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Chef De Partie Jobs overseas

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Μάγειρας-Μαγείρισσα/Chef at The Home Project
Athens, Attica, Greece - Full Time
Skills Needed
Cooking, Food Safety, Menu Planning, Kitchen Hygiene, Inventory Management, Dietary Planning, Food Preparation, Cultural Sensitivity, Communication, Teamwork, Confidentiality, Professional Ethics
Specialization
Candidates must hold a degree or diploma from a culinary school and possess at least one year of relevant professional experience. Proficiency in Greek is required, with additional language skills in Arabic, French, Farsi, Dari, Urdu, Pashto, or Somali considered a significant advantage.
Chef de Cuisine-Banquets at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Jaipur, Rajasthan, India - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Menu Coordination, Purchasing, Staffing, Food Preparation, Budget Management, Sanitation Standards, Team Training, Recipe Development, Shift Supervision, Quality Control, Inventory Management, Guest Relations, Human Resources, Problem Solving
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 activities involve developing culinary applications, supervising kitchen operations, managing food quantities, and leading kitchen teams by example.
Experience Required
Minimum 2 year(s)
CHEF TOURNANT/PRODUCTION at GATE HR
Jacksonville, Florida, United States - Full Time
Skills Needed
Cooking, Sanitation Standards, Food Production, Menu Planning, Cost Control, Safety Procedures, Team Leadership, Communication, Time Management, Inventory Management, Food Preparation, Quality Control, Training, Problem Solving, Customer Service, Equipment Operation
Specialization
Candidates must have a high school diploma or equivalent and at least 3 years of cooking experience in a professional kitchen, covering various areas such as saucier, prep, banquet, pantry, and hot line. A working knowledge of basic sauce groups, cooking temperatures, and kitchen equipment is also required.
Experience Required
Minimum 2 year(s)
Brissago Chef de Cuisine at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Menu Evolution, Team Management, Cost Control, Staff Supervision, Client Communication, Sanitation Standards, Vendor Relationship Management, Quality Control, Scheduling, Budgeting, Recipe Development, Food Safety Compliance, Equipment Maintenance Reporting, Executive Chef Duties Backup, High Pressure Adaptation, Multitasking
Specialization
Candidates must possess a high school education, with culinary schooling or equivalent experience preferred, along with 2-4 years of food management experience across multi-venue operations. Proficiency in safety/sanitation standards, strong math skills for calculations, and fluency in English for communication are essential, alongside the physical ability to handle demanding kitchen environments.
Experience Required
Minimum 2 year(s)
Brissago Chef de Cuisine at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Menu Evolution, Team Growth, Cost Control, Staff Management, Client Communication, Standard Enforcement, Hiring, Training, Supervision, Scheduling, Budgeting, Vendor Relationship Management, Quality Control, Sanitation, Regulatory Compliance, Equipment Maintenance
Specialization
A high school education is required, though culinary schooling or equivalent experience is preferred, along with 2-4 years of food management experience across multiple venues. Candidates must be proficient in safety and sanitation standards, possess strong math skills, be fluent in English, and be physically capable of lifting up to 200 lbs and working in extreme temperatures.
Experience Required
Minimum 2 year(s)
Brissago Chef de Cuisine at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Menu Evolution, Team Management, Cost Control, Staff Supervision, Client Interaction, Recipe Development, Vendor Relationship Management, Quality Assurance, Sanitation Standards, Scheduling, Purchasing, Employee Discipline, Regulatory Compliance, Equipment Maintenance, Executive Chef Duties, High Pressure Adaptation
Specialization
A high school education is required, though culinary schooling or equivalent experience is preferred, along with 2-4 years of food management experience across multiple venues. Candidates must be proficient in safety and sanitation standards, possess strong math skills, be fluent in English, and be physically capable of lifting up to 200 lbs and working in extreme temperatures.
Experience Required
Minimum 2 year(s)
Brissago Chef de Cuisine at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Menu Evolution, Team Growth, Cost Control, Staff Management, Client Communication, Standard Enforcement, Hiring, Training, Supervision, Scheduling, Budgeting, Vendor Relationships, Quality Control, Sanitation, Safety Compliance, Equipment Maintenance
Specialization
A high school education is required, though culinary schooling or equivalent experience is preferred, along with 2-4 years of food management experience across multiple venues. Candidates must be proficient in safety and sanitation standards, possess strong math skills, be fluent in English, and be physically capable of lifting up to 200 lbs and working in extreme temperatures.
Experience Required
Minimum 2 year(s)
Adjoint Chef de Site H/F at Segula Technologies
Valenciennes, Hauts-de-France, France - Full Time
Skills Needed
Lean Manufacturing, Leadership, Team Building, Analysis, Reactivity, Financial Management, Profit Center Management, Production Optimization, Risk Anticipation, Team Development, English
Specialization
Candidates must possess an Engineering Degree or a specialized Master's in production management/industry, coupled with a minimum of 5 to 10 years of experience in a complex industrial site, preferably within the automotive sector. Essential competencies include mastery of Lean Manufacturing tools, natural leadership, analytical skills, and required professional English proficiency for group exchanges.
Experience Required
Minimum 5 year(s)
Sous Chef - Mimi Kakushi at Accor
Paros Municipality, Aegean, Greece - Full Time
Skills Needed
Sous Chef, Japanese Cuisine, Leadership, Food Safety, Hygiene Standards, Kitchen Operations, Stock Control, Ordering, Waste Management, Cost Awareness, Communication, Organizational Skills, Creativity, Detail Oriented, Quality Driven, Team Management
Specialization
Candidates should have 3-5 years of experience as a Sous Chef or Chef de Partie, preferably with Japanese or Asian-inspired cuisine. Strong leadership skills and knowledge of food safety and kitchen operations are essential.
Experience Required
Minimum 2 year(s)
Sous-chef de cuisine F/H at Beaumarly
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Arts, Team Management, Financial Ratios Control, Haccp Compliance, Purchasing, Human Resources Management, Menu Development, Culinary Production, Stock Management, Technical Sheets Writing, Equipment Maintenance, Team Motivation, Stress Management, Organization, Initiative, Autonomy
Specialization
Candidates must possess a minimum of 5 years of culinary experience, including at least 2 years as a Sous-chef in a high-standard establishment, demonstrating excellent culinary skills and product knowledge. Essential competencies include team management, financial control, HACCP knowledge, strong organizational rigor, and a passion for gastronomy.
Experience Required
Minimum 5 year(s)
Brissago Chef de Cuisine at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Menu Evolution, Team Management, Cost Control, Staff Supervision, Client Interaction, Recipe Development, Vendor Relationship Management, Quality Assurance, Sanitation Standards, Scheduling, Purchasing, Employee Discipline, Regulatory Compliance, Equipment Maintenance, Executive Chef Duties, High Pressure Adaptation
Specialization
A high school education is required, though culinary schooling or equivalent experience is preferred, along with 2-4 years of food management experience across multiple venues. Candidates must be proficient in safety and sanitation standards, possess strong math skills for calculations, and be fluent in English for communication and documentation.
Experience Required
Minimum 2 year(s)
Chef de projet SAP SD/MM at Phoenix Vusion Group
Nanterre, Ile-de-France, France - Full Time
Skills Needed
Sap Sd, Sap Mm, Sap S/4hana, Cloud Solutions, Project Management, Communication, Team Leadership, Business Process Transformation, Sap Btp, Integration, Logistics, Sales, Purchasing, Data Analytics, Fiori, Ewm
Specialization
Candidates should have a minimum of 7 years of experience in managing SAP S/4HANA deployment projects, particularly in international contexts. Strong communication skills and the ability to lead project teams in dynamic environments are essential.
Experience Required
Minimum 5 year(s)
Chef de dépôt Adjoint HF at BUT
Brest, Brittany, France - Full Time
Skills Needed
Stock Management, Team Supervision, Organization, Rigorousness, Flexibility, Firmness, Logistics, Inventory, Customer Satisfaction
Specialization
A first experience in the field is a significant advantage, requiring the candidate to be organized and rigorous, capable of balancing flexibility and firmness to ensure smooth operations. The ideal candidate must be comfortable managing stock movements, including entries, exits, and inventories.
Caterlink - Chef Manager at BaxterStorey
Warmley, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Health And Safety Compliance, Food Safety Compliance, Environmental Legislation Compliance, Client Relationship Management, Team Supervision, Inventory Management, Budget Monitoring, Action Plan Implementation, Kpi Monitoring, Financial Target Achievement, Team Training, Performance Management
Specialization
The candidate must be able to prepare and present food to high standards and maintain compliance with all relevant health, safety, and environmental legislation. Responsibilities also include team leadership, financial oversight, and client communication to ensure service expectations are consistently exceeded.
Experience Required
Minimum 2 year(s)
Caterlink - Chef Manager at BaxterStorey
Great Shefford, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Health And Safety Compliance, Food Safety Compliance, Environmental Legislation Compliance, Client Relations, Inventory Management, Budget Monitoring, Team Supervision, Action Plan Implementation, Kpi Monitoring, Financial Target Achievement, Team Training, Performance Management
Specialization
Candidates must be able to deliver nutritionally balanced and tasty food in a term-time only role, working 22.5 hours per week, Monday through Friday. Responsibilities include maintaining high standards of food quality and service, managing site operations, and leading/training the team effectively.
Experience Required
Minimum 2 year(s)
CHEF LEAD - HARVEST FARM at Denver Rescue Mission
Wellington, Colorado, United States - Full Time
Skills Needed
Kitchen Operations, Menu Planning, Food Production, Buffet Service, Volunteer Management, Inventory Management, Food Safety, Training, Supervision, Teamwork, Food Handling, Task Delegation, Record Keeping, Hospitality, Leadership
Specialization
Candidates must have previous cooking and commercial kitchen experience, knowledge of food industry procedures and sanitation codes, and the ability to cook in large quantities. Minimum requirements also include holding a valid Colorado Driver's License, possessing a solid Christian ethic, and obtaining ServSafe® certification within 90 days of hire.
Experience Required
Minimum 2 year(s)
CHEF - NORTHERN COLORADO at Denver Rescue Mission
Wellington, Colorado, United States - Full Time
Skills Needed
Inventory Management, Meal Preparation, Food Safety, Kitchen Management, Staff Management, Training, Hygiene Practices, Christian Values, Volunteer Coordination, Menu Planning, Cooking Skills, Sanitation Codes, Communication, Flexibility, Problem Solving, Teamwork
Specialization
Candidates should have knowledge of food industry procedures and sanitation codes, along with the ability to manage and train kitchen staff. A valid driver's license and the ability to obtain ServSafe® and CPR certifications are also required.
Experience Required
Minimum 2 year(s)
Brissago Chef de Cuisine at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Menu Evolution, Team Growth, Cost Control, Staff Management, Client Communication, Standard Enforcement, Hiring, Training, Supervision, Scheduling, Budgeting, Vendor Relationship Management, Quality Control, Sanitation, Regulatory Compliance, Equipment Maintenance
Specialization
A high school education is required, though culinary schooling or equivalent experience is preferred, along with 2-4 years of food management experience across multiple venues. Candidates must be proficient in safety and sanitation standards, possess strong math skills, be fluent in English, and be physically capable of lifting up to 200 lbs and working in extreme temperatures.
Experience Required
Minimum 2 year(s)
Brissago Chef de Cuisine at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Menu Evolution, Team Growth, Cost Control, Staff Management, Client Communication, Standard Enforcement, Hiring, Training, Supervision, Scheduling, Budgeting, Vendor Relationship Management, Quality Control, Sanitation, Safety Compliance, Equipment Maintenance
Specialization
A high school education is required, though culinary schooling or equivalent experience is preferred, along with 2-4 years of food management experience across multiple venues. Candidates must be proficient in safety and sanitation standards, possess strong math skills, and be fluent in English for communication and documentation.
Experience Required
Minimum 2 year(s)
Winery Chefs - Seasonal at Silver Oak Cellars LLC
Oakville, California, United States - Full Time
Skills Needed
Food Preparation, Knife Work, Teamwork, Independent Work, Cleanliness, Sanitation, Organization, Fine Dining, Culinary Arts, Flexibility
Specialization
Candidates should possess prior culinary experience in fine dining, although culinary students are welcome, and must be passionate about cooking excellent food. Applicants are required to have a current CA Food Handlers Safety Certificate and must be able to work flexible hours, including nights and weekends, with the ability to drive between winery locations.
Μάγειρας-Μαγείρισσα/Chef at The Home Project
Athens, Attica, Greece -
Full Time

Start Date

Immediate

Expiry Date

06 Jul, 26

Salary

0.0

Posted On

07 Apr, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Cooking, Food safety, Menu planning, Kitchen hygiene, Inventory management, Dietary planning, Food preparation, Cultural sensitivity, Communication, Teamwork, Confidentiality, Professional ethics

Industry

Civic and Social Organizations

Description
Η «The HOME Project» (ΤΗΡ) είναι μια αστική μη κερδοσκοπική εταιρεία που ιδρύθηκε το 2016 με σκοπό να καλύψει τις ανάγκες παιδιών προσφύγων που φτάνουν στην Ελλάδα μόνα τους. Έχει δημιουργήσει και λειτουργεί 13 δομές φιλοξενίας ασυνόδευτων ανηλίκων στην Αθήνα, όπου παρέχεται ένα ολιστικό πλαίσιο υπηρεσιών παιδικής προστασίας με απώτερο στόχο την κοινωνική ένταξη. Το έργο λειτουργεί με τη συγχρηματοδότηση της Ευρωπαϊκής Ένωσης από το Πρόγραμμα Ελλάδας – Ταμείο Ασύλου, Μετανάστευσης και Ένταξης και είναι διάρκειας 12 μηνών. Στόχος του έργου είναι η λειτουργία Kεντρων Φιλοξενίας Ασυνόδευτων Ανηλίκων (Κ.Φ.Α.Α.) στο πλαίσιο των οποίων θα προσφέρονται υπηρεσίες που θα καλύπτουν όλο το φάσμα της προστασίας των ανήλικων ατόμων, όπως ανάγκες σίτισης, στέγασης, εκπαίδευσης, καθώς και υλικής, ψυχοκοινωνικής, και νομικής υποστήριξης, αλλά και υπηρεσίες κοινωνικής ενσωμάτωσης. Οι βασικές κατευθύνσεις των παρεχόμενων υπηρεσιών αναφέρονται στην ασφάλεια και προστασία της ανηλικότητας, την ανάπτυξη της προσωπικότητας του ατόμου, την ωρίμανση ώστε να είναι σε θέση να ασκεί συνειδητά τα δικαιώματά του και τελικά, τη χειραφέτησή του. Στο πλαίσιο αυτό η «The Home Project» προκηρύσσει 1 θέσης εργασίας Μάγειρα/Μαγείρισσας πλήρους απασχόλησης στην Αττική. Το επιλεχθέν άτομο θα απασχοληθεί με Σύμβαση Ορισμένου Χρόνου αρχικής διάρκειας 3 μηνών, με δυνατότητα επέκτασης κατόπιν αξιολόγησης. Ο εργαζόμενος/η θα εργάζεται σε κυλιόμενο ωράριο, 5 ημέρες κατά τη διάρκεια της εβδομάδας με 2 ρεπό (συμπεριλαμβανομένων Σαββάτου και αργιών), κατά την πρωινή ή απογευματινή βάρδια του Κ.Φ.Α.Α. ΚΑΘΗΚΟΝΤΑ ΘΕΣΗΣ ΜΑΓΕΙΡΑ/ΜΑΓΕΙΡΙΣΣΑΣ Στο πλαίσιο της καθημερινής λειτουργίας της Δομής Φιλοξενίας Ασυνόδευτων Ανήλικων ο/η υπάλληλος αναλαμβάνει τα ακόλουθα καθήκοντα: Συνεργάζεται με τον Συντονιστή και τον Επιστημονικά Υπεύθυνο του οργανισμού για την εφαρμογή του κατάλληλου διαιτολογίου και των επαρκών αναγκαίων προμηθειών. Καταρτίζει το εβδομαδιαίο πρόγραμμα σίτισης και ατομικών προγραμμάτων σε συνεργασία με τον συντονιστή του Κ.Φ.Α.Α. και την εποπτεία διατροφολόγου. Επιμελείται της ασφαλούς και υγιεινής διατήρησης των τροφίμων στους κατάλληλους χώρους, με τους κατάλληλους κανόνες καθαριότητας, θερμοκρασίας και έγκαιρης κατανάλωσης. Επιμελείται της άριστης καθαριότητας του χώρου, των ηλεκτρικών συσκευών και των σκευών παρασκευής των τροφίμων, όπως και των ντουλαπιών φύλαξής τους. Προετοιμάζει έγκαιρα και με επιμέλεια τα καθημερινά γεύματα των φιλοξενούμενων σύμφωνα με τις υποδεικνυόμενες οδηγίες, ενώ σε συνεννόηση με τον Επιστημονικά Υπεύθυνο του Κ.Φ.Α.Α. λαμβάνει υπόψη τις διατροφικές/πολιτισμικές συνήθειες των παιδιών και τις εκφρασμένες προτιμήσεις τους, πάντα στο πλαίσιο του εφικτού. Ετοιμάζει τα ενδιάμεσα μικρο-γεύματα, τα οποία παραλαμβάνουν τα παιδιά για το σχολείο τους. Επιδεικνύει αυξημένη επιμέλεια για την κατάσταση ασθενούς φιλοξενούμενου, εφαρμόζοντας την υποδεικνυόμενη διατροφή. Καταγράφει τις προμήθειες και τις ελλείψεις της κουζίνας σε αναλώσιμα υλικά και εργαλεία και υποβάλει αναφορά στον συντονιστή του Κ.Φ.Α.Α. Εκπαιδεύει στις βασικές αρχές μαγειρικής τα ενδιαφερόμενα παιδιά και μετά από απόφαση της ομάδας προσωπικού, εφόσον αυτό είναι προς όφελος των συγκεκριμένων παιδιών και δεν παρεμποδίζονται οι βασικές εκπαιδευτικές τους υποχρεώσεις. Ο/Η Υπάλληλος : Τηρεί της αρχές της εχεμύθειας και της εμπιστευτικότητας. Τηρεί τον κώδικα δεοντολογίας του Κ.Φ.Α.Α. και των όσων ορίζονται στον Εσωτερικό Κανονισμό Λειτουργίας του Οργανισμού. Συμμετέχει στις ομάδες προσωπικού, τις εποπτείες και στις εκπαιδεύσεις Αναφέρεται στον/στην Επιστημονικά Υπεύθυνο και τον Συντονιστή του Κ.Φ.Α.Α. ΔΙΑΔΙΚΑΣΙΑ ΑΞΙΟΛΟΓΗΣΗΣ Σε πρώτη φάση οι ενδιαφερόμενοι/ες καλούνται να αποστείλουν τα παρακάτω σε αντίστοιχο σύνδεσμο που θα δημιουργηθεί μέσω της πλατφόρμας Indeed: Αναλυτικό Βιογραφικό Σημείωμα Επιστολή Εκδήλωσης Ενδιαφέροντος για τη συγκεκριμένη θέση. Για οποιεσδήποτε διευκρινίσεις οι ενδιαφερόμενοι/ες μπορούν να αποστέλλουν ερωτήματα στην ηλεκτρονική διεύθυνση hr@homeproject.org Η αρχική αξιολόγηση θα διεξαχθεί από την αρμόδια επιτροπή του φορέα και οι επικρατέστεροι υποψήφιοι/ες θα κληθούν μέσω τηλεφώνου ή ηλεκτρονικού μηνύματος σε συνέντευξη, στην οποία θα πρέπει να προσκομίσουν (επί ποινή αποκλεισμού από τη διαδικασία αξιολόγησης) τα παρακάτω δικαιολογητικά: Φωτοαντίγραφο αποδεικτικού στοιχείου ταυτότητας (για τους/τις Έλληνες πολίτες και τους πολίτες άλλου κράτους μέλους της ΕΕ), ταυτότητα ομογενούς (για τους/τις Έλληνες/ιδες ομογενείς) ή φωτοαντίγραφο της νόμιμης άδειας παραμονής σε ισχύ (για τους αλλοδαπούς τρίτων χωρών (π.χ. ταυτότητα αναγνωρισμένου πρόσφυγα, δελτίου αιτούντος άσυλο). Αποδεικτικά των μορφωτικών και επαγγελματικών τους προσόντων (πτυχίο, πιστοποιήσεις κλπ) Βεβαίωση της εργασιακής εμπειρίας ΚΡΙΤΗΡΙΑ ΚΑΤΑΤΑΞΗΣ Η τελική βαθμολογία προκύπτει από το άθροισμα της βαθμολόγησης των παρακάτω (ανά κατηγορία) κριτηρίων: Γνώση βασικής ξένης γλώσσας (Καλή γνώση Α1/Α2 = 4 βαθμοί, Πολύ Καλή Β1/Β2 = 8 βαθμοί, Άριστη C1-C2 = 12 βαθμοί) Γνώση μίας ή περισσοτέρων από τις εξής γλώσσες/διαλέκτους: Αραβικά, Γαλλικά, Φαρσί, Νταρί, Ουρντού / Παστού, Σομαλί (4 ανά γλώσσα, Κατά μέγιστο 8 βαθμοί) Εμπειρία στο αντικείμενο της προς κάλυψη θέσης: Σημ: δεν βαθμολογείται το 1 έτος υποχρεωτικής εμπειρίας για κάλυψη των ελάχιστων απαιτήσεων της θέσης (2 βαθμοί για κάθε εξάμηνο σχετικής εμπειρίας μέχρι σύνολο 20 βαθμών για 10 εξάμηνα εμπειρίας) Συνέντευξη (Μέχρι 35 βαθμοί) Η λίστα κατάταξης όσων κληθούν σε συνέντευξη θα αναρτηθεί, μετά την ολοκλήρωση της διαδικασίας, στον ιστότοπο της εταιρείας (http://www.homeproject.org/) Τα βιογραφικά και τα προσωπικά σας δεδομένα δε διαβιβάζονται σε τρίτους και χρησιμοποιούνται αποκλειστικά για να διερευνηθεί η προοπτική της μελλοντικής επαγγελματικής συνεργασίας μας. Κάθε επεξεργασία προσωπικών δεδομένων πραγματοποιείται σύμφωνα με τις επιταγές του Νόμου 2472 /97 περί προστασίας του ατόμου από την επεξεργασία δεδομένων προσωπικού χαρακτήρα και του Κανονισμού (ΕΕ) 2016/679 του Ευρωπαϊκού Κοινοβουλίου και του Συμβουλίου και κάθε υποψήφιος διατηρεί δικαίωμα ενημέρωσης, πρόσβασης και αντίρρησης, όπως ο ως άνω νόμος ορίζει. Απαραίτητα προσόντα: Πτυχίο/δίπλωμα σχολής μαγειρικής Προϋπηρεσία κατ’ ελάχιστον ένα (1) έτος σε θέσεις εργασίας συναφείς με τον τίτλο σπουδών Επιθυμητά /συνεκτιμώμενα προσόντα: Γνώση αγγλικής ή γαλλικής γλώσσας από Δημόσιο ή Ιδιωτικό Φορέα (επίπεδο Α1/Α2). Προηγούμενη εμπειρία ενασχόλησης με την ομάδα στόχου ή/ και με ευάλωτες ομάδες του πληθυσμού. Γνώση μίας ή περισσοτέρων από τις εξής γλώσσες/διαλέκτους: Αραβικά, Φαρσί, Νταρί, Ουρντού / Παστού, Σομάλι
Responsibilities
The chef is responsible for preparing daily meals for unaccompanied minors while ensuring food safety, hygiene, and adherence to nutritional guidelines. They also manage kitchen inventory, collaborate with staff on menu planning, and may provide basic cooking instruction to the children.
Μάγειρας-Μαγείρισσα/Chef at The Home Project
Athens, Attica, Greece - Full Time
Skills Needed
Cooking, Food Safety, Menu Planning, Kitchen Hygiene, Inventory Management, Dietary Planning, Food Preparation, Cultural Sensitivity, Communication, Teamwork, Confidentiality, Professional Ethics
Specialization
Candidates must hold a degree or diploma from a culinary school and possess at least one year of relevant professional experience. Proficiency in Greek is required, with additional language skills in Arabic, French, Farsi, Dari, Urdu, Pashto, or Somali considered a significant advantage.
Chef de Cuisine-Banquets at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Jaipur, Rajasthan, India - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Menu Coordination, Purchasing, Staffing, Food Preparation, Budget Management, Sanitation Standards, Team Training, Recipe Development, Shift Supervision, Quality Control, Inventory Management, Guest Relations, Human Resources, Problem Solving
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 activities involve developing culinary applications, supervising kitchen operations, managing food quantities, and leading kitchen teams by example.
Experience Required
Minimum 2 year(s)
CHEF TOURNANT/PRODUCTION at GATE HR
Jacksonville, Florida, United States - Full Time
Skills Needed
Cooking, Sanitation Standards, Food Production, Menu Planning, Cost Control, Safety Procedures, Team Leadership, Communication, Time Management, Inventory Management, Food Preparation, Quality Control, Training, Problem Solving, Customer Service, Equipment Operation
Specialization
Candidates must have a high school diploma or equivalent and at least 3 years of cooking experience in a professional kitchen, covering various areas such as saucier, prep, banquet, pantry, and hot line. A working knowledge of basic sauce groups, cooking temperatures, and kitchen equipment is also required.
Experience Required
Minimum 2 year(s)
Brissago Chef de Cuisine at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Menu Evolution, Team Management, Cost Control, Staff Supervision, Client Communication, Sanitation Standards, Vendor Relationship Management, Quality Control, Scheduling, Budgeting, Recipe Development, Food Safety Compliance, Equipment Maintenance Reporting, Executive Chef Duties Backup, High Pressure Adaptation, Multitasking
Specialization
Candidates must possess a high school education, with culinary schooling or equivalent experience preferred, along with 2-4 years of food management experience across multi-venue operations. Proficiency in safety/sanitation standards, strong math skills for calculations, and fluency in English for communication are essential, alongside the physical ability to handle demanding kitchen environments.
Experience Required
Minimum 2 year(s)
Brissago Chef de Cuisine at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Menu Evolution, Team Growth, Cost Control, Staff Management, Client Communication, Standard Enforcement, Hiring, Training, Supervision, Scheduling, Budgeting, Vendor Relationship Management, Quality Control, Sanitation, Regulatory Compliance, Equipment Maintenance
Specialization
A high school education is required, though culinary schooling or equivalent experience is preferred, along with 2-4 years of food management experience across multiple venues. Candidates must be proficient in safety and sanitation standards, possess strong math skills, be fluent in English, and be physically capable of lifting up to 200 lbs and working in extreme temperatures.
Experience Required
Minimum 2 year(s)
Brissago Chef de Cuisine at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Menu Evolution, Team Management, Cost Control, Staff Supervision, Client Interaction, Recipe Development, Vendor Relationship Management, Quality Assurance, Sanitation Standards, Scheduling, Purchasing, Employee Discipline, Regulatory Compliance, Equipment Maintenance, Executive Chef Duties, High Pressure Adaptation
Specialization
A high school education is required, though culinary schooling or equivalent experience is preferred, along with 2-4 years of food management experience across multiple venues. Candidates must be proficient in safety and sanitation standards, possess strong math skills, be fluent in English, and be physically capable of lifting up to 200 lbs and working in extreme temperatures.
Experience Required
Minimum 2 year(s)
Brissago Chef de Cuisine at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Menu Evolution, Team Growth, Cost Control, Staff Management, Client Communication, Standard Enforcement, Hiring, Training, Supervision, Scheduling, Budgeting, Vendor Relationships, Quality Control, Sanitation, Safety Compliance, Equipment Maintenance
Specialization
A high school education is required, though culinary schooling or equivalent experience is preferred, along with 2-4 years of food management experience across multiple venues. Candidates must be proficient in safety and sanitation standards, possess strong math skills, be fluent in English, and be physically capable of lifting up to 200 lbs and working in extreme temperatures.
Experience Required
Minimum 2 year(s)
Adjoint Chef de Site H/F at Segula Technologies
Valenciennes, Hauts-de-France, France - Full Time
Skills Needed
Lean Manufacturing, Leadership, Team Building, Analysis, Reactivity, Financial Management, Profit Center Management, Production Optimization, Risk Anticipation, Team Development, English
Specialization
Candidates must possess an Engineering Degree or a specialized Master's in production management/industry, coupled with a minimum of 5 to 10 years of experience in a complex industrial site, preferably within the automotive sector. Essential competencies include mastery of Lean Manufacturing tools, natural leadership, analytical skills, and required professional English proficiency for group exchanges.
Experience Required
Minimum 5 year(s)
Sous Chef - Mimi Kakushi at Accor
Paros Municipality, Aegean, Greece - Full Time
Skills Needed
Sous Chef, Japanese Cuisine, Leadership, Food Safety, Hygiene Standards, Kitchen Operations, Stock Control, Ordering, Waste Management, Cost Awareness, Communication, Organizational Skills, Creativity, Detail Oriented, Quality Driven, Team Management
Specialization
Candidates should have 3-5 years of experience as a Sous Chef or Chef de Partie, preferably with Japanese or Asian-inspired cuisine. Strong leadership skills and knowledge of food safety and kitchen operations are essential.
Experience Required
Minimum 2 year(s)
Sous-chef de cuisine F/H at Beaumarly
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Arts, Team Management, Financial Ratios Control, Haccp Compliance, Purchasing, Human Resources Management, Menu Development, Culinary Production, Stock Management, Technical Sheets Writing, Equipment Maintenance, Team Motivation, Stress Management, Organization, Initiative, Autonomy
Specialization
Candidates must possess a minimum of 5 years of culinary experience, including at least 2 years as a Sous-chef in a high-standard establishment, demonstrating excellent culinary skills and product knowledge. Essential competencies include team management, financial control, HACCP knowledge, strong organizational rigor, and a passion for gastronomy.
Experience Required
Minimum 5 year(s)
Brissago Chef de Cuisine at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Menu Evolution, Team Management, Cost Control, Staff Supervision, Client Interaction, Recipe Development, Vendor Relationship Management, Quality Assurance, Sanitation Standards, Scheduling, Purchasing, Employee Discipline, Regulatory Compliance, Equipment Maintenance, Executive Chef Duties, High Pressure Adaptation
Specialization
A high school education is required, though culinary schooling or equivalent experience is preferred, along with 2-4 years of food management experience across multiple venues. Candidates must be proficient in safety and sanitation standards, possess strong math skills for calculations, and be fluent in English for communication and documentation.
Experience Required
Minimum 2 year(s)
Chef de projet SAP SD/MM at Phoenix Vusion Group
Nanterre, Ile-de-France, France - Full Time
Skills Needed
Sap Sd, Sap Mm, Sap S/4hana, Cloud Solutions, Project Management, Communication, Team Leadership, Business Process Transformation, Sap Btp, Integration, Logistics, Sales, Purchasing, Data Analytics, Fiori, Ewm
Specialization
Candidates should have a minimum of 7 years of experience in managing SAP S/4HANA deployment projects, particularly in international contexts. Strong communication skills and the ability to lead project teams in dynamic environments are essential.
Experience Required
Minimum 5 year(s)
Chef de dépôt Adjoint HF at BUT
Brest, Brittany, France - Full Time
Skills Needed
Stock Management, Team Supervision, Organization, Rigorousness, Flexibility, Firmness, Logistics, Inventory, Customer Satisfaction
Specialization
A first experience in the field is a significant advantage, requiring the candidate to be organized and rigorous, capable of balancing flexibility and firmness to ensure smooth operations. The ideal candidate must be comfortable managing stock movements, including entries, exits, and inventories.
Caterlink - Chef Manager at BaxterStorey
Warmley, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Health And Safety Compliance, Food Safety Compliance, Environmental Legislation Compliance, Client Relationship Management, Team Supervision, Inventory Management, Budget Monitoring, Action Plan Implementation, Kpi Monitoring, Financial Target Achievement, Team Training, Performance Management
Specialization
The candidate must be able to prepare and present food to high standards and maintain compliance with all relevant health, safety, and environmental legislation. Responsibilities also include team leadership, financial oversight, and client communication to ensure service expectations are consistently exceeded.
Experience Required
Minimum 2 year(s)
Caterlink - Chef Manager at BaxterStorey
Great Shefford, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Health And Safety Compliance, Food Safety Compliance, Environmental Legislation Compliance, Client Relations, Inventory Management, Budget Monitoring, Team Supervision, Action Plan Implementation, Kpi Monitoring, Financial Target Achievement, Team Training, Performance Management
Specialization
Candidates must be able to deliver nutritionally balanced and tasty food in a term-time only role, working 22.5 hours per week, Monday through Friday. Responsibilities include maintaining high standards of food quality and service, managing site operations, and leading/training the team effectively.
Experience Required
Minimum 2 year(s)
CHEF LEAD - HARVEST FARM at Denver Rescue Mission
Wellington, Colorado, United States - Full Time
Skills Needed
Kitchen Operations, Menu Planning, Food Production, Buffet Service, Volunteer Management, Inventory Management, Food Safety, Training, Supervision, Teamwork, Food Handling, Task Delegation, Record Keeping, Hospitality, Leadership
Specialization
Candidates must have previous cooking and commercial kitchen experience, knowledge of food industry procedures and sanitation codes, and the ability to cook in large quantities. Minimum requirements also include holding a valid Colorado Driver's License, possessing a solid Christian ethic, and obtaining ServSafe® certification within 90 days of hire.
Experience Required
Minimum 2 year(s)
CHEF - NORTHERN COLORADO at Denver Rescue Mission
Wellington, Colorado, United States - Full Time
Skills Needed
Inventory Management, Meal Preparation, Food Safety, Kitchen Management, Staff Management, Training, Hygiene Practices, Christian Values, Volunteer Coordination, Menu Planning, Cooking Skills, Sanitation Codes, Communication, Flexibility, Problem Solving, Teamwork
Specialization
Candidates should have knowledge of food industry procedures and sanitation codes, along with the ability to manage and train kitchen staff. A valid driver's license and the ability to obtain ServSafe® and CPR certifications are also required.
Experience Required
Minimum 2 year(s)
Brissago Chef de Cuisine at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Menu Evolution, Team Growth, Cost Control, Staff Management, Client Communication, Standard Enforcement, Hiring, Training, Supervision, Scheduling, Budgeting, Vendor Relationship Management, Quality Control, Sanitation, Regulatory Compliance, Equipment Maintenance
Specialization
A high school education is required, though culinary schooling or equivalent experience is preferred, along with 2-4 years of food management experience across multiple venues. Candidates must be proficient in safety and sanitation standards, possess strong math skills, be fluent in English, and be physically capable of lifting up to 200 lbs and working in extreme temperatures.
Experience Required
Minimum 2 year(s)
Brissago Chef de Cuisine at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Menu Evolution, Team Growth, Cost Control, Staff Management, Client Communication, Standard Enforcement, Hiring, Training, Supervision, Scheduling, Budgeting, Vendor Relationship Management, Quality Control, Sanitation, Safety Compliance, Equipment Maintenance
Specialization
A high school education is required, though culinary schooling or equivalent experience is preferred, along with 2-4 years of food management experience across multiple venues. Candidates must be proficient in safety and sanitation standards, possess strong math skills, and be fluent in English for communication and documentation.
Experience Required
Minimum 2 year(s)
Winery Chefs - Seasonal at Silver Oak Cellars LLC
Oakville, California, United States - Full Time
Skills Needed
Food Preparation, Knife Work, Teamwork, Independent Work, Cleanliness, Sanitation, Organization, Fine Dining, Culinary Arts, Flexibility
Specialization
Candidates should possess prior culinary experience in fine dining, although culinary students are welcome, and must be passionate about cooking excellent food. Applicants are required to have a current CA Food Handlers Safety Certificate and must be able to work flexible hours, including nights and weekends, with the ability to drive between winery locations.