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Chef De Partie Jobs overseas

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Executive Chef- Maravilla Santa Barbara at Senior Resource Group, LLC
Goleta, California, United States - Full Time
Skills Needed
Culinary Management, Menu Planning, Budgeting, Staff Supervision, Food Safety, Inventory Management, Nutritional Planning, Regulatory Compliance, Staff Training, Cooking Demonstrations, Pos Systems, Cost Control, Hospitality Management, Kitchen Operations, Menu Formulation
Specialization
Candidates must have at least five years of experience as an Executive Chef or Sous Chef in fine dining environments. Proficiency in budget management, report writing, and the ability to work with POS systems is required.
Experience Required
Minimum 5 year(s)
Sous Chef (m/w/d) DO & CO Hotel München at DO & CO AG
München, Brandenburg, Germany - Full Time
Skills Needed
Kitchen Management, Team Leadership, Haccp, Quality Management, Occupational Safety, A La Carte Service, Staff Development, Stewarding Coordination
Specialization
Requires completed vocational training as a chef with professional experience as a Chef de Partie or Sous Chef. Must possess leadership skills, high quality awareness, and knowledge of HACCP and occupational safety.
Experience Required
Minimum 2 year(s)
Chef capo partita - Bistro Aimo e Nadia at Sige Relais Chateaux
Milan, Lombardy, Italy - Full Time
Skills Needed
Mise En Place, Service Alignment, Preparation, Presentation, Banqueting Support, Client Requests Handling, Autonomy Acquisition, Cleaning, Operational Management, Teamwork
Specialization
Candidates must possess a diploma from a hospitality institute, advanced gastronomic training, or similar qualification, along with previous relevant experience in a similar role. Essential qualities include the ability to work effectively in a team and achieve autonomy after an initial training period.
Experience Required
Minimum 2 year(s)
Stage - Chef de Projet Innovation IA H/F at Socotec
Palaiseau, Ile-de-France, France - Full Time
Skills Needed
Ai Agent Fundamentals, Prompt Engineering, Data Analysis, Synthesis Skills, Technical Writing, Microsoft Excel, Microsoft Powerpoint, Business Development, Industrial Sector Knowledge
Specialization
Candidates should be Master's level students from an engineering school, preferably specializing in Data or AI. Required skills include knowledge of agentic AI, prompting basics, and an entrepreneurial spirit with strong analytical abilities.
Executive Chef- Maravilla Santa Barbara at Senior Resource Group, LLC
Goleta, California, United States - Full Time
Skills Needed
Menu Formulation, Food Preparation, Purchasing, Sanitation Standards, Budget Management, Staff Scheduling, Inventory Control, Dietary Consultation, Regulatory Compliance, Staff Coaching, Food Safety, Hospitality Service, Catering Management, Cost Control, Team Leadership
Specialization
Candidates must possess five years of experience as an Executive Chef or Sous Chef in finer dining, with preferred experience in hospitality, country club, or senior living industries. The role requires the ability to write reports, manage budgets using mathematical concepts, operate POS systems, and enjoy giving cooking demonstrations.
Experience Required
Minimum 5 year(s)
Pizza Chef(06272) - 2250 SANTA FE DRIVE at DOMINOS PIZZA FRANCHISE
Pueblo, Colorado, United States - Full Time
Skills Needed
Multitasking, Food Preparation, Food Safety, Communication, Recipe Execution, Sanitation, Attention To Detail, Time Management, Safe Food Handling, Customer Service, Driving
Specialization
Requires the ability to work in a fast-paced environment and perform physically demanding tasks including lifting up to 50 pounds. A valid driver's license and an insured vehicle are required for delivery duties.
Pizza Chef(06272) - 2250 SANTA FE DRIVE at DOMINOS PIZZA FRANCHISE
Pueblo, Colorado, United States - Full Time
Skills Needed
Multitasking, Food Safety, Recipe Execution, Communication, Sanitation, Detail Oriented, Time Management, Safe Food Handling, Driving
Specialization
Requires the ability to work in a fast-paced environment and perform physical tasks such as lifting up to 50 pounds. Must possess a valid driver's license and an insured vehicle for deliveries.
/Cocinero/a Sous Chef La Torre del Visco at Relais & Châteaux Park-Hotel Egerner Höfe
Fuentespalda / Fontdespatla, Aragon, Spain - Full Time
Skills Needed
Sustainable Cooking, Ethical Gastronomy, Vegetable Focused Cooking, Teamwork, Communication Skills, Menu Planning, Organic Gardening Knowledge, Km 0 Sourcing, Culinary Traditions, Kitchen Management
Specialization
Candidates should have a passion for sustainable gastronomy and previous experience in similar high-end restaurants. A valid driver's license is mandatory, and proficiency in English and Catalan/Valencian is considered an asset.
Experience Required
Minimum 2 year(s)
Senior Sous Chef - Creek Club Restaurant at Reynolds Lake Oconee
, Georgia, United States - Full Time
Skills Needed
Kitchen Management, Menu Planning, Staff Supervision, Inventory Control, Food Safety, Culinary Arts, Leadership, Portion Control, Plate Presentation, Food Handling, Scheduling, Training
Specialization
Requires culinary arts training or equivalent experience, proven leadership skills, and a valid Serv Safe certification. Must be physically capable of standing, walking, and lifting, with CPR/First Aid certification.
Experience Required
Minimum 5 year(s)
Chef capo partita - Bistro Aimo e Nadia at Relais & Châteaux Park-Hotel Egerner Höfe
Milan, Lombardy, Italy - Full Time
Skills Needed
Mise En Place, Food Preparation, Food Presentation, Banquet Preparation, Kitchen Hygiene, Teamwork, Kitchen Operations Management
Specialization
Requires a diploma from a hotel school or high-level gastronomic training. Previous experience in a similar role and the ability to work effectively within a team are essential.
Experience Required
Minimum 2 year(s)
Executive Sushi Chef - Japanese Cuisine at Wynn Al Marjan Island
, , United Arab Emirates - Full Time
Skills Needed
Sushi Preparation, Sashimi, Nigiri, Maki Rolls, Fish Butchery, Knife Skills, Rice Preparation, Team Leadership, Menu Development, Inventory Control, Haccp Compliance, Food Cost Management, Staff Training, Sanitation, Japanese Cuisine
Specialization
Candidates should have 5–7 years of experience in luxury sushi preparation and demonstrated leadership abilities in high-volume environments. A degree or diploma in Culinary Arts is preferred, along with advanced proficiency in traditional Japanese culinary techniques.
Experience Required
Minimum 5 year(s)
MANAGER, CHEF DE SECTEUR BRICOLAGE (H/F) at Groupement Les Mousquetaires
Orval, Centre-Val de Loire, France - Full Time
Skills Needed
Team Management, Commercial Strategy, Customer Satisfaction, Retail Management, Leadership, Performance Tracking, Customer Relationship Management
Specialization
Requires significant experience in a similar leadership role with a passion for commerce and customer relations. Must demonstrate mastery in developing and implementing commercial and human resource strategies for a specific business universe.
Experience Required
Minimum 2 year(s)
Directeur Chef missions Comptable - H-F at Newslot Recrutement
Nantes, Pays de la Loire, France - Full Time
Skills Needed
Accounting Review, Tax Review, Team Management, Portfolio Management, Financial Statement Production, Tax Return Filing, Client Advisory, Performance Indicator Tracking, Acd, Silae, Rca, Analytical Skills
Specialization
Candidates need a minimum of a 2-year accounting degree (DCG/DSCG preferred) and at least 4 to 5 years of experience in an accounting firm. Proficiency in ACD, Silae, and RCA software is required along with strong supervisory skills.
Experience Required
Minimum 5 year(s)
Chef de Cuisine - Soprana Rooftop Cucina at Parks Hospitality Group Inc
Asheville, North Carolina, United States - Full Time
Skills Needed
Kitchen Operations, Menu Development, Staff Management, Food Safety, Sanitation, Inventory Management, Budgeting, Culinary Leadership, Food Cost Control, Team Training, High Volume Kitchen Management, Menu Execution, Equipment Maintenance
Specialization
Candidates must have at least 5 years of professional kitchen experience, including 2 years in a leadership role. A culinary degree or equivalent experience is required, along with professional certifications in food safety and sanitation.
Experience Required
Minimum 5 year(s)
Nucléaire - Chef de projet mécanique H/F at Alten
Belfort, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Mechanical Project Management, Technical Coordination, Risk Management, Industrial Mechanics, Stakeholder Management, Quality Control, Cost Management, Deadline Management, Technical Reporting, Industrial Equipment Knowledge
Specialization
Requires an Engineering degree or Master's in Mechanics with at least 3 years of experience in mechanical project management. Must possess technical expertise in industrial mechanics, specifically with equipment like valves and pumps.
Experience Required
Minimum 2 year(s)
Chef de projet Opérations Free Proxi H/F at Iliad - Free
Paris, Ile-de-France, France - Full Time
Skills Needed
Project Management, Data Analysis, Lean Methodology, Change Management, Operational Excellence, Strategic Planning, Customer Relationship, Team Coordination, Problem Solving, Performance Analysis, Business Strategy, Field Support, Operational Efficiency, Decision Making, Prioritization, Communication
Specialization
The ideal candidate should have experience in operational project management, preferably in a networked environment. A strong interest in technology and customer relations, along with data analysis skills, is also essential.
Experience Required
Minimum 5 year(s)
Lead Production Chef (DAY/EVENING SHIFT) at Masonicare Corp
Shelton, Connecticut, United States - Full Time
Skills Needed
Food Production, Inventory Control, Sanitation Management, Staff Supervision, Scheduling, Menu Creation, Catering, Quality Assurance, Person Centered Care, Culinary Arts
Specialization
Requires a High School Diploma or GED, with a culinary program completion and sanitation certification preferred. Candidates should have 1-3 years of chef experience with demonstrated managerial skills.
Experience Required
Minimum 2 year(s)
Chef de Projet nucléaire expérimenté H/F at ASSYSTEM
Tours, Centre-Val de Loire, France - Full Time
Skills Needed
Project Management, Nuclear Engineering, Cost Management, Risk Management, Client Relationship Management, Technical Coordination, Contractual Management, Lean Methodology, English Proficiency, Primavera, Leadership, Analytical Thinking
Specialization
Requires a Master's degree in engineering or university studies with at least 5 years of experience in industrial project management, preferably in the nuclear sector. Must possess strong leadership skills and a minimum B2 level of English.
Experience Required
Minimum 5 year(s)
Sous Chef (m/w/d) DO & CO Hotel München at DO & CO AG
München, Brandenburg, Germany - Full Time
Skills Needed
Kitchen Management, Team Leadership, Haccp, Quality Management, Occupational Safety, A La Carte Service, Food Hygiene, Staff Development, Stewarding Coordination
Specialization
Candidates must have completed vocational training as a chef and possess professional experience in roles such as Chef de Partie or Sous Chef. Strong leadership skills, a high level of quality awareness, and knowledge of HACCP and occupational safety are required.
Experience Required
Minimum 2 year(s)
Chef de projet Data & Gouvernance (H/F) at SQLI France
Levallois-Perret, Ile-of-France, France - Full Time
Skills Needed
Data Governance, Project Management, Sql, Data Modeling, Data Dictionary, Etl/Elt, Data Visualization, Data Warehousing, Data Lake, Agile Methodology, Gcp, Gdpr, Technical Specifications, Workshop Animation, Stakeholder Communication, Kpi Tracking
Specialization
Requires a higher degree in computer science and at least 5 years of experience in data. Candidates must be proficient in SQL, data modeling, and operational project management, with knowledge of Cloud GCP and Agile being a plus.
Experience Required
Minimum 5 year(s)
Executive Chef- Maravilla Santa Barbara at Senior Resource Group, LLC
Goleta, California, United States -
Full Time

Start Date

Immediate

Expiry Date

07 Jul, 26

Salary

124000.0

Posted On

08 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary management, Menu planning, Budgeting, Staff supervision, Food safety, Inventory management, Nutritional planning, Regulatory compliance, Staff training, Cooking demonstrations, POS systems, Cost control, Hospitality management, Kitchen operations, Menu formulation

Industry

Hospitals and Health Care

Description
Company Description Anticipated $120K-$124K salary range for well experienced talent For over 37 years, Senior Resource Group-SRG has been an innovator in the development and operation of senior living communities across the USA. Our experience and passion has helped us win many awards for innovative community design, excellent service and exceptional care. Job Description Crisp linen tablecloths, fine china and top-quality fresh ingredients; this is made-to-order dining at its finest. Seasonal and regional menus are ever-evolving, offering signature dishes and daily specials. And NO LATE NIGHTS means you will have more quality time to maintain a balanced life. ​Essential Duties: Performs all responsibilities in a manner that is consistent with the community's operating and service philosophy Maintains a professional appearance, manner, and approach while on duty. Monitors, on a routine and ongoing basis, key measurable indicators of the daily operations. Implements established policies and procedures and standards of performance. Helps develop in-service training and ongoing training of staff in order to provide high quality Participates in departmental and community meetings and projects as directed by Executive Director Maintains appropriate levels of confidentiality Attains and/or maintains ongoing compliance with appropriate local state, federal, regulatory, and/or accrediting body standards. ensures that the program is prepared for inspection by regulatory agencies through regular auditing and updating of program policies and procedures, required documentation, environmental standards, etc. Administers, plans, and directs activities of food service department providing quality food service. Controls costs and manages Culinary department budget. Implements policies and procedures, and provides administrative direction for menu formulation, food preparation and service, purchasing, sanitation standards, safety practices, and personal utilization. Selects, orients and coaches kitchen staff, and helps develop and direct departmental educational programs. Schedules kitchen food service personnel to optimize quality service and departmental profitability. Ensures proper maintenance and cleanliness of all equipment. Monitor, evaluate and maintain food purchasing and inventory Coordinates interdepartmental professional activities and serves as consultant to management on matters pertaining to food service. Supervises activities of workers engaged in food preparation and service. Consults with physicians and health care personnel and/or dietary specialists to determine nutritional needs and diet restrictions, such as low fat or salt free, of residents. Formulates menus for special diets based on medical and physical condition of residents and integrates special menus with basic menus. Inspects meals served for conformance to prescribed diets and for standards of palatability and appearance. Consults with Executive Director to ensure that menus and policies and procedures conform to nutritional standards, government regulations, and the organization's procedures. Consults with Executive Director to best ensure resident satisfaction and to best endure quality. Establishes kitchen staffing schedule and monitors staffing. Responds to special needs of residents. Emphasizes safe food handling practices. Works closely with Dining Room Manager to ensure all SRG standards of service, policies and procedures are met in the Food Service Department. Works closely with corporate F&B team to ensure SRG compliance in Food Services. Promotes and supports Genuine Hospitality Program. Qualifications Five years' experience as Executive Chef or Sous Chef in finer dining required. Food Service experience in hospitality, country club, or senior living industry preferred. Ability to write reports, business correspondence, and procedure manuals. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Ability to develop, monitor, and adjust a budget. Experience working with POS system Has experience, and enjoys giving cooking demonstrations to groups of residents and prospects. Additional Information Priority for Executive Chef is to lead the culinary team, particularly at lunch and dinner. Maravilla also does catering events on site for our residents and their families. Weekends and holidays are very busy, and many events feature our dining experience. Senior Resource Group is an equal employment opportunity employer. We do not discriminate against any applicant or employee based on race, color, sex, sexual orientation, gender identity, religion, national origin, age (40 and over), disability, military status, genetic information or any other basis protected by applicable federal, state, or local laws, and we prohibit harassment of applicants or employees based on any of these protected categories. We comply with all applicable federal, state and local laws, including but not to limited, respecting consideration of unemployment status in making hiring decisions. Completing an application does not guarantee that you will be offered a position. Note to Applicants: Smoking is prohibited in all indoor areas of Senior Resource Group unless designated smoking areas have been established by a particular office in accordance with applicable state and local law. Compensation: USD 120000 - USD 124000 - yearly
Responsibilities
The Executive Chef will manage the culinary department, including menu formulation, food preparation, and staff supervision to ensure high-quality dining for residents. They are responsible for controlling costs, maintaining safety and sanitation standards, and ensuring compliance with regulatory requirements.
Executive Chef- Maravilla Santa Barbara at Senior Resource Group, LLC
Goleta, California, United States - Full Time
Skills Needed
Culinary Management, Menu Planning, Budgeting, Staff Supervision, Food Safety, Inventory Management, Nutritional Planning, Regulatory Compliance, Staff Training, Cooking Demonstrations, Pos Systems, Cost Control, Hospitality Management, Kitchen Operations, Menu Formulation
Specialization
Candidates must have at least five years of experience as an Executive Chef or Sous Chef in fine dining environments. Proficiency in budget management, report writing, and the ability to work with POS systems is required.
Experience Required
Minimum 5 year(s)
Sous Chef (m/w/d) DO & CO Hotel München at DO & CO AG
München, Brandenburg, Germany - Full Time
Skills Needed
Kitchen Management, Team Leadership, Haccp, Quality Management, Occupational Safety, A La Carte Service, Staff Development, Stewarding Coordination
Specialization
Requires completed vocational training as a chef with professional experience as a Chef de Partie or Sous Chef. Must possess leadership skills, high quality awareness, and knowledge of HACCP and occupational safety.
Experience Required
Minimum 2 year(s)
Chef capo partita - Bistro Aimo e Nadia at Sige Relais Chateaux
Milan, Lombardy, Italy - Full Time
Skills Needed
Mise En Place, Service Alignment, Preparation, Presentation, Banqueting Support, Client Requests Handling, Autonomy Acquisition, Cleaning, Operational Management, Teamwork
Specialization
Candidates must possess a diploma from a hospitality institute, advanced gastronomic training, or similar qualification, along with previous relevant experience in a similar role. Essential qualities include the ability to work effectively in a team and achieve autonomy after an initial training period.
Experience Required
Minimum 2 year(s)
Stage - Chef de Projet Innovation IA H/F at Socotec
Palaiseau, Ile-de-France, France - Full Time
Skills Needed
Ai Agent Fundamentals, Prompt Engineering, Data Analysis, Synthesis Skills, Technical Writing, Microsoft Excel, Microsoft Powerpoint, Business Development, Industrial Sector Knowledge
Specialization
Candidates should be Master's level students from an engineering school, preferably specializing in Data or AI. Required skills include knowledge of agentic AI, prompting basics, and an entrepreneurial spirit with strong analytical abilities.
Executive Chef- Maravilla Santa Barbara at Senior Resource Group, LLC
Goleta, California, United States - Full Time
Skills Needed
Menu Formulation, Food Preparation, Purchasing, Sanitation Standards, Budget Management, Staff Scheduling, Inventory Control, Dietary Consultation, Regulatory Compliance, Staff Coaching, Food Safety, Hospitality Service, Catering Management, Cost Control, Team Leadership
Specialization
Candidates must possess five years of experience as an Executive Chef or Sous Chef in finer dining, with preferred experience in hospitality, country club, or senior living industries. The role requires the ability to write reports, manage budgets using mathematical concepts, operate POS systems, and enjoy giving cooking demonstrations.
Experience Required
Minimum 5 year(s)
Pizza Chef(06272) - 2250 SANTA FE DRIVE at DOMINOS PIZZA FRANCHISE
Pueblo, Colorado, United States - Full Time
Skills Needed
Multitasking, Food Preparation, Food Safety, Communication, Recipe Execution, Sanitation, Attention To Detail, Time Management, Safe Food Handling, Customer Service, Driving
Specialization
Requires the ability to work in a fast-paced environment and perform physically demanding tasks including lifting up to 50 pounds. A valid driver's license and an insured vehicle are required for delivery duties.
Pizza Chef(06272) - 2250 SANTA FE DRIVE at DOMINOS PIZZA FRANCHISE
Pueblo, Colorado, United States - Full Time
Skills Needed
Multitasking, Food Safety, Recipe Execution, Communication, Sanitation, Detail Oriented, Time Management, Safe Food Handling, Driving
Specialization
Requires the ability to work in a fast-paced environment and perform physical tasks such as lifting up to 50 pounds. Must possess a valid driver's license and an insured vehicle for deliveries.
/Cocinero/a Sous Chef La Torre del Visco at Relais & Châteaux Park-Hotel Egerner Höfe
Fuentespalda / Fontdespatla, Aragon, Spain - Full Time
Skills Needed
Sustainable Cooking, Ethical Gastronomy, Vegetable Focused Cooking, Teamwork, Communication Skills, Menu Planning, Organic Gardening Knowledge, Km 0 Sourcing, Culinary Traditions, Kitchen Management
Specialization
Candidates should have a passion for sustainable gastronomy and previous experience in similar high-end restaurants. A valid driver's license is mandatory, and proficiency in English and Catalan/Valencian is considered an asset.
Experience Required
Minimum 2 year(s)
Senior Sous Chef - Creek Club Restaurant at Reynolds Lake Oconee
, Georgia, United States - Full Time
Skills Needed
Kitchen Management, Menu Planning, Staff Supervision, Inventory Control, Food Safety, Culinary Arts, Leadership, Portion Control, Plate Presentation, Food Handling, Scheduling, Training
Specialization
Requires culinary arts training or equivalent experience, proven leadership skills, and a valid Serv Safe certification. Must be physically capable of standing, walking, and lifting, with CPR/First Aid certification.
Experience Required
Minimum 5 year(s)
Chef capo partita - Bistro Aimo e Nadia at Relais & Châteaux Park-Hotel Egerner Höfe
Milan, Lombardy, Italy - Full Time
Skills Needed
Mise En Place, Food Preparation, Food Presentation, Banquet Preparation, Kitchen Hygiene, Teamwork, Kitchen Operations Management
Specialization
Requires a diploma from a hotel school or high-level gastronomic training. Previous experience in a similar role and the ability to work effectively within a team are essential.
Experience Required
Minimum 2 year(s)
Executive Sushi Chef - Japanese Cuisine at Wynn Al Marjan Island
, , United Arab Emirates - Full Time
Skills Needed
Sushi Preparation, Sashimi, Nigiri, Maki Rolls, Fish Butchery, Knife Skills, Rice Preparation, Team Leadership, Menu Development, Inventory Control, Haccp Compliance, Food Cost Management, Staff Training, Sanitation, Japanese Cuisine
Specialization
Candidates should have 5–7 years of experience in luxury sushi preparation and demonstrated leadership abilities in high-volume environments. A degree or diploma in Culinary Arts is preferred, along with advanced proficiency in traditional Japanese culinary techniques.
Experience Required
Minimum 5 year(s)
MANAGER, CHEF DE SECTEUR BRICOLAGE (H/F) at Groupement Les Mousquetaires
Orval, Centre-Val de Loire, France - Full Time
Skills Needed
Team Management, Commercial Strategy, Customer Satisfaction, Retail Management, Leadership, Performance Tracking, Customer Relationship Management
Specialization
Requires significant experience in a similar leadership role with a passion for commerce and customer relations. Must demonstrate mastery in developing and implementing commercial and human resource strategies for a specific business universe.
Experience Required
Minimum 2 year(s)
Directeur Chef missions Comptable - H-F at Newslot Recrutement
Nantes, Pays de la Loire, France - Full Time
Skills Needed
Accounting Review, Tax Review, Team Management, Portfolio Management, Financial Statement Production, Tax Return Filing, Client Advisory, Performance Indicator Tracking, Acd, Silae, Rca, Analytical Skills
Specialization
Candidates need a minimum of a 2-year accounting degree (DCG/DSCG preferred) and at least 4 to 5 years of experience in an accounting firm. Proficiency in ACD, Silae, and RCA software is required along with strong supervisory skills.
Experience Required
Minimum 5 year(s)
Chef de Cuisine - Soprana Rooftop Cucina at Parks Hospitality Group Inc
Asheville, North Carolina, United States - Full Time
Skills Needed
Kitchen Operations, Menu Development, Staff Management, Food Safety, Sanitation, Inventory Management, Budgeting, Culinary Leadership, Food Cost Control, Team Training, High Volume Kitchen Management, Menu Execution, Equipment Maintenance
Specialization
Candidates must have at least 5 years of professional kitchen experience, including 2 years in a leadership role. A culinary degree or equivalent experience is required, along with professional certifications in food safety and sanitation.
Experience Required
Minimum 5 year(s)
Nucléaire - Chef de projet mécanique H/F at Alten
Belfort, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Mechanical Project Management, Technical Coordination, Risk Management, Industrial Mechanics, Stakeholder Management, Quality Control, Cost Management, Deadline Management, Technical Reporting, Industrial Equipment Knowledge
Specialization
Requires an Engineering degree or Master's in Mechanics with at least 3 years of experience in mechanical project management. Must possess technical expertise in industrial mechanics, specifically with equipment like valves and pumps.
Experience Required
Minimum 2 year(s)
Chef de projet Opérations Free Proxi H/F at Iliad - Free
Paris, Ile-de-France, France - Full Time
Skills Needed
Project Management, Data Analysis, Lean Methodology, Change Management, Operational Excellence, Strategic Planning, Customer Relationship, Team Coordination, Problem Solving, Performance Analysis, Business Strategy, Field Support, Operational Efficiency, Decision Making, Prioritization, Communication
Specialization
The ideal candidate should have experience in operational project management, preferably in a networked environment. A strong interest in technology and customer relations, along with data analysis skills, is also essential.
Experience Required
Minimum 5 year(s)
Lead Production Chef (DAY/EVENING SHIFT) at Masonicare Corp
Shelton, Connecticut, United States - Full Time
Skills Needed
Food Production, Inventory Control, Sanitation Management, Staff Supervision, Scheduling, Menu Creation, Catering, Quality Assurance, Person Centered Care, Culinary Arts
Specialization
Requires a High School Diploma or GED, with a culinary program completion and sanitation certification preferred. Candidates should have 1-3 years of chef experience with demonstrated managerial skills.
Experience Required
Minimum 2 year(s)
Chef de Projet nucléaire expérimenté H/F at ASSYSTEM
Tours, Centre-Val de Loire, France - Full Time
Skills Needed
Project Management, Nuclear Engineering, Cost Management, Risk Management, Client Relationship Management, Technical Coordination, Contractual Management, Lean Methodology, English Proficiency, Primavera, Leadership, Analytical Thinking
Specialization
Requires a Master's degree in engineering or university studies with at least 5 years of experience in industrial project management, preferably in the nuclear sector. Must possess strong leadership skills and a minimum B2 level of English.
Experience Required
Minimum 5 year(s)
Sous Chef (m/w/d) DO & CO Hotel München at DO & CO AG
München, Brandenburg, Germany - Full Time
Skills Needed
Kitchen Management, Team Leadership, Haccp, Quality Management, Occupational Safety, A La Carte Service, Food Hygiene, Staff Development, Stewarding Coordination
Specialization
Candidates must have completed vocational training as a chef and possess professional experience in roles such as Chef de Partie or Sous Chef. Strong leadership skills, a high level of quality awareness, and knowledge of HACCP and occupational safety are required.
Experience Required
Minimum 2 year(s)
Chef de projet Data & Gouvernance (H/F) at SQLI France
Levallois-Perret, Ile-of-France, France - Full Time
Skills Needed
Data Governance, Project Management, Sql, Data Modeling, Data Dictionary, Etl/Elt, Data Visualization, Data Warehousing, Data Lake, Agile Methodology, Gcp, Gdpr, Technical Specifications, Workshop Animation, Stakeholder Communication, Kpi Tracking
Specialization
Requires a higher degree in computer science and at least 5 years of experience in data. Candidates must be proficient in SQL, data modeling, and operational project management, with knowledge of Cloud GCP and Agile being a plus.
Experience Required
Minimum 5 year(s)