Y-Axis Jobs Logo
Send us feedback
telephone  +91 7670 800 001
Log in Sign up Try Premium

Chef De Partie Jobs overseas

About 7858 results in (3) seconds Clear Filters

Jobs Search

About 7858 results in (3) seconds
Sous Chef - Fish Bar (Premium Outlet) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Western, Fiji - Full Time
Skills Needed
Culinary Operations Management, Food Quality Control, Menu Development, Cost Control, Staff Supervision, Health And Safety Compliance, Seafood Preparation, Culinary Techniques, Team Training, Kitchen Leadership, Food Presentation, Sanitation Standards, Guest Relations, Budget Management, Creative Dish Crafting, Shift Management
Specialization
Candidates need either a Diploma or Degree in Culinary Arts or equivalent professional certification, or proven experience as a Sous Chef, preferably in a luxury resort or premium dining setting. Key activities include managing shift operations, ensuring compliance with all standards, leading food preparation, and fostering positive employee relations.
Experience Required
Minimum 2 year(s)
Chef de Chantier BT Tertiaire - H-F/// at Newslot Recrutement
Villebon-sur-Yvette, Ile-de-France, France - Full Time
Skills Needed
Low Voltage Installations, Site Management, Team Leadership, Electrical Plan Reading, Technical Reporting, Resource Management, Safety Compliance, Tertiary Electrical Systems
Specialization
Candidates must have at least 5 years of confirmed experience in tertiary electricity and a strong mastery of low-voltage installations. Proven ability in site management, team leadership, and the ability to read technical plans is required.
Experience Required
Minimum 5 year(s)
Restaurangchef Stockholm, Nacka Forum at Holy Greens
Nacka, , Sweden - Full Time
Skills Needed
Leadership, Team Management, Operations Management, Customer Service, Kpi Management, Food Safety, Sales Optimization, Relationship Building, Staff Development, Problem Solving, Result Oriented, Structured
Specialization
Candidates must have several years of experience in a leadership position and a strong understanding of working towards established KPIs. The role requires a structured, solution-oriented, and hands-on leader who is comfortable working in a dynamic environment.
Experience Required
Minimum 2 year(s)
Food and Beverage - Commis Chef - Q02 at Parkdean Resorts
Scarborough, England, United Kingdom - Full Time
Skills Needed
Cooking, Food Preparation, Kitchen Safety, Portion Control, Wastage Recording, Temperature Checks, Inventory Management, Teamwork
Specialization
No prior experience is required as full training is provided. Candidates must possess passion, positivity, and a strong team spirit to succeed in the role.
Assistant Executive Chef - Fine Dining at Wynn Resorts
Las Vegas, Nevada, United States - Full Time
Skills Needed
Culinary Operations, Menu Innovation, Food Cost Management, Team Leadership, Staff Development, Quality Assurance, Workplace Safety, Financial Stewardship, Labor Management, Fine Dining, Culinary Artistry, Microsoft Office, Communication, Strategic Planning, Conflict Resolution, Regulatory Compliance
Specialization
Candidates must have at least five years of culinary management experience in a luxury or fine dining environment. Proficiency in Microsoft Office and the ability to obtain necessary food safety certifications are required.
Experience Required
Minimum 5 year(s)
Assistant Executive Chef - Fine Dining at Wynn Resorts
Las Vegas, Nevada, United States - Full Time
Skills Needed
Culinary Operations, Menu Innovation, Food Cost Management, Team Leadership, Staff Development, Quality Assurance, Workplace Safety, Financial Stewardship, Labor Management, Fine Dining, Culinary Artistry, Microsoft Office, Communication, Strategic Planning, Conflict Resolution, Regulatory Compliance
Specialization
Candidates must have at least five years of culinary management experience in a luxury or fine dining environment. Proficiency in Microsoft Office and the ability to obtain necessary food safety certifications are required.
Experience Required
Minimum 5 year(s)
Sous Chef | Catalina Area | Full-Time at Saddlebrooke Two
Tucson, Arizona, United States - Full Time
Skills Needed
Food Preparation, Kitchen Supervision, Menu Planning, Inventory Control, Menu Costing, Banquet Execution, Staff Scheduling, Food Safety, Plating, Purchasing
Specialization
Requires over 5 years of culinary experience with a background in restaurant staff supervision. Must possess a Food Handler's Card and have the ability to cost out menus and manage inventory.
Experience Required
Minimum 5 year(s)
Sous Chef - South East Asian Ciusine at Minor International
Kalutara, Western Province, Sri Lanka - Full Time
Skills Needed
South East Asian Cuisine, Menu Collaboration, Food Preparation, Staff Training, Kitchen Operations, Inventory Control, Cost Management, Supplier Collaboration, Quality Control, Leadership, Team Management, Time Management, Attention To Detail, Creativity, Food Safety, Hygiene Standards
Specialization
Candidates must have proven experience as a Sous Chef specializing in South East Asian Cuisines, along with a culinary degree or equivalent professional training. Essential qualifications include excellent leadership, strong organizational skills, creativity, and knowledge of food safety standards.
Experience Required
Minimum 5 year(s)
Commis Chef - Mercure Sydney Blacktown at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Food Preparation, Buffet Service, Kitchen Operation, Stock Management, Food Presentation, Quality Control, Supplier Relationship Management, Communication Skills, Organizational Skills, Planning
Specialization
Candidates must possess trade qualifications and preferably have experience in buffet breakfast or lunch service. Strong communication, organizational skills, and a positive attitude are required to maintain high food quality and cost standards.
Teppanyaki Chef - DRC (Congo, Africa) at Apt Resources
Mumbai, maharashtra, India - Full Time
Skills Needed
Teppanyaki Cooking, Japanese Cuisine, Knife Skills, Food Safety, Menu Development, Inventory Management, Customer Service, Culinary Presentation, Grill Operation, Team Collaboration
Specialization
Candidates must have a minimum of 3 years of experience in Teppanyaki or Japanese cuisine and possess excellent knife skills. The role requires a willingness to relocate to the Democratic Republic of Congo and the ability to work effectively in a team environment.
Experience Required
Minimum 2 year(s)
Chef de Rang (H/F) - Hôtel Les Roches at Sige Relais Chateaux
Le Lavandou, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Customer Satisfaction, Table Service, Team Coordination, Setup And Cleanup, Guest Advising, Luxury Codes, Hospitality, Pressure Handling, French Fluency, English Fluency
Specialization
Candidates should ideally have a hospitality background and proven experience in a similar role within a gastronomic hotel restaurant, appreciating teamwork and dynamism. Essential qualities include a natural welcoming demeanor, smiling disposition, ability to handle pressure, mastery of luxury service codes, and fluency in French and English.
Experience Required
Minimum 2 year(s)
Sous Chef - Restaurant Mauro Colagreco at Accor
London, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Menu Engineering, Cost Control, Staff Training, Health And Safety Compliance, Stock Management, Leadership, Customer Service, Time Management, Multi Tasking, Recipe Standardization, Team Mentoring
Specialization
Requires recent experience in a 5-star hotel or multi-outlet venue with strong food and beverage knowledge. Candidates must demonstrate leadership abilities, a detail-oriented approach, and the ability to perform under pressure in a luxury environment.
Experience Required
Minimum 5 year(s)
Expression of Interest - Defence Chefs at Ventia
Waitematā, Auckland, New Zealand - Full Time
Skills Needed
Commercial Cookery, Food Safety, Hygiene Standards, Stock Control, Inventory Management, Waste Minimization, Kitchen Equipment Operation, Mentoring, Time Management, Organizational Skills, Teamwork, Safety Culture, Quality Assurance, Food Preparation
Specialization
Applicants must hold a New Zealand recognised Certificate III in Commercial Cookery or equivalent and possess experience in a large commercial or institutional kitchen. Candidates are required to be New Zealand citizens or hold a valid New Zealand Resident Class Visa.
Experience Required
Minimum 2 year(s)
Chef de Projet Active Directory ( H/F) at Metaline
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Active Directory, Project Management, Dns, Gpo, Ldap, Pki, Infrastructure Management, Migration Strategy, Technical Coordination, Risk Management, Industrial It, Security
Specialization
The candidate must be an expert in Active Directory architecture, deployment, and migration. Proven experience in technical project management and the ability to work in critical industrial environments are required.
Experience Required
Minimum 5 year(s)
Senior Sous Chef - Blue Pacific Hotel at endeavour group careers
Woorim, Queensland, Australia - Full Time
Skills Needed
Leadership, Team Mentoring, Shift Management, Food Preparation, Kitchen Standards Maintenance, Manual Handling, Food Safety Certification, High Volume Cooking, Problem Solving, Communication
Specialization
Applicants must possess solid experience as a Senior Sous Chef, preferably in a high-volume setting, and hold up-to-date cooking credentials and food safety certifications. The role requires strong leadership capabilities, a passion for creating delicious food, and the physical ability to perform manual handling tasks safely.
Experience Required
Minimum 5 year(s)
Nursery Chef - New Malden - NEW LAUNCH at Kido USA
London, England, United Kingdom - Full Time
Skills Needed
Food Safety, Hygiene, Menu Curation, Communication, Advocacy, Child Nutrition, Safer Recruitment, Dbs Checks
Specialization
Essential requirements include holding a Level 2 or 3 Food Safety and Hygiene Certificate, which the company can assist in obtaining if necessary, and having the right to work in the UK. Shortlisted candidates must undergo pre-employment checks, including an Enhanced DBS Criminal Record check, due to the role involving direct contact with children.
Chefe de Equipa-Produção-Fim de Semana at Crestview Management, LLC
Alpiarça, , Portugal - Full Time
Skills Needed
Team Leadership, Operational Management, Production Management, Quality Control, Communication, Proactivity, Adaptability, Forklift Operation, English Language
Specialization
Requires a degree in Engineering or equivalent technical experience with at least 4 years in similar roles, preferably in the food sector. Candidates must be available for weekend work and possess strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Holistic Wellness Chef and Yoga Guide at Jobs for Humanity
Jeddah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Nutrition Planning, Meal Preparation, Yoga Instruction, Wellness Program Development, Holistic Health Understanding, Client Centered Adaptation, Dietary Needs Assessment, Mindfulness Training, Physical Wellness Integration, Personalized Program Design
Specialization
Candidates must possess expertise in nutrition planning, meal preparation, and certified yoga instruction, alongside the ability to develop comprehensive wellness programs. A strong understanding of holistic health and client-centered adaptation for dietary needs is essential.
Experience Required
Minimum 2 year(s)
Executive Chef - Six Senses Zil Pasyon at IHG Career
Vitoria-Gasteiz, Autonomous Community of the Basque Country, Spain - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Sustainability, Financial Management, Budgetary Control, Nutrition Planning, Waste Management, Luxury Hospitality, Staff Training, Purchasing Practices, Operational Excellence
Specialization
Requires a Bachelor's degree or Diploma in Culinary Arts with at least 5 years of related management experience in luxury hotels. Fluency in English is mandatory.
Experience Required
Minimum 5 year(s)
Food Service Supervisor/Executive Chef at GLP Transit
South Bradenton, Florida, United States - Full Time
Skills Needed
Food Management, Culinary Skills, Staff Supervision, Menu Development, Inventory Management, Cost Control, Food Safety Compliance, Leadership, Communication, Organizational Skills, Dietary Planning, Sanitation Standards
Specialization
Requires a minimum of 2 years of experience as an Executive Chef or in a senior food management role. Candidates must possess strong culinary skills and a deep understanding of food safety regulations and senior dietary needs.
Experience Required
Minimum 2 year(s)
Sous Chef - Fish Bar (Premium Outlet) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Western, Fiji -
Full Time

Start Date

Immediate

Expiry Date

23 Jun, 26

Salary

0.0

Posted On

25 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Operations Management, Food Quality Control, Menu Development, Cost Control, Staff Supervision, Health And Safety Compliance, Seafood Preparation, Culinary Techniques, Team Training, Kitchen Leadership, Food Presentation, Sanitation Standards, Guest Relations, Budget Management, Creative Dish Crafting, Shift Management

Industry

Hospitality

Description
JOB SUMMARY The Sous Chef – Fish Bar is responsible for assisting the Executive Chef in managing all culinary operations within Fish Bar, the resort’s premium seafood dining outlet. This role ensures the highest standards of food quality, presentation and hygiene while delivering exceptional dining experiences to guests. The Sous Chef supervises kitchen staff, oversees daily food preparation and ensures compliance with health and safety regulations. Additionally, the position involves menu development with a strong emphasis on fresh seafood and innovative culinary techniques, cost control and training team members to uphold brand standards and service excellence. As part of a premium dining outlet, the Sous Chef is expected to demonstrate creativity and precision in crafting signature seafood dishes, maintain an elevated level of service and consistently deliver a refined culinary experience that reflects the exclusivity and sophistication of the Fish Bar concept. Accountable for overall success of the daily restaurant kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all restaurant kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.   CANDIDATE PROFILE    Education and Experience • Diploma or Degree in Culinary Arts or equivalent professional certification. OR • Proven experience as a Sous Chef, ideally within a luxury resort or premium dining environment.   CORE WORK ACTIVITIES   Ensuring Culinary Standards and Responsibilities are Met • Manages restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to restaurant kitchen personnel daily. • Assists Executive Chef with all restaurant kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of restaurant kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met.   Leading Restaurant Operations • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results.   Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints.   Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Schedules employees to meet business demands and tracks employee time and attendance. • Trains employees in safety procedures.   Managing and Conducting Human Resource Activities  • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance appraisal process, providing feedback as needed. • Brings issues to the attention of the department manager and Human Resources as necessary.   Additional Responsibilities  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings.     At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.   JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global  team, and become the best version of you.
Responsibilities
The Sous Chef assists the Executive Chef in managing all culinary operations for the premium seafood outlet, ensuring high standards of food quality, presentation, and hygiene while leading kitchen staff. This role is accountable for the overall success of daily restaurant kitchen operations, including menu development, cost control, and staff training.
Sous Chef - Fish Bar (Premium Outlet) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Western, Fiji - Full Time
Skills Needed
Culinary Operations Management, Food Quality Control, Menu Development, Cost Control, Staff Supervision, Health And Safety Compliance, Seafood Preparation, Culinary Techniques, Team Training, Kitchen Leadership, Food Presentation, Sanitation Standards, Guest Relations, Budget Management, Creative Dish Crafting, Shift Management
Specialization
Candidates need either a Diploma or Degree in Culinary Arts or equivalent professional certification, or proven experience as a Sous Chef, preferably in a luxury resort or premium dining setting. Key activities include managing shift operations, ensuring compliance with all standards, leading food preparation, and fostering positive employee relations.
Experience Required
Minimum 2 year(s)
Chef de Chantier BT Tertiaire - H-F/// at Newslot Recrutement
Villebon-sur-Yvette, Ile-de-France, France - Full Time
Skills Needed
Low Voltage Installations, Site Management, Team Leadership, Electrical Plan Reading, Technical Reporting, Resource Management, Safety Compliance, Tertiary Electrical Systems
Specialization
Candidates must have at least 5 years of confirmed experience in tertiary electricity and a strong mastery of low-voltage installations. Proven ability in site management, team leadership, and the ability to read technical plans is required.
Experience Required
Minimum 5 year(s)
Restaurangchef Stockholm, Nacka Forum at Holy Greens
Nacka, , Sweden - Full Time
Skills Needed
Leadership, Team Management, Operations Management, Customer Service, Kpi Management, Food Safety, Sales Optimization, Relationship Building, Staff Development, Problem Solving, Result Oriented, Structured
Specialization
Candidates must have several years of experience in a leadership position and a strong understanding of working towards established KPIs. The role requires a structured, solution-oriented, and hands-on leader who is comfortable working in a dynamic environment.
Experience Required
Minimum 2 year(s)
Food and Beverage - Commis Chef - Q02 at Parkdean Resorts
Scarborough, England, United Kingdom - Full Time
Skills Needed
Cooking, Food Preparation, Kitchen Safety, Portion Control, Wastage Recording, Temperature Checks, Inventory Management, Teamwork
Specialization
No prior experience is required as full training is provided. Candidates must possess passion, positivity, and a strong team spirit to succeed in the role.
Assistant Executive Chef - Fine Dining at Wynn Resorts
Las Vegas, Nevada, United States - Full Time
Skills Needed
Culinary Operations, Menu Innovation, Food Cost Management, Team Leadership, Staff Development, Quality Assurance, Workplace Safety, Financial Stewardship, Labor Management, Fine Dining, Culinary Artistry, Microsoft Office, Communication, Strategic Planning, Conflict Resolution, Regulatory Compliance
Specialization
Candidates must have at least five years of culinary management experience in a luxury or fine dining environment. Proficiency in Microsoft Office and the ability to obtain necessary food safety certifications are required.
Experience Required
Minimum 5 year(s)
Assistant Executive Chef - Fine Dining at Wynn Resorts
Las Vegas, Nevada, United States - Full Time
Skills Needed
Culinary Operations, Menu Innovation, Food Cost Management, Team Leadership, Staff Development, Quality Assurance, Workplace Safety, Financial Stewardship, Labor Management, Fine Dining, Culinary Artistry, Microsoft Office, Communication, Strategic Planning, Conflict Resolution, Regulatory Compliance
Specialization
Candidates must have at least five years of culinary management experience in a luxury or fine dining environment. Proficiency in Microsoft Office and the ability to obtain necessary food safety certifications are required.
Experience Required
Minimum 5 year(s)
Sous Chef | Catalina Area | Full-Time at Saddlebrooke Two
Tucson, Arizona, United States - Full Time
Skills Needed
Food Preparation, Kitchen Supervision, Menu Planning, Inventory Control, Menu Costing, Banquet Execution, Staff Scheduling, Food Safety, Plating, Purchasing
Specialization
Requires over 5 years of culinary experience with a background in restaurant staff supervision. Must possess a Food Handler's Card and have the ability to cost out menus and manage inventory.
Experience Required
Minimum 5 year(s)
Sous Chef - South East Asian Ciusine at Minor International
Kalutara, Western Province, Sri Lanka - Full Time
Skills Needed
South East Asian Cuisine, Menu Collaboration, Food Preparation, Staff Training, Kitchen Operations, Inventory Control, Cost Management, Supplier Collaboration, Quality Control, Leadership, Team Management, Time Management, Attention To Detail, Creativity, Food Safety, Hygiene Standards
Specialization
Candidates must have proven experience as a Sous Chef specializing in South East Asian Cuisines, along with a culinary degree or equivalent professional training. Essential qualifications include excellent leadership, strong organizational skills, creativity, and knowledge of food safety standards.
Experience Required
Minimum 5 year(s)
Commis Chef - Mercure Sydney Blacktown at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Food Preparation, Buffet Service, Kitchen Operation, Stock Management, Food Presentation, Quality Control, Supplier Relationship Management, Communication Skills, Organizational Skills, Planning
Specialization
Candidates must possess trade qualifications and preferably have experience in buffet breakfast or lunch service. Strong communication, organizational skills, and a positive attitude are required to maintain high food quality and cost standards.
Teppanyaki Chef - DRC (Congo, Africa) at Apt Resources
Mumbai, maharashtra, India - Full Time
Skills Needed
Teppanyaki Cooking, Japanese Cuisine, Knife Skills, Food Safety, Menu Development, Inventory Management, Customer Service, Culinary Presentation, Grill Operation, Team Collaboration
Specialization
Candidates must have a minimum of 3 years of experience in Teppanyaki or Japanese cuisine and possess excellent knife skills. The role requires a willingness to relocate to the Democratic Republic of Congo and the ability to work effectively in a team environment.
Experience Required
Minimum 2 year(s)
Chef de Rang (H/F) - Hôtel Les Roches at Sige Relais Chateaux
Le Lavandou, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Customer Satisfaction, Table Service, Team Coordination, Setup And Cleanup, Guest Advising, Luxury Codes, Hospitality, Pressure Handling, French Fluency, English Fluency
Specialization
Candidates should ideally have a hospitality background and proven experience in a similar role within a gastronomic hotel restaurant, appreciating teamwork and dynamism. Essential qualities include a natural welcoming demeanor, smiling disposition, ability to handle pressure, mastery of luxury service codes, and fluency in French and English.
Experience Required
Minimum 2 year(s)
Sous Chef - Restaurant Mauro Colagreco at Accor
London, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Menu Engineering, Cost Control, Staff Training, Health And Safety Compliance, Stock Management, Leadership, Customer Service, Time Management, Multi Tasking, Recipe Standardization, Team Mentoring
Specialization
Requires recent experience in a 5-star hotel or multi-outlet venue with strong food and beverage knowledge. Candidates must demonstrate leadership abilities, a detail-oriented approach, and the ability to perform under pressure in a luxury environment.
Experience Required
Minimum 5 year(s)
Expression of Interest - Defence Chefs at Ventia
Waitematā, Auckland, New Zealand - Full Time
Skills Needed
Commercial Cookery, Food Safety, Hygiene Standards, Stock Control, Inventory Management, Waste Minimization, Kitchen Equipment Operation, Mentoring, Time Management, Organizational Skills, Teamwork, Safety Culture, Quality Assurance, Food Preparation
Specialization
Applicants must hold a New Zealand recognised Certificate III in Commercial Cookery or equivalent and possess experience in a large commercial or institutional kitchen. Candidates are required to be New Zealand citizens or hold a valid New Zealand Resident Class Visa.
Experience Required
Minimum 2 year(s)
Chef de Projet Active Directory ( H/F) at Metaline
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Active Directory, Project Management, Dns, Gpo, Ldap, Pki, Infrastructure Management, Migration Strategy, Technical Coordination, Risk Management, Industrial It, Security
Specialization
The candidate must be an expert in Active Directory architecture, deployment, and migration. Proven experience in technical project management and the ability to work in critical industrial environments are required.
Experience Required
Minimum 5 year(s)
Senior Sous Chef - Blue Pacific Hotel at endeavour group careers
Woorim, Queensland, Australia - Full Time
Skills Needed
Leadership, Team Mentoring, Shift Management, Food Preparation, Kitchen Standards Maintenance, Manual Handling, Food Safety Certification, High Volume Cooking, Problem Solving, Communication
Specialization
Applicants must possess solid experience as a Senior Sous Chef, preferably in a high-volume setting, and hold up-to-date cooking credentials and food safety certifications. The role requires strong leadership capabilities, a passion for creating delicious food, and the physical ability to perform manual handling tasks safely.
Experience Required
Minimum 5 year(s)
Nursery Chef - New Malden - NEW LAUNCH at Kido USA
London, England, United Kingdom - Full Time
Skills Needed
Food Safety, Hygiene, Menu Curation, Communication, Advocacy, Child Nutrition, Safer Recruitment, Dbs Checks
Specialization
Essential requirements include holding a Level 2 or 3 Food Safety and Hygiene Certificate, which the company can assist in obtaining if necessary, and having the right to work in the UK. Shortlisted candidates must undergo pre-employment checks, including an Enhanced DBS Criminal Record check, due to the role involving direct contact with children.
Chefe de Equipa-Produção-Fim de Semana at Crestview Management, LLC
Alpiarça, , Portugal - Full Time
Skills Needed
Team Leadership, Operational Management, Production Management, Quality Control, Communication, Proactivity, Adaptability, Forklift Operation, English Language
Specialization
Requires a degree in Engineering or equivalent technical experience with at least 4 years in similar roles, preferably in the food sector. Candidates must be available for weekend work and possess strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Holistic Wellness Chef and Yoga Guide at Jobs for Humanity
Jeddah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Nutrition Planning, Meal Preparation, Yoga Instruction, Wellness Program Development, Holistic Health Understanding, Client Centered Adaptation, Dietary Needs Assessment, Mindfulness Training, Physical Wellness Integration, Personalized Program Design
Specialization
Candidates must possess expertise in nutrition planning, meal preparation, and certified yoga instruction, alongside the ability to develop comprehensive wellness programs. A strong understanding of holistic health and client-centered adaptation for dietary needs is essential.
Experience Required
Minimum 2 year(s)
Executive Chef - Six Senses Zil Pasyon at IHG Career
Vitoria-Gasteiz, Autonomous Community of the Basque Country, Spain - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Sustainability, Financial Management, Budgetary Control, Nutrition Planning, Waste Management, Luxury Hospitality, Staff Training, Purchasing Practices, Operational Excellence
Specialization
Requires a Bachelor's degree or Diploma in Culinary Arts with at least 5 years of related management experience in luxury hotels. Fluency in English is mandatory.
Experience Required
Minimum 5 year(s)
Food Service Supervisor/Executive Chef at GLP Transit
South Bradenton, Florida, United States - Full Time
Skills Needed
Food Management, Culinary Skills, Staff Supervision, Menu Development, Inventory Management, Cost Control, Food Safety Compliance, Leadership, Communication, Organizational Skills, Dietary Planning, Sanitation Standards
Specialization
Requires a minimum of 2 years of experience as an Executive Chef or in a senior food management role. Candidates must possess strong culinary skills and a deep understanding of food safety regulations and senior dietary needs.
Experience Required
Minimum 2 year(s)