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Chef De Partie Jobs overseas

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Junior Sous Chef - Pastry at Accor
Pujut, West Nusa Tenggara, Indonesia - Full Time
Skills Needed
Leadership, Interpersonal Skills, Training, Communication, Customer Contact, Service Oriented, Attention To Detail, Stress Management, Team Player, Motivator, Self Starter, Portion Control, Waste Minimization, Food Safety, Hygiene Standards, Strategic Thinking
Specialization
Candidates should preferably have 1 to 2 years of experience in similar roles, with experience in 5-star or luxury brands being beneficial, and additional culinary certifications are an advantage. Essential competencies include strong leadership, communication, service orientation, the ability to work under pressure, and a solid understanding of food safety and hygiene procedures.
Chef de Chantier QHSE H/F at Heliowatt Construction
Champs-sur-Marne, Ile-de-France, France - Full Time
Skills Needed
Project Management, Team Coordination, Safety Compliance, Construction Management, Material Handling, Communication, Problem Solving, Leadership, Autonomy, Rigour, Responsiveness, Caces Certification, Site Organization, Subcontractor Management, Cleanliness Management, Client Interaction
Specialization
Candidates should have experience in a similar role and possess recognized managerial qualities. Ideally, they should hold CACES certifications and demonstrate autonomy, rigor, and responsiveness.
Experience Required
Minimum 2 year(s)
Chef de projet sûreté H/F at Sogetrel
Gouesnou, Brittany, France - Full Time
Skills Needed
Video Surveillance, Access Control, Intrusion Detection, Genetec, Milestone, Thil, Nedap, Synchronic, Honeywell, Prysm, Ip Deployment, Fiber Optic, Security Rules, Apsad Norms, Project Management, Client Support
Specialization
Candidates must have a technical background (electronics, electrotechnics) with at least 3 years of experience in low-current installation or maintenance. Proficiency in specific security systems (GENETEC, MILESTONE, etc.), IP/fiber deployment, and mandatory possession of a valid Driver's License and a clean criminal record are required.
Experience Required
Minimum 2 year(s)
Chef de réception (H/F/X) at Accor
Nanterre, Ile-de-France, France - Full Time
Skills Needed
Leadership, Team Organization, Check In/Out Procedures, Billing Verification, Cash Handling, Customer Relations, Professionalism, Exemplarity, Team Commitment, Sales Promotion, Reservation Support, Team Cohesion, Communication, Reactivity, Creativity, Problem Solving
Specialization
The ideal candidate possesses solid reception experience, including prior managerial duties, and must be fluent in English. Proficiency with Opera Cloud software is considered a significant advantage, alongside natural leadership and excellent interpersonal skills.
Experience Required
Minimum 2 year(s)
Food & Beverage Sous Chef at Gold Country Casino Resort
Oroville, California, United States - Full Time
Skills Needed
Supervision, Coordination, Menu Planning, Cost Control, Quality Control, Hygiene, Staff Training, Staff Discipline, Inventory Management, Recipe Development, Labor Management, Safety Regulations, Knife Skills, Kitchen Equipment Operation, Leadership, Decision Making
Specialization
Candidates must possess a strong working knowledge of cooking fundamentals, advanced knife skills, and kitchen equipment operation, maintenance, and safety protocols. A Culinary Degree is preferred, or equivalent experience including a minimum of 3 years in varied kitchen positions plus 1-2 years in Kitchen Management in a high-volume setting.
Experience Required
Minimum 2 year(s)
Chef - Fixed and Ekstras at Radisson Hotel Group
Trondheim, Trøndelag, Norway - Full Time
Skills Needed
Culinary Skills, Food Safety, Hygiene Regulations, Guest Service, Cost Control, Inventory Control, Teamwork, Problem Resolution, Compliance, Due Diligence
Specialization
Candidates must possess proven experience in a busy kitchen environment, demonstrating strong culinary skills along with thorough knowledge of food safety and hygiene regulations. A commitment to exceptional guest service, a hands-on approach, personal integrity, and the ability to find creative solutions are essential.
Experience Required
Minimum 2 year(s)
Chef(fe) de Projet IT H/F at EVERIENCE
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Agile, Scrum, Safe, V Cycle, Jira, Ms Project, Azure Devops, Budget Management, Planning, Risk Management, Stakeholder Coordination, It Strategy, Data Exploitation, Devops, User Support
Specialization
Candidates must hold a Master's degree (Bac +5) in IT, engineering, or equivalent, coupled with a minimum of 4 years of experience in IT project management. Essential qualities include strong skills in budget and planning control, the ability to unite multidisciplinary teams, excellent interpersonal skills, and the capacity to thrive in demanding client environments.
Experience Required
Minimum 2 year(s)
Expat Sous Chef - Italian at Delta by Marriott St Johns Hotel and Conference Centre
Bangalore, karnataka, India - Full Time
Skills Needed
Culinary Skills, Food Preparation, Team Leadership, Customer Service, Sanitation Standards, Budget Management, Staff Development, Food Presentation, Problem Solving, Communication, Interpersonal Skills, Quality Control, Time Management, Creativity, Mentoring, Operational Management
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in a related field with 2 years of experience. Strong leadership, culinary skills, and the ability to manage kitchen operations are essential.
Experience Required
Minimum 2 year(s)
Chef atelier matériel H/F at Spie batignolles
La Bâthie, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Equipment Management, Maintenance, Troubleshooting, Mechanical Diagnosis, Hydraulic Diagnosis, Electrical Diagnosis, Electronic Diagnosis, Stock Management, Team Management, Planning, Safety Procedures, Cost Optimization, Regulatory Compliance, Preventive Maintenance, Curative Maintenance
Specialization
Candidates should have an education level between a high school diploma and a two-year technical degree (Bac to BAC+2) with significant experience in a similar role, preferably within the public works sector. Essential personal strengths include strong organizational skills, the ability to prioritize actions, and leadership capabilities.
Experience Required
Minimum 2 year(s)
Chef de Cuisine (Banquet) at Accor
Baku, , Azerbaijan - Full Time
Skills Needed
Culinary Arts, Menu Design, Team Management, Food Safety, Haccp Standards, Culinary Trends, Creativity, Communication, Problem Solving, Leadership, Training, Interpersonal Skills, Organization, Time Management, Customer Engagement, Quality Control
Specialization
Candidates should have a minimum of 7 years of culinary experience, with at least 3 years in a supervisory role. A culinary diploma and experience in 4-star or 5-star properties are preferred.
Experience Required
Minimum 5 year(s)
Sous Chef/Kitchen Manager at WILLAMETTE VALLEY VINEYARDS
Bend, Oregon, United States - Full Time
Skills Needed
Kitchen Operations Oversight, Staff Management, Food Cost Control, Inventory Management, Financial Reporting, Staff Training, Event Planning, Customer Education, Team Building, Communication, Organization, Problem Solving, Crm Systems, Pos Systems, Google Suite, Microsoft Office Suite
Specialization
Candidates must possess 3-5 years of Sous Chef or equivalent experience and hold a valid Food Handler's Card. Essential abilities include proficiency with standard CRM, POS systems, Google Suite, and Microsoft Office Suite, alongside excellent communication and organizational skills for a fast-paced setting.
Experience Required
Minimum 2 year(s)
Food & Beverage Sous Chef at Gold Country Casino Resort
Oroville, California, United States - Full Time
Skills Needed
Supervision, Coordination, Menu Planning, Cost Control, Quality Control, Hygiene, Staff Training, Staff Evaluation, Kitchen Safety, Inventory Management, Recipe Development, Labor Management, Knife Skills, Equipment Operation, Team Motivation, Decision Making
Specialization
Candidates must possess strong working knowledge of cooking fundamentals, knife skills, and kitchen equipment operation, safety, and cleaning protocols. A Culinary Degree is preferred, or equivalent experience including a minimum of 3 years in varied kitchen positions plus 1-2 years in Kitchen Management in a high-volume setting.
Experience Required
Minimum 2 year(s)
Sous Chef (BOH Team Lead) at PACIFIC CATCH INC
Brea, California, United States - Full Time
Skills Needed
Culinary Arts, Team Leadership, Kitchen Management, Knife Skills, Training, Coaching, Inventory Management, Food Waste Control, Customer Service, Hospitality, Recipe Execution, Plate Presentation, Technology Savvy, Scheduling, Communication, Professionalism
Specialization
A Culinary Arts degree is preferred along with two years of back of house management experience in a high-volume restaurant. Candidates should possess strong leadership skills and be technology savvy.
Experience Required
Minimum 2 year(s)
Junior Sous Chef – Pastry at IHG Career
, , Saudi Arabia - Full Time
Skills Needed
Pastry Techniques, Food Safety, Hygiene Standards, Leadership, Team Management, Creativity, Attention To Detail, Presentation Standards
Specialization
Candidates should have 3-5 years of pastry experience, preferably in 5-star hotels, with strong knowledge of pastry techniques. Leadership skills and an understanding of food safety regulations are also essential.
Experience Required
Minimum 2 year(s)
Chef De Cuisine (Coastal) at IHG Career
George Town, Penang, Malaysia - Full Time
Skills Needed
Culinary Concept Refinement, Menu Development, Supplier Sourcing, Recipe Manuals, Kitchen Layout Planning, Culinary Sops, Kitchen Operations Oversight, Brand Standards Compliance, Seafood Handling, Food Cost Control, Menu Engineering, Team Leadership, Haccp Compliance, Guest Engagement, Pre Opening Experience, Coastal Cuisine
Specialization
Candidates must possess a Diploma/Degree in Culinary Arts or equivalent, coupled with a minimum of 5–8 years of experience in upscale or luxury dining environments. Strong knowledge of seafood and coastal cuisine, proven ability to manage food cost and kitchen P&L, and fluency in English are essential requirements.
Experience Required
Minimum 5 year(s)
Chef de réception adjoint at Barrière
Deauville, Normandy, France - Full Time
Skills Needed
Team Management, Customer Service, Communication, Organization, Attention To Detail, Problem Solving, Training, Scheduling, Billing, Hospitality, Multitasking, Professionalism, Discretion, Curiosity, Presentation Skills, Team Spirit
Specialization
A first experience in luxury hospitality as a reception assistant is recommended. Candidates should possess excellent interpersonal skills, integrity, discretion, and a professional command of English.
Experience Required
Minimum 2 year(s)
Chef de Réception (H/F/X) at Accor
Tunis, Tunis, Tunisia - Full Time
Skills Needed
Leadership, Interpersonal Skills, Customer Service, Management, Communication, Team Building, Problem Solving, Software Proficiency
Specialization
Candidates should have essential service quality and management experience, along with proficiency in Opera software or equivalent. Strong communication skills and the ability to foster team culture and performance are also required.
Experience Required
Minimum 2 year(s)
Chef De Cuisine (Coastal) at IHG Career
, , Malaysia - Full Time
Skills Needed
Culinary Concept Refinement, Menu Development, Supplier Sourcing, Recipe Manuals, Kitchen Layout Planning, Culinary Sops, Kitchen Operations Oversight, Brand Standards Compliance, Seafood Handling, Food Cost Control, Menu Engineering, Team Leadership, Haccp Compliance, Guest Engagement, Pre Opening Experience, Coastal Cuisine
Specialization
Candidates must possess a Diploma/Degree in Culinary Arts or equivalent, coupled with a minimum of 5–8 years of experience in upscale or luxury dining, preferably including pre-opening work. Strong knowledge of seafood and coastal cuisine, proven ability to manage food cost and P&L, and fluency in English are essential requirements.
Experience Required
Minimum 5 year(s)
Commis Chef - Hot Section at Big Mamma
London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Hot Section Cooking, Recipe Adherence, Kitchen Standards, Hygiene, Organization, Food Safety, Teamwork, Communication, Proactive Attitude, Flexibility, High Volume Kitchen Experience
Specialization
Candidates must possess a genuine passion for Italian food and previous experience as a Commis Chef, specifically within a busy hot section environment. Essential qualities include strong teamwork, excellent communication skills, great energy, and a proactive attitude, with flexibility to work evenings and weekends.
Chef d'équipe Isère - F/H at Spie batignolles
Grenoble, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Electrical Engineering, Team Leadership, Site Supervision, Project Coordination, Logistics Management, Quality Control, Safety Compliance, Technical Troubleshooting, Subcontractor Management, Strong Communication, Tertiary Sector Experience, Strong Current Systems, Weak Current Systems
Specialization
Candidates must have at least 5 years of experience in electrical engineering, specifically within the tertiary sector. Proven ability to lead teams and manage technical construction sites is required, along with strong interpersonal and organizational skills.
Experience Required
Minimum 5 year(s)
Junior Sous Chef - Pastry at Accor
Pujut, West Nusa Tenggara, Indonesia -
Full Time

Start Date

Immediate

Expiry Date

19 May, 26

Salary

0.0

Posted On

18 Feb, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Leadership, Interpersonal Skills, Training, Communication, Customer Contact, Service Oriented, Attention To Detail, Stress Management, Team Player, Motivator, Self-Starter, Portion Control, Waste Minimization, Food Safety, Hygiene Standards, Strategic Thinking

Industry

Hospitality

Description
Company Description Welcome to Pullman Lombok Merujani Mandalika Beach Resort. Our world is your playground. Accor’s first premium-scale resort in Lombok, With 257 rooms, suites and villas—many with private pools—merge island tradition and sophisticated contemporary style. Overlooking the endless Indian Ocean or the lush gardens, in perfect harmony with their surroundings. Dining at Pullman Lombok Mandalika is conceived to energize the body, inspire the mind and spark the palate. Two restaurants—including Sgara, the finest seafood restaurant in Lombok—and two bars serve food and drink blending the best of local and global influences. All set around our free-form pool, all with a backdrop of inspiring ocean views. At Pullman Lombok, you’re free to do as much as you like. Or as little. The Pullman SPA creates personalized therapies for peace of mind, body and soul. Pristine beaches nearby are a hub for surfers and snorkelers. Unlock your potential on guided running trails, putting you in touch with the island environment—and your inner self. And motor races at Pertamina Mandalika International Street Circuit are just a few minutes’ drive away. Job Description Job Purpose To maintain a high standard of all food preparation, service and hygiene in their respective Kitchens, according to the standards required by the management. Chef de Partie might take charge the Sous Chef Kitchen operation when the Sous Chef is on leave or absent from work / ensure consistency in the food quality, taste and presentation. Responsibilities ATTITUDE To reflect the ACCOR philosophy by providing the highest quality of service to our customers and employees. By always adopting a positive attitude and keeping the team spirit at the highest level To greet with a smile at all times to colleagues or guests anywhere in the hotel (front or back of the house) To take pride in personal appearance for personal hygiene and uniform OPERATION To co-ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to all employees under his supervision To check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards To constantly check the quality of food prepared with regard to taste and temperature To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimize waste and spoilage To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers Ensures smooth and effective communication among the kitchens and with other departments To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specifications To constantly be alert on freshness, presentations and temperature of food served To check with on set-up prior to operations To implement with Sous Chef logbook for his section with a standard report form to be sent to the Executive Chef’s office daily Updates menu recipe cards and menu planning for promotions HYGIENE AND SANITATION To fully understand the guidelines set by ACCOR Safe Food and Hygiene Standards Lease and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment To check all machinery, ensure proper maintenance and usage of the equipment, and follow up with Engineering on work order forms. Misuse of equipment should be reported, and disciplinary action should be taken Ensures that staffs follow the hygiene and sanitation procedures when handling food / equipment / utensils. To ensure that working areas, working tables, working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and sanitized as per ACCOR Safe Food and Hygiene Standards To ensure that the refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are clean at all times To check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean, and the contents are always fresh and dated To work closely with the Chief Steward and monitors that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, Bain Marie, hot and cold cabinets etc. are spotless and cleaned on a daily basis. STAFFING To report to the Executive Chef / Chef de Cuisine / Sous Chef on all staff and operation matters To monitor staff schedules and ensure punctuality at work To report all complains to the Executive Chef / Chef de Cuisine / Sous Chef To provide the necessary assistance / support to staff and Executive Chef / Chef de Cuisine / Sous Chef to their goals COST CONTROL Ensures food portioning, serving, requisitions / receiving from stores are properly controlled Qualifications Profile Knowledge and Experience Preferably have 1 – 2 years experience in the same positions 5 stars & Luxury brand experience will be beneficial Additional certification(s) from a reputable Culinary school will be an advantage Solid understanding of food safety, hygiene standards and kitchen operational procedure Good reading, writing and oral proficiency in English language Ability to speak other languages and basic understanding of local languages will be an advantage Competencies Strong leadership, interpersonal and training skills Good communication and customer contact skills Service oriented with an eye for details Ability to work well in stressful & high-pressure situations A team player & builder A motivator & self-starter Well-presented and professionally groomed at all times Flexible and adaptable to different working locations Computer knowledgeable Finance knowledgeable Additional Information Possess skills of leadership, developing, strategic thinking, problem solver. Excellent communication. Results and service oriented with an eye for details. Ability to multi-task, work well in stressful & high-pressure situations. A team player & builder. A motivator & self-starter. Well-presented and always professionally groomed. Job-Category: Food & Beverage Job Type: Temporary Job Schedule: Full-Time

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Responsibilities
The Junior Sous Chef is responsible for maintaining high standards of food preparation, service, and hygiene within their assigned kitchen section, potentially taking charge of Sous Chef duties during absences. Key operational duties include coordinating restaurant/banquet setups, ensuring food quality, taste, and presentation consistency, and monitoring portion control to minimize waste.
Junior Sous Chef - Pastry at Accor
Pujut, West Nusa Tenggara, Indonesia - Full Time
Skills Needed
Leadership, Interpersonal Skills, Training, Communication, Customer Contact, Service Oriented, Attention To Detail, Stress Management, Team Player, Motivator, Self Starter, Portion Control, Waste Minimization, Food Safety, Hygiene Standards, Strategic Thinking
Specialization
Candidates should preferably have 1 to 2 years of experience in similar roles, with experience in 5-star or luxury brands being beneficial, and additional culinary certifications are an advantage. Essential competencies include strong leadership, communication, service orientation, the ability to work under pressure, and a solid understanding of food safety and hygiene procedures.
Chef de Chantier QHSE H/F at Heliowatt Construction
Champs-sur-Marne, Ile-de-France, France - Full Time
Skills Needed
Project Management, Team Coordination, Safety Compliance, Construction Management, Material Handling, Communication, Problem Solving, Leadership, Autonomy, Rigour, Responsiveness, Caces Certification, Site Organization, Subcontractor Management, Cleanliness Management, Client Interaction
Specialization
Candidates should have experience in a similar role and possess recognized managerial qualities. Ideally, they should hold CACES certifications and demonstrate autonomy, rigor, and responsiveness.
Experience Required
Minimum 2 year(s)
Chef de projet sûreté H/F at Sogetrel
Gouesnou, Brittany, France - Full Time
Skills Needed
Video Surveillance, Access Control, Intrusion Detection, Genetec, Milestone, Thil, Nedap, Synchronic, Honeywell, Prysm, Ip Deployment, Fiber Optic, Security Rules, Apsad Norms, Project Management, Client Support
Specialization
Candidates must have a technical background (electronics, electrotechnics) with at least 3 years of experience in low-current installation or maintenance. Proficiency in specific security systems (GENETEC, MILESTONE, etc.), IP/fiber deployment, and mandatory possession of a valid Driver's License and a clean criminal record are required.
Experience Required
Minimum 2 year(s)
Chef de réception (H/F/X) at Accor
Nanterre, Ile-de-France, France - Full Time
Skills Needed
Leadership, Team Organization, Check In/Out Procedures, Billing Verification, Cash Handling, Customer Relations, Professionalism, Exemplarity, Team Commitment, Sales Promotion, Reservation Support, Team Cohesion, Communication, Reactivity, Creativity, Problem Solving
Specialization
The ideal candidate possesses solid reception experience, including prior managerial duties, and must be fluent in English. Proficiency with Opera Cloud software is considered a significant advantage, alongside natural leadership and excellent interpersonal skills.
Experience Required
Minimum 2 year(s)
Food & Beverage Sous Chef at Gold Country Casino Resort
Oroville, California, United States - Full Time
Skills Needed
Supervision, Coordination, Menu Planning, Cost Control, Quality Control, Hygiene, Staff Training, Staff Discipline, Inventory Management, Recipe Development, Labor Management, Safety Regulations, Knife Skills, Kitchen Equipment Operation, Leadership, Decision Making
Specialization
Candidates must possess a strong working knowledge of cooking fundamentals, advanced knife skills, and kitchen equipment operation, maintenance, and safety protocols. A Culinary Degree is preferred, or equivalent experience including a minimum of 3 years in varied kitchen positions plus 1-2 years in Kitchen Management in a high-volume setting.
Experience Required
Minimum 2 year(s)
Chef - Fixed and Ekstras at Radisson Hotel Group
Trondheim, Trøndelag, Norway - Full Time
Skills Needed
Culinary Skills, Food Safety, Hygiene Regulations, Guest Service, Cost Control, Inventory Control, Teamwork, Problem Resolution, Compliance, Due Diligence
Specialization
Candidates must possess proven experience in a busy kitchen environment, demonstrating strong culinary skills along with thorough knowledge of food safety and hygiene regulations. A commitment to exceptional guest service, a hands-on approach, personal integrity, and the ability to find creative solutions are essential.
Experience Required
Minimum 2 year(s)
Chef(fe) de Projet IT H/F at EVERIENCE
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Agile, Scrum, Safe, V Cycle, Jira, Ms Project, Azure Devops, Budget Management, Planning, Risk Management, Stakeholder Coordination, It Strategy, Data Exploitation, Devops, User Support
Specialization
Candidates must hold a Master's degree (Bac +5) in IT, engineering, or equivalent, coupled with a minimum of 4 years of experience in IT project management. Essential qualities include strong skills in budget and planning control, the ability to unite multidisciplinary teams, excellent interpersonal skills, and the capacity to thrive in demanding client environments.
Experience Required
Minimum 2 year(s)
Expat Sous Chef - Italian at Delta by Marriott St Johns Hotel and Conference Centre
Bangalore, karnataka, India - Full Time
Skills Needed
Culinary Skills, Food Preparation, Team Leadership, Customer Service, Sanitation Standards, Budget Management, Staff Development, Food Presentation, Problem Solving, Communication, Interpersonal Skills, Quality Control, Time Management, Creativity, Mentoring, Operational Management
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in a related field with 2 years of experience. Strong leadership, culinary skills, and the ability to manage kitchen operations are essential.
Experience Required
Minimum 2 year(s)
Chef atelier matériel H/F at Spie batignolles
La Bâthie, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Equipment Management, Maintenance, Troubleshooting, Mechanical Diagnosis, Hydraulic Diagnosis, Electrical Diagnosis, Electronic Diagnosis, Stock Management, Team Management, Planning, Safety Procedures, Cost Optimization, Regulatory Compliance, Preventive Maintenance, Curative Maintenance
Specialization
Candidates should have an education level between a high school diploma and a two-year technical degree (Bac to BAC+2) with significant experience in a similar role, preferably within the public works sector. Essential personal strengths include strong organizational skills, the ability to prioritize actions, and leadership capabilities.
Experience Required
Minimum 2 year(s)
Chef de Cuisine (Banquet) at Accor
Baku, , Azerbaijan - Full Time
Skills Needed
Culinary Arts, Menu Design, Team Management, Food Safety, Haccp Standards, Culinary Trends, Creativity, Communication, Problem Solving, Leadership, Training, Interpersonal Skills, Organization, Time Management, Customer Engagement, Quality Control
Specialization
Candidates should have a minimum of 7 years of culinary experience, with at least 3 years in a supervisory role. A culinary diploma and experience in 4-star or 5-star properties are preferred.
Experience Required
Minimum 5 year(s)
Sous Chef/Kitchen Manager at WILLAMETTE VALLEY VINEYARDS
Bend, Oregon, United States - Full Time
Skills Needed
Kitchen Operations Oversight, Staff Management, Food Cost Control, Inventory Management, Financial Reporting, Staff Training, Event Planning, Customer Education, Team Building, Communication, Organization, Problem Solving, Crm Systems, Pos Systems, Google Suite, Microsoft Office Suite
Specialization
Candidates must possess 3-5 years of Sous Chef or equivalent experience and hold a valid Food Handler's Card. Essential abilities include proficiency with standard CRM, POS systems, Google Suite, and Microsoft Office Suite, alongside excellent communication and organizational skills for a fast-paced setting.
Experience Required
Minimum 2 year(s)
Food & Beverage Sous Chef at Gold Country Casino Resort
Oroville, California, United States - Full Time
Skills Needed
Supervision, Coordination, Menu Planning, Cost Control, Quality Control, Hygiene, Staff Training, Staff Evaluation, Kitchen Safety, Inventory Management, Recipe Development, Labor Management, Knife Skills, Equipment Operation, Team Motivation, Decision Making
Specialization
Candidates must possess strong working knowledge of cooking fundamentals, knife skills, and kitchen equipment operation, safety, and cleaning protocols. A Culinary Degree is preferred, or equivalent experience including a minimum of 3 years in varied kitchen positions plus 1-2 years in Kitchen Management in a high-volume setting.
Experience Required
Minimum 2 year(s)
Sous Chef (BOH Team Lead) at PACIFIC CATCH INC
Brea, California, United States - Full Time
Skills Needed
Culinary Arts, Team Leadership, Kitchen Management, Knife Skills, Training, Coaching, Inventory Management, Food Waste Control, Customer Service, Hospitality, Recipe Execution, Plate Presentation, Technology Savvy, Scheduling, Communication, Professionalism
Specialization
A Culinary Arts degree is preferred along with two years of back of house management experience in a high-volume restaurant. Candidates should possess strong leadership skills and be technology savvy.
Experience Required
Minimum 2 year(s)
Junior Sous Chef – Pastry at IHG Career
, , Saudi Arabia - Full Time
Skills Needed
Pastry Techniques, Food Safety, Hygiene Standards, Leadership, Team Management, Creativity, Attention To Detail, Presentation Standards
Specialization
Candidates should have 3-5 years of pastry experience, preferably in 5-star hotels, with strong knowledge of pastry techniques. Leadership skills and an understanding of food safety regulations are also essential.
Experience Required
Minimum 2 year(s)
Chef De Cuisine (Coastal) at IHG Career
George Town, Penang, Malaysia - Full Time
Skills Needed
Culinary Concept Refinement, Menu Development, Supplier Sourcing, Recipe Manuals, Kitchen Layout Planning, Culinary Sops, Kitchen Operations Oversight, Brand Standards Compliance, Seafood Handling, Food Cost Control, Menu Engineering, Team Leadership, Haccp Compliance, Guest Engagement, Pre Opening Experience, Coastal Cuisine
Specialization
Candidates must possess a Diploma/Degree in Culinary Arts or equivalent, coupled with a minimum of 5–8 years of experience in upscale or luxury dining environments. Strong knowledge of seafood and coastal cuisine, proven ability to manage food cost and kitchen P&L, and fluency in English are essential requirements.
Experience Required
Minimum 5 year(s)
Chef de réception adjoint at Barrière
Deauville, Normandy, France - Full Time
Skills Needed
Team Management, Customer Service, Communication, Organization, Attention To Detail, Problem Solving, Training, Scheduling, Billing, Hospitality, Multitasking, Professionalism, Discretion, Curiosity, Presentation Skills, Team Spirit
Specialization
A first experience in luxury hospitality as a reception assistant is recommended. Candidates should possess excellent interpersonal skills, integrity, discretion, and a professional command of English.
Experience Required
Minimum 2 year(s)
Chef de Réception (H/F/X) at Accor
Tunis, Tunis, Tunisia - Full Time
Skills Needed
Leadership, Interpersonal Skills, Customer Service, Management, Communication, Team Building, Problem Solving, Software Proficiency
Specialization
Candidates should have essential service quality and management experience, along with proficiency in Opera software or equivalent. Strong communication skills and the ability to foster team culture and performance are also required.
Experience Required
Minimum 2 year(s)
Chef De Cuisine (Coastal) at IHG Career
, , Malaysia - Full Time
Skills Needed
Culinary Concept Refinement, Menu Development, Supplier Sourcing, Recipe Manuals, Kitchen Layout Planning, Culinary Sops, Kitchen Operations Oversight, Brand Standards Compliance, Seafood Handling, Food Cost Control, Menu Engineering, Team Leadership, Haccp Compliance, Guest Engagement, Pre Opening Experience, Coastal Cuisine
Specialization
Candidates must possess a Diploma/Degree in Culinary Arts or equivalent, coupled with a minimum of 5–8 years of experience in upscale or luxury dining, preferably including pre-opening work. Strong knowledge of seafood and coastal cuisine, proven ability to manage food cost and P&L, and fluency in English are essential requirements.
Experience Required
Minimum 5 year(s)
Commis Chef - Hot Section at Big Mamma
London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Hot Section Cooking, Recipe Adherence, Kitchen Standards, Hygiene, Organization, Food Safety, Teamwork, Communication, Proactive Attitude, Flexibility, High Volume Kitchen Experience
Specialization
Candidates must possess a genuine passion for Italian food and previous experience as a Commis Chef, specifically within a busy hot section environment. Essential qualities include strong teamwork, excellent communication skills, great energy, and a proactive attitude, with flexibility to work evenings and weekends.
Chef d'équipe Isère - F/H at Spie batignolles
Grenoble, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Electrical Engineering, Team Leadership, Site Supervision, Project Coordination, Logistics Management, Quality Control, Safety Compliance, Technical Troubleshooting, Subcontractor Management, Strong Communication, Tertiary Sector Experience, Strong Current Systems, Weak Current Systems
Specialization
Candidates must have at least 5 years of experience in electrical engineering, specifically within the tertiary sector. Proven ability to lead teams and manage technical construction sites is required, along with strong interpersonal and organizational skills.
Experience Required
Minimum 5 year(s)