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Chef De Partie Jobs overseas

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Junior Sous-Chef H/F R&D - PICLAB at Relais & Châteaux Park-Hotel Egerner Höfe
Valence, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary R&D, Rotary Evaporator, 3d Printing, Haccp Compliance, Organizational Skills, Teamwork, Discretion, Fine Dining Techniques
Specialization
Requires experience in 3 Michelin-starred restaurants, preferably with international experience. Must be proficient in advanced culinary techniques and HACCP rules with a strong sense of rigor and discretion.
Experience Required
Minimum 2 year(s)
Chef/fe de projets GTB/GTC - F/H at ALTEREA
Paris, Ile-de-France, France - Full Time
Skills Needed
Project Management, Building Management Systems (Bms), Hvac Regulation, Building Automation, Iot Deployment, Technical Supervision, Client Relationship Management, Financial Project Management, Network Infrastructure, Energy Performance Optimization
Specialization
Requires a higher education degree in home automation or energy with at least 6 years of experience in building automation and HVAC regulation. Candidates must possess technical knowledge of multi-brand BMS controllers, IoT, and network infrastructure.
Experience Required
Minimum 5 year(s)
Zelfstandig werkend kok I / Chef at Atithi
Berlin, , Germany - Full Time
Skills Needed
Kitchen Management, Food Preparation, Stock Management, Haccp, Menu Planning, Fifo Principle, Staff Supervision, Quality Control, Safety Regulations, Operational Planning
Specialization
Candidates must have permanent residence in the EU, EEA, or Switzerland. An MBO Level-3 qualification in Horeca is required.
Experience Required
Minimum 2 year(s)
Zelfstandig werkend kok I / Chef at Atithi
Rotterdam, South Holland, Netherlands - Full Time
Skills Needed
Kitchen Management, Dish Preparation, Stock Management, Haccp, Menu Composition, Fifo Principle, Staff Supervision, Quality Control, Safety Regulations, Operational Planning
Specialization
Candidates must have permanent residence in the EU, EEA, or Switzerland. An MBO Level-3 qualification in Horeca is required.
Experience Required
Minimum 2 year(s)
Chef de rang H/F - Bistrot André at Relais & Châteaux Park-Hotel Egerner Höfe
Valence, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Customer Service, Table Management, Team Supervision, Hygiene Standards, Culinary Techniques, Bistronomic Service, Teamwork, Autonomy
Specialization
Candidates should be graduates of a hotel school, ideally with initial experience in bistronomic dining. Must possess strong knowledge of hygiene rules, basic culinary techniques, and a desire to learn and grow within the Maison Pic.
Experience Required
Minimum 2 year(s)
Executive Chef- Hotel Operations at Shopping Center Management d b a Turnberry Associates
Delray Beach, Florida, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Financial Management, Team Leadership, Food Safety, Budgeting, Inventory Management, Staff Training, Haccp, Hospitality Management, Banquet Production, Cost Control
Specialization
Requires a high school diploma and 8-10 years of progressive culinary experience in upscale hotels or resorts. Candidates should have strong leadership skills and comprehensive knowledge of food safety regulations and budget management.
Experience Required
Minimum 10 year(s)
Executive Pastry Chef - Full time at Four Seasons Hotels Limited - Turkey
, Hawaii, United States - Full Time
Skills Needed
Pastry Design, Pastry Creation, Menu Planning, Budgeting, Inventory Control, Staff Training, Leadership, Labor Management, Culinary Production, Food Presentation, Strategic Planning, Employee Evaluation
Specialization
Requires five to seven years of experience in culinary department head positions specializing in pastry. Candidates must possess a Hawaii Food Handler's Card, Maui Liquor Card, Tuberculosis Clearance, and ServSafe certification.
Experience Required
Minimum 5 year(s)
Chef de rang [Septembre 2026] H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Customer Service, Menu Knowledge, Wine Knowledge, Cocktail Knowledge, Teamwork, Sales Skills, Communication, Attention To Detail, Anticipation, Interpersonal Skills
Specialization
Seeking an energetic and sociable individual with a strong sense of quality service and a sales-oriented mindset. Must be a team player who enjoys advising customers and possesses excellent interpersonal skills.
Experience Required
Minimum 2 year(s)
Chef.fe de projet Tech Lead (H/F) at Alten
Échirolles, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Tech Leadership, Scada Integration, Dcs, C/C++ Development, Network Engineering, Telecom, Client Relationship Management, Team Coordination, Budgeting And Profitability, Technical Specifications Writing, Process Control
Specialization
Requires a Master's degree in engineering or equivalent with experience in SCADA or DCS system integration. Proficiency in C/C++, system development, or IT/telecom networks is essential, along with strong leadership and client management skills.
Experience Required
Minimum 5 year(s)
Chef de projet Aéronautique (H/F) at Alten
Toulouse, Occitania, France - Full Time
Skills Needed
Project Management, Team Management, Aeronautics, Qcd Management, Technical Coordination, Risk Management, Quality Assurance, English Proficiency, Google Suite, Microsoft Office
Specialization
Requires an Engineering degree (Master's level) and at least 4 years of experience in the aeronautics sector. Professional proficiency in English and mastery of office productivity software are required.
Experience Required
Minimum 2 year(s)
Sous Chef Bakery - Fairmont Agra at Accor
Agra, Uttar Pradesh, India - Full Time
Skills Needed
Bakery Management, Bread Making, Fermentation Techniques, Laminated Dough, Pastry Production, Food Cost Control, Haccp Compliance, Menu Planning, Staff Training, Inventory Management, Quality Control, Sanitation Standards
Specialization
Requires a degree in Hotel Management or Culinary Arts with 4-6 years of professional bakery experience. Previous experience as a Chef de Partie or Junior Sous Chef in a luxury hotel is preferred.
Experience Required
Minimum 5 year(s)
O´Learys Karlstad söker souschef at O'Learys
Karlstad, , Sweden - Full Time
Skills Needed
Kitchen Leadership, Food Preparation, Staff Training, Planning, Quality Control, Stress Management, Teamwork, Kitchen Hygiene, Compliance, Initiative
Specialization
Candidates must be experienced chefs comfortable working in a high-tempo environment with strong leadership and planning abilities. A detail-oriented, flexible, and humble team player who can handle stress effectively is required.
Experience Required
Minimum 2 year(s)
Chef de Projet Voix du Client H/F at Meilleurtaux
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Experience Management, Nps & Csat Monitoring, Quantitative Research, Qualitative Research, Data Analysis, Complaint Management, Customer Persona Development, Customer Journey Mapping, Community Management, Strategic Reporting, Market Research, Voice Of The Customer (Voc)
Specialization
Requires a Master's degree (Bac+4/5) in marketing, data, or social sciences with at least 5 years of experience in customer insights or market research. Candidates must possess strong analytical skills, proficiency in quantitative/qualitative methodologies, and excellent communication abilities.
Experience Required
Minimum 5 year(s)
Sous Chef - Victoria Point Tavern at endeavour group careers
Victoria Point, Queensland, Australia - Full Time
Skills Needed
Kitchen Leadership, High Volume Cooking, Food Safety Standards, Team Mentoring, Service Management, Manual Handling, Bistro Operations, Staff Supervision
Specialization
Must hold a Cert III in Commercial Cookery or equivalent and have solid experience in high-volume pub environments. Full 7-day availability for a rotating roster is essential.
Experience Required
Minimum 2 year(s)
Chef de projet Electronique (H/F) at Alten
Boulogne-Billancourt, Ile-de-France, France - Full Time
Skills Needed
Electronics, C Language, C++ Language, Embedded Software, V Cycle Development, Project Management, Wiring And Harnessing, System Validation, Qualification Testing, Industrialization, Functional Validation, Complex Systems Development
Specialization
Requires a Master's degree in electrical or electromechanical engineering with at least 3 years of experience in complex systems. Proficiency in C/C++ and embedded software development is essential.
Experience Required
Minimum 2 year(s)
Zelfstandig werkend kok I / Chef at Atithi
Utrecht, Utrecht, Netherlands - Full Time
Skills Needed
Kitchen Management, Food Preparation, Stock Management, Haccp, Menu Composition, Fifo Principle, Staff Supervision, Quality Control, Safety Regulations, Operational Planning
Specialization
Candidates must have permanent residence in the EU, EEA, or Switzerland. An MBO Level-3 qualification in Horeca is required.
Experience Required
Minimum 2 year(s)
Mason Street Grill Executive Chef at Marcus Corporation
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Culinary Leadership, Menu Innovation, Food Procurement, Cost Control, Staff Training And Mentoring, Sanitation And Safety Compliance, Kitchen Operations Management, Recipe Standardization, Labor Budgeting, Fine Dining Execution, Inventory Management, Staff Scheduling
Specialization
Requires at least 5 years of culinary management experience in high-volume, upscale environments and a valid ServSafe Certification. Must possess strong leadership skills and extensive knowledge of both classical and modern culinary techniques.
Experience Required
Minimum 5 year(s)
Zelfstandig werkend kok I / Chef at Atithi
Copenhagen, Capital Region of Denmark, Denmark - Full Time
Skills Needed
Kitchen Management, Dish Preparation, Stock Management, Haccp, Menu Composition, Fifo Principle, Staff Supervision, Food Safety, Operational Planning, Quality Control
Specialization
Candidates must have permanent residence in the EU, EEA, or Switzerland. An MBO Level-3 qualification in Horeca is required.
Experience Required
Minimum 2 year(s)
Zelfstandig werkend kok I / Chef at Atithi
Eindhoven, North Brabant, Netherlands - Full Time
Skills Needed
Kitchen Management, Food Preparation, Stock Management, Haccp, Menu Planning, Fifo Principle, Staff Supervision, Quality Control, Safety Regulations, Operational Planning
Specialization
Candidates must have permanent residence in the EU, EEA, or Switzerland. An MBO Level-3 qualification in Horeca is required.
Experience Required
Minimum 2 year(s)
Sushi Chef - JOEY Sherway Gardens at JOEY Restaurant Group
Toronto, Ontario, Canada - Full Time
Skills Needed
Sushi Rolling, Culinary Arts, Detail Orientation, Precision, Fast Paced Environment, Menu Execution, Professionalism, Teamwork, Entrepreneurial Mindset
Specialization
Requires 1-3+ years of culinary experience specifically as a Sushi Chef, though candidates with high potential and less experience are welcome. Must possess a passion for culinary excellence and a desire for personal and professional growth.
Experience Required
Minimum 2 year(s)
Junior Sous-Chef H/F R&D - PICLAB at Relais & Châteaux Park-Hotel Egerner Höfe
Valence, Auvergne-Rhône-Alpes, France -
Full Time

Start Date

Immediate

Expiry Date

09 Sep, 26

Salary

0.0

Posted On

11 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary R&D, Rotary Evaporator, 3D Printing, HACCP Compliance, Organizational Skills, Teamwork, Discretion, Fine Dining Techniques

Industry

Hospitality

Description
Description de l'entreprise Depuis plus de 130 ans, le groupe Pic est un acteur incontournable de la gastronomie française avec pour vaisseau amiral, la maison Pic et son restaurant 3* à Valence. A sa tête, Anne-Sophie Pic et David Sinapian consacrent toute leur énergie au groupe Pic et à son rayonnement : en France (Valence, Paris) et à l’international (Lausanne, Londres, Hong-Kong, Dubaï). For over 130 years, the Pic group has been a key player in French gastronomy, with its flagship, the Maison Pic and its 3* restaurant in Valence. At its head, Anne-Sophie Pic and David Sinapian devote all their energy to the Pic group and its expansion: in France (Valence, Paris) and internationally (Lausanne, London, Hong Kong, Dubaï). Description du poste Dans le cadre de son développement, Anne-Sophie Pic recherche son/sa prochain(e) Junior Sous- Chef(fe) H/F pour son PICLAB, le nouveau centre d’innovation culinaire à Valence. Vos missions principales sont de : Collaborer aux essais et au développement de nouvelles techniques culinaires au sein du PICLAB, la nouvelle cuisine R&D de la cheffe Anne Sophie Pic. Participer à d’autres missions, à des événements extérieurs prestigieux et veiller à leur bon déroulement. As part of its expansion, Anne-Sophie Pic is looking for its next Junior Sous Chef for its PICLAB, the new culinary innovation centre in Valence. Your main tasks will be to : Collaborate in the testing and development of new culinary techniques in the PICLAB, the new R&D kitchen of chef Anne Sophie Pic. Participate in other missions and prestigious external events, and ensure that they run smoothly. Qualifications Vous justifiez d’expériences en restaurants 3 étoiles Michelin et de préférence d’expériences internationales également étoilées. Rompu(e) aux différentes techniques culinaires et autres (Rotary Evaporator / Imprimante 3D) vous travaillez dans le respect des règles d’HACCP et votre comportement est en cohérence avec le standing de l’établissement. Vous avez une très forte aptitude organisationnelle. Votre rigueur, votre sens du travail d’équipe et votre discrétion sur les créations en cours seront les clés de votre succès dans ce poste. Vous avez un goût pour la perfection et le désir de relever un véritable défi, nous vous invitons à nous faire parvenir votre candidature. You will have experience of working in 3 Michelin-starred restaurants, preferably with international experience that also includes Michelin stars. Experienced in various culinary and other techniques (Rotary Evaporator / 3D Printer), you will work in compliance with HACCP rules and your behaviour will be in keeping with the establishment's standing. You have excellent organisational skills. Your meticulousness, your sense of teamwork and your discretion regarding creations in progress will be the keys to your success in this position. If you have a taste for perfection and the desire to take on a real challenge, we invite you to send us your application. Informations complémentaires Avantages : Perspectives d’évolutions dans le Groupe (France et étranger) 2 jours de repos consécutifs (Dimanche et lundi) Avantages CSE Avantage en nature repas Remises tarifaires réservées aux salariés sur les activités du Groupe Primes d’ancienneté et de cooptation Mutuelle Benefits : Opportunities for career development within the Group (France and abroad) 2 consecutive days off (Sunday and Monday) CSE benefits Benefit in kind meal Employee discounts on Group activities Seniority and co-option bonuses Health insurance Département: Cuisine

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Responsibilities
Collaborate on the testing and development of new culinary techniques within the PICLAB R&D kitchen. Participate in and ensure the smooth execution of prestigious external events.
Junior Sous-Chef H/F R&D - PICLAB at Relais & Châteaux Park-Hotel Egerner Höfe
Valence, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary R&D, Rotary Evaporator, 3d Printing, Haccp Compliance, Organizational Skills, Teamwork, Discretion, Fine Dining Techniques
Specialization
Requires experience in 3 Michelin-starred restaurants, preferably with international experience. Must be proficient in advanced culinary techniques and HACCP rules with a strong sense of rigor and discretion.
Experience Required
Minimum 2 year(s)
Chef/fe de projets GTB/GTC - F/H at ALTEREA
Paris, Ile-de-France, France - Full Time
Skills Needed
Project Management, Building Management Systems (Bms), Hvac Regulation, Building Automation, Iot Deployment, Technical Supervision, Client Relationship Management, Financial Project Management, Network Infrastructure, Energy Performance Optimization
Specialization
Requires a higher education degree in home automation or energy with at least 6 years of experience in building automation and HVAC regulation. Candidates must possess technical knowledge of multi-brand BMS controllers, IoT, and network infrastructure.
Experience Required
Minimum 5 year(s)
Zelfstandig werkend kok I / Chef at Atithi
Berlin, , Germany - Full Time
Skills Needed
Kitchen Management, Food Preparation, Stock Management, Haccp, Menu Planning, Fifo Principle, Staff Supervision, Quality Control, Safety Regulations, Operational Planning
Specialization
Candidates must have permanent residence in the EU, EEA, or Switzerland. An MBO Level-3 qualification in Horeca is required.
Experience Required
Minimum 2 year(s)
Zelfstandig werkend kok I / Chef at Atithi
Rotterdam, South Holland, Netherlands - Full Time
Skills Needed
Kitchen Management, Dish Preparation, Stock Management, Haccp, Menu Composition, Fifo Principle, Staff Supervision, Quality Control, Safety Regulations, Operational Planning
Specialization
Candidates must have permanent residence in the EU, EEA, or Switzerland. An MBO Level-3 qualification in Horeca is required.
Experience Required
Minimum 2 year(s)
Chef de rang H/F - Bistrot André at Relais & Châteaux Park-Hotel Egerner Höfe
Valence, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Customer Service, Table Management, Team Supervision, Hygiene Standards, Culinary Techniques, Bistronomic Service, Teamwork, Autonomy
Specialization
Candidates should be graduates of a hotel school, ideally with initial experience in bistronomic dining. Must possess strong knowledge of hygiene rules, basic culinary techniques, and a desire to learn and grow within the Maison Pic.
Experience Required
Minimum 2 year(s)
Executive Chef- Hotel Operations at Shopping Center Management d b a Turnberry Associates
Delray Beach, Florida, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Financial Management, Team Leadership, Food Safety, Budgeting, Inventory Management, Staff Training, Haccp, Hospitality Management, Banquet Production, Cost Control
Specialization
Requires a high school diploma and 8-10 years of progressive culinary experience in upscale hotels or resorts. Candidates should have strong leadership skills and comprehensive knowledge of food safety regulations and budget management.
Experience Required
Minimum 10 year(s)
Executive Pastry Chef - Full time at Four Seasons Hotels Limited - Turkey
, Hawaii, United States - Full Time
Skills Needed
Pastry Design, Pastry Creation, Menu Planning, Budgeting, Inventory Control, Staff Training, Leadership, Labor Management, Culinary Production, Food Presentation, Strategic Planning, Employee Evaluation
Specialization
Requires five to seven years of experience in culinary department head positions specializing in pastry. Candidates must possess a Hawaii Food Handler's Card, Maui Liquor Card, Tuberculosis Clearance, and ServSafe certification.
Experience Required
Minimum 5 year(s)
Chef de rang [Septembre 2026] H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Customer Service, Menu Knowledge, Wine Knowledge, Cocktail Knowledge, Teamwork, Sales Skills, Communication, Attention To Detail, Anticipation, Interpersonal Skills
Specialization
Seeking an energetic and sociable individual with a strong sense of quality service and a sales-oriented mindset. Must be a team player who enjoys advising customers and possesses excellent interpersonal skills.
Experience Required
Minimum 2 year(s)
Chef.fe de projet Tech Lead (H/F) at Alten
Échirolles, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Tech Leadership, Scada Integration, Dcs, C/C++ Development, Network Engineering, Telecom, Client Relationship Management, Team Coordination, Budgeting And Profitability, Technical Specifications Writing, Process Control
Specialization
Requires a Master's degree in engineering or equivalent with experience in SCADA or DCS system integration. Proficiency in C/C++, system development, or IT/telecom networks is essential, along with strong leadership and client management skills.
Experience Required
Minimum 5 year(s)
Chef de projet Aéronautique (H/F) at Alten
Toulouse, Occitania, France - Full Time
Skills Needed
Project Management, Team Management, Aeronautics, Qcd Management, Technical Coordination, Risk Management, Quality Assurance, English Proficiency, Google Suite, Microsoft Office
Specialization
Requires an Engineering degree (Master's level) and at least 4 years of experience in the aeronautics sector. Professional proficiency in English and mastery of office productivity software are required.
Experience Required
Minimum 2 year(s)
Sous Chef Bakery - Fairmont Agra at Accor
Agra, Uttar Pradesh, India - Full Time
Skills Needed
Bakery Management, Bread Making, Fermentation Techniques, Laminated Dough, Pastry Production, Food Cost Control, Haccp Compliance, Menu Planning, Staff Training, Inventory Management, Quality Control, Sanitation Standards
Specialization
Requires a degree in Hotel Management or Culinary Arts with 4-6 years of professional bakery experience. Previous experience as a Chef de Partie or Junior Sous Chef in a luxury hotel is preferred.
Experience Required
Minimum 5 year(s)
O´Learys Karlstad söker souschef at O'Learys
Karlstad, , Sweden - Full Time
Skills Needed
Kitchen Leadership, Food Preparation, Staff Training, Planning, Quality Control, Stress Management, Teamwork, Kitchen Hygiene, Compliance, Initiative
Specialization
Candidates must be experienced chefs comfortable working in a high-tempo environment with strong leadership and planning abilities. A detail-oriented, flexible, and humble team player who can handle stress effectively is required.
Experience Required
Minimum 2 year(s)
Chef de Projet Voix du Client H/F at Meilleurtaux
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Experience Management, Nps & Csat Monitoring, Quantitative Research, Qualitative Research, Data Analysis, Complaint Management, Customer Persona Development, Customer Journey Mapping, Community Management, Strategic Reporting, Market Research, Voice Of The Customer (Voc)
Specialization
Requires a Master's degree (Bac+4/5) in marketing, data, or social sciences with at least 5 years of experience in customer insights or market research. Candidates must possess strong analytical skills, proficiency in quantitative/qualitative methodologies, and excellent communication abilities.
Experience Required
Minimum 5 year(s)
Sous Chef - Victoria Point Tavern at endeavour group careers
Victoria Point, Queensland, Australia - Full Time
Skills Needed
Kitchen Leadership, High Volume Cooking, Food Safety Standards, Team Mentoring, Service Management, Manual Handling, Bistro Operations, Staff Supervision
Specialization
Must hold a Cert III in Commercial Cookery or equivalent and have solid experience in high-volume pub environments. Full 7-day availability for a rotating roster is essential.
Experience Required
Minimum 2 year(s)
Chef de projet Electronique (H/F) at Alten
Boulogne-Billancourt, Ile-de-France, France - Full Time
Skills Needed
Electronics, C Language, C++ Language, Embedded Software, V Cycle Development, Project Management, Wiring And Harnessing, System Validation, Qualification Testing, Industrialization, Functional Validation, Complex Systems Development
Specialization
Requires a Master's degree in electrical or electromechanical engineering with at least 3 years of experience in complex systems. Proficiency in C/C++ and embedded software development is essential.
Experience Required
Minimum 2 year(s)
Zelfstandig werkend kok I / Chef at Atithi
Utrecht, Utrecht, Netherlands - Full Time
Skills Needed
Kitchen Management, Food Preparation, Stock Management, Haccp, Menu Composition, Fifo Principle, Staff Supervision, Quality Control, Safety Regulations, Operational Planning
Specialization
Candidates must have permanent residence in the EU, EEA, or Switzerland. An MBO Level-3 qualification in Horeca is required.
Experience Required
Minimum 2 year(s)
Mason Street Grill Executive Chef at Marcus Corporation
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Culinary Leadership, Menu Innovation, Food Procurement, Cost Control, Staff Training And Mentoring, Sanitation And Safety Compliance, Kitchen Operations Management, Recipe Standardization, Labor Budgeting, Fine Dining Execution, Inventory Management, Staff Scheduling
Specialization
Requires at least 5 years of culinary management experience in high-volume, upscale environments and a valid ServSafe Certification. Must possess strong leadership skills and extensive knowledge of both classical and modern culinary techniques.
Experience Required
Minimum 5 year(s)
Zelfstandig werkend kok I / Chef at Atithi
Copenhagen, Capital Region of Denmark, Denmark - Full Time
Skills Needed
Kitchen Management, Dish Preparation, Stock Management, Haccp, Menu Composition, Fifo Principle, Staff Supervision, Food Safety, Operational Planning, Quality Control
Specialization
Candidates must have permanent residence in the EU, EEA, or Switzerland. An MBO Level-3 qualification in Horeca is required.
Experience Required
Minimum 2 year(s)
Zelfstandig werkend kok I / Chef at Atithi
Eindhoven, North Brabant, Netherlands - Full Time
Skills Needed
Kitchen Management, Food Preparation, Stock Management, Haccp, Menu Planning, Fifo Principle, Staff Supervision, Quality Control, Safety Regulations, Operational Planning
Specialization
Candidates must have permanent residence in the EU, EEA, or Switzerland. An MBO Level-3 qualification in Horeca is required.
Experience Required
Minimum 2 year(s)
Sushi Chef - JOEY Sherway Gardens at JOEY Restaurant Group
Toronto, Ontario, Canada - Full Time
Skills Needed
Sushi Rolling, Culinary Arts, Detail Orientation, Precision, Fast Paced Environment, Menu Execution, Professionalism, Teamwork, Entrepreneurial Mindset
Specialization
Requires 1-3+ years of culinary experience specifically as a Sushi Chef, though candidates with high potential and less experience are welcome. Must possess a passion for culinary excellence and a desire for personal and professional growth.
Experience Required
Minimum 2 year(s)