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Chef De Partie Jobs overseas

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Chef de Cuisine - Mediterranean Cuisine at Fairfield by Marriott Uncasville Groton Area
Astana, , Kazakhstan - Full Time
Skills Needed
Culinary Arts, Menu Development, Purchasing, Staffing, Food Preparation, Sanitation Standards, Team Leadership, Budget Management, Quality Control, Inventory Management, Training, Guest Relations, Problem Solving, Human Resources Management, Safety Standards
Specialization
Candidates need either a high school diploma or GED with 4 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Key duties involve developing menus, supervising kitchen operations, leading the team, managing budgets, and ensuring exceptional customer service.
Experience Required
Minimum 2 year(s)
Chef de Cuisine - Mediterranean Cuisine at Fairfield by Marriott Uncasville Groton Area
Astana, , Kazakhstan - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Menu Coordination, Purchasing, Staffing, Food Preparation, Budget Management, Sanitation Standards, Team Training, Quality Control, Interpersonal Communication, Financial Decision Making, Guest Relations, Human Resources Management, Problem Solving, Safety Standards
Specialization
Candidates need either a high school diploma or GED with 4 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Core activities involve developing menus, supervising kitchen operations, leading the kitchen team, and ensuring exceptional customer service.
Experience Required
Minimum 2 year(s)
Chef de projet électronique firmware H/F at ALTEN Consulting Services GmbH
Strasbourg, Grand Est, France - Full Time
Skills Needed
Project Management, Firmware, Agile, Communication Protocols, Industrial Switches, Cybersecurity, Sap, Problem Solving, Negotiation, International Collaboration
Specialization
You should hold a Bac+5 degree and have solid experience as a project manager in the electronics field. Confirmed experience as a Product Owner in an Agile environment and knowledge of industrial switches and cybersecurity are essential.
Experience Required
Minimum 5 year(s)
Head Chef (m/w/d) Airport Lounge Munich at DO & CO AG
Hallbergmoos, Bavaria, Germany - Full Time
Skills Needed
Operational Management, Leadership, Food Presentation, Hygiene Compliance, Safety Regulations, Team Motivation, Independent Work, Attention To Detail, Resilience, Flexibility, German Language, English Language
Specialization
Experience in an operational management role in the hotel, restaurant, or catering industry is required. A training as a chef and several years of professional experience as a chef or catering specialist is also necessary.
Experience Required
Minimum 5 year(s)
Stagiaire assistant chef de produit f/h at Merck Serono SA
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Marketing, Oncology, Communication, Project Management, Teamwork, Creativity, Adaptability, Market Analysis, Performance Indicators, Event Coordination, Digital Projects, Internal Communication, External Communication, Curiosity, Healthcare Knowledge, English Language
Specialization
Candidates should have a Bac +5 in a health-related scientific field with a dual marketing competency or a business school profile. A first experience in the healthcare sector is a plus, along with professional English proficiency.
Chef de Chantier Revêtements de Sol H/F at Human Talent
Goussainville, Centre-Val de Loire, France - Full Time
Skills Needed
Project Management, Team Coordination, Technical Mastery, Budget Management, Quality Assurance, Safety Compliance, Logistics Management, Client Satisfaction
Specialization
Candidates should have a background in building or finishing work and at least 4 years of experience as a Site Manager specializing in floor coverings. Strong expertise in finishing work, attention to detail, and excellent interpersonal skills are essential.
Experience Required
Minimum 5 year(s)
Chef de rang H/F - Restaurant Akira Back at Bona Hospitality Fairfield Suites by Marriott Ottawa Airport
Paris, Ile-de-France, France - Full Time
Skills Needed
Service Quality, Attention To Detail, Product Knowledge, Coordination, Haccp Compliance, Customer Interaction, Team Collaboration, English Proficiency
Specialization
Candidates should have confirmed experience in a similar high-end establishment and demonstrate authenticity and elegance in service. Fluency in English and attention to detail are also required.
Experience Required
Minimum 2 year(s)
Chef de rang H/F - Restaurant Akira Back at Bona Hospitality Fairfield Suites by Marriott Ottawa Airport
Paris, Ile-de-France, France - Full Time
Skills Needed
Service Quality, Room Setup, Coordination, Product Knowledge, Cash Handling, Hygiene Procedures, Attention To Detail, English Proficiency
Specialization
Candidates should have confirmed experience in a similar high-end establishment and demonstrate authenticity and elegance in service. A strong attention to detail and fluency in English are also required.
Experience Required
Minimum 2 year(s)
CHEF DE RANG - WAITER - WAITRESS (F/M/X) at Accor
Rome, Lazio, Italy - Full Time
Skills Needed
Team Working, Leadership, Attention To Details, Guest Service, Coaching, Compliance, Haccp, Communication, Flexibility, Professionalism, Sales, Time Management, Problem Solving, Safety Awareness, Personal Hygiene, Culinary Knowledge
Specialization
Candidates should have a Hotel School diploma and a minimum of 2 years of experience in a similar role at a high-level restaurant or hotel. They must be flexible, detail-oriented, and able to work in a fast-paced environment while maintaining professionalism.
Experience Required
Minimum 2 year(s)
Nordenchef - till svenskt industribolag at Hansson & Partners
, , - Full Time
Skills Needed
Leadership, Sales, Production, Supply Chain, Business Development, Strategic Planning, Operational Management, Team Management
Specialization
The ideal candidate is a business-driven leader who thrives in an environment where tradition meets modernization. The role requires the ability to create growth and shape the future of the organization.
Experience Required
Minimum 5 year(s)
Brasserie Junior Sous Chef - Mon to Fri at BaxterStorey
City of 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 Skills, Teamwork Abilities
Specialization
Proven experience as a Junior Sous Chef or in a similar role is required, along with knowledge of cooking techniques and food safety practices. Strong communication and teamwork abilities are essential.
Experience Required
Minimum 2 year(s)
R&D Project Manager / Chef de projet R&D at Boston Scientific Corporation Malaysia
Montreal, Quebec, Canada - Full Time
Skills Needed
Biomedical Engineering, Product Development, Life Cycle Management, Project Scheduling, Budget Creation, Problem Solving, Organizational Skills, Communication Skills, Collaboration Skills, Documentation Skills, Pmp Certification, Iso 13485 Knowledge, Fda 21 Cfr Part 820 Knowledge, Iso 14971 Knowledge
Specialization
Candidates should have a B.Eng or MSc in Biomedical or a related field and at least four years of experience in product development within a regulated industry. Strong problem-solving, organizational, and communication skills are essential, along with knowledge of relevant regulations and certifications.
Experience Required
Minimum 5 year(s)
Chef de Projet Data - Bordeaux -H/ F/ NB at Keyrus Portugal
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Project Management, Agile, Data Management, Business Intelligence, Team Leadership, Client Engagement, Risk Management, Financial Oversight, Dataiku, Snowflake, Talend, Tableau, Ms Power Bi, Azure
Specialization
Candidates should have a technical background in data and at least 3 years of project management experience, preferably with large-scale projects. Proficiency in Agile and Waterfall methodologies is required, along with the ability to communicate effectively in English.
Experience Required
Minimum 5 year(s)
Junior Sous Chef (International Cuisine) at Accor
Abu Dhabi, Abu Dhabi Emirate, United Arab Emirates - Full Time
Skills Needed
Culinary Skills, Leadership Skills, Food Hygiene, Haccp, International Cuisine, Western Cuisine, Team Building, Menu Design, Food Safety, Inventory Management, Cooking Techniques, Creativity, Communication, Time Management, Problem Solving, Attention To Detail
Specialization
Candidates should have proven experience as a Junior Sous Chef or in a similar role, with proficiency in food hygiene and international cuisine. Strong leadership skills and a passion for culinary excellence are essential.
Experience Required
Minimum 2 year(s)
Sr. Manger, Executive Chef - 59th Street at BLOOMINGDALES COM LLC
New York, New York, United States - Full Time
Skills Needed
Culinary Techniques, Food Preparation, Menu Development, Inventory Management, Food Safety, Labor Management, Vendor Relationships, Quality Control, Team Collaboration, Attention To Detail, Organizational Skills, Cost Management, Training, Event Management, Sanitation, Customer Experience
Specialization
Candidates should have a Bachelor's degree or Culinary School diploma and at least 5 years of direct experience in a culinary role. Strong knowledge of culinary techniques, food safety regulations, and the ability to work under pressure are essential.
Experience Required
Minimum 5 year(s)
Chefs | DIDO | 2:1 | Chinchilla / Dalby at Sodexo
, Queensland, Australia - Full Time
Skills Needed
Commercial Cookery, Mass Catering Experience, Food Safety, Haccp Knowledge, Line Chef Experience
Specialization
Candidates must have a Certificate III or IV in Commercial Cookery and previous experience in mass-catering environments. A Food Safety Supervisors Certificate and knowledge of HACCP are also required.
Experience Required
Minimum 2 year(s)
Chef de Projet Data - Bordeaux -H/ F/ NB at Keyrus Portugal
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Project Management, Data Management, Agile Methodology, Team Leadership, Business Intelligence, Data Analysis, Risk Management, Financial Tracking, Dataiku, Snowflake, Talend, Tableau, Ms Power Bi, Azure
Specialization
Candidates should have a technical background in data and at least 3 years of project management experience, preferably on large-scale projects. Proficiency in Agile and Waterfall methodologies, along with strong client engagement skills, is essential.
Experience Required
Minimum 2 year(s)
Stage - Chef de projet ServiceNow (H/F) at Magellan Partners
Paris, Ile-de-France, France - Full Time
Skills Needed
Project Management, Servicenow, Itsm, Itom, Csm, Hr, Fsm, Documentation, Stakeholder Engagement, Reporting, Continuous Improvement, Technical Knowledge, Collaboration, Planning, Quality Assurance, Problem Solving
Specialization
Candidates should be in their final year of an engineering school or university in the field of computer science. A stimulating internship of at least 6 months is sought, with a passion for innovative technologies.
Sous Chef - Laidback Luxury in La Jolla at Estancia La Jolla, A Noble House Hotel
San Diego, California, United States - Full Time
Skills Needed
Food Preparation, Production Management, Menu Planning, Food Presentation, Staff Supervision, Guest Service, Sanitation Compliance, Financial Profitability, Hiring, Training, Performance Appraisal, Cost Control, Waste Minimization, Problem Solving, Interpersonal Skills, Communication
Specialization
Candidates must have completed an approved Culinary Program or Apprenticeship, with an Associate's/Bachelor's degree in Culinary Arts preferred, alongside at least two years of experience in culinary management overseeing high-quality food production. Essential requirements include the ability to lead and coordinate staff in high-volume settings, strong knowledge of culinary operations, and excellent guest service and communication skills.
Experience Required
Minimum 2 year(s)
IT PROJECTS MANAGER (CHEF DE PROJETS IT) at RIBATIS
Summerfield Township, Michigan, United States - Full Time
Skills Needed
Project Management, Agile Methodologies, Risk Assessment, Quality Assurance, Client Communication, Team Leadership, Planning, Documentation Review, Budget Management, Stakeholder Engagement, Backlog Management, Requirements Gathering, Presentation Skills, Problem Solving, Trust Building, Process Mastery
Specialization
Candidates should have a BAC+5 in IT and at least one year of relevant experience. They should possess strong leadership skills and be adept in project management processes and methodologies.
Chef de Cuisine - Mediterranean Cuisine at Fairfield by Marriott Uncasville Groton Area
Astana, , Kazakhstan -
Full Time

Start Date

Immediate

Expiry Date

15 May, 26

Salary

0.0

Posted On

14 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Arts, Menu Development, Purchasing, Staffing, Food Preparation, Sanitation Standards, Team Leadership, Budget Management, Quality Control, Inventory Management, Training, Guest Relations, Problem Solving, Human Resources Management, Safety Standards

Industry

Hospitality

Description
JOB SUMMARY Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met for Restaurant • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. • Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Maintains food preparation handling and correct storage standards. • Recognizes superior quality products, presentations and flavor. • Plans and manages food quantities and plating requirements for the restaurant. • Communications production needs to key personnel. • Assists in developing daily and seasonal menu items for the restaurant. • Ensures compliance with all applicable laws and regulations regulations. • Follows proper handling and right temperature of all food products. • Estimates daily restaurant production needs. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Checks the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented and creates decorative food displays. Leading Kitchen Team • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Leads shift teams while personally preparing food items and executing requests based on required specifications. • Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensuring and maintaining the productivity level of employees. • Ensures employees are cross-trained to support successful daily operations. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishing and Maintaining Restaurant Kitchen Goals • Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. • Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. • Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. • Effectively investigates, reports and follows-up on employee accidents. • Knows and implements company safety standards. 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. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Sets a positive example for guest relations. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. • Empowers employees to provide excellent customer service. • Handles guest problems and complaints. • Interacts with guests to obtain feedback on product quality and service levels. 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. • Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. • Manages employee progressive discipline procedures. • Participates in the employee performance appraisal process, providing feedback as needed. • Uses all available on the job training tools for employees. • Assists as needed in the interviewing and hiring of employee team members with appropriate skills. 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. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, 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.

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Responsibilities
The Chef de Cuisine is accountable for the quality, consistency, and production of the restaurant kitchen, personally performing tasks while leading staff and managing all food-related functions. This includes coordinating menus, purchasing, staffing, and ensuring sanitation and food standards are achieved while developing and training the team.
Chef de Cuisine - Mediterranean Cuisine at Fairfield by Marriott Uncasville Groton Area
Astana, , Kazakhstan - Full Time
Skills Needed
Culinary Arts, Menu Development, Purchasing, Staffing, Food Preparation, Sanitation Standards, Team Leadership, Budget Management, Quality Control, Inventory Management, Training, Guest Relations, Problem Solving, Human Resources Management, Safety Standards
Specialization
Candidates need either a high school diploma or GED with 4 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Key duties involve developing menus, supervising kitchen operations, leading the team, managing budgets, and ensuring exceptional customer service.
Experience Required
Minimum 2 year(s)
Chef de Cuisine - Mediterranean Cuisine at Fairfield by Marriott Uncasville Groton Area
Astana, , Kazakhstan - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Menu Coordination, Purchasing, Staffing, Food Preparation, Budget Management, Sanitation Standards, Team Training, Quality Control, Interpersonal Communication, Financial Decision Making, Guest Relations, Human Resources Management, Problem Solving, Safety Standards
Specialization
Candidates need either a high school diploma or GED with 4 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Core activities involve developing menus, supervising kitchen operations, leading the kitchen team, and ensuring exceptional customer service.
Experience Required
Minimum 2 year(s)
Chef de projet électronique firmware H/F at ALTEN Consulting Services GmbH
Strasbourg, Grand Est, France - Full Time
Skills Needed
Project Management, Firmware, Agile, Communication Protocols, Industrial Switches, Cybersecurity, Sap, Problem Solving, Negotiation, International Collaboration
Specialization
You should hold a Bac+5 degree and have solid experience as a project manager in the electronics field. Confirmed experience as a Product Owner in an Agile environment and knowledge of industrial switches and cybersecurity are essential.
Experience Required
Minimum 5 year(s)
Head Chef (m/w/d) Airport Lounge Munich at DO & CO AG
Hallbergmoos, Bavaria, Germany - Full Time
Skills Needed
Operational Management, Leadership, Food Presentation, Hygiene Compliance, Safety Regulations, Team Motivation, Independent Work, Attention To Detail, Resilience, Flexibility, German Language, English Language
Specialization
Experience in an operational management role in the hotel, restaurant, or catering industry is required. A training as a chef and several years of professional experience as a chef or catering specialist is also necessary.
Experience Required
Minimum 5 year(s)
Stagiaire assistant chef de produit f/h at Merck Serono SA
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Marketing, Oncology, Communication, Project Management, Teamwork, Creativity, Adaptability, Market Analysis, Performance Indicators, Event Coordination, Digital Projects, Internal Communication, External Communication, Curiosity, Healthcare Knowledge, English Language
Specialization
Candidates should have a Bac +5 in a health-related scientific field with a dual marketing competency or a business school profile. A first experience in the healthcare sector is a plus, along with professional English proficiency.
Chef de Chantier Revêtements de Sol H/F at Human Talent
Goussainville, Centre-Val de Loire, France - Full Time
Skills Needed
Project Management, Team Coordination, Technical Mastery, Budget Management, Quality Assurance, Safety Compliance, Logistics Management, Client Satisfaction
Specialization
Candidates should have a background in building or finishing work and at least 4 years of experience as a Site Manager specializing in floor coverings. Strong expertise in finishing work, attention to detail, and excellent interpersonal skills are essential.
Experience Required
Minimum 5 year(s)
Chef de rang H/F - Restaurant Akira Back at Bona Hospitality Fairfield Suites by Marriott Ottawa Airport
Paris, Ile-de-France, France - Full Time
Skills Needed
Service Quality, Attention To Detail, Product Knowledge, Coordination, Haccp Compliance, Customer Interaction, Team Collaboration, English Proficiency
Specialization
Candidates should have confirmed experience in a similar high-end establishment and demonstrate authenticity and elegance in service. Fluency in English and attention to detail are also required.
Experience Required
Minimum 2 year(s)
Chef de rang H/F - Restaurant Akira Back at Bona Hospitality Fairfield Suites by Marriott Ottawa Airport
Paris, Ile-de-France, France - Full Time
Skills Needed
Service Quality, Room Setup, Coordination, Product Knowledge, Cash Handling, Hygiene Procedures, Attention To Detail, English Proficiency
Specialization
Candidates should have confirmed experience in a similar high-end establishment and demonstrate authenticity and elegance in service. A strong attention to detail and fluency in English are also required.
Experience Required
Minimum 2 year(s)
CHEF DE RANG - WAITER - WAITRESS (F/M/X) at Accor
Rome, Lazio, Italy - Full Time
Skills Needed
Team Working, Leadership, Attention To Details, Guest Service, Coaching, Compliance, Haccp, Communication, Flexibility, Professionalism, Sales, Time Management, Problem Solving, Safety Awareness, Personal Hygiene, Culinary Knowledge
Specialization
Candidates should have a Hotel School diploma and a minimum of 2 years of experience in a similar role at a high-level restaurant or hotel. They must be flexible, detail-oriented, and able to work in a fast-paced environment while maintaining professionalism.
Experience Required
Minimum 2 year(s)
Nordenchef - till svenskt industribolag at Hansson & Partners
, , - Full Time
Skills Needed
Leadership, Sales, Production, Supply Chain, Business Development, Strategic Planning, Operational Management, Team Management
Specialization
The ideal candidate is a business-driven leader who thrives in an environment where tradition meets modernization. The role requires the ability to create growth and shape the future of the organization.
Experience Required
Minimum 5 year(s)
Brasserie Junior Sous Chef - Mon to Fri at BaxterStorey
City of 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 Skills, Teamwork Abilities
Specialization
Proven experience as a Junior Sous Chef or in a similar role is required, along with knowledge of cooking techniques and food safety practices. Strong communication and teamwork abilities are essential.
Experience Required
Minimum 2 year(s)
R&D Project Manager / Chef de projet R&D at Boston Scientific Corporation Malaysia
Montreal, Quebec, Canada - Full Time
Skills Needed
Biomedical Engineering, Product Development, Life Cycle Management, Project Scheduling, Budget Creation, Problem Solving, Organizational Skills, Communication Skills, Collaboration Skills, Documentation Skills, Pmp Certification, Iso 13485 Knowledge, Fda 21 Cfr Part 820 Knowledge, Iso 14971 Knowledge
Specialization
Candidates should have a B.Eng or MSc in Biomedical or a related field and at least four years of experience in product development within a regulated industry. Strong problem-solving, organizational, and communication skills are essential, along with knowledge of relevant regulations and certifications.
Experience Required
Minimum 5 year(s)
Chef de Projet Data - Bordeaux -H/ F/ NB at Keyrus Portugal
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Project Management, Agile, Data Management, Business Intelligence, Team Leadership, Client Engagement, Risk Management, Financial Oversight, Dataiku, Snowflake, Talend, Tableau, Ms Power Bi, Azure
Specialization
Candidates should have a technical background in data and at least 3 years of project management experience, preferably with large-scale projects. Proficiency in Agile and Waterfall methodologies is required, along with the ability to communicate effectively in English.
Experience Required
Minimum 5 year(s)
Junior Sous Chef (International Cuisine) at Accor
Abu Dhabi, Abu Dhabi Emirate, United Arab Emirates - Full Time
Skills Needed
Culinary Skills, Leadership Skills, Food Hygiene, Haccp, International Cuisine, Western Cuisine, Team Building, Menu Design, Food Safety, Inventory Management, Cooking Techniques, Creativity, Communication, Time Management, Problem Solving, Attention To Detail
Specialization
Candidates should have proven experience as a Junior Sous Chef or in a similar role, with proficiency in food hygiene and international cuisine. Strong leadership skills and a passion for culinary excellence are essential.
Experience Required
Minimum 2 year(s)
Sr. Manger, Executive Chef - 59th Street at BLOOMINGDALES COM LLC
New York, New York, United States - Full Time
Skills Needed
Culinary Techniques, Food Preparation, Menu Development, Inventory Management, Food Safety, Labor Management, Vendor Relationships, Quality Control, Team Collaboration, Attention To Detail, Organizational Skills, Cost Management, Training, Event Management, Sanitation, Customer Experience
Specialization
Candidates should have a Bachelor's degree or Culinary School diploma and at least 5 years of direct experience in a culinary role. Strong knowledge of culinary techniques, food safety regulations, and the ability to work under pressure are essential.
Experience Required
Minimum 5 year(s)
Chefs | DIDO | 2:1 | Chinchilla / Dalby at Sodexo
, Queensland, Australia - Full Time
Skills Needed
Commercial Cookery, Mass Catering Experience, Food Safety, Haccp Knowledge, Line Chef Experience
Specialization
Candidates must have a Certificate III or IV in Commercial Cookery and previous experience in mass-catering environments. A Food Safety Supervisors Certificate and knowledge of HACCP are also required.
Experience Required
Minimum 2 year(s)
Chef de Projet Data - Bordeaux -H/ F/ NB at Keyrus Portugal
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Project Management, Data Management, Agile Methodology, Team Leadership, Business Intelligence, Data Analysis, Risk Management, Financial Tracking, Dataiku, Snowflake, Talend, Tableau, Ms Power Bi, Azure
Specialization
Candidates should have a technical background in data and at least 3 years of project management experience, preferably on large-scale projects. Proficiency in Agile and Waterfall methodologies, along with strong client engagement skills, is essential.
Experience Required
Minimum 2 year(s)
Stage - Chef de projet ServiceNow (H/F) at Magellan Partners
Paris, Ile-de-France, France - Full Time
Skills Needed
Project Management, Servicenow, Itsm, Itom, Csm, Hr, Fsm, Documentation, Stakeholder Engagement, Reporting, Continuous Improvement, Technical Knowledge, Collaboration, Planning, Quality Assurance, Problem Solving
Specialization
Candidates should be in their final year of an engineering school or university in the field of computer science. A stimulating internship of at least 6 months is sought, with a passion for innovative technologies.
Sous Chef - Laidback Luxury in La Jolla at Estancia La Jolla, A Noble House Hotel
San Diego, California, United States - Full Time
Skills Needed
Food Preparation, Production Management, Menu Planning, Food Presentation, Staff Supervision, Guest Service, Sanitation Compliance, Financial Profitability, Hiring, Training, Performance Appraisal, Cost Control, Waste Minimization, Problem Solving, Interpersonal Skills, Communication
Specialization
Candidates must have completed an approved Culinary Program or Apprenticeship, with an Associate's/Bachelor's degree in Culinary Arts preferred, alongside at least two years of experience in culinary management overseeing high-quality food production. Essential requirements include the ability to lead and coordinate staff in high-volume settings, strong knowledge of culinary operations, and excellent guest service and communication skills.
Experience Required
Minimum 2 year(s)
IT PROJECTS MANAGER (CHEF DE PROJETS IT) at RIBATIS
Summerfield Township, Michigan, United States - Full Time
Skills Needed
Project Management, Agile Methodologies, Risk Assessment, Quality Assurance, Client Communication, Team Leadership, Planning, Documentation Review, Budget Management, Stakeholder Engagement, Backlog Management, Requirements Gathering, Presentation Skills, Problem Solving, Trust Building, Process Mastery
Specialization
Candidates should have a BAC+5 in IT and at least one year of relevant experience. They should possess strong leadership skills and be adept in project management processes and methodologies.