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Chef De Partie Jobs overseas

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Executive Chef - Nutrition/Production at Feeding Tampa Bay
Tampa, Florida, United States - Full Time
Skills Needed
Culinary Skills, Nutrition Science, Menu Planning, Recipe Development, Nutritional Analysis, Large Scale Food Preparation, Quality Control, Ingredient Sourcing, Specialty Diets, Meal Preparation, Collaboration, Kitchen Management, Education, Time Management, Creativity, Food Safety
Specialization
Candidates must have a degree from an accredited culinary school and a minimum of 3 years of experience in a high-volume kitchen, including management experience. A valid ServSafe Manager Certification is required, and certification in Nutrition or Dietetics is preferred.
Experience Required
Minimum 2 year(s)
Enhetschef som bygger oslagbara team? at Nordrest
Luleå, , Sweden - Full Time
Skills Needed
Team Building, Customer Focus, Coaching, Service Quality, Budget Management, Food Safety, Hygiene, Sustainability, Leadership, Communication, Problem Solving, Time Management
Specialization
Candidates should have education or experience in restaurant management and good knowledge of economics for a profitable operation. Experience with HACCP and food safety training is also required.
Experience Required
Minimum 2 year(s)
Chef de projets machines spéciales H/F at Segula Technologies
Boussac, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Project Management, Technical Analysis, Budget Management, Quality Assurance, Team Coordination, Supplier Consultation, Installation Supervision, Safety Compliance, Multidisciplinary Coordination, Organizational Skills, Analytical Skills, Interpersonal Skills, English Proficiency
Specialization
Candidates should have a higher technical education with at least 5 years of project management experience. Strong skills in multidisciplinary project coordination and good organizational and analytical abilities are essential.
Experience Required
Minimum 5 year(s)
Chef de Cuisine (New York Steakhouse) at Courtyard by Marriott Somerset KY
Doha, , Qatar - Full Time
Skills Needed
Culinary Skills, Menu Development, Food Preparation, Team Leadership, Sanitation Standards, Customer Service, Budget Management, Staff Training, Communication, Problem Solving, Quality Control, Interpersonal Skills, Time Management, Food Presentation, Safety Standards, Employee Development
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are essential for this position.
Experience Required
Minimum 2 year(s)
Chef de Groupe Métier Génie Civil F/H at TechnicAtome
Aix-en-Provence, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Civil Engineering, Project Management, Team Leadership, Technical Communication, Quality Assurance, Cost Management, Regulatory Compliance, Geotechnics, Structural Design, Nuclear Engineering, Research And Development, Process Improvement, Training And Development, Problem Solving, Analytical Skills, Collaboration
Specialization
Candidates should have a BAC+5 degree in civil engineering or a related field with experience in team management. A strong understanding of civil engineering principles, particularly in the nuclear sector, is essential.
Experience Required
Minimum 5 year(s)
Chef - Royal Oaks - PRN (68457, 73085) at Hamilton Health Care System
Dalton, Georgia, United States - Full Time
Skills Needed
Food Preparation, Supervision, Training, Dining Services, Event Planning
Specialization
Completion of a certified culinary program or equivalent is required, along with one to three years of related fine dining chef experience. Supervisory experience in the hospitality industry is preferred.
Experience Required
Minimum 2 year(s)
Sous-chef - Restaurant Pampa (H/F/NB) at Accor
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Recipe Development, Quality Control, Hygiene Standards, Haccp Compliance, Training, Organization, Planning, Adaptability, Creativity, Teamwork, Supervision, Forecasting, Performance Management, South American Cuisine
Specialization
Candidates must be rigorous, organized, and capable of anticipating and optimizing operations while strictly adhering to hygiene and HACCP standards. The ideal applicant is a hands-on leader who is creative, possesses a strong team spirit, and is versatile enough to adapt to the hotel's rhythms and shifts.
Experience Required
Minimum 2 year(s)
Chef de Chantier Revêtement de Sol H/F at Human Talent
Goussainville, Centre-Val de Loire, France - Full Time
Skills Needed
Chef De Chantier, Revêtement De Sol, Planification, Coordination, Gestion Budgétaire, Qualité, Sécurité, Environnement, Responsabilité, Relationnel, Expertise, Second œuvre
Specialization
Ideally, you should have a background in construction with a minimum of 4 years of experience as a site manager specializing in flooring. You should be rigorous, passionate, and possess excellent interpersonal skills.
Experience Required
Minimum 5 year(s)
Pizza Chef(06368) - 401 E MAIN STREET at Domino's Pizza LLC
Florence, Colorado, United States - Full Time
Skills Needed
Multitasking, Efficiency, Troubleshooting, Communication, Recipe Execution, Food Handling, Food Storage, Sanitation, Teamwork, Attention To Detail, Passion For Quality
Specialization
Candidates should be able to work efficiently in a fast-paced environment and communicate effectively with team members and customers. Knowledge of safe food handling and a passion for quality food preparation are essential.
Chef Assessment Center | FIFO | Perth at Sodexo
Shire of Mingenew, Western Australia, Australia - Full Time
Skills Needed
Food Service, Teamwork, Culinary Skills, Creativity, Pressure Management, Food Safety, Chinese Cuisine, Commercial Cookery
Specialization
Candidates must have Australian Citizenship or full working rights and be able to undergo a pre-employment medical. A Certificate III in Commercial Cookery and strong chef experience are required, with FIFO experience being highly desirable.
Experience Required
Minimum 5 year(s)
SOUS CHEF HOTEL MELIA CALA GALDANA 5* at Melia Hotels International
, Balearic Islands, Spain - Full Time
Skills Needed
Culinary Skills, Food Safety, Team Leadership, Communication Skills, Planning And Organization, Budget Management, Operational Efficiency, Menu Planning, Customer Service, Problem Solving, Inventory Management, Food Presentation, Quality Control, Trend Awareness, Time Management, Staff Training
Specialization
Candidates should have a university degree or higher in Tourism, culinary training, and knowledge of food safety and hygiene. A minimum of 2 years of experience in a similar role in hotels is required, along with strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Sexy Roman at the W Hotel - Sous Chef at SEXY ROMAN at W Scottsdale
Scottsdale, Arizona, United States - Full Time
Skills Needed
Kitchen Operations Oversight, Quality Control, Food Safety, Team Development, Inventory Management, Financial Management, Labor Cost Control, Vendor Relations, Staff Hiring, Pos Systems, Knife Skills, Time Management, Leadership, Compliance, Food Cost Control, Service Audits
Specialization
Candidates must possess a minimum of 2+ years of Chef experience in high-volume fine dining or hotel environments, alongside 8+ years of overall cooking experience, and must be ServeSafe Certified. The role requires strong organizational skills, attention to detail, excellent knife skills, and the ability to work irregular hours, including weekends and holidays.
Experience Required
Minimum 5 year(s)
Chef de cuisine (H/F/X) - Hôtel managé at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Skills, Team Management, Menu Development, Food Safety, Haccp Standards, Customer Service, Budget Management, Inventory Control, Communication, Creativity, Organization, Adaptability, Training, Leadership, Quality Control, Time Management
Specialization
Candidates must hold at least a CAP/BTS in cuisine and have confirmed experience in a similar role. They should possess knowledge of HACCP standards and demonstrate strong organizational and leadership skills.
Experience Required
Minimum 5 year(s)
chef d'équipe Infrastructure et Cloud at American Iron and Metal
Montréal-Est, Quebec, Canada - Full Time
Skills Needed
Team Management, Cloud Administration, Infrastructure Management, Windows Servers, Linux Servers, Virtualization, Network Services, Cybersecurity, Automation, Documentation, Problem Solving, Communication, Stakeholder Management, Capacity Planning, Disaster Recovery, Continuous Improvement
Specialization
Over 20 years of progressive experience in infrastructure, systems, and/or cloud administration is required. Strong practical expertise in Windows and Linux servers, virtualization, and critical network services is essential.
Experience Required
Minimum 10 year(s)
Junior Sous Chef - Continental/Indian at Marriott Courtyard WilkesBarreArena
Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Skills, Food Production, Sanitation Standards, Staff Supervision, Customer Service, Inventory Management, Menu Development, Event Coordination, Training, Performance Appraisal, Problem Solving, Communication, Team Leadership, Quality Control, Time Management, Budget 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. The role requires strong leadership skills and the ability to maintain high culinary standards.
Experience Required
Minimum 2 year(s)
Sous-chef - Restaurant Pampa (H/F/NB) at Accor
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Leadership, Creativity, Organization, Teamwork, Haccp Standards, Communication, Planning, Adaptability
Specialization
Candidates should be rigorous and guarantee HACCP standards while being organized and capable of leading a team. Creativity and adaptability to hotel rhythms are also essential.
Experience Required
Minimum 2 year(s)
Chef de rang – Room service & Banquets at Barrière
Cannes, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Attention To Detail, Organizational Skills, Teamwork, Customer Service, Communication, Food Safety, Event Coordination, Presentation Skills
Specialization
Candidates should have a keen attention to detail and a professional demeanor, with a successful prior experience in a similar role. Fluency in French and English is required, along with the ability to work in a fast-paced environment.
Sous Chef - Dicks Sporting Goods Park at ASM Global
Denver, Colorado, United States - Full Time
Skills Needed
Culinary Skills, Menu Development, Sanitation Standards, Recipe Development, Food Preparation, Team Leadership, Customer Service, Budgeting, Inventory Control, Communication Skills, Attention To Detail, Organization, Safety Procedures, Multi Tasking, Time Management, Flexibility
Specialization
Candidates should have a culinary degree or equivalent experience, with 2-3 years of management experience in high-volume venues. Strong communication skills and the ability to work in a team environment are essential.
Experience Required
Minimum 2 year(s)
Chef de Rang - Banquets et Séminaires at Sige Relais Chateaux
Neuchâtel, neuchâtel, Switzerland - Full Time
Skills Needed
Restaurant Coordination, Event Management, Customer Service, Team Leadership, Billing Management, High Quality Service, Flexibility, Initiative, French Proficiency, English Proficiency, German Proficiency, Hospitality Experience, Cash Register Knowledge, Communication Skills, Dynamic Personality
Specialization
Candidates should have a background in hospitality or restaurant management and experience in high-end service. Proficiency in French is required, with additional knowledge of English or German preferred.
Experience Required
Minimum 2 year(s)
Sous-chef - Restaurant Pampa (H/F/NB) at Accor
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Leadership, Creativity, Organization, Teamwork, Haccp Standards, Planning, Adaptability, Supervision, Training, Quality Control
Specialization
Candidates should be rigorous and organized, with strong leadership skills and creativity. They must also be adaptable and able to work in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Executive Chef - Nutrition/Production at Feeding Tampa Bay
Tampa, Florida, United States -
Full Time

Start Date

Immediate

Expiry Date

10 Apr, 26

Salary

58225.0

Posted On

10 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Skills, Nutrition Science, Menu Planning, Recipe Development, Nutritional Analysis, Large-Scale Food Preparation, Quality Control, Ingredient Sourcing, Specialty Diets, Meal Preparation, Collaboration, Kitchen Management, Education, Time Management, Creativity, Food Safety

Industry

Non-profit Organization Management

Description
Description Position Title: Executive Chef - Nutrition/Production Reports to: Food Service Director Department: Culinary Location: Causeway Center Classification: On-site Core Hours: Weekdays, weekends and holidays (hours subject to change with business need) Status: Exempt Grade: 6 Range: $56,600 - $58,225 COMPANY OVERVIEW Feeding Tampa Bay serves ten counties in West Central Florida and we are a leader in hunger relief across our region. Just last year, we served 85M meals to our neighbors through direct service and through our network of 400+ food pantry partners. But we know food alone won’t solve hunger – that’s why we’re redefining that it means to feed our region. By creating pathways to possibilities for nearly 1 million people, Feeding Tampa Bay connects and convenes solutions, partners and resources that nourish long-term stability. As a member of the Feeding America Network, we will work to dismantle barriers for individuals, families, and seniors across our area – because it’s possible. At Feeding Tampa Bay, we are on a united path to transform our community. We thoughtfully drive change while embracing and celebrating our collective impact, as well as the impact of each individual. Through our Grow Code we strive to honor all, conquer together, be imaginists, speak with truth, and stay rooted in the mission of Feeding Tampa Bay. SUMMARY The Executive Chef - Nutrition/Production creates delicious, healthy meals by blending culinary skills with nutrition science, focusing on balanced, nutrient-rich dishes for specific needs (wellness, medical conditions) by planning menus, sourcing ingredients, cooking, collaborating with dietitians, and ensuring food safety. This position will also specialize in preparing large quantities of food using standardized recipes while maintaining strict consistency and quality. The Chef will focus on volume, efficiency and batch consistency. Key duties involve translating nutritional plans into palatable food, managing kitchens, and adapting recipes for various dietary requirements. The Nutrition Chef has a deep understanding of nutritional science and a passion for using "food as medicine." ESSENTIAL DUTIES AND RESPONSIBILITIES Exemplifies the desired culture and philosophies of Feeding Tampa Bay Menu Planning: Develops menus that meet specific health, or dietary goals (e.g., gluten-free, low-sodium, diabetic friendly). Design seasonal, nutrient-dense menus tailored to specific health goals, caloric requirements, or medical restrictions. Recipe Development: Modifies and creates recipes to be flavorful, nutritious, and practical for clients or neighbors. Nutritional Analysis: Calculates and tracks macronutrient ratios (protein, fats, carbs) and caloric content for all dishes. Large-Scale Food Preparation: Executes daily production sheets to meet high-volume targets. Operate industrial equipment such as tilt skillets, Kettles, blast chillers and combi ovens. Ensures all food items are prepared according to standardized recipes to maintain flavor and texture profiles across large batches. Quality Control & Safety: Monitors food temperatures and cooling logs strictly to adhere to HACCP and local health department regulations. Conducts sensory evaluations (taste, smell, appearance) of every batch before distribution. Manage “first-in, first out (FIFO) rotation of bulk ingredients to minimize waste. Ingredient Sourcing: Select high-quality, nutrient-dense, and fresh ingredients. Specialty Diets: Expertly navigates food allergies and sensitivities without sacrificing taste. Meal Preparation: Executes high-quality meals using healthy cooking techniques (steaming, poaching, etc.) that preserve nutrient integrity. Cooks and plates meals while adhering to food safety, sanitation, and health guidelines (HACCP, ServSafe). Collaboration: Works closely with dietitians to align meals with health objectives. Kitchen Management: Oversees inventory, supplies, cleaning, and supervises other kitchen staff. Maintains a pristine, organized kitchen and adheres to strict food safety and sanitation protocols Education: Teaches staff about nutrition and the benefits of healthy eating Strong culinary techniques & creativity: The ability to take donated food and create delicious meals for our neighbors Maintains a clean and sanitized workstation, adhering to deep-cleaning schedules when necessary Requirements To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Excel working in a fast-paced, evolving environment and demonstrates the ability to embrace the FTB’s commitment to treat all people with equity and respect in pursuit of our mission to feed people in need and mobilize our community to eliminate hunger. Degree from an accredited culinary school. A minimum of 3 years of experience in a professional high-volume kitchen, with management experience. Mastery of batch-cooking math (scaling recipes up/down) A valid ServSafe Manager Certification is required. Certification in Nutrition, Dietetics, or a related field is highly preferred. Deep understanding of superfoods, functional ingredients, and how cooking methods affect nutrient bioavailability. Ability to transform “restrictive” diets into diverse, exciting, and aesthetically pleasing meals. Comfortable pivoting menus based on changing health data or seasonal availability. Ability to work independently and as part of a team. Excellent time management and prioritization skills. Self-starter who can handle multiple tasks simultaneously This position is regularly required to stand, walk, reach with arms and hands, climb or balance, and to stoop, kneel, crouch, or crawl Ability to lift up to 50lbs and stand for long periods of time. Schedule must be flexible with the ability to work some nights, weekends & holidays At least 18 years old with a valid driver's license and able to meet company driving guidelines Willing to actively participate in mission-driven programs, such as food distribution initiatives and disaster relief operations as needed. Other duties as assigned All internal candidates must be in good standing with no corrective actions within the last 90 days.
Responsibilities
The Executive Chef - Nutrition/Production is responsible for creating healthy meals by blending culinary skills with nutrition science, focusing on balanced dishes for specific dietary needs. Key duties include menu planning, large-scale food preparation, and ensuring food safety while managing kitchen operations.
Executive Chef - Nutrition/Production at Feeding Tampa Bay
Tampa, Florida, United States - Full Time
Skills Needed
Culinary Skills, Nutrition Science, Menu Planning, Recipe Development, Nutritional Analysis, Large Scale Food Preparation, Quality Control, Ingredient Sourcing, Specialty Diets, Meal Preparation, Collaboration, Kitchen Management, Education, Time Management, Creativity, Food Safety
Specialization
Candidates must have a degree from an accredited culinary school and a minimum of 3 years of experience in a high-volume kitchen, including management experience. A valid ServSafe Manager Certification is required, and certification in Nutrition or Dietetics is preferred.
Experience Required
Minimum 2 year(s)
Enhetschef som bygger oslagbara team? at Nordrest
Luleå, , Sweden - Full Time
Skills Needed
Team Building, Customer Focus, Coaching, Service Quality, Budget Management, Food Safety, Hygiene, Sustainability, Leadership, Communication, Problem Solving, Time Management
Specialization
Candidates should have education or experience in restaurant management and good knowledge of economics for a profitable operation. Experience with HACCP and food safety training is also required.
Experience Required
Minimum 2 year(s)
Chef de projets machines spéciales H/F at Segula Technologies
Boussac, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Project Management, Technical Analysis, Budget Management, Quality Assurance, Team Coordination, Supplier Consultation, Installation Supervision, Safety Compliance, Multidisciplinary Coordination, Organizational Skills, Analytical Skills, Interpersonal Skills, English Proficiency
Specialization
Candidates should have a higher technical education with at least 5 years of project management experience. Strong skills in multidisciplinary project coordination and good organizational and analytical abilities are essential.
Experience Required
Minimum 5 year(s)
Chef de Cuisine (New York Steakhouse) at Courtyard by Marriott Somerset KY
Doha, , Qatar - Full Time
Skills Needed
Culinary Skills, Menu Development, Food Preparation, Team Leadership, Sanitation Standards, Customer Service, Budget Management, Staff Training, Communication, Problem Solving, Quality Control, Interpersonal Skills, Time Management, Food Presentation, Safety Standards, Employee Development
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are essential for this position.
Experience Required
Minimum 2 year(s)
Chef de Groupe Métier Génie Civil F/H at TechnicAtome
Aix-en-Provence, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Civil Engineering, Project Management, Team Leadership, Technical Communication, Quality Assurance, Cost Management, Regulatory Compliance, Geotechnics, Structural Design, Nuclear Engineering, Research And Development, Process Improvement, Training And Development, Problem Solving, Analytical Skills, Collaboration
Specialization
Candidates should have a BAC+5 degree in civil engineering or a related field with experience in team management. A strong understanding of civil engineering principles, particularly in the nuclear sector, is essential.
Experience Required
Minimum 5 year(s)
Chef - Royal Oaks - PRN (68457, 73085) at Hamilton Health Care System
Dalton, Georgia, United States - Full Time
Skills Needed
Food Preparation, Supervision, Training, Dining Services, Event Planning
Specialization
Completion of a certified culinary program or equivalent is required, along with one to three years of related fine dining chef experience. Supervisory experience in the hospitality industry is preferred.
Experience Required
Minimum 2 year(s)
Sous-chef - Restaurant Pampa (H/F/NB) at Accor
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Recipe Development, Quality Control, Hygiene Standards, Haccp Compliance, Training, Organization, Planning, Adaptability, Creativity, Teamwork, Supervision, Forecasting, Performance Management, South American Cuisine
Specialization
Candidates must be rigorous, organized, and capable of anticipating and optimizing operations while strictly adhering to hygiene and HACCP standards. The ideal applicant is a hands-on leader who is creative, possesses a strong team spirit, and is versatile enough to adapt to the hotel's rhythms and shifts.
Experience Required
Minimum 2 year(s)
Chef de Chantier Revêtement de Sol H/F at Human Talent
Goussainville, Centre-Val de Loire, France - Full Time
Skills Needed
Chef De Chantier, Revêtement De Sol, Planification, Coordination, Gestion Budgétaire, Qualité, Sécurité, Environnement, Responsabilité, Relationnel, Expertise, Second œuvre
Specialization
Ideally, you should have a background in construction with a minimum of 4 years of experience as a site manager specializing in flooring. You should be rigorous, passionate, and possess excellent interpersonal skills.
Experience Required
Minimum 5 year(s)
Pizza Chef(06368) - 401 E MAIN STREET at Domino's Pizza LLC
Florence, Colorado, United States - Full Time
Skills Needed
Multitasking, Efficiency, Troubleshooting, Communication, Recipe Execution, Food Handling, Food Storage, Sanitation, Teamwork, Attention To Detail, Passion For Quality
Specialization
Candidates should be able to work efficiently in a fast-paced environment and communicate effectively with team members and customers. Knowledge of safe food handling and a passion for quality food preparation are essential.
Chef Assessment Center | FIFO | Perth at Sodexo
Shire of Mingenew, Western Australia, Australia - Full Time
Skills Needed
Food Service, Teamwork, Culinary Skills, Creativity, Pressure Management, Food Safety, Chinese Cuisine, Commercial Cookery
Specialization
Candidates must have Australian Citizenship or full working rights and be able to undergo a pre-employment medical. A Certificate III in Commercial Cookery and strong chef experience are required, with FIFO experience being highly desirable.
Experience Required
Minimum 5 year(s)
SOUS CHEF HOTEL MELIA CALA GALDANA 5* at Melia Hotels International
, Balearic Islands, Spain - Full Time
Skills Needed
Culinary Skills, Food Safety, Team Leadership, Communication Skills, Planning And Organization, Budget Management, Operational Efficiency, Menu Planning, Customer Service, Problem Solving, Inventory Management, Food Presentation, Quality Control, Trend Awareness, Time Management, Staff Training
Specialization
Candidates should have a university degree or higher in Tourism, culinary training, and knowledge of food safety and hygiene. A minimum of 2 years of experience in a similar role in hotels is required, along with strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Sexy Roman at the W Hotel - Sous Chef at SEXY ROMAN at W Scottsdale
Scottsdale, Arizona, United States - Full Time
Skills Needed
Kitchen Operations Oversight, Quality Control, Food Safety, Team Development, Inventory Management, Financial Management, Labor Cost Control, Vendor Relations, Staff Hiring, Pos Systems, Knife Skills, Time Management, Leadership, Compliance, Food Cost Control, Service Audits
Specialization
Candidates must possess a minimum of 2+ years of Chef experience in high-volume fine dining or hotel environments, alongside 8+ years of overall cooking experience, and must be ServeSafe Certified. The role requires strong organizational skills, attention to detail, excellent knife skills, and the ability to work irregular hours, including weekends and holidays.
Experience Required
Minimum 5 year(s)
Chef de cuisine (H/F/X) - Hôtel managé at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Skills, Team Management, Menu Development, Food Safety, Haccp Standards, Customer Service, Budget Management, Inventory Control, Communication, Creativity, Organization, Adaptability, Training, Leadership, Quality Control, Time Management
Specialization
Candidates must hold at least a CAP/BTS in cuisine and have confirmed experience in a similar role. They should possess knowledge of HACCP standards and demonstrate strong organizational and leadership skills.
Experience Required
Minimum 5 year(s)
chef d'équipe Infrastructure et Cloud at American Iron and Metal
Montréal-Est, Quebec, Canada - Full Time
Skills Needed
Team Management, Cloud Administration, Infrastructure Management, Windows Servers, Linux Servers, Virtualization, Network Services, Cybersecurity, Automation, Documentation, Problem Solving, Communication, Stakeholder Management, Capacity Planning, Disaster Recovery, Continuous Improvement
Specialization
Over 20 years of progressive experience in infrastructure, systems, and/or cloud administration is required. Strong practical expertise in Windows and Linux servers, virtualization, and critical network services is essential.
Experience Required
Minimum 10 year(s)
Junior Sous Chef - Continental/Indian at Marriott Courtyard WilkesBarreArena
Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Skills, Food Production, Sanitation Standards, Staff Supervision, Customer Service, Inventory Management, Menu Development, Event Coordination, Training, Performance Appraisal, Problem Solving, Communication, Team Leadership, Quality Control, Time Management, Budget 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. The role requires strong leadership skills and the ability to maintain high culinary standards.
Experience Required
Minimum 2 year(s)
Sous-chef - Restaurant Pampa (H/F/NB) at Accor
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Leadership, Creativity, Organization, Teamwork, Haccp Standards, Communication, Planning, Adaptability
Specialization
Candidates should be rigorous and guarantee HACCP standards while being organized and capable of leading a team. Creativity and adaptability to hotel rhythms are also essential.
Experience Required
Minimum 2 year(s)
Chef de rang – Room service & Banquets at Barrière
Cannes, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Attention To Detail, Organizational Skills, Teamwork, Customer Service, Communication, Food Safety, Event Coordination, Presentation Skills
Specialization
Candidates should have a keen attention to detail and a professional demeanor, with a successful prior experience in a similar role. Fluency in French and English is required, along with the ability to work in a fast-paced environment.
Sous Chef - Dicks Sporting Goods Park at ASM Global
Denver, Colorado, United States - Full Time
Skills Needed
Culinary Skills, Menu Development, Sanitation Standards, Recipe Development, Food Preparation, Team Leadership, Customer Service, Budgeting, Inventory Control, Communication Skills, Attention To Detail, Organization, Safety Procedures, Multi Tasking, Time Management, Flexibility
Specialization
Candidates should have a culinary degree or equivalent experience, with 2-3 years of management experience in high-volume venues. Strong communication skills and the ability to work in a team environment are essential.
Experience Required
Minimum 2 year(s)
Chef de Rang - Banquets et Séminaires at Sige Relais Chateaux
Neuchâtel, neuchâtel, Switzerland - Full Time
Skills Needed
Restaurant Coordination, Event Management, Customer Service, Team Leadership, Billing Management, High Quality Service, Flexibility, Initiative, French Proficiency, English Proficiency, German Proficiency, Hospitality Experience, Cash Register Knowledge, Communication Skills, Dynamic Personality
Specialization
Candidates should have a background in hospitality or restaurant management and experience in high-end service. Proficiency in French is required, with additional knowledge of English or German preferred.
Experience Required
Minimum 2 year(s)
Sous-chef - Restaurant Pampa (H/F/NB) at Accor
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Leadership, Creativity, Organization, Teamwork, Haccp Standards, Planning, Adaptability, Supervision, Training, Quality Control
Specialization
Candidates should be rigorous and organized, with strong leadership skills and creativity. They must also be adaptable and able to work in a fast-paced environment.
Experience Required
Minimum 2 year(s)