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Chef De Partie Jobs overseas

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Sous Chef - Sno Cafe & Deli at Snoqualmie Casino & Hotel
Snoqualmie, Washington, United States - Full Time
Skills Needed
Culinary Skills, Leadership, Coaching, Organizational Skills, Communication Skills, Food Handling Procedures, Inventory Management, Team Development, Training, Delegation, Microsoft Word, Microsoft Excel, Microsoft Outlook
Specialization
Candidates must have a High School Diploma or equivalent and at least three years of culinary experience, including two years in a supervisory role. Proven knowledge of food handling procedures and strong organizational skills are also required.
Experience Required
Minimum 2 year(s)
Cook/Chef - No Late Nights! at Avita of Stroudwater
Cape Elizabeth, Maine, United States - Full Time
Skills Needed
Cooking, Culinary Standards, Menu Planning, Food Preparation, Cooking Methods, Time Organization, Attention To Details, High Quality Standards, Food Safety Rules, Professionalism
Specialization
Candidates must possess experience as a cook or chef in a fast-paced kitchen environment, demonstrating proficiency in menu planning, food preparation, and various cooking techniques. A commitment to high-quality standards, good time organization, attention to detail, and knowledge of food safety best practices are essential qualifications.
Experience Required
Minimum 2 year(s)
Chef de secteur - Pau - H/F at Iliad - Free
Pau, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Mobile Telephony, Sales Management, Business Development, Indirect Sales, Prospecting, Client Retention, B2b Sales, Account Opening, Territory Management, Competitive Analysis, Commercial Proposals, Negotiation, Sales Reporting, Goal Achievement, Market Share Growth, Field Work
Specialization
Candidates must possess a deep understanding of the mobile telephony market, including current trends, products, and competition, along with significant experience in sales to local businesses like bars, tobacconists, or newsagents. A conquering, results-oriented mindset, a daily preference for field work, prior experience in a similar role, and a mandatory Class B driver's license are required.
Experience Required
Minimum 2 year(s)
Chef de projet Reflex - F/H at EVERIENCE
Aix-en-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Project Management, Reflex Solution, Stakeholder Coordination, Requirements Gathering, Functional Specifications, Implementation, Testing, Change Management, User Training, Performance Monitoring, Budget Management, Risk Management, Agile, Waterfall, Leadership, Communication
Specialization
Candidates must possess a higher education degree (Bac+4/5) and significant experience in IT or application project management, ideally involving the Reflex solution or similar systems. Essential competencies include mastery of project management methods, strong functional understanding of business processes, excellent communication skills, and the ability to manage technical and functional aspects concurrently.
Experience Required
Minimum 2 year(s)
Breakfast Chefs (Full-time) at Accor
Noosa Heads, Queensland, Australia - Full Time
Skills Needed
Cooking, Food Preparation, Hygiene Compliance, Stock Management, Teamwork, Communication, Time Management, Attention To Detail, Italian Cuisine, Menu Execution, Quality Control, Supervision, Cleaning, Organizing, Presentation, Seasoning
Specialization
Candidates must have a minimum of 2 years of relevant commercial cooking experience or a Certificate III or IV in Commercial Cookery. Proven experience in breakfast cooking, particularly with egg-based dishes, is preferred.
Experience Required
Minimum 2 year(s)
Full-time Weekday Sous Chef at Immanuel
Windsor Heights, Iowa, United States - Full Time
Skills Needed
Food Preparation, Baking, Grilling, Stove Top Cooking, Oven Cooking, Dishwashing, Kitchen Cleaning, Inventory Management, Supervising Kitchen Staff, Event Planning, Basic Life Support Certification
Specialization
Candidates must be at least 21 years old and have two years of cooking experience beyond fast food, along with one year of experience working with the elderly. A Basic Life Support certification is required or must be obtained upon hiring.
Experience Required
Minimum 2 year(s)
STAGE - Chef de produit H/F at Groupement Mousquetaires
Vert-le-Grand, Ile-de-France, France - Full Time
Skills Needed
Performance Analysis, Action Planning, Nielsen, Kantar, Brand Strategy, Internal Communication, Database Management, Dashboards, Competitive Intelligence, Benchmarking, Packaging Agencies, Supplier Coordination, Quality Control, Factory Coordination
Specialization
Candidates must be pursuing a Bac+4/5 level education or equivalent in marketing and/or agri-food sectors. Required qualifications include knowledge of panels like Nielsen & Kantar and proficiency in the Microsoft Office Suite, especially Excel and PowerPoint.
Chef de Rang – Villa Crespi at Sige Relais Chateaux
Orta San Giulio, Piedmont, Italy - Full Time
Skills Needed
Service Management, Table Setup, Wine Service, Team Coordination, Guest Relations, Communication, Problem Solving, Attention To Detail, Customer Service, Hospitality Knowledge, Sommellerie Knowledge, Language Proficiency, Teamwork, Adaptability, Time Management, Culinary Knowledge
Specialization
Candidates should have a diploma in tourism or hospitality and at least 2-3 years of experience in a high-end restaurant or Michelin-starred environment. Proficiency in Italian and English is required, and knowledge of an additional language is a plus.
Experience Required
Minimum 2 year(s)
Head Chef - Barbican Centre at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Food Safety, Menu Development, Team Leadership, Cost Management, High Volume Cooking, Culinary Creativity, Training And Development, Health And Safety Compliance, Customer Service, Ordering And Inventory Management, Seasonal Menu Planning, Vegan Cooking, Pizza Making, Deli Operations, Global Cuisine Knowledge
Specialization
The ideal candidate should have experience in a high-volume kitchen and a passion for creating exceptional dishes. They should also be commercially aware, understanding profit margins and food costs.
Experience Required
Minimum 5 year(s)
Sous Chef (Chinese Kitchen) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bangkok, , Thailand - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Menu Specials Communication, Stock Monitoring, Food Safety Program, Quality Assurance, Staff Training, Scheduling, Employee Evaluation, Counseling, Coaching, Safety Procedures Adherence, Guest Service, Teamwork, Professional Appearance
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have 4 to 6 years of related work experience, including at least 2 years in a supervisory capacity. The role requires adherence to all company safety and security policies while maintaining professional conduct and addressing guest needs.
Experience Required
Minimum 5 year(s)
Sous Chef (Chinese Kitchen) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bangkok, , Thailand - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Menu Specials Communication, Stock Monitoring, Food Safety Program, Quality Assurance, Staff Training, Scheduling, Employee Evaluation, Counseling, Discipline, Coaching, Safety Procedures, Guest Service, Teamwork
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have 4 to 6 years of related work experience, including at least 2 years in a supervisory capacity. The role requires physical stamina for standing, walking, and lifting up to 25 pounds, alongside maintaining strict adherence to company and safety policies.
Experience Required
Minimum 5 year(s)
Executive Chef (Expatriate) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Batam, Riau Islands, Indonesia - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Management, Guest Satisfaction, Financial Performance, Quality Control, Staff Development, Sanitation Standards, Food Preparation, Purchasing, Budgeting, Menu Development, Customer Service, Human Resources Management, Interpersonal Skills, Problem Solving
Specialization
Candidates need either a high school diploma or GED with 6 years of relevant experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience in the culinary or food and beverage field.
Experience Required
Minimum 5 year(s)
Executive Chef (Expatriate) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Batam, Riau Islands, Indonesia - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Preparation, Sanitation Standards, Guest Satisfaction, Financial Performance, Menu Development, Purchasing, Budgeting, Team Building, Coaching, Problem Solving, Interpersonal Skills, Communication Skills, Hospitality, Food Cost Management
Specialization
Candidates need either a high school diploma or GED with 6 years of relevant culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of related experience. Key requirements include leading kitchen management, setting performance goals, managing controllable expenses, and ensuring exceptional customer service.
Experience Required
Minimum 5 year(s)
Chefs of all levels- Browns at The SpitJack
Limerick, Limerick, Ireland - Full Time
Skills Needed
Culinary Skills, Haccp Awareness, Hygiene Awareness, Pressure Management, Teamwork, Initiative, Customer Focus, Attention To Detail, Food Knowledge, Communication Skills, Standards Driven, Detail Oriented, Persistence, Experience In Busy Restaurant
Specialization
Candidates must have a passion for kitchen operations and a strong culinary background. Experience in a busy restaurant and excellent communication skills are essential.
Experience Required
Minimum 2 year(s)
Assisterande restaurangchef at ChopChop
Norrköping, Östergötland County, Sweden - Full Time
Skills Needed
Leadership, Team Management, Customer Service, Quality Control, Scheduling, Problem Solving, Motivation, Communication, Service Orientation, Operational Management
Specialization
You should have at least one to two years of experience in a leadership role, preferably in the restaurant or service industry. A structured, solution-focused approach and the ability to inspire others are essential for this position.
Experience Required
Minimum 2 year(s)
Tillfällig chef - Linköping at Sway Sourcing
Linköping, Östergötland County, Sweden - Full Time
Skills Needed
Leadership, Coaching, Employee Development, Service Orientation, Communication, Change Management, Administrative Procedures, Strategic Thinking, Operational Leadership, Flexibility, Trust Building, Collaboration, Quality Awareness, Bilingual Communication, Cultural Sensitivity, Digital Development
Specialization
Candidates must have at least 3 years of leadership experience in either the public or private sector and experience in management teams. Proficiency in Swedish and English, both spoken and written, is required.
Experience Required
Minimum 5 year(s)
Chef de Projets T.C.E - H/F at Egis Group
Nancy, Grand Est, France - Full Time
Skills Needed
Project Management, Team Leadership, Client Relations, Contract Management, Quality Assurance, Sustainability, Construction Coordination, Technical Expertise, Communication, Problem Solving, Financial Management, Autonomy, Coaching, Analytical Thinking, Interpersonal Skills, Curiosity
Specialization
Candidates should have a Bac+5 degree in engineering or equivalent experience, with prior project responsibility in a design office. Skills in management, coaching, and strong interpersonal relations are essential.
Experience Required
Minimum 5 year(s)
Junior Sous Chef - Banquets at Bona Hospitality Fairfield Suites by Marriott Ottawa Airport
Adelaide, South Australia, Australia - Full Time
Skills Needed
Culinary Standards, Food Production, Sanitation, Staff Supervision, Guest Relations, Menu Development, Inventory Management, Training, Performance Appraisal, Event Coordination, Quality Control, Problem Solving, Communication, Team Leadership, Customer Service, Budget Management
Specialization
Candidates must have either a high school diploma with four years of culinary experience or a two-year degree in a related field with two years of experience. The position requires strong leadership skills and the ability to maintain high culinary standards.
Experience Required
Minimum 2 year(s)
Chef d'équipe Travaux (H/F) at GROUPE NADIA
Mions, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Team Leadership, Project Management, Communication, Organization, Proactivity, Technical Skills, Safety Compliance, Urban Planning, Construction, Client Interaction, Problem Solving, Time Management, Tool Management, Training, Collaboration, Quality Assurance
Specialization
Candidates should have a BAC to BAC+2 level education in public works or equivalent field experience, with 3 to 5 years in a similar role. Knowledge of road signage or urban furniture is a plus, along with strong organizational and communication skills.
Experience Required
Minimum 2 year(s)
Breakfast Chefs (Full-time) at Accor
Noosa Heads, Queensland, Australia - Full Time
Skills Needed
Commercial Cooking, Food Preparation, Menu Planning, Food Safety Standards, Teamwork, Communication, Time Management, Attention To Detail, High Volume Cooking, Egg Based Dishes
Specialization
Candidates should have a minimum of 2 years of relevant commercial cooking experience or a Certificate III or IV in Commercial Cookery. Proven experience in breakfast cooking, particularly with egg-based dishes, is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef - Sno Cafe & Deli at Snoqualmie Casino & Hotel
Snoqualmie, Washington, United States -
Full Time

Start Date

Immediate

Expiry Date

01 Apr, 26

Salary

70761.0

Posted On

01 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Skills, Leadership, Coaching, Organizational Skills, Communication Skills, Food Handling Procedures, Inventory Management, Team Development, Training, Delegation, Microsoft Word, Microsoft Excel, Microsoft Outlook

Industry

Gambling Facilities and Casinos

Description
Description Pay Rate: $64,328.29 - $70,761.11/yr. (depending on experience) Shift: Varies Type: Full Time/Exempt A FULL HOUSE OF TOTAL REWARDS Competitive Pay: Initial hiring range of $64,328.29 - $70,761.11/yr. (depending on experience), With potential up to $92,632.74/yr. through annual performance merit increases. Full Coverage: 100% employer-paid medical, dental, vision, and prescription coverage, plus competitive family rates starting after 60 days, with additional benefits such as 401(k), employer-paid life insurance, and long-term disability. Generous PTO: Accrue 21 days of PTO in your first year, growing to 33 days after five (5) years, with an option to cash out twice annually. Everyday Perks: Free meals, parking, paid breaks, 40c/gallon gas discount, and exciting giveaways like concert and sports tickets. Growth & Support: Access to tuition reimbursement, certification programs, and Employee Assistance Program. PURPOSE The Sous Chef reports to the Chef de Cuisine and acts as the primary manager in the kitchen in the absence of the Chef de Cuisine. The Sous Chef develops the Snoqualmie Casino culinary team through hiring and training and performs as a team player, demonstrating leadership, coaching, and organizational skills on a day-to-day basis. They create a motivational environment, by being approachable and available to management and team members through encouragement and constructive suggestions. They involve the team when setting objectives, model behaviors expected from team members and keep the team informed on directions and plans. SUPERVISORY SCOPE Lead Cook Line Cook Prep Cook ESSENTIAL DUTIES / RESPONSIBILITIES The Sous Chef is responsible for all aspects of kitchen operations, including doing regular walkthroughs to inspect the facility, delegating responsibility to bring to standard, and communicate any facilities needs to the proper department. Determines production needs, facilitates production, delegates appropriate tasks to the Lead Cooks and oversees these tasks to conclusion. Responsible for determining hiring needs for the department and coordinates those efforts with HR and the Chef de Cuisine. Responsible for all administrative tasks of the outlet as delegated by the Chef de Cuisine, including regular reports to the Chef de Cuisine, daily log entries about operations, team member evaluations, and daily time & attendance monitoring and approval. The Sous Chef is responsible for all kitchen operations in the absence of the Chef de Cuisine. Training, coaching and leading; the Sous Chef is one of the senior culinarians for the outlet and needs to conduct themselves as such. They are responsible for monitoring training of all team members in their department, with direct responsibility to train the lead cooks. Coach their team to achieve desired results and development of the staff by leading by example, teaching specific leadership traits, and being aware of and developing those natural leaders in each group. Responsible for ordering, product specifications, quality of food products and end of month inventory; maintain controls for reducing and tracking waste. Other duties as assigned. Requirements Education and Experience: High School Diploma / GED; Recognized Equivalent of a High School Diploma (RED) or Foreign High School Diploma (FHD). Three (3) years of culinary experience coupled with at least two (2) years’ experience as Supervisor or Sous Chef or two (2) years’ venue specific experience. All experience must run concurrently with no significant gaps, and must be current within six (6) months of the application for employment. Proven knowledge of proper food handling procedures. Internal candidates may substitute 696 hours crossover training plus base minimum hours, 4,160 - in lieu of the required two years’ (2). Any combination of education and experience that clearly demonstrates the ability to perform the job duties of the position. Skills and Abilities: Proven strong organizational and communication skills. Proven computer experience and knowledge (Microsoft Word, Excel and Outlook). PREFERRED Education and Experience: Culinary Degree or ACF Certification. Snoqualmie Casino & Hotel exercises Snoqualmie Tribal Member/Native American preference in hiring, in compliance with the Snoqualmie Tribal Employment Rights Ordinance (TERO). You must obtain and maintain a Gaming License from the Snoqualmie Gaming Commission. Pre-employment drug testing is required for all positions. The use of marijuana will not disqualify an applicant for positions in any department other than Transportation (Valet, Driver I). DOT panel testing is required for the Driver position.
Responsibilities
The Sous Chef is responsible for all aspects of kitchen operations, including managing staff and ensuring food quality. They also oversee training and development of kitchen team members and handle administrative tasks as delegated by the Chef de Cuisine.
Sous Chef - Sno Cafe & Deli at Snoqualmie Casino & Hotel
Snoqualmie, Washington, United States - Full Time
Skills Needed
Culinary Skills, Leadership, Coaching, Organizational Skills, Communication Skills, Food Handling Procedures, Inventory Management, Team Development, Training, Delegation, Microsoft Word, Microsoft Excel, Microsoft Outlook
Specialization
Candidates must have a High School Diploma or equivalent and at least three years of culinary experience, including two years in a supervisory role. Proven knowledge of food handling procedures and strong organizational skills are also required.
Experience Required
Minimum 2 year(s)
Cook/Chef - No Late Nights! at Avita of Stroudwater
Cape Elizabeth, Maine, United States - Full Time
Skills Needed
Cooking, Culinary Standards, Menu Planning, Food Preparation, Cooking Methods, Time Organization, Attention To Details, High Quality Standards, Food Safety Rules, Professionalism
Specialization
Candidates must possess experience as a cook or chef in a fast-paced kitchen environment, demonstrating proficiency in menu planning, food preparation, and various cooking techniques. A commitment to high-quality standards, good time organization, attention to detail, and knowledge of food safety best practices are essential qualifications.
Experience Required
Minimum 2 year(s)
Chef de secteur - Pau - H/F at Iliad - Free
Pau, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Mobile Telephony, Sales Management, Business Development, Indirect Sales, Prospecting, Client Retention, B2b Sales, Account Opening, Territory Management, Competitive Analysis, Commercial Proposals, Negotiation, Sales Reporting, Goal Achievement, Market Share Growth, Field Work
Specialization
Candidates must possess a deep understanding of the mobile telephony market, including current trends, products, and competition, along with significant experience in sales to local businesses like bars, tobacconists, or newsagents. A conquering, results-oriented mindset, a daily preference for field work, prior experience in a similar role, and a mandatory Class B driver's license are required.
Experience Required
Minimum 2 year(s)
Chef de projet Reflex - F/H at EVERIENCE
Aix-en-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Project Management, Reflex Solution, Stakeholder Coordination, Requirements Gathering, Functional Specifications, Implementation, Testing, Change Management, User Training, Performance Monitoring, Budget Management, Risk Management, Agile, Waterfall, Leadership, Communication
Specialization
Candidates must possess a higher education degree (Bac+4/5) and significant experience in IT or application project management, ideally involving the Reflex solution or similar systems. Essential competencies include mastery of project management methods, strong functional understanding of business processes, excellent communication skills, and the ability to manage technical and functional aspects concurrently.
Experience Required
Minimum 2 year(s)
Breakfast Chefs (Full-time) at Accor
Noosa Heads, Queensland, Australia - Full Time
Skills Needed
Cooking, Food Preparation, Hygiene Compliance, Stock Management, Teamwork, Communication, Time Management, Attention To Detail, Italian Cuisine, Menu Execution, Quality Control, Supervision, Cleaning, Organizing, Presentation, Seasoning
Specialization
Candidates must have a minimum of 2 years of relevant commercial cooking experience or a Certificate III or IV in Commercial Cookery. Proven experience in breakfast cooking, particularly with egg-based dishes, is preferred.
Experience Required
Minimum 2 year(s)
Full-time Weekday Sous Chef at Immanuel
Windsor Heights, Iowa, United States - Full Time
Skills Needed
Food Preparation, Baking, Grilling, Stove Top Cooking, Oven Cooking, Dishwashing, Kitchen Cleaning, Inventory Management, Supervising Kitchen Staff, Event Planning, Basic Life Support Certification
Specialization
Candidates must be at least 21 years old and have two years of cooking experience beyond fast food, along with one year of experience working with the elderly. A Basic Life Support certification is required or must be obtained upon hiring.
Experience Required
Minimum 2 year(s)
STAGE - Chef de produit H/F at Groupement Mousquetaires
Vert-le-Grand, Ile-de-France, France - Full Time
Skills Needed
Performance Analysis, Action Planning, Nielsen, Kantar, Brand Strategy, Internal Communication, Database Management, Dashboards, Competitive Intelligence, Benchmarking, Packaging Agencies, Supplier Coordination, Quality Control, Factory Coordination
Specialization
Candidates must be pursuing a Bac+4/5 level education or equivalent in marketing and/or agri-food sectors. Required qualifications include knowledge of panels like Nielsen & Kantar and proficiency in the Microsoft Office Suite, especially Excel and PowerPoint.
Chef de Rang – Villa Crespi at Sige Relais Chateaux
Orta San Giulio, Piedmont, Italy - Full Time
Skills Needed
Service Management, Table Setup, Wine Service, Team Coordination, Guest Relations, Communication, Problem Solving, Attention To Detail, Customer Service, Hospitality Knowledge, Sommellerie Knowledge, Language Proficiency, Teamwork, Adaptability, Time Management, Culinary Knowledge
Specialization
Candidates should have a diploma in tourism or hospitality and at least 2-3 years of experience in a high-end restaurant or Michelin-starred environment. Proficiency in Italian and English is required, and knowledge of an additional language is a plus.
Experience Required
Minimum 2 year(s)
Head Chef - Barbican Centre at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Food Safety, Menu Development, Team Leadership, Cost Management, High Volume Cooking, Culinary Creativity, Training And Development, Health And Safety Compliance, Customer Service, Ordering And Inventory Management, Seasonal Menu Planning, Vegan Cooking, Pizza Making, Deli Operations, Global Cuisine Knowledge
Specialization
The ideal candidate should have experience in a high-volume kitchen and a passion for creating exceptional dishes. They should also be commercially aware, understanding profit margins and food costs.
Experience Required
Minimum 5 year(s)
Sous Chef (Chinese Kitchen) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bangkok, , Thailand - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Menu Specials Communication, Stock Monitoring, Food Safety Program, Quality Assurance, Staff Training, Scheduling, Employee Evaluation, Counseling, Coaching, Safety Procedures Adherence, Guest Service, Teamwork, Professional Appearance
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have 4 to 6 years of related work experience, including at least 2 years in a supervisory capacity. The role requires adherence to all company safety and security policies while maintaining professional conduct and addressing guest needs.
Experience Required
Minimum 5 year(s)
Sous Chef (Chinese Kitchen) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bangkok, , Thailand - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Menu Specials Communication, Stock Monitoring, Food Safety Program, Quality Assurance, Staff Training, Scheduling, Employee Evaluation, Counseling, Discipline, Coaching, Safety Procedures, Guest Service, Teamwork
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have 4 to 6 years of related work experience, including at least 2 years in a supervisory capacity. The role requires physical stamina for standing, walking, and lifting up to 25 pounds, alongside maintaining strict adherence to company and safety policies.
Experience Required
Minimum 5 year(s)
Executive Chef (Expatriate) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Batam, Riau Islands, Indonesia - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Management, Guest Satisfaction, Financial Performance, Quality Control, Staff Development, Sanitation Standards, Food Preparation, Purchasing, Budgeting, Menu Development, Customer Service, Human Resources Management, Interpersonal Skills, Problem Solving
Specialization
Candidates need either a high school diploma or GED with 6 years of relevant experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience in the culinary or food and beverage field.
Experience Required
Minimum 5 year(s)
Executive Chef (Expatriate) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Batam, Riau Islands, Indonesia - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Preparation, Sanitation Standards, Guest Satisfaction, Financial Performance, Menu Development, Purchasing, Budgeting, Team Building, Coaching, Problem Solving, Interpersonal Skills, Communication Skills, Hospitality, Food Cost Management
Specialization
Candidates need either a high school diploma or GED with 6 years of relevant culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of related experience. Key requirements include leading kitchen management, setting performance goals, managing controllable expenses, and ensuring exceptional customer service.
Experience Required
Minimum 5 year(s)
Chefs of all levels- Browns at The SpitJack
Limerick, Limerick, Ireland - Full Time
Skills Needed
Culinary Skills, Haccp Awareness, Hygiene Awareness, Pressure Management, Teamwork, Initiative, Customer Focus, Attention To Detail, Food Knowledge, Communication Skills, Standards Driven, Detail Oriented, Persistence, Experience In Busy Restaurant
Specialization
Candidates must have a passion for kitchen operations and a strong culinary background. Experience in a busy restaurant and excellent communication skills are essential.
Experience Required
Minimum 2 year(s)
Assisterande restaurangchef at ChopChop
Norrköping, Östergötland County, Sweden - Full Time
Skills Needed
Leadership, Team Management, Customer Service, Quality Control, Scheduling, Problem Solving, Motivation, Communication, Service Orientation, Operational Management
Specialization
You should have at least one to two years of experience in a leadership role, preferably in the restaurant or service industry. A structured, solution-focused approach and the ability to inspire others are essential for this position.
Experience Required
Minimum 2 year(s)
Tillfällig chef - Linköping at Sway Sourcing
Linköping, Östergötland County, Sweden - Full Time
Skills Needed
Leadership, Coaching, Employee Development, Service Orientation, Communication, Change Management, Administrative Procedures, Strategic Thinking, Operational Leadership, Flexibility, Trust Building, Collaboration, Quality Awareness, Bilingual Communication, Cultural Sensitivity, Digital Development
Specialization
Candidates must have at least 3 years of leadership experience in either the public or private sector and experience in management teams. Proficiency in Swedish and English, both spoken and written, is required.
Experience Required
Minimum 5 year(s)
Chef de Projets T.C.E - H/F at Egis Group
Nancy, Grand Est, France - Full Time
Skills Needed
Project Management, Team Leadership, Client Relations, Contract Management, Quality Assurance, Sustainability, Construction Coordination, Technical Expertise, Communication, Problem Solving, Financial Management, Autonomy, Coaching, Analytical Thinking, Interpersonal Skills, Curiosity
Specialization
Candidates should have a Bac+5 degree in engineering or equivalent experience, with prior project responsibility in a design office. Skills in management, coaching, and strong interpersonal relations are essential.
Experience Required
Minimum 5 year(s)
Junior Sous Chef - Banquets at Bona Hospitality Fairfield Suites by Marriott Ottawa Airport
Adelaide, South Australia, Australia - Full Time
Skills Needed
Culinary Standards, Food Production, Sanitation, Staff Supervision, Guest Relations, Menu Development, Inventory Management, Training, Performance Appraisal, Event Coordination, Quality Control, Problem Solving, Communication, Team Leadership, Customer Service, Budget Management
Specialization
Candidates must have either a high school diploma with four years of culinary experience or a two-year degree in a related field with two years of experience. The position requires strong leadership skills and the ability to maintain high culinary standards.
Experience Required
Minimum 2 year(s)
Chef d'équipe Travaux (H/F) at GROUPE NADIA
Mions, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Team Leadership, Project Management, Communication, Organization, Proactivity, Technical Skills, Safety Compliance, Urban Planning, Construction, Client Interaction, Problem Solving, Time Management, Tool Management, Training, Collaboration, Quality Assurance
Specialization
Candidates should have a BAC to BAC+2 level education in public works or equivalent field experience, with 3 to 5 years in a similar role. Knowledge of road signage or urban furniture is a plus, along with strong organizational and communication skills.
Experience Required
Minimum 2 year(s)
Breakfast Chefs (Full-time) at Accor
Noosa Heads, Queensland, Australia - Full Time
Skills Needed
Commercial Cooking, Food Preparation, Menu Planning, Food Safety Standards, Teamwork, Communication, Time Management, Attention To Detail, High Volume Cooking, Egg Based Dishes
Specialization
Candidates should have a minimum of 2 years of relevant commercial cooking experience or a Certificate III or IV in Commercial Cookery. Proven experience in breakfast cooking, particularly with egg-based dishes, is preferred.
Experience Required
Minimum 2 year(s)