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Chef De Partie Jobs overseas

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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 Motek Florida
Miami, 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, Coaching, Multitasking, Prioritization, Bilingual Proficiency
Specialization
Candidates must possess 3–5+ years of culinary leadership experience, preferably in a high-volume or upscale environment, with previous Sous Chef experience being required. Essential qualifications include demonstrated knowledge of food safety, experience with inventory and cost control, strong organizational skills for fast-paced environments, and effective team-oriented communication.
Experience Required
Minimum 5 year(s)
Chef $22.50-$26/hr* at Nugget Market, Inc.
Tiburon, California, United States - Full Time
Skills Needed
Knife Skills, Communication Skills, Multi Tasking, Prioritizing, Recipe Execution, Guest Service, Sanitation, Product Ordering, Computer Skills
Specialization
Candidates must be at least 18 years old and possess previous industry experience in a similar role, along with intermediate to excellent knife skills. Essential soft skills include being outgoing, approachable, enthusiastic, and having excellent communication abilities to manage tasks in a fast-paced setting.
Experience Required
Minimum 2 year(s)
Chef de Rayon (F/H) at CASTORAMA
Cormeilles-en-Parisis, Ile-de-France, France - Full Time
Skills Needed
Proximity Management, Commercial Activity Development, Sales Performance Tracking, Stock Optimization, Team Animation, Training, Onboarding, Hygiene And Safety Compliance, Loss Prevention, Customer Service, Merchandising, Sales Operations
Specialization
Candidates must be ready for new challenges, possess team animation skills, strong customer service orientation, and a passion for home improvement. A Bac+2 to Bac+4 level education is required, along with essential experience in the Distribution sector.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Escobecques, Hauts-de-France, France - Full Time
Skills Needed
Team Management, Order Management, Hygiene Control, Culinary Techniques, Haccp Standards, Organization, Rigor, Autonomy, Interpersonal Skills, Customer Service
Specialization
Candidates should ideally possess a diploma in hospitality/catering (CAP, BEP, Bac Pro, BTS) and have significant experience in catering, preferably collective catering. Required competencies include mastery of culinary techniques, HACCP standards, team management skills, organization, rigor, autonomy, and excellent interpersonal skills.
Experience Required
Minimum 2 year(s)
EXECUTIVE SOUS CHEF at Accor
Putrajaya, Putrajaya, Malaysia - Full Time
Skills Needed
Operational Leadership, Menu Planning, Staff Development, Cost Control, Quality Assurance, Safety Assurance, Haccp, Halal Certification, Inventory Management, Food Cost Control, Training, Communication, Organizational Skills, Multi Tasking, Team Building, Self Starter
Specialization
Candidates need 4–6 years of culinary/F&B experience, including at least 3 years in a senior leadership role, and must possess strong leadership, communication, and organizational skills. A high school diploma is required, though a culinary degree is preferred, and fluency in English is mandatory for this role.
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)
Executive Sous Chef at Accor
Sebung Lagoi, Riau Islands, Indonesia - Full Time
Skills Needed
Culinary Leadership, Financial Forecasting, Budgeting, Inventory Control, Guest Satisfaction, Team Leadership, Food Presentation, Health And Safety, Menu Development, Recruiting, Mentoring, Labor Management, Food Cost Control, Productivity Optimization, Succession Planning
Specialization
Candidates must possess a minimum of eight years of progressive culinary leadership experience, preferably within a luxury hotel or high-volume kitchen environment. Proven ability to lead with influence, foster trust, and demonstrate strategic expertise in labor management and food cost control are essential qualifications.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at Accor
Nusantara, East Kalimantan, Indonesia - Full Time
Skills Needed
Kitchen Operations, Teamwork, Creativity, Consistency, Culinary Functions, Stewarding Functions, Banquet Operations, Food Cost Management, Labor Management, Purchasing, Inventory Control, Menu Design, Haccp Standards, Guest Engagement, Colleague Engagement, Media Engagement
Specialization
Candidates must have a minimum of two years of experience in a similar role within an international brand, proficiency in both Bahasa Indonesia and English, and proven ability to manage culinary and stewarding teams effectively. Adaptability, strong cost control knowledge, and media confidence are also essential qualifications.
Experience Required
Minimum 2 year(s)
VIP/ Backstage Chef at ASM Global
, , United States - Full Time
Skills Needed
Buffet Cooking, High Volume Cooking, Food Presentation, Portion Control, Food Safety, Sanitation, Menu Planning, Inventory Management, Time Management, Organizational Skills, Adaptability, Teamwork, Multitasking, Culinary Expertise
Specialization
Candidates must have proven experience as a cook in a high-volume setting like a buffet, hotel, or resort, possessing knowledge of diverse cuisines and cooking techniques. Essential qualifications include strong adherence to food safety regulations and the ability to maintain attention to detail in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Amritsar, Punjab, India -
Full Time

Start Date

Immediate

Expiry Date

27 May, 26

Salary

0.0

Posted On

26 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

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

Industry

Hospitality

Description
JOB SUMMARY Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising 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. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • 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. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. 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. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and 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. 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. At Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We’re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le Méridien. In joining Le Méridien, 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.
Responsibilities
The Executive Sous Chef exhibits culinary talents by performing tasks while assisting in leading staff and managing all food-related functions, aiming to improve guest and employee satisfaction while maximizing financial performance. This role involves supervising all kitchen areas, ensuring high-quality product consistency, and guiding the development of staff across all food preparation and support areas.
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 Motek Florida
Miami, 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, Coaching, Multitasking, Prioritization, Bilingual Proficiency
Specialization
Candidates must possess 3–5+ years of culinary leadership experience, preferably in a high-volume or upscale environment, with previous Sous Chef experience being required. Essential qualifications include demonstrated knowledge of food safety, experience with inventory and cost control, strong organizational skills for fast-paced environments, and effective team-oriented communication.
Experience Required
Minimum 5 year(s)
Chef $22.50-$26/hr* at Nugget Market, Inc.
Tiburon, California, United States - Full Time
Skills Needed
Knife Skills, Communication Skills, Multi Tasking, Prioritizing, Recipe Execution, Guest Service, Sanitation, Product Ordering, Computer Skills
Specialization
Candidates must be at least 18 years old and possess previous industry experience in a similar role, along with intermediate to excellent knife skills. Essential soft skills include being outgoing, approachable, enthusiastic, and having excellent communication abilities to manage tasks in a fast-paced setting.
Experience Required
Minimum 2 year(s)
Chef de Rayon (F/H) at CASTORAMA
Cormeilles-en-Parisis, Ile-de-France, France - Full Time
Skills Needed
Proximity Management, Commercial Activity Development, Sales Performance Tracking, Stock Optimization, Team Animation, Training, Onboarding, Hygiene And Safety Compliance, Loss Prevention, Customer Service, Merchandising, Sales Operations
Specialization
Candidates must be ready for new challenges, possess team animation skills, strong customer service orientation, and a passion for home improvement. A Bac+2 to Bac+4 level education is required, along with essential experience in the Distribution sector.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Escobecques, Hauts-de-France, France - Full Time
Skills Needed
Team Management, Order Management, Hygiene Control, Culinary Techniques, Haccp Standards, Organization, Rigor, Autonomy, Interpersonal Skills, Customer Service
Specialization
Candidates should ideally possess a diploma in hospitality/catering (CAP, BEP, Bac Pro, BTS) and have significant experience in catering, preferably collective catering. Required competencies include mastery of culinary techniques, HACCP standards, team management skills, organization, rigor, autonomy, and excellent interpersonal skills.
Experience Required
Minimum 2 year(s)
EXECUTIVE SOUS CHEF at Accor
Putrajaya, Putrajaya, Malaysia - Full Time
Skills Needed
Operational Leadership, Menu Planning, Staff Development, Cost Control, Quality Assurance, Safety Assurance, Haccp, Halal Certification, Inventory Management, Food Cost Control, Training, Communication, Organizational Skills, Multi Tasking, Team Building, Self Starter
Specialization
Candidates need 4–6 years of culinary/F&B experience, including at least 3 years in a senior leadership role, and must possess strong leadership, communication, and organizational skills. A high school diploma is required, though a culinary degree is preferred, and fluency in English is mandatory for this role.
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)
Executive Sous Chef at Accor
Sebung Lagoi, Riau Islands, Indonesia - Full Time
Skills Needed
Culinary Leadership, Financial Forecasting, Budgeting, Inventory Control, Guest Satisfaction, Team Leadership, Food Presentation, Health And Safety, Menu Development, Recruiting, Mentoring, Labor Management, Food Cost Control, Productivity Optimization, Succession Planning
Specialization
Candidates must possess a minimum of eight years of progressive culinary leadership experience, preferably within a luxury hotel or high-volume kitchen environment. Proven ability to lead with influence, foster trust, and demonstrate strategic expertise in labor management and food cost control are essential qualifications.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at Accor
Nusantara, East Kalimantan, Indonesia - Full Time
Skills Needed
Kitchen Operations, Teamwork, Creativity, Consistency, Culinary Functions, Stewarding Functions, Banquet Operations, Food Cost Management, Labor Management, Purchasing, Inventory Control, Menu Design, Haccp Standards, Guest Engagement, Colleague Engagement, Media Engagement
Specialization
Candidates must have a minimum of two years of experience in a similar role within an international brand, proficiency in both Bahasa Indonesia and English, and proven ability to manage culinary and stewarding teams effectively. Adaptability, strong cost control knowledge, and media confidence are also essential qualifications.
Experience Required
Minimum 2 year(s)
VIP/ Backstage Chef at ASM Global
, , United States - Full Time
Skills Needed
Buffet Cooking, High Volume Cooking, Food Presentation, Portion Control, Food Safety, Sanitation, Menu Planning, Inventory Management, Time Management, Organizational Skills, Adaptability, Teamwork, Multitasking, Culinary Expertise
Specialization
Candidates must have proven experience as a cook in a high-volume setting like a buffet, hotel, or resort, possessing knowledge of diverse cuisines and cooking techniques. Essential qualifications include strong adherence to food safety regulations and the ability to maintain attention to detail in a fast-paced environment.
Experience Required
Minimum 2 year(s)