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Chef De Partie Jobs overseas

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Sous Chef - Pavilion at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Indonesia - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Food Presentation, Budget Management, Inventory Control, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Quality Control
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 2 year(s)
Seasonal Chef 30m SY at Frey Recruitment
, , - Full Time
Skills Needed
Healthy Cooking, Food Presentation, Family Style Dining, Fine Dining, Menu Planning, Teamwork
Specialization
Candidates must have prior sailing yacht experience and a minimum of one season of professional cooking. A motivated team player capable of working within an established program is required.
Restaurant Sous Chef at The Country Club at DC Ranch
Scottsdale, Arizona, United States - Full Time
Skills Needed
Kitchen Operations, Team Training, Coaching, Supervision, Food Quality Control, Grill, Sauté, Garde Manager, Pastry, Food Preparation, Leadership, Culinary Arts
Specialization
Candidates must possess a current AZ Food Handler's Card and at least 5 years of sous experience in luxury clubs, resorts, or high-end restaurants. A culinary degree and previous leadership experience are highly desired.
Experience Required
Minimum 5 year(s)
Sous Chef - $29/hour at Essex Resort Holdings LLC
Essex Junction, Vermont, United States - Full Time
Skills Needed
Kitchen Management, Food Quality Control, Employee Training, Inventory Rotation, Sanitation And Safety, Budget Management, Supervisory Skills, Culinary Production, Professionalism, Staff Development
Specialization
Requires a high school diploma or equivalent and graduation from culinary school. Candidates must have three to five years of culinary experience in a multi-level hotel or conference center, including supervisory experience.
Experience Required
Minimum 2 year(s)
Restaurant Sous Chef at Normandy Farm Hotel/Blue Bell County Club
Blue Bell, Pennsylvania, United States - Full Time
Skills Needed
Sous Chef, Leadership, Food Preparation, Sanitation, Customer Service, Team Management, Food Safety, Culinary Skills, Time Management, Financial Understanding, Analytical Skills, Communication, Problem Solving, Industry Trends, Quality Control
Specialization
Candidates must have at least 2 years of experience as a Sous Chef and be legally authorized to work in the United States. Strong supervision and management skills are required, along with a thorough knowledge of food and beverage practices.
Experience Required
Minimum 2 year(s)
Chef de Secteur H/F at Api Restauration
Oignies, Hauts-de-France, France - Full Time
Skills Needed
Autonomy, Client Portfolio Management, Quality Assurance, Hygiene Standards, Safety Regulations, Customer Satisfaction, Contract Compliance, Business Development, Action Planning, Cost Control, Financial Analysis, Haccp Compliance, Organization, Rigor, Professionalism, Interpersonal Skills
Specialization
Candidates must possess strong organizational skills, rigor, efficiency, professionalism, and excellent interpersonal qualities, with 5 to 10 years of relevant experience required. The role demands ensuring compliance with quality, hygiene, and safety standards across all managed sites while driving commercial development.
Experience Required
Minimum 5 year(s)
Shin Dig - Sous Chef at CRG Dining
Plainfield, Indiana, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Recipe Execution, Team Management, Training, Supervision, Quality Assurance, Food Costing, Inventory Management, Waste Minimization, Food Safety, Sanitation, Creativity, Innovation, Financial Management, Organizational Skills
Specialization
Candidates must have proven experience as a Sous Chef or in a similar role within an upscale dining setting, possessing strong culinary skills, knowledge of ingredients, and cooking techniques. Leadership abilities, excellent organizational skills, and preferably a culinary degree or relevant training are required.
Experience Required
Minimum 2 year(s)
Chef/Kitchen Manager at CRG Dining
South Bend, Indiana, United States - Full Time
Skills Needed
Culinary Leadership, Menu Creation, Team Management, Staff Supervision, Quality Assurance, Inventory Management, Cost Control, Budget Management, Food Safety, Sanitation, Problem Solving, Organizational Skills, Recruitment, Training, Menu Execution, Wastage Reduction
Specialization
Candidates must have proven experience as a Kitchen Manager or in a similar restaurant role, ideally possessing a culinary degree or equivalent training. Essential qualifications include strong leadership, team-building abilities, excellent organizational skills, and knowledge of food cost control and budget management.
Experience Required
Minimum 5 year(s)
Chef de Rang (H/F/X) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Upselling, Team Leadership, Table Service, Order Taking, Cash Handling, Hygiene And Safety Standards, English Language Proficiency, Organization, Proactivity, Communication, Attention To Detail, Conflict Resolution, Food And Beverage Preparation
Specialization
Candidates must be organized, proactive, and possess excellent interpersonal skills with a strong sense of service. Proficiency in English is required, along with the ability to work flexibly and maintain professional grooming standards.
Chef de rang (H/F/X) at Accor
Le Conquet, Brittany, France - Full Time
Skills Needed
Table Service Techniques, Oenology, Customer Service, Order Taking, Wine Pairing, Organization, Teamwork, French Language, English Language, Food Safety Standards, Hygiene Regulations
Specialization
Requires previous experience as a Chef de rang in a high-end or bistronomic restaurant. Must be fluent in French, have a good level of English, and possess a strong sense of detail and organization.
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, Sanitation Networks, Earthworks, Masonry, Team Leadership, Safety Management, Problem Solving, Adaptability
Specialization
Ideally requires initial experience in public works as a pipe layer or mason and a valid Driver's License B. AIPR and mini-excavator CACES certifications are considered a plus.
Experience Required
Minimum 2 year(s)
Chef de chantier H/F at Proesa
Poitiers, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Fiber Optic Installation, Site Management, Team Leadership, Subcontractor Management, Project Scheduling, Quality Control, Performance Analysis, Problem Solving, Resource Planning, Operational Management
Specialization
The candidate must have proven experience in managing fiber optic subscriber connections and be proficient in scheduling and quality monitoring. Strong organizational skills and the ability to coordinate teams and subcontractors effectively are essential for this role.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F/X) at Accor
Blagnac, Occitania, France - Full Time
Skills Needed
Customer Service, Table Service, Teamwork, Communication, Conflict Management, Professionalism, Bar Service, English Proficiency, Attention To Detail, Interpersonal Skills
Specialization
Candidates should possess strong interpersonal and communication skills, with the ability to maintain professionalism in a dynamic environment. Proficiency in English and basic bar knowledge are highly valued for this role.
Chef/Kitchen Manager at Alchemy
Middleton, Massachusetts, United States - Full Time
Skills Needed
Kitchen Management, Culinary Leadership, Menu Development, Cost Control, Inventory Management, Staff Scheduling, Food Safety, Team Mentoring, High Volume Operations, Labor Management, Quality Control, Hospitality Management
Specialization
Requires 5+ years of kitchen management experience in high-volume restaurant environments. Must possess strong skills in cost control, labor management, and creative menu development.
Experience Required
Minimum 5 year(s)
Jr. Sous Chef Pastry at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Makassar, South Sulawesi, Indonesia - Full Time
Skills Needed
Pastry Production, Kitchen Management, Food Sanitation, Inventory Management, Staff Supervision, Culinary Arts, Menu Development, Guest Relations, Budget Management, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 2 year(s)
Part-time Chef, Days at WestBridge Inc
Manchester, New Hampshire, United States - Full Time
Skills Needed
Food Preparation, Menu Planning, Sanitation, Nutrition Standards, Kitchen Safety, Cpr, First Aid, Aed, Crisis Prevention Intervention, Professional Conduct, Confidentiality, Inventory Management
Specialization
Candidates must hold an Associate Degree in Culinary Arts or equivalent experience and possess valid ServSafe, CPR, First Aid, and AED certifications. A valid driver's license and the ability to pass criminal background and motor vehicle record screenings are also required.
Chef de rang (H/F/X) at Accor
Le Conquet, Brittany, France - Full Time
Skills Needed
Table Setting, Service Preparation, Client Reception, Order Taking, Wine Knowledge, Professional Service, Anticipation, Teamwork, Hygiene Standards, Safety Standards, French Language, English Language
Specialization
Candidates must have successful experience as a Chef de Rang, preferably in a similar high-standard bistronomic or gastronomic restaurant or hotel. Essential qualities include an excellent sense of service, attention to detail, proactivity, strong organizational skills, and impeccable presentation, with fluency in French being mandatory.
Experience Required
Minimum 2 year(s)
CHEF BOULANGER (H/F) at Groupement Les Mousquetaires
Givry, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Baking, Bread Production, Product Quality Control, Customer Service, Food Safety, Creativity, Retail Operations, Inventory Management
Specialization
Candidates must hold a CAP Boulangerie (Bakery certification). You should possess strong interpersonal skills and a commercial mindset to build trust with customers.
Chef de projet - H/F at Talan
Nantes, Pays de la Loire, France - Full Time
Skills Needed
Project Management, Functional Analysis, Technical Specifications, Team Leadership, Reporting, Stakeholder Management, Methodology Implementation, Data & Ai, Consulting, Change Management
Specialization
Candidates must have at least 6 years of experience as a Project Manager and hold a Master's degree (Bac+5). Strong writing skills and a desire to engage in company strategy and commercial offers are also required.
Experience Required
Minimum 5 year(s)
Chef de projet (F/H) at Kanadevia Inova AG
Sarralbe, Grand Est, France - Full Time
Skills Needed
Project Management, Contract Analysis, Budgeting, Risk Management, Team Coordination, Reporting, Leadership, Negotiation, Microsoft Office, English B1
Specialization
Requires a degree in Civil Engineering, Process, Construction, or equivalent with confirmed experience in complex contracting and project management. Experience in waste thermal treatment, energy recovery, or flue gas treatment is highly welcomed.
Experience Required
Minimum 5 year(s)
Sous Chef - Pavilion at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Indonesia -
Full Time

Start Date

Immediate

Expiry Date

12 Jul, 26

Salary

0.0

Posted On

13 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary operations, Kitchen management, Food safety, Sanitation standards, Staff supervision, Menu development, Food presentation, Budget management, Inventory control, Team leadership, Customer service, Performance management, Coaching, Mentoring, Quality control

Industry

Hospitality

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

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Responsibilities
The Sous Chef is responsible for managing daily kitchen operations, ensuring high-quality food production, and maintaining sanitation standards. They also lead and develop kitchen staff while ensuring guest satisfaction and adherence to operating budgets.
Sous Chef - Pavilion at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Indonesia - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Food Presentation, Budget Management, Inventory Control, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Quality Control
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 2 year(s)
Seasonal Chef 30m SY at Frey Recruitment
, , - Full Time
Skills Needed
Healthy Cooking, Food Presentation, Family Style Dining, Fine Dining, Menu Planning, Teamwork
Specialization
Candidates must have prior sailing yacht experience and a minimum of one season of professional cooking. A motivated team player capable of working within an established program is required.
Restaurant Sous Chef at The Country Club at DC Ranch
Scottsdale, Arizona, United States - Full Time
Skills Needed
Kitchen Operations, Team Training, Coaching, Supervision, Food Quality Control, Grill, Sauté, Garde Manager, Pastry, Food Preparation, Leadership, Culinary Arts
Specialization
Candidates must possess a current AZ Food Handler's Card and at least 5 years of sous experience in luxury clubs, resorts, or high-end restaurants. A culinary degree and previous leadership experience are highly desired.
Experience Required
Minimum 5 year(s)
Sous Chef - $29/hour at Essex Resort Holdings LLC
Essex Junction, Vermont, United States - Full Time
Skills Needed
Kitchen Management, Food Quality Control, Employee Training, Inventory Rotation, Sanitation And Safety, Budget Management, Supervisory Skills, Culinary Production, Professionalism, Staff Development
Specialization
Requires a high school diploma or equivalent and graduation from culinary school. Candidates must have three to five years of culinary experience in a multi-level hotel or conference center, including supervisory experience.
Experience Required
Minimum 2 year(s)
Restaurant Sous Chef at Normandy Farm Hotel/Blue Bell County Club
Blue Bell, Pennsylvania, United States - Full Time
Skills Needed
Sous Chef, Leadership, Food Preparation, Sanitation, Customer Service, Team Management, Food Safety, Culinary Skills, Time Management, Financial Understanding, Analytical Skills, Communication, Problem Solving, Industry Trends, Quality Control
Specialization
Candidates must have at least 2 years of experience as a Sous Chef and be legally authorized to work in the United States. Strong supervision and management skills are required, along with a thorough knowledge of food and beverage practices.
Experience Required
Minimum 2 year(s)
Chef de Secteur H/F at Api Restauration
Oignies, Hauts-de-France, France - Full Time
Skills Needed
Autonomy, Client Portfolio Management, Quality Assurance, Hygiene Standards, Safety Regulations, Customer Satisfaction, Contract Compliance, Business Development, Action Planning, Cost Control, Financial Analysis, Haccp Compliance, Organization, Rigor, Professionalism, Interpersonal Skills
Specialization
Candidates must possess strong organizational skills, rigor, efficiency, professionalism, and excellent interpersonal qualities, with 5 to 10 years of relevant experience required. The role demands ensuring compliance with quality, hygiene, and safety standards across all managed sites while driving commercial development.
Experience Required
Minimum 5 year(s)
Shin Dig - Sous Chef at CRG Dining
Plainfield, Indiana, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Recipe Execution, Team Management, Training, Supervision, Quality Assurance, Food Costing, Inventory Management, Waste Minimization, Food Safety, Sanitation, Creativity, Innovation, Financial Management, Organizational Skills
Specialization
Candidates must have proven experience as a Sous Chef or in a similar role within an upscale dining setting, possessing strong culinary skills, knowledge of ingredients, and cooking techniques. Leadership abilities, excellent organizational skills, and preferably a culinary degree or relevant training are required.
Experience Required
Minimum 2 year(s)
Chef/Kitchen Manager at CRG Dining
South Bend, Indiana, United States - Full Time
Skills Needed
Culinary Leadership, Menu Creation, Team Management, Staff Supervision, Quality Assurance, Inventory Management, Cost Control, Budget Management, Food Safety, Sanitation, Problem Solving, Organizational Skills, Recruitment, Training, Menu Execution, Wastage Reduction
Specialization
Candidates must have proven experience as a Kitchen Manager or in a similar restaurant role, ideally possessing a culinary degree or equivalent training. Essential qualifications include strong leadership, team-building abilities, excellent organizational skills, and knowledge of food cost control and budget management.
Experience Required
Minimum 5 year(s)
Chef de Rang (H/F/X) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Upselling, Team Leadership, Table Service, Order Taking, Cash Handling, Hygiene And Safety Standards, English Language Proficiency, Organization, Proactivity, Communication, Attention To Detail, Conflict Resolution, Food And Beverage Preparation
Specialization
Candidates must be organized, proactive, and possess excellent interpersonal skills with a strong sense of service. Proficiency in English is required, along with the ability to work flexibly and maintain professional grooming standards.
Chef de rang (H/F/X) at Accor
Le Conquet, Brittany, France - Full Time
Skills Needed
Table Service Techniques, Oenology, Customer Service, Order Taking, Wine Pairing, Organization, Teamwork, French Language, English Language, Food Safety Standards, Hygiene Regulations
Specialization
Requires previous experience as a Chef de rang in a high-end or bistronomic restaurant. Must be fluent in French, have a good level of English, and possess a strong sense of detail and organization.
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, Sanitation Networks, Earthworks, Masonry, Team Leadership, Safety Management, Problem Solving, Adaptability
Specialization
Ideally requires initial experience in public works as a pipe layer or mason and a valid Driver's License B. AIPR and mini-excavator CACES certifications are considered a plus.
Experience Required
Minimum 2 year(s)
Chef de chantier H/F at Proesa
Poitiers, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Fiber Optic Installation, Site Management, Team Leadership, Subcontractor Management, Project Scheduling, Quality Control, Performance Analysis, Problem Solving, Resource Planning, Operational Management
Specialization
The candidate must have proven experience in managing fiber optic subscriber connections and be proficient in scheduling and quality monitoring. Strong organizational skills and the ability to coordinate teams and subcontractors effectively are essential for this role.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F/X) at Accor
Blagnac, Occitania, France - Full Time
Skills Needed
Customer Service, Table Service, Teamwork, Communication, Conflict Management, Professionalism, Bar Service, English Proficiency, Attention To Detail, Interpersonal Skills
Specialization
Candidates should possess strong interpersonal and communication skills, with the ability to maintain professionalism in a dynamic environment. Proficiency in English and basic bar knowledge are highly valued for this role.
Chef/Kitchen Manager at Alchemy
Middleton, Massachusetts, United States - Full Time
Skills Needed
Kitchen Management, Culinary Leadership, Menu Development, Cost Control, Inventory Management, Staff Scheduling, Food Safety, Team Mentoring, High Volume Operations, Labor Management, Quality Control, Hospitality Management
Specialization
Requires 5+ years of kitchen management experience in high-volume restaurant environments. Must possess strong skills in cost control, labor management, and creative menu development.
Experience Required
Minimum 5 year(s)
Jr. Sous Chef Pastry at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Makassar, South Sulawesi, Indonesia - Full Time
Skills Needed
Pastry Production, Kitchen Management, Food Sanitation, Inventory Management, Staff Supervision, Culinary Arts, Menu Development, Guest Relations, Budget Management, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 2 year(s)
Part-time Chef, Days at WestBridge Inc
Manchester, New Hampshire, United States - Full Time
Skills Needed
Food Preparation, Menu Planning, Sanitation, Nutrition Standards, Kitchen Safety, Cpr, First Aid, Aed, Crisis Prevention Intervention, Professional Conduct, Confidentiality, Inventory Management
Specialization
Candidates must hold an Associate Degree in Culinary Arts or equivalent experience and possess valid ServSafe, CPR, First Aid, and AED certifications. A valid driver's license and the ability to pass criminal background and motor vehicle record screenings are also required.
Chef de rang (H/F/X) at Accor
Le Conquet, Brittany, France - Full Time
Skills Needed
Table Setting, Service Preparation, Client Reception, Order Taking, Wine Knowledge, Professional Service, Anticipation, Teamwork, Hygiene Standards, Safety Standards, French Language, English Language
Specialization
Candidates must have successful experience as a Chef de Rang, preferably in a similar high-standard bistronomic or gastronomic restaurant or hotel. Essential qualities include an excellent sense of service, attention to detail, proactivity, strong organizational skills, and impeccable presentation, with fluency in French being mandatory.
Experience Required
Minimum 2 year(s)
CHEF BOULANGER (H/F) at Groupement Les Mousquetaires
Givry, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Baking, Bread Production, Product Quality Control, Customer Service, Food Safety, Creativity, Retail Operations, Inventory Management
Specialization
Candidates must hold a CAP Boulangerie (Bakery certification). You should possess strong interpersonal skills and a commercial mindset to build trust with customers.
Chef de projet - H/F at Talan
Nantes, Pays de la Loire, France - Full Time
Skills Needed
Project Management, Functional Analysis, Technical Specifications, Team Leadership, Reporting, Stakeholder Management, Methodology Implementation, Data & Ai, Consulting, Change Management
Specialization
Candidates must have at least 6 years of experience as a Project Manager and hold a Master's degree (Bac+5). Strong writing skills and a desire to engage in company strategy and commercial offers are also required.
Experience Required
Minimum 5 year(s)
Chef de projet (F/H) at Kanadevia Inova AG
Sarralbe, Grand Est, France - Full Time
Skills Needed
Project Management, Contract Analysis, Budgeting, Risk Management, Team Coordination, Reporting, Leadership, Negotiation, Microsoft Office, English B1
Specialization
Requires a degree in Civil Engineering, Process, Construction, or equivalent with confirmed experience in complex contracting and project management. Experience in waste thermal treatment, energy recovery, or flue gas treatment is highly welcomed.
Experience Required
Minimum 5 year(s)