading daily kitchen operations, setting performance goals, ensuring strict adherence to culinary and sanitation standards, and managing human resources activities for kitchen staff.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kudahuvadhoo, South Nilandhe Atoll, Maldives - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Management, Guest Satisfaction, Financial Performance, Quality Control, Staff Development, Sanitation Standards, Menu Development, Food Presentation, Budget Management, Purchasing, Team Building, Problem Solving, Performance Management, Customer Service
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include demonstrating leadership, managing controllable expenses like food cost, setting performance goals, and ensuring compliance with all food handling and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
New Delhi, delhi, India - Full Time
Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Menu Development, Food Quality Control, Sanitation Standards, Budget Management, Purchasing, Employee Development, Guest Relations, Inventory Control, Banqueting, Room Service, Financial Performance, Safety Procedures
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key duties include leading daily operations, setting performance goals, managing expenses like food cost, and ensuring strict compliance with food handling and sanitation standards.
Experience Required
Minimum 5 year(s)
Eastern Cousin Chef at Green Umbrella Recruitment
Joroinen, North Savo, Finland - Full Time
Skills Needed
Food Preparation, Quality Control, Hygiene, Haccp, Fifo, Team Leadership, Menu Development, Inventory Management, African Cooking Techniques, Leadership, Teamwork, Communication, Adaptability, Precision
Specialization
Candidates must possess expertise in various African cooking techniques, often supported by a culinary degree, though a high school diploma and vocational certificate are the minimum educational requirements. Strong skills in leadership, teamwork, communication, adaptability, and precision are essential for success in this fast-paced environment.
Experience Required
Minimum 2 year(s)
Chef de projet Data at ALTEN Consulting Services GmbH
Lavaur, Occitania, France - Full Time
Skills Needed
Project Management, Data Management, Data Analytics, Machine Learning, Team Coordination, Client Liaison, Performance Indicators, Budget Management, Process Optimization, Data Strategy
Specialization
Candidates should have a degree from an engineering school or a Master's degree and a minimum of 5 years of experience. Proficiency in project management tools and a strong understanding of data management concepts are essential.
Experience Required
Minimum 5 year(s)
Kitchen - Head Chef at Whitbread
Liverpool, England, United Kingdom - Full Time
Skills Needed
Leadership, Cooking, Serving, Catering Experience, Team Management, Food Preparation
Specialization
Candidates must have catering experience and be ready for an immediate start in this managerial career step. The role requires working 40 hours per week at the Stag And Rainbow Beefeater location.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Team Management, Culinary Creation, Cost Control, Food Safety, Event Coordination, Communication, Japanese Cuisine, Italian Cuisine, Leadership, Training, Detail Orientation, Creativity, Profitability, Adaptability, Negotiation, Quality Control
Specialization
Candidates should be leaders who are pedagogical and detail-oriented, with a focus on profitability and optimization. Knowledge of Japanese and Italian cuisine fundamentals is essential.
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)
Chef de dépôt F/H/X at BUT
Aiguilhe, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Organization, Rigor, Flexibility, Firmness, Management Skills, Sense Of Responsibility, Diplomacy, Stock Management, Arrivals Management, Shipments Management, Safety Compliance, Logistics Coordination
Specialization
A previous experience in this field is highly advantageous, requiring an organized and rigorous individual with strong managerial qualities, a sense of responsibility, and diplomacy. The candidate must excel at balancing flexibility and firmness to ensure smooth operations and focused team execution.
Indian Cuisine Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Budget Management, Food Preparation, Quality Control, Team Leadership, Inventory Management, Customer Service, Training And Development, Communication Skills, Problem Solving
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts/Hospitality with 2 years of experience. Strong leadership, culinary expertise, and knowledge of food safety regulations are required.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Mercurol-Veaunes, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Team Management, Ordering, Hygiene, Cooking, Egalim Law Compliance, Innovation, Seasonal Cuisine, Haccp Standards, Organization, Rigor, Autonomy, Interpersonal Skills, Customer Service
Specialization
Candidates should possess a degree in hospitality/catering (CAP, BEP, Bac Pro, BTS preferred) and significant catering experience, ideally in collective catering. Mastery of culinary techniques, HACCP standards, team management skills, organization, and excellent interpersonal abilities are essential.
Experience Required
Minimum 2 year(s)
Chef de Cuisine H/F at EphemeraGroup
Sainte-Geneviève-des-Bois, Ile-de-France, France - Full Time
Skills Needed
Culinary Knowledge, Cost Management, Supply Chain Management, Inventory Management, Hygiene Standards, Safety Standards, Service Quality Control, Team Management, Staff Training, Recruitment, Conflict Resolution, Menu Planning, Reactivity, Organization, Creativity, Leadership
Specialization
Candidates must possess excellent culinary knowledge, including gastronomic trends, and proficiency in cost management and supply chain operations, along with familiarity with kitchen management software. A culinary arts diploma and significant experience (5 years or more) as a chef or sous-chef are required, coupled with strong leadership, creativity, rigor, and organizational skills.
Experience Required
Minimum 5 year(s)
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Haccp, Food Safety Knowledge, Attention To Detail, Consistency, Fast Paced Service, English Command, Rotisserie Cooking, Brasserie Dishes Execution, Kitchen Organisation, Digital Temperature Monitoring, Inventory Management, Ordering Solutions
Specialization
Candidates must possess a minimum of three years' experience in a professional kitchen, ideally as a Chef de Partie or a strong Commis ready for promotion. Essential requirements include strong knowledge of HACCP and food safety, high attention to detail, and the ability to work well in a fast-paced setting, along with a good command of English and full EU work permission.
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)
Full-Time Sous Chef at The Barclay at Sarasota
Little River, South Carolina, United States -
Full Time

Start Date

Immediate

Expiry Date

09 Jul, 26

Salary

0.0

Posted On

10 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Food preparation, Menu planning, Kitchen management, Sanitation standards, Food safety, Customer service, Mentoring, Inventory management, Administrative duties, Portion control, Computer skills, Communication

Industry

Hospitals and Health Care

Description
Description QSL Management is a fast-growing senior living company with ample opportunities for advancement. Our mission is to provide seniors with luxurious and comfortable resort-style homes while promoting wellness, security, longevity, family, joy, and self-worth. We believe in fostering an environment in which our team members can grow and thrive, and we are looking for leaders who exemplify our core values of Excellence, Compassion, Respect, Leadership, Integrity, Safety, & Joy. We are looking for team members who want to serve others. We offer a competitive wage and an excellent benefits package. Plus, we have a great work environment where you can make a difference in the lives of older adults. If this sounds like the opportunity that you have been looking for, please apply. We are currently looking for a Sous Chef for (insert community name) In the role of Sous Chef and member of the Dining Services team, you will be responsible to prepare nutritious, appetizing, and attractive meals for our residents and ensure a smooth, efficient and safe operation of the kitchen. Review menus and food-production instructions and prepare meals following Holiday menus and recipes while ensuring portion-control standards. Oversee preparation and set-up of service to serve nutritious food, attractively garnished in a punctual manner. Follow food safe handling procedures in preparation as well as proper procedures for covering, labeling, dating, and storing food. Accurately complete logs in a timely manner i.e., refrigerator, freezer and production sheets Follow QSLM sanitation standards by effectively cleaning while working, including preparation and serving areas, pots and pans, kitchen surfaces, walls, and floors, using appropriate cleaning schedules and charts. In absence of the Executive Chef, oversee the food service staff and overall kitchen operations. Focus on resident satisfaction and resolve any food-compliant issues as needed. Perform administrative duties including menu planning, ordering, receiving, invoice processing, inventory, end-of- month report, staffing and payroll if needed. Other duties as assigned. Qualifications High school diploma or equivalent Minimum 2 years’ experience in industry or full-service restaurant cooking Effective communication in English and excellent customer service skills Experience mentoring and directing others Ability to prepare and follow recipes General knowledge of and ability to conform to sanitation and safe food handling practices Basic Computer skills
Responsibilities
The Sous Chef is responsible for preparing nutritious meals for residents while ensuring kitchen safety and sanitation standards are met. They also oversee kitchen operations, manage staff in the absence of the Executive Chef, and handle administrative tasks like inventory and ordering.
Full-Time Sous Chef at The Barclay at Sarasota
Little River, South Carolina, United States - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Management, Sanitation Standards, Food Safety, Customer Service, Mentoring, Inventory Management, Administrative Duties, Portion Control, Computer Skills, Communication
Specialization
Candidates must have a high school diploma or equivalent and at least 2 years of experience in the industry or full-service restaurant cooking. Proficiency in food safety practices, basic computer skills, and the ability to mentor others are required.
Experience Required
Minimum 2 year(s)
Assistant Head Chef at Radisson Hotel Group
Stavanger, , Norway - Full Time
Skills Needed
Culinary Excellence, Creativity, Communication, Teamwork, Problem Resolution, Inventory Control, Cost Management, Guest Service, Leadership, Integrity, It Systems, Professionalism, Time Management, Collaboration, Commitment, Hospitality
Specialization
Candidates should have proven experience as an Assistant Head Chef or in a similar role, with excellent communication and leadership skills. A hands-on approach and commitment to exceptional guest service are essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at The Club at Rolling Hills
Golden, Colorado, United States - Full Time
Skills Needed
Culinary Skills, Management Skills, Menu Development, Food Safety, Cost Control, Staff Training, Problem Solving, Communication, Inventory Management, Sanitation Standards, Leadership, Team Building, Operational Oversight, Customer Interaction, Performance Evaluation, Cross Training
Specialization
Candidates should have at least 3 years of experience as a sous chef or kitchen manager and possess strong culinary and management skills. A high school diploma and any formal culinary training are beneficial.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Cypress of Charlotte
Novi, Michigan, United States - Full Time
Skills Needed
Kitchen Management, Scheduling, Production Planning, Staff Supervision, Operational Reporting, Quality Control, Menu Creation, Menu Costing, Menu Execution, Catering Execution, Customer Satisfaction, Health Department Compliance, Waste Elimination, Teamwork, Training Attendance, Hospitality
Specialization
Candidates must assist in maintaining high customer satisfaction and facility cleanliness according to Health Department standards, while properly utilizing time, materials, and equipment to minimize waste. A key expectation is demonstrating leadership to promote unity, pride, harmony, and teamwork among employees.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Accor
Pathum Thani Town Municipality, , Thailand - Full Time
Skills Needed
Culinary Leadership, Food Cost Management, Inventory Management, Budgeting, Menu Planning, Food Preparation, Food Presentation, Staff Coaching, Haccp, Food Safety, Hygiene Standards, Team Motivation, Change Adaptability, English Proficiency
Specialization
Candidates must possess extensive cooking experience across all culinary fields, including a minimum of four years specifically at the Executive Sous Chef level, demonstrating high energy and adaptability. Essential qualifications include being a hands-on leader proficient in HACCP, food safety, waste management, and possessing a good command of English.
Experience Required
Minimum 5 year(s)
Demi Chef (Pastane) at Fairfield Inn Suites by Marriott Harrisburg International Airport
Ankara, Ankara Province, Turkey - Full Time
Skills Needed
Culinary Skills, Quality Control, Food Preparation, Menu Planning, Team Collaboration, Sanitation Practices, Customer Service, Time Management
Specialization
Candidates must have at least 6 years of relevant work experience and a minimum of a high school diploma. Hotel experience is preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Batam, Riau Islands, Indonesia - Full Time
Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Menu Development, Food Quality Control, Sanitation Standards, Budget Management, Purchasing, Employee Development, Guest Relations, Inventory Control, Banquets, Room Service, Restaurant Operations, Supervision
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key duties include leading daily kitchen operations, setting performance goals, ensuring strict adherence to culinary and sanitation standards, and managing human resources activities for kitchen staff.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kudahuvadhoo, South Nilandhe Atoll, Maldives - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Management, Guest Satisfaction, Financial Performance, Quality Control, Staff Development, Sanitation Standards, Menu Development, Food Presentation, Budget Management, Purchasing, Team Building, Problem Solving, Performance Management, Customer Service
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include demonstrating leadership, managing controllable expenses like food cost, setting performance goals, and ensuring compliance with all food handling and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
New Delhi, delhi, India - Full Time
Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Menu Development, Food Quality Control, Sanitation Standards, Budget Management, Purchasing, Employee Development, Guest Relations, Inventory Control, Banqueting, Room Service, Financial Performance, Safety Procedures
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key duties include leading daily operations, setting performance goals, managing expenses like food cost, and ensuring strict compliance with food handling and sanitation standards.
Experience Required
Minimum 5 year(s)
Eastern Cousin Chef at Green Umbrella Recruitment
Joroinen, North Savo, Finland - Full Time
Skills Needed
Food Preparation, Quality Control, Hygiene, Haccp, Fifo, Team Leadership, Menu Development, Inventory Management, African Cooking Techniques, Leadership, Teamwork, Communication, Adaptability, Precision
Specialization
Candidates must possess expertise in various African cooking techniques, often supported by a culinary degree, though a high school diploma and vocational certificate are the minimum educational requirements. Strong skills in leadership, teamwork, communication, adaptability, and precision are essential for success in this fast-paced environment.
Experience Required
Minimum 2 year(s)
Chef de projet Data at ALTEN Consulting Services GmbH
Lavaur, Occitania, France - Full Time
Skills Needed
Project Management, Data Management, Data Analytics, Machine Learning, Team Coordination, Client Liaison, Performance Indicators, Budget Management, Process Optimization, Data Strategy
Specialization
Candidates should have a degree from an engineering school or a Master's degree and a minimum of 5 years of experience. Proficiency in project management tools and a strong understanding of data management concepts are essential.
Experience Required
Minimum 5 year(s)
Kitchen - Head Chef at Whitbread
Liverpool, England, United Kingdom - Full Time
Skills Needed
Leadership, Cooking, Serving, Catering Experience, Team Management, Food Preparation
Specialization
Candidates must have catering experience and be ready for an immediate start in this managerial career step. The role requires working 40 hours per week at the Stag And Rainbow Beefeater location.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Team Management, Culinary Creation, Cost Control, Food Safety, Event Coordination, Communication, Japanese Cuisine, Italian Cuisine, Leadership, Training, Detail Orientation, Creativity, Profitability, Adaptability, Negotiation, Quality Control
Specialization
Candidates should be leaders who are pedagogical and detail-oriented, with a focus on profitability and optimization. Knowledge of Japanese and Italian cuisine fundamentals is essential.
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)
Chef de dépôt F/H/X at BUT
Aiguilhe, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Organization, Rigor, Flexibility, Firmness, Management Skills, Sense Of Responsibility, Diplomacy, Stock Management, Arrivals Management, Shipments Management, Safety Compliance, Logistics Coordination
Specialization
A previous experience in this field is highly advantageous, requiring an organized and rigorous individual with strong managerial qualities, a sense of responsibility, and diplomacy. The candidate must excel at balancing flexibility and firmness to ensure smooth operations and focused team execution.
Indian Cuisine Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Budget Management, Food Preparation, Quality Control, Team Leadership, Inventory Management, Customer Service, Training And Development, Communication Skills, Problem Solving
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts/Hospitality with 2 years of experience. Strong leadership, culinary expertise, and knowledge of food safety regulations are required.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Mercurol-Veaunes, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Team Management, Ordering, Hygiene, Cooking, Egalim Law Compliance, Innovation, Seasonal Cuisine, Haccp Standards, Organization, Rigor, Autonomy, Interpersonal Skills, Customer Service
Specialization
Candidates should possess a degree in hospitality/catering (CAP, BEP, Bac Pro, BTS preferred) and significant catering experience, ideally in collective catering. Mastery of culinary techniques, HACCP standards, team management skills, organization, and excellent interpersonal abilities are essential.
Experience Required
Minimum 2 year(s)
Chef de Cuisine H/F at EphemeraGroup
Sainte-Geneviève-des-Bois, Ile-de-France, France - Full Time
Skills Needed
Culinary Knowledge, Cost Management, Supply Chain Management, Inventory Management, Hygiene Standards, Safety Standards, Service Quality Control, Team Management, Staff Training, Recruitment, Conflict Resolution, Menu Planning, Reactivity, Organization, Creativity, Leadership
Specialization
Candidates must possess excellent culinary knowledge, including gastronomic trends, and proficiency in cost management and supply chain operations, along with familiarity with kitchen management software. A culinary arts diploma and significant experience (5 years or more) as a chef or sous-chef are required, coupled with strong leadership, creativity, rigor, and organizational skills.
Experience Required
Minimum 5 year(s)
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Haccp, Food Safety Knowledge, Attention To Detail, Consistency, Fast Paced Service, English Command, Rotisserie Cooking, Brasserie Dishes Execution, Kitchen Organisation, Digital Temperature Monitoring, Inventory Management, Ordering Solutions
Specialization
Candidates must possess a minimum of three years' experience in a professional kitchen, ideally as a Chef de Partie or a strong Commis ready for promotion. Essential requirements include strong knowledge of HACCP and food safety, high attention to detail, and the ability to work well in a fast-paced setting, along with a good command of English and full EU work permission.
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)