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Chef De Partie Jobs overseas

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Senior Sous Chef $100,000 to $110,000/ Year at Salamander Hospitality, Llc
Aspen, Colorado, United States - Full Time
Skills Needed
Culinary Operations, Supervision, Food Quality, Recipe Adherence, Kitchen Execution, Team Leadership, Coaching, Food Safety, Cost Controls, Inventory Management, Menu Execution, Plating Standards, Servsafe Standards, Butchering, Sauce Preparation, Garde Manger
Specialization
Candidates must be at least 18 with a high school education, possessing either a culinary institute degree plus 2 years of experience or 5 years of fine dining cooking experience with 2 years as a supervisor. Required skills include fluency in English, mathematical calculation ability, knowledge of kitchen terminology, and advanced culinary skills across various stations.
Experience Required
Minimum 5 year(s)
Gruppchef/Multidisciplinär Uppdragsledare at AFRY
Umeå, Västerbotten County, Sweden - Full Time
Skills Needed
People Management, Project Management, Business Development, Infrastructure Planning, Financial Planning, Strategic Planning, Client Relationship Management, Problem Solving, Multidisciplinary Leadership, Quality Management
Specialization
Requires a university degree in engineering or extensive infrastructure experience, with at least seven years of experience in civil engineering projects. Proficiency in both Swedish and English is mandatory.
Experience Required
Minimum 5 year(s)
Ingénieur - Chef de projet industriel H/F at Alten
Toulouse, Occitania, France - Full Time
Skills Needed
Project Management, Industrial Engineering, Planning, Risk Management, Cost Control, Reporting, Resource Management, Work Breakdown Structure, Aeronautics, English
Specialization
Candidates must hold a Master's degree (BAC+5) from an engineering school or equivalent. Proficiency in English is required for this role.
Experience Required
Minimum 2 year(s)
Senior Pastry Chef (Head of Pastry Section) at Hotel RIU Plaza Miami Beach
Phuket, Phuket, Thailand - Full Time
Skills Needed
Pastry Arts, Bakery Management, Financial Strategy, Budgeting, Inventory Efficiency, Cost Control, Team Leadership, Haccp, Food Safety, Allergen Control, Dietary Requirement Management, Multicultural Team Management, Menu Auditing, Production Scheduling, English Proficiency, Thai Proficiency
Specialization
Requires 7-10 years of high-volume culinary experience, including 4-5 years in a senior leadership role within a luxury resort. A degree in Pastry Arts or Hospitality and mandatory HACCP certifications are required, along with fluency in English and Thai.
Experience Required
Minimum 5 year(s)
Chef d’équipe monteur en ventilation //H/F- at Newslot Recrutement
Fillière, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Ventilation Installation, Team Management, Technical Plan Reading, Hvac Systems, Site Coordination, Safety Compliance, Quality Control, Resource Planning, Technical Supervision, Client Relations
Specialization
Confirmed experience in HVAC/ventilation installation and team leadership on construction sites is required. Must be able to interpret technical drawings and possess strong organizational and interpersonal skills.
Experience Required
Minimum 5 year(s)
Chef(fe) d'équipe e-service client (F/H ) at Veolia Environnement SA
Saint-Maurice, Ile-de-France, France - Full Time
Skills Needed
Team Management, Customer Relationship Management, Crm Tools, Performance Monitoring, Conflict Resolution, Digital Communication, Reporting, Process Optimization, Leadership, Active Listening, Written Communication, Organization, Problem Solving, Resilience, Data Confidentiality, Recruitment
Specialization
Requires a degree (BAC to BAC+2) in management, administration, or customer relations with 2-3 years of experience in a call center or e-service environment. Candidates should possess strong leadership skills, CRM proficiency, and excellent written and oral communication abilities.
Experience Required
Minimum 2 year(s)
Chef.fe de Projet ERP Sage X3 Senior.e F/H at 4CAD Group
, , France - Full Time
Skills Needed
Sage X3, Erp Project Management, Production Module, Trading Module, Project Planning, Change Management, Client Communication, Leadership, English, French
Specialization
Requires a Master's degree (Bac +5) and 5 to 8 years of experience in ERP project management, specifically with Sage X3. Must have expertise in Production and Trading modules and experience in industrial contexts.
Experience Required
Minimum 5 year(s)
Chef de produit Exclusif web junior (F/H) at Conforama
Lognes, Ile-de-France, France - Full Time
Skills Needed
E Commerce Management, Product Selection, Market Analysis, Competitive Intelligence, Inventory Management, Digital Marketing, Performance Analysis, Supplier Relations, Customer Orientation, Organization, Teamwork, It Proficiency, English Proficiency
Specialization
Requires a background in commerce, marketing, or e-commerce with a strong understanding of digital challenges. Candidates must be organized, proactive, and proficient in IT tools, with professional English being an asset.
Chef de projet MOE Hydraulique urbaine H/F at Egis Group
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Project Management, Hydraulic Engineering, Water Treatment, Technical Studies, Client Relations, Budget Management, Team Leadership, Report Writing, Communication Skills, Autonomy, Initiative, Environmental Sustainability, Construction Management, Feasibility Studies, Process Engineering, Urban Hydraulics
Specialization
Candidates should have a degree in engineering and at least 8 years of experience in urban hydraulics and water treatment. Expertise in project management and the ability to lead teams are essential.
Experience Required
Minimum 10 year(s)
Junior Sous Chef | Bacar Restaurant & Bar at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Kitchen Supervision, Food Preparation, Menu Design, Haccp Standards, Food Safety, Leadership, Culinary Arts, Team Training, Hygiene Management, Cooking Techniques
Specialization
Candidates should be experienced Chef de Parties or Junior Sous Chefs with trade and food safety qualifications. Must possess strong leadership skills, knowledge of food trends, and full work rights in Australia.
Experience Required
Minimum 2 year(s)
Ingénieur Chef de Projet Industriel (H/F) at Alten
Nantes, Pays de la Loire, France - Full Time
Skills Needed
Industrial Project Management, Aeronautics, Technical Documentation, Scheduling, Reporting, Kpi Management, Problem Solving, Contract Management, Design Reviews, Supplier Management, Quality Compliance, English Proficiency, Teamwork, Autonomy, Mechanical Engineering, Industrial Engineering
Specialization
Candidates must hold a Master's degree or Engineering diploma in Industrial or Mechanical Engineering. A minimum of 4 years of experience in industrial project management or the aeronautics sector is required.
Experience Required
Minimum 2 year(s)
Junior Sous Chef - The St. Regis Singapore at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Singapore - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Employee Coaching, Scheduling, Quality Control, Guest Service, Menu Planning, Team Leadership
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Pizza Chef(05894) - 2446 Old Springville Rd at DOMINOS PIZZA FRANCHISE
Birmingham, Alabama, United States - Full Time
Skills Needed
Food Preparation, Food Safety, Sanitation, Multitasking, Troubleshooting, Communication, Recipe Execution, Time Management, Attention To Detail, Teamwork
Specialization
Candidates must be at least 16 years old and capable of passing a background check. Proficiency in food safety, sanitation, and the ability to work efficiently in a fast-paced environment are required.
Chef de projet technique - ferroviaire H/F at Segula Technologies
Noisy-le-Grand, Ile-de-France, France - Full Time
Skills Needed
Technical Coordination, Project Management, Requirements Management, Railway Systems, Information Systems Architecture, Reporting, Ms Project, Microsoft Office 365, Reqtify, Technical Documentation, Interface Coordination, Stakeholder Management
Specialization
Requires a Master's degree (Bac +5) with 2 to 6 years of experience in similar roles, preferably in the railway industry. Proficiency in project management tools like MS Project and requirements management software like Reqtify is essential.
Experience Required
Minimum 2 year(s)
Teamchef till Bank & Reception i Stockholm at Securitas USA Corporate Services
Stockholm, , Sweden - Full Time
Skills Needed
Leadership, Personnel Management, Operational Management, Customer Service, Security Industry Knowledge, Communication, Administrative Skills, Systematic Work Environment Management, Conflict Resolution, Decision Making, Relationship Building, Kpi Tracking, Recruitment, Problem Solving
Specialization
Candidates must have documented experience in a leadership role with personnel responsibility, preferably within the security industry. A valid B-driver's license and the ability to pass a security clearance are mandatory requirements for the position.
Experience Required
Minimum 5 year(s)
Chef de Cuisine - Mirabelle, BiB Gourmand at Relais & Châteaux Park-Hotel Egerner Höfe
Langres, Great East, France - Full Time
Skills Needed
Culinary Production, Kitchen Management, Stock Management, Team Leadership, Staff Training, Menu Creativity, Culinary Techniques, Seasonality Knowledge, Organization, Collaborative Leadership
Specialization
Requires a culinary degree (CAP, Bac Pro or equivalent) and a strong passion for seasonal, creative gastronomy. Candidates must demonstrate leadership skills, rigor, and mastery of professional culinary techniques.
Experience Required
Minimum 5 year(s)
Washington Family Ranch - Chef II Seasonal at Young Life
Antelope, Oregon, United States - Full Time
Skills Needed
Culinary Arts, Food Service Management, Team Leadership, Menu Development, Inventory Control, Food Cost Tracking, Hospitality, Staff Training, Budget Management, Interpersonal Communication, Professionalism, Stewardship, Spiritual Formation, Safety Compliance
Specialization
Candidates should have experience in the food service industry, including team leadership and administrative tasks. A professional culinary background or some college education is preferred, and the ability to obtain ServeSafe certification is required.
Experience Required
Minimum 2 year(s)
Pizza Chef(06275) - 1003 ROYAL GORGE BLVD at DOMINOS PIZZA FRANCHISE
Cañon City, Colorado, United States - Full Time
Skills Needed
Food Preparation, Food Safety, Multitasking, Customer Service, Recipe Execution, Sanitation, Attention To Detail, Communication, Time Management, Driving, Inventory Management, Equipment Maintenance
Specialization
Must be able to perform physical tasks such as lifting up to 50 pounds, standing for long durations, and navigating stairs. Requires a valid driver's license with a safe driving record and access to an insured vehicle.
Chef de Projet Infrastructure Senior - F/H at EVERIENCE
Aix-en-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Infrastructure Project Management, Data Center Migration, Active Directory Migration, It Infrastructure, Project Governance, Risk Management, Technical Coordination, Stakeholder Management, Strategic Planning, System Administration, Network Security, Leadership, Communication, Problem Solving, Methodology Implementation
Specialization
Candidates must have at least 15 years of IT experience with a proven track record in managing data center and Active Directory migrations. Strong leadership, organizational skills, and a deep understanding of enterprise IT architectures are essential for this role.
Experience Required
Minimum 10 year(s)
Sushi Chef Manager - Morning Shifts Only at Hana Group
Lincoln, England, United Kingdom - Full Time
Skills Needed
Sushi Preparation, Team Leadership, Food Safety, Health And Safety Compliance, Inventory Management, Multitasking, Customer Service, Allergen Compliance, Staff Development, Time Management
Specialization
Requires experience in leading people and a strong understanding of food safety and health and safety regulations. Must be an early riser capable of preparing raw fish and meat products by hand in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Senior Sous Chef $100,000 to $110,000/ Year at Salamander Hospitality, Llc
Aspen, Colorado, United States -
Full Time

Start Date

Immediate

Expiry Date

20 Jun, 26

Salary

110000.0

Posted On

22 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Operations, Supervision, Food Quality, Recipe Adherence, Kitchen Execution, Team Leadership, Coaching, Food Safety, Cost Controls, Inventory Management, Menu Execution, Plating Standards, ServSafe Standards, Butchering, Sauce Preparation, Garde Manger

Industry

Hospitality

Description
POSITION OBJECTIVE The Senior Sous Chef supports the Executive Sous Chef in the daily execution and supervision of culinary operations across all outlets and banquet functions. This role is responsible for ensuring consistent food quality, adherence to established recipes and standards, and efficient kitchen execution during service. The Senior Sous Chef acts as a hands-on leader, directly overseeing line-level operations, coaching and developing culinary team members, and maintaining a disciplined, organized, and professional kitchen environment. The Senior Sous Chef is expected to lead by example, drive accountability on the line, and ensure proper execution of prep, production, and service while supporting cost controls, food safety standards, and team development. ESSENTIAL JOB FUNCTIONS * Support the Executive Sous Chef in the daily operation of all culinary outlets and banquet functions, ensuring smooth and efficient kitchen execution. * Act as the primary on-the-ground leader during service, directly supervising line operations and ensuring timely, high-quality food production. * Execute menus, recipes, plating standards, and portion control with consistency across all outlets and events. * Lead pre-shift meetings, communicate daily priorities, and ensure team readiness for service based on business levels and BEOs. * Oversee daily prep, production, and station organization to ensure proper setup, pars, and readiness for service. * Monitor ticket times and flow of service, proactively adjusting staffing and station support to maintain efficiency. * Step into any station as needed to support operations and maintain service standards during peak periods. * Train, coach, and develop line cooks, prep cooks, and stewards; provide real-time feedback and enforce accountability. * Reinforce kitchen SOPs, standards, and expectations, ensuring compliance with company policies and professional conduct. * Conduct regular line checks to ensure food quality, presentation, temperature, and consistency meet established standards. * Maintain strict adherence to food safety, sanitation, and ServSafe standards, including proper labeling, storage, and temperature logs. * Assist in inventory management, including receiving, storage, rotation (FIFO), and minimizing waste and spoilage. * Support cost control efforts by maintaining portion control, reducing waste, and ensuring efficient use of product. * Collaborate with the Executive Sous Chef on scheduling needs, staffing levels, and shift coverage to align with business demands. * Ensure proper communication and coordination with front-of-house, banquets, and events teams for seamless execution. * Support banquet execution by overseeing prep, timing, plating, and quality during events and group functions. * Identify operational inefficiencies and provide feedback or solutions to improve workflow, productivity, and team performance. * Maintain cleanliness, organization, and safety standards across all kitchen and storage areas at all times. * Act as Manager on Duty for the kitchen in the absence of the Executive Sous Chef, ensuring continuity of leadership and operations. EDUCATION/EXPERIENCE * Must be 18 years or older. * High school or equivalent education required. * Either graduated from culinary institute with 2 years of practical experience or 5 years cooking experience in fine dining with 2 years as supervisor.  REQUIREMENTS * Fluency in English (spoken, written, and read) is required; Spanish is a plus but not necessary. * Perform mathematical calculations including but not limited to conversion of recipes, inventories etc.  * Kitchen terminology required.  * Advanced culinary skills, cooking methods, butchering, soups, consommés, stocks, sauces, basic pastries, garde manger, product identification.  * Maintains proficiency across all cook stations, with the ability to relieve and support any position within the outlet. PHYSICAL DEMANDS * Work is primarily performed indoors, with frequent exposure to extreme temperatures (freezers at -10°F and kitchens up to +110°F) for extended periods. * Must be able to stand and walk for the majority of an 8-hour shift or longer. * Requires frequent bending, stooping, squatting, stretching, and reaching in limited spaces. * Manual dexterity required to handle knives, pots, pans, cutting tools, and operate kitchen equipment (slicers, mixers, grinders, etc.). * Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. * Must have sufficient vision, hearing, and speech to safely perform culinary tasks and communicate effectively in noisy kitchen environments. * Ability to lift and carry up to 30 lbs. regularly and push or pull carts and equipment up to 150 lbs. occasionally. * Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. WORK ENVIRONMENT * Energetic environment where multiple tasks are being performed at the same time. * Exposure to heat, steam, and noise from kitchen equipment, as well as handling hot items and sharp utensils. * Flexibility is essential, as shifts may include mornings, evenings, weekends, and holidays to meet the operational needs of the outlet and resort. RECEIPT AND ACKNOWLEDGEMENT I acknowledge and understand that:  * Receipt of the job description does not imply nor create a promise of employment, or an employment contract of any kind, and that my employment is at-will. * The job description provides a general summary of the position however it is not all inclusive. I know of no limitations that would prevent me from performing these functions with or without accommodation. I further understand that it is my responsibility to inform my supervisor at any time that I am unable to perform these functions.  * Job duties, tasks, work hours and work requirements may be changed at any time.  * Acceptable job performance includes completion of the job responsibilities as well as compliance with the policies, procedures, rules, and regulations of Aspen Meadows Resort. * I have read and understand this job description: Benefits for full-time employees include but are not limited to the following with an employee contribution: Medical, Dental, Vision, Short-term Disability, and Long-term Disability after 90 days of employment. Employer-provided Basic Life Insurance and Basic AD&D are provided after 90 days of employment. 401K eligibility is available to full-time employees after 90 days of employment, part-time employees can qualify to participate in a 401(k) plan after two consecutive years of working at least 500 hours. Currently, 401K Match is $0.50 on the $1.00 of an employee’s contribution up to 6%; there is a 5-year vesting period. Applications for all positions are accepted on an ongoing basis. Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate based on race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Salamander is a drug-free workplace and participant in E-Verify.  
Responsibilities
The Senior Sous Chef supports the Executive Sous Chef by supervising daily culinary operations across all outlets and banquets, ensuring consistent food quality and efficient kitchen execution during service. This role involves acting as a hands-on leader, coaching team members, enforcing standards, and supporting cost controls and food safety compliance.
Senior Sous Chef $100,000 to $110,000/ Year at Salamander Hospitality, Llc
Aspen, Colorado, United States - Full Time
Skills Needed
Culinary Operations, Supervision, Food Quality, Recipe Adherence, Kitchen Execution, Team Leadership, Coaching, Food Safety, Cost Controls, Inventory Management, Menu Execution, Plating Standards, Servsafe Standards, Butchering, Sauce Preparation, Garde Manger
Specialization
Candidates must be at least 18 with a high school education, possessing either a culinary institute degree plus 2 years of experience or 5 years of fine dining cooking experience with 2 years as a supervisor. Required skills include fluency in English, mathematical calculation ability, knowledge of kitchen terminology, and advanced culinary skills across various stations.
Experience Required
Minimum 5 year(s)
Gruppchef/Multidisciplinär Uppdragsledare at AFRY
Umeå, Västerbotten County, Sweden - Full Time
Skills Needed
People Management, Project Management, Business Development, Infrastructure Planning, Financial Planning, Strategic Planning, Client Relationship Management, Problem Solving, Multidisciplinary Leadership, Quality Management
Specialization
Requires a university degree in engineering or extensive infrastructure experience, with at least seven years of experience in civil engineering projects. Proficiency in both Swedish and English is mandatory.
Experience Required
Minimum 5 year(s)
Ingénieur - Chef de projet industriel H/F at Alten
Toulouse, Occitania, France - Full Time
Skills Needed
Project Management, Industrial Engineering, Planning, Risk Management, Cost Control, Reporting, Resource Management, Work Breakdown Structure, Aeronautics, English
Specialization
Candidates must hold a Master's degree (BAC+5) from an engineering school or equivalent. Proficiency in English is required for this role.
Experience Required
Minimum 2 year(s)
Senior Pastry Chef (Head of Pastry Section) at Hotel RIU Plaza Miami Beach
Phuket, Phuket, Thailand - Full Time
Skills Needed
Pastry Arts, Bakery Management, Financial Strategy, Budgeting, Inventory Efficiency, Cost Control, Team Leadership, Haccp, Food Safety, Allergen Control, Dietary Requirement Management, Multicultural Team Management, Menu Auditing, Production Scheduling, English Proficiency, Thai Proficiency
Specialization
Requires 7-10 years of high-volume culinary experience, including 4-5 years in a senior leadership role within a luxury resort. A degree in Pastry Arts or Hospitality and mandatory HACCP certifications are required, along with fluency in English and Thai.
Experience Required
Minimum 5 year(s)
Chef d’équipe monteur en ventilation //H/F- at Newslot Recrutement
Fillière, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Ventilation Installation, Team Management, Technical Plan Reading, Hvac Systems, Site Coordination, Safety Compliance, Quality Control, Resource Planning, Technical Supervision, Client Relations
Specialization
Confirmed experience in HVAC/ventilation installation and team leadership on construction sites is required. Must be able to interpret technical drawings and possess strong organizational and interpersonal skills.
Experience Required
Minimum 5 year(s)
Chef(fe) d'équipe e-service client (F/H ) at Veolia Environnement SA
Saint-Maurice, Ile-de-France, France - Full Time
Skills Needed
Team Management, Customer Relationship Management, Crm Tools, Performance Monitoring, Conflict Resolution, Digital Communication, Reporting, Process Optimization, Leadership, Active Listening, Written Communication, Organization, Problem Solving, Resilience, Data Confidentiality, Recruitment
Specialization
Requires a degree (BAC to BAC+2) in management, administration, or customer relations with 2-3 years of experience in a call center or e-service environment. Candidates should possess strong leadership skills, CRM proficiency, and excellent written and oral communication abilities.
Experience Required
Minimum 2 year(s)
Chef.fe de Projet ERP Sage X3 Senior.e F/H at 4CAD Group
, , France - Full Time
Skills Needed
Sage X3, Erp Project Management, Production Module, Trading Module, Project Planning, Change Management, Client Communication, Leadership, English, French
Specialization
Requires a Master's degree (Bac +5) and 5 to 8 years of experience in ERP project management, specifically with Sage X3. Must have expertise in Production and Trading modules and experience in industrial contexts.
Experience Required
Minimum 5 year(s)
Chef de produit Exclusif web junior (F/H) at Conforama
Lognes, Ile-de-France, France - Full Time
Skills Needed
E Commerce Management, Product Selection, Market Analysis, Competitive Intelligence, Inventory Management, Digital Marketing, Performance Analysis, Supplier Relations, Customer Orientation, Organization, Teamwork, It Proficiency, English Proficiency
Specialization
Requires a background in commerce, marketing, or e-commerce with a strong understanding of digital challenges. Candidates must be organized, proactive, and proficient in IT tools, with professional English being an asset.
Chef de projet MOE Hydraulique urbaine H/F at Egis Group
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Project Management, Hydraulic Engineering, Water Treatment, Technical Studies, Client Relations, Budget Management, Team Leadership, Report Writing, Communication Skills, Autonomy, Initiative, Environmental Sustainability, Construction Management, Feasibility Studies, Process Engineering, Urban Hydraulics
Specialization
Candidates should have a degree in engineering and at least 8 years of experience in urban hydraulics and water treatment. Expertise in project management and the ability to lead teams are essential.
Experience Required
Minimum 10 year(s)
Junior Sous Chef | Bacar Restaurant & Bar at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Kitchen Supervision, Food Preparation, Menu Design, Haccp Standards, Food Safety, Leadership, Culinary Arts, Team Training, Hygiene Management, Cooking Techniques
Specialization
Candidates should be experienced Chef de Parties or Junior Sous Chefs with trade and food safety qualifications. Must possess strong leadership skills, knowledge of food trends, and full work rights in Australia.
Experience Required
Minimum 2 year(s)
Ingénieur Chef de Projet Industriel (H/F) at Alten
Nantes, Pays de la Loire, France - Full Time
Skills Needed
Industrial Project Management, Aeronautics, Technical Documentation, Scheduling, Reporting, Kpi Management, Problem Solving, Contract Management, Design Reviews, Supplier Management, Quality Compliance, English Proficiency, Teamwork, Autonomy, Mechanical Engineering, Industrial Engineering
Specialization
Candidates must hold a Master's degree or Engineering diploma in Industrial or Mechanical Engineering. A minimum of 4 years of experience in industrial project management or the aeronautics sector is required.
Experience Required
Minimum 2 year(s)
Junior Sous Chef - The St. Regis Singapore at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Singapore - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Employee Coaching, Scheduling, Quality Control, Guest Service, Menu Planning, Team Leadership
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Pizza Chef(05894) - 2446 Old Springville Rd at DOMINOS PIZZA FRANCHISE
Birmingham, Alabama, United States - Full Time
Skills Needed
Food Preparation, Food Safety, Sanitation, Multitasking, Troubleshooting, Communication, Recipe Execution, Time Management, Attention To Detail, Teamwork
Specialization
Candidates must be at least 16 years old and capable of passing a background check. Proficiency in food safety, sanitation, and the ability to work efficiently in a fast-paced environment are required.
Chef de projet technique - ferroviaire H/F at Segula Technologies
Noisy-le-Grand, Ile-de-France, France - Full Time
Skills Needed
Technical Coordination, Project Management, Requirements Management, Railway Systems, Information Systems Architecture, Reporting, Ms Project, Microsoft Office 365, Reqtify, Technical Documentation, Interface Coordination, Stakeholder Management
Specialization
Requires a Master's degree (Bac +5) with 2 to 6 years of experience in similar roles, preferably in the railway industry. Proficiency in project management tools like MS Project and requirements management software like Reqtify is essential.
Experience Required
Minimum 2 year(s)
Teamchef till Bank & Reception i Stockholm at Securitas USA Corporate Services
Stockholm, , Sweden - Full Time
Skills Needed
Leadership, Personnel Management, Operational Management, Customer Service, Security Industry Knowledge, Communication, Administrative Skills, Systematic Work Environment Management, Conflict Resolution, Decision Making, Relationship Building, Kpi Tracking, Recruitment, Problem Solving
Specialization
Candidates must have documented experience in a leadership role with personnel responsibility, preferably within the security industry. A valid B-driver's license and the ability to pass a security clearance are mandatory requirements for the position.
Experience Required
Minimum 5 year(s)
Chef de Cuisine - Mirabelle, BiB Gourmand at Relais & Châteaux Park-Hotel Egerner Höfe
Langres, Great East, France - Full Time
Skills Needed
Culinary Production, Kitchen Management, Stock Management, Team Leadership, Staff Training, Menu Creativity, Culinary Techniques, Seasonality Knowledge, Organization, Collaborative Leadership
Specialization
Requires a culinary degree (CAP, Bac Pro or equivalent) and a strong passion for seasonal, creative gastronomy. Candidates must demonstrate leadership skills, rigor, and mastery of professional culinary techniques.
Experience Required
Minimum 5 year(s)
Washington Family Ranch - Chef II Seasonal at Young Life
Antelope, Oregon, United States - Full Time
Skills Needed
Culinary Arts, Food Service Management, Team Leadership, Menu Development, Inventory Control, Food Cost Tracking, Hospitality, Staff Training, Budget Management, Interpersonal Communication, Professionalism, Stewardship, Spiritual Formation, Safety Compliance
Specialization
Candidates should have experience in the food service industry, including team leadership and administrative tasks. A professional culinary background or some college education is preferred, and the ability to obtain ServeSafe certification is required.
Experience Required
Minimum 2 year(s)
Pizza Chef(06275) - 1003 ROYAL GORGE BLVD at DOMINOS PIZZA FRANCHISE
Cañon City, Colorado, United States - Full Time
Skills Needed
Food Preparation, Food Safety, Multitasking, Customer Service, Recipe Execution, Sanitation, Attention To Detail, Communication, Time Management, Driving, Inventory Management, Equipment Maintenance
Specialization
Must be able to perform physical tasks such as lifting up to 50 pounds, standing for long durations, and navigating stairs. Requires a valid driver's license with a safe driving record and access to an insured vehicle.
Chef de Projet Infrastructure Senior - F/H at EVERIENCE
Aix-en-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Infrastructure Project Management, Data Center Migration, Active Directory Migration, It Infrastructure, Project Governance, Risk Management, Technical Coordination, Stakeholder Management, Strategic Planning, System Administration, Network Security, Leadership, Communication, Problem Solving, Methodology Implementation
Specialization
Candidates must have at least 15 years of IT experience with a proven track record in managing data center and Active Directory migrations. Strong leadership, organizational skills, and a deep understanding of enterprise IT architectures are essential for this role.
Experience Required
Minimum 10 year(s)
Sushi Chef Manager - Morning Shifts Only at Hana Group
Lincoln, England, United Kingdom - Full Time
Skills Needed
Sushi Preparation, Team Leadership, Food Safety, Health And Safety Compliance, Inventory Management, Multitasking, Customer Service, Allergen Compliance, Staff Development, Time Management
Specialization
Requires experience in leading people and a strong understanding of food safety and health and safety regulations. Must be an early riser capable of preparing raw fish and meat products by hand in a fast-paced environment.
Experience Required
Minimum 2 year(s)