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Chef De Partie Jobs overseas

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Head Chef | FIFO | 2 : 1 | Sydney at Sodexo
Berridale, New South Wales, Australia - Full Time
Skills Needed
Leadership, Mass Catering, Food Safety, Haccp Compliance, Team Growth, Budget Management, Culinary Experience, Cooking, Planning, Preparation, Client Relationships, Quality Standards, Safety Standards, Service Driven, Customer Focused, Enthusiasm
Specialization
Candidates must have Australian Citizenship or full working rights, a Trade Certificate or Certificate III in Commercial Cookery, and proven experience in mass-catering environments. HACCP expertise and a current Food Safety Supervisor Certificate are also required.
Experience Required
Minimum 5 year(s)
Sous Chef - Bobobox FnB Business at Bobobox
Kecamatan Bunaken, North Sulawesi, Indonesia - Full Time
Skills Needed
Culinary Arts, Leadership, Team Coordination, Cooking Skills, Food Safety, Inventory Control, Problem Solving, Detail Oriented, Adaptability
Specialization
Candidates should have a diploma or certificate in Culinary Arts and a minimum of 5 years of experience in professional kitchens, including at least 2 years in a leadership role. Strong cooking skills and knowledge of food safety are essential.
Experience Required
Minimum 5 year(s)
Chef de projet Lean - Stage - F/H at Eurofins
Ivry-sur-Seine, Ile-de-France, France - Full Time
Skills Needed
Lean Methodology, Project Management, 5s, Problem Solving, Communication, Teamwork, Biology, Process Improvement, Visual Management, Autonomy, Dynamism, Analytical Skills, Stakeholder Engagement, Quality Assurance, Data Analysis, Continuous Improvement
Specialization
Candidates should be pursuing a BAC+5 degree in engineering, preferably with a specialization in biology, and have an interest in continuous improvement. Key attributes include dynamism, autonomy, and strong interpersonal skills.
Relief Sous Chef - Temp Contract at BaxterStorey
Bristol, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Production, Service Execution, Quality Control, Presentation, Communication Skills, Supervision, Staff Training, Food Safety, Sanitation Procedures, Menu Planning, Stock Control, Ordering, Waste Minimization, Health And Safety, Leadership
Specialization
Candidates must possess excellent presentation, organizational, and communication skills, demonstrating a real passion for food and service with enthusiasm. Preferred qualifications include previous experience in contract catering or educational institutions, along with a culinary degree or relevant certifications.
Experience Required
Minimum 2 year(s)
Second de cuisine / Sous-Chef(fe) at BaxterStorey
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Arts, Food Safety, Teamwork, Communication, Organization, Creativity, Attention To Detail, Recipe Development
Specialization
Candidates should have confirmed experience as a chef de partie or sous-chef, or a genuine passion for cooking. Knowledge of culinary techniques and food safety practices is essential.
Experience Required
Minimum 2 year(s)
Chef d'équipe Réception Sec H/F at Groupement Mousquetaires
Erbrée, Brittany, France - Full Time
Skills Needed
Logistics Optimization, Team Management, Communication, Decision Making, Flexibility, Problem Solving, Performance Evaluation, Risk Prevention
Specialization
Candidates should have a higher education degree in logistics and at least 3 years of team management experience. Proficiency in office software, particularly Excel, is essential.
Experience Required
Minimum 2 year(s)
Chef d’équipe commerciale (F/H/X) at Verisure
Amiens, Hauts-de-France, France - Full Time
Skills Needed
Sales, Team Leadership, Coaching, Motivation, Communication, Prospecting, Client Management, Performance Tracking
Specialization
Candidates must have a clean criminal record and a valid driver's license. A successful track record in sales and team management, along with natural leadership and coaching abilities, is essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef - Three Meal at Wynn Al Marjan Island
, , United Arab Emirates - Full Time
Skills Needed
Menu Design, Food Preparation, Team Leadership, Staff Training, Kitchen Supervision, Inventory Management, Equipment Maintenance, Health And Safety Compliance, Cost Control, Culinary Innovation, Fine Dining Operations, Brand Collaboration, Waste Reduction, Budget Management, Culinary Excellence
Specialization
Candidates must possess a minimum of 5 years of experience in a similar role within casual dining or luxury hospitality, with proven experience managing Michelin-star level restaurants. Strong capabilities in managing large teams and overseeing culinary operations for high-end dining establishments are essential.
Experience Required
Minimum 5 year(s)
Chef de Chantier Mécanique (H/F) at ALTRAD ENDEL
Mios, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Team Management, Project Coordination, Mechanical Maintenance, Preventive Maintenance, Curative Maintenance, Communication, Organization, Adaptability, Responsibility, Planning, Leadership, Problem Solving, Quality Control, Time Management, Technical Knowledge, Safety Compliance
Specialization
Candidates should have a background in mechanical maintenance, ideally with experience in the industrial sector, and possess strong organizational and leadership skills. A relevant educational qualification such as CAP or BAC MEI/MSMA is required.
Experience Required
Minimum 5 year(s)
Sous Chef | Monarto Safari Resort at Journey Beyond
Monarto, South Australia, Australia - Full Time
Skills Needed
Culinary Skills, Food Production, Quality Control, Hygiene Standards, Interpersonal Skills, Communication Skills, Attention To Detail, Guest Service
Specialization
Candidates must have a minimum of 3 years of experience in a similar position and hold a Commercial Cookery Certificate. They should demonstrate pride in delivering excellent guest service and possess strong interpersonal and communication skills.
Experience Required
Minimum 2 year(s)
Sous-chef de cuisine H/F - Matin at Beaumarly
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Skills, Team Management, Haccp Knowledge, Financial Management, Stock Management, Communication, Problem Solving, Quality Control, Organizational Skills, Initiative, Autonomy, Customer Service, Training, Menu Development, Safety Standards, Collaboration
Specialization
Candidates should have a minimum of 3 years of culinary experience, including 2 years in a similar sous-chef role, with strong team management and operational supervision skills. A culinary degree and knowledge of HACCP standards are required.
Experience Required
Minimum 2 year(s)
Chef de projet Lean - Stage - F/H at Eurofins
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Lean Methodology, Process Automation, Performance Management, Production Monitoring, 5s Methodology, Visual Management, Problem Solving, Team Briefing, Continuous Improvement
Specialization
Candidates should be pursuing a BAC+5 degree and have a strong interest in continuous improvement. Key qualities include dynamism, autonomy, and strong interpersonal skills.
Chef de groupe social media (H/F) at Labelium
Paris, Ile-de-France, France - Full Time
Skills Needed
Client Relationship Management, Strategic Development, Project Coordination, Creative Campaign Proposal, Budget Management, Business Development, Client Direction, Autonomy, Organization, Rigor, Commercial Acumen, Interpersonal Skills, Social Media Knowledge
Specialization
Candidates must have 3 years of experience in client direction within an agency setting, demonstrating autonomy, organization, and rigor. A strong commercial sense, good interpersonal skills, and very good knowledge of social media are essential qualifications.
Experience Required
Minimum 2 year(s)
Sous chef familierestaurant Pluis at SCT Solutions
Aarle-Rixtel, North Brabant, Netherlands - Full Time
Skills Needed
Team Leadership, Quality Control, Menu Development, Haccp Compliance, Time Management, Communication, Teamwork, Innovation, Creativity, Working Under Pressure, Mentoring
Specialization
Candidates must possess a minimum of three years of experience within the hospitality sector and demonstrate excellent skills in communication and teamwork. Essential attributes include a passion for kitchen innovation and creativity, coupled with the ability to maintain effectiveness while working under pressure.
Experience Required
Minimum 2 year(s)
Chef.fe de Cuisine - Maslow Group at Maslow Group
, , - Full Time
Skills Needed
Kitchen Quality Assurance, Menu Organization, Team Management, Staff Onboarding, Continuous Training, Haccp Compliance, Inventory Management, Financial Efficiency, Modern Cuisine, Recipe Adjustment, Stress Management, Team Motivation, Order Placement, Equipment Maintenance, Ecological Practices, Fluent English
Specialization
Candidates must have significant experience in large table service establishments using raw products (over 100 covers) and possess excellent execution skills in modern cuisine with French and exotic influences. Essential qualities include rigor, natural organization, strong management/training abilities, environmental awareness, and the ability to understand kitchen costs.
Experience Required
Minimum 5 year(s)
Assistant Chef de Réception H/F/X at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Passion, English Proficiency, Second Language Proficiency, Service Orientation, Proactive Attitude, Excellent Communication, Teamwork, Initiative, Good Presentation, Flexibility, Versatility, Knowledge Of Opera Cloud
Specialization
Candidates should have a passion for customer service and proficiency in English and a second language. Strong communication skills, teamwork, and flexibility are essential, along with a good presentation and knowledge of Opera Cloud being a plus.
M by The Alinea Group - Sous Chef at Boyne Resorts
Big Sky Meadow Village, Montana, United States - Full Time
Skills Needed
Leadership, Collaboration, Culinary Techniques, Inventory Management, Training, Team Culture, Attention To Detail, Organization, High Pressure Situations, Fast Paced Environment
Specialization
Candidates should have at least five years of experience as a Chef de Partie or two years as a Sous Chef. They must demonstrate a strong work ethic, the ability to work in a fast-paced environment, and effective collaboration skills.
Experience Required
Minimum 5 year(s)
Executive Sous Chef - Beach Club at Wynn Al Marjan Island
, , United Arab Emirates - Full Time
Skills Needed
Menu Development, Food Preparation, Team Leadership, Staff Training, Kitchen Supervision, Inventory Management, Health And Safety Compliance, Cost Control, Culinary Innovation, Brand Partnership Collaboration
Specialization
Candidates must possess a minimum of 5 years of experience in a similar role within the fine dining or luxury hospitality sector, including proven experience managing Michelin-star level restaurants. Essential requirements include strong abilities in managing large teams and overseeing culinary operations for high-end dining establishments.
Experience Required
Minimum 5 year(s)
Chef d’équipe commerciale (F/H/X) at Verisure
Massy, Ile-de-France, France - Full Time
Skills Needed
Sales, Team Leadership, Coaching, Motivation, Communication, Prospecting, Client Management, Performance Tracking
Specialization
Candidates must have a clean criminal record and a valid driver's license. A successful track record in sales and team management, along with natural leadership and coaching abilities, is essential.
Experience Required
Minimum 2 year(s)
Chef.fe de rang H/F – Le Lassey at Sige Relais Chateaux
Sainte-Sabine, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Customer Service, Teamwork, Flexibility, English Proficiency, Organizational Skills, Wine Knowledge, Gastronomy Knowledge
Specialization
Candidates should be responsive, attentive, and possess strong teamwork skills. Experience in a similar role and knowledge of Burgundy cuisine and wines are advantageous.
Head Chef | FIFO | 2 : 1 | Sydney at Sodexo
Berridale, New South Wales, Australia -
Full Time

Start Date

Immediate

Expiry Date

21 Apr, 26

Salary

0.0

Posted On

21 Jan, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Leadership, Mass-Catering, Food Safety, HACCP Compliance, Team Growth, Budget Management, Culinary Experience, Cooking, Planning, Preparation, Client Relationships, Quality Standards, Safety Standards, Service-Driven, Customer-Focused, Enthusiasm

Industry

Facilities Services

Description
Job Description Job description Expand your Career Work-life Balance 2:1 Roster Unique Remote Camp Site Are you passionate about food and are looking for a job opportunity with a lifestyle roster that gives you work-life balance? At Sodexo, we’re expanding our team and seeking service-driven individuals to join us as a Head Chef. This is your chance to work with a global facilities management leader while enjoying the benefits of a 14 days on, 7 days off roster - 11hours based in Snowy Hydro. What you’ll do: Your role goes beyond the kitchen—you're a vital part of resident wellbeing. Key responsibilities include: Leading bulk cooking operations on remote sites with top-tier quality and safety standards. Managing operations profitability, budgets, and food quality standards (HACCP compliance). Fostering team growth in a dynamic, diverse environment while maintaining client relationships. What you bring: If you’re an enthusiastic, customer-focused professional with a flair for cooking, we’d love to hear from you. To qualify, you'll need: Australian Citizenship or full Australian working rights. Trade Certificate or Certificate III in Commercial Cookery. Proven experience leading teams in mass-catering environments, including preparing meals for breakfast, dinner, crib, and pastries. HACCP expertise combined with strong leadership and planning/prepping skills. A current Food Safety Supervisor Certificate A passion for driving high-quality culinary experiences. What we offer: At Sodexo, we care about our people. When you join us and you’ll enjoy: A permanent role on a lifestyle roster with stability and career growth opportunities A highly competitive annual wage with consistent hours, paid leave, and superannuation Full accommodation and meals covered while on-site so you can save while you work! A structured onboarding and induction program to set you up for success Exclusive employee benefits, including great on-site services (wellness - gym/fitness programs), free and confidential counselling support, retail discounts, and a recognition program A welcoming collaborative and supportive team culture and supportive workplace Why choose Sodexo? Sodexo is the world’s leading provider of food services. We have a well-respected culinary history – demonstrated by our Love of Food. How do we offer world-class food? We start by attracting top culinary talent. Our chefs are at the heart of what we do, and we are committed to providing opportunities for chefs who are as passionate about food as we are. Working with Sodexo is more than a job; it’s a chance to be part of something greater because we believe our everyday actions have a big impact. With us, you belong in a company that allows you to act with purpose and thrive in your own way. We are always looking for people to join our team and help us create a lasting impact on individuals, society, and the planet. At Sodexo, we are a proud Equal Opportunity Employer and encourage applications from all applicants regardless of age, race, sex, ethnicity, religion and beliefs and people with disabilities. We offer a competitive salary, many training, upskilling and development opportunities and an outstanding benefits and recognition program! Job Family: Chefs
Responsibilities
The Head Chef will lead bulk cooking operations on remote sites while ensuring top-tier quality and safety standards. Additionally, they will manage operations profitability, budgets, and foster team growth in a dynamic environment.
Head Chef | FIFO | 2 : 1 | Sydney at Sodexo
Berridale, New South Wales, Australia - Full Time
Skills Needed
Leadership, Mass Catering, Food Safety, Haccp Compliance, Team Growth, Budget Management, Culinary Experience, Cooking, Planning, Preparation, Client Relationships, Quality Standards, Safety Standards, Service Driven, Customer Focused, Enthusiasm
Specialization
Candidates must have Australian Citizenship or full working rights, a Trade Certificate or Certificate III in Commercial Cookery, and proven experience in mass-catering environments. HACCP expertise and a current Food Safety Supervisor Certificate are also required.
Experience Required
Minimum 5 year(s)
Sous Chef - Bobobox FnB Business at Bobobox
Kecamatan Bunaken, North Sulawesi, Indonesia - Full Time
Skills Needed
Culinary Arts, Leadership, Team Coordination, Cooking Skills, Food Safety, Inventory Control, Problem Solving, Detail Oriented, Adaptability
Specialization
Candidates should have a diploma or certificate in Culinary Arts and a minimum of 5 years of experience in professional kitchens, including at least 2 years in a leadership role. Strong cooking skills and knowledge of food safety are essential.
Experience Required
Minimum 5 year(s)
Chef de projet Lean - Stage - F/H at Eurofins
Ivry-sur-Seine, Ile-de-France, France - Full Time
Skills Needed
Lean Methodology, Project Management, 5s, Problem Solving, Communication, Teamwork, Biology, Process Improvement, Visual Management, Autonomy, Dynamism, Analytical Skills, Stakeholder Engagement, Quality Assurance, Data Analysis, Continuous Improvement
Specialization
Candidates should be pursuing a BAC+5 degree in engineering, preferably with a specialization in biology, and have an interest in continuous improvement. Key attributes include dynamism, autonomy, and strong interpersonal skills.
Relief Sous Chef - Temp Contract at BaxterStorey
Bristol, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Production, Service Execution, Quality Control, Presentation, Communication Skills, Supervision, Staff Training, Food Safety, Sanitation Procedures, Menu Planning, Stock Control, Ordering, Waste Minimization, Health And Safety, Leadership
Specialization
Candidates must possess excellent presentation, organizational, and communication skills, demonstrating a real passion for food and service with enthusiasm. Preferred qualifications include previous experience in contract catering or educational institutions, along with a culinary degree or relevant certifications.
Experience Required
Minimum 2 year(s)
Second de cuisine / Sous-Chef(fe) at BaxterStorey
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Arts, Food Safety, Teamwork, Communication, Organization, Creativity, Attention To Detail, Recipe Development
Specialization
Candidates should have confirmed experience as a chef de partie or sous-chef, or a genuine passion for cooking. Knowledge of culinary techniques and food safety practices is essential.
Experience Required
Minimum 2 year(s)
Chef d'équipe Réception Sec H/F at Groupement Mousquetaires
Erbrée, Brittany, France - Full Time
Skills Needed
Logistics Optimization, Team Management, Communication, Decision Making, Flexibility, Problem Solving, Performance Evaluation, Risk Prevention
Specialization
Candidates should have a higher education degree in logistics and at least 3 years of team management experience. Proficiency in office software, particularly Excel, is essential.
Experience Required
Minimum 2 year(s)
Chef d’équipe commerciale (F/H/X) at Verisure
Amiens, Hauts-de-France, France - Full Time
Skills Needed
Sales, Team Leadership, Coaching, Motivation, Communication, Prospecting, Client Management, Performance Tracking
Specialization
Candidates must have a clean criminal record and a valid driver's license. A successful track record in sales and team management, along with natural leadership and coaching abilities, is essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef - Three Meal at Wynn Al Marjan Island
, , United Arab Emirates - Full Time
Skills Needed
Menu Design, Food Preparation, Team Leadership, Staff Training, Kitchen Supervision, Inventory Management, Equipment Maintenance, Health And Safety Compliance, Cost Control, Culinary Innovation, Fine Dining Operations, Brand Collaboration, Waste Reduction, Budget Management, Culinary Excellence
Specialization
Candidates must possess a minimum of 5 years of experience in a similar role within casual dining or luxury hospitality, with proven experience managing Michelin-star level restaurants. Strong capabilities in managing large teams and overseeing culinary operations for high-end dining establishments are essential.
Experience Required
Minimum 5 year(s)
Chef de Chantier Mécanique (H/F) at ALTRAD ENDEL
Mios, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Team Management, Project Coordination, Mechanical Maintenance, Preventive Maintenance, Curative Maintenance, Communication, Organization, Adaptability, Responsibility, Planning, Leadership, Problem Solving, Quality Control, Time Management, Technical Knowledge, Safety Compliance
Specialization
Candidates should have a background in mechanical maintenance, ideally with experience in the industrial sector, and possess strong organizational and leadership skills. A relevant educational qualification such as CAP or BAC MEI/MSMA is required.
Experience Required
Minimum 5 year(s)
Sous Chef | Monarto Safari Resort at Journey Beyond
Monarto, South Australia, Australia - Full Time
Skills Needed
Culinary Skills, Food Production, Quality Control, Hygiene Standards, Interpersonal Skills, Communication Skills, Attention To Detail, Guest Service
Specialization
Candidates must have a minimum of 3 years of experience in a similar position and hold a Commercial Cookery Certificate. They should demonstrate pride in delivering excellent guest service and possess strong interpersonal and communication skills.
Experience Required
Minimum 2 year(s)
Sous-chef de cuisine H/F - Matin at Beaumarly
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Skills, Team Management, Haccp Knowledge, Financial Management, Stock Management, Communication, Problem Solving, Quality Control, Organizational Skills, Initiative, Autonomy, Customer Service, Training, Menu Development, Safety Standards, Collaboration
Specialization
Candidates should have a minimum of 3 years of culinary experience, including 2 years in a similar sous-chef role, with strong team management and operational supervision skills. A culinary degree and knowledge of HACCP standards are required.
Experience Required
Minimum 2 year(s)
Chef de projet Lean - Stage - F/H at Eurofins
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Lean Methodology, Process Automation, Performance Management, Production Monitoring, 5s Methodology, Visual Management, Problem Solving, Team Briefing, Continuous Improvement
Specialization
Candidates should be pursuing a BAC+5 degree and have a strong interest in continuous improvement. Key qualities include dynamism, autonomy, and strong interpersonal skills.
Chef de groupe social media (H/F) at Labelium
Paris, Ile-de-France, France - Full Time
Skills Needed
Client Relationship Management, Strategic Development, Project Coordination, Creative Campaign Proposal, Budget Management, Business Development, Client Direction, Autonomy, Organization, Rigor, Commercial Acumen, Interpersonal Skills, Social Media Knowledge
Specialization
Candidates must have 3 years of experience in client direction within an agency setting, demonstrating autonomy, organization, and rigor. A strong commercial sense, good interpersonal skills, and very good knowledge of social media are essential qualifications.
Experience Required
Minimum 2 year(s)
Sous chef familierestaurant Pluis at SCT Solutions
Aarle-Rixtel, North Brabant, Netherlands - Full Time
Skills Needed
Team Leadership, Quality Control, Menu Development, Haccp Compliance, Time Management, Communication, Teamwork, Innovation, Creativity, Working Under Pressure, Mentoring
Specialization
Candidates must possess a minimum of three years of experience within the hospitality sector and demonstrate excellent skills in communication and teamwork. Essential attributes include a passion for kitchen innovation and creativity, coupled with the ability to maintain effectiveness while working under pressure.
Experience Required
Minimum 2 year(s)
Chef.fe de Cuisine - Maslow Group at Maslow Group
, , - Full Time
Skills Needed
Kitchen Quality Assurance, Menu Organization, Team Management, Staff Onboarding, Continuous Training, Haccp Compliance, Inventory Management, Financial Efficiency, Modern Cuisine, Recipe Adjustment, Stress Management, Team Motivation, Order Placement, Equipment Maintenance, Ecological Practices, Fluent English
Specialization
Candidates must have significant experience in large table service establishments using raw products (over 100 covers) and possess excellent execution skills in modern cuisine with French and exotic influences. Essential qualities include rigor, natural organization, strong management/training abilities, environmental awareness, and the ability to understand kitchen costs.
Experience Required
Minimum 5 year(s)
Assistant Chef de Réception H/F/X at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Passion, English Proficiency, Second Language Proficiency, Service Orientation, Proactive Attitude, Excellent Communication, Teamwork, Initiative, Good Presentation, Flexibility, Versatility, Knowledge Of Opera Cloud
Specialization
Candidates should have a passion for customer service and proficiency in English and a second language. Strong communication skills, teamwork, and flexibility are essential, along with a good presentation and knowledge of Opera Cloud being a plus.
M by The Alinea Group - Sous Chef at Boyne Resorts
Big Sky Meadow Village, Montana, United States - Full Time
Skills Needed
Leadership, Collaboration, Culinary Techniques, Inventory Management, Training, Team Culture, Attention To Detail, Organization, High Pressure Situations, Fast Paced Environment
Specialization
Candidates should have at least five years of experience as a Chef de Partie or two years as a Sous Chef. They must demonstrate a strong work ethic, the ability to work in a fast-paced environment, and effective collaboration skills.
Experience Required
Minimum 5 year(s)
Executive Sous Chef - Beach Club at Wynn Al Marjan Island
, , United Arab Emirates - Full Time
Skills Needed
Menu Development, Food Preparation, Team Leadership, Staff Training, Kitchen Supervision, Inventory Management, Health And Safety Compliance, Cost Control, Culinary Innovation, Brand Partnership Collaboration
Specialization
Candidates must possess a minimum of 5 years of experience in a similar role within the fine dining or luxury hospitality sector, including proven experience managing Michelin-star level restaurants. Essential requirements include strong abilities in managing large teams and overseeing culinary operations for high-end dining establishments.
Experience Required
Minimum 5 year(s)
Chef d’équipe commerciale (F/H/X) at Verisure
Massy, Ile-de-France, France - Full Time
Skills Needed
Sales, Team Leadership, Coaching, Motivation, Communication, Prospecting, Client Management, Performance Tracking
Specialization
Candidates must have a clean criminal record and a valid driver's license. A successful track record in sales and team management, along with natural leadership and coaching abilities, is essential.
Experience Required
Minimum 2 year(s)
Chef.fe de rang H/F – Le Lassey at Sige Relais Chateaux
Sainte-Sabine, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Customer Service, Teamwork, Flexibility, English Proficiency, Organizational Skills, Wine Knowledge, Gastronomy Knowledge
Specialization
Candidates should be responsive, attentive, and possess strong teamwork skills. Experience in a similar role and knowledge of Burgundy cuisine and wines are advantageous.