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Chef De Partie Jobs overseas

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Pastry Sous-Chef – 2 Michelin-Star Restaurant Georges Blanc H/F at Relais & Châteaux Park-Hotel Egerner Höfe
Vonnas, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Pastry Production, Team Leadership, Menu Development, Haccp Compliance, Stock Management, Chocolate Work, Petits Fours, Dessert Creation, Kitchen Coordination, Staff Training
Specialization
Candidates must have the ability to lead and motivate a pastry team and ensure flawless execution of high-end gastronomic pastry. Experience in managing stock and contributing to creative dessert concepts within a luxury environment is required.
Experience Required
Minimum 5 year(s)
Chef de Cuisine - Six Senses Quexigal Palace (New Hotel Opening) at IHG Career
Cebreros, Castile and León, Spain - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Innovation, Lqa Standards, Inventory Management, Budgeting, Staff Leadership, Food Safety, Sustainability Practices, Ms Office, English Proficiency, Spanish Proficiency
Specialization
Requires a Diploma in Culinary Arts and over five years of experience in a similar luxury hotel role. Must possess a valid European work permit and fluency in both English and Spanish.
Experience Required
Minimum 5 year(s)
Demi-chef de rang de la Winstub du Chambard***** Relais&Châteaux at Relais & Châteaux Park-Hotel Egerner Höfe
Kaysersberg-Vignoble, Grand Est, France - Full Time
Skills Needed
Communication, Problem Solving, Pressure Management, Multitasking, Attention To Detail, Customer Service, Wine Knowledge, Food Knowledge, Team Coordination, Table Presentation
Specialization
Candidates must possess excellent communication skills and the ability to work effectively under pressure with high attention to detail. A passion for food and wine, along with flexibility to work weekends and holidays, is required.
Experience Required
Minimum 2 year(s)
Assistant(e) Chef(fe) de Projet Marketing Opérationnel Casinos at Barrière
Paris, Ile-de-France, France - Full Time
Skills Needed
Marketing Coordination, Project Management, Market Benchmarking, Budget Tracking, Creative Briefing, Operational Reporting, Interpersonal Communication, Organization, Creativity, Teamwork
Specialization
Requires a Master 1 or 2 degree in business, communication, or marketing with a first successful professional experience. Candidates must be organized, dynamic, and available for an apprenticeship rhythm of 4 days in company and 1 day in school.
Assistant.e chef.fe de produit Jour - Alternance Septembre 2026 at Etam Groupe
Clichy, Ile-de-France, France - Full Time
Skills Needed
Plm Software, Product Referencing, Market Research, Competitive Benchmarking, Microsoft Excel, Microsoft Office Pack, English Fluency, Analytical Skills, Product Sensitivity, Sample Management
Specialization
Candidates should be pursuing a degree in fashion business or a university equivalent and possess strong analytical and interpersonal skills. Proficiency in Microsoft Excel and fluency in English are required.
CDD - Chef(fe) cuisine coordinateur des fiches techniques (F/H/X) at Accor
Saint-Ouen-l'Aumône, Ile-de-France, France - Full Time
Skills Needed
Technical Sheet Writing, Culinary R&D, Database Management, Plating Design, Cost Control, Allergen Management, Culinary Vocabulary, Organization, Autonomy, Interpersonal Skills, Computer Literacy
Specialization
Candidates must possess a strong culinary culture with sensitivity to techniques and products, as well as proficiency in computer tools. Rigor, autonomy, and the ability to interact effectively across production, purchasing, and quality departments are essential.
Experience Required
Minimum 2 year(s)
Commis Chef | Vedema, a Luxury Collection Resort (Season 2026) at Empiria Group
Thira Municipal Unit, Aegean, Greece - Full Time
Skills Needed
Food Preparation, Food Safety, Kitchen Operations, Mise En Place, Hygiene Standards, Teamwork, Time Management, Attention To Detail, Communication Skills, Adaptability
Specialization
Candidates should have basic knowledge of food safety and kitchen operations, with previous experience being an advantage. A team-oriented personality with a passion for culinary excellence and the ability to work in a fast-paced environment is required.
STAGE - Assistant Ingénieur Chef de Projet Hermès Horizons (H/F) at Hermes
Pantin, Ile-de-France, France - Full Time
Skills Needed
Project Management, Supply Chain Management, Industrial Design, Risk Analysis, Budget Tracking, Procurement, Quality Assurance, Logistics Management, Microsoft Excel, Microsoft Word, English Fluency, Process Improvement, Coordination, Technical Analysis, Reporting
Specialization
Candidates should be students from a technical or business background (Engineering or Business School) with strong organizational skills and a passion for craftsmanship. Fluency in English and proficiency in office software are required.
Sous Chef - Japanese Cuisine | InterContinental Halong Bay Resort at IHG Career
Hạ Long, Quảng Ninh Province, Vietnam - Full Time
Skills Needed
Japanese Cuisine, Kitchen Operations Management, Menu Development, Team Leadership, Haccp, Food Safety, Cost Control, Inventory Management, Sushi, Sashimi, Robata, Teppanyaki, Staff Training, Recipe Standardization, Quality Control, Time Management
Specialization
Requires 3-5 years of experience in Japanese cuisine within upscale hospitality settings and a diploma in Culinary Arts. Candidates must possess strong leadership skills and a deep understanding of traditional and contemporary Japanese culinary techniques.
Experience Required
Minimum 2 year(s)
Commis Chef | Istoria, a Member of Design Hotels (Season 2026) at Empiria Group
Thira Municipal Unit, Aegean, Greece - Full Time
Skills Needed
Food Preparation, Food Safety, Kitchen Operations, Mise En Place, Hygiene Standards, Teamwork, Time Management, Organization, Communication Skills, Adaptability
Specialization
Candidates should have basic knowledge of food safety and kitchen operations, with previous experience being an advantage. A team-oriented personality with strong attention to detail and the ability to work in a fast-paced environment is required.
Chef de rang IRD evening/Room service (Winter 26/27) - W VERBIER at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Verbier, Wallis, Switzerland - Full Time
Skills Needed
Order Taking, Table Setting, Guest Service, French Fluency, English Fluency, Attention To Detail, Customer Experience, Hospitality Management
Specialization
Requires fluency in French and English and a professional certification in restoration or 2 years of similar experience. Candidates must be outgoing, meticulous, and available for night shifts during the winter season.
Experience Required
Minimum 2 year(s)
Demi Chef - L'Envol Pastry (2 Stars Michelin French Restaurant) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hong Kong, Hong Kong Island, Hong Kong S.A.R. - Full Time
Skills Needed
Pastry Preparation, Food Garnish, Recipe Adherence, Temperature Regulation, Food Safety, Inventory Monitoring, Staff Coaching, Quality Control, Cold Food Preparation, Kitchen Management
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Chef Sommelier (H/F) - Brasserie Le Jardin - Domaine les Crayères at Relais & Châteaux Park-Hotel Egerner Höfe
Reims, Great East, France - Full Time
Skills Needed
Wine Selection, Team Management, Inventory Management, Customer Service, Wine Pairing, Staff Training, Purchasing, Fluent English, Beverage Menu Design, Hospitality Management
Specialization
Requires a degree in sommellerie or hotel management with significant experience in wine service and team leadership. Must be fluent in English and possess a strong sense of customer hospitality and elegance.
Experience Required
Minimum 5 year(s)
CHEF DE SECTEUR RHF - REGION RHONE ALPES AUVERGNE FRANCE (H/F) at Groupement Les Mousquetaires
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Sales Techniques, Negotiation, Prospecting, Network Development, Crm Tools, Market Analysis, Account Management, Product Promotion, Distribution Channel Management, Reporting
Specialization
Requires a Bachelor's or Master's degree in commerce and a successful previous experience in the Out-of-Home catering (RHF) sector. Candidates must possess strong negotiation skills and a deep understanding of agri-food distribution circuits.
Experience Required
Minimum 2 year(s)
CHEF DE RAYON CHARCUTERIE TRAITEUR CUISINE TRADITIONNELS (H/F) at Groupement Les Mousquetaires
Limoges, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Department Management, Team Leadership, Hygiene Standards Compliance, Inventory Management, Sales Strategy, Customer Relationship Management, Staff Training, Traditional Deli Expertise, Merchandising, Budget Management
Specialization
Requires a CAP/BEP or BP in Charcuterie/Catering or significant experience in traditional retail sales. Must have confirmed experience in large-scale distribution or artisanal crafts with strong interpersonal and commercial skills.
Experience Required
Minimum 5 year(s)
Alternant·e - Assistant·e Chef·fe de Projet Merch & E-commerce at Believe
Paris, Ile-de-France, France - Full Time
Skills Needed
E Commerce Management, Digital Marketing, Cms, Erp, Crm, Adobe Photoshop, Adobe Illustrator, Microsoft 365, Google Workspace, Logistics Coordination, Product Data Management, Customer Service, Project Management, Communication, Visual Briefing
Specialization
Candidates should be Master 2 students in business, e-commerce, or digital marketing with a preference for experience in music or streetwear. Technical proficiency in Adobe Suite, CMS, ERP, and CRM tools is required along with strong rigor and organizational skills.
Junior Sous Chef - JW Steakhouse at JW Marriott Grosvenor House at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
London, England, United Kingdom - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Coaching, Teamwork, Attention To Detail, Guest Service
Specialization
Previous kitchen experience is required along with strong teamwork skills and attention to detail. Candidates should possess a positive outlook and an outgoing personality.
Experience Required
Minimum 2 year(s)
Sous Chef für ein stilvolles Hotel gesucht | (Ref.: 3911) (m/w/d) at AV Group
Bad Hofgastein, Salzburg, Austria - Full Time
Skills Needed
Menu Planning, Kitchen Management, Food Preparation, Quality Control, Hygiene Standards, Team Leadership, Customer Service
Specialization
Requires a successfully completed vocational training in cooking and a passion for serving high-end hotel guests. Previous experience in various kitchen roles is an advantage, along with reliability and a team-oriented mindset.
Experience Required
Minimum 2 year(s)
Restaurant Chef/ Executive Kitchen Manager (For Future Openings) at Urban Plates
San Jose, California, United States - Full Time
Skills Needed
Scratch Cooking, Cost Of Goods Management, Inventory Management, Team Leadership, Boh Management, Kitchen Equipment Operation, Performance Management, Culinary Operations
Specialization
Candidates must have experience cooking from scratch with fresh ingredients and managing BOH teams and inventory costs. Proficiency with modern kitchen technology and management systems like Dayforce and Brink is required.
Experience Required
Minimum 5 year(s)
Sous-Chef de Cuisine (H/F) Café de Paris - Hôtel Le Place d'Armes at Relais & Châteaux Park-Hotel Egerner Höfe
Luxembourg, Luxembourg, Luxembourg - Full Time
Skills Needed
Culinary Production, Menu Planning, Haccp, Team Management, Inventory Management, Quality Control, Kitchen Coordination, Staff Training, Hygiene And Safety Standards, Priority Management
Specialization
Requires strong organizational skills, management ability, and a deep curiosity for culinary arts. Proficiency in HACCP methods and a rigorous approach to quality and confidentiality are essential.
Experience Required
Minimum 5 year(s)
Pastry Sous-Chef – 2 Michelin-Star Restaurant Georges Blanc H/F at Relais & Châteaux Park-Hotel Egerner Höfe
Vonnas, Auvergne-Rhône-Alpes, France -
Full Time

Start Date

Immediate

Expiry Date

04 Sep, 26

Salary

0.0

Posted On

06 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Pastry Production, Team Leadership, Menu Development, HACCP Compliance, Stock Management, Chocolate Work, Petits Fours, Dessert Creation, Kitchen Coordination, Staff Training

Industry

Hospitality

Description
Company Description Over 150 years of tradition: step into a world of flavours and exceptional products. Recognised as one of the finest ambassadors of French gastronomy, Georges Blanc offers cuisine that combines reimagined tradition and creativity, built around outstanding seasonal ingredients. Full of character, his cuisine reflects both his personality and his sensitivity. His dishes bear witness to his enduring passion for his native region. He delights in showcasing the emblematic Bresse poultry and revisiting his grandmother’s “Crêpes Vonnassiennes”... Awarded Michelin stars since 1929, the Georges Blanc Gastronomic Restaurant, located in Vonnas at the heart of the Vallée de la Gastronomie, invites you to enjoy a gastronomic meal in the heart of Bresse. The chef draws inspiration from his family history, which he revisits with elegance and simplicity. Flavours, colours, textures and aromas come together brilliantly in this restaurant crowned with two Michelin stars. As you will have understood, our values are sharing, heritage, passing on expertise, and tradition. We invite you to work within our Michelin-starred gastronomic restaurant, signed by Georges Blanc and awarded by the Michelin Guide since 1929, to offer our guests a truly timeless experience. “Every day, learn a little more.” Job Description A true icon of French gastronomy, Maison Georges Blanc has embodied excellence, precision, and the art of hospitality for generations. Its two Michelin-starred restaurant offers refined cuisine rooted in tradition, while embracing creativity and modern culinary techniques. As a key member of the Pastry team, the Pastry Sous-Chef supports the Executive Pastry Chef in leading the pastry brigade and ensuring the highest standards of quality, creativity, and execution. This role involves supervising daily pastry operations, coordinating production and service, and contributing to the continuous pursuit of excellence expected in Michelin-starred gastronomy. Qualifications Assisting the Executive Pastry Chef in the daily management and organization of the pastry department. Supervising pastry production and service to ensure consistency, precision, and excellence in every creation. Leading, training, and motivating the pastry brigade, including Chef de Partie, Demi-Chef de Partie, and Commis Pastry Chefs. Ensuring the flawless execution of desserts, pastries, chocolates, petits fours, and seasonal creations. Coordinating with the kitchen brigade to ensure smooth service and a seamless guest experience. Maintaining strict compliance with hygiene and food safety standards (HACCP). Managing stock levels, ordering, and optimizing the use of premium ingredients. Contributing to the development of new desserts and pastry concepts while respecting the identity and standards of Maison Georges Blanc. Upholding the values, discipline, creativity, and excellence of Maison Georges Blanc. Additional Information Benefits Enjoy a unique and peaceful working environment in the heart of the village of Vonnas. Join the Georges Blanc Group and benefit from career development opportunities across its various establishments. As one of our ambassadors, you will help place our heritage at the heart of every guest experience. Free accommodation is available during your probationary period, along with access to housing assistance schemes. As the gastronomic restaurant is closed on Monday, Tuesday, Wednesday and Thursday lunchtimes, you will benefit from three days off per week during quieter periods. During the summer season, the restaurant is also open on Wednesday evenings. Georges Blanc and his teams are committed to both environmental sustainability and the well-being of their employees. Department: Kitchen

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Responsibilities
Support the Executive Pastry Chef in leading the pastry brigade and managing daily operations to ensure Michelin-star quality. Supervise the production of desserts, chocolates, and seasonal creations while maintaining strict hygiene standards.
Pastry Sous-Chef – 2 Michelin-Star Restaurant Georges Blanc H/F at Relais & Châteaux Park-Hotel Egerner Höfe
Vonnas, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Pastry Production, Team Leadership, Menu Development, Haccp Compliance, Stock Management, Chocolate Work, Petits Fours, Dessert Creation, Kitchen Coordination, Staff Training
Specialization
Candidates must have the ability to lead and motivate a pastry team and ensure flawless execution of high-end gastronomic pastry. Experience in managing stock and contributing to creative dessert concepts within a luxury environment is required.
Experience Required
Minimum 5 year(s)
Chef de Cuisine - Six Senses Quexigal Palace (New Hotel Opening) at IHG Career
Cebreros, Castile and León, Spain - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Innovation, Lqa Standards, Inventory Management, Budgeting, Staff Leadership, Food Safety, Sustainability Practices, Ms Office, English Proficiency, Spanish Proficiency
Specialization
Requires a Diploma in Culinary Arts and over five years of experience in a similar luxury hotel role. Must possess a valid European work permit and fluency in both English and Spanish.
Experience Required
Minimum 5 year(s)
Demi-chef de rang de la Winstub du Chambard***** Relais&Châteaux at Relais & Châteaux Park-Hotel Egerner Höfe
Kaysersberg-Vignoble, Grand Est, France - Full Time
Skills Needed
Communication, Problem Solving, Pressure Management, Multitasking, Attention To Detail, Customer Service, Wine Knowledge, Food Knowledge, Team Coordination, Table Presentation
Specialization
Candidates must possess excellent communication skills and the ability to work effectively under pressure with high attention to detail. A passion for food and wine, along with flexibility to work weekends and holidays, is required.
Experience Required
Minimum 2 year(s)
Assistant(e) Chef(fe) de Projet Marketing Opérationnel Casinos at Barrière
Paris, Ile-de-France, France - Full Time
Skills Needed
Marketing Coordination, Project Management, Market Benchmarking, Budget Tracking, Creative Briefing, Operational Reporting, Interpersonal Communication, Organization, Creativity, Teamwork
Specialization
Requires a Master 1 or 2 degree in business, communication, or marketing with a first successful professional experience. Candidates must be organized, dynamic, and available for an apprenticeship rhythm of 4 days in company and 1 day in school.
Assistant.e chef.fe de produit Jour - Alternance Septembre 2026 at Etam Groupe
Clichy, Ile-de-France, France - Full Time
Skills Needed
Plm Software, Product Referencing, Market Research, Competitive Benchmarking, Microsoft Excel, Microsoft Office Pack, English Fluency, Analytical Skills, Product Sensitivity, Sample Management
Specialization
Candidates should be pursuing a degree in fashion business or a university equivalent and possess strong analytical and interpersonal skills. Proficiency in Microsoft Excel and fluency in English are required.
CDD - Chef(fe) cuisine coordinateur des fiches techniques (F/H/X) at Accor
Saint-Ouen-l'Aumône, Ile-de-France, France - Full Time
Skills Needed
Technical Sheet Writing, Culinary R&D, Database Management, Plating Design, Cost Control, Allergen Management, Culinary Vocabulary, Organization, Autonomy, Interpersonal Skills, Computer Literacy
Specialization
Candidates must possess a strong culinary culture with sensitivity to techniques and products, as well as proficiency in computer tools. Rigor, autonomy, and the ability to interact effectively across production, purchasing, and quality departments are essential.
Experience Required
Minimum 2 year(s)
Commis Chef | Vedema, a Luxury Collection Resort (Season 2026) at Empiria Group
Thira Municipal Unit, Aegean, Greece - Full Time
Skills Needed
Food Preparation, Food Safety, Kitchen Operations, Mise En Place, Hygiene Standards, Teamwork, Time Management, Attention To Detail, Communication Skills, Adaptability
Specialization
Candidates should have basic knowledge of food safety and kitchen operations, with previous experience being an advantage. A team-oriented personality with a passion for culinary excellence and the ability to work in a fast-paced environment is required.
STAGE - Assistant Ingénieur Chef de Projet Hermès Horizons (H/F) at Hermes
Pantin, Ile-de-France, France - Full Time
Skills Needed
Project Management, Supply Chain Management, Industrial Design, Risk Analysis, Budget Tracking, Procurement, Quality Assurance, Logistics Management, Microsoft Excel, Microsoft Word, English Fluency, Process Improvement, Coordination, Technical Analysis, Reporting
Specialization
Candidates should be students from a technical or business background (Engineering or Business School) with strong organizational skills and a passion for craftsmanship. Fluency in English and proficiency in office software are required.
Sous Chef - Japanese Cuisine | InterContinental Halong Bay Resort at IHG Career
Hạ Long, Quảng Ninh Province, Vietnam - Full Time
Skills Needed
Japanese Cuisine, Kitchen Operations Management, Menu Development, Team Leadership, Haccp, Food Safety, Cost Control, Inventory Management, Sushi, Sashimi, Robata, Teppanyaki, Staff Training, Recipe Standardization, Quality Control, Time Management
Specialization
Requires 3-5 years of experience in Japanese cuisine within upscale hospitality settings and a diploma in Culinary Arts. Candidates must possess strong leadership skills and a deep understanding of traditional and contemporary Japanese culinary techniques.
Experience Required
Minimum 2 year(s)
Commis Chef | Istoria, a Member of Design Hotels (Season 2026) at Empiria Group
Thira Municipal Unit, Aegean, Greece - Full Time
Skills Needed
Food Preparation, Food Safety, Kitchen Operations, Mise En Place, Hygiene Standards, Teamwork, Time Management, Organization, Communication Skills, Adaptability
Specialization
Candidates should have basic knowledge of food safety and kitchen operations, with previous experience being an advantage. A team-oriented personality with strong attention to detail and the ability to work in a fast-paced environment is required.
Chef de rang IRD evening/Room service (Winter 26/27) - W VERBIER at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Verbier, Wallis, Switzerland - Full Time
Skills Needed
Order Taking, Table Setting, Guest Service, French Fluency, English Fluency, Attention To Detail, Customer Experience, Hospitality Management
Specialization
Requires fluency in French and English and a professional certification in restoration or 2 years of similar experience. Candidates must be outgoing, meticulous, and available for night shifts during the winter season.
Experience Required
Minimum 2 year(s)
Demi Chef - L'Envol Pastry (2 Stars Michelin French Restaurant) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hong Kong, Hong Kong Island, Hong Kong S.A.R. - Full Time
Skills Needed
Pastry Preparation, Food Garnish, Recipe Adherence, Temperature Regulation, Food Safety, Inventory Monitoring, Staff Coaching, Quality Control, Cold Food Preparation, Kitchen Management
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Chef Sommelier (H/F) - Brasserie Le Jardin - Domaine les Crayères at Relais & Châteaux Park-Hotel Egerner Höfe
Reims, Great East, France - Full Time
Skills Needed
Wine Selection, Team Management, Inventory Management, Customer Service, Wine Pairing, Staff Training, Purchasing, Fluent English, Beverage Menu Design, Hospitality Management
Specialization
Requires a degree in sommellerie or hotel management with significant experience in wine service and team leadership. Must be fluent in English and possess a strong sense of customer hospitality and elegance.
Experience Required
Minimum 5 year(s)
CHEF DE SECTEUR RHF - REGION RHONE ALPES AUVERGNE FRANCE (H/F) at Groupement Les Mousquetaires
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Sales Techniques, Negotiation, Prospecting, Network Development, Crm Tools, Market Analysis, Account Management, Product Promotion, Distribution Channel Management, Reporting
Specialization
Requires a Bachelor's or Master's degree in commerce and a successful previous experience in the Out-of-Home catering (RHF) sector. Candidates must possess strong negotiation skills and a deep understanding of agri-food distribution circuits.
Experience Required
Minimum 2 year(s)
CHEF DE RAYON CHARCUTERIE TRAITEUR CUISINE TRADITIONNELS (H/F) at Groupement Les Mousquetaires
Limoges, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Department Management, Team Leadership, Hygiene Standards Compliance, Inventory Management, Sales Strategy, Customer Relationship Management, Staff Training, Traditional Deli Expertise, Merchandising, Budget Management
Specialization
Requires a CAP/BEP or BP in Charcuterie/Catering or significant experience in traditional retail sales. Must have confirmed experience in large-scale distribution or artisanal crafts with strong interpersonal and commercial skills.
Experience Required
Minimum 5 year(s)
Alternant·e - Assistant·e Chef·fe de Projet Merch & E-commerce at Believe
Paris, Ile-de-France, France - Full Time
Skills Needed
E Commerce Management, Digital Marketing, Cms, Erp, Crm, Adobe Photoshop, Adobe Illustrator, Microsoft 365, Google Workspace, Logistics Coordination, Product Data Management, Customer Service, Project Management, Communication, Visual Briefing
Specialization
Candidates should be Master 2 students in business, e-commerce, or digital marketing with a preference for experience in music or streetwear. Technical proficiency in Adobe Suite, CMS, ERP, and CRM tools is required along with strong rigor and organizational skills.
Junior Sous Chef - JW Steakhouse at JW Marriott Grosvenor House at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
London, England, United Kingdom - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Coaching, Teamwork, Attention To Detail, Guest Service
Specialization
Previous kitchen experience is required along with strong teamwork skills and attention to detail. Candidates should possess a positive outlook and an outgoing personality.
Experience Required
Minimum 2 year(s)
Sous Chef für ein stilvolles Hotel gesucht | (Ref.: 3911) (m/w/d) at AV Group
Bad Hofgastein, Salzburg, Austria - Full Time
Skills Needed
Menu Planning, Kitchen Management, Food Preparation, Quality Control, Hygiene Standards, Team Leadership, Customer Service
Specialization
Requires a successfully completed vocational training in cooking and a passion for serving high-end hotel guests. Previous experience in various kitchen roles is an advantage, along with reliability and a team-oriented mindset.
Experience Required
Minimum 2 year(s)
Restaurant Chef/ Executive Kitchen Manager (For Future Openings) at Urban Plates
San Jose, California, United States - Full Time
Skills Needed
Scratch Cooking, Cost Of Goods Management, Inventory Management, Team Leadership, Boh Management, Kitchen Equipment Operation, Performance Management, Culinary Operations
Specialization
Candidates must have experience cooking from scratch with fresh ingredients and managing BOH teams and inventory costs. Proficiency with modern kitchen technology and management systems like Dayforce and Brink is required.
Experience Required
Minimum 5 year(s)
Sous-Chef de Cuisine (H/F) Café de Paris - Hôtel Le Place d'Armes at Relais & Châteaux Park-Hotel Egerner Höfe
Luxembourg, Luxembourg, Luxembourg - Full Time
Skills Needed
Culinary Production, Menu Planning, Haccp, Team Management, Inventory Management, Quality Control, Kitchen Coordination, Staff Training, Hygiene And Safety Standards, Priority Management
Specialization
Requires strong organizational skills, management ability, and a deep curiosity for culinary arts. Proficiency in HACCP methods and a rigorous approach to quality and confidentiality are essential.
Experience Required
Minimum 5 year(s)