Y-Axis Jobs Logo
Send us feedback
telephone  +91 7670 800 001
Log in Sign up Try Premium

Chef De Partie Jobs overseas

About 7836 results in (4) seconds Clear Filters

Jobs Search

About 7836 results in (4) seconds
Executive Sous Chef at Minor International
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Menu Development, Asian Cuisine, Kitchen Management, Food Safety, Haccp, Strategic Planning, Cost Control, Team Leadership, Luxury Hospitality, Supplier Management, Quality Control, Staff Training, Operational Management, Food Presentation, Health And Safety Compliance, Multicultural Team Management
Specialization
Requires 8-10 years of culinary experience with 3-5 years in senior management and mandatory experience in 5-star luxury hotels in the Middle East. Must possess advanced expertise in Asian cuisine and a mandatory HACCP or equivalent food safety certification.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, East Nusa Tenggara, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Sanitation Standards, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Staff Training, Operational Leadership, Financial Performance, Quality Control, Resource Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year culinary degree with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Bazaar Holdings Hotel Development LLC
Las Vegas, Nevada, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Expo Management, Inventory Control, Cogs Management, Staff Training, Food Safety Compliance, Menu Development, Labor Scheduling, Haccp, P&L Literacy, Vendor Management, Butchery, Sauce Preparation, Quality Control, Team Coaching
Specialization
Requires 5-7+ years of professional kitchen experience, including 2-3+ years in a leadership role within upscale or fine dining. Must possess advanced station mastery, ServSafe Manager certification, and strong communication skills.
Experience Required
Minimum 5 year(s)
Sous Chef - Chinese at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Johor, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Customer Service, Inventory Management, Food Presentation, Team Leadership, Performance Appraisal
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 and beverage policies.
Experience Required
Minimum 2 year(s)
Sous Chef-Iowa City at Big Grove Brewery
Iowa City, Iowa, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Inventory Management, Food Safety, Staff Training, Team Management, Cost Control, Kitchen Operations, Conflict Resolution, Scheduling, Mentoring, Sanitation Standards, Performance Management, High Volume Cooking, Quality Control
Specialization
Candidates must have at least one year of supervisory experience in a full-service kitchen and a strong background in high-volume operations. Proficiency in menu costing, inventory management, and staff development is required, along with the ability to obtain ServSafe certification.
Experience Required
Minimum 2 year(s)
Chef de Cuisine F/H at Del Arte
Colmar, Grand Est, France - Full Time
Skills Needed
Culinary Production, Team Management, Quality Standards, Stock Management, Cost Control, Hygiene Standards, Safety Compliance, Team Training, Kitchen Organization, Leadership, Rigorousness, Organization
Specialization
The ideal candidate is a passionate leader in cuisine with significant experience in team management, demonstrating rigor and a keen sense of organization. The ability to motivate the team and consistently guarantee quality are key differentiators for success in this role.
Experience Required
Minimum 5 year(s)
Temporary Sous Chef at RL Communities
Loveland, Ohio, United States - Full Time
Skills Needed
Culinary Preparation, Kitchen Operations, Team Leadership, Food Safety, Menu Presentation, Staff Training, Inventory Management, Basic Computer Skills, Data Entry, Scratch Cooking
Specialization
Requires a high school diploma or GED, must be at least 21 years old, and possess basic computer skills. Previous culinary leadership experience and a culinary degree are preferred.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at La Côte & L'Arête
Chantepie, Brittany, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Quality Control, Inventory Management, Food Safety Compliance, Menu Consistency, Supply Chain Management, Culinary Expertise, Operational Planning
Specialization
The ideal candidate is an experienced professional with a proven track record in kitchen management and team leadership. Strong organizational skills, a commitment to culinary excellence, and the ability to work effectively within a team are essential.
Experience Required
Minimum 5 year(s)
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Haccp Compliance, Food Safety, Kitchen Organization, Brunch Service, Dinner Service, Inventory Management, Quality Control, Consistency, Professional Cooking
Specialization
Requires a minimum of 3 years of professional kitchen experience, specifically as a Chef de Partie or a strong Commis. Candidates must have strong HACCP knowledge, full permission to work in the EU, and a good command of English.
Experience Required
Minimum 2 year(s)
Chef $22.50-$26/hr* at Nugget Market, Inc.
Novato, California, United States - Full Time
Skills Needed
Knife Skills, Communication Skills, Multi Tasking, Prioritization, Commercial Kitchen Equipment Operation, Basic Computer Skills, Recipe Execution, Customer Service
Specialization
Candidates must be at least 18 years old with previous industry experience and intermediate to excellent knife skills. Proficiency with commercial kitchen equipment and the ability to work a flexible schedule across multiple locations are required.
Experience Required
Minimum 2 year(s)
Alternance - Chef / Cheffe de projets at Artelia
Balma, Occitania, France - Full Time
Skills Needed
Project Management, Operational Steering, Planning, Cost Management, Risk Management, Supplier Management, Contract Management, Technical Interface Management, Industrial Coordination, Technical Documentation, Teamwork, Multitasking
Specialization
Candidates must be pursuing an engineering degree (Master's level/Bac+4/5) with a desire to work in complex industrial environments. French nationality is required due to the sensitive nature of the nuclear defense projects.
Chef / Cheffe de Projet TCE Industrie at Artelia
Le Havre, Normandy, France - Full Time
Skills Needed
Project Management, Epc Management, Financial Tracking, Planning, Qhse Policy, Technical Leadership, English Proficiency, Iso 9001, Mase, Industrial Engineering
Specialization
Requires an Engineering degree with at least 8 years of experience in engineering project management or EPC within process industries. Must be proficient in English and project management tools, with a strong knowledge of ISO 9001 and MASE standards.
Experience Required
Minimum 10 year(s)
Alternance - Chef / Cheffe de projets at Artelia
Balma, Occitania, France - Full Time
Skills Needed
Project Management, Operational Steering, Planning, Cost Management, Risk Management, Supplier Management, Contract Management, Technical Interface Management, Industrial Coordination, Nuclear Industry Knowledge
Specialization
Candidates must be pursuing an engineering degree (Master's level/Bac+4/5) with a strong team spirit and curiosity. French nationality is required due to the sensitive nature of nuclear defense projects.
Head Chef (Associate Restaurant Chef) at Laguna Phuket
Phuket City Municipality, , Thailand - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Cost Control, Leadership, Team Development, Food Safety, Hygiene Standards, Culinary Creativity, Trend Analysis, Staff Training
Specialization
Candidates must have proven experience in a Head Chef or similar leadership role. Strong leadership, team management skills, and a creative understanding of food trends are required.
Experience Required
Minimum 5 year(s)
Chef/Cheffe de projet construction H/F at Mexens
, , - Full Time
Skills Needed
Project Management, Contract Negotiation, Planning And Scheduling, Construction Supervision, Risk Prevention, Health And Safety Management, Stakeholder Management, Commissioning, Budget Monitoring, Quality Control
Specialization
Seeking an engineering student for a 6-month end-of-study internship starting in early 2026. Candidates must possess a valid Driver's License (Permis B) and a passion for renewable energy and the energy transition.
Chef(fe) de rang F/H at Le Grand Hôtel de Courtoisville
Saint-Malo, Brittany, France - Full Time
Skills Needed
Customer Service, Table Service, Communication, Hospitality, Teamwork, Menu Knowledge, Attention To Detail, Interpersonal Skills
Specialization
The role requires a professional with a passion for hospitality and the ability to provide attentive, friendly service. Candidates should be skilled in managing service flow and communicating the culinary details of the menu to guests.
Restaurant Sous Chef at Hollywood Casino Bangor
Bangor, Maine, United States - Full Time
Skills Needed
Menu Creation, Staff Recruitment, Staff Training, Scheduling, Portion Control, Waste Minimization, Sanitation, Servsafe Compliance, Labor Control, Guest Relations, Team Management, Inventory Management, Performance Management, Problem Solving, Microsoft Office Proficiency, Supervision
Specialization
Candidates must possess an Associate degree or two years of college/technical school education, coupled with three or more years of related experience, or an equivalent combination thereof. Required competencies include proficiency in Microsoft applications (Excel, Access, Word), supervisory experience, strong analytical abilities for interpreting documents and resolving issues, and detailed orientation.
Experience Required
Minimum 2 year(s)
Chef de chantier H/F at Veolia Environnement SA
La Haie-Fouassière, Pays de la Loire, France - Full Time
Skills Needed
Site Management, Sewer Network Replacement, Earthworks, Masonry, Team Supervision, Safety Management, Autonomy, Rigor, Service Orientation, Reactivity, Adaptability, Initiative, Problem Solving
Specialization
Candidates should ideally have prior experience in public works, such as a pipe layer or mason, and must possess a valid Driver's License B for interventions in Nantes and its agglomeration. Motivation, autonomy, rigor, service orientation, and problem-solving skills are essential assets for success.
Experience Required
Minimum 2 year(s)
A La Carte Sous Chef at Normandy Farm Hotel/Blue Bell County Club
Blue Bell, Pennsylvania, United States - Full Time
Skills Needed
Kitchen Staff Management, Procurement, Food Production, Food Preparation, Food Presentation, Sanitation, Equipment Maintenance, Team Leadership, Cost Control, Industry Trend Monitoring, Staff Coordination, Resource Coordination, Financial Data Analysis, Arithmetic, Communication Skills
Specialization
Applicants must have a minimum of two years of experience as a Sous Chef and must be legally authorized to work in the United States, speaking English fluently. The role requires supervision/management skills, the ability to coordinate staff in a high-volume environment, and knowledge of Food and Beverage/Hospitality practices, along with basic financial data understanding.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F/X) at Accor
Bron, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Customer Service, Sales, Communication, Organization, Teamwork, Attention To Detail, Cash Handling, Upselling, English Proficiency
Specialization
The ideal candidate is a positive, detail-oriented professional with strong sales skills and the ability to anticipate guest needs. You must be able to interact effectively with English-speaking clients and have previous relevant experience in the hospitality industry.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Minor International
Dubai, Dubai, United Arab Emirates -
Full Time

Start Date

Immediate

Expiry Date

16 Sep, 26

Salary

0.0

Posted On

18 Jun, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Menu Development, Asian Cuisine, Kitchen Management, Food Safety, HACCP, Strategic Planning, Cost Control, Team Leadership, Luxury Hospitality, Supplier Management, Quality Control, Staff Training, Operational Management, Food Presentation, Health and Safety Compliance, Multicultural Team Management

Industry

Hospitality

Description
Company Description A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world's most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery. Job Description KEY DUTIES AND RESPONSIBILITIES Please note that this is not an exhaustive list of everything that needs to be done. Anantara The Palm team members always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are: Planning and Organising: To work with the Executive Chef in completing the Food & Beverage department input into the overall hotel strategic plans. Operations and Product Quality Analyse local market needs and trends, and support the definition of the hotel’s overall Food & Beverage offering Manage menu preparation and pricing in line with the stated F&B objectives of the hotel and the brand. Develop new menus and food items to meet the taste and dining requirements of the guests. Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premises. Oversee the preparation and presentation of food products to ensure maximum quality at all times. Implement procedures to minimise wastage and over-production. Ensure standards of presentation and preparation of food items meet hotel & brand standards. Lead Task Force Missions on behalf of the hotel, to support the opening of new Anantara/MINT properties, and other special events catered by Minor International Departmental Leadership – with the Executive Chef Ensure that that Kitchen professionals are fully aware of hotel F&B strategy, and that their products meet these requirements. Direct and coordinate the daily activities of all the hotel’s kitchens. Coach and guide new members of the team, putting in place proper orientation training and ongoing training and development for team members. Manage relationships and contracts with suppliers. Support and facilitate team member participation in local, national, and international competitions. Health, Hygiene & Safety Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety standards. Report and take appropriate action to correct any health or safety hazard. Liaise with Engineering regarding maintenance and repairs of equipment. Check and ensure the proper storage of raw and processed food items including the condition of food in freezers. Instruct team member on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens, in collaboration with hotel’s clinic. Ensure all work areas in the kitchen are kept tidy and clean. #LI-MH1 Qualifications EDUCATION & PROFESSIONAL QUALIFICATIONS Minimum 8–10 years of progressive culinary experience, with at least 3–5 years in a senior management role (Executive Sous Chef / Senior Sous Chef). Advanced experience in Asian cuisine, including menu development, authentic preparation techniques, and modern presentation standards. Mandatory experience in 5-star luxury hotels or resorts within the Middle East, with proven exposure to multicultural teams and international guest profiles. Demonstrated experience supporting large-scale hotel kitchen operations, multiple outlets, and high-volume service. Food Safety & Hygiene certification (HACCP or equivalent) – mandatory. Additional certifications in kitchen management, leadership, or menu engineering are an advantage. Additional Information LANGUAGE SKILLS Fluent spoken and written English is mandatory. Additional languages are considered an advantage. Company Location: Anantara The Palm Dubai Resort
Responsibilities
Collaborate with the Executive Chef to implement F&B strategic plans and manage daily kitchen operations across multiple outlets. Oversee menu preparation, pricing, and quality control while ensuring strict adherence to food hygiene and safety standards.
Executive Sous Chef at Minor International
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Menu Development, Asian Cuisine, Kitchen Management, Food Safety, Haccp, Strategic Planning, Cost Control, Team Leadership, Luxury Hospitality, Supplier Management, Quality Control, Staff Training, Operational Management, Food Presentation, Health And Safety Compliance, Multicultural Team Management
Specialization
Requires 8-10 years of culinary experience with 3-5 years in senior management and mandatory experience in 5-star luxury hotels in the Middle East. Must possess advanced expertise in Asian cuisine and a mandatory HACCP or equivalent food safety certification.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, East Nusa Tenggara, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Sanitation Standards, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Staff Training, Operational Leadership, Financial Performance, Quality Control, Resource Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year culinary degree with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Bazaar Holdings Hotel Development LLC
Las Vegas, Nevada, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Expo Management, Inventory Control, Cogs Management, Staff Training, Food Safety Compliance, Menu Development, Labor Scheduling, Haccp, P&L Literacy, Vendor Management, Butchery, Sauce Preparation, Quality Control, Team Coaching
Specialization
Requires 5-7+ years of professional kitchen experience, including 2-3+ years in a leadership role within upscale or fine dining. Must possess advanced station mastery, ServSafe Manager certification, and strong communication skills.
Experience Required
Minimum 5 year(s)
Sous Chef - Chinese at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Johor, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Customer Service, Inventory Management, Food Presentation, Team Leadership, Performance Appraisal
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 and beverage policies.
Experience Required
Minimum 2 year(s)
Sous Chef-Iowa City at Big Grove Brewery
Iowa City, Iowa, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Inventory Management, Food Safety, Staff Training, Team Management, Cost Control, Kitchen Operations, Conflict Resolution, Scheduling, Mentoring, Sanitation Standards, Performance Management, High Volume Cooking, Quality Control
Specialization
Candidates must have at least one year of supervisory experience in a full-service kitchen and a strong background in high-volume operations. Proficiency in menu costing, inventory management, and staff development is required, along with the ability to obtain ServSafe certification.
Experience Required
Minimum 2 year(s)
Chef de Cuisine F/H at Del Arte
Colmar, Grand Est, France - Full Time
Skills Needed
Culinary Production, Team Management, Quality Standards, Stock Management, Cost Control, Hygiene Standards, Safety Compliance, Team Training, Kitchen Organization, Leadership, Rigorousness, Organization
Specialization
The ideal candidate is a passionate leader in cuisine with significant experience in team management, demonstrating rigor and a keen sense of organization. The ability to motivate the team and consistently guarantee quality are key differentiators for success in this role.
Experience Required
Minimum 5 year(s)
Temporary Sous Chef at RL Communities
Loveland, Ohio, United States - Full Time
Skills Needed
Culinary Preparation, Kitchen Operations, Team Leadership, Food Safety, Menu Presentation, Staff Training, Inventory Management, Basic Computer Skills, Data Entry, Scratch Cooking
Specialization
Requires a high school diploma or GED, must be at least 21 years old, and possess basic computer skills. Previous culinary leadership experience and a culinary degree are preferred.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at La Côte & L'Arête
Chantepie, Brittany, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Quality Control, Inventory Management, Food Safety Compliance, Menu Consistency, Supply Chain Management, Culinary Expertise, Operational Planning
Specialization
The ideal candidate is an experienced professional with a proven track record in kitchen management and team leadership. Strong organizational skills, a commitment to culinary excellence, and the ability to work effectively within a team are essential.
Experience Required
Minimum 5 year(s)
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Haccp Compliance, Food Safety, Kitchen Organization, Brunch Service, Dinner Service, Inventory Management, Quality Control, Consistency, Professional Cooking
Specialization
Requires a minimum of 3 years of professional kitchen experience, specifically as a Chef de Partie or a strong Commis. Candidates must have strong HACCP knowledge, full permission to work in the EU, and a good command of English.
Experience Required
Minimum 2 year(s)
Chef $22.50-$26/hr* at Nugget Market, Inc.
Novato, California, United States - Full Time
Skills Needed
Knife Skills, Communication Skills, Multi Tasking, Prioritization, Commercial Kitchen Equipment Operation, Basic Computer Skills, Recipe Execution, Customer Service
Specialization
Candidates must be at least 18 years old with previous industry experience and intermediate to excellent knife skills. Proficiency with commercial kitchen equipment and the ability to work a flexible schedule across multiple locations are required.
Experience Required
Minimum 2 year(s)
Alternance - Chef / Cheffe de projets at Artelia
Balma, Occitania, France - Full Time
Skills Needed
Project Management, Operational Steering, Planning, Cost Management, Risk Management, Supplier Management, Contract Management, Technical Interface Management, Industrial Coordination, Technical Documentation, Teamwork, Multitasking
Specialization
Candidates must be pursuing an engineering degree (Master's level/Bac+4/5) with a desire to work in complex industrial environments. French nationality is required due to the sensitive nature of the nuclear defense projects.
Chef / Cheffe de Projet TCE Industrie at Artelia
Le Havre, Normandy, France - Full Time
Skills Needed
Project Management, Epc Management, Financial Tracking, Planning, Qhse Policy, Technical Leadership, English Proficiency, Iso 9001, Mase, Industrial Engineering
Specialization
Requires an Engineering degree with at least 8 years of experience in engineering project management or EPC within process industries. Must be proficient in English and project management tools, with a strong knowledge of ISO 9001 and MASE standards.
Experience Required
Minimum 10 year(s)
Alternance - Chef / Cheffe de projets at Artelia
Balma, Occitania, France - Full Time
Skills Needed
Project Management, Operational Steering, Planning, Cost Management, Risk Management, Supplier Management, Contract Management, Technical Interface Management, Industrial Coordination, Nuclear Industry Knowledge
Specialization
Candidates must be pursuing an engineering degree (Master's level/Bac+4/5) with a strong team spirit and curiosity. French nationality is required due to the sensitive nature of nuclear defense projects.
Head Chef (Associate Restaurant Chef) at Laguna Phuket
Phuket City Municipality, , Thailand - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Cost Control, Leadership, Team Development, Food Safety, Hygiene Standards, Culinary Creativity, Trend Analysis, Staff Training
Specialization
Candidates must have proven experience in a Head Chef or similar leadership role. Strong leadership, team management skills, and a creative understanding of food trends are required.
Experience Required
Minimum 5 year(s)
Chef/Cheffe de projet construction H/F at Mexens
, , - Full Time
Skills Needed
Project Management, Contract Negotiation, Planning And Scheduling, Construction Supervision, Risk Prevention, Health And Safety Management, Stakeholder Management, Commissioning, Budget Monitoring, Quality Control
Specialization
Seeking an engineering student for a 6-month end-of-study internship starting in early 2026. Candidates must possess a valid Driver's License (Permis B) and a passion for renewable energy and the energy transition.
Chef(fe) de rang F/H at Le Grand Hôtel de Courtoisville
Saint-Malo, Brittany, France - Full Time
Skills Needed
Customer Service, Table Service, Communication, Hospitality, Teamwork, Menu Knowledge, Attention To Detail, Interpersonal Skills
Specialization
The role requires a professional with a passion for hospitality and the ability to provide attentive, friendly service. Candidates should be skilled in managing service flow and communicating the culinary details of the menu to guests.
Restaurant Sous Chef at Hollywood Casino Bangor
Bangor, Maine, United States - Full Time
Skills Needed
Menu Creation, Staff Recruitment, Staff Training, Scheduling, Portion Control, Waste Minimization, Sanitation, Servsafe Compliance, Labor Control, Guest Relations, Team Management, Inventory Management, Performance Management, Problem Solving, Microsoft Office Proficiency, Supervision
Specialization
Candidates must possess an Associate degree or two years of college/technical school education, coupled with three or more years of related experience, or an equivalent combination thereof. Required competencies include proficiency in Microsoft applications (Excel, Access, Word), supervisory experience, strong analytical abilities for interpreting documents and resolving issues, and detailed orientation.
Experience Required
Minimum 2 year(s)
Chef de chantier H/F at Veolia Environnement SA
La Haie-Fouassière, Pays de la Loire, France - Full Time
Skills Needed
Site Management, Sewer Network Replacement, Earthworks, Masonry, Team Supervision, Safety Management, Autonomy, Rigor, Service Orientation, Reactivity, Adaptability, Initiative, Problem Solving
Specialization
Candidates should ideally have prior experience in public works, such as a pipe layer or mason, and must possess a valid Driver's License B for interventions in Nantes and its agglomeration. Motivation, autonomy, rigor, service orientation, and problem-solving skills are essential assets for success.
Experience Required
Minimum 2 year(s)
A La Carte Sous Chef at Normandy Farm Hotel/Blue Bell County Club
Blue Bell, Pennsylvania, United States - Full Time
Skills Needed
Kitchen Staff Management, Procurement, Food Production, Food Preparation, Food Presentation, Sanitation, Equipment Maintenance, Team Leadership, Cost Control, Industry Trend Monitoring, Staff Coordination, Resource Coordination, Financial Data Analysis, Arithmetic, Communication Skills
Specialization
Applicants must have a minimum of two years of experience as a Sous Chef and must be legally authorized to work in the United States, speaking English fluently. The role requires supervision/management skills, the ability to coordinate staff in a high-volume environment, and knowledge of Food and Beverage/Hospitality practices, along with basic financial data understanding.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F/X) at Accor
Bron, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Customer Service, Sales, Communication, Organization, Teamwork, Attention To Detail, Cash Handling, Upselling, English Proficiency
Specialization
The ideal candidate is a positive, detail-oriented professional with strong sales skills and the ability to anticipate guest needs. You must be able to interact effectively with English-speaking clients and have previous relevant experience in the hospitality industry.
Experience Required
Minimum 2 year(s)