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Chef De Partie Jobs overseas

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Sous chef Boulanger at Accor
Cotonou, Littoral, Benin - Full Time
Skills Needed
Baking, Pastry Making, Team Management, Hygiene Rules, Food Safety, Dough Kneading, Fermentation, Creative Bread Making, Viennoiserie Production, Raw Material Selection, Waste Management, Decorating Techniques, Production Organization
Specialization
Candidates must possess a minimum of 5 years of professional experience in the trade, excluding apprenticeships, and have successful team management experience. Required qualifications include a diploma such as CAP Boulanger, BP Boulanger, or Bac professionnel in food trades (bakery/pastry section), supplemented by several years of professional experience.
Experience Required
Minimum 5 year(s)
Chef de dépôt F/H/X at BUT
Trélissac, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Organization, Rigor, Flexibility, Firmness, Management Qualities, Sense Of Responsibility, Diplomacy, Stock Management, Arrivals Management, Shipments Management, Safety Compliance, Logistics Coordination
Specialization
Previous experience in this field is highly beneficial, and the ideal candidate must be organized, rigorous, and possess strong managerial qualities, a sense of responsibility, and diplomacy. The candidate needs the ability to balance flexibility and firmness to ensure smooth operations and focused team performance.
Executive Sous Chef at TCH Social Austin
Austin, Texas, United States - Full Time
Skills Needed
Kitchen Leadership, Team Mentoring, Operational Excellence, Scheduling, Menu Costing, Recipe Development, Food Safety Compliance, Inventory Control, Team Training, Conflict Resolution, Cost Control, Plating Standards, Performance Reviews, Cross Training, Emotional Intelligence, Problem Solving
Specialization
Candidates must possess a minimum of 3–5 years of progressive kitchen leadership experience, preferably at the Sous Chef or Executive Sous Chef level, with proven success in high-volume or quality-driven settings. Strong background in scheduling, food cost control, recipe costing, and demonstrated success leading teams respectfully are essential requirements.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Motek Florida
Miami Beach, Florida, United States - Full Time
Skills Needed
Culinary Expertise, Leadership, Organizational Skills, Team Supervision, Quality Control, Inventory Management, Cost Control, Administrative Support, Food Safety, Sanitation, Communication, Mentoring, Staff Scheduling, Payroll Submission, Invoice Review, Collaboration
Specialization
Candidates must possess 3–5+ years of culinary leadership experience, preferably in a high-volume or upscale environment, with previous Sous Chef experience required. Essential qualifications include demonstrated knowledge of food safety, experience with inventory and cost control, strong organizational skills for multitasking, and effective communication for team collaboration.
Experience Required
Minimum 5 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)
Senior Banquet Chef at Minneapolis Club Inc
Minneapolis, Minnesota, United States - Full Time
Skills Needed
Banquet Preparation, High Volume Production, Culinary Techniques, Food Presentation, Plating, Buffet Preparation, Service Execution, Time Management, Organization, Teamwork, Food Safety, Sanitation Compliance, Recipe Adherence, Portion Control, Kitchen Operations
Specialization
Candidates must possess a minimum of 10 years of professional culinary experience, specifically in banquet or high-volume production settings, with private club or fine dining experience being preferred. Essential qualifications include strong knowledge of culinary techniques, kitchen operations, food safety standards, excellent organizational skills, and the ability to execute large-scale events while maintaining attention to detail.
Experience Required
Minimum 10 year(s)
Chef de dépôt F/H/X at BUT
Trélissac, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Organization, Rigor, Flexibility, Firmness, Management Qualities, Sense Of Responsibility, Diplomacy, Stock Management, Arrivals Management, Shipments Management, Safety Compliance, Logistics Coordination
Specialization
A prior experience in this field is highly advantageous, requiring an organized and rigorous individual with strong managerial qualities, a sense of responsibility, and diplomacy to ensure smooth operations. The candidate must excel at balancing flexibility and firmness to maintain focus on assigned missions.
Nursery Cook / Chef at Storal
Hove, England, United Kingdom - Full Time
Skills Needed
Food Hygiene, Health And Safety Regulations, Catering, Stock Management, Coshh Compliance, Dietary Needs Awareness
Specialization
You need to be Level 2 Food and Hygiene qualified with experience in a commercial kitchen. A solid understanding of Health and Safety regulations and COSHH is also required.
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Amritsar, Punjab, India - Full Time
Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Kitchen Management, Guest Satisfaction, Financial Performance, Sanitation Standards, Menu Development, Food Cost Management, Purchasing, Staff Training, Inventory Control, Customer Service, Problem Solving, Performance Management, Budgeting
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 strong leadership, ensuring strict sanitation and food standards, and managing departmental expenses like food cost.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Batam, Riau Islands, Indonesia - Full Time
Skills Needed
Culinary, Food Preparation, Staff Management, Inventory Management, Purchasing, Sanitation Standards, Menu Development, Quality Control, Customer Service, Team Leadership, Financial Management, Budgeting, Employee Development, Problem Solving, Communication, Training
Specialization
Candidates require a high school diploma or GED with 6 years of culinary experience, or a 2-year degree in a related field with 4 years of experience. The role demands strong leadership, financial acumen, and a commitment to exceptional customer service and culinary standards.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Mumbai, maharashtra, 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, Team Building, Performance Management, Safety Procedures, Problem Solving, Communication
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 culinary and sanitation standards are met, and managing human resources activities.
Experience Required
Minimum 5 year(s)
Chef des ventes F/H at METRO/MAKRO
Saint-Maximin, Hauts-de-France, France - Full Time
Skills Needed
Sales Management, Team Leadership, Client Relationship Management, Commercial Strategy, Market Development, Coaching, Communication, Problem Solving, Networking, Ambition, Vision Development, Dynamic Approach, Proposal Development, Trust Building, Performance Improvement, Customer Satisfaction
Specialization
Candidates should have at least 5 years of proven sales experience, ideally in distribution or food service. Strong leadership skills and the ability to develop market share are essential.
Experience Required
Minimum 5 year(s)
Chef de magasin H/F at Belambra Clubs & Hôtels
Le Grau-du-Roi, Occitania, France - Full Time
Skills Needed
Detail Orientation, Organization, Order Management, Inventory Control, Logistics, Stock Management, Data Entry, Supervision, Delivery Control, Hygiene Standards, Safety Standards, Negotiation, Computer Proficiency, Haccp Compliance, Supply Chain Vision
Specialization
Candidates must be rigorous, detail-oriented, and possess strong organizational and logistical skills, ideally with successful field experience in catering. A key requirement is proficiency in applying HACCP processes and the ability to negotiate effectively with suppliers regarding orders and pricing.
Experience Required
Minimum 2 year(s)
Relief Chef Manager at BaxterStorey
Stevenage, England, United Kingdom - Full Time
Skills Needed
Menu Planning, Employee Management, Inventory Management, Customer Relations, Health And Safety Compliance, Budget Management, Menu Development, Documentation Compliance, Creative Culinary Skills, Leadership Abilities, Communication Skills, Interpersonal Skills, Food Cost Management, Adaptability, Team Management
Specialization
Candidates should have proven experience as a Chef Manager and an understanding of the contract catering sector. Excellent culinary skills, leadership abilities, and knowledge of food safety regulations are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at bartaco
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Mentoring, Communication, Problem Solving, Attention To Detail, Food Safety, Quality Control, Inventory Management, Operational Excellence, Guest Experience, Training, Scheduling, Collaboration, Hospitality, Creativity
Specialization
Candidates should have at least 3 years of culinary management experience and excellent cooking skills. Mentoring and training abilities, along with attention to detail and flexibility in working hours, are also required.
Experience Required
Minimum 2 year(s)
Full-Time Sous Chef at Episcopal SeniorLife Communities
Honeoye Falls, New York, United States - Full Time
Skills Needed
Supervision, Food Preparation, Training, Sautéing, Broiling, Poaching, Frying, Baking, Sauce Preparation, Stock Making, Butchering, Menu Development, Inventory Control, Scheduling, Leadership, Communication
Specialization
Candidates must possess a high school diploma or equivalent with 12th-grade level reading, comprehension, and writing ability; culinary training is preferred. Essential qualifications include the ability to work independently, strong leadership and communication skills, and the physical capacity to occasionally lift 50 pounds.
Experience Required
Minimum 2 year(s)
Chef des ventes F/H at METRO/MAKRO
Saint-Maximin, Hauts-de-France, France - Full Time
Skills Needed
Sales Management, Team Leadership, Client Relationship Management, Commercial Strategy, Market Development, Coaching, Communication, Problem Solving, Networking, Ambition, Vision Development, Dynamic Approach, Proactivity, Trust Building, Performance Improvement
Specialization
Candidates should have at least 5 years of proven commercial experience in a similar role, ideally in distribution. Strong leadership skills and the ability to develop team members and achieve objectives are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Marriott Hotel Lingfield Park Racecourse
West Lombok Regency, West Nusa Tenggara, Indonesia - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Teamwork, Food Safety, Menu Development, Customer Service, Budget Management, Staff Training, Problem Solving, Sanitation Standards, Performance Monitoring, Interpersonal Skills, Cooking Techniques, Employee Development, Operational Management
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage areas. Strong leadership, communication, and culinary skills are essential.
Experience Required
Minimum 5 year(s)
Chef Économat (H/F) at Accor
Marrakesh, Marrakech-Safi, Morocco - Full Time
Skills Needed
Stock Management, Inventory Control, Negotiation Skills, Organizational Skills, Time Management, Analytical Skills, Communication Skills, Teamwork, Food Knowledge, Accounting Procedures, Legal Compliance, Problem Solving, Cost Optimization, Product Traceability, Safety Standards, Supply Chain Management
Specialization
Candidates should have a degree in accounting or business management and prior experience in supply management within the hotel sector. Strong negotiation, organizational, and analytical skills are essential for this role.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Seed to Table
Naples, Florida, United States - Full Time
Skills Needed
Kitchen Management, Food Safety, Sanitation Standards, Team Leadership, Culinary Training, Food Quality Monitoring, Inventory Control, Guest Satisfaction, Communication Skills, Problem Solving, Recipe Development, Performance Management, Staffing, Scheduling, Culinary Techniques, Customer Service
Specialization
Candidates should have over 5 years of kitchen management experience in a high-volume setting and a good understanding of sanitation standards. Effective communication and leadership skills are essential for training and motivating a diverse culinary team.
Experience Required
Minimum 5 year(s)
Sous chef Boulanger at Accor
Cotonou, Littoral, Benin -
Full Time

Start Date

Immediate

Expiry Date

04 Jun, 26

Salary

0.0

Posted On

06 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Baking, Pastry Making, Team Management, Hygiene Rules, Food Safety, Dough Kneading, Fermentation, Creative Bread Making, Viennoiserie Production, Raw Material Selection, Waste Management, Decorating Techniques, Production Organization

Industry

Hospitality

Description
Description de l'entreprise Pourquoi travailler chez Accor ? Nous sommes bien plus qu’un leader mondial. Nous vous accueillons comme vous êtes et vous pouvez trouver le métier et la marque qui correspond à votre personnalité. Nous vous accompagnons dans votre évolution et votre apprentissage au quotidien, nous nous assurons que votre travail apporte du sens à votre vie. Ainsi, durant votre expérience avec nous, vous pouvez explorer les possibilités illimitée du Groupe Accor. En rejoignant Accor, vous écrivez chaque chapitre de votre histoire et ensemble nous pouvons imaginer l’Hôtellerie de demain. Découvrez la vie qui vous attend chez Accor, https://careers.accor.com/. Faites ce que vous aimez, prenez soin du monde qui vous entoure, oser challenger le statu quo ! #BELIMITLESS Le Sofitel Cotonou Marina Hotel & Spa Le Sofitel Cotonou Marina Hotel & Spa, un cocon d’élégance au cœur de la capitale économique du Bénin. Notre hôtel 5 étoiles face aux plages du golfe de Guinée vous accueille dans une aura de raffinement et de bien-être absolu, où chaque expérience a été façonnée pour ravir les sens. La chaleur du sable, le camaïeu de l’océan et les nuances luxuriantes de la végétation côtière. Dans cet écrin de nature, le Sofitel Cotonou Marina Hotel & Spa s’érige avec son design contemporain, créant une fusion parfaite entre sophistication et beauté naturelle. Le Sofitel Cotonou Marina Hotel & Spa est un mariage exquis de l’élégance à la française et de la richesse culturelle béninoise. Avec ses 198 chambres au design original, trois restaurants, un lounge à l’ambiance festive et bien sûr son magnifique spa de 1000 m2. Notre hôtel est la destination de choix pour les voyageurs du monde entier, en quête d’une hospitalité d’exception. Description du poste Principales responsabilités : Sous les ordres du chef pâtissier, le boulanger sait fabriquer tous les types de pains, de viennoiseries et de produits traiteurs boulangers en utilisant toutes les méthodes de travail afin d’obtenir des produits présentant des qualités optimales. Le boulanger dispose d’une culture professionnelle lui permettant de communiquer sur son métier et d’encadrer une équipe de boulangers pour définir, organiser et contrôler le travail de production. Il possède des capacités artistiques lui permettant de mettre en valeur ses fabrications en utilisant les différentes techniques de décors. Il sait mettre en place et respecter les règles d’hygiène en vigueur permettant un travail irréprochable. Dans l’hôtellerie il doit avoir la capacité de produits pour plusieurs centaines de clients il disposera de matériels et d’une équipe adaptée et fonctionnelle. Compétences : Organiser l’ensemble de la production selon les règles de l’art et les contraintes et impératifs techniques, Sélectionner les matières premières en fonction de leurs qualités et en fonction du critère économique, Gérer les quantités mises en œuvre en fonction de la commande, Gestion optimisée des déchets et des pertes, Maîtriser le pétrissage, Fabriquer, cultiver et utiliser tous types de fermentation à acidité lactique ou acétique, Fabriquer tous types de pains, de sandwichs et tartines innovants et créatifs, Fabriquer tous types de viennoiseries, produits salés et sucrés à partir de pâte levée et de pâte levée feuilletée, Réaliser des décors en utilisant de la pâte à pain, de la pâte morte, de la pâte à sirop, de la pâte à écriture, Vérifier la qualité des matières premières, Stocker les matières premières et les produits finis dans de bonnes conditions, Garantir le respect des règles du guide de bonnes pratiques en hygiène, Respect des règles de sécurité alimentaire en vigueur dans l’utilisation des matières premières, Qualifications Expériences spécifiques : Minimum 5 ans d’expérience professionnelle dans le métier (en dehors de l’apprentissage), Être finaliste de concours ou disposer d’un titre d’excellence est considéré comme un atout, Expérience réussie en management d’équipe, Connaissances spécifiques : Diplôme dans le métier : CAP boulanger, BP boulanger, Bac professionnel métier de l’alimentation, section boulangerie pâtisserie. Ces formations devront toutes être complétées par plusieurs années d’expérience professionnelle avant de vous permettre d’accéder aux responsabilités de chef de réception ; des années d’expérience cruciales pour ce métier, Informations complémentaires La langue parlée au Bénin étant le français, toutes les candidatures doivent être exclusivement en français. Les candidatures dans une autre langue seront rejetées. Catégorie: Culinary Type d'emploi: Durée Indéterminée Type de Contrat: Temps Plein

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Responsibilities
Under the Pastry Chef, the baker is responsible for manufacturing all types of bread, viennoiseries, and bakery catering products using optimal methods to achieve high-quality results. This role involves communicating about the trade, supervising a team of bakers to define and control production work, and applying artistic skills for product presentation.
Sous chef Boulanger at Accor
Cotonou, Littoral, Benin - Full Time
Skills Needed
Baking, Pastry Making, Team Management, Hygiene Rules, Food Safety, Dough Kneading, Fermentation, Creative Bread Making, Viennoiserie Production, Raw Material Selection, Waste Management, Decorating Techniques, Production Organization
Specialization
Candidates must possess a minimum of 5 years of professional experience in the trade, excluding apprenticeships, and have successful team management experience. Required qualifications include a diploma such as CAP Boulanger, BP Boulanger, or Bac professionnel in food trades (bakery/pastry section), supplemented by several years of professional experience.
Experience Required
Minimum 5 year(s)
Chef de dépôt F/H/X at BUT
Trélissac, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Organization, Rigor, Flexibility, Firmness, Management Qualities, Sense Of Responsibility, Diplomacy, Stock Management, Arrivals Management, Shipments Management, Safety Compliance, Logistics Coordination
Specialization
Previous experience in this field is highly beneficial, and the ideal candidate must be organized, rigorous, and possess strong managerial qualities, a sense of responsibility, and diplomacy. The candidate needs the ability to balance flexibility and firmness to ensure smooth operations and focused team performance.
Executive Sous Chef at TCH Social Austin
Austin, Texas, United States - Full Time
Skills Needed
Kitchen Leadership, Team Mentoring, Operational Excellence, Scheduling, Menu Costing, Recipe Development, Food Safety Compliance, Inventory Control, Team Training, Conflict Resolution, Cost Control, Plating Standards, Performance Reviews, Cross Training, Emotional Intelligence, Problem Solving
Specialization
Candidates must possess a minimum of 3–5 years of progressive kitchen leadership experience, preferably at the Sous Chef or Executive Sous Chef level, with proven success in high-volume or quality-driven settings. Strong background in scheduling, food cost control, recipe costing, and demonstrated success leading teams respectfully are essential requirements.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Motek Florida
Miami Beach, Florida, United States - Full Time
Skills Needed
Culinary Expertise, Leadership, Organizational Skills, Team Supervision, Quality Control, Inventory Management, Cost Control, Administrative Support, Food Safety, Sanitation, Communication, Mentoring, Staff Scheduling, Payroll Submission, Invoice Review, Collaboration
Specialization
Candidates must possess 3–5+ years of culinary leadership experience, preferably in a high-volume or upscale environment, with previous Sous Chef experience required. Essential qualifications include demonstrated knowledge of food safety, experience with inventory and cost control, strong organizational skills for multitasking, and effective communication for team collaboration.
Experience Required
Minimum 5 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)
Senior Banquet Chef at Minneapolis Club Inc
Minneapolis, Minnesota, United States - Full Time
Skills Needed
Banquet Preparation, High Volume Production, Culinary Techniques, Food Presentation, Plating, Buffet Preparation, Service Execution, Time Management, Organization, Teamwork, Food Safety, Sanitation Compliance, Recipe Adherence, Portion Control, Kitchen Operations
Specialization
Candidates must possess a minimum of 10 years of professional culinary experience, specifically in banquet or high-volume production settings, with private club or fine dining experience being preferred. Essential qualifications include strong knowledge of culinary techniques, kitchen operations, food safety standards, excellent organizational skills, and the ability to execute large-scale events while maintaining attention to detail.
Experience Required
Minimum 10 year(s)
Chef de dépôt F/H/X at BUT
Trélissac, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Organization, Rigor, Flexibility, Firmness, Management Qualities, Sense Of Responsibility, Diplomacy, Stock Management, Arrivals Management, Shipments Management, Safety Compliance, Logistics Coordination
Specialization
A prior experience in this field is highly advantageous, requiring an organized and rigorous individual with strong managerial qualities, a sense of responsibility, and diplomacy to ensure smooth operations. The candidate must excel at balancing flexibility and firmness to maintain focus on assigned missions.
Nursery Cook / Chef at Storal
Hove, England, United Kingdom - Full Time
Skills Needed
Food Hygiene, Health And Safety Regulations, Catering, Stock Management, Coshh Compliance, Dietary Needs Awareness
Specialization
You need to be Level 2 Food and Hygiene qualified with experience in a commercial kitchen. A solid understanding of Health and Safety regulations and COSHH is also required.
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Amritsar, Punjab, India - Full Time
Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Kitchen Management, Guest Satisfaction, Financial Performance, Sanitation Standards, Menu Development, Food Cost Management, Purchasing, Staff Training, Inventory Control, Customer Service, Problem Solving, Performance Management, Budgeting
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 strong leadership, ensuring strict sanitation and food standards, and managing departmental expenses like food cost.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Batam, Riau Islands, Indonesia - Full Time
Skills Needed
Culinary, Food Preparation, Staff Management, Inventory Management, Purchasing, Sanitation Standards, Menu Development, Quality Control, Customer Service, Team Leadership, Financial Management, Budgeting, Employee Development, Problem Solving, Communication, Training
Specialization
Candidates require a high school diploma or GED with 6 years of culinary experience, or a 2-year degree in a related field with 4 years of experience. The role demands strong leadership, financial acumen, and a commitment to exceptional customer service and culinary standards.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Mumbai, maharashtra, 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, Team Building, Performance Management, Safety Procedures, Problem Solving, Communication
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 culinary and sanitation standards are met, and managing human resources activities.
Experience Required
Minimum 5 year(s)
Chef des ventes F/H at METRO/MAKRO
Saint-Maximin, Hauts-de-France, France - Full Time
Skills Needed
Sales Management, Team Leadership, Client Relationship Management, Commercial Strategy, Market Development, Coaching, Communication, Problem Solving, Networking, Ambition, Vision Development, Dynamic Approach, Proposal Development, Trust Building, Performance Improvement, Customer Satisfaction
Specialization
Candidates should have at least 5 years of proven sales experience, ideally in distribution or food service. Strong leadership skills and the ability to develop market share are essential.
Experience Required
Minimum 5 year(s)
Chef de magasin H/F at Belambra Clubs & Hôtels
Le Grau-du-Roi, Occitania, France - Full Time
Skills Needed
Detail Orientation, Organization, Order Management, Inventory Control, Logistics, Stock Management, Data Entry, Supervision, Delivery Control, Hygiene Standards, Safety Standards, Negotiation, Computer Proficiency, Haccp Compliance, Supply Chain Vision
Specialization
Candidates must be rigorous, detail-oriented, and possess strong organizational and logistical skills, ideally with successful field experience in catering. A key requirement is proficiency in applying HACCP processes and the ability to negotiate effectively with suppliers regarding orders and pricing.
Experience Required
Minimum 2 year(s)
Relief Chef Manager at BaxterStorey
Stevenage, England, United Kingdom - Full Time
Skills Needed
Menu Planning, Employee Management, Inventory Management, Customer Relations, Health And Safety Compliance, Budget Management, Menu Development, Documentation Compliance, Creative Culinary Skills, Leadership Abilities, Communication Skills, Interpersonal Skills, Food Cost Management, Adaptability, Team Management
Specialization
Candidates should have proven experience as a Chef Manager and an understanding of the contract catering sector. Excellent culinary skills, leadership abilities, and knowledge of food safety regulations are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at bartaco
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Mentoring, Communication, Problem Solving, Attention To Detail, Food Safety, Quality Control, Inventory Management, Operational Excellence, Guest Experience, Training, Scheduling, Collaboration, Hospitality, Creativity
Specialization
Candidates should have at least 3 years of culinary management experience and excellent cooking skills. Mentoring and training abilities, along with attention to detail and flexibility in working hours, are also required.
Experience Required
Minimum 2 year(s)
Full-Time Sous Chef at Episcopal SeniorLife Communities
Honeoye Falls, New York, United States - Full Time
Skills Needed
Supervision, Food Preparation, Training, Sautéing, Broiling, Poaching, Frying, Baking, Sauce Preparation, Stock Making, Butchering, Menu Development, Inventory Control, Scheduling, Leadership, Communication
Specialization
Candidates must possess a high school diploma or equivalent with 12th-grade level reading, comprehension, and writing ability; culinary training is preferred. Essential qualifications include the ability to work independently, strong leadership and communication skills, and the physical capacity to occasionally lift 50 pounds.
Experience Required
Minimum 2 year(s)
Chef des ventes F/H at METRO/MAKRO
Saint-Maximin, Hauts-de-France, France - Full Time
Skills Needed
Sales Management, Team Leadership, Client Relationship Management, Commercial Strategy, Market Development, Coaching, Communication, Problem Solving, Networking, Ambition, Vision Development, Dynamic Approach, Proactivity, Trust Building, Performance Improvement
Specialization
Candidates should have at least 5 years of proven commercial experience in a similar role, ideally in distribution. Strong leadership skills and the ability to develop team members and achieve objectives are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Marriott Hotel Lingfield Park Racecourse
West Lombok Regency, West Nusa Tenggara, Indonesia - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Teamwork, Food Safety, Menu Development, Customer Service, Budget Management, Staff Training, Problem Solving, Sanitation Standards, Performance Monitoring, Interpersonal Skills, Cooking Techniques, Employee Development, Operational Management
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage areas. Strong leadership, communication, and culinary skills are essential.
Experience Required
Minimum 5 year(s)
Chef Économat (H/F) at Accor
Marrakesh, Marrakech-Safi, Morocco - Full Time
Skills Needed
Stock Management, Inventory Control, Negotiation Skills, Organizational Skills, Time Management, Analytical Skills, Communication Skills, Teamwork, Food Knowledge, Accounting Procedures, Legal Compliance, Problem Solving, Cost Optimization, Product Traceability, Safety Standards, Supply Chain Management
Specialization
Candidates should have a degree in accounting or business management and prior experience in supply management within the hotel sector. Strong negotiation, organizational, and analytical skills are essential for this role.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Seed to Table
Naples, Florida, United States - Full Time
Skills Needed
Kitchen Management, Food Safety, Sanitation Standards, Team Leadership, Culinary Training, Food Quality Monitoring, Inventory Control, Guest Satisfaction, Communication Skills, Problem Solving, Recipe Development, Performance Management, Staffing, Scheduling, Culinary Techniques, Customer Service
Specialization
Candidates should have over 5 years of kitchen management experience in a high-volume setting and a good understanding of sanitation standards. Effective communication and leadership skills are essential for training and motivating a diverse culinary team.
Experience Required
Minimum 5 year(s)