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Chef De Partie Jobs overseas

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MISSISSIPPI - Sous Chef at Viking Cruises
, , - Full Time
Skills Needed
Culinary Skills, Kitchen Supervision, Buffet Presentation, Inventory Management, Recipe Review, Galley Operation, Team Leadership, Performance Reviews, Public Health Policies, Food Handling Certification, Service Orientation, Hygiene Standards, Flexibility, Safety Policies, Security Policies
Specialization
Candidates must possess over 9 years of experience as a Sous Chef or similar role, preferably in a 5-Star hospitality environment, along with advanced culinary skills and in-depth knowledge of all kitchen sections. Mandatory requirements include US Citizenship or Permanent Residency, passing a drug test, being 21+, and meeting physical demands.
Experience Required
Minimum 10 year(s)
Part-time Jr. Sous Chef at Boon Eat and Drink
Guerneville, California, United States - Full Time
Skills Needed
Supervision, Training, Team Discipline, Motivation, Food Preparation, Menu Creation, Budget Maintenance, Cost Control, Equipment Management, Food Handler Certification
Specialization
Candidates must have proven experience as a line cook or in previous junior sous chef roles, and they must be able to assist with creating seasonal, monthly, or annual menus. A Food Handler certification is required, and availability must include Wednesday through Sunday nights, including weekends and holidays.
Experience Required
Minimum 2 year(s)
Chef de Cuisine-Banquet at Delta Calgary South Hotel by Marriott
, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Culinary Skills, Food Preparation, Menu Development, Team Leadership, Sanitation Standards, Customer Service, Budget Management, Communication, Training, Problem Solving, Quality Control, Interpersonal Skills, Time Management, Creativity, Staff Management, Safety Standards
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, culinary skills, and the ability to manage kitchen operations are essential.
Experience Required
Minimum 2 year(s)
Italian Chef de Cuisine at Aloft by Marriott Minneapolis Downtown
Amman, Amman, Jordan - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Purchasing, Staffing, Food Preparation, Sanitation Standards, Team Training, Supervision, Inventory Control, Plating, Food Safety, Guest Relations, Budget Management, Leadership, Interpersonal Communication
Specialization
Candidates need either a high school diploma or GED with 4 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Key requirements involve developing culinary applications, supervising kitchen operations, leading teams, and achieving operational and financial goals.
Experience Required
Minimum 2 year(s)
Chef de Projet IA (H/F) at Inetum
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Ai Project Management, Project Planning, Cost Control, Deadline Management, Quality Assurance, Team Leadership, Operational Steering, Requirements Qualification, Feasibility Analysis, Technical Constraints, Data Constraints, Regulatory Constraints, Cost Estimation, Tender Responses, Ai Expertise, Change Management
Specialization
Candidates must have over 3 years of confirmed experience in operational AI projects, possessing a strong understanding of AI challenges like data quality, model limitations, GDPR, and ethics, with the ability to technically challenge teams. Functional requirements include solid project management experience, proven ability to liaise with business units, proficiency in cost estimation, tender writing, and excellent analytical and writing skills.
Experience Required
Minimum 2 year(s)
Commis Chef - Full Time at Flying Horse Resort & Club
Colorado Springs, Colorado, United States - Full Time
Skills Needed
Food Health And Safety Regulations, Sanitation Policies, Problem Solving, Team Player, Food Handling, Food Preparation, Presentation Standards, Line Equipment Operation, Menu Creation, Food Cost Management, Storage Procedures, Customer Service, Oral Communication, Tact, Diplomacy, Time Management
Specialization
Candidates should ideally possess a minimum of three years of commercial kitchen experience in a high-volume, 5-star restaurant or hotel setting, demonstrating strong organizational abilities and accuracy. The role requires the ability to work well under pressure, handle multiple tasks simultaneously, and possess good customer service and oral communication skills.
Experience Required
Minimum 2 year(s)
Chef de Brigade (H/F/X) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Team Coordination, Customer Service, Loyalty Program Promotion, Administrative Formalities, Billing And Payment Control, Team Management, Interdepartmental Interaction, Environmental Compliance, Initiative, Proactive, Empathy, Commercial Acumen, Communication Skills, Presentation
Specialization
Candidates must be proficient in English, with a third language being an asset, and possess strong teamwork capabilities coupled with a sense of initiative. Essential qualities include the ability to provide close management and support to teams, being spontaneous, empathetic, attentive, and having excellent interpersonal and commercial skills.
Experience Required
Minimum 2 year(s)
Chef de cuisine - H/F/X at Louvre Hotels Group
Chaponost, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Management, Customer Service, Menu Planning, Recipe Development, Haccp Standards, Team Leadership, Organization, Attention To Detail, Client Satisfaction, Versatility, Teamwork
Specialization
The ideal candidate should have experience as a Chef de Partie and be capable of managing a complete service independently. Strong leadership skills, attention to detail, and the ability to inspire a team are essential.
Experience Required
Minimum 2 year(s)
Chef de quai nuit (H/F) at InPost
Terrasson-Lavilledieu, New Aquitaine, France - Full Time
Skills Needed
Team Management, Performance Indicators, Logistics Processes, Operational Tools, Workforce Allocation, Carrier Relations, Sorting Plan Organization, Action Planning, Anomaly Reporting, Team Integration, Skill Development, Individual Interviews, Team Cohesion, Social Climate, Safety Regulations, Cleanliness Regulations
Specialization
The ideal candidate is defined more by their experience than their diplomas, needing to be an attentive and unifying team leader. Key attributes sought are rigor, reactivity, and alignment with company values such as proximity, commitment, performance, and solidarity.
Experience Required
Minimum 2 year(s)
Chef de projet IT (H/F) at EVERIENCE
Niort, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Project Management, It Production, Devops, Itsm, Observability, Monitoring, Scheduling Tools, Itil, Agile, Coordination, Communication, Operational Maintenance, Reporting, Professional English
Specialization
Candidates must have proven experience in IT project management within an IT department environment, coupled with a good understanding of production and support environments. Proficiency in ITIL frameworks, an Agile/DevOps sensibility, the ability to unite teams, manage complex projects, and professional English skills are essential.
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, Facilitation, Project Management, Autonomy, Listening Skills, Pedagogy, Analysis, Synthesis, Operational Performance, Team Mobilization, Gemba Walks
Specialization
Candidates must have a minimum of 3 years of experience in management and/or Lean deployment, possess strong dynamism and relational skills, and be comfortable working closely with operational teams in the field. A good understanding of Lean fundamentals is required, with Green Belt certification being a plus, alongside strong project management, analytical, and pedagogical abilities.
Experience Required
Minimum 2 year(s)
Chef de Projet IA (H/F) at Inetum
Saint-Ouen, Centre-Val de Loire, France - Full Time
Skills Needed
Ai Project Management, End To End Project Execution, Cost And Deadline Management, Team Leadership, Stakeholder Communication, Requirements Qualification, Feasibility Analysis, Technical Constraints Identification, Tender Response, Scoping Documentation, Ai Expertise, Risk Management, Ai Governance, Change Management, Data Quality Understanding, Analytical Skills
Specialization
Candidates must have over 3 years of confirmed experience in operational AI projects, possessing a strong understanding of AI challenges like data quality, model constraints, GDPR, and ethics, while being able to technically challenge teams. Functional requirements include solid project management experience (budget, planning), proven ability to dialogue with business units, and proficiency in cost estimation and tender writing.
Experience Required
Minimum 2 year(s)
Chef De Projet IT (H/F) at fortil
Toulouse, Occitania, France - Full Time
Skills Needed
Project Management, Technical Teams Leadership, Functional Teams Leadership, Planning, Deadline Management, Progress Meetings, Reporting, Budget Management, Financial Management, Client Relationship Management, Risk Management, Deliverable Validation, Jira, Confluence, Sql, Agile
Specialization
Candidates must have a Bac+5 degree in information systems management and a minimum of 3 years of experience on significant infrastructures. A strong aptitude for complex projects, problem-solving, technical curiosity, and a drive for continuous improvement are essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef- PM at HelloFresh
Aurora, Illinois, United States - Full Time
Skills Needed
Culinary Arts, Food Safety, Recipe Development, Process Controls, Haccp, Fsma, Sqf, Usda Regulations, Team Leadership, Quality Control, Communication, Nutrition Science, Planning, Organizing, Problem Solving, Initiative
Specialization
A BS degree in Culinary Arts or similar qualifications is required, along with 5+ years of experience in a large kitchen setting. Familiarity with USDA/FDA guidelines and a strong understanding of various diets is also necessary.
Experience Required
Minimum 5 year(s)
Executive Chef - Maréla at Artisan Design Group, LLC
Healdsburg, California, United States - Full Time
Skills Needed
Culinary Vision, Menu Development, Team Leadership, Kitchen Operations, Financial Acumen, Food Cost Control, Recruitment, Mentoring, Recipe Development, Inventory Management, Vendor Partnerships, Guest Experience, Pre Opening Leadership, Culinary Storytelling, Event Menu Development
Specialization
Candidates must possess a minimum of 5+ years in progressive culinary leadership, ideally as an Executive Chef or Chef de Cuisine in upscale dining, with demonstrated expertise in European or Mediterranean seafood-driven concepts. Strong financial acumen, proven team leadership abilities, and exceptional communication skills are essential for success in this role.
Experience Required
Minimum 5 year(s)
Executive Chef - CUT132 at Thompson Hospitality Corporation
Columbus, Ohio, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Quality Management, Kitchen Operations Management, Food Safety Compliance, Team Mentorship, Training, Performance Evaluation, Inventory Management, Cost Control, Communication, Physical Stamina, Multitasking, Creativity, Presentation Skills, Consistency
Specialization
Candidates should have experience in a leadership position within a fast-paced restaurant and as an executive chef. Physical requirements include the ability to stand for long periods and lift items up to 50 pounds.
Experience Required
Minimum 5 year(s)
Commis Chef | Breakfast at Accor
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Food Preparation, Cooking, Presentation, Recipe Following, Team Collaboration, Stock Rotation, Stock Control, Hygiene, Cleanliness, Time Management, Guest Satisfaction, Health & Safety
Specialization
Candidates should possess a passion for delivering a wonderful culinary experience and ideally have previous experience in a similar role or be currently studying culinary arts. Understanding of workplace health & safety principles is necessary, and willingness to obtain an NZ Food Safety certificate is preferred.
Regional Executive Chef at Healthcare Services Group, Inc.
Smyrna, Tennessee, United States - Full Time
Skills Needed
Culinary Hospitality, Menu Management, Process Standardization, Purchasing Compliance, Product Quality Consistency, Training, Coaching, Food Safety, Haccp, Budgetary Management, Financial Goals Achievement, Customer Experience Improvement, Client Satisfaction, Service Recovery, Supervisory Skills, Leadership
Specialization
Candidates must possess an Associate’s degree or certification/apprenticeship in culinary arts, or 5+ years of Executive Chef level experience, along with a high school diploma or equivalent. Key requirements include strong culinary skills, knowledge of food safety/nutrition, proven financial acumen, excellent communication, and the ability to travel 50-75% regionally.
Experience Required
Minimum 5 year(s)
Regional Executive Chef at Healthcare Services Group, Inc.
Oak Ridge, Tennessee, United States - Full Time
Skills Needed
Culinary Hospitality, Menu Systems, Process Standardization, Purchasing Compliance, Product Quality, Training, Coaching, Food Safety, Haccp, Budgetary Management, Financial Goals, Customer Experience, Supervisory Skills, Leadership, Communication, Organizational Skills
Specialization
Candidates must possess an Associate’s degree or certification/apprenticeship in culinary arts, or 5+ years of industry experience at an Executive Chef level or higher, along with a high school diploma or equivalent. Key requirements include strong culinary skills, knowledge of quantity food production, financial acumen, proven P&L experience, and excellent leadership and communication abilities.
Experience Required
Minimum 5 year(s)
Executive Culinary Chef at Accor
Sharm El Sheikh, South Sinai, Egypt - Full Time
Skills Needed
Kitchen Management, Food Production, Cost Control, Menu Planning, Quality Assurance, Hygiene Standards, Staff Training, Performance Assessment, Budgeting, Inventory Management, Food Safety Systems, Recipe Standardization, Purchasing Inspection, Team Leadership, Ms Office
Specialization
Candidates must possess at least a high school diploma or equivalent, coupled with a minimum of 10 years of related work experience, or 2 years in a lower position plus experience applying main principles. Proficiency in English at an intermediate level is required, along with sufficient theoretical and practical background, including prior course attendance, and competence in MS Office applications.
Experience Required
Minimum 10 year(s)
MISSISSIPPI - Sous Chef at Viking Cruises
, , -
Full Time

Start Date

Immediate

Expiry Date

16 May, 26

Salary

0.0

Posted On

15 Feb, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Skills, Kitchen Supervision, Buffet Presentation, Inventory Management, Recipe Review, Galley Operation, Team Leadership, Performance Reviews, Public Health Policies, Food Handling Certification, Service Orientation, Hygiene Standards, Flexibility, Safety Policies, Security Policies

Industry

Travel Arrangements

Description
Required Experience: 9+ years’ experience as Sous Chef or similar at a 5-Star hospitality and/or restaurant environment; shipboard experience is an advantage Advanced culinary skills required and in-depth knowledge about all the sections within the hot and cold kitchen; Previous experience with supervision of various kitchen sections is an advantage Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards Excellent knowledge of all public health policies, especially US Public Health and FDA Standards Food handling certification required Role Expectations: Demonstrate excellent cooking skills and creativity to enhance buffet presentations Coordinate with the Chef de Partie to control the breakdown after each service Collaborate with the Kitchen Steward to manage inventory, equipment, and deliveries Ensure proper use of the menu checklist, recipe reviews Supervise Galley operation and prepare requisitions for catering equipment Lead, support, and train a multi-cultural team, conduct performance reviews, and uphold safety & security policies Uphold impeccable grooming standards at all times by complying with Viking’s Image and Uniform Standards Demonstrate outstanding flexibility: able to work at different times of the day, under pressure and always reflect a positive can-do attitude and the best image of Viking You will be expected to consistently arrive on time and be prepared for work Other tasks and responsibilities may be assigned at leaders’ discretion based on operational needs Role Overview: As part of our Mississippi Food & Beverage team, your job as the Sous Chef is to be the face of Viking in the refined dining and culinary experience we deliver to our guests onboard You will be reporting to the Executive Sous Chef You will be expected to work on a 12/4 rotation (12 weeks on board and 4 weeks off on vacation). Please note that rotation lengths vary based on staffing and operational needs onboard Viking Mississippi. Viking was founded in 1997 and provides destination-focused voyages on oceans, rivers and lakes around the world. Designed for experienced travelers with interests in science, history, culture and cuisine, Chairman Torstein Hagen often says Viking offers experiences for The Thinking Person®. Viking has more than 250 awards to its name, including being rated #1 for Rivers, #1 for Oceans and #1 for Expeditions by Condé Nast Traveler and voted at the top of its categories by Travel + Leisure. No other cruise line has ever received these same honors by both publications at the same time. Why join Viking? Elevate your career regardless of where you are on your journey. Viking can help you in reaching new destinations with: Paid training program in skills and approach to premium hospitality services On-the-job coaching to help you advance rapidly A lifelong network of hospitality professionals Onboard our ship Lodging, meals, Wi-Fi, uniforms, and laundry are free of charge for all crew members Travel to/from the ship provided and paid for by Viking, unless you are within reasonable driving distance of embarkation or disembarkation ports Crew-only deck and dedicated recreational activities Viking Benefits: US Mainland candidates: Health, vision, and dental insurance with incredibly low premiums 401(k) plan with Viking match of 100% of employee contributions up to 4% per pay period Retention bonus program Puerto Rico and Guam candidates: Health, vision, and dental insurance with very low premiums Retention bonus program Mandatory requirements & at will employment: U.S. Citizen or Permanent Resident (green card) to work onboard the ship, as required by federal regulations Ability to satisfactorily pass a pre-employment drug test. Viking Mississippi is a drug-free and alcohol-free workplace. Must be 21+ years old, physically fit and in good health to meet the demands of an intense shipboard role; must be able to carry heavy items and stand, kneel, and bend for prolonged periods of time Viking Cruises is an At-Will Employer. As such your employment with Viking is a voluntary one and is subject to termination with or without cause or notice, at any time by you or Viking. Nothing in this document or in any oral or written statement shall be interpreted to conflict with or limit the right to terminate employment at will.
Responsibilities
The Sous Chef acts as the culinary face for Viking, responsible for demonstrating excellent cooking skills and creativity to enhance guest dining experiences while coordinating kitchen operations.
MISSISSIPPI - Sous Chef at Viking Cruises
, , - Full Time
Skills Needed
Culinary Skills, Kitchen Supervision, Buffet Presentation, Inventory Management, Recipe Review, Galley Operation, Team Leadership, Performance Reviews, Public Health Policies, Food Handling Certification, Service Orientation, Hygiene Standards, Flexibility, Safety Policies, Security Policies
Specialization
Candidates must possess over 9 years of experience as a Sous Chef or similar role, preferably in a 5-Star hospitality environment, along with advanced culinary skills and in-depth knowledge of all kitchen sections. Mandatory requirements include US Citizenship or Permanent Residency, passing a drug test, being 21+, and meeting physical demands.
Experience Required
Minimum 10 year(s)
Part-time Jr. Sous Chef at Boon Eat and Drink
Guerneville, California, United States - Full Time
Skills Needed
Supervision, Training, Team Discipline, Motivation, Food Preparation, Menu Creation, Budget Maintenance, Cost Control, Equipment Management, Food Handler Certification
Specialization
Candidates must have proven experience as a line cook or in previous junior sous chef roles, and they must be able to assist with creating seasonal, monthly, or annual menus. A Food Handler certification is required, and availability must include Wednesday through Sunday nights, including weekends and holidays.
Experience Required
Minimum 2 year(s)
Chef de Cuisine-Banquet at Delta Calgary South Hotel by Marriott
, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Culinary Skills, Food Preparation, Menu Development, Team Leadership, Sanitation Standards, Customer Service, Budget Management, Communication, Training, Problem Solving, Quality Control, Interpersonal Skills, Time Management, Creativity, Staff Management, Safety Standards
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, culinary skills, and the ability to manage kitchen operations are essential.
Experience Required
Minimum 2 year(s)
Italian Chef de Cuisine at Aloft by Marriott Minneapolis Downtown
Amman, Amman, Jordan - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Purchasing, Staffing, Food Preparation, Sanitation Standards, Team Training, Supervision, Inventory Control, Plating, Food Safety, Guest Relations, Budget Management, Leadership, Interpersonal Communication
Specialization
Candidates need either a high school diploma or GED with 4 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Key requirements involve developing culinary applications, supervising kitchen operations, leading teams, and achieving operational and financial goals.
Experience Required
Minimum 2 year(s)
Chef de Projet IA (H/F) at Inetum
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Ai Project Management, Project Planning, Cost Control, Deadline Management, Quality Assurance, Team Leadership, Operational Steering, Requirements Qualification, Feasibility Analysis, Technical Constraints, Data Constraints, Regulatory Constraints, Cost Estimation, Tender Responses, Ai Expertise, Change Management
Specialization
Candidates must have over 3 years of confirmed experience in operational AI projects, possessing a strong understanding of AI challenges like data quality, model limitations, GDPR, and ethics, with the ability to technically challenge teams. Functional requirements include solid project management experience, proven ability to liaise with business units, proficiency in cost estimation, tender writing, and excellent analytical and writing skills.
Experience Required
Minimum 2 year(s)
Commis Chef - Full Time at Flying Horse Resort & Club
Colorado Springs, Colorado, United States - Full Time
Skills Needed
Food Health And Safety Regulations, Sanitation Policies, Problem Solving, Team Player, Food Handling, Food Preparation, Presentation Standards, Line Equipment Operation, Menu Creation, Food Cost Management, Storage Procedures, Customer Service, Oral Communication, Tact, Diplomacy, Time Management
Specialization
Candidates should ideally possess a minimum of three years of commercial kitchen experience in a high-volume, 5-star restaurant or hotel setting, demonstrating strong organizational abilities and accuracy. The role requires the ability to work well under pressure, handle multiple tasks simultaneously, and possess good customer service and oral communication skills.
Experience Required
Minimum 2 year(s)
Chef de Brigade (H/F/X) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Team Coordination, Customer Service, Loyalty Program Promotion, Administrative Formalities, Billing And Payment Control, Team Management, Interdepartmental Interaction, Environmental Compliance, Initiative, Proactive, Empathy, Commercial Acumen, Communication Skills, Presentation
Specialization
Candidates must be proficient in English, with a third language being an asset, and possess strong teamwork capabilities coupled with a sense of initiative. Essential qualities include the ability to provide close management and support to teams, being spontaneous, empathetic, attentive, and having excellent interpersonal and commercial skills.
Experience Required
Minimum 2 year(s)
Chef de cuisine - H/F/X at Louvre Hotels Group
Chaponost, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Management, Customer Service, Menu Planning, Recipe Development, Haccp Standards, Team Leadership, Organization, Attention To Detail, Client Satisfaction, Versatility, Teamwork
Specialization
The ideal candidate should have experience as a Chef de Partie and be capable of managing a complete service independently. Strong leadership skills, attention to detail, and the ability to inspire a team are essential.
Experience Required
Minimum 2 year(s)
Chef de quai nuit (H/F) at InPost
Terrasson-Lavilledieu, New Aquitaine, France - Full Time
Skills Needed
Team Management, Performance Indicators, Logistics Processes, Operational Tools, Workforce Allocation, Carrier Relations, Sorting Plan Organization, Action Planning, Anomaly Reporting, Team Integration, Skill Development, Individual Interviews, Team Cohesion, Social Climate, Safety Regulations, Cleanliness Regulations
Specialization
The ideal candidate is defined more by their experience than their diplomas, needing to be an attentive and unifying team leader. Key attributes sought are rigor, reactivity, and alignment with company values such as proximity, commitment, performance, and solidarity.
Experience Required
Minimum 2 year(s)
Chef de projet IT (H/F) at EVERIENCE
Niort, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Project Management, It Production, Devops, Itsm, Observability, Monitoring, Scheduling Tools, Itil, Agile, Coordination, Communication, Operational Maintenance, Reporting, Professional English
Specialization
Candidates must have proven experience in IT project management within an IT department environment, coupled with a good understanding of production and support environments. Proficiency in ITIL frameworks, an Agile/DevOps sensibility, the ability to unite teams, manage complex projects, and professional English skills are essential.
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, Facilitation, Project Management, Autonomy, Listening Skills, Pedagogy, Analysis, Synthesis, Operational Performance, Team Mobilization, Gemba Walks
Specialization
Candidates must have a minimum of 3 years of experience in management and/or Lean deployment, possess strong dynamism and relational skills, and be comfortable working closely with operational teams in the field. A good understanding of Lean fundamentals is required, with Green Belt certification being a plus, alongside strong project management, analytical, and pedagogical abilities.
Experience Required
Minimum 2 year(s)
Chef de Projet IA (H/F) at Inetum
Saint-Ouen, Centre-Val de Loire, France - Full Time
Skills Needed
Ai Project Management, End To End Project Execution, Cost And Deadline Management, Team Leadership, Stakeholder Communication, Requirements Qualification, Feasibility Analysis, Technical Constraints Identification, Tender Response, Scoping Documentation, Ai Expertise, Risk Management, Ai Governance, Change Management, Data Quality Understanding, Analytical Skills
Specialization
Candidates must have over 3 years of confirmed experience in operational AI projects, possessing a strong understanding of AI challenges like data quality, model constraints, GDPR, and ethics, while being able to technically challenge teams. Functional requirements include solid project management experience (budget, planning), proven ability to dialogue with business units, and proficiency in cost estimation and tender writing.
Experience Required
Minimum 2 year(s)
Chef De Projet IT (H/F) at fortil
Toulouse, Occitania, France - Full Time
Skills Needed
Project Management, Technical Teams Leadership, Functional Teams Leadership, Planning, Deadline Management, Progress Meetings, Reporting, Budget Management, Financial Management, Client Relationship Management, Risk Management, Deliverable Validation, Jira, Confluence, Sql, Agile
Specialization
Candidates must have a Bac+5 degree in information systems management and a minimum of 3 years of experience on significant infrastructures. A strong aptitude for complex projects, problem-solving, technical curiosity, and a drive for continuous improvement are essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef- PM at HelloFresh
Aurora, Illinois, United States - Full Time
Skills Needed
Culinary Arts, Food Safety, Recipe Development, Process Controls, Haccp, Fsma, Sqf, Usda Regulations, Team Leadership, Quality Control, Communication, Nutrition Science, Planning, Organizing, Problem Solving, Initiative
Specialization
A BS degree in Culinary Arts or similar qualifications is required, along with 5+ years of experience in a large kitchen setting. Familiarity with USDA/FDA guidelines and a strong understanding of various diets is also necessary.
Experience Required
Minimum 5 year(s)
Executive Chef - Maréla at Artisan Design Group, LLC
Healdsburg, California, United States - Full Time
Skills Needed
Culinary Vision, Menu Development, Team Leadership, Kitchen Operations, Financial Acumen, Food Cost Control, Recruitment, Mentoring, Recipe Development, Inventory Management, Vendor Partnerships, Guest Experience, Pre Opening Leadership, Culinary Storytelling, Event Menu Development
Specialization
Candidates must possess a minimum of 5+ years in progressive culinary leadership, ideally as an Executive Chef or Chef de Cuisine in upscale dining, with demonstrated expertise in European or Mediterranean seafood-driven concepts. Strong financial acumen, proven team leadership abilities, and exceptional communication skills are essential for success in this role.
Experience Required
Minimum 5 year(s)
Executive Chef - CUT132 at Thompson Hospitality Corporation
Columbus, Ohio, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Quality Management, Kitchen Operations Management, Food Safety Compliance, Team Mentorship, Training, Performance Evaluation, Inventory Management, Cost Control, Communication, Physical Stamina, Multitasking, Creativity, Presentation Skills, Consistency
Specialization
Candidates should have experience in a leadership position within a fast-paced restaurant and as an executive chef. Physical requirements include the ability to stand for long periods and lift items up to 50 pounds.
Experience Required
Minimum 5 year(s)
Commis Chef | Breakfast at Accor
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Food Preparation, Cooking, Presentation, Recipe Following, Team Collaboration, Stock Rotation, Stock Control, Hygiene, Cleanliness, Time Management, Guest Satisfaction, Health & Safety
Specialization
Candidates should possess a passion for delivering a wonderful culinary experience and ideally have previous experience in a similar role or be currently studying culinary arts. Understanding of workplace health & safety principles is necessary, and willingness to obtain an NZ Food Safety certificate is preferred.
Regional Executive Chef at Healthcare Services Group, Inc.
Smyrna, Tennessee, United States - Full Time
Skills Needed
Culinary Hospitality, Menu Management, Process Standardization, Purchasing Compliance, Product Quality Consistency, Training, Coaching, Food Safety, Haccp, Budgetary Management, Financial Goals Achievement, Customer Experience Improvement, Client Satisfaction, Service Recovery, Supervisory Skills, Leadership
Specialization
Candidates must possess an Associate’s degree or certification/apprenticeship in culinary arts, or 5+ years of Executive Chef level experience, along with a high school diploma or equivalent. Key requirements include strong culinary skills, knowledge of food safety/nutrition, proven financial acumen, excellent communication, and the ability to travel 50-75% regionally.
Experience Required
Minimum 5 year(s)
Regional Executive Chef at Healthcare Services Group, Inc.
Oak Ridge, Tennessee, United States - Full Time
Skills Needed
Culinary Hospitality, Menu Systems, Process Standardization, Purchasing Compliance, Product Quality, Training, Coaching, Food Safety, Haccp, Budgetary Management, Financial Goals, Customer Experience, Supervisory Skills, Leadership, Communication, Organizational Skills
Specialization
Candidates must possess an Associate’s degree or certification/apprenticeship in culinary arts, or 5+ years of industry experience at an Executive Chef level or higher, along with a high school diploma or equivalent. Key requirements include strong culinary skills, knowledge of quantity food production, financial acumen, proven P&L experience, and excellent leadership and communication abilities.
Experience Required
Minimum 5 year(s)
Executive Culinary Chef at Accor
Sharm El Sheikh, South Sinai, Egypt - Full Time
Skills Needed
Kitchen Management, Food Production, Cost Control, Menu Planning, Quality Assurance, Hygiene Standards, Staff Training, Performance Assessment, Budgeting, Inventory Management, Food Safety Systems, Recipe Standardization, Purchasing Inspection, Team Leadership, Ms Office
Specialization
Candidates must possess at least a high school diploma or equivalent, coupled with a minimum of 10 years of related work experience, or 2 years in a lower position plus experience applying main principles. Proficiency in English at an intermediate level is required, along with sufficient theoretical and practical background, including prior course attendance, and competence in MS Office applications.
Experience Required
Minimum 10 year(s)