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Chef De Partie Jobs overseas

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Sous Chef (Hot Kitchen) at Villa Group
Gdańsk, Pomeranian Voivodeship, Poland - Full Time
Skills Needed
Hot Kitchen Operations, Staff Supervision, Food Preparation, Portion Control, Inventory Management, Food Safety, Haccp, Food Cost Control, Stock Rotation, Buffet Service, à La Carte Service, Leadership, Communication, Organizational Skills
Specialization
Requires 3-5 years of experience as a Sous Chef or Senior Chef in a hot kitchen environment, preferably within resorts or hotels. Must possess strong knowledge of cooking methods, food safety standards, and kitchen cost management.
Experience Required
Minimum 2 year(s)
Chef In Western Suburbs at Craft & Crew Hospitality
Hopkins, Minnesota, United States - Full Time
Skills Needed
Cooking Techniques, Flavor Profiling, Menu Planning, Food Safety, Inventory Management, Teamwork, Communication, Time Management, Creative Problem Solving, Mentorship, Guest Experience, Plating And Presentation
Specialization
Candidates need a strong foundation in various cooking techniques and a high attention to detail regarding taste and presentation. Effective communication, time management, and a genuine passion for the culinary arts are essential.
Experience Required
Minimum 2 year(s)
Chef de projet MICE H/F at Belambra Clubs & Hôtels
Montrouge, Ile-de-France, France - Full Time
Skills Needed
Project Management, Sales, Customer Relationship Management, Event Planning, Negotiation, Client Needs Analysis, Excel, Crm, Resalys, Salesforce, Teamwork, Organization, Communication, Hospitality Management
Specialization
Candidates should hold at least a three-year degree in commerce, hospitality, tourism, or event management. A first professional experience in a similar commercial or event-based environment is required, along with strong organizational skills and proficiency in office software.
Culinary Chef Associate at People Serving People
Minneapolis, Minnesota, United States - Full Time
Skills Needed
High Volume Cooking, Menu Planning, Food Safety, Sanitation Procedures, Cost Control, Nutritional Analysis, Allergen Free Meal Preparation, Industrial Kitchen Equipment Operation, Microsoft Office, Trauma Informed Care
Specialization
Requires 2-3 years of experience in high-volume food service and the ability to obtain ServSafe certification within 3 months. Candidates must be able to lift 75 lbs and operate industrial kitchen equipment.
Experience Required
Minimum 2 year(s)
Specialty Chef - Indian at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mumbai, maharashtra, India - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Menu Planning, Food Safety, Inventory Management, Staff Training, Employee Coaching, Quality Control, Indian Cuisine, Hospitality Management
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Chef/Cook (FT/Flexible) at Delmar Gardens of Chesterfield
Chesterfield, Missouri, United States - Full Time
Skills Needed
Large Volume Cooking, Meal Preparation, Catering, Special Events Planning, Budget Management
Specialization
Candidates must have previous experience as a cook or chef with the ability to handle high-volume cooking. Experience in retirement living, catering, or special events is considered a plus.
Experience Required
Minimum 2 year(s)
Chef de Réception (h/f) at Radisson Hotel Group
Cannes, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Customer Service, Leadership, Team Management, Conflict Resolution, Communication, Organization, Problem Solving, Time Management, Staff Training, Front Office Operations, Reservation Management, Billing, Budget Management, Inventory Management, Adaptability, Empathy
Specialization
Requires solid experience in customer satisfaction, team leadership, and front office operational procedures. Candidates must possess strong communication skills and the ability to handle multiple priorities in a dynamic environment.
Experience Required
Minimum 2 year(s)
Sous Chef - Ajax Tavern at Aspen Skiing Company
Boulder, Colorado, United States - Full Time
Skills Needed
Kitchen Management, Menu Planning, Recipe Development, Inventory Control, Food Safety, Staff Supervision, Culinary Techniques, High Volume Production, Menu Costing, Time Management, Quality Control, Leadership
Specialization
Requires a culinary degree or equivalent experience, ServSafe certification, and at least 5 years of culinary experience. Candidates must possess strong leadership skills and proficiency in high-volume production and food safety regulations.
Experience Required
Minimum 5 year(s)
SÄLJCHEF TILL JYSK VARA at JYSK
Vara, Västra Götaland County, Sweden - Full Time
Skills Needed
Leadership, Motivation, Team Development, Sales Attitude, Customer Experience, Coaching, Key Performance Indicators (Kpis) Management, Recruitment, Onboarding, Physical Work, Communication, Ownership, Stress Management, Results Improvement
Specialization
The ideal candidate must have experience leading, motivating, and developing a team, along with the ability to inspire and communicate to create a positive work environment. You must take ownership of the store's results, remain calm and provide direction in stressful situations, and continuously strive to improve results.
Experience Required
Minimum 2 year(s)
Chef de Réception (h/f) at Radisson Hotel Group
Cannes, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Customer Service, Team Leadership, Conflict Resolution, Communication, Time Management, Staff Training, Budget Management, Inventory Management, Front Office Operations, Reservation Management, Billing, Adaptability, Problem Solving, Organization
Specialization
The ideal candidate possesses solid experience in customer satisfaction and team management within a hospitality setting. Strong communication, organizational, and problem-solving skills are essential for this dynamic role.
Experience Required
Minimum 2 year(s)
Sous Chef-- Summer Camp at Brock & Company Inc
Fulton Township, Pennsylvania, United States - Full Time
Skills Needed
Food Production, Cooking, Supervision, Purchasing, Inventory Control, Training, Food Safety, Customer Service, Recipe Comprehension, Catering Production, Equipment Use, Personal Hygiene, Receiving Deliveries, Food Rotation, Sanitation Standards
Specialization
Essential requirements include comprehension of verbal and written food recipes, production orders, and cooking instructions, along with adherence to health and safety regulations regarding equipment use and hygiene. Candidates must possess a positive attitude, be able to stand for extended periods, lift/move items, and follow COVID-19 safety protocols.
Chef de Cuisine (F/M/X) at Accor
Cádiz, Andalusia, Spain - Full Time
Skills Needed
Menu Design, Kitchen Management, Team Leadership, Haccp Compliance, Food Cost Control, Culinary Training, Performance Evaluation, Staff Scheduling, Quality Control, Communication, Problem Solving, Interpersonal Skills, Culinary Trends, Food Safety, Ergonomics, Microsoft Windows
Specialization
Candidates must have at least 7 years of culinary experience, including a minimum of 3 years in a supervisory role. A culinary diploma and a strong command of the Spanish language are required.
Experience Required
Minimum 5 year(s)
Sous Chef-- Summer Camp at Brock & Company Inc
Becket, Massachusetts, United States - Full Time
Skills Needed
Food Production, Cooking, Supervision, Purchasing, Inventory Control, Training, Food Safety, Customer Service, Recipe Comprehension, Catering Production, Equipment Use, Personal Hygiene, Food Handling Regulations, Receiving Deliveries, Standing For Extended Periods, Lifting
Specialization
Essential requirements include comprehension of verbal and written food recipes, production orders, and cooking instructions, along with adherence to all health and safety regulations regarding equipment use and hygiene. Candidates must possess a positive attitude, be able to receive and stow deliveries, and be capable of standing for extended periods and lifting food items.
Experience Required
Minimum 2 year(s)
Chef de Projet Lean H/F at Veolia Environnement SA
Puteaux, Ile-of-France, France - Full Time
Skills Needed
Lean Management, Continuous Improvement, Visual Management, Problem Solving, Coaching, Team Animation, Project Management, Autonomy, Listening Skills, Pedagogy, Results Orientation, Data Analysis, Synthesis, Gemba Walks, Green Belt
Specialization
Candidates must have a minimum of 3 years of experience in management and/or Lean deployment, demonstrating a preference for field work and interaction with operational teams. Essential qualities include dynamism, strong relational skills, knowledge of Lean fundamentals (Green Belt is a plus), group facilitation ability, project management competence, autonomy, active listening, pedagogy, and a focus on results and performance measurement.
Experience Required
Minimum 2 year(s)
Chef de projet IT (H/F) at Devoteam
Nantes, Pays de la Loire, France - Full Time
Skills Needed
Project Management, It Project Management, Agile Development, Cloud, Devops, Cybersecurity, Data Analysis, Ai, Functional Requirements, Jira, Ms Project, Change Management, User Training, Stakeholder Coordination, Business Process Analysis
Specialization
Candidates must hold a Master's degree (Bac+5) in IT or project management and possess at least 5 years of experience in IT project management. Strong analytical, communication, and organizational skills are required, along with proficiency in project management tools like JIRA and MS Project.
Experience Required
Minimum 5 year(s)
Chef de Cuisine (34922) at Agua Caliente Casinos
Rancho Mirage, California, United States - Full Time
Skills Needed
Food Production, Kitchen Management, Staff Training, Inventory Management, Cost Control, Menu Planning, Regulatory Compliance, Guest Service, Team Leadership, Equipment Operation, Food Safety, Personnel Evaluation
Specialization
Requires a high school diploma or G.E.D., with a culinary arts degree preferred. Candidates must have at least 3 years of experience in managing high-volume food operations and supervising staff.
Experience Required
Minimum 2 year(s)
Chef de Rang - Soir F/H at La Fondation
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Order Taking, Table Setting, Menu Knowledge, Upselling, Cash Handling, Communication, Hygiene Standards, Teamwork, Attention To Detail
Specialization
The candidate must ensure impeccable service throughout the meal, anticipating guest needs and ensuring satisfaction while strictly adhering to all hygiene and safety regulations. This includes accurately processing payments, managing table clearing efficiently, and maintaining high standards for dishware quality.
Chef De Projet IT (H/F) at fortil
Mauguio, Occitania, France - Full Time
Skills Needed
Project Management, It Infrastructure, Agile Methodology, Jira, Confluence, Sql, Budget Management, Risk Management, Client Relationship Management, Team Leadership, Reporting, Technical Documentation, Strategic Planning, Stakeholder Management
Specialization
Candidates must hold a Master's degree (Bac+5) in Information Systems Management and possess at least 3 years of experience with significant IT infrastructures. Proficiency in Agile methodologies and tools such as Jira, Confluence, and SQL is required.
Experience Required
Minimum 2 year(s)
Chef de réception H/F/X at Accor
Bretteville-sur-Odon, Normandy, France - Full Time
Skills Needed
Customer Contact, Management, Leadership, Team Motivation, Revenue Management, Sales, Quality Service, Relationship Building, Communication, Computer Literacy, Hotel Reception
Specialization
A qualification in Reception (BTS or higher) or equivalent professional experience with knowledge of the sector is required, alongside essential skills in hospitality, organization, salesmanship, and leadership. Professional English proficiency and computer literacy are strongly advised.
Experience Required
Minimum 2 year(s)
Chef de Projets ERP H/F at Talan
Rennes, Brittany, France - Full Time
Skills Needed
Erp Implementation, Project Management, Agribusiness Sector Knowledge, Governance Consulting, Amoe, Amoa, Pre Sales, Team Leadership, Business Strategy, Change Management
Specialization
Candidates must have proven experience in leading ERP implementation projects and possess strong knowledge of the agribusiness sector. The role requires a consultant mindset with the ability to manage resources and engage in commercial strategy.
Experience Required
Minimum 5 year(s)
Sous Chef (Hot Kitchen) at Villa Group
Gdańsk, Pomeranian Voivodeship, Poland -
Full Time

Start Date

Immediate

Expiry Date

17 Aug, 26

Salary

0.0

Posted On

19 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Hot Kitchen Operations, Staff Supervision, Food Preparation, Portion Control, Inventory Management, Food Safety, HACCP, Food Cost Control, Stock Rotation, Buffet Service, À La Carte Service, Leadership, Communication, Organizational Skills

Industry

Hospitality

Description
Company Description Villa Nautica celebrates the glitz and glamour of yacht-life and is always ‘en vogue’. Surrounded by sparkling lagoons and idyllic beaches, it is an island like no other: a hive of activity, a place to be seen. Complemented by exceptional scuba diving and other water sports, the resort embraces the seafarer lifestyle with a glamorous twist. Job Description Support the Executive Chef in daily hot kitchen operations Supervise and guide kitchen staff during food preparation and service. Prepare and cook hot dishes according to recipes and company standards. Ensure food quality, taste, portion control, and presentation are maintained consistently. Monitor kitchen stock levels and assist with inventory management and ordering. Ensure all food is prepared and stored following food safety and hygiene standards. Maintain HACCP, hygiene, and food safety standards Control food costs, stock rotation, and minimize wastage Ensure smooth kitchen operations during buffet and à la carte service Qualifications Minimum 3–5 years of experience in a similar role within resorts or hotels Proven experience as a Sous Chef or Senior Chef in a hot kitchen environment. Strong knowledge of cooking methods, kitchen operations, and food safety standards. Experience in high-volume restaurant, hotel, resort, or catering operations preferred. Good understanding of stock control and kitchen cost management. Ability to work under pressure and handle busy service periods. Strong leadership, communication, and organizational skills. Additional Information Location: Villa Nautica, Paradise Island, Lankanfinolhu, North Male' Atoll Department: Food and Beverage Production
Responsibilities
Support the Executive Chef in managing daily hot kitchen operations and supervising staff during food preparation and service. Ensure consistent food quality, maintain strict hygiene standards, and manage stock levels to minimize wastage.
Sous Chef (Hot Kitchen) at Villa Group
Gdańsk, Pomeranian Voivodeship, Poland - Full Time
Skills Needed
Hot Kitchen Operations, Staff Supervision, Food Preparation, Portion Control, Inventory Management, Food Safety, Haccp, Food Cost Control, Stock Rotation, Buffet Service, à La Carte Service, Leadership, Communication, Organizational Skills
Specialization
Requires 3-5 years of experience as a Sous Chef or Senior Chef in a hot kitchen environment, preferably within resorts or hotels. Must possess strong knowledge of cooking methods, food safety standards, and kitchen cost management.
Experience Required
Minimum 2 year(s)
Chef In Western Suburbs at Craft & Crew Hospitality
Hopkins, Minnesota, United States - Full Time
Skills Needed
Cooking Techniques, Flavor Profiling, Menu Planning, Food Safety, Inventory Management, Teamwork, Communication, Time Management, Creative Problem Solving, Mentorship, Guest Experience, Plating And Presentation
Specialization
Candidates need a strong foundation in various cooking techniques and a high attention to detail regarding taste and presentation. Effective communication, time management, and a genuine passion for the culinary arts are essential.
Experience Required
Minimum 2 year(s)
Chef de projet MICE H/F at Belambra Clubs & Hôtels
Montrouge, Ile-de-France, France - Full Time
Skills Needed
Project Management, Sales, Customer Relationship Management, Event Planning, Negotiation, Client Needs Analysis, Excel, Crm, Resalys, Salesforce, Teamwork, Organization, Communication, Hospitality Management
Specialization
Candidates should hold at least a three-year degree in commerce, hospitality, tourism, or event management. A first professional experience in a similar commercial or event-based environment is required, along with strong organizational skills and proficiency in office software.
Culinary Chef Associate at People Serving People
Minneapolis, Minnesota, United States - Full Time
Skills Needed
High Volume Cooking, Menu Planning, Food Safety, Sanitation Procedures, Cost Control, Nutritional Analysis, Allergen Free Meal Preparation, Industrial Kitchen Equipment Operation, Microsoft Office, Trauma Informed Care
Specialization
Requires 2-3 years of experience in high-volume food service and the ability to obtain ServSafe certification within 3 months. Candidates must be able to lift 75 lbs and operate industrial kitchen equipment.
Experience Required
Minimum 2 year(s)
Specialty Chef - Indian at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mumbai, maharashtra, India - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Menu Planning, Food Safety, Inventory Management, Staff Training, Employee Coaching, Quality Control, Indian Cuisine, Hospitality Management
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Chef/Cook (FT/Flexible) at Delmar Gardens of Chesterfield
Chesterfield, Missouri, United States - Full Time
Skills Needed
Large Volume Cooking, Meal Preparation, Catering, Special Events Planning, Budget Management
Specialization
Candidates must have previous experience as a cook or chef with the ability to handle high-volume cooking. Experience in retirement living, catering, or special events is considered a plus.
Experience Required
Minimum 2 year(s)
Chef de Réception (h/f) at Radisson Hotel Group
Cannes, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Customer Service, Leadership, Team Management, Conflict Resolution, Communication, Organization, Problem Solving, Time Management, Staff Training, Front Office Operations, Reservation Management, Billing, Budget Management, Inventory Management, Adaptability, Empathy
Specialization
Requires solid experience in customer satisfaction, team leadership, and front office operational procedures. Candidates must possess strong communication skills and the ability to handle multiple priorities in a dynamic environment.
Experience Required
Minimum 2 year(s)
Sous Chef - Ajax Tavern at Aspen Skiing Company
Boulder, Colorado, United States - Full Time
Skills Needed
Kitchen Management, Menu Planning, Recipe Development, Inventory Control, Food Safety, Staff Supervision, Culinary Techniques, High Volume Production, Menu Costing, Time Management, Quality Control, Leadership
Specialization
Requires a culinary degree or equivalent experience, ServSafe certification, and at least 5 years of culinary experience. Candidates must possess strong leadership skills and proficiency in high-volume production and food safety regulations.
Experience Required
Minimum 5 year(s)
SÄLJCHEF TILL JYSK VARA at JYSK
Vara, Västra Götaland County, Sweden - Full Time
Skills Needed
Leadership, Motivation, Team Development, Sales Attitude, Customer Experience, Coaching, Key Performance Indicators (Kpis) Management, Recruitment, Onboarding, Physical Work, Communication, Ownership, Stress Management, Results Improvement
Specialization
The ideal candidate must have experience leading, motivating, and developing a team, along with the ability to inspire and communicate to create a positive work environment. You must take ownership of the store's results, remain calm and provide direction in stressful situations, and continuously strive to improve results.
Experience Required
Minimum 2 year(s)
Chef de Réception (h/f) at Radisson Hotel Group
Cannes, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Customer Service, Team Leadership, Conflict Resolution, Communication, Time Management, Staff Training, Budget Management, Inventory Management, Front Office Operations, Reservation Management, Billing, Adaptability, Problem Solving, Organization
Specialization
The ideal candidate possesses solid experience in customer satisfaction and team management within a hospitality setting. Strong communication, organizational, and problem-solving skills are essential for this dynamic role.
Experience Required
Minimum 2 year(s)
Sous Chef-- Summer Camp at Brock & Company Inc
Fulton Township, Pennsylvania, United States - Full Time
Skills Needed
Food Production, Cooking, Supervision, Purchasing, Inventory Control, Training, Food Safety, Customer Service, Recipe Comprehension, Catering Production, Equipment Use, Personal Hygiene, Receiving Deliveries, Food Rotation, Sanitation Standards
Specialization
Essential requirements include comprehension of verbal and written food recipes, production orders, and cooking instructions, along with adherence to health and safety regulations regarding equipment use and hygiene. Candidates must possess a positive attitude, be able to stand for extended periods, lift/move items, and follow COVID-19 safety protocols.
Chef de Cuisine (F/M/X) at Accor
Cádiz, Andalusia, Spain - Full Time
Skills Needed
Menu Design, Kitchen Management, Team Leadership, Haccp Compliance, Food Cost Control, Culinary Training, Performance Evaluation, Staff Scheduling, Quality Control, Communication, Problem Solving, Interpersonal Skills, Culinary Trends, Food Safety, Ergonomics, Microsoft Windows
Specialization
Candidates must have at least 7 years of culinary experience, including a minimum of 3 years in a supervisory role. A culinary diploma and a strong command of the Spanish language are required.
Experience Required
Minimum 5 year(s)
Sous Chef-- Summer Camp at Brock & Company Inc
Becket, Massachusetts, United States - Full Time
Skills Needed
Food Production, Cooking, Supervision, Purchasing, Inventory Control, Training, Food Safety, Customer Service, Recipe Comprehension, Catering Production, Equipment Use, Personal Hygiene, Food Handling Regulations, Receiving Deliveries, Standing For Extended Periods, Lifting
Specialization
Essential requirements include comprehension of verbal and written food recipes, production orders, and cooking instructions, along with adherence to all health and safety regulations regarding equipment use and hygiene. Candidates must possess a positive attitude, be able to receive and stow deliveries, and be capable of standing for extended periods and lifting food items.
Experience Required
Minimum 2 year(s)
Chef de Projet Lean H/F at Veolia Environnement SA
Puteaux, Ile-of-France, France - Full Time
Skills Needed
Lean Management, Continuous Improvement, Visual Management, Problem Solving, Coaching, Team Animation, Project Management, Autonomy, Listening Skills, Pedagogy, Results Orientation, Data Analysis, Synthesis, Gemba Walks, Green Belt
Specialization
Candidates must have a minimum of 3 years of experience in management and/or Lean deployment, demonstrating a preference for field work and interaction with operational teams. Essential qualities include dynamism, strong relational skills, knowledge of Lean fundamentals (Green Belt is a plus), group facilitation ability, project management competence, autonomy, active listening, pedagogy, and a focus on results and performance measurement.
Experience Required
Minimum 2 year(s)
Chef de projet IT (H/F) at Devoteam
Nantes, Pays de la Loire, France - Full Time
Skills Needed
Project Management, It Project Management, Agile Development, Cloud, Devops, Cybersecurity, Data Analysis, Ai, Functional Requirements, Jira, Ms Project, Change Management, User Training, Stakeholder Coordination, Business Process Analysis
Specialization
Candidates must hold a Master's degree (Bac+5) in IT or project management and possess at least 5 years of experience in IT project management. Strong analytical, communication, and organizational skills are required, along with proficiency in project management tools like JIRA and MS Project.
Experience Required
Minimum 5 year(s)
Chef de Cuisine (34922) at Agua Caliente Casinos
Rancho Mirage, California, United States - Full Time
Skills Needed
Food Production, Kitchen Management, Staff Training, Inventory Management, Cost Control, Menu Planning, Regulatory Compliance, Guest Service, Team Leadership, Equipment Operation, Food Safety, Personnel Evaluation
Specialization
Requires a high school diploma or G.E.D., with a culinary arts degree preferred. Candidates must have at least 3 years of experience in managing high-volume food operations and supervising staff.
Experience Required
Minimum 2 year(s)
Chef de Rang - Soir F/H at La Fondation
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Order Taking, Table Setting, Menu Knowledge, Upselling, Cash Handling, Communication, Hygiene Standards, Teamwork, Attention To Detail
Specialization
The candidate must ensure impeccable service throughout the meal, anticipating guest needs and ensuring satisfaction while strictly adhering to all hygiene and safety regulations. This includes accurately processing payments, managing table clearing efficiently, and maintaining high standards for dishware quality.
Chef De Projet IT (H/F) at fortil
Mauguio, Occitania, France - Full Time
Skills Needed
Project Management, It Infrastructure, Agile Methodology, Jira, Confluence, Sql, Budget Management, Risk Management, Client Relationship Management, Team Leadership, Reporting, Technical Documentation, Strategic Planning, Stakeholder Management
Specialization
Candidates must hold a Master's degree (Bac+5) in Information Systems Management and possess at least 3 years of experience with significant IT infrastructures. Proficiency in Agile methodologies and tools such as Jira, Confluence, and SQL is required.
Experience Required
Minimum 2 year(s)
Chef de réception H/F/X at Accor
Bretteville-sur-Odon, Normandy, France - Full Time
Skills Needed
Customer Contact, Management, Leadership, Team Motivation, Revenue Management, Sales, Quality Service, Relationship Building, Communication, Computer Literacy, Hotel Reception
Specialization
A qualification in Reception (BTS or higher) or equivalent professional experience with knowledge of the sector is required, alongside essential skills in hospitality, organization, salesmanship, and leadership. Professional English proficiency and computer literacy are strongly advised.
Experience Required
Minimum 2 year(s)
Chef de Projets ERP H/F at Talan
Rennes, Brittany, France - Full Time
Skills Needed
Erp Implementation, Project Management, Agribusiness Sector Knowledge, Governance Consulting, Amoe, Amoa, Pre Sales, Team Leadership, Business Strategy, Change Management
Specialization
Candidates must have proven experience in leading ERP implementation projects and possess strong knowledge of the agribusiness sector. The role requires a consultant mindset with the ability to manage resources and engage in commercial strategy.
Experience Required
Minimum 5 year(s)