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Chef De Partie Jobs overseas

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Pastry Sous Chef (1887 by André) at Accor
Singapore, , Singapore - Full Time
Skills Needed
Food Quality Monitoring, Cost Control, Hygiene And Sanitation Enforcement, Team Supervision, Training And Development, Yield Testing, Menu Recipe Costing, Haccp Guidelines, Leadership, Interpersonal Skills, Service Orientation, Multicultural Awareness, Influencing Skills, Problem Solving, Self Motivation, Professional Etiquette
Specialization
Candidates need a minimum Professional Certificate in a Culinary-related field and at least 6 years of relevant Food & Beverage experience, including 3 years in a similar role within a fine dining or celebrity chef restaurant. Proficiency in written and conversational English and prior international work experience are also required.
Experience Required
Minimum 5 year(s)
Junior Sous Chef, Cold Production at Accor
Singapore, , Singapore - Full Time
Skills Needed
Food Quality Monitoring, Cost Control, Hygiene And Sanitisation, Team Leadership, Mentoring, Performance Evaluation, Recipe Costing, Menu Planning, Haccp Guidelines, Scheduling, Training Coordination, Guest Relations, Interpersonal Skills, Presentation Skills, Influencing Skills, Initiative
Specialization
Candidates must possess a Professional Certificate in a Culinary-related field or equivalent, along with a minimum of four years of relevant experience in the Food & Beverage industry, preferably in a reputable establishment. Detailed knowledge of South East Asian cuisine and proficiency in English are required, with prior experience in Asia being advantageous.
Experience Required
Minimum 2 year(s)
Commis Chef | Atelier by Sofitel at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Communication Skills, Cooking Methods, Food Safety Standards, Haccp Practices, High Volume Kitchen Experience, Pressure Management, Team Collaboration, Organizational Skills, Time Management, Culinary Passion
Specialization
A Certificate in Commercial Cookery and a minimum of 1 year of experience in a similar kitchen role are required. Strong communication skills and a genuine passion for gastronomy are essential for this position.
Apprenticeship as a Chef (m/f/d) at Marriott Courtyard WilkesBarreArena
Munich, Bavaria, Germany - Full Time
Skills Needed
Cooking, Teamwork, Creativity, Communication, Hygiene Standards, Menu Planning, Food Storage, Dish Presentation, Kitchen Equipment Handling, Collaboration, Event Assistance, Culinary Preparation, Customer Service, Attention To Detail, Time Management, Problem Solving
Specialization
Candidates should have completed their schooling and possess good knowledge of German and English. Initial experience in gastronomy or hospitality is a plus, along with a passion for teamwork and creativity.
Junior Sous Chef (Pastry Kitchen) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Singapore, , Singapore - Full Time
Skills Needed
Leadership, Communication, Training, Food Cost Control, Labour Cost Control, Safety Awareness, Teamwork, Quality Control, Recipe Development, Pastry Production, Menu Development, Time Management, Interpersonal Skills, Kitchen Maintenance, Energy Conservation, Supervision
Specialization
Candidates must have a minimum of GCE 'O' Level and at least 2 years of experience in a similar role. Strong leadership and communication skills are essential for training and motivating associates.
Experience Required
Minimum 2 year(s)
Apprenticeship as a Chef (m/f/d) at Marriott Courtyard WilkesBarreArena
Munich, Bavaria, Germany - Full Time
Skills Needed
Cooking, Teamwork, Creativity, Communication, Hygiene Standards, Menu Planning, Food Preparation, Customer Service
Specialization
Candidates should have completed their schooling and possess good knowledge of German and English. Initial experience in gastronomy or hospitality is a plus, along with a passion for hospitality and teamwork.
Sous Chef - Commonwealth Company at Commonwealth Companies
Saint Paul, Minnesota, United States - Full Time
Skills Needed
Culinary Execution, Quality Control, Team Leadership, Mentoring, Training, Performance Accountability, Labor Control, Inventory Management, Cost Control, Food Safety, Sanitation, Banquet Services, A La Carte, Menu Development, Communication, Organization
Specialization
Candidates must possess over three years of kitchen leadership experience, preferably in an upscale setting, along with strong experience in banquet and a la carte services. Required qualifications include knowledge of cost control, inventory systems, and holding or obtaining ServSafe certification.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef (1887 by André) at Accor
Singapore, , Singapore - Full Time
Skills Needed
Pastry Production, Food Quality Control, Kitchen Management, Staff Supervision, Menu Planning, Cost Control, Haccp Compliance, Training And Development, Fine Dining, Culinary Arts, Inventory Management, Hygiene And Sanitation, Leadership, Communication, Multicultural Awareness, Problem Solving
Specialization
Candidates must hold a minimum Professional Certificate in a culinary-related field and possess at least 6 years of relevant experience, including 3 years in fine dining. Proficiency in English and prior international work experience are required for this role.
Experience Required
Minimum 5 year(s)
Pizza Chef(06205) - 2600 East St at DOMINOS PIZZA FRANCHISE
Golden, Colorado, United States - Full Time
Skills Needed
Customer Service, Pizza Preparation, Baking, Time Management, Communication
Specialization
Candidates must be at least 16 years of age. Applicants should possess strong customer service skills and a positive attitude.
Sous Chef - The Singapore EDITION at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Singapore, Singapore, Singapore - Full Time
Skills Needed
Culinary Arts, Food Preparation, Kitchen Operations Management, Staff Leadership, Budget Management, Sanitation Standards, Food Presentation, Purchasing, Equipment Maintenance, Quality Control, Employee Development, Guest Relations, Performance Management, Problem Solving, Interpersonal Communication, Financial Decision Making
Specialization
Candidates need either a high school diploma or GED with four years of relevant culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of related experience. Key duties include managing shift operations, assisting the Executive Chef, developing new culinary applications, and ensuring compliance with all food handling and safety regulations.
Experience Required
Minimum 2 year(s)
Commis Chef - Aloft London Excel at SINGAPORE MARRIOTT TANG PLAZA HOTEL
London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Sanitation, Knife Skills, Food Safety, Equipment Operation, Portion Control, Teamwork, Communication, Time Management, Attention To Detail
Specialization
Candidates must have at least one year of related work experience and a high school diploma or equivalent. Applicants must possess the legal right to work and live in the UK.
Chef de Cuisine - Korean Cuisine at Accor
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Korean Cuisine, Culinary Leadership, Menu Development, Food Presentation, Hygiene Standards, Team Management, Cost Control, Ingredient Sourcing, Event Planning, Communication Skills, Creativity, Operational Leadership, Culinary Training, Adaptability, Multicultural Environment, Banquet Operations
Specialization
The ideal candidate should have proven experience as a Chef de Cuisine or Senior Korean Chef in a luxury setting, with strong expertise in both traditional and modern Korean cuisine. Solid leadership skills and the ability to work in a fast-paced, multicultural environment are essential.
Experience Required
Minimum 5 year(s)
Head Chef | FIFO | 2:1 | Brisbane at Sodexo
, Queensland, Australia - Full Time
Skills Needed
Bulk Cooking Operations, Safety Standards, Haccp Compliance, Budget Management, Food Quality Standards, Team Leadership, Client Relationship Management, Customer Focus, Commercial Cookery, Mass Catering, Organisational Skills, Culinary Experience
Specialization
Candidates must possess Australian Citizenship, Permanent Residency, or full Australian working rights, along with a Trade Certificate or Certificate III in Commercial Cookery. Essential qualifications include proven experience leading teams in mass-catering environments and expertise in HACCP combined with strong leadership abilities.
Experience Required
Minimum 5 year(s)
Chef De Parie - IRD & Production at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bangkok, , Thailand - Full Time
Skills Needed
Teamwork, Staff Inspection, Opening Duties, Closing Duties, Inventory Management, Stock Requisition, Production Monitoring, Food Safety, Sanitation, Accident Prevention, Paperwork Completion, Maintenance Repair Orders, Shift Handover, Hiring Assistance, Training, Guest Service
Specialization
Candidates must have at least 2 years of related work experience and 1 year of supervisory experience, with a high school diploma being the minimum educational requirement. A Food Safety certification course is also required for this position.
Experience Required
Minimum 2 year(s)
Chef de Rang - Saison Restaurant at Accor
London, England, United Kingdom - Full Time
Skills Needed
Guest Service, Station Leadership, Communication, Order Accuracy, Table Setting, Menu Knowledge, Food Presentation, Health And Safety Adherence, Time Management, Multitasking, Professional Appearance, Teamwork, Flexibility, Detail Oriented, Sustainability Practices
Specialization
Candidates must possess the ability to communicate clearly and efficiently in English, both verbally and in writing, coupled with enthusiasm and commitment to delivering the best possible service experiences. Essential qualifications include a proven track record of delighting guests, strong attention to detail, flexibility, teamwork capabilities, and the ability to maintain high service levels under pressure.
Sous Chef - Giorgio's Restaurant at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bangkok, , Thailand - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Menu Specials, Food Safety, Stock Monitoring, Hiring, Training, Scheduling, Evaluation, Counseling, Disciplining, Coaching, Safety Procedures, Guest Service
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have 4 to 6 years of related work experience, including at least 2 years in a supervisory capacity. The role requires adherence to all company safety policies and the ability to perform physical tasks such as lifting up to 25 pounds.
Experience Required
Minimum 5 year(s)
Chef de projet PLM [Luxe-Retail] at Magellan Partners
Paris, Ile-of-France, France - Full Time
Skills Needed
Project Management, Agile Methodologies, Lean Methodologies, Scrum, Kanban, Safe, Design Thinking, Change Management, Process Analysis, Risk Management, Leadership, Communication, Collaboration, It Systems Knowledge, Client Orientation, Resource Planning
Specialization
Candidates should have a degree in engineering, business, or a related field with a focus on IT/Digital. A strong understanding of IT systems, experience with Centric Software, and proficiency in English are essential.
Experience Required
Minimum 2 year(s)
Vendeur / Vendeuse CDD - Temps partiel 30h (H/F) at BOULANGER
Vitrolles, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Customer Contact, Customer Focus, Challenge Orientation, Curiosity, Commitment, Authenticity, Generosity, Agility, Sales Support, Cashier Operations, Merchandising, Upselling, Accessory Sales
Specialization
The ideal candidate possesses strong interpersonal skills, an innate sense of customer service, and is motivated by challenges and continuous learning. They should also demonstrate commitment, authenticity, generosity in interactions, and agility in their actions.
Vendeur / Vendeuse CDD - Temps partiel 30h (H/F) at BOULANGER
Vannes, Brittany, France - Full Time
Skills Needed
Customer Contact, Customer Focus, Challenge Orientation, Curiosity, Commitment, Authenticity, Generosity In Exchanges, Agility, Sales Support, Cashier Operations, Merchandise Presentation, Upselling, Accessory Sales
Specialization
The ideal candidate possesses strong interpersonal skills, an innate sense of customer service, is motivated by challenges, and uses curiosity as an asset for progression. Applicants should also be committed, authentic, generous in interactions, and agile in their actions.
Vendeur / Vendeuse CDI - 25h Temps partiel (H/F) at BOULANGER
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Customer Service, Sales, Communication, Teamwork, Problem Solving, Adaptability, Curiosity, Engagement
Specialization
Candidates should possess strong interpersonal skills and a natural inclination towards customer service. A proactive attitude towards challenges and a willingness to learn are also essential.
Pastry Sous Chef (1887 by André) at Accor
Singapore, , Singapore -
Full Time

Start Date

Immediate

Expiry Date

24 Jun, 26

Salary

0.0

Posted On

26 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Food Quality Monitoring, Cost Control, Hygiene And Sanitation Enforcement, Team Supervision, Training And Development, Yield Testing, Menu Recipe Costing, HACCP Guidelines, Leadership, Interpersonal Skills, Service Orientation, Multicultural Awareness, Influencing Skills, Problem Solving, Self-Motivation, Professional Etiquette

Industry

Hospitality

Description
Company Description Raffles Hotel Singapore is one of the few remaining great 19th century hotels in the world, perfectly preserved both inside and out, giving it an intoxicating blend of luxury, history and classic colonial design. Its distinctive architecture, legendary heritage and iconic service continue to enthrall visitors where suites, social spaces, award-winning restaurants and bars are presented for discerning travellers. No visit to Singapore is complete without a stay here, where the grand historic hotel exudes old-world grandeur infused with the unique charm of the city state. About the Restaurant Chef André Chiang is an award-winning chef, storyteller, mentor and game changer in the culinary arts realm who will be bringing his remarkable culinary vision to Raffles Hotel Singapore. Chef André has received numerous accolades across his illustrious career, including Asia’s Best Chef and industry recognition for his artistic culinary vision. Aimed at being a social and convivial space where guests are fully immersed in the dining experience, the new signature restaurant will present Chef André Chiang’s culinary philosophy and gastronomic mastery within the magnificent setting of the hotel’s new signature restaurant, housed in the elegant, neo-Renaissance Main Building. Job Description The position supports and assists the Pastry Chef in the supervision of the pastry production for new restaurant at Raffles Hotel Singapore, ensuring the highest standards of food quality and guest satisfaction are consistently achieved and maintained. Main responsibilities include, but not limited to, marketing, staffing, quality, training and development of team members. Primary Responsibilities Food Quality Responsible for monitoring food quality and consistency to ensure that the food presented to our guest is of the highest quality standards. Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications. Through daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage. Works closely with the Receiving and Store department to ensure that all goods received meet the hotel’s quality standards and specifications. Constantly assesses freshness, presentation and temperature of food served. Supervises food tasting sessions. Cost Control Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage. Updates menu recipe costing and menu planning as required, as well as for F&B promotions. Hygiene And Sanitation To be responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines. Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc. Ensures that all equipment is hygienically stored in its designated area. Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage. Ensure ingredients are always fresh and within its expiry date. Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food. Management And Leadership Of The Culinary Team Supervises the work of the colleagues and viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times. Assigns in detail specific duties to all colleagues, instruct them in their work and communicate with Chef de Cuisine and Pastry Chef on all aspects of the kitchen management. Liaises with all departments to ensure a correct and professional operation is conducted. Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed. Coordinates all outlet functions with the Chef de Cuisine, Pastry Chef, Catering Sales team and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity. Ensures smooth and effective communication among the kitchens and with other departments. Ensures that all deadlines are met. Monitors and schedules annual leave in a timely and effective manner, with the best intent of outlet/colleagues. Training, Learning And Development Of Culinary Team Stream lines all training requirements and co-ordinates all arrangements for proper execution of instructions. Conducts training regularly for colleagues to develop their skills/new menu items. Records and submits monthly On-the-Job Training hours to Chef’s Office before the 15th of each month. Guides the departmental orientation for new hires. Ensures that colleagues are aware of hotel rules and regulations. Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene. Involvement In Wider Job Function Relationships Maintains collaborative working relationships with colleagues, supervisors and managers. Builds guest loyalty and develops a professional relationship with local guests and regular patrons. Continually improves product through obtaining feedback from guests and patrons. Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions. Follows sustainable procedures and practices that supports Corporate Social Responsibility and sustainability efforts. Performs any other duties and responsibilities that may be assigned. Qualifications Candidate Profile Knowledge and Experience Minimum Professional Certificate in a Culinary-related field. Minimum of 6 years of relevant experience in the Food & Beverage industry with at least 3 years in fine dining restaurant in similar position, preferably in a reputable establishment or celebrity chef restaurant. Proficient in written and conversational English. Prior international work experience of at least 6 months. Accustomed to and comfortable with media exposure. Competencies Good interpersonal skills with ability to communicate with all levels of colleagues. Service oriented with an eye for details. Multicultural awareness and able to work and thrive within a culturally diverse environment. Good presentation and influencing skills. Flexible and able to embrace and respond to change effectively. Ability to work independently and has good initiative under dynamic environment. Self-motivated and energetic. Leads to constantly improve the guest and colleague service experience. Leadership skills required – collaborative, enabling, and entrepreneurial. Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and competencies. Additional Information Benefits of Joining Raffles Hotel Singapore 5-day Work Week. Duty Meals are provided. Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels. Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education. Medical and Wellness Benefit. Comprehensive Insurance Coverage. Local/Overseas Career Development & Growth Opportunities. Holistic Learning and Development Opportunities. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities
This position supports and assists the Pastry Chef in supervising pastry production, ensuring the highest standards of food quality and guest satisfaction are consistently met. Main responsibilities cover food quality monitoring, cost control, hygiene enforcement, and leadership/training of the culinary team.
Pastry Sous Chef (1887 by André) at Accor
Singapore, , Singapore - Full Time
Skills Needed
Food Quality Monitoring, Cost Control, Hygiene And Sanitation Enforcement, Team Supervision, Training And Development, Yield Testing, Menu Recipe Costing, Haccp Guidelines, Leadership, Interpersonal Skills, Service Orientation, Multicultural Awareness, Influencing Skills, Problem Solving, Self Motivation, Professional Etiquette
Specialization
Candidates need a minimum Professional Certificate in a Culinary-related field and at least 6 years of relevant Food & Beverage experience, including 3 years in a similar role within a fine dining or celebrity chef restaurant. Proficiency in written and conversational English and prior international work experience are also required.
Experience Required
Minimum 5 year(s)
Junior Sous Chef, Cold Production at Accor
Singapore, , Singapore - Full Time
Skills Needed
Food Quality Monitoring, Cost Control, Hygiene And Sanitisation, Team Leadership, Mentoring, Performance Evaluation, Recipe Costing, Menu Planning, Haccp Guidelines, Scheduling, Training Coordination, Guest Relations, Interpersonal Skills, Presentation Skills, Influencing Skills, Initiative
Specialization
Candidates must possess a Professional Certificate in a Culinary-related field or equivalent, along with a minimum of four years of relevant experience in the Food & Beverage industry, preferably in a reputable establishment. Detailed knowledge of South East Asian cuisine and proficiency in English are required, with prior experience in Asia being advantageous.
Experience Required
Minimum 2 year(s)
Commis Chef | Atelier by Sofitel at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Communication Skills, Cooking Methods, Food Safety Standards, Haccp Practices, High Volume Kitchen Experience, Pressure Management, Team Collaboration, Organizational Skills, Time Management, Culinary Passion
Specialization
A Certificate in Commercial Cookery and a minimum of 1 year of experience in a similar kitchen role are required. Strong communication skills and a genuine passion for gastronomy are essential for this position.
Apprenticeship as a Chef (m/f/d) at Marriott Courtyard WilkesBarreArena
Munich, Bavaria, Germany - Full Time
Skills Needed
Cooking, Teamwork, Creativity, Communication, Hygiene Standards, Menu Planning, Food Storage, Dish Presentation, Kitchen Equipment Handling, Collaboration, Event Assistance, Culinary Preparation, Customer Service, Attention To Detail, Time Management, Problem Solving
Specialization
Candidates should have completed their schooling and possess good knowledge of German and English. Initial experience in gastronomy or hospitality is a plus, along with a passion for teamwork and creativity.
Junior Sous Chef (Pastry Kitchen) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Singapore, , Singapore - Full Time
Skills Needed
Leadership, Communication, Training, Food Cost Control, Labour Cost Control, Safety Awareness, Teamwork, Quality Control, Recipe Development, Pastry Production, Menu Development, Time Management, Interpersonal Skills, Kitchen Maintenance, Energy Conservation, Supervision
Specialization
Candidates must have a minimum of GCE 'O' Level and at least 2 years of experience in a similar role. Strong leadership and communication skills are essential for training and motivating associates.
Experience Required
Minimum 2 year(s)
Apprenticeship as a Chef (m/f/d) at Marriott Courtyard WilkesBarreArena
Munich, Bavaria, Germany - Full Time
Skills Needed
Cooking, Teamwork, Creativity, Communication, Hygiene Standards, Menu Planning, Food Preparation, Customer Service
Specialization
Candidates should have completed their schooling and possess good knowledge of German and English. Initial experience in gastronomy or hospitality is a plus, along with a passion for hospitality and teamwork.
Sous Chef - Commonwealth Company at Commonwealth Companies
Saint Paul, Minnesota, United States - Full Time
Skills Needed
Culinary Execution, Quality Control, Team Leadership, Mentoring, Training, Performance Accountability, Labor Control, Inventory Management, Cost Control, Food Safety, Sanitation, Banquet Services, A La Carte, Menu Development, Communication, Organization
Specialization
Candidates must possess over three years of kitchen leadership experience, preferably in an upscale setting, along with strong experience in banquet and a la carte services. Required qualifications include knowledge of cost control, inventory systems, and holding or obtaining ServSafe certification.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef (1887 by André) at Accor
Singapore, , Singapore - Full Time
Skills Needed
Pastry Production, Food Quality Control, Kitchen Management, Staff Supervision, Menu Planning, Cost Control, Haccp Compliance, Training And Development, Fine Dining, Culinary Arts, Inventory Management, Hygiene And Sanitation, Leadership, Communication, Multicultural Awareness, Problem Solving
Specialization
Candidates must hold a minimum Professional Certificate in a culinary-related field and possess at least 6 years of relevant experience, including 3 years in fine dining. Proficiency in English and prior international work experience are required for this role.
Experience Required
Minimum 5 year(s)
Pizza Chef(06205) - 2600 East St at DOMINOS PIZZA FRANCHISE
Golden, Colorado, United States - Full Time
Skills Needed
Customer Service, Pizza Preparation, Baking, Time Management, Communication
Specialization
Candidates must be at least 16 years of age. Applicants should possess strong customer service skills and a positive attitude.
Sous Chef - The Singapore EDITION at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Singapore, Singapore, Singapore - Full Time
Skills Needed
Culinary Arts, Food Preparation, Kitchen Operations Management, Staff Leadership, Budget Management, Sanitation Standards, Food Presentation, Purchasing, Equipment Maintenance, Quality Control, Employee Development, Guest Relations, Performance Management, Problem Solving, Interpersonal Communication, Financial Decision Making
Specialization
Candidates need either a high school diploma or GED with four years of relevant culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of related experience. Key duties include managing shift operations, assisting the Executive Chef, developing new culinary applications, and ensuring compliance with all food handling and safety regulations.
Experience Required
Minimum 2 year(s)
Commis Chef - Aloft London Excel at SINGAPORE MARRIOTT TANG PLAZA HOTEL
London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Sanitation, Knife Skills, Food Safety, Equipment Operation, Portion Control, Teamwork, Communication, Time Management, Attention To Detail
Specialization
Candidates must have at least one year of related work experience and a high school diploma or equivalent. Applicants must possess the legal right to work and live in the UK.
Chef de Cuisine - Korean Cuisine at Accor
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Korean Cuisine, Culinary Leadership, Menu Development, Food Presentation, Hygiene Standards, Team Management, Cost Control, Ingredient Sourcing, Event Planning, Communication Skills, Creativity, Operational Leadership, Culinary Training, Adaptability, Multicultural Environment, Banquet Operations
Specialization
The ideal candidate should have proven experience as a Chef de Cuisine or Senior Korean Chef in a luxury setting, with strong expertise in both traditional and modern Korean cuisine. Solid leadership skills and the ability to work in a fast-paced, multicultural environment are essential.
Experience Required
Minimum 5 year(s)
Head Chef | FIFO | 2:1 | Brisbane at Sodexo
, Queensland, Australia - Full Time
Skills Needed
Bulk Cooking Operations, Safety Standards, Haccp Compliance, Budget Management, Food Quality Standards, Team Leadership, Client Relationship Management, Customer Focus, Commercial Cookery, Mass Catering, Organisational Skills, Culinary Experience
Specialization
Candidates must possess Australian Citizenship, Permanent Residency, or full Australian working rights, along with a Trade Certificate or Certificate III in Commercial Cookery. Essential qualifications include proven experience leading teams in mass-catering environments and expertise in HACCP combined with strong leadership abilities.
Experience Required
Minimum 5 year(s)
Chef De Parie - IRD & Production at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bangkok, , Thailand - Full Time
Skills Needed
Teamwork, Staff Inspection, Opening Duties, Closing Duties, Inventory Management, Stock Requisition, Production Monitoring, Food Safety, Sanitation, Accident Prevention, Paperwork Completion, Maintenance Repair Orders, Shift Handover, Hiring Assistance, Training, Guest Service
Specialization
Candidates must have at least 2 years of related work experience and 1 year of supervisory experience, with a high school diploma being the minimum educational requirement. A Food Safety certification course is also required for this position.
Experience Required
Minimum 2 year(s)
Chef de Rang - Saison Restaurant at Accor
London, England, United Kingdom - Full Time
Skills Needed
Guest Service, Station Leadership, Communication, Order Accuracy, Table Setting, Menu Knowledge, Food Presentation, Health And Safety Adherence, Time Management, Multitasking, Professional Appearance, Teamwork, Flexibility, Detail Oriented, Sustainability Practices
Specialization
Candidates must possess the ability to communicate clearly and efficiently in English, both verbally and in writing, coupled with enthusiasm and commitment to delivering the best possible service experiences. Essential qualifications include a proven track record of delighting guests, strong attention to detail, flexibility, teamwork capabilities, and the ability to maintain high service levels under pressure.
Sous Chef - Giorgio's Restaurant at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bangkok, , Thailand - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Menu Specials, Food Safety, Stock Monitoring, Hiring, Training, Scheduling, Evaluation, Counseling, Disciplining, Coaching, Safety Procedures, Guest Service
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have 4 to 6 years of related work experience, including at least 2 years in a supervisory capacity. The role requires adherence to all company safety policies and the ability to perform physical tasks such as lifting up to 25 pounds.
Experience Required
Minimum 5 year(s)
Chef de projet PLM [Luxe-Retail] at Magellan Partners
Paris, Ile-of-France, France - Full Time
Skills Needed
Project Management, Agile Methodologies, Lean Methodologies, Scrum, Kanban, Safe, Design Thinking, Change Management, Process Analysis, Risk Management, Leadership, Communication, Collaboration, It Systems Knowledge, Client Orientation, Resource Planning
Specialization
Candidates should have a degree in engineering, business, or a related field with a focus on IT/Digital. A strong understanding of IT systems, experience with Centric Software, and proficiency in English are essential.
Experience Required
Minimum 2 year(s)
Vendeur / Vendeuse CDD - Temps partiel 30h (H/F) at BOULANGER
Vitrolles, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Customer Contact, Customer Focus, Challenge Orientation, Curiosity, Commitment, Authenticity, Generosity, Agility, Sales Support, Cashier Operations, Merchandising, Upselling, Accessory Sales
Specialization
The ideal candidate possesses strong interpersonal skills, an innate sense of customer service, and is motivated by challenges and continuous learning. They should also demonstrate commitment, authenticity, generosity in interactions, and agility in their actions.
Vendeur / Vendeuse CDD - Temps partiel 30h (H/F) at BOULANGER
Vannes, Brittany, France - Full Time
Skills Needed
Customer Contact, Customer Focus, Challenge Orientation, Curiosity, Commitment, Authenticity, Generosity In Exchanges, Agility, Sales Support, Cashier Operations, Merchandise Presentation, Upselling, Accessory Sales
Specialization
The ideal candidate possesses strong interpersonal skills, an innate sense of customer service, is motivated by challenges, and uses curiosity as an asset for progression. Applicants should also be committed, authentic, generous in interactions, and agile in their actions.
Vendeur / Vendeuse CDI - 25h Temps partiel (H/F) at BOULANGER
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Customer Service, Sales, Communication, Teamwork, Problem Solving, Adaptability, Curiosity, Engagement
Specialization
Candidates should possess strong interpersonal skills and a natural inclination towards customer service. A proactive attitude towards challenges and a willingness to learn are also essential.