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Chef De Partie Jobs overseas

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Sous Chef ~ Cornelia's Restaurant at The Davis Community
Wilmington, North Carolina, United States - Full Time
Skills Needed
Menu Creation, Food Purchasing, Quality Standards Maintenance, Sanitation Standards, Staff Training, Budget Management, Inventory Control, Recipe Development, Cost Control, Staff Scheduling, Food Preparation Supervision, Point Of Sale Systems, Time Management, English Communication, Computer Skills, Microsoft Office
Specialization
A high school diploma or equivalent is required, though a Bachelor’s Degree or certifications in Culinary Service Arts or Hospitality are strongly preferred. Candidates must possess a minimum of five years of food preparation experience and three years in managing/operating a food service establishment, along with Serve Safe certification.
Experience Required
Minimum 5 year(s)
Chef de projet développement H/F at Absys Cyborg
Marseille, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Project Management, C#, .Net, Soa, Web Services, Web Platforms, Power Platform, Technical Specifications, Client Needs Analysis, Testing, Problem Solving, Team Collaboration, Communication, Risk Management, Azure Devops, Autonomy
Specialization
Candidates should have a strong background in project management for application development related to financial, commercial, and CRM systems. Familiarity with Microsoft development environments and technical English is preferred.
Experience Required
Minimum 5 year(s)
Catering Sous Chef - Plum Market at Plum Market
West Bloomfield Township, Michigan, United States - Full Time
Skills Needed
Culinary Production, Menu Development, Supervision, Catering Operations, Food Preparation, Food Presentation, Teamwork, Kitchen Organization, Time Management, Recipe Development, Food Safety, Inventory Management, Cost Management, Training, Microsoft Office Proficiency, Flexibility
Specialization
Candidates must possess proven culinary experience in catering or restaurants, strong cooking and presentation skills, and experience supervising kitchen production for events. Required attributes include being collaborative, solutions-focused, and physically capable of lifting up to 50 lbs and standing for long periods, with ServSafe Manager certification preferred.
Experience Required
Minimum 2 year(s)
Sous Chef - Maravilla Scottsdale at Senior Resource Group, LLC
Scottsdale, Arizona, United States - Full Time
Skills Needed
Food Preparation, Cooking, Presentation, Hygiene Maintenance, Safety Regulations, Team Communication, Menu Updates, Pressure Handling, Teamwork
Specialization
Candidates must possess a passion for food and consistently strive to create perfect dishes, demonstrating an ability to work effectively under pressure in a busy kitchen environment. A willingness to learn new skills and assist in various kitchen areas is also expected.
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)
Apprenti(e) chef de projet H/F/N at Bosch Group
Saint-Ouen-sur-Seine, Ile-de-France, France - Full Time
Skills Needed
Project Management, System Engineering, Automotive Engineering, Artificial Intelligence, Microsoft Office, Outlook, Powerpoint, Excel, Vba, Ms Project, Data Analysis, Synthesis, Communication, Proactivity, Organization
Specialization
Candidates must be pursuing a Bac +4/5 degree in Engineering or Project Management with strong analytical skills. Proficiency in Microsoft Office and AI tools is required, along with fluent French and English.
Senior Chef - Cumberland College at University of Otago
, , - Full Time
Skills Needed
Hospitality, Food Service, Communication, Team Building, Customer Service, Food Safety, Meal Preparation, Leadership, Nutrition, Dietary Needs
Specialization
Candidates should have previous experience in the hospitality industry and preferably be a fully qualified Chef. Strong communication skills and experience in food safety programs are also required.
Experience Required
Minimum 5 year(s)
Chef d’équipe commerciale (F/H/X) at Verisure
Les Sorinières, Pays de la Loire, France - Full Time
Skills Needed
Sales, Team Leadership, Coaching, Motivation, Communication, Prospecting, Client Management, Performance Tracking
Specialization
Candidates should have a clean criminal record and a valid driver's license. A successful background in sales and team management, along with natural leadership and coaching skills, is essential.
Experience Required
Minimum 2 year(s)
Chef d’équipe commerciale (F/H/X) at Verisure
Saint-Lumine-de-Clisson, Pays de la Loire, 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 sales and team management background, along with natural leadership and coaching skills, is essential.
Experience Required
Minimum 2 year(s)
INTERMARCHE - CHEF BOUCHER (H/F) at Groupement Mousquetaires
Chagny, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Meat Preparation, Team Management, Customer Service, Inventory Management, Quality Control, Sales Promotion, Product Knowledge, Hygiene Standards, Communication Skills, Problem Solving, Planning, Training, Negotiation, Time Management, Leadership
Specialization
Candidates must hold at least a CAP in butchery and have a minimum of 5 years of experience in a similar role. Strong interpersonal skills and a passion for quality products are essential.
Experience Required
Minimum 5 year(s)
Chef.fe de projet Tech Lead (H/F) at ALTEN Consulting Services GmbH
Échirolles, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Tech Lead, Scada System Integration, C/C++ Development, System Development, Computer Networks, Telecommunications, Client Relationship Management, Team Coordination, Profitability Analysis, Dcs Integration, Process Supervision, Process Control, Detailed Specifications Writing, Cost Estimation
Specialization
Candidates must hold a Master's degree (BAC+5) in engineering or equivalent, possess experience in SCADA or DCS system integration, and have a background in C/C++ development, systems, or IT/telecom networks. Essential soft skills include strong client relationship management, team coordination and leadership, and an interest in project profitability.
Experience Required
Minimum 5 year(s)
Sous Chef - Mon to Fri - Holborn at BaxterStorey
London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Menu Development, Cleaning And Maintenance, Cooking Techniques, Food Safety, Sanitation Practices, Attention To Detail, Organizational Skills, Communication, Teamwork, Culinary Arts, Creativity, Coaching
Specialization
Candidates should have proven experience as a Sous Chef or in a similar role, with knowledge of various cooking techniques and strong food safety practices. Excellent attention to detail, organizational skills, and teamwork abilities are essential.
Experience Required
Minimum 2 year(s)
Junior Sous Chef - Seafood Market at Residence InnFairfield Inn by Marriott
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Supervision, Food Presentation, Food Safety, Teamwork, Communication, Problem Solving, Training, Scheduling, Inventory Management, Customer Service, Culinary Skills, Time Management, Attention To Detail, Coaching, Conflict Resolution, Safety Procedures
Specialization
Candidates should have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A Technical, Trade, or Vocational School Degree is preferred.
Experience Required
Minimum 5 year(s)
Chef In Training, DIG on Bleecker at DIG INN Chefs-In-Training
New York, New York, United States - Full Time
Skills Needed
Culinary Skills, Teamwork, Communication, Attention To Detail, Work Ethic, Physical Stamina, Customer Service, Food Safety, Leadership, Problem Solving, Adaptability, Passion For Food, Multi Tasking, Time Management, Creativity, Learning Agility
Specialization
Candidates should have a passion for food and a strong work ethic, along with the ability to perform physical tasks. Excellent communication skills and a team-oriented focus are also essential.
Specialty Chef - Pide / Lahmacun at Accor
Lusail, Al-Daayen, Qatar - Full Time
Skills Needed
Dough Preparation, Baking Techniques, Turkish Cuisine, Lahmacun Preparation, Pide Preparation, Oven Operation, Food Safety, Haccp Compliance, Mise En Place, Portion Control, Waste Minimization, Menu Development, Team Guidance, Quality Control
Specialization
Candidates must possess proven experience as a Pide or Lahmacun Chef, ideally within Turkish or Middle Eastern cuisine, demonstrating strong knowledge of traditional baking techniques. Essential requirements include experience with dough processes, understanding food safety standards, and the ability to perform effectively in a high-pressure kitchen environment.
Experience Required
Minimum 2 year(s)
Manager - Executive Chef/Kitchen at 4595 Food Market Corp dba Josephs Classic Market
West Palm Beach, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Quality Control, Team Building, Recipe Execution, Food Safety, Sanitation, Inventory Management, Cost Control, Labor Management, Production Planning, Hiring, Training, Performance Management, Catering Oversight, Communication, Time Management
Specialization
Candidates must possess a minimum of three years of leadership experience in culinary or kitchen environments, preferably within retail or catering, and must be bilingual in English and Spanish. A culinary degree or food service certification is preferred, along with strong knowledge of food safety and kitchen operations.
Experience Required
Minimum 2 year(s)
Chef d’équipe commerciale (F/H/X) at Verisure
Vittel, Grand Est, France - Full Time
Skills Needed
Sales, Team Leadership, Coaching, Motivation, Communication, Client Development, Prospecting, Performance Management
Specialization
Candidates should have a clean criminal record and a valid driver's license, along with proven experience in sales and team management. A natural leadership ability and a passion for coaching are essential.
Experience Required
Minimum 2 year(s)
Chef De Cuisine - Chinese Cuisine at IHG Career
Delhi, delhi, India - Full Time
Skills Needed
Chinese Cuisine, Kitchen Management, Team Leadership, Menu Design, Inventory Control, Cost Management, Food Safety, Culinary Arts, Staff Mentoring, Supplier Coordination, Banquet Operations, Quality Control, Innovation, Time Management, Communication
Specialization
Candidates must hold a degree or diploma in Culinary Arts and possess at least 8 years of experience in Chinese cuisine, including 2 years in a leadership role. Strong knowledge of traditional cooking techniques and the ability to manage a diverse team are essential.
Experience Required
Minimum 5 year(s)
Chef de projet PLM [Luxe-Retail] at Magellan Partners
Paris, Ile-of-France, France - Full Time
Skills Needed
Centric Plm, Project Management, Agile Methodology, Change Management, Business Process Analysis, Erp Integration, Pim, Supply Chain Management, Product Lifecycle Management, Stakeholder Coordination, Functional Design, User Acceptance Testing, Leadership, Communication, Data Integration
Specialization
Candidates must hold a degree in engineering, business, or IT with at least 3 years of professional experience. Proficiency in Centric PLM, agile methodologies, and fluent English are required for this role.
Experience Required
Minimum 2 year(s)
Chef de Projet EPM [Luxe-Retail] at Magellan Partners
Paris, Ile-of-France, France - Full Time
Skills Needed
Epm, Erp, Bi, Financial Modeling, Change Management, Agile Methods, Lean, Scrum, Kanban, Safe, Design Thinking, Project Management, Risk Management, Leadership, Communication, Client Orientation
Specialization
Candidates should have a degree in engineering, business, or university with a focus on IT/Digital/Information Systems. Familiarity with EPM, ERP, BI, and current technologies is essential, along with strong client orientation and fluency in English.
Experience Required
Minimum 5 year(s)
Sous Chef ~ Cornelia's Restaurant at The Davis Community
Wilmington, North Carolina, United States -
Full Time

Start Date

Immediate

Expiry Date

17 Jun, 26

Salary

0.0

Posted On

19 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Menu Creation, Food Purchasing, Quality Standards Maintenance, Sanitation Standards, Staff Training, Budget Management, Inventory Control, Recipe Development, Cost Control, Staff Scheduling, Food Preparation Supervision, Point-of-Sale Systems, Time Management, English Communication, Computer Skills, Microsoft Office

Industry

Wellness and Fitness Services

Description
Description INTRODUCTION Cornelia’s upscale cuisine at The Davis Community. Named after founder Champion Davis’ mother, Cornelia’s is a neighborhood restaurant featuring cooking with a modern twist. Menus highlight locally sourced comfort food, craft brews and creative cocktails from the full bar. We are open to the public and located in the gated Davis Community. The gates will open as you approach them. COMMUNITY CULTURE At The Davis Community, deliberate and diligent efforts are made to emphasize and focus on an underlying culture of respect and service that can be seen and felt by all. Employees, residents, and guests of the community are treated with respect and personalized care to the best of the organization’s ability. The desire to continue to elevate all aspects of services is preeminent so that Davis can provide an empowering and caring retirement atmosphere filled with friends, enjoyment, and a fulfilling sense of community. State-of-the-art Facilities On-demand Pay Benefits begin after 30 days Free Membership to our gym and indoor pool Work-life Balance Growth Competitive Wages The Davis Community requires that all current and new employees, including contract staff, receive an annual influenza vaccination and TB skin test unless a reasonable or disability accommodation is granted. BASIC PURPOSE: The Sous Chef is the second in command, assisting the Executive Chef. The Sous Chef is responsible for the day-to-day operations in the kitchen and other outlets. Functions include assisting with menu creation, food purchasing, and maintenance of quality standards. Maintains the highest professional food quality and sanitation standards. MAJOR WORK ACTIVITIES: Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff. Schedules and coordinates the work of chefs, cooks, volunteers and other kitchen employees to assure that food preparation is safe, clean, appealing, and within budget. Approves the requisition of products and other necessary food supplies within approved budget. Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas. Establishes controls to minimize food and supply waste, as well as proper management of purchased foods and products and profitability of food production. Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention. Develops standard recipes and techniques for high quality food preparation and presentation, minimize food costs and maintaining portion control for all items served. Works with Executive Chef to prepare necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. Conducts meetings to keep culinary staff informed and educated. Cooks or directly supervises the cooking of items that require skillful preparation. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Evaluates products to ensure that quality, price and related goods are consistently met. Works with Executive Chef to maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment. Support safe work habits and a safe working environment always. Perform other duties as directed. Requirements KNOWLEDGE, SKILLS WORKING CONDITIONS: • Works in a well-lighted environment with exposure to moisture, heat, cold, odors, kitchen, equipment, chemicals, etc. • Physical exertion is required at least 40% of the time. Intermittent lifting, pushing, and carrying objects up to 50 pounds. Physical exertion is also described as standing, kneeling, and bending. • Minimal exposure to infectious diseases. • Must be able to use all industrial and manual food service equipment and machines. • Must be able to use a computer, having both word processing and spreadsheet skills. MINIMUM QUALIFICATIONS: Education: Bachelor’s Degree, certifications, or coursework in Culinary Service Arts, Hospitality, or related field is strongly preferred. High school diploma or equivalent required. Licensure/ Certification: Serve Safe licensed or able and willing to get within 90 days of hire. Experience: Must have at least three years of experience in managing, planning, and operating a food service establishment. Minimum five years of previous food preparation experience. Must be knowledgeable about developing menus. Must have strong computer skills. Proficiency with Microsoft Office and other computer applications. Experience working with a Point-of-Sale system preferred. Ability to read, write and communicate effectively in English. Excellent time management skills and ability to multi-task and stay organized. Able to work weekends and holidays as needed, sharing the Manager on Duty responsibilities. Previous experience working with seniors is strongly preferred.
Responsibilities
The Sous Chef acts as the second in command, overseeing daily kitchen operations, including food preparation, production, and managing kitchen staff. Key duties involve assisting with menu creation, food purchasing, maintaining quality and sanitation standards, and controlling costs.
Sous Chef ~ Cornelia's Restaurant at The Davis Community
Wilmington, North Carolina, United States - Full Time
Skills Needed
Menu Creation, Food Purchasing, Quality Standards Maintenance, Sanitation Standards, Staff Training, Budget Management, Inventory Control, Recipe Development, Cost Control, Staff Scheduling, Food Preparation Supervision, Point Of Sale Systems, Time Management, English Communication, Computer Skills, Microsoft Office
Specialization
A high school diploma or equivalent is required, though a Bachelor’s Degree or certifications in Culinary Service Arts or Hospitality are strongly preferred. Candidates must possess a minimum of five years of food preparation experience and three years in managing/operating a food service establishment, along with Serve Safe certification.
Experience Required
Minimum 5 year(s)
Chef de projet développement H/F at Absys Cyborg
Marseille, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Project Management, C#, .Net, Soa, Web Services, Web Platforms, Power Platform, Technical Specifications, Client Needs Analysis, Testing, Problem Solving, Team Collaboration, Communication, Risk Management, Azure Devops, Autonomy
Specialization
Candidates should have a strong background in project management for application development related to financial, commercial, and CRM systems. Familiarity with Microsoft development environments and technical English is preferred.
Experience Required
Minimum 5 year(s)
Catering Sous Chef - Plum Market at Plum Market
West Bloomfield Township, Michigan, United States - Full Time
Skills Needed
Culinary Production, Menu Development, Supervision, Catering Operations, Food Preparation, Food Presentation, Teamwork, Kitchen Organization, Time Management, Recipe Development, Food Safety, Inventory Management, Cost Management, Training, Microsoft Office Proficiency, Flexibility
Specialization
Candidates must possess proven culinary experience in catering or restaurants, strong cooking and presentation skills, and experience supervising kitchen production for events. Required attributes include being collaborative, solutions-focused, and physically capable of lifting up to 50 lbs and standing for long periods, with ServSafe Manager certification preferred.
Experience Required
Minimum 2 year(s)
Sous Chef - Maravilla Scottsdale at Senior Resource Group, LLC
Scottsdale, Arizona, United States - Full Time
Skills Needed
Food Preparation, Cooking, Presentation, Hygiene Maintenance, Safety Regulations, Team Communication, Menu Updates, Pressure Handling, Teamwork
Specialization
Candidates must possess a passion for food and consistently strive to create perfect dishes, demonstrating an ability to work effectively under pressure in a busy kitchen environment. A willingness to learn new skills and assist in various kitchen areas is also expected.
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)
Apprenti(e) chef de projet H/F/N at Bosch Group
Saint-Ouen-sur-Seine, Ile-de-France, France - Full Time
Skills Needed
Project Management, System Engineering, Automotive Engineering, Artificial Intelligence, Microsoft Office, Outlook, Powerpoint, Excel, Vba, Ms Project, Data Analysis, Synthesis, Communication, Proactivity, Organization
Specialization
Candidates must be pursuing a Bac +4/5 degree in Engineering or Project Management with strong analytical skills. Proficiency in Microsoft Office and AI tools is required, along with fluent French and English.
Senior Chef - Cumberland College at University of Otago
, , - Full Time
Skills Needed
Hospitality, Food Service, Communication, Team Building, Customer Service, Food Safety, Meal Preparation, Leadership, Nutrition, Dietary Needs
Specialization
Candidates should have previous experience in the hospitality industry and preferably be a fully qualified Chef. Strong communication skills and experience in food safety programs are also required.
Experience Required
Minimum 5 year(s)
Chef d’équipe commerciale (F/H/X) at Verisure
Les Sorinières, Pays de la Loire, France - Full Time
Skills Needed
Sales, Team Leadership, Coaching, Motivation, Communication, Prospecting, Client Management, Performance Tracking
Specialization
Candidates should have a clean criminal record and a valid driver's license. A successful background in sales and team management, along with natural leadership and coaching skills, is essential.
Experience Required
Minimum 2 year(s)
Chef d’équipe commerciale (F/H/X) at Verisure
Saint-Lumine-de-Clisson, Pays de la Loire, 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 sales and team management background, along with natural leadership and coaching skills, is essential.
Experience Required
Minimum 2 year(s)
INTERMARCHE - CHEF BOUCHER (H/F) at Groupement Mousquetaires
Chagny, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Meat Preparation, Team Management, Customer Service, Inventory Management, Quality Control, Sales Promotion, Product Knowledge, Hygiene Standards, Communication Skills, Problem Solving, Planning, Training, Negotiation, Time Management, Leadership
Specialization
Candidates must hold at least a CAP in butchery and have a minimum of 5 years of experience in a similar role. Strong interpersonal skills and a passion for quality products are essential.
Experience Required
Minimum 5 year(s)
Chef.fe de projet Tech Lead (H/F) at ALTEN Consulting Services GmbH
Échirolles, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Tech Lead, Scada System Integration, C/C++ Development, System Development, Computer Networks, Telecommunications, Client Relationship Management, Team Coordination, Profitability Analysis, Dcs Integration, Process Supervision, Process Control, Detailed Specifications Writing, Cost Estimation
Specialization
Candidates must hold a Master's degree (BAC+5) in engineering or equivalent, possess experience in SCADA or DCS system integration, and have a background in C/C++ development, systems, or IT/telecom networks. Essential soft skills include strong client relationship management, team coordination and leadership, and an interest in project profitability.
Experience Required
Minimum 5 year(s)
Sous Chef - Mon to Fri - Holborn at BaxterStorey
London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Menu Development, Cleaning And Maintenance, Cooking Techniques, Food Safety, Sanitation Practices, Attention To Detail, Organizational Skills, Communication, Teamwork, Culinary Arts, Creativity, Coaching
Specialization
Candidates should have proven experience as a Sous Chef or in a similar role, with knowledge of various cooking techniques and strong food safety practices. Excellent attention to detail, organizational skills, and teamwork abilities are essential.
Experience Required
Minimum 2 year(s)
Junior Sous Chef - Seafood Market at Residence InnFairfield Inn by Marriott
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Supervision, Food Presentation, Food Safety, Teamwork, Communication, Problem Solving, Training, Scheduling, Inventory Management, Customer Service, Culinary Skills, Time Management, Attention To Detail, Coaching, Conflict Resolution, Safety Procedures
Specialization
Candidates should have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A Technical, Trade, or Vocational School Degree is preferred.
Experience Required
Minimum 5 year(s)
Chef In Training, DIG on Bleecker at DIG INN Chefs-In-Training
New York, New York, United States - Full Time
Skills Needed
Culinary Skills, Teamwork, Communication, Attention To Detail, Work Ethic, Physical Stamina, Customer Service, Food Safety, Leadership, Problem Solving, Adaptability, Passion For Food, Multi Tasking, Time Management, Creativity, Learning Agility
Specialization
Candidates should have a passion for food and a strong work ethic, along with the ability to perform physical tasks. Excellent communication skills and a team-oriented focus are also essential.
Specialty Chef - Pide / Lahmacun at Accor
Lusail, Al-Daayen, Qatar - Full Time
Skills Needed
Dough Preparation, Baking Techniques, Turkish Cuisine, Lahmacun Preparation, Pide Preparation, Oven Operation, Food Safety, Haccp Compliance, Mise En Place, Portion Control, Waste Minimization, Menu Development, Team Guidance, Quality Control
Specialization
Candidates must possess proven experience as a Pide or Lahmacun Chef, ideally within Turkish or Middle Eastern cuisine, demonstrating strong knowledge of traditional baking techniques. Essential requirements include experience with dough processes, understanding food safety standards, and the ability to perform effectively in a high-pressure kitchen environment.
Experience Required
Minimum 2 year(s)
Manager - Executive Chef/Kitchen at 4595 Food Market Corp dba Josephs Classic Market
West Palm Beach, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Quality Control, Team Building, Recipe Execution, Food Safety, Sanitation, Inventory Management, Cost Control, Labor Management, Production Planning, Hiring, Training, Performance Management, Catering Oversight, Communication, Time Management
Specialization
Candidates must possess a minimum of three years of leadership experience in culinary or kitchen environments, preferably within retail or catering, and must be bilingual in English and Spanish. A culinary degree or food service certification is preferred, along with strong knowledge of food safety and kitchen operations.
Experience Required
Minimum 2 year(s)
Chef d’équipe commerciale (F/H/X) at Verisure
Vittel, Grand Est, France - Full Time
Skills Needed
Sales, Team Leadership, Coaching, Motivation, Communication, Client Development, Prospecting, Performance Management
Specialization
Candidates should have a clean criminal record and a valid driver's license, along with proven experience in sales and team management. A natural leadership ability and a passion for coaching are essential.
Experience Required
Minimum 2 year(s)
Chef De Cuisine - Chinese Cuisine at IHG Career
Delhi, delhi, India - Full Time
Skills Needed
Chinese Cuisine, Kitchen Management, Team Leadership, Menu Design, Inventory Control, Cost Management, Food Safety, Culinary Arts, Staff Mentoring, Supplier Coordination, Banquet Operations, Quality Control, Innovation, Time Management, Communication
Specialization
Candidates must hold a degree or diploma in Culinary Arts and possess at least 8 years of experience in Chinese cuisine, including 2 years in a leadership role. Strong knowledge of traditional cooking techniques and the ability to manage a diverse team are essential.
Experience Required
Minimum 5 year(s)
Chef de projet PLM [Luxe-Retail] at Magellan Partners
Paris, Ile-of-France, France - Full Time
Skills Needed
Centric Plm, Project Management, Agile Methodology, Change Management, Business Process Analysis, Erp Integration, Pim, Supply Chain Management, Product Lifecycle Management, Stakeholder Coordination, Functional Design, User Acceptance Testing, Leadership, Communication, Data Integration
Specialization
Candidates must hold a degree in engineering, business, or IT with at least 3 years of professional experience. Proficiency in Centric PLM, agile methodologies, and fluent English are required for this role.
Experience Required
Minimum 2 year(s)
Chef de Projet EPM [Luxe-Retail] at Magellan Partners
Paris, Ile-of-France, France - Full Time
Skills Needed
Epm, Erp, Bi, Financial Modeling, Change Management, Agile Methods, Lean, Scrum, Kanban, Safe, Design Thinking, Project Management, Risk Management, Leadership, Communication, Client Orientation
Specialization
Candidates should have a degree in engineering, business, or university with a focus on IT/Digital/Information Systems. Familiarity with EPM, ERP, BI, and current technologies is essential, along with strong client orientation and fluency in English.
Experience Required
Minimum 5 year(s)