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Chef De Partie Jobs overseas

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Sous-Chef Junior H/F at EphemeraGroup
Issy-les-Moulineaux, Ile-of-France, France - Full Time
Skills Needed
Culinary Techniques, Gastronomic Trends, Cost Management, Supply Management, Hygiene Standards, Safety Standards, Stock Management, Leadership, Creativity, Rigor, Communication, Reactivity, Team Management, Recipe Development, Service Management, Pass Management
Specialization
Candidates must possess excellent culinary techniques, knowledge of gastronomic trends, and practical understanding of cost, supply, and hygiene management, supported by relevant culinary diplomas. A minimum of 3 to 5 years of experience as a Sous-Chef or in a similar leadership role in a kitchen is required.
Experience Required
Minimum 2 year(s)
Sushi Chef/Line Cook at Hall Management Group
Nashville, Tennessee, United States - Full Time
Skills Needed
Sushi Preparation, Line Cook Responsibilities, Dish Preparation, Consistency, Speed, Quality Control, Teamwork, Organization, Raw Fish Handling, Food Safety, Sanitation, Initiative, Collaboration
Specialization
Candidates should thrive in a fast-paced Back of House setting and possess a positive, focused, and collaborative attitude. While sushi or raw bar experience is preferred, the employer is willing to train motivated cooks eager to learn and expand their skills, provided they demonstrate reliability and a commitment to sanitation standards.
Commis Chef - Bakery at Hilton Hotels & Resorts
, Goa, India - Full Time
Skills Needed
Pastry Chef De Partie, Pastry Chef, High Volume Food Production, Creativity, Supervisory Skills, Trade Qualification, Positive Attitude, Communication Skills, Customer Service, Grooming Standards, Planning, Organising Skills, Continuous Improvement, Computer Proficiency, Microsoft Word, Excel
Specialization
Candidates must have a minimum of two years of experience as a Pastry Chef de Partie or Pastry Chef, possess strong supervisory skills, and demonstrate creativity in pastry preparation, along with holding a relevant trade qualification.
Experience Required
Minimum 2 year(s)
Commis Chef - Pastry at Accor
Melbourne, Victoria, Australia - Full Time
Skills Needed
Pastry Production, Baking, Buffet Setup, Food Safety Compliance, A La Carte Dessert Preparation, Mise En Place, Luxury Cake Production, Dough Preparation, Cream Preparation, Filling Preparation, Personal Hygiene, Kitchen Organization, Inventory Control, Stock Rotation, Waste Minimisation, Team Collaboration
Specialization
Candidates should possess a Certificate III in Patisserie or equivalent, along with previous experience in a pastry kitchen, preferably in a hotel or fine-dining setting. Essential attributes include foundational proficiency in classical and modern pastry techniques, strong attention to detail, a passion for luxury patisserie, and reliability.
Sous Chef Gard mange at Accor
Taba, South Sinai, Egypt - Full Time
Skills Needed
Food Preparation, Cooking, Serving, A La Carte Menu, Buffet Menu, Recipe Adherence, Teamwork, Communication, Guest Feedback, Working Under Pressure, Fast Paced Environment
Specialization
Candidates must be able to work effectively under pressure within a fast-paced environment and demonstrate the ability to collaborate cohesively as part of a team. Effective communication and a drive to incorporate guest feedback are also necessary skills.
Chef de Rang (H/F/X) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Reception, Customer Advising, Point Of Sale Setup, Quality Service, Positive Attitude, Haccp Standards, Order Taking, Upselling, Table Clearing, Teamwork, Communication, Customer Satisfaction, Versatility, Previous Waiter Experience, Commis De Salle Experience
Specialization
Candidates should have prior experience as a Chef de Rang or be an experienced Commis de Service, demonstrating high energy and enthusiasm for the daily program. The ideal candidate is modest, understands the brand's identity, is willing to try new ideas, and maintains a positive outlook.
Restaurant Sous Chef at Eataly North America
Santa Clara, California, United States - Full Time
Skills Needed
Food Preparation, Kitchen Management, Menu Planning, Staff Management, Food Cost Control, Scheduling, Payroll Processing, Communication, Knife Skills, Finger Dexterity, Computer Skills, Safety Standards, Health Standards, Requisitioning, Training
Specialization
Candidates must possess over 3 years of back-of-house experience, including at least one year in management, along with good communication and excellent knife skills. A Bachelor's Degree or culinary arts program degree is preferred, and candidates must be able to meet physical demands like lifting 50 pounds and working flexible schedules including evenings and weekends.
Experience Required
Minimum 2 year(s)
Chef de Rang (m/w/d) at Sige Relais Chateaux
Lenk, Bern, Switzerland - Full Time
Skills Needed
Service Quality, Team Leadership, Organizational Skills, Customer Service, German Language, English Language, French Language
Specialization
Candidates should have experience in a similar role and be fluent in German and English, with knowledge of French being a plus. The position is available immediately or by agreement.
Sous Chef - Pavilion at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Indonesia - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Food Presentation, Budget Management, Inventory Control, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Quality Control
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 2 year(s)
Sous Chef-Inman Park at Barcelona Wine Bar
Atlanta, Georgia, United States - Full Time
Skills Needed
Food Preparation, Staff Supervision, Problem Solving, Food Quality Control, Guest Experience, Menu Development, Food Safety Monitoring, Stress Management, Expo Management, Time Management, Active Listening, Teaching Techniques, Computer Skills, Physical Stamina, Lifting
Specialization
Candidates must commit to humble hospitality and high-quality guest experiences while producing diversified menu items with the Executive Chef. A minimum of 1-3 years of high-volume kitchen experience is required, and a culinary degree is preferred.
Experience Required
Minimum 2 year(s)
Commis Chef - Pastry at Accor
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Pastry Specialisation, Teamwork, Cleanliness, Hygiene, Food Safety, Learning, Culinary Trends, Dessert Creation, Pastry Preparation, Communication Skills
Specialization
Candidates must be able to work a rotating roster and possess experience working as a pastry chef in a similar role. A team-oriented mindset and strong communication skills are essential, with hospitality certifications and hotel experience being preferred but not mandatory.
Chef/Kitchen Manager at Alchemy
Lynnfield, Massachusetts, United States - Full Time
Skills Needed
Food Knowledge, Preparation Techniques, Financial Acumen, People Leadership, Talent Development, Teambuilding, Cost Controls, Labor Cost Management, Food Cost Management, Training, Staff Development, Conflict Management, Hands On Management, Communication Skills, Organizational Skills, Creativity
Specialization
Candidates must possess a minimum of 5 years of experience as a Chef in a high-volume restaurant setting, demonstrating passion, dedication, and technical excellence in food knowledge and preparation. Essential requirements include excellent leadership, communication, organizational skills, and proven experience managing labor and food costs.
Experience Required
Minimum 5 year(s)
Chef de rang (H/F/X) at Accor
Strasbourg, Grand Est, France - Full Time
Skills Needed
Customer Service, Menu Expertise, Beverage Knowledge, Food Preparation Knowledge, Hygiene And Safety Compliance, Interpersonal Communication, Conflict Management, Teamwork, Professionalism
Specialization
The ideal candidate possesses strong interpersonal skills and the ability to manage conflicts professionally. You must be capable of working in a dynamic environment and demonstrate a deep understanding of food and beverage service.
CHEF BOULANGER (H/F) at Groupement Les Mousquetaires
Givry, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Baking, Bread Production, Product Quality Control, Customer Service, Food Safety, Creativity, Retail Operations, Inventory Management
Specialization
Candidates must hold a CAP Boulangerie (Bakery certification). You should possess strong interpersonal skills and a commercial mindset to build trust with customers.
Chef Pâtissier (H/F) at BaxterStorey
Paris, Ile-de-France, France - Full Time
Skills Needed
Pastry Arts, Culinary Creation, Recipe Development, Team Management, Stock Management, Cost Control, Hygiene Standards, Budget Control, Client Relations, Excellence Culture, Kpi Achievement, Analytical Skills, Delegation, Prioritization, Attention To Detail, Strategic Thinking
Specialization
Candidates must possess proven experience as a Pastry Chef or in a similar role, demonstrating a strong passion for culinary creations and analytical skills for budget management and performance improvement. Excellent management, delegation, communication, and strategic thinking abilities are required to thrive in this fast-paced, creative environment.
Experience Required
Minimum 5 year(s)
Chef/Kitchen Manager at Alchemy
Manchester-by-the-Sea, Massachusetts, United States - Full Time
Skills Needed
Kitchen Management, Staff Training, Inventory Management, Food Safety, Cost Control, Leadership, Communication, Organizational Skills, Menu Execution, Vendor Relations, Sanitation Standards, Team Management
Specialization
Candidates must have proven experience as a Kitchen Manager in a full-service restaurant and possess strong leadership and organizational skills. Proficiency in back-of-house operations, food safety, and labor management is required.
Experience Required
Minimum 2 year(s)
Sub Chefe de Cozinha at Accor
Rio de Janeiro, rio de janeiro, Brazil - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Safety, Staff Supervision, Inventory Management, Cost Control, Food Preparation, Quality Assurance, Budgeting, Personnel Management, Operational Problem Solving, Technical Sheet Preparation
Specialization
The candidate must have experience in kitchen management, including staff supervision and operational oversight. Proficiency in food safety regulations and the ability to manage inventory and costs are essential for this role.
Experience Required
Minimum 2 year(s)
Chef de Rang (m/f/d) at Sige Relais Chateaux
Lech, Vorarlberg, Austria - Full Time
Skills Needed
Guest Reception, Table Seating, Guest Consultation, Team Guidance, Beverage Service, Food Service, Station Responsibility, Cash Handling, Luxury Hotel Experience, German Language, English Language, Motivation, Friendliness, Independent Work, Responsibility, Reliability
Specialization
Candidates should have experience in service, preferably within luxury hospitality, and possess good German and English language skills. Essential qualities include motivation, a friendly demeanor, the ability to work independently and responsibly, reliability, honesty, and tolerance.
Experience Required
Minimum 2 year(s)
Sous Chef- New Haven at Barcelona Wine Bar
New Haven, Connecticut, United States - Full Time
Skills Needed
Food Preparation, Kitchen Management, Staff Supervision, Food Safety, Hygiene Standards, Menu Building, Time Management, Active Listening, Culinary Techniques, Computer Skills, Expo Process Management, Hospitality
Specialization
Candidates should have 1-3 years of high-volume kitchen experience and possess strong leadership and time management skills. A culinary degree is preferred, and the ability to perform physical tasks in a demanding kitchen environment is required.
Experience Required
Minimum 2 year(s)
Commis Chef - Pastry at Accor
Melbourne, Victoria, Australia - Full Time
Skills Needed
Pastry, Baking, Decorating, Plating, Food Safety, Teamwork, Communication, Attention To Detail, Work Ethic, Flexibility
Specialization
A Certificate IV in Patisserie is required along with a passion for pastry and a desire to learn in a high-end culinary environment. Strong work ethic, attention to detail, and the ability to work collaboratively are essential.
Sous-Chef Junior H/F at EphemeraGroup
Issy-les-Moulineaux, Ile-of-France, France -
Full Time

Start Date

Immediate

Expiry Date

21 May, 26

Salary

2800.0

Posted On

20 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Techniques, Gastronomic Trends, Cost Management, Supply Management, Hygiene Standards, Safety Standards, Stock Management, Leadership, Creativity, Rigor, Communication, Reactivity, Team Management, Recipe Development, Service Management, Pass Management

Industry

Restaurants

Description
As-tu déjà rêvé de travailler sous la mer, entouré(e) de requins, de coraux et de crustacés, tout en restant à Paris ? 🐟 PRENDS UNE GRANDE INSPIRATION ET PLONGE SOUS LA MER POUR DÉCOUVRIR TON JOB DE RÊVE 🐟 Après une première immersion inoubliable, notre restaurant sous-marin rouvre ses portes avec une toute nouvelle expérience encore plus spectaculaire. Nouvelles vidéo-projections, décors entièrement repensés, cuisine marine encore plus créative… L’épisode 2 d’Under The Sea promet de t’embarquer pour une aventure sensorielle inédite ! Dès ta première nage, tu seras submergé(e) par la magie de notre concept. Et bien, figure-toi que devenir commandant de bord chez Under The Sea, c’est possible ! On ne va pas tout te dévoiler maintenant, mais si tu as envie de faire partie d’une équipe dynamique qui aime surprendre, émerveiller et créer des souvenirs uniques, cette expédition sous-marine est faite pour toi. Alors, prêt(e) à plonger avec nous ? N’hésite pas plus longtemps et postule chez Under The Sea by Ephemera : notre concept immersif et insolite saura te faire voyager au quotidien… tout en restant au cœur de Paris. TU CONNAIS EPHEMERA ? D’un projet étudiant au premier groupe de restaurants immersifs au MONDE L’aventure débute en 2020 lorsque trois étudiants de l’Institut Lyfe (ex Institut Paul Bocuse) décident de créer un nouveau concept de restaurants immersifs afin de repousser les limites de la restauration traditionnelle, en offrant bien plus qu’un repas, mais une expérience multisensorielle. Partis de zéro avec un simple projet étudiant conçu pour être éphémère, ils ont d’abord su convaincre des sponsors puis des investisseurs pour transformer leur idée en réalité. Ainsi est né Ephemera, le premier groupe de restauration immersive accessible au monde. Prêt à découvrir nos immersions? Under The Sea : Plongez dans les fonds marins pour une exploration magique Stellar : Devenez astronaute et partez en mission dans l’espace Jungle Palace : Partez en expédition en pleine jungle WonderWoods : Découvrez la magie d’une forêt enchantée et partez à l’aventure au cœur de la nature Magmatic : Plongez au cœur d'un volcan où la terre vit, respire… et parfois gronde L’ambition : révolutionner la restauration à l’échelle internationale Nous avons pour objectif d’ouvrir de nouveaux restaurants, chacun avec des thématiques encore plus surprenantes et inédites, à l’échelle internationale. L'aventure ne fait que commencer, et nous avons bien l'intention de repousser les limites de l'expérience culinaire. Missions principales Le Sous-Chef junior assiste le Chef de Cuisine dans la gestion quotidienne de la cuisine, en prenant en charge la préparation, l’organisation et le bon déroulement des services. Il/elle supervise et forme les équipes en cuisine, veille à la qualité des plats, au respect des normes d'hygiène et de sécurité, et contribue à maintenir un environnement de travail cohérent et harmonieux. Responsabilité de la qualité de service : Assurer la qualité constante des plats servis, en veillant à leur présentation, leur température et leur conformité aux fiches techniques. Superviser les cuisiniers et autres membres de l’équipe pendant le service, afin de garantir une régularité et une efficacité dans la préparation des plats. Prendre en charge la gestion du pass, contrôler la sortie des plats et intervenir pour corriger toute anomalie ou déviation des normes de qualité. Résoudre les problèmes éventuels pendant le service (réclamations clients, erreurs de commande, etc.). Participer à l’amélioration continue des process et faire remonter les axes d’amélioration à la hiérarchie. Garantir le bon déroulement des opérations : Assurer que les normes d'hygiène et de sécurité alimentaire sont rigoureusement respectées en cuisine. Participer activement à la gestion des stocks et au contrôle des approvisionnements en collaboration avec le Chef de Cuisine. Contrôler et veiller à l'entretien du matériel de cuisine. Aider à la mise en place et à l’organisation des cuisines pour chaque service. Veiller à la bonne application des différents processus en cuisine. Management et développement des équipes : Former et encadrer les membres de l’équipe en cuisine, de l'aide-cuisinier au commis, en favorisant leur développement et leur montée en compétences. Participer à la gestion des plannings des équipes en fonction des besoins et des volumes de service. Contribuer activement au recrutement et à l’intégration des nouvelles recrues en cuisine. Être un moteur de la cohésion d’équipe, en favorisant une ambiance de travail positive, collaborative et respectueuse. Gérer et résoudre les conflits internes avec professionnalisme et diplomatie. Gestion de la production culinaire : Prendre en charge certaines sections de la cuisine (ex. : garde-manger, cuisson, pâtisserie), en fonction des besoins et de la répartition des tâches. Participer à l’élaboration de nouvelles recettes, en accord avec le Chef de Cuisine. Être capable de remplacer le Chef de Cuisine en son absence, en supervisant le service et en assurant la gestion de l’équipe et des opérations. Profil recherché Compétences techniques : Excellente maîtrise des techniques culinaires, ainsi qu’une bonne connaissance des tendances gastronomiques. Capacité à gérer les coûts, les approvisionnements et à optimiser les ressources. Connaissances pratiques des normes d'hygiène et de sécurité alimentaire. Compétence dans l’utilisation des outils informatiques (gestion des stocks, plannings, etc.). Maîtrise des différentes étapes de production, de la mise en place à la fin du service. Qualités personnelles : Leadership : Capacité à diriger, motiver et fédérer une équipe. Créativité : Passion pour la gastronomie, goût pour l’innovation culinaire. Rigueur : Organisation et gestion des priorités, respect des délais et des standards. Communication : Sens de l’écoute et de l'échange avec l’équipe, la direction et les autres services (salle, approvisionnement…). Réactivité : Savoir gérer le stress et résoudre rapidement les problèmes pendant les services. Expérience et formation : Diplôme en arts culinaires (CAP, BEP, Bac Pro, BTS Hôtellerie-Restauration ou équivalent). Expérience de 3 à 5 ans minimum en tant que Sous-Chef ou dans un poste de responsabilité en cuisine. Une expérience significative en cuisine traditionnelle ou gastronomique serait un plus. Pourquoi rejoindre EPHEMERA? 💰Des incentives inédites : Prime de Cooptation, Prime d'apporteur d'affaires 🧬De vraies perspectives d'évolution : chez nous, les évolutions se font en interne ! Tu auras accès à un parcours personnalisé pour grandir avec nous grâce à notre process potentiel ! 🚌 Envie de changer d'air ? Il te sera possible d'évoluer dans l'ensemble des territoires où Ephemera est implanté. Aujourd'hui à Lille et Paris, et demain? ... 😉 🩺 Notre équipage prendra soin de ta santé ! Pour ce faire, tu auras accès à la mutuelle Alan, avec une clinique constituée de médecins, aux petits soins pour répondre à tes petits pépins du quotidien à travers l'application Alan. 💶 Tu pourras profiter de l’acompte sur salaire qui te permet d'accéder à une partie de ton revenu déjà gagné à tout moment, simplifiant ta gestion financière. Ceci avec notre partenaire Rosaly. 🍱 Tu savoureras de délicieux repas faits maison en bonne compagnie avec les équipes sur place avant les services ⛹️‍♀️ Tu bénéficieras d'un accès facilité pour te rendre à tes activités sportives et bien-être préférées grâce à notre partenaire Wellpass. 🍽️ Tu bénéficieras d'une réduction de -20% sur l'ensemble de nos restaurants immersifs (idéal pour tes dates, ta moitié, tes amis ou ta famille !) Si tu as l’âme créative, l’envie de casser les codes et de faire partie d’une équipe dynamique et ambitieuse, alors EPHEMERA t'attend. Viens écrire l’histoire avec nous.
Responsibilities
The Junior Sous-Chef assists the Head Chef in daily kitchen management, overseeing preparation, organization, and service execution while ensuring dish quality and adherence to hygiene standards. Key duties include supervising kitchen teams during service, managing the pass, resolving service issues, and contributing to process improvement.
Sous-Chef Junior H/F at EphemeraGroup
Issy-les-Moulineaux, Ile-of-France, France - Full Time
Skills Needed
Culinary Techniques, Gastronomic Trends, Cost Management, Supply Management, Hygiene Standards, Safety Standards, Stock Management, Leadership, Creativity, Rigor, Communication, Reactivity, Team Management, Recipe Development, Service Management, Pass Management
Specialization
Candidates must possess excellent culinary techniques, knowledge of gastronomic trends, and practical understanding of cost, supply, and hygiene management, supported by relevant culinary diplomas. A minimum of 3 to 5 years of experience as a Sous-Chef or in a similar leadership role in a kitchen is required.
Experience Required
Minimum 2 year(s)
Sushi Chef/Line Cook at Hall Management Group
Nashville, Tennessee, United States - Full Time
Skills Needed
Sushi Preparation, Line Cook Responsibilities, Dish Preparation, Consistency, Speed, Quality Control, Teamwork, Organization, Raw Fish Handling, Food Safety, Sanitation, Initiative, Collaboration
Specialization
Candidates should thrive in a fast-paced Back of House setting and possess a positive, focused, and collaborative attitude. While sushi or raw bar experience is preferred, the employer is willing to train motivated cooks eager to learn and expand their skills, provided they demonstrate reliability and a commitment to sanitation standards.
Commis Chef - Bakery at Hilton Hotels & Resorts
, Goa, India - Full Time
Skills Needed
Pastry Chef De Partie, Pastry Chef, High Volume Food Production, Creativity, Supervisory Skills, Trade Qualification, Positive Attitude, Communication Skills, Customer Service, Grooming Standards, Planning, Organising Skills, Continuous Improvement, Computer Proficiency, Microsoft Word, Excel
Specialization
Candidates must have a minimum of two years of experience as a Pastry Chef de Partie or Pastry Chef, possess strong supervisory skills, and demonstrate creativity in pastry preparation, along with holding a relevant trade qualification.
Experience Required
Minimum 2 year(s)
Commis Chef - Pastry at Accor
Melbourne, Victoria, Australia - Full Time
Skills Needed
Pastry Production, Baking, Buffet Setup, Food Safety Compliance, A La Carte Dessert Preparation, Mise En Place, Luxury Cake Production, Dough Preparation, Cream Preparation, Filling Preparation, Personal Hygiene, Kitchen Organization, Inventory Control, Stock Rotation, Waste Minimisation, Team Collaboration
Specialization
Candidates should possess a Certificate III in Patisserie or equivalent, along with previous experience in a pastry kitchen, preferably in a hotel or fine-dining setting. Essential attributes include foundational proficiency in classical and modern pastry techniques, strong attention to detail, a passion for luxury patisserie, and reliability.
Sous Chef Gard mange at Accor
Taba, South Sinai, Egypt - Full Time
Skills Needed
Food Preparation, Cooking, Serving, A La Carte Menu, Buffet Menu, Recipe Adherence, Teamwork, Communication, Guest Feedback, Working Under Pressure, Fast Paced Environment
Specialization
Candidates must be able to work effectively under pressure within a fast-paced environment and demonstrate the ability to collaborate cohesively as part of a team. Effective communication and a drive to incorporate guest feedback are also necessary skills.
Chef de Rang (H/F/X) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Reception, Customer Advising, Point Of Sale Setup, Quality Service, Positive Attitude, Haccp Standards, Order Taking, Upselling, Table Clearing, Teamwork, Communication, Customer Satisfaction, Versatility, Previous Waiter Experience, Commis De Salle Experience
Specialization
Candidates should have prior experience as a Chef de Rang or be an experienced Commis de Service, demonstrating high energy and enthusiasm for the daily program. The ideal candidate is modest, understands the brand's identity, is willing to try new ideas, and maintains a positive outlook.
Restaurant Sous Chef at Eataly North America
Santa Clara, California, United States - Full Time
Skills Needed
Food Preparation, Kitchen Management, Menu Planning, Staff Management, Food Cost Control, Scheduling, Payroll Processing, Communication, Knife Skills, Finger Dexterity, Computer Skills, Safety Standards, Health Standards, Requisitioning, Training
Specialization
Candidates must possess over 3 years of back-of-house experience, including at least one year in management, along with good communication and excellent knife skills. A Bachelor's Degree or culinary arts program degree is preferred, and candidates must be able to meet physical demands like lifting 50 pounds and working flexible schedules including evenings and weekends.
Experience Required
Minimum 2 year(s)
Chef de Rang (m/w/d) at Sige Relais Chateaux
Lenk, Bern, Switzerland - Full Time
Skills Needed
Service Quality, Team Leadership, Organizational Skills, Customer Service, German Language, English Language, French Language
Specialization
Candidates should have experience in a similar role and be fluent in German and English, with knowledge of French being a plus. The position is available immediately or by agreement.
Sous Chef - Pavilion at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Indonesia - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Food Presentation, Budget Management, Inventory Control, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Quality Control
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 2 year(s)
Sous Chef-Inman Park at Barcelona Wine Bar
Atlanta, Georgia, United States - Full Time
Skills Needed
Food Preparation, Staff Supervision, Problem Solving, Food Quality Control, Guest Experience, Menu Development, Food Safety Monitoring, Stress Management, Expo Management, Time Management, Active Listening, Teaching Techniques, Computer Skills, Physical Stamina, Lifting
Specialization
Candidates must commit to humble hospitality and high-quality guest experiences while producing diversified menu items with the Executive Chef. A minimum of 1-3 years of high-volume kitchen experience is required, and a culinary degree is preferred.
Experience Required
Minimum 2 year(s)
Commis Chef - Pastry at Accor
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Pastry Specialisation, Teamwork, Cleanliness, Hygiene, Food Safety, Learning, Culinary Trends, Dessert Creation, Pastry Preparation, Communication Skills
Specialization
Candidates must be able to work a rotating roster and possess experience working as a pastry chef in a similar role. A team-oriented mindset and strong communication skills are essential, with hospitality certifications and hotel experience being preferred but not mandatory.
Chef/Kitchen Manager at Alchemy
Lynnfield, Massachusetts, United States - Full Time
Skills Needed
Food Knowledge, Preparation Techniques, Financial Acumen, People Leadership, Talent Development, Teambuilding, Cost Controls, Labor Cost Management, Food Cost Management, Training, Staff Development, Conflict Management, Hands On Management, Communication Skills, Organizational Skills, Creativity
Specialization
Candidates must possess a minimum of 5 years of experience as a Chef in a high-volume restaurant setting, demonstrating passion, dedication, and technical excellence in food knowledge and preparation. Essential requirements include excellent leadership, communication, organizational skills, and proven experience managing labor and food costs.
Experience Required
Minimum 5 year(s)
Chef de rang (H/F/X) at Accor
Strasbourg, Grand Est, France - Full Time
Skills Needed
Customer Service, Menu Expertise, Beverage Knowledge, Food Preparation Knowledge, Hygiene And Safety Compliance, Interpersonal Communication, Conflict Management, Teamwork, Professionalism
Specialization
The ideal candidate possesses strong interpersonal skills and the ability to manage conflicts professionally. You must be capable of working in a dynamic environment and demonstrate a deep understanding of food and beverage service.
CHEF BOULANGER (H/F) at Groupement Les Mousquetaires
Givry, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Baking, Bread Production, Product Quality Control, Customer Service, Food Safety, Creativity, Retail Operations, Inventory Management
Specialization
Candidates must hold a CAP Boulangerie (Bakery certification). You should possess strong interpersonal skills and a commercial mindset to build trust with customers.
Chef Pâtissier (H/F) at BaxterStorey
Paris, Ile-de-France, France - Full Time
Skills Needed
Pastry Arts, Culinary Creation, Recipe Development, Team Management, Stock Management, Cost Control, Hygiene Standards, Budget Control, Client Relations, Excellence Culture, Kpi Achievement, Analytical Skills, Delegation, Prioritization, Attention To Detail, Strategic Thinking
Specialization
Candidates must possess proven experience as a Pastry Chef or in a similar role, demonstrating a strong passion for culinary creations and analytical skills for budget management and performance improvement. Excellent management, delegation, communication, and strategic thinking abilities are required to thrive in this fast-paced, creative environment.
Experience Required
Minimum 5 year(s)
Chef/Kitchen Manager at Alchemy
Manchester-by-the-Sea, Massachusetts, United States - Full Time
Skills Needed
Kitchen Management, Staff Training, Inventory Management, Food Safety, Cost Control, Leadership, Communication, Organizational Skills, Menu Execution, Vendor Relations, Sanitation Standards, Team Management
Specialization
Candidates must have proven experience as a Kitchen Manager in a full-service restaurant and possess strong leadership and organizational skills. Proficiency in back-of-house operations, food safety, and labor management is required.
Experience Required
Minimum 2 year(s)
Sub Chefe de Cozinha at Accor
Rio de Janeiro, rio de janeiro, Brazil - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Safety, Staff Supervision, Inventory Management, Cost Control, Food Preparation, Quality Assurance, Budgeting, Personnel Management, Operational Problem Solving, Technical Sheet Preparation
Specialization
The candidate must have experience in kitchen management, including staff supervision and operational oversight. Proficiency in food safety regulations and the ability to manage inventory and costs are essential for this role.
Experience Required
Minimum 2 year(s)
Chef de Rang (m/f/d) at Sige Relais Chateaux
Lech, Vorarlberg, Austria - Full Time
Skills Needed
Guest Reception, Table Seating, Guest Consultation, Team Guidance, Beverage Service, Food Service, Station Responsibility, Cash Handling, Luxury Hotel Experience, German Language, English Language, Motivation, Friendliness, Independent Work, Responsibility, Reliability
Specialization
Candidates should have experience in service, preferably within luxury hospitality, and possess good German and English language skills. Essential qualities include motivation, a friendly demeanor, the ability to work independently and responsibly, reliability, honesty, and tolerance.
Experience Required
Minimum 2 year(s)
Sous Chef- New Haven at Barcelona Wine Bar
New Haven, Connecticut, United States - Full Time
Skills Needed
Food Preparation, Kitchen Management, Staff Supervision, Food Safety, Hygiene Standards, Menu Building, Time Management, Active Listening, Culinary Techniques, Computer Skills, Expo Process Management, Hospitality
Specialization
Candidates should have 1-3 years of high-volume kitchen experience and possess strong leadership and time management skills. A culinary degree is preferred, and the ability to perform physical tasks in a demanding kitchen environment is required.
Experience Required
Minimum 2 year(s)
Commis Chef - Pastry at Accor
Melbourne, Victoria, Australia - Full Time
Skills Needed
Pastry, Baking, Decorating, Plating, Food Safety, Teamwork, Communication, Attention To Detail, Work Ethic, Flexibility
Specialization
A Certificate IV in Patisserie is required along with a passion for pastry and a desire to learn in a high-end culinary environment. Strong work ethic, attention to detail, and the ability to work collaboratively are essential.