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Chef De Partie Jobs overseas

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Food & Beverage Sous Chef at Gold Country Casino Resort
Oroville, California, United States - Full Time
Skills Needed
Supervision, Coordination, Menu Planning, Cost Control, Quality Control, Hygiene, Staff Training, Staff Discipline, Inventory Management, Recipe Development, Labor Management, Safety Regulations, Knife Skills, Kitchen Equipment Operation, Leadership, Decision Making
Specialization
Candidates must possess a strong working knowledge of cooking fundamentals, advanced knife skills, and kitchen equipment operation, maintenance, and safety protocols. A Culinary Degree is preferred, or equivalent experience including a minimum of 3 years in varied kitchen positions plus 1-2 years in Kitchen Management in a high-volume setting.
Experience Required
Minimum 2 year(s)
Chef d'équipe Monteur F/H at GROUPE ADF
Berre-l'Étang, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Leadership, Industrial Maintenance, Piping, Boilermaking, General Installation, Hse Compliance, Preventive Maintenance, Corrective Maintenance, Task Coordination, Technical Supervision, Problem Solving, Communication, Organization, Rigorousness
Specialization
Candidates must have a higher technician qualification and confirmed experience in industrial environments such as piping or boilermaking. A valid driver's license is mandatory for this position.
Experience Required
Minimum 2 year(s)
Food & Beverage Sous Chef at Gold Country Casino Resort
Oroville, California, United States - Full Time
Skills Needed
Supervision, Coordination, Menu Planning, Cost Control, Quality Control, Hygiene, Staff Training, Staff Evaluation, Kitchen Safety, Inventory Management, Recipe Development, Labor Management, Knife Skills, Equipment Operation, Team Motivation, Decision Making
Specialization
Candidates must possess strong working knowledge of cooking fundamentals, knife skills, and kitchen equipment operation, safety, and cleaning protocols. A Culinary Degree is preferred, or equivalent experience including a minimum of 3 years in varied kitchen positions plus 1-2 years in Kitchen Management in a high-volume setting.
Experience Required
Minimum 2 year(s)
Chef d'équipe Isère - F/H at Spie batignolles
Grenoble, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Electrical Engineering, Team Leadership, Site Supervision, Project Coordination, Logistics Management, Quality Control, Safety Compliance, Technical Troubleshooting, Subcontractor Management, Strong Communication, Tertiary Sector Experience, Strong Current Systems, Weak Current Systems
Specialization
Candidates must have at least 5 years of experience in electrical engineering, specifically within the tertiary sector. Proven ability to lead teams and manage technical construction sites is required, along with strong interpersonal and organizational skills.
Experience Required
Minimum 5 year(s)
Chef de Réception (H/F/X) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Front Office Management, Team Leadership, Customer Satisfaction, Check In, Check Out, Reservation Management, Group Booking Supervision, Billing Compliance, Cash Handling, English Proficiency, Fols Software, Operational Management, Problem Solving, Communication, Staff Motivation
Specialization
Candidates must have solid experience in reception with previous managerial responsibilities and proficiency in English. Knowledge of the FOLS software is considered a significant advantage for this role.
Experience Required
Minimum 2 year(s)
Chef.fe de rang Eldorado at Hôtels Providence & L'Eldorado
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Table Service, Upselling, Team Leadership, Stock Management, Communication, English Proficiency, Fine Dining Service, Conflict Resolution, Staff Training
Specialization
Candidates must have at least two years of experience in a similar high-end establishment. Proficiency in English and strong interpersonal skills are essential for this role.
Experience Required
Minimum 2 year(s)
1832 Steakhouse Sous Chef at Choctaw Nation of Oklahoma
Durant, Oklahoma, United States - Full Time
Skills Needed
Kitchen Management, Menu Development, Recipe Development, Food Safety, Staff Training, Inventory Management, Scheduling, Food Cost Control, Labor Cost Control, Charbroiling, Poaching, Deep Frying, Pan Frying, Sauté, Roasting, Griddling
Specialization
Candidates must have specialized culinary training and a Food Safety Certification. A minimum of three years of experience in an upscale restaurant environment with kitchen management responsibilities is required.
Experience Required
Minimum 2 year(s)
Chef d'équipe bardeur H/F at SMAC
Paris, Ile-de-France, France - Full Time
Skills Needed
Team Leadership, Cladding Installation, Site Management, Technical Diagnosis, Safety Coordination, Resource Planning, Quality Control, Training And Mentoring, Risk Analysis, Client Relations
Specialization
Requires a dynamic and organized professional capable of diagnosing leaks and proposing technical solutions for building envelopes. Must possess strong leadership, communication, and pedagogical skills to train and manage a team.
Experience Required
Minimum 5 year(s)
Chef de Cuisine - Banquet at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Jakarta, Jakarta, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Budget Management, Inventory Control, Plating And Presentation, Customer Service, Employee Training, Sanitation Standards, Operational Planning
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate leadership skills and a strong understanding of food and beverage operational standards.
Experience Required
Minimum 2 year(s)
Chef de quai - Nuit (H/F) at InPost Ireland
Tremblay-en-France, Ile-de-France, France - Full Time
Skills Needed
Team Management, Logistics Operations, Performance Analysis, Operational Process Management, Staff Coordination, Conflict Resolution, Safety Compliance, Communication, Leadership, Problem Solving
Specialization
The role requires strong team leadership skills and the ability to foster a positive social climate. Experience in logistics or team management is essential, while specific academic degrees are less critical than proven professional experience.
Experience Required
Minimum 2 year(s)
Chef de projet AMOA (H/F) at Scalian Inc
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Business Analysis, Project Management, Functional Support, Requirements Gathering, Project Steering, User Adoption, Prioritization, Coordination
Specialization
A minimum of 5 years of experience in application project management or business analysis (AMOA) is required. Candidates must possess strong interpersonal skills and the ability to translate business needs into formal requirements.
Experience Required
Minimum 5 year(s)
Chef De Cuisine (Western) at Accor
Jaipur, Rajasthan, India - Full Time
Skills Needed
Menu Development, Kitchen Management, Team Leadership, Haccp Compliance, Food Cost Control, Culinary Trends, Staff Training, Performance Management, Quality Assurance, Guest Relations, Food Safety, Hygiene Standards, Scheduling, Recruitment, Culinary Techniques
Specialization
The candidate must have strong leadership skills and experience in managing a kitchen brigade within a hospitality setting. Proficiency in HACCP standards, menu development, and staff training is essential for this role.
Experience Required
Minimum 5 year(s)
Chef de cuisine sushi H/F at MATSURI
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Fish Cutting, Team Management, Cost Management, Inventory Management, Hygiene And Safety Procedures, Production Planning, Staff Training, Stock Management
Specialization
Requires previous experience in a supervisory kitchen role such as a sous-chef or junior head chef. Must possess technical fish-cutting skills and the ability to lead a team with rigor and adaptability.
Experience Required
Minimum 2 year(s)
CHEF DE CUISINE SUSHI H/F at MATSURI
Nice, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Fish Cutting, Team Management, Cost Management, Inventory Management, Hygiene And Safety Procedures, Production Planning, Staff Training, Stock Management
Specialization
Requires previous experience in a supervisory kitchen role such as a sous-chef or junior head chef. Must possess technical expertise in fish cutting and strong leadership skills to manage a team of 3 to 7 people.
Experience Required
Minimum 2 year(s)
Chef de Réception (H/F/X) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Front Desk Management, Team Leadership, Customer Satisfaction, Check In, Check Out, Reservation Management, Conflict Resolution, Group Booking Supervision, Billing Compliance, Cash Handling, English Proficiency, Fols Software, Microsoft Office, Operational Management
Specialization
Candidates must have solid experience in reception with previous managerial responsibilities and proficiency in English. Knowledge of FOLS software and strong operational field experience are highly desired.
Experience Required
Minimum 2 year(s)
Chef de cuisine sushi H/F at MATSURI
Marseille, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Fish Cutting, Team Management, Cost Management, Inventory Management, Hygiene And Safety Procedures, Production Planning, Staff Training, Stock Management
Specialization
Requires previous experience in a supervisory kitchen role such as a sous-chef or junior head chef. Must possess technical expertise in fish cutting and strong skills in team leadership and cost control.
Experience Required
Minimum 2 year(s)
Chef de réception (H/F/X) at Accor
Nanterre, Ile-de-France, France - Full Time
Skills Needed
Team Management, Scheduling, Revenue Development, Pricing Policy, Debt Collection, Bank Reconciliation, Cash Management, Month End Closing, Supplier Order Management, Inventory Management, Quality Control, Reporting, Recruitment, Training, Customer Service, Hospitality Operations
Specialization
Key duties include managing pricing policy, handling debtor follow-up, performing bank reconciliations, controlling cash registers, managing supplier orders and inventory, and ensuring smooth information flow between the establishment and headquarters.
Experience Required
Minimum 2 year(s)
Food Service Jr Sous Chef at SSA Group, LLC
Tulsa, Oklahoma, United States - Full Time
Skills Needed
Culinary Operations, Leadership, Team Building, Food Safety, Inventory Management, Staff Training, Problem Solving, Communication, Multi Tasking, Knife Handling, Kitchen Management, Customer Service, Performance Management, Equipment Maintenance, Scheduling
Specialization
Candidates must have 1-2 years of culinary experience and strong leadership and communication skills. The role requires the physical ability to stand for extended periods and lift up to 35 lbs, along with flexibility to work varied hours including weekends and holidays.
Junior Sous Chef- Banquet at Accor
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Operations, Menu Preparation, Inventory Management, Kitchen Sanitation, Team Leadership, Knife Skills, Food Safety, Customer Service, Recipe Compliance, Equipment Maintenance, Production Scheduling, Plating, Staff Mentoring, Communication, Problem Solving
Specialization
Candidates must have at least 4 years of relevant food and beverage experience and possess strong knowledge of cooking techniques, knife skills, and sanitation procedures. The role requires the ability to lead a team, maintain professional standards, and communicate effectively in English.
Experience Required
Minimum 2 year(s)
Chef de Réception (H/F/X) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Front Desk Management, Team Leadership, Customer Satisfaction, Check In, Check Out, Reservation Management, Group Booking Management, Billing Compliance, Conflict Resolution, English Proficiency, Fols Software, Microsoft Office, Operational Management, Staff Motivation, Interdepartmental Communication
Specialization
Candidates must have solid experience in reception with previous managerial responsibilities and proficiency in English. Knowledge of FOLS software and strong operational field experience are highly valued.
Experience Required
Minimum 2 year(s)
Food & Beverage Sous Chef at Gold Country Casino Resort
Oroville, California, United States -
Full Time

Start Date

Immediate

Expiry Date

23 Jun, 26

Salary

0.0

Posted On

25 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Supervision, Coordination, Menu Planning, Cost Control, Quality Control, Hygiene, Staff Training, Staff Discipline, Inventory Management, Recipe Development, Labor Management, Safety Regulations, Knife Skills, Kitchen Equipment Operation, Leadership, Decision Making

Industry

Hospitality

Description
  SUMMARY: The Sous Chef assists the F&B Chef in the supervision and coordination of cooks and other team members engaged in preparing and cooking menu items for our outlets. This position will collaborate with F&B Chef in all aspects of the kitchen, including team training, menu planning and development, cost and quality control, according to the standards set by the Executive Chef.   ESSENTIAL DUTIES AND RESPONSIBILITIES: * Ensures that all line cooks and kitchen hands are working according to the set protocols and procedures of the kitchen. * Oversees the work of line cooks to ensure consistency, timeliness and alignment with hygiene and cross-contamination practices. * Evaluate staffing needs along with coaching, hiring and discipline of staff * Assists F&B Chef in cleanliness and safety compliance of the kitchen. * Assists F&B Chef in training, mentorship and motivation of team members * Assumes 100% responsibility for the quality, consistency and timeliness of products executed and delivered by the Culinary Team * Maintains a positive and professional approach with team members * Ensures all cooks follow proper plate presentation and garnish set for all dishes * Assist F&B Chef with team member scheduling and labor management * Responsible for following and enforcing restaurant policies regarding team members, and administering prompt, fair and consistent corrective action for any and violations of Casino policies, rules and procedures. * Manages and enforces all applicable food service health and safety regulations and procedures. * Attends all scheduled leadership meetings and brings suggestions for improvement * Promptly reports equipment and food quality problems to F&B Chef * Assists F&B Chef in management of inventory levels and venue needs * Assists F&B Chef with menu, specials and recipe development * Assists F&B Chef with cost management, waste and re-appropriation of leftovers * Other duties as assigned QUALIFICATIONS:   To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Must pass initial drug screening, background investigation, random drug tests and credit check.  * Strong working knowledge of the fundamentals of cooking * Strong working knowledge of knives and knife skills, including a wide range of cutting and slicing techniques and butchering meats, fish and poultry. * Strong working knowledge of kitchen equipment operation, maintenance, safety, and cleaning protocols. * Strong familiarity with recipes and yields, and a keen sense for making adjustments if yields do not align. * Ability to work across the line in all stations, as needed * Familiarity with cost and inventory management * Familiarity with food and market trends * Comfort in training and motivating fellow team members * Willingness to work varied shifts, including weekends and holidays   EDUCATION / EXPERIENCE: Culinary Degree preferred OR working equivalent as follows: A minimum of 3 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.  AND, 1-2 years of Kitchen Management experience in a full-service, high-volume dining establishment. Must be willing to motivate and LEAD the team, exercising sound judgement and decision making in pressure situations.     LANGUAGE SKILLS: Ability to read, analyze and interpret documents, such as safety rules, operating and procedure manuals.  Ability to effectively present information and response to questions from managers, clients, customers, and the general public effectively and courteously.   MATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions and decimals. Ability to compute rates, ratios and percentages.   REASONING ABILITY: Ability to apply commonsense understanding to carry out instructions furnished in written, oral or diagram form.  Must have the ability to deal with problems, which may involve several concrete variables.   PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an individual to successfully perform the essential functions of this job.  While performing the duties of this job, the team member must be able to communicate effectively. The individual is also regularly required to lift up to 50 pounds, bend, stand, walk, sit, and use hand/eye coordination.  Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus.   WORK ENVIRONMENT: The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job.  The noise level in the work environment is usually moderate to loud. When on the Casino floor, the noise level increases to loud.  The Casino is a smoking environment, and the team member must be able to work in a smoke-filled atmosphere. The kitchen area can be warm and humid.  Must be able to work in limited space.   PLEASE NOTE: This position requires availability to work on weekends and holidays. Tyme Maidu of Berry Creek Rancheria Preference Native American Preference
Responsibilities
The Sous Chef assists the F&B Chef in supervising and coordinating kitchen team members in preparing and cooking menu items, while collaborating on training, menu development, and cost/quality control according to executive standards. This role assumes full responsibility for the quality, consistency, and timeliness of all products executed by the Culinary Team.
Food & Beverage Sous Chef at Gold Country Casino Resort
Oroville, California, United States - Full Time
Skills Needed
Supervision, Coordination, Menu Planning, Cost Control, Quality Control, Hygiene, Staff Training, Staff Discipline, Inventory Management, Recipe Development, Labor Management, Safety Regulations, Knife Skills, Kitchen Equipment Operation, Leadership, Decision Making
Specialization
Candidates must possess a strong working knowledge of cooking fundamentals, advanced knife skills, and kitchen equipment operation, maintenance, and safety protocols. A Culinary Degree is preferred, or equivalent experience including a minimum of 3 years in varied kitchen positions plus 1-2 years in Kitchen Management in a high-volume setting.
Experience Required
Minimum 2 year(s)
Chef d'équipe Monteur F/H at GROUPE ADF
Berre-l'Étang, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Leadership, Industrial Maintenance, Piping, Boilermaking, General Installation, Hse Compliance, Preventive Maintenance, Corrective Maintenance, Task Coordination, Technical Supervision, Problem Solving, Communication, Organization, Rigorousness
Specialization
Candidates must have a higher technician qualification and confirmed experience in industrial environments such as piping or boilermaking. A valid driver's license is mandatory for this position.
Experience Required
Minimum 2 year(s)
Food & Beverage Sous Chef at Gold Country Casino Resort
Oroville, California, United States - Full Time
Skills Needed
Supervision, Coordination, Menu Planning, Cost Control, Quality Control, Hygiene, Staff Training, Staff Evaluation, Kitchen Safety, Inventory Management, Recipe Development, Labor Management, Knife Skills, Equipment Operation, Team Motivation, Decision Making
Specialization
Candidates must possess strong working knowledge of cooking fundamentals, knife skills, and kitchen equipment operation, safety, and cleaning protocols. A Culinary Degree is preferred, or equivalent experience including a minimum of 3 years in varied kitchen positions plus 1-2 years in Kitchen Management in a high-volume setting.
Experience Required
Minimum 2 year(s)
Chef d'équipe Isère - F/H at Spie batignolles
Grenoble, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Electrical Engineering, Team Leadership, Site Supervision, Project Coordination, Logistics Management, Quality Control, Safety Compliance, Technical Troubleshooting, Subcontractor Management, Strong Communication, Tertiary Sector Experience, Strong Current Systems, Weak Current Systems
Specialization
Candidates must have at least 5 years of experience in electrical engineering, specifically within the tertiary sector. Proven ability to lead teams and manage technical construction sites is required, along with strong interpersonal and organizational skills.
Experience Required
Minimum 5 year(s)
Chef de Réception (H/F/X) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Front Office Management, Team Leadership, Customer Satisfaction, Check In, Check Out, Reservation Management, Group Booking Supervision, Billing Compliance, Cash Handling, English Proficiency, Fols Software, Operational Management, Problem Solving, Communication, Staff Motivation
Specialization
Candidates must have solid experience in reception with previous managerial responsibilities and proficiency in English. Knowledge of the FOLS software is considered a significant advantage for this role.
Experience Required
Minimum 2 year(s)
Chef.fe de rang Eldorado at Hôtels Providence & L'Eldorado
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Table Service, Upselling, Team Leadership, Stock Management, Communication, English Proficiency, Fine Dining Service, Conflict Resolution, Staff Training
Specialization
Candidates must have at least two years of experience in a similar high-end establishment. Proficiency in English and strong interpersonal skills are essential for this role.
Experience Required
Minimum 2 year(s)
1832 Steakhouse Sous Chef at Choctaw Nation of Oklahoma
Durant, Oklahoma, United States - Full Time
Skills Needed
Kitchen Management, Menu Development, Recipe Development, Food Safety, Staff Training, Inventory Management, Scheduling, Food Cost Control, Labor Cost Control, Charbroiling, Poaching, Deep Frying, Pan Frying, Sauté, Roasting, Griddling
Specialization
Candidates must have specialized culinary training and a Food Safety Certification. A minimum of three years of experience in an upscale restaurant environment with kitchen management responsibilities is required.
Experience Required
Minimum 2 year(s)
Chef d'équipe bardeur H/F at SMAC
Paris, Ile-de-France, France - Full Time
Skills Needed
Team Leadership, Cladding Installation, Site Management, Technical Diagnosis, Safety Coordination, Resource Planning, Quality Control, Training And Mentoring, Risk Analysis, Client Relations
Specialization
Requires a dynamic and organized professional capable of diagnosing leaks and proposing technical solutions for building envelopes. Must possess strong leadership, communication, and pedagogical skills to train and manage a team.
Experience Required
Minimum 5 year(s)
Chef de Cuisine - Banquet at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Jakarta, Jakarta, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Budget Management, Inventory Control, Plating And Presentation, Customer Service, Employee Training, Sanitation Standards, Operational Planning
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate leadership skills and a strong understanding of food and beverage operational standards.
Experience Required
Minimum 2 year(s)
Chef de quai - Nuit (H/F) at InPost Ireland
Tremblay-en-France, Ile-de-France, France - Full Time
Skills Needed
Team Management, Logistics Operations, Performance Analysis, Operational Process Management, Staff Coordination, Conflict Resolution, Safety Compliance, Communication, Leadership, Problem Solving
Specialization
The role requires strong team leadership skills and the ability to foster a positive social climate. Experience in logistics or team management is essential, while specific academic degrees are less critical than proven professional experience.
Experience Required
Minimum 2 year(s)
Chef de projet AMOA (H/F) at Scalian Inc
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Business Analysis, Project Management, Functional Support, Requirements Gathering, Project Steering, User Adoption, Prioritization, Coordination
Specialization
A minimum of 5 years of experience in application project management or business analysis (AMOA) is required. Candidates must possess strong interpersonal skills and the ability to translate business needs into formal requirements.
Experience Required
Minimum 5 year(s)
Chef De Cuisine (Western) at Accor
Jaipur, Rajasthan, India - Full Time
Skills Needed
Menu Development, Kitchen Management, Team Leadership, Haccp Compliance, Food Cost Control, Culinary Trends, Staff Training, Performance Management, Quality Assurance, Guest Relations, Food Safety, Hygiene Standards, Scheduling, Recruitment, Culinary Techniques
Specialization
The candidate must have strong leadership skills and experience in managing a kitchen brigade within a hospitality setting. Proficiency in HACCP standards, menu development, and staff training is essential for this role.
Experience Required
Minimum 5 year(s)
Chef de cuisine sushi H/F at MATSURI
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Fish Cutting, Team Management, Cost Management, Inventory Management, Hygiene And Safety Procedures, Production Planning, Staff Training, Stock Management
Specialization
Requires previous experience in a supervisory kitchen role such as a sous-chef or junior head chef. Must possess technical fish-cutting skills and the ability to lead a team with rigor and adaptability.
Experience Required
Minimum 2 year(s)
CHEF DE CUISINE SUSHI H/F at MATSURI
Nice, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Fish Cutting, Team Management, Cost Management, Inventory Management, Hygiene And Safety Procedures, Production Planning, Staff Training, Stock Management
Specialization
Requires previous experience in a supervisory kitchen role such as a sous-chef or junior head chef. Must possess technical expertise in fish cutting and strong leadership skills to manage a team of 3 to 7 people.
Experience Required
Minimum 2 year(s)
Chef de Réception (H/F/X) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Front Desk Management, Team Leadership, Customer Satisfaction, Check In, Check Out, Reservation Management, Conflict Resolution, Group Booking Supervision, Billing Compliance, Cash Handling, English Proficiency, Fols Software, Microsoft Office, Operational Management
Specialization
Candidates must have solid experience in reception with previous managerial responsibilities and proficiency in English. Knowledge of FOLS software and strong operational field experience are highly desired.
Experience Required
Minimum 2 year(s)
Chef de cuisine sushi H/F at MATSURI
Marseille, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Fish Cutting, Team Management, Cost Management, Inventory Management, Hygiene And Safety Procedures, Production Planning, Staff Training, Stock Management
Specialization
Requires previous experience in a supervisory kitchen role such as a sous-chef or junior head chef. Must possess technical expertise in fish cutting and strong skills in team leadership and cost control.
Experience Required
Minimum 2 year(s)
Chef de réception (H/F/X) at Accor
Nanterre, Ile-de-France, France - Full Time
Skills Needed
Team Management, Scheduling, Revenue Development, Pricing Policy, Debt Collection, Bank Reconciliation, Cash Management, Month End Closing, Supplier Order Management, Inventory Management, Quality Control, Reporting, Recruitment, Training, Customer Service, Hospitality Operations
Specialization
Key duties include managing pricing policy, handling debtor follow-up, performing bank reconciliations, controlling cash registers, managing supplier orders and inventory, and ensuring smooth information flow between the establishment and headquarters.
Experience Required
Minimum 2 year(s)
Food Service Jr Sous Chef at SSA Group, LLC
Tulsa, Oklahoma, United States - Full Time
Skills Needed
Culinary Operations, Leadership, Team Building, Food Safety, Inventory Management, Staff Training, Problem Solving, Communication, Multi Tasking, Knife Handling, Kitchen Management, Customer Service, Performance Management, Equipment Maintenance, Scheduling
Specialization
Candidates must have 1-2 years of culinary experience and strong leadership and communication skills. The role requires the physical ability to stand for extended periods and lift up to 35 lbs, along with flexibility to work varied hours including weekends and holidays.
Junior Sous Chef- Banquet at Accor
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Operations, Menu Preparation, Inventory Management, Kitchen Sanitation, Team Leadership, Knife Skills, Food Safety, Customer Service, Recipe Compliance, Equipment Maintenance, Production Scheduling, Plating, Staff Mentoring, Communication, Problem Solving
Specialization
Candidates must have at least 4 years of relevant food and beverage experience and possess strong knowledge of cooking techniques, knife skills, and sanitation procedures. The role requires the ability to lead a team, maintain professional standards, and communicate effectively in English.
Experience Required
Minimum 2 year(s)
Chef de Réception (H/F/X) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Front Desk Management, Team Leadership, Customer Satisfaction, Check In, Check Out, Reservation Management, Group Booking Management, Billing Compliance, Conflict Resolution, English Proficiency, Fols Software, Microsoft Office, Operational Management, Staff Motivation, Interdepartmental Communication
Specialization
Candidates must have solid experience in reception with previous managerial responsibilities and proficiency in English. Knowledge of FOLS software and strong operational field experience are highly valued.
Experience Required
Minimum 2 year(s)