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Chef De Partie Jobs overseas

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Sous Chef – Nikkei cuisine at Accor
, Southern, Bahrain - Full Time
Skills Needed
Nikkei Cuisine, Peruvian Cuisine, Japanese Cuisine, Kitchen Management, Menu Planning, Food Safety, Haccp, Plating Techniques, Inventory Management, Cost Control, Staff Training, Fusion Cooking
Specialization
Requires proven experience as a Sous Chef or Senior Chef de Partie in luxury dining with deep expertise in Peruvian-Japanese fusion. A degree in Culinary Arts or Hospitality Management and knowledge of HACCP standards are preferred.
Experience Required
Minimum 5 year(s)
Chef de rang (H/F) - PARIS at Tigermilk
Paris, Ile-de-France, France - Full Time
Skills Needed
Order Taking, Customer Service, Table Setting, Menu Advising, Customer Loyalty, Service Fluidity
Specialization
Candidates must be passionate about the restaurant industry and dedicated to customer satisfaction. High energy levels are required to manage a dining room of approximately one hundred seats.
Experience Required
Minimum 2 year(s)
Chef 32m SY 5 months leave at Frey Recruitment
, , - Full Time
Skills Needed
Culinary Arts, Yacht Cooking, Restaurant Training, Dietary Requirement Management, Healthy Cooking, Menu Planning, Time Management, Team Collaboration
Specialization
Requires 4-5 years of experience, including at least one year on a boat and 3-4 years of professional restaurant training. Candidates should be self-starters with a friendly manner and a willingness to learn sailing.
Experience Required
Minimum 2 year(s)
Chef de projet réseaux H/F at Inetum
Pessac, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Project Management, Network Infrastructure, Wan, Lan, Wifi, Toip, Itil, Network Security, Team Coordination, Stakeholder Management
Specialization
Candidates must have a degree in computer science or telecommunications and significant experience in network project management. Proficiency in ITIL processes and strong communication skills for coordinating multiple stakeholders are required.
Experience Required
Minimum 5 year(s)
Chef de rang (H/F) - PARIS at Tigermilk
Paris, Ile-de-France, France - Full Time
Skills Needed
Order Taking, Customer Service, Table Setting, Menu Advising, Customer Loyalty, Service Fluidity
Specialization
Candidates must be passionate about the restaurant industry and possess high energy. A strong commitment to customer satisfaction and the ability to handle a high volume of guests is required.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F) - PARIS at Tigermilk
Paris, Ile-de-France, France - Full Time
Skills Needed
Order Taking, Customer Service, Table Setting, Menu Advising, Customer Loyalty, Service Fluidity
Specialization
Candidates must be passionate about the restaurant industry and highly energetic. A strong focus on customer satisfaction and the ability to handle a high volume of guests is required.
Experience Required
Minimum 2 year(s)
Chef de Produit Junior H/F at Atlays
Paris, Ile-de-France, France - Full Time
Skills Needed
Marketing Strategy, Market Analysis, Competitive Intelligence, Data Analysis, Kpi Tracking, Digital Marketing, Seo, Community Management, Email Marketing, Content Creation, Excel, English Proficiency, French Proficiency
Specialization
Candidates must be Master's level students (Bac+5) in business or university with a specialization in marketing or entrepreneurship. Previous internship experience in marketing and proficiency in Excel and data analysis are required.
Direct Services- Head Chef at The Arc Los Angeles and Orange Counties
Downey, California, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Curriculum Design, Kitchen Operations Management, Staff Coaching, Inventory Management, Food Safety Compliance, Interpersonal Communication, Conflict Resolution, Time Management, Critical Thinking, Data Entry, Teambuilding, Quality Assurance, Budget Management, First Aid/Cpr
Specialization
Requires a minimum of 5 years of commercial kitchen experience and a background in higher education, with a preference for bilingual English/Spanish speakers. Must possess strong leadership skills, the ability to coach staff, and the capacity to complete First Aid and CPR training.
Experience Required
Minimum 5 year(s)
Team Dining Room Sous Chef at North Fork Mono Casino & Resort
Notarb, California, United States - Full Time
Skills Needed
Kitchen Management, Food Preparation, Staff Supervision, Menu Development, Inventory Control, Cost Control, Sanitation Standards, Recipe Costing, Fine Dining Production, Butchering, Baking, Microsoft Office, Staff Training, Scheduling, Food Quality Control, Guest Service
Specialization
Requires at least five years of culinary experience with two years in a leadership role within high-volume or fine dining environments. A high school diploma is preferred, along with a Food Handler Manager certification and the ability to obtain a Gaming License.
Experience Required
Minimum 5 year(s)
Chef de rayon Meuble F/H/X at BUT
Voglans, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Merchandising, Inventory Management, Team Leadership, Recruitment, Staff Training, Sales Management, Customer Service, Ordering, Labeling
Specialization
Seeking an energetic and unifying professional with strong commercial skills and a proven ability to lead and motivate a team. Must be capable of managing both the operational aspects of the department and the human resources of the staff.
Experience Required
Minimum 2 year(s)
Chef de groupe H/F - BOYER at Spie batignolles
Évry, Ile-de-France, France - Full Time
Skills Needed
Project Management, Team Leadership, Budget Management, Health And Safety Management, Client Relationship Management, Construction Site Supervision, Contract Management, Resource Planning, Technical Reliability, Risk Management, Recruitment, Financial Optimization
Specialization
Candidates must have at least 7 years of experience in building construction. They should be autonomous, organized, and possess strong interpersonal and team leadership skills.
Experience Required
Minimum 5 year(s)
Chef de Cuisine *Salaried* at Ansley Golf Club
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Food Cost Control, Labor Management, Inventory Management, Menu Development, Food Safety & Sanitation, Staff Training, Procurement, Quality Control, Expediting, Microsoft Office Suite
Specialization
Candidates need 3-5 years of restaurant kitchen experience, including 3 years at the Sous Chef level. A degree from a culinary school or an apprenticeship program is preferred.
Experience Required
Minimum 2 year(s)
Sous-Chef de cuisine (H/F) at Maisons Bocuse & C-Gastronomie
Vichy, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Haccp Compliance, Inventory Management, Cost Control, Menu Development, Staff Scheduling, Culinary Techniques, Quality Control, Stock Management
Specialization
Candidates must have successful prior experience as a Sous-Chef and a passion for culinary arts. Rigor, attention to detail, and a strong ability to work within a team are essential.
Experience Required
Minimum 2 year(s)
Commis Chef (cold kitchen) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hanoi, Ha Noi, Vietnam - Full Time
Skills Needed
Food Preparation, Cold Kitchen Operations, Ingredient Portioning, Kitchen Safety, Food Quality Monitoring, Equipment Operation, Sanitization, Recipe Adherence, Teamwork, Professional Communication
Specialization
Requires a high school diploma or GED and at least one year of related work experience. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Sous-Chef de Cuisine (H/F) at Maisons Bocuse & C-Gastronomie
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Inventory Management, Haccp Compliance, Cost Control, Menu Development, Staff Scheduling, Quality Control
Specialization
Candidates must have previous successful experience as a Sous-Chef and a passion for culinary arts. Rigor, attention to detail, and a strong ability to work within a team are essential.
Experience Required
Minimum 2 year(s)
Sous-chef de cuisine (H/F) at Relais & Châteaux Park-Hotel Egerner Höfe
Aix-en-Provence, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Culinary Leadership, Menu Development, Staff Supervision, Food Quality Control, Hygiene And Safety Standards, Inventory Management, Gastronomic Cooking, Team Coordination, Creativity, Organization
Specialization
Requires significant experience as a Sous-chef within a gastronomic or Michelin-starred brigade. Candidates must demonstrate strong leadership, meticulousness, and a passion for high-end culinary arts.
Experience Required
Minimum 5 year(s)
Assistant(e) Cheffe de Bar at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Pressure Management, Attention To Detail, Anticipation, Team Management, Profitability Development, Menu Creation, Pricing Strategy, Supervision, Cocktail Preparation, Customer Experience Guarantee, Talent Identification, Cost Control, Stock Management, Productivity Optimization, Supplier Relations, Mixology
Specialization
The ideal candidate must be able to handle pressure, be highly detail-oriented through anticipation, and foster a warm atmosphere while actively participating in management. Strong financial acumen is required for cost control, stock management, and productivity optimization, alongside the ability to identify and develop talent.
Experience Required
Minimum 2 year(s)
Sous Chef (Uzbek national) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Tashkent, , Uzbekistan - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Staff Supervision, Menu Development, Budget Management, Sanitation Standards, Customer Service, Inventory Management, Food Presentation, Team Leadership, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Junıor Sous Chef (Banquet) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Turkey - Full Time
Skills Needed
Food Preparation, Kitchen Management, Menu Planning, Quality Control, Staff Training, Food Safety, Recipe Adherence, Banquet Operations, Inventory Management, Team Leadership, Guest Service, Cold Food Preparation
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Commis Chef - Cafe Pittore at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangkok, Bangkok, Thailand - Full Time
Skills Needed
Food Preparation, Ingredient Portioning, Kitchen Equipment Operation, Food Safety, Recipe Adherence, Cold Food Preparation, Sanitization, Temperature Monitoring, Teamwork, Professional Communication
Specialization
Requires a high school diploma or GED and at least one year of related work experience. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Sous Chef – Nikkei cuisine at Accor
, Southern, Bahrain -
Full Time

Start Date

Immediate

Expiry Date

05 Aug, 26

Salary

0.0

Posted On

07 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Nikkei Cuisine, Peruvian Cuisine, Japanese Cuisine, Kitchen Management, Menu Planning, Food Safety, HACCP, Plating Techniques, Inventory Management, Cost Control, Staff Training, Fusion Cooking

Industry

Hospitality

Description
Company Description Mantis is a leading, conservation-focused hotel group with eco-lodges, waterways, and curated eco-resorts located all over the world. Sustainable travellers have been enjoying eco-tourism, safaris, and adventure travel with Mantis since 2000. Rooted in conservation, Mantis pursues sustainable business practices and develops tourism products that are respectful of the environment and communities in which they operate. Whether small and intimate or vast and complex, on a sweeping African plain, beach-side escap,e or bustling city, each is an exceptional place for guests to find themselves. While uniquely different in the experiences they offer, all are linked through a collective obsession to be extraordinary, to be rare in a world that mass-produces sameness. Job Description As a Sous Chef – Nikkei (Peruvian & Japanese Cuisine), you will support the Executive Chef in overseeing the daily operations of the assigned kitchen while ensuring the highest culinary standards are consistently maintained. The role requires strong expertise in Nikkei cuisine, combining Peruvian and Japanese culinary traditions, with a focus on creativity, precision, presentation, and authentic flavor profiles. What is in it for you: Unleash the excitement: enticing rewards and unbeatable benefits are waiting for you! Ignite your skills with our cutting-edge Academies for rapid professional growth. Cultivate your talents and watch your career flourish, locally and globally. Drive change through impactful Corporate Social Responsibility activities. Immerse yourself in a vibrant work environment with extraordinary colleagues. Join us on a direct path to success as we skyrocket to new heights! Key Responsibilities: Assist the Executive Chef in managing the overall kitchen operation and daily food preparation. Prepare and ensure consistently excellent quality, presentation, and freshness of all dishes. Lead the preparation and execution of Nikkei-inspired menus, including contemporary Peruvian-Japanese fusion specialties. Ensure all mise en place is prepared and organized according to operational requirements. Supervise kitchen colleagues and support training, coaching, and performance development. Monitor food preparation to ensure consistency with established recipes and company standards. Maintain high standards of hygiene, sanitation, and food safety practices at all times. Support menu planning, seasonal menu development, and innovative culinary concepts. Ensure proper food storage, stock rotation, and inventory management procedures are followed. Control food costs through proper portioning, waste management, and efficient product utilization. Coordinate closely with service teams regarding menu changes, special dietary requirements, and guest preferences. Ensure all kitchen equipment is properly maintained and operational. Assist with ordering supplies and maintaining relationships with suppliers and vendors. Foster a positive, collaborative, and high-performing kitchen culture. Perform additional duties as assigned by the Executive Chef. Qualifications Degree or certification in Culinary Arts or Hospitality Management preferred. Proven experience as a Sous Chef or Senior Chef de Partie in upscale restaurants, luxury hotels, or lifestyle dining concepts. Strong experience in Nikkei cuisine, blending Peruvian and Japanese culinary traditions. Excellent knowledge of Japanese and Peruvian ingredients, cooking techniques, sauces, marinades, and presentation styles. Strong understanding of contemporary fusion cuisine and modern plating techniques. Ability to work effectively in a fast-paced, high-volume environment. Strong leadership, communication, and organizational skills. Passion for creativity, innovation, and culinary excellence. Knowledge of HACCP and food safety standards. Additional Information Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ About Mantis Collection: Mantis is a boutique hospitality group that was founded by conservationist Adrian Gardiner in 2000, with its main focus predominantly in Africa and the Middle East. Mantis grew from Adrian’s vision to restore and rewild degraded farmland which he developed into a widely-acclaimed Private Game Reserve. This was the first private game reserve in the Eastern Cape and the beginning of eco-tourism in a poverty-stricken province that had few opportunities outside of commercial farming. Adrian and the Mantis team successfully created a place where man and nature could co-exist sustainably. From this initial success, the Mantis model was then developed worldwide, understanding that consumers could use the Mantis portfolio as a mark of quality, consistency and character. Today the diverse portfolio of handpicked properties links up to create travel journeys, which offer guests the opportunity to experience the essence of the location in a setting of tailored luxury. Rooted in conservation, Mantis pursues sustainable business practices and develops tourism products that are respectful of the environment and communities in which they operate. Do what you love, care for the world, dare to challenge the status quo! #BELIMITLES Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities
Support the Executive Chef in managing daily kitchen operations and leading the execution of Nikkei-inspired menus. Ensure high standards of food quality, hygiene, and cost control while supervising and coaching kitchen staff.
Sous Chef – Nikkei cuisine at Accor
, Southern, Bahrain - Full Time
Skills Needed
Nikkei Cuisine, Peruvian Cuisine, Japanese Cuisine, Kitchen Management, Menu Planning, Food Safety, Haccp, Plating Techniques, Inventory Management, Cost Control, Staff Training, Fusion Cooking
Specialization
Requires proven experience as a Sous Chef or Senior Chef de Partie in luxury dining with deep expertise in Peruvian-Japanese fusion. A degree in Culinary Arts or Hospitality Management and knowledge of HACCP standards are preferred.
Experience Required
Minimum 5 year(s)
Chef de rang (H/F) - PARIS at Tigermilk
Paris, Ile-de-France, France - Full Time
Skills Needed
Order Taking, Customer Service, Table Setting, Menu Advising, Customer Loyalty, Service Fluidity
Specialization
Candidates must be passionate about the restaurant industry and dedicated to customer satisfaction. High energy levels are required to manage a dining room of approximately one hundred seats.
Experience Required
Minimum 2 year(s)
Chef 32m SY 5 months leave at Frey Recruitment
, , - Full Time
Skills Needed
Culinary Arts, Yacht Cooking, Restaurant Training, Dietary Requirement Management, Healthy Cooking, Menu Planning, Time Management, Team Collaboration
Specialization
Requires 4-5 years of experience, including at least one year on a boat and 3-4 years of professional restaurant training. Candidates should be self-starters with a friendly manner and a willingness to learn sailing.
Experience Required
Minimum 2 year(s)
Chef de projet réseaux H/F at Inetum
Pessac, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Project Management, Network Infrastructure, Wan, Lan, Wifi, Toip, Itil, Network Security, Team Coordination, Stakeholder Management
Specialization
Candidates must have a degree in computer science or telecommunications and significant experience in network project management. Proficiency in ITIL processes and strong communication skills for coordinating multiple stakeholders are required.
Experience Required
Minimum 5 year(s)
Chef de rang (H/F) - PARIS at Tigermilk
Paris, Ile-de-France, France - Full Time
Skills Needed
Order Taking, Customer Service, Table Setting, Menu Advising, Customer Loyalty, Service Fluidity
Specialization
Candidates must be passionate about the restaurant industry and possess high energy. A strong commitment to customer satisfaction and the ability to handle a high volume of guests is required.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F) - PARIS at Tigermilk
Paris, Ile-de-France, France - Full Time
Skills Needed
Order Taking, Customer Service, Table Setting, Menu Advising, Customer Loyalty, Service Fluidity
Specialization
Candidates must be passionate about the restaurant industry and highly energetic. A strong focus on customer satisfaction and the ability to handle a high volume of guests is required.
Experience Required
Minimum 2 year(s)
Chef de Produit Junior H/F at Atlays
Paris, Ile-de-France, France - Full Time
Skills Needed
Marketing Strategy, Market Analysis, Competitive Intelligence, Data Analysis, Kpi Tracking, Digital Marketing, Seo, Community Management, Email Marketing, Content Creation, Excel, English Proficiency, French Proficiency
Specialization
Candidates must be Master's level students (Bac+5) in business or university with a specialization in marketing or entrepreneurship. Previous internship experience in marketing and proficiency in Excel and data analysis are required.
Direct Services- Head Chef at The Arc Los Angeles and Orange Counties
Downey, California, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Curriculum Design, Kitchen Operations Management, Staff Coaching, Inventory Management, Food Safety Compliance, Interpersonal Communication, Conflict Resolution, Time Management, Critical Thinking, Data Entry, Teambuilding, Quality Assurance, Budget Management, First Aid/Cpr
Specialization
Requires a minimum of 5 years of commercial kitchen experience and a background in higher education, with a preference for bilingual English/Spanish speakers. Must possess strong leadership skills, the ability to coach staff, and the capacity to complete First Aid and CPR training.
Experience Required
Minimum 5 year(s)
Team Dining Room Sous Chef at North Fork Mono Casino & Resort
Notarb, California, United States - Full Time
Skills Needed
Kitchen Management, Food Preparation, Staff Supervision, Menu Development, Inventory Control, Cost Control, Sanitation Standards, Recipe Costing, Fine Dining Production, Butchering, Baking, Microsoft Office, Staff Training, Scheduling, Food Quality Control, Guest Service
Specialization
Requires at least five years of culinary experience with two years in a leadership role within high-volume or fine dining environments. A high school diploma is preferred, along with a Food Handler Manager certification and the ability to obtain a Gaming License.
Experience Required
Minimum 5 year(s)
Chef de rayon Meuble F/H/X at BUT
Voglans, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Merchandising, Inventory Management, Team Leadership, Recruitment, Staff Training, Sales Management, Customer Service, Ordering, Labeling
Specialization
Seeking an energetic and unifying professional with strong commercial skills and a proven ability to lead and motivate a team. Must be capable of managing both the operational aspects of the department and the human resources of the staff.
Experience Required
Minimum 2 year(s)
Chef de groupe H/F - BOYER at Spie batignolles
Évry, Ile-de-France, France - Full Time
Skills Needed
Project Management, Team Leadership, Budget Management, Health And Safety Management, Client Relationship Management, Construction Site Supervision, Contract Management, Resource Planning, Technical Reliability, Risk Management, Recruitment, Financial Optimization
Specialization
Candidates must have at least 7 years of experience in building construction. They should be autonomous, organized, and possess strong interpersonal and team leadership skills.
Experience Required
Minimum 5 year(s)
Chef de Cuisine *Salaried* at Ansley Golf Club
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Food Cost Control, Labor Management, Inventory Management, Menu Development, Food Safety & Sanitation, Staff Training, Procurement, Quality Control, Expediting, Microsoft Office Suite
Specialization
Candidates need 3-5 years of restaurant kitchen experience, including 3 years at the Sous Chef level. A degree from a culinary school or an apprenticeship program is preferred.
Experience Required
Minimum 2 year(s)
Sous-Chef de cuisine (H/F) at Maisons Bocuse & C-Gastronomie
Vichy, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Haccp Compliance, Inventory Management, Cost Control, Menu Development, Staff Scheduling, Culinary Techniques, Quality Control, Stock Management
Specialization
Candidates must have successful prior experience as a Sous-Chef and a passion for culinary arts. Rigor, attention to detail, and a strong ability to work within a team are essential.
Experience Required
Minimum 2 year(s)
Commis Chef (cold kitchen) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hanoi, Ha Noi, Vietnam - Full Time
Skills Needed
Food Preparation, Cold Kitchen Operations, Ingredient Portioning, Kitchen Safety, Food Quality Monitoring, Equipment Operation, Sanitization, Recipe Adherence, Teamwork, Professional Communication
Specialization
Requires a high school diploma or GED and at least one year of related work experience. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Sous-Chef de Cuisine (H/F) at Maisons Bocuse & C-Gastronomie
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Inventory Management, Haccp Compliance, Cost Control, Menu Development, Staff Scheduling, Quality Control
Specialization
Candidates must have previous successful experience as a Sous-Chef and a passion for culinary arts. Rigor, attention to detail, and a strong ability to work within a team are essential.
Experience Required
Minimum 2 year(s)
Sous-chef de cuisine (H/F) at Relais & Châteaux Park-Hotel Egerner Höfe
Aix-en-Provence, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Culinary Leadership, Menu Development, Staff Supervision, Food Quality Control, Hygiene And Safety Standards, Inventory Management, Gastronomic Cooking, Team Coordination, Creativity, Organization
Specialization
Requires significant experience as a Sous-chef within a gastronomic or Michelin-starred brigade. Candidates must demonstrate strong leadership, meticulousness, and a passion for high-end culinary arts.
Experience Required
Minimum 5 year(s)
Assistant(e) Cheffe de Bar at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Pressure Management, Attention To Detail, Anticipation, Team Management, Profitability Development, Menu Creation, Pricing Strategy, Supervision, Cocktail Preparation, Customer Experience Guarantee, Talent Identification, Cost Control, Stock Management, Productivity Optimization, Supplier Relations, Mixology
Specialization
The ideal candidate must be able to handle pressure, be highly detail-oriented through anticipation, and foster a warm atmosphere while actively participating in management. Strong financial acumen is required for cost control, stock management, and productivity optimization, alongside the ability to identify and develop talent.
Experience Required
Minimum 2 year(s)
Sous Chef (Uzbek national) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Tashkent, , Uzbekistan - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Staff Supervision, Menu Development, Budget Management, Sanitation Standards, Customer Service, Inventory Management, Food Presentation, Team Leadership, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Junıor Sous Chef (Banquet) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Turkey - Full Time
Skills Needed
Food Preparation, Kitchen Management, Menu Planning, Quality Control, Staff Training, Food Safety, Recipe Adherence, Banquet Operations, Inventory Management, Team Leadership, Guest Service, Cold Food Preparation
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Commis Chef - Cafe Pittore at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangkok, Bangkok, Thailand - Full Time
Skills Needed
Food Preparation, Ingredient Portioning, Kitchen Equipment Operation, Food Safety, Recipe Adherence, Cold Food Preparation, Sanitization, Temperature Monitoring, Teamwork, Professional Communication
Specialization
Requires a high school diploma or GED and at least one year of related work experience. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.