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Chef De Partie Jobs overseas

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CHEF DE MAGASIN H/F at Groupement Mousquetaires
Les Sables-d'Olonne, Pays de la Loire, France - Full Time
Skills Needed
Team Management, Stock Control, Inventory Management, Sales Procedures, Customer Loyalty, After Sales Service, Safety Procedures, Pricing Strategy, Competition Monitoring, Team Development, Performance Improvement, Customer Satisfaction, Retail Management, Warehouse Format Operations
Specialization
Candidates must be field-oriented individuals passionate about commerce and customer contact, with proven management experience in a similar role within DIY, retail, or wholesale sectors. Strong management techniques, the ability to express viewpoints, and a drive to foster team collaboration for performance and customer satisfaction are essential.
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 Madeline Hotel and Residences Auberge Resorts Collection
Town of Gardiner, New York, United States - Full Time
Skills Needed
Culinary Expertise, Menu Development, Staff Supervision, Food Preparation, Inventory Management, Health Standards, Recipe Standardization, Training, Mentoring, Cost Control, Labor Management, Sanitation Practices, Teamwork, Creativity, Presentation Skills, Seasonal Ingredients
Specialization
Candidates must have prior experience as an Executive Sous Chef and a minimum of 5-8 years of culinary experience in established restaurants or catering companies. Experience in a luxury hotel or Michelin-rated restaurant is preferred.
Experience Required
Minimum 5 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Trégastel, Brittany, France - Full Time
Skills Needed
Culinary Production, Management, Team Leadership, Menu Planning, Technical Sheets Adherence, Buffet Presentation, Service Organization, Team Supervision, Team Training, Hygiene Standards, Safety Rules, Inventory Management, Haccp Compliance, Operational Leadership, Creative Talent
Specialization
Candidates must hold a CAP/BEP in Cuisine and possess a minimum of five years of successful experience managing large volumes, buffets, and leading teams. The ideal candidate is pedagogical regarding HACCP compliance, rigorous in following technical specifications, possesses excellent interpersonal skills for interacting with vacationers, and acts as an available operational and technical leader.
Experience Required
Minimum 5 year(s)
Chef de dépôt - H/F at NEO2 Consultant
Tours, Centre-Val de Loire, France - Full Time
Skills Needed
Rigor, Organization, Punctuality, Reliability, Office Pack Mastery, Good Interpersonal Skills, Service Orientation, Hse Compliance, Risk Prevention, Icpe Norms, Waste Management, Team Management
Specialization
The ideal candidate must demonstrate rigor, strong organizational skills, punctuality, and reliability, along with proficiency in the Office Pack. Essential soft skills include good interpersonal abilities and a strong service orientation, particularly when dealing with clients, delivery drivers, and external service providers.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Potawatomi Casino | Hotel
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Budget Management, Team Leadership, Food Safety, Inventory Control, Staff Training, Cost Analysis, Performance Management, Strategic Planning, Kitchen Management, Microsoft Office, Communication, Problem Solving, Vendor Relations
Specialization
Candidates must have at least 7 years of progressively responsible experience in high-volume, multi-venue establishments and 3 years of managerial experience. A high school diploma is required, with preference given to those holding American Culinary Federation certification.
Experience Required
Minimum 5 year(s)
Chef des Ventes F/H at METRO/MAKRO
Chaponnay, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Sales Policy Definition, Budget Elaboration, Team Management, Sales Objective Achievement, Activity Coordination, Sales Force Control, Field Sales Coaching, Client Portfolio Development, Market Knowledge, Competitor Analysis, Internal Communication, Procedure Adherence, Sales Reporting, Recruitment, Team Cohesion, Sales Techniques
Specialization
Candidates must have a degree from BAC+3 to BAC+5 in commerce, coupled with solid sales experience in food distribution, ideally in the HORECA sector, and proven success managing a field sales team. The ideal candidate acts as both a coach and captain, motivated by challenges and proficient in sales and commercialization techniques.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Maysville, Kentucky, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Kitchen Management, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Food Preparation, Training And Teaching, Communication, Interpersonal Skills, Organization
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A TWIC card and ServSafe Manager Certification are required or strongly preferred, along with the ability to live and work on a vessel for extended periods.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Holland, Michigan, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Staff Training, Inventory Management, Buffet Preparation, Interpersonal Skills, Oral Communication
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Maui Brewing Co.
Lahaina, Hawaii, United States - Full Time
Skills Needed
Culinary Leadership, Team Management, Kitchen Operations, Quality Control, Staff Development, Menu Execution, Food Safety, Business Growth, Relationship Management, Service Standards
Specialization
Candidates must demonstrate strong leadership capabilities at an executive chef level. A TB clearance is required for food handling in the State of Hawaii.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
New Madrid, Missouri, United States - Full Time
Skills Needed
Culinary Operations, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Interpersonal Skills, Oral Communication, Training And Teaching, Buffet Preparation, Inventory Management, Kitchen Organization
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
St. Francisville, Louisiana, United States - Full Time
Skills Needed
Culinary Operations, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Interpersonal Skills, Oral Communication, Training And Teaching, Inventory Management, Food Preparation
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Hannibal, Missouri, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Kitchen Management, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Food Preparation, Communication, Interpersonal Skills, Training And Teaching
Specialization
Candidates must have a minimum of 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Chef de bar (h/f/x) at Accor
Avignon, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Management, Bar Operations, Inventory Management, Cost Control, Profitability Analysis, Cocktail Preparation, Wine Knowledge, Supplier Sourcing, Negotiation, Staff Training, Operational Planning, Customer Service, Leadership, Menu Development
Specialization
Candidates must have proven experience in bar management, including strong knowledge of spirits, wines, and cocktails. A demonstrated ability to manage teams, handle supplier negotiations, and maintain profitability is required.
Experience Required
Minimum 5 year(s)
Chef $22.50-$26/hr* at Nugget Market, Inc.
Sonoma, California, United States - Full Time
Skills Needed
Food Preparation, Guest Service, Recipe Execution, Order Taking, Knife Skills, Communication, Multi Tasking, Prioritization, Sanitation, Inventory Management
Specialization
Applicants must be at least 18 years old and possess previous industry experience in a similar role, along with intermediate to excellent knife skills. Candidates need to be available for various shifts, potentially starting as early as 4 am or ending as late as 6 pm, and must demonstrate enthusiasm, strong communication, and the ability to multitask.
Experience Required
Minimum 2 year(s)
CHEF BOUCHER (H/F) at Groupement Mousquetaires
Capbreton, New Aquitaine, France - Full Time
Skills Needed
Butchery, Cutting, Preparation, Sales, Hygiene Standards, Inventory Management, Ordering, Customer Advising, Product Merchandising
Specialization
The candidate will be responsible for managing the Butchery department, acting as an ambassador for the company's commitments and image. This requires proficiency in traditional butchery techniques, adherence to hygiene norms, and strong customer service skills.
Sous Chef - Henshin at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Indonesia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Food Preparation, Inventory Management, Budget Management, Team Leadership, Customer Service, Quality Control, Staff Training, Performance Management, Labor Management
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 guest expectations.
Experience Required
Minimum 2 year(s)
Chef de magasin H/F at Belambra Clubs & Hôtels
Mont-de-Lans, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Detail Orientation, Organization, Order Management, Inventory Control, Logistics, Stock Management, Purchasing, Supplier Negotiation, Data Entry, Supervision, Delivery Compliance, Hygiene Standards, Safety Standards, Haccp Compliance, It Proficiency, Management
Specialization
Candidates should possess strong organizational skills, a keen eye for detail regarding product quality and pricing, and proven field experience in catering or restaurant environments. Proficiency in IT tools, including the Moneweb software, and a solid understanding of HACCP processes are essential for this logistics and management role.
Experience Required
Minimum 2 year(s)
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)
CHEF DE MAGASIN H/F at Groupement Mousquetaires
Les Sables-d'Olonne, Pays de la Loire, France -
Full Time

Start Date

Immediate

Expiry Date

25 May, 26

Salary

0.0

Posted On

24 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Team Management, Stock Control, Inventory Management, Sales Procedures, Customer Loyalty, After-Sales Service, Safety Procedures, Pricing Strategy, Competition Monitoring, Team Development, Performance Improvement, Customer Satisfaction, Retail Management, Warehouse Format Operations

Industry

Retail Groceries

Description
Description de l'entreprise Rejoindre le Groupement Les Mousquetaires, c’est intégrer un acteur majeur de la grande distribution avec 7 enseignes. C’est aussi évoluer au sein d’un groupe singulier, présent sur 3 marchés (alimentaire, bricolage, mobilité), qui réunit 150 000 collaborateurs et compte plus de 3 000 chefs d’entreprise ! Brico Cash, c’est l’enseigne de bricolage des professionnels et particuliers en format entrepôt. Créé en 2011, Brico Cash est devenu un incontournable de la construction et de la rénovation, un secteur en pleine expansion. Les clients viennent (et reviennent) pour trouver des produits de qualité à prix discount, disponibles immédiatement en grande quantité. Description du poste Acteur référent du magasin, votre quotidien sera de faire appliquer * les 3P « PRIX/PLEIN/PROPRE », avec l’aide de votre équipe, sur un secteur donné. Vous avez une équipe de 4/6 personnes à manager au quotidien afin d’atteindre les objectifs fixés par votre hiérarchie. Votre mission est de proposer à notre clientèle un magasin toujours propre, rempli et offrant des tarifs les plus attractifs. Vous serez formé(ée) et accompagné(ée) par notre direction en magasin sur les différents protocoles à respecter et à faire respecter, afin d’atteindre vos objectifs : Plein : suivre le stock, les réassorts, les ventes, les ruptures, les surstocks Propre : nettoyage, sécurité, un rayon clair répondant au libre-service Prix : un tarif propre, en place, une veille active sur la concurrence Démarque : vol, casse, démarque connue et inventaire * les procédures de vente et la fidélisation de nos clients * Le suivi des SAV et l'accompagnement des dossiers plus difficiles auprès de votre équipe Vous êtes une Femme ou un Homme de terrain, attaché(e) à l’accompagnement et au développement de votre équipe, Vous fédérez vos collaborateurs autour d’un projet commun afin de développer la performance et la satisfaction clients. Le caces 1 et 3 est un plus Qualifications Passionné(e) par le commerce, le contact client et soucieux (se) de la tenue d’un magasin vendeur, vous avez déjà éprouvé ces qualités dans une expérience significative en tant que manager, chef d'équipe, chef de magasin, sur un poste similaire en GSB ou magasin de détail ou négoce Vous avez une bonne maîtrise des différentes techniques de management et vous aimez les challenges Vous exprimez facilement votre point de vue et vos expériences passées, et n’avez pas peur d’échanger vos idées pour faire avancer les choses positivement avec votre équipe et votre hiérarchie. Informations complémentaires Votre contrat à 35h00 à temps plein en CDI. Jamais de travail le dimanche – Possibilité de congés payés sur toute l’année sauf avril et mai Horaires de travail sur le temps d’ouverture du magasin 7h00-12h30 / 14h00-19h00 Salaire selon profil Tickets restaurants – Mutuelle entreprise Notre culture d’entreprise est basée sur des valeurs humaines. Notre communication reste simple et très facile, aussi bien verticale qu’horizontale. Chaque collaborateur a une place essentielle à notre stratégie d’entreprise et à notre réussite quotidienne. « Seul on va vite, Ensemble on va plus loin ! » Notre façon de vous manager : · Formation en interne, à votre rythme et selon votre évolution · Développement de vos compétences · Adaptation aux différentes situations · Partage et échanges d’idées · Écoute et tolérance · Entre-aide Chacun doit être épanouie dans les tâches qui lui sont attribuées pour sa motivation personnelle entraînant ainsi une cohésion de groupe et une motivation collective. Formation en interne, développement de vos compétences, adaptation aux différentes situations, partage et échange d'idées, écoute et tolérance, entre-aide sont les mots d'ordre de notre façon de manager. Type de contrat: CDI
Responsibilities
The role involves acting as the store's key reference point, ensuring the application of the '3P' standards (Price/Full/Clean) across a designated sector with the support of a 4 to 6 person team. Key missions include maintaining a clean store, ensuring product availability in large quantities, and offering attractive pricing to customers.
CHEF DE MAGASIN H/F at Groupement Mousquetaires
Les Sables-d'Olonne, Pays de la Loire, France - Full Time
Skills Needed
Team Management, Stock Control, Inventory Management, Sales Procedures, Customer Loyalty, After Sales Service, Safety Procedures, Pricing Strategy, Competition Monitoring, Team Development, Performance Improvement, Customer Satisfaction, Retail Management, Warehouse Format Operations
Specialization
Candidates must be field-oriented individuals passionate about commerce and customer contact, with proven management experience in a similar role within DIY, retail, or wholesale sectors. Strong management techniques, the ability to express viewpoints, and a drive to foster team collaboration for performance and customer satisfaction are essential.
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 Madeline Hotel and Residences Auberge Resorts Collection
Town of Gardiner, New York, United States - Full Time
Skills Needed
Culinary Expertise, Menu Development, Staff Supervision, Food Preparation, Inventory Management, Health Standards, Recipe Standardization, Training, Mentoring, Cost Control, Labor Management, Sanitation Practices, Teamwork, Creativity, Presentation Skills, Seasonal Ingredients
Specialization
Candidates must have prior experience as an Executive Sous Chef and a minimum of 5-8 years of culinary experience in established restaurants or catering companies. Experience in a luxury hotel or Michelin-rated restaurant is preferred.
Experience Required
Minimum 5 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Trégastel, Brittany, France - Full Time
Skills Needed
Culinary Production, Management, Team Leadership, Menu Planning, Technical Sheets Adherence, Buffet Presentation, Service Organization, Team Supervision, Team Training, Hygiene Standards, Safety Rules, Inventory Management, Haccp Compliance, Operational Leadership, Creative Talent
Specialization
Candidates must hold a CAP/BEP in Cuisine and possess a minimum of five years of successful experience managing large volumes, buffets, and leading teams. The ideal candidate is pedagogical regarding HACCP compliance, rigorous in following technical specifications, possesses excellent interpersonal skills for interacting with vacationers, and acts as an available operational and technical leader.
Experience Required
Minimum 5 year(s)
Chef de dépôt - H/F at NEO2 Consultant
Tours, Centre-Val de Loire, France - Full Time
Skills Needed
Rigor, Organization, Punctuality, Reliability, Office Pack Mastery, Good Interpersonal Skills, Service Orientation, Hse Compliance, Risk Prevention, Icpe Norms, Waste Management, Team Management
Specialization
The ideal candidate must demonstrate rigor, strong organizational skills, punctuality, and reliability, along with proficiency in the Office Pack. Essential soft skills include good interpersonal abilities and a strong service orientation, particularly when dealing with clients, delivery drivers, and external service providers.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Potawatomi Casino | Hotel
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Budget Management, Team Leadership, Food Safety, Inventory Control, Staff Training, Cost Analysis, Performance Management, Strategic Planning, Kitchen Management, Microsoft Office, Communication, Problem Solving, Vendor Relations
Specialization
Candidates must have at least 7 years of progressively responsible experience in high-volume, multi-venue establishments and 3 years of managerial experience. A high school diploma is required, with preference given to those holding American Culinary Federation certification.
Experience Required
Minimum 5 year(s)
Chef des Ventes F/H at METRO/MAKRO
Chaponnay, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Sales Policy Definition, Budget Elaboration, Team Management, Sales Objective Achievement, Activity Coordination, Sales Force Control, Field Sales Coaching, Client Portfolio Development, Market Knowledge, Competitor Analysis, Internal Communication, Procedure Adherence, Sales Reporting, Recruitment, Team Cohesion, Sales Techniques
Specialization
Candidates must have a degree from BAC+3 to BAC+5 in commerce, coupled with solid sales experience in food distribution, ideally in the HORECA sector, and proven success managing a field sales team. The ideal candidate acts as both a coach and captain, motivated by challenges and proficient in sales and commercialization techniques.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Maysville, Kentucky, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Kitchen Management, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Food Preparation, Training And Teaching, Communication, Interpersonal Skills, Organization
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A TWIC card and ServSafe Manager Certification are required or strongly preferred, along with the ability to live and work on a vessel for extended periods.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Holland, Michigan, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Staff Training, Inventory Management, Buffet Preparation, Interpersonal Skills, Oral Communication
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Maui Brewing Co.
Lahaina, Hawaii, United States - Full Time
Skills Needed
Culinary Leadership, Team Management, Kitchen Operations, Quality Control, Staff Development, Menu Execution, Food Safety, Business Growth, Relationship Management, Service Standards
Specialization
Candidates must demonstrate strong leadership capabilities at an executive chef level. A TB clearance is required for food handling in the State of Hawaii.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
New Madrid, Missouri, United States - Full Time
Skills Needed
Culinary Operations, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Interpersonal Skills, Oral Communication, Training And Teaching, Buffet Preparation, Inventory Management, Kitchen Organization
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
St. Francisville, Louisiana, United States - Full Time
Skills Needed
Culinary Operations, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Interpersonal Skills, Oral Communication, Training And Teaching, Inventory Management, Food Preparation
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Hannibal, Missouri, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Kitchen Management, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Food Preparation, Communication, Interpersonal Skills, Training And Teaching
Specialization
Candidates must have a minimum of 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Chef de bar (h/f/x) at Accor
Avignon, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Management, Bar Operations, Inventory Management, Cost Control, Profitability Analysis, Cocktail Preparation, Wine Knowledge, Supplier Sourcing, Negotiation, Staff Training, Operational Planning, Customer Service, Leadership, Menu Development
Specialization
Candidates must have proven experience in bar management, including strong knowledge of spirits, wines, and cocktails. A demonstrated ability to manage teams, handle supplier negotiations, and maintain profitability is required.
Experience Required
Minimum 5 year(s)
Chef $22.50-$26/hr* at Nugget Market, Inc.
Sonoma, California, United States - Full Time
Skills Needed
Food Preparation, Guest Service, Recipe Execution, Order Taking, Knife Skills, Communication, Multi Tasking, Prioritization, Sanitation, Inventory Management
Specialization
Applicants must be at least 18 years old and possess previous industry experience in a similar role, along with intermediate to excellent knife skills. Candidates need to be available for various shifts, potentially starting as early as 4 am or ending as late as 6 pm, and must demonstrate enthusiasm, strong communication, and the ability to multitask.
Experience Required
Minimum 2 year(s)
CHEF BOUCHER (H/F) at Groupement Mousquetaires
Capbreton, New Aquitaine, France - Full Time
Skills Needed
Butchery, Cutting, Preparation, Sales, Hygiene Standards, Inventory Management, Ordering, Customer Advising, Product Merchandising
Specialization
The candidate will be responsible for managing the Butchery department, acting as an ambassador for the company's commitments and image. This requires proficiency in traditional butchery techniques, adherence to hygiene norms, and strong customer service skills.
Sous Chef - Henshin at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Indonesia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Food Preparation, Inventory Management, Budget Management, Team Leadership, Customer Service, Quality Control, Staff Training, Performance Management, Labor Management
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 guest expectations.
Experience Required
Minimum 2 year(s)
Chef de magasin H/F at Belambra Clubs & Hôtels
Mont-de-Lans, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Detail Orientation, Organization, Order Management, Inventory Control, Logistics, Stock Management, Purchasing, Supplier Negotiation, Data Entry, Supervision, Delivery Compliance, Hygiene Standards, Safety Standards, Haccp Compliance, It Proficiency, Management
Specialization
Candidates should possess strong organizational skills, a keen eye for detail regarding product quality and pricing, and proven field experience in catering or restaurant environments. Proficiency in IT tools, including the Moneweb software, and a solid understanding of HACCP processes are essential for this logistics and management role.
Experience Required
Minimum 2 year(s)
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)