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

Chef De Partie Jobs overseas

About 8494 results in (17) seconds Clear Filters

Jobs Search

About 8494 results in (17) seconds
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
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)
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)
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)
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)
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 Arcis Golf
Littleton, Colorado, United States - Full Time
Skills Needed
Food Preparation, Staff Supervision, Scheduling, Guest Relations, Food Cost Control, Inventory Management, Cleanliness Maintenance, Communication, Organizational Skills, Attention To Detail, Motivation, Problem Solving, Team Leadership
Specialization
Candidates need 3 to 4 years of food and beverage management or supervisory experience, along with excellent people and communication skills. Proven experience in managing guest relations, handling stress, demonstrating customer service, and managing food and beverage operations is required, along with schedule flexibility including evenings and weekends.
Experience Required
Minimum 2 year(s)
Event Catering Chef at Butler's Pantry
St. Louis, Missouri, United States - Full Time
Skills Needed
Culinary Operations, Quality Control, Food Safety, Interpersonal Skills, Problem Solving, Teamwork, Leadership, Attention To Detail, Customer Service, Flexibility, Professionalism, Time Management, Ambassadorship, Stress Management, Communication, Presentation Skills
Specialization
Candidates should have at least 3 years of relevant experience and possess strong interpersonal skills. They must be able to handle a fast-paced environment and work flexible hours.
Experience Required
Minimum 2 year(s)
Open Call - Hiring All Back of House! at Bazaar Holdings Hotel Development LLC
New York, New York, United States - Full Time
Skills Needed
Culinary Professional, Prep Cook, Line Cook, Chef De Partie, Pastry Cook, Pastry Chef De Partie, Craftsmanship, Hospitality
Specialization
Candidates must be passionate and dedicated culinary professionals with availability to work weekdays, weeknights, weekends, and holidays. Applicants are required to RSVP by applying to the posting, noting their interested role, and bringing a printed resume to the open call event.
Chef / Cheffe de Projet Industriel TCE at Artelia
Martigues, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Project Management, Engineering, Client Relations, Technical Oversight, Financial Management, Planning, Quality Assurance, Team Leadership, Problem Solving, Communication, Iso 9001, Mase, Installation General, Piping, Construction, Design
Specialization
Candidates should have a BAC+5 or engineering degree and at least 10 years of experience in a similar role within industrial engineering. Experience in project management, particularly in the chemical or petrochemical sectors, is essential.
Experience Required
Minimum 10 year(s)
EN - Chefs & Cooks_Commis Chef (Pizza) at Radisson Hotel Group
Gqeberha, Eastern Cape, South Africa - Full Time
Skills Needed
Pizza Preparation, Kitchen Operations Support, Guest Satisfaction, Team Collaboration, Cost Control, Inventory Control, Compliance Adherence, Problem Resolution, Creative Solutions, Professionalism
Specialization
Prior kitchen experience is beneficial but not mandatory; candidates should possess a hands-on approach and a strong commitment to delivering exceptional guest service. Essential qualities include personal integrity, a passion for hospitality, and the ability to find creative solutions while taking ownership of assigned duties.
Head Chef (Associate Restaurant Chef) at Laguna Phuket
Phuket City Municipality, , Thailand - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Cost Control, Leadership, Team Development, Food Safety, Hygiene Standards, Culinary Creativity, Trend Analysis, Staff Training
Specialization
Candidates must have proven experience in a Head Chef or similar leadership role. Strong leadership, team management skills, and a creative understanding of food trends are required.
Experience Required
Minimum 5 year(s)
EN - Chefs & Cooks_Sous Chef (Junior) at Radisson Hotel Group
Gqeberha, Eastern Cape, South Africa - Full Time
Skills Needed
Culinary Excellence, Creativity, Precision, Team Leadership, Guest Satisfaction, Problem Resolution, Cost Control, Inventory Control, Productivity, Performance Management, Relationship Building, Compliance, Due Diligence, It Systems
Specialization
Candidates must have proven experience as a Junior Sous Chef or in a similar role, possessing excellent communication skills and the ability to lead and collaborate effectively. A commitment to exceptional guest service, a hands-on approach, personal integrity, and the ability to work under demanding standards are essential.
Experience Required
Minimum 2 year(s)
Chef / cheffe de Projet Cybersécurité at Artelia
Grenoble, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Cybersecurity Project Management, Compliance, Kpi Tracking, Process Optimization, Risk Management, Stakeholder Communication, Intranet Architectures, Cloud Governance, Fortinet, Sentinelone, Zscaler, Cisco, Ivanti, Iam/Ciam, Mfa, Ms365
Specialization
Candidates must have a Master's degree (Bac +5) in Engineering or University studies, coupled with at least 6 years of experience in integrating or operating high-value security solutions within an IT department or integrator. Proficiency in English (B1 level) and knowledge of ISO 27001 and II901 standards are required.
Experience Required
Minimum 5 year(s)
Chef / Cheffe de Projet TCE Industrie at Artelia
Le Havre, Normandy, France - Full Time
Skills Needed
Project Management, Chemical Industry, Petrochemical Industry, Pharmaceutical Industry, Planning, Technical Orientation Validation, Project Purchasing, Financial Monitoring, Progress Meetings, Study Office Management, Qhse Policy Application, Engineering, Epc, English, Project Management Tools, Iso 9001
Specialization
Candidates must have an industrial general engineering degree or equivalent, with a minimum of 8 years of experience in engineering or EPC project management up to 50,000 hours in the petrochemical, refining, or process industries. Essential requirements include mastery of advanced technologies, anticipation of technical/planning issues, indispensable English proficiency, and familiarity with project management tools and ISO 9001/MASE procedures.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
St. Francisville, Louisiana, United States -
Full Time

Start Date

Immediate

Expiry Date

09 Jul, 26

Salary

0.0

Posted On

10 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

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

Industry

Leisure;Travel & Tourism

Description
Executive Sous Chef American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Executive Sous Chefs to join our team for the 2026 season. Our modern riverboats and iconic paddlewheelers carry no more than 200 guests, providing a uniquely intimate small-ship experience along America’s rivers. With newly constructed vessels continually joining our expanding fleet, this is an excellent opportunity to contribute to exceptional culinary experiences nationwide. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Executive Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner for our guests, and are responsible for the quality of food served to the crew. A well-fed crew is a happy crew, and your primary responsibility is to ensure they stay this way through the care put into the meals you serve them.   Frequently without the option to dine ashore, it is crucial that all crew food allergies and dietary restrictions are accommodated for, always. Meals must be well-balanced, healthy, nutritious, delicious, and have varied options to choose from to suit multiple different appetites. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests and crew is flawless.   At American Cruise Lines, we are driven by our values—Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America’s Story on the Finest American Ships. Responsibilities: * Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. * Produce a daily variety of healthy, delicious, and nutritious buffet-style crew meals for breakfast, lunch, and dinner, maintaining high crew satisfaction. * Regularly check-in with the ship’s crew regarding the overall satisfaction of the meals provided. * Organize the work in the kitchen so that kitchen processes run efficiently. * Produce high quality guest dishes that follow the established menu choices. * Adhere to all guest and crew dietary requests and restrictions. * Maintain order and discipline in the kitchen during work hours. * Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. * Ensure that all meals are prepared as quickly and deliciously as possible. * Enforce food and safety standards. Qualifications: * Minimum 5 years of culinary experience in full-service resort, hotel, or cruise ship. * ServSafe Manager Certification strongly preferred. * Transportation Worker Identification Credential (TWIC). * Familiar with food safety standards. * Must be able to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Must possess problem solving skills, self-motivation, and organization. * Must be able to speak, read, and understand basic cooking recipes and adhere to directions. * An effective leader who can effectively control his/her time management. * Excellent oral communication and interpersonal skills. * US Coast Guard regulated pre-employment drug test. * Training and Teaching experience. * Ability to perform the essential functions of the job with or without accommodation.  Work Schedule: * 7 days per week while onboard the ship. * 6 to 8 weeks onboard followed by 1 to 2 weeks off. * This is a full-time, exempt position. Essential Functions: * Ships experience forces from wind, waves, and currents, prompting them to exhibit six distinct motions known as ship motions. The six motions are surge, sway, heave, roll, pitch, and yaw. This position requires the ability to live and satisfactorily perform job duties in an environment that is subject to constant motion. * Ability to speak, read, and understand basic cooking recipes and adhere to directions. * Ability to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Ability to work around 12 hours per day.  * Ability to assist in the event of an on-board emergency by quickly climbing up a ladder, opening, and passing through a 20” diameter hatch. * Ability to stand for your entire shift. * Ability to frequently lift up to 20 lbs. and occasionally lift up to 50 lbs. * Ability to frequently bend, squat and reach.   * Ability to live and work on board a vessel for extended periods of time. * Ability to use stairs frequently. Compensation and Benefits:  * Competitive daily rate. * Health, dental, vision, and 401(k) with match. * Covered Expenses: American Cruise Lines provides travel, room and board, uniforms, and training. Applicant Acknowledgment By proceeding to apply for the above position, I acknowledge that I have read and understand the description of the job position for which I am applying, I agree that it accurately reflects the essential functions of the position, and I represent that I can complete the essential functions of the position.   Equal Opportunity Employer American Cruise Lines is committed to providing equal employment opportunities for all employees and applicants. ‎American Cruise Lines bases all employment decisions on business needs, job requirements, and individual ‎qualifications without regard to protected characteristics, including, but not limited to, race, color, religion, sex (including pregnancy), national origin and citizenship, age (40 and over), disability (including perceived disability), generic information, military service, or any other protected characteristic under applicable federal, state, or local law. ‎This policy applies to all aspects of employment and employment decisions, including, but not limited to, ‎hiring, selection, job assignment, training, compensation, promotion, discipline, termination, and access ‎to benefits.‎   *Job sites across the nation. **This job description is not intended to be a comprehensive list of the duties and responsibilities of the position and such duties and responsibilities may change without notice.
Responsibilities
The Executive Sous Chef works with the Executive Chef to produce high-quality, nutritious meals for guests and crew while maintaining kitchen efficiency. They are responsible for enforcing food safety standards, managing kitchen discipline, and ensuring all dietary restrictions are strictly accommodated.
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
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)
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)
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)
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)
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 Arcis Golf
Littleton, Colorado, United States - Full Time
Skills Needed
Food Preparation, Staff Supervision, Scheduling, Guest Relations, Food Cost Control, Inventory Management, Cleanliness Maintenance, Communication, Organizational Skills, Attention To Detail, Motivation, Problem Solving, Team Leadership
Specialization
Candidates need 3 to 4 years of food and beverage management or supervisory experience, along with excellent people and communication skills. Proven experience in managing guest relations, handling stress, demonstrating customer service, and managing food and beverage operations is required, along with schedule flexibility including evenings and weekends.
Experience Required
Minimum 2 year(s)
Event Catering Chef at Butler's Pantry
St. Louis, Missouri, United States - Full Time
Skills Needed
Culinary Operations, Quality Control, Food Safety, Interpersonal Skills, Problem Solving, Teamwork, Leadership, Attention To Detail, Customer Service, Flexibility, Professionalism, Time Management, Ambassadorship, Stress Management, Communication, Presentation Skills
Specialization
Candidates should have at least 3 years of relevant experience and possess strong interpersonal skills. They must be able to handle a fast-paced environment and work flexible hours.
Experience Required
Minimum 2 year(s)
Open Call - Hiring All Back of House! at Bazaar Holdings Hotel Development LLC
New York, New York, United States - Full Time
Skills Needed
Culinary Professional, Prep Cook, Line Cook, Chef De Partie, Pastry Cook, Pastry Chef De Partie, Craftsmanship, Hospitality
Specialization
Candidates must be passionate and dedicated culinary professionals with availability to work weekdays, weeknights, weekends, and holidays. Applicants are required to RSVP by applying to the posting, noting their interested role, and bringing a printed resume to the open call event.
Chef / Cheffe de Projet Industriel TCE at Artelia
Martigues, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Project Management, Engineering, Client Relations, Technical Oversight, Financial Management, Planning, Quality Assurance, Team Leadership, Problem Solving, Communication, Iso 9001, Mase, Installation General, Piping, Construction, Design
Specialization
Candidates should have a BAC+5 or engineering degree and at least 10 years of experience in a similar role within industrial engineering. Experience in project management, particularly in the chemical or petrochemical sectors, is essential.
Experience Required
Minimum 10 year(s)
EN - Chefs & Cooks_Commis Chef (Pizza) at Radisson Hotel Group
Gqeberha, Eastern Cape, South Africa - Full Time
Skills Needed
Pizza Preparation, Kitchen Operations Support, Guest Satisfaction, Team Collaboration, Cost Control, Inventory Control, Compliance Adherence, Problem Resolution, Creative Solutions, Professionalism
Specialization
Prior kitchen experience is beneficial but not mandatory; candidates should possess a hands-on approach and a strong commitment to delivering exceptional guest service. Essential qualities include personal integrity, a passion for hospitality, and the ability to find creative solutions while taking ownership of assigned duties.
Head Chef (Associate Restaurant Chef) at Laguna Phuket
Phuket City Municipality, , Thailand - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Cost Control, Leadership, Team Development, Food Safety, Hygiene Standards, Culinary Creativity, Trend Analysis, Staff Training
Specialization
Candidates must have proven experience in a Head Chef or similar leadership role. Strong leadership, team management skills, and a creative understanding of food trends are required.
Experience Required
Minimum 5 year(s)
EN - Chefs & Cooks_Sous Chef (Junior) at Radisson Hotel Group
Gqeberha, Eastern Cape, South Africa - Full Time
Skills Needed
Culinary Excellence, Creativity, Precision, Team Leadership, Guest Satisfaction, Problem Resolution, Cost Control, Inventory Control, Productivity, Performance Management, Relationship Building, Compliance, Due Diligence, It Systems
Specialization
Candidates must have proven experience as a Junior Sous Chef or in a similar role, possessing excellent communication skills and the ability to lead and collaborate effectively. A commitment to exceptional guest service, a hands-on approach, personal integrity, and the ability to work under demanding standards are essential.
Experience Required
Minimum 2 year(s)
Chef / cheffe de Projet Cybersécurité at Artelia
Grenoble, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Cybersecurity Project Management, Compliance, Kpi Tracking, Process Optimization, Risk Management, Stakeholder Communication, Intranet Architectures, Cloud Governance, Fortinet, Sentinelone, Zscaler, Cisco, Ivanti, Iam/Ciam, Mfa, Ms365
Specialization
Candidates must have a Master's degree (Bac +5) in Engineering or University studies, coupled with at least 6 years of experience in integrating or operating high-value security solutions within an IT department or integrator. Proficiency in English (B1 level) and knowledge of ISO 27001 and II901 standards are required.
Experience Required
Minimum 5 year(s)
Chef / Cheffe de Projet TCE Industrie at Artelia
Le Havre, Normandy, France - Full Time
Skills Needed
Project Management, Chemical Industry, Petrochemical Industry, Pharmaceutical Industry, Planning, Technical Orientation Validation, Project Purchasing, Financial Monitoring, Progress Meetings, Study Office Management, Qhse Policy Application, Engineering, Epc, English, Project Management Tools, Iso 9001
Specialization
Candidates must have an industrial general engineering degree or equivalent, with a minimum of 8 years of experience in engineering or EPC project management up to 50,000 hours in the petrochemical, refining, or process industries. Essential requirements include mastery of advanced technologies, anticipation of technical/planning issues, indispensable English proficiency, and familiarity with project management tools and ISO 9001/MASE procedures.
Experience Required
Minimum 5 year(s)