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Chef De Partie Jobs overseas

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[InterContinental Phu Quoc] - Chef De Cuisine (Banquet) at IHG Career
, , Vietnam - Full Time
Skills Needed
Team Management, Coaching, Performance Appraisal, Food Safety, Budget Management, Cost Control, Menu Development, Food Preparation, Quality Control, Communication, Training, Event Coordination, Problem Solving, Hygiene Standards, Staff Development, Culinary Standards
Specialization
The position requires significant experience in culinary management and a strong understanding of food safety and hygiene practices. Candidates should also possess skills in team development and financial oversight.
Experience Required
Minimum 5 year(s)
Executive Sous Chef - (on board luxury river cruise ship) at Scenic
, , - Full Time
Skills Needed
N/A
Chef de Cuisine spécialisé en gastronomie italienne (H/F) at Sige Relais Chateaux
Crozet, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Team Spirit, Quality Control, Customer Satisfaction, Menu Development, Staff Management, Hygiene Standards, Safety Regulations, Training, Collaboration, Creativity, Attention To Detail, Luxury Hospitality, Italian Cuisine, Communication, Problem Solving
Specialization
Candidates should have a CAP/BEP qualification and significant experience in a similar role. An impeccable appearance and behavior aligned with the establishment's culture are also required.
Experience Required
Minimum 5 year(s)
Chef Sommelier (H/F) - Le Jardin - Domaine les Crayères at Sige Relais Chateaux
Reims, Great East, France - Full Time
Skills Needed
Sommellerie, Management, Customer Service, Wine Knowledge, Team Leadership, Communication, Training, Inventory Management
Specialization
Candidates should have a degree in sommellerie or hospitality and significant experience in a similar role, ideally in bistronomic or gastronomic settings. Strong customer service skills and fluent English are essential.
Experience Required
Minimum 5 year(s)
Ingénieur Chef de Projet en Electronique Hardware (F/H) at ALTEN Consulting Services GmbH
Rennes, Brittany, France - Full Time
Skills Needed
Project Management, Electronics, Feasibility Studies, Technical Collaboration, Documentation Validation, Team Training, Task Definition, Project Management Software
Specialization
Candidates should hold a Bac+5 degree in engineering or a related field and have at least 4 years of experience in electronics. They should be recognized for their rigor, autonomy, and adaptability.
Experience Required
Minimum 2 year(s)
Ingénieur Chef de Projet en Electronique Hardware (F/H) at ALTEN Consulting Services GmbH
Rennes, Brittany, France - Full Time
Skills Needed
Project Management, Electronics, Hardware, Feasibility Studies, Technical Collaboration, Documentation, Team Training, Autonomy, Adaptability, Rigor
Specialization
Candidates should have a Bac+5 degree in engineering or a related field and at least 4 years of experience in electronics. They should be recognized for their rigor, autonomy, and strong adaptability.
Experience Required
Minimum 2 year(s)
Chef de projet en Maitrise d'Œuvre fluviale confirmé H/F at Egis Group
Toulouse, Occitania, France - Full Time
Skills Needed
Project Management, Hydraulic Engineering, Civil Engineering, Environmental Knowledge, Geotechnics, Team Leadership, Client Relationship Management, Budget Management, Technical Writing, Regulatory Compliance, Ecological Restoration, Flood Risk Management, Construction Supervision, Feasibility Studies, Design Studies, Hydraulic Structures
Specialization
Candidates should have a degree in Civil Engineering or Hydraulic Engineering and at least 6 years of experience in fluvial project management. Knowledge in geotechnics and hydraulic structures is essential.
Experience Required
Minimum 5 year(s)
Chef de service TCE réhabilitation H/F - Travaux Services at Léon Grosse
Brétigny-sur-Orge, Ile-de-France, France - Full Time
Skills Needed
Project Management, Technical Skills, Team Leadership, Safety Management, Budget Management, Client Negotiation, Construction Techniques, Problem Solving, Communication, Collaboration, Recruitment, Quality Assurance, Autonomy, Analytical Skills, Pedagogy, Adaptability
Specialization
Candidates should have at least 8 years of experience in general building companies and a strong interest in technical aspects of construction. The ideal candidate will demonstrate rigor, teamwork, and the ability to communicate effectively.
Experience Required
Minimum 10 year(s)
CHEF DE PROJET INFRASTRUCTURES ROUTIÈRES/AUTOROUTIÈRES F/H at Ingérop
Toulouse, Occitania, France - Full Time
Skills Needed
Project Management, Infrastructure Engineering, Team Leadership, Technical Follow Up, Financial Management, Contractual Management, Hydraulic Expertise, Feasibility Studies, Programming Studies, Operational Project Management, Communication Skills, Adaptability, Curiosity, Autonomy, Rigor, Synthesis
Specialization
Candidates should have a Bac + 5 degree and at least 8 years of experience in road and highway engineering. An interest in diverse projects and strong communication skills are essential.
Experience Required
Minimum 10 year(s)
Directeur(rice) d'activité Pôle Inertes Mâchefers (H/F) at Veolia Environnement SA
Messy, Ile-of-France, France - Full Time
Skills Needed
Team Management, Project Management, Operational Performance, Budgeting, Cost Control, Financial Optimization, Material Recovery, Partnership Development, Innovation, Knowledge Transfer, Recruitment, Social Dialogue, Communication, Decision Making, Customer Service, Field Work
Specialization
Candidates should have at least 10 years of management experience in a multi-site environment, particularly in the industrial sector. A degree in engineering or a related technical field is required, along with strong knowledge in waste recovery and circular economy.
Experience Required
Minimum 10 year(s)
Oberkellner | Chef de Rang (m/w/d) im Pirates Restaurant at HR Dpt.
Berlin, Berlin, Germany - Full Time
Skills Needed
Team Leadership, Service Coordination, Customer Satisfaction, German Language, English Language, Hospitality, Shift Preparation, Internal Standards Compliance
Specialization
A completed training or relevant experience in gastronomy is required. You should be passionate about hosting and willing to work evenings and weekends.
Experience Required
Minimum 2 year(s)
Oberkellner | Chef de Rang (m/w/d) im Pirates Restaurant at HR Dpt.
Berlin, Berlin, Germany - Full Time
Skills Needed
Team Leadership, Service Coordination, Customer Satisfaction, German Language, English Language, Hospitality
Specialization
A completed training or relevant experience in gastronomy is required. You should be passionate about hosting and willing to work evenings and weekends.
Chef de Projet / Design Manager – Technology & Datacenter at Arcadis
Paris, Ile-de-France, France - Full Time
Skills Needed
Project Management, Design Principles, Communication Skills, Problem Solving, Leadership, Administrative Management, Hvac Systems, Electrical Systems, Data Center Design, Collaboration, Innovation, Report Writing, Equipment Specification, Stakeholder Engagement, Autonomy, Prioritization
Specialization
Candidates should have a minimum of 5 years of professional experience, particularly in designing HVAC or electrical systems for data center projects. Strong written and oral communication skills in both French and English are also required.
Experience Required
Minimum 5 year(s)
Chef de projet Marketing Digital Junior - alternance - H/F at PROVALLIANCE
Neuilly-sur-Seine, Ile-de-France, France - Full Time
Skills Needed
Digital Marketing, Seo, Sea, Social Ads, Data Analysis, Project Management, Creativity, Teamwork, Communication, Agility, Organization, Detail Orientation, Customer Journey, Performance Tracking, Innovation, Technical Optimization
Specialization
Candidates should be pursuing a Bac+4/5 degree in Commerce or a related field with a focus on Web/Digital. A passion for digital innovation, analytical skills, and proficiency in English are essential.
CAMPUS EXECUTIVE CHEF - UNIVERSITY OF WISCONSIN - RIVER FALLS at Compass Group
River Falls, Wisconsin, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Food Preparation, Budgeting, Food Costing, Client Relations, Employee Training, Sanitation Practices, Inventory Management, Recipe Compliance, High Volume Foodservice, Health Regulations, Creativity, Leadership, Team Mentoring, Problem Solving
Specialization
Candidates should have an A.S. degree or equivalent experience, along with five or more years of progressive culinary or kitchen management experience. ServSafe® Certification and experience in high-volume foodservice operations are also required.
Experience Required
Minimum 5 year(s)
Sub Chefe de Cozinha - Região Zona Sul / São Paulo - Brasil at Accor
São Paulo, São Paulo, Brazil - Full Time
Skills Needed
Coordenar Atividades, Qualidade Dos Produtos, Segurança Alimentar, Técnicas De Preparo, Boas Práticas, Noções De Nutrição, Composição De Custos, Pacote Office, Comunicação, Senso De Urgência, Espírito De Equipe
Specialization
Candidates must be over 18 years old and have completed high school. Experience of over six months in the role is desirable, along with good communication skills and a sense of urgency.
Chef de Rang (Waiter / Waitress) - Couqley French Brasserie at Accor
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Service Focused Personality, Beverage Knowledge, Interpersonal Skills, Communication Skills, Passion For Service
Specialization
A service-focused personality and previous experience in a similar role in a fine dining or standalone restaurant are essential. Good beverage knowledge and strong interpersonal and communication skills with a passion for service are preferred.
Experience Required
Minimum 2 year(s)
Chef de projet Technique Senior (CRM) Francophone - Belgique at Huble
Brussels, Brussels-Capital, Belgium - Full Time
Skills Needed
Project Management, Crm Integration, Budget Management, Stakeholder Communication, Problem Solving, Analytical Skills, Attention To Detail, Interpersonal Skills, Change Management, Documentation, Uat, Resource Allocation, Performance Analysis, Risk Management, Agile Methodologies, Consulting Experience
Specialization
Candidates should have a minimum of a bachelor's degree in computer science or a related field, along with several years of senior-level experience in CRM system integration projects. Strong project management methodologies and consulting experience are highly desired.
Experience Required
Minimum 5 year(s)
Chef Executive InterContinental Hotel and Conference Center at IHG Career
, , United States - Full Time
Skills Needed
Culinary Arts, Team Development, Performance Coaching, Guest Experience, Event Planning, Food Safety, Inventory Management, Budget Preparation, Costing, Hygiene Standards, Communication, Leadership, Staffing, Quality Service, Competitor Analysis, Ad Hoc Duties
Specialization
A degree or certificate in culinary arts and at least 5 years of experience as a chef are required. Supervisory experience of at least 4 years is also necessary, along with proficiency in local languages.
Experience Required
Minimum 5 year(s)
Dining Room Manager, Chef Daniel Humm x The Charleston Place at Banff Hospitality Collective
Charleston, South Carolina, United States - Full Time
Skills Needed
Leadership, Restaurant Operations, Budgeting, Financial Management, Guest Satisfaction, Staff Management, Inventory Management, Conflict Resolution, Communication, Problem Solving, Time Management, Organizational Skills, Marketing, Performance Evaluation, Service Quality, Team Coordination
Specialization
Candidates must have a college or vocational degree, preferably in hotel or restaurant management, and a minimum of five years of leadership experience in a 4- or 5-star restaurant. Knowledge of budgeting, financial statements, and applicable laws is also required.
Experience Required
Minimum 5 year(s)
[InterContinental Phu Quoc] - Chef De Cuisine (Banquet) at IHG Career
, , Vietnam -
Full Time

Start Date

Immediate

Expiry Date

08 Mar, 26

Salary

0.0

Posted On

08 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Team Management, Coaching, Performance Appraisal, Food Safety, Budget Management, Cost Control, Menu Development, Food Preparation, Quality Control, Communication, Training, Event Coordination, Problem Solving, Hygiene Standards, Staff Development, Culinary Standards

Industry

Hospitality

Description
YOUR DAY-TO-DAY People • Direct/Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers • Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues • Train colleagues to make sure they deliver with compliance and to the standards we expect • Drive a great working environment for teams to thrive - linking up departments to create sense of one team • Promote teamwork and quality service through daily communication and coordination with other departments • Recommend or initiate any HR elated actions where needed • Actively participate in the training, development the Culinary colleagues, according to the monthly training plan, “comment cards”, hygiene reports and any other highlighted areas for fine tuning/development that would benefit the team and guests • Conducts colleague performance appraisals to review colleagues’ general performance and discuss any areas for fine tuning/development – and highlight areas of strength • Ensure full liaison with other members of the section and the Kitchen team • Conduct regular meetings with the Culinary colleagues to assist, provide support, build morale and enhance credibility • Supervise all colleagues during the set-up, service and breakdown for each meal period-event • Ensures that all the required food transfer are completed to the appropriate venue/department Guest Experience • Liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges. • Have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in the banquet •Identify and request assistance if required, prior to any breakdowns occurring Financial • Help create the department’s annual budget and the setting of departmental goals • Monitor budget and control expenses with a focus on food, and labour costs…. • Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage. • Diligence in prevention of wastage • Ensure that proper work orders are completed to repair Culinary equipment and solid follow up to ensure maximum operating equipment • Ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation • Ensure all “quality ingredients’’ are professionally prepared in accordance with recipes, plating guides buffet set ups , with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets, Food Cost • Expedite orders on the line when required • Monitor the hotel kitchens operating costs and implements corrective pro-active action where necessary to reduce expenses • Understand, prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures • Plans and implements effective food promotions in co-ordination with the Food & Beverage Promotion Calendar • Develop “Chef’s Creations" which meet the needs of the target market and are in line with the operating concept for the venue-hotel • Communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation • The ability to set up control systems, which will assure quality and portion consistency • Identify Market needs and trends in terms of food for both hotel guests and local market, and Monitors and analyses the menus and products of competitive venues Responsible Business • Have a complete understanding of, and adhere to the Local authorities & company’s policy on Safety Procedures and Practices • Have a complete understanding of, and adhere to the Local authorities & company’s policy relating to Food hygiene and Safe Food Handling practices • Respond to change positively, in the departmental function as dictated by the industry, company or hotel • Maximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation • Completion of twice yearly Heartbeat surveys. Attendance at Departmental meetings and Heartbeat feedback meetings • Coordinate with the Executive Chef, the Executive Assistant Manager and the Director of Catering any special functions regarding food preparation and presentation, including additional costs and staffing requirements • Take responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications • Assume a professional interest for the quality of food prepared and presented in the employee dining room and the consistent – continuous improvement of related teams and product • Follow all control and key procedures. • Assist the Executive Sous Chef–Executive Chef-Chef de Cuisines, communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow up. • Be an ambassador of Lateral service for the team • Report accidents and sickness in the log Book and to report any such incidents immediately to the Executive Sous Chef-Executive Chef, with clear and concise updates if required, and follow up completed • Assist in writing and updating the relevant section of the Departmental Operations Manual. • Attends meetings and briefings as instructed by the Executive Sous Chef, Executive Chef and clearly and concisely disseminates relevant information to related teams, in a timely manner • Ensure that all Banquet reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Executive Sous Chef and Executive Chef in an accurate and punctual manner • Inform and keep the Executive Chef up-to-date on challenges and irregularities and recommend courses of action • Assume full responsibility in the absence of the Executive Sous Chef • Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety. • Other ad-hoc duties – unexpected moments when we have to pull together to get a task done • May assist with other duties as assigned by management
Responsibilities
The Chef De Cuisine is responsible for managing daily kitchen operations, including staff management, food preparation, and ensuring compliance with culinary standards. They will also oversee budget management and coordinate with other departments to enhance guest experiences.
[InterContinental Phu Quoc] - Chef De Cuisine (Banquet) at IHG Career
, , Vietnam - Full Time
Skills Needed
Team Management, Coaching, Performance Appraisal, Food Safety, Budget Management, Cost Control, Menu Development, Food Preparation, Quality Control, Communication, Training, Event Coordination, Problem Solving, Hygiene Standards, Staff Development, Culinary Standards
Specialization
The position requires significant experience in culinary management and a strong understanding of food safety and hygiene practices. Candidates should also possess skills in team development and financial oversight.
Experience Required
Minimum 5 year(s)
Executive Sous Chef - (on board luxury river cruise ship) at Scenic
, , - Full Time
Skills Needed
N/A
Chef de Cuisine spécialisé en gastronomie italienne (H/F) at Sige Relais Chateaux
Crozet, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Team Spirit, Quality Control, Customer Satisfaction, Menu Development, Staff Management, Hygiene Standards, Safety Regulations, Training, Collaboration, Creativity, Attention To Detail, Luxury Hospitality, Italian Cuisine, Communication, Problem Solving
Specialization
Candidates should have a CAP/BEP qualification and significant experience in a similar role. An impeccable appearance and behavior aligned with the establishment's culture are also required.
Experience Required
Minimum 5 year(s)
Chef Sommelier (H/F) - Le Jardin - Domaine les Crayères at Sige Relais Chateaux
Reims, Great East, France - Full Time
Skills Needed
Sommellerie, Management, Customer Service, Wine Knowledge, Team Leadership, Communication, Training, Inventory Management
Specialization
Candidates should have a degree in sommellerie or hospitality and significant experience in a similar role, ideally in bistronomic or gastronomic settings. Strong customer service skills and fluent English are essential.
Experience Required
Minimum 5 year(s)
Ingénieur Chef de Projet en Electronique Hardware (F/H) at ALTEN Consulting Services GmbH
Rennes, Brittany, France - Full Time
Skills Needed
Project Management, Electronics, Feasibility Studies, Technical Collaboration, Documentation Validation, Team Training, Task Definition, Project Management Software
Specialization
Candidates should hold a Bac+5 degree in engineering or a related field and have at least 4 years of experience in electronics. They should be recognized for their rigor, autonomy, and adaptability.
Experience Required
Minimum 2 year(s)
Ingénieur Chef de Projet en Electronique Hardware (F/H) at ALTEN Consulting Services GmbH
Rennes, Brittany, France - Full Time
Skills Needed
Project Management, Electronics, Hardware, Feasibility Studies, Technical Collaboration, Documentation, Team Training, Autonomy, Adaptability, Rigor
Specialization
Candidates should have a Bac+5 degree in engineering or a related field and at least 4 years of experience in electronics. They should be recognized for their rigor, autonomy, and strong adaptability.
Experience Required
Minimum 2 year(s)
Chef de projet en Maitrise d'Œuvre fluviale confirmé H/F at Egis Group
Toulouse, Occitania, France - Full Time
Skills Needed
Project Management, Hydraulic Engineering, Civil Engineering, Environmental Knowledge, Geotechnics, Team Leadership, Client Relationship Management, Budget Management, Technical Writing, Regulatory Compliance, Ecological Restoration, Flood Risk Management, Construction Supervision, Feasibility Studies, Design Studies, Hydraulic Structures
Specialization
Candidates should have a degree in Civil Engineering or Hydraulic Engineering and at least 6 years of experience in fluvial project management. Knowledge in geotechnics and hydraulic structures is essential.
Experience Required
Minimum 5 year(s)
Chef de service TCE réhabilitation H/F - Travaux Services at Léon Grosse
Brétigny-sur-Orge, Ile-de-France, France - Full Time
Skills Needed
Project Management, Technical Skills, Team Leadership, Safety Management, Budget Management, Client Negotiation, Construction Techniques, Problem Solving, Communication, Collaboration, Recruitment, Quality Assurance, Autonomy, Analytical Skills, Pedagogy, Adaptability
Specialization
Candidates should have at least 8 years of experience in general building companies and a strong interest in technical aspects of construction. The ideal candidate will demonstrate rigor, teamwork, and the ability to communicate effectively.
Experience Required
Minimum 10 year(s)
CHEF DE PROJET INFRASTRUCTURES ROUTIÈRES/AUTOROUTIÈRES F/H at Ingérop
Toulouse, Occitania, France - Full Time
Skills Needed
Project Management, Infrastructure Engineering, Team Leadership, Technical Follow Up, Financial Management, Contractual Management, Hydraulic Expertise, Feasibility Studies, Programming Studies, Operational Project Management, Communication Skills, Adaptability, Curiosity, Autonomy, Rigor, Synthesis
Specialization
Candidates should have a Bac + 5 degree and at least 8 years of experience in road and highway engineering. An interest in diverse projects and strong communication skills are essential.
Experience Required
Minimum 10 year(s)
Directeur(rice) d'activité Pôle Inertes Mâchefers (H/F) at Veolia Environnement SA
Messy, Ile-of-France, France - Full Time
Skills Needed
Team Management, Project Management, Operational Performance, Budgeting, Cost Control, Financial Optimization, Material Recovery, Partnership Development, Innovation, Knowledge Transfer, Recruitment, Social Dialogue, Communication, Decision Making, Customer Service, Field Work
Specialization
Candidates should have at least 10 years of management experience in a multi-site environment, particularly in the industrial sector. A degree in engineering or a related technical field is required, along with strong knowledge in waste recovery and circular economy.
Experience Required
Minimum 10 year(s)
Oberkellner | Chef de Rang (m/w/d) im Pirates Restaurant at HR Dpt.
Berlin, Berlin, Germany - Full Time
Skills Needed
Team Leadership, Service Coordination, Customer Satisfaction, German Language, English Language, Hospitality, Shift Preparation, Internal Standards Compliance
Specialization
A completed training or relevant experience in gastronomy is required. You should be passionate about hosting and willing to work evenings and weekends.
Experience Required
Minimum 2 year(s)
Oberkellner | Chef de Rang (m/w/d) im Pirates Restaurant at HR Dpt.
Berlin, Berlin, Germany - Full Time
Skills Needed
Team Leadership, Service Coordination, Customer Satisfaction, German Language, English Language, Hospitality
Specialization
A completed training or relevant experience in gastronomy is required. You should be passionate about hosting and willing to work evenings and weekends.
Chef de Projet / Design Manager – Technology & Datacenter at Arcadis
Paris, Ile-de-France, France - Full Time
Skills Needed
Project Management, Design Principles, Communication Skills, Problem Solving, Leadership, Administrative Management, Hvac Systems, Electrical Systems, Data Center Design, Collaboration, Innovation, Report Writing, Equipment Specification, Stakeholder Engagement, Autonomy, Prioritization
Specialization
Candidates should have a minimum of 5 years of professional experience, particularly in designing HVAC or electrical systems for data center projects. Strong written and oral communication skills in both French and English are also required.
Experience Required
Minimum 5 year(s)
Chef de projet Marketing Digital Junior - alternance - H/F at PROVALLIANCE
Neuilly-sur-Seine, Ile-de-France, France - Full Time
Skills Needed
Digital Marketing, Seo, Sea, Social Ads, Data Analysis, Project Management, Creativity, Teamwork, Communication, Agility, Organization, Detail Orientation, Customer Journey, Performance Tracking, Innovation, Technical Optimization
Specialization
Candidates should be pursuing a Bac+4/5 degree in Commerce or a related field with a focus on Web/Digital. A passion for digital innovation, analytical skills, and proficiency in English are essential.
CAMPUS EXECUTIVE CHEF - UNIVERSITY OF WISCONSIN - RIVER FALLS at Compass Group
River Falls, Wisconsin, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Food Preparation, Budgeting, Food Costing, Client Relations, Employee Training, Sanitation Practices, Inventory Management, Recipe Compliance, High Volume Foodservice, Health Regulations, Creativity, Leadership, Team Mentoring, Problem Solving
Specialization
Candidates should have an A.S. degree or equivalent experience, along with five or more years of progressive culinary or kitchen management experience. ServSafe® Certification and experience in high-volume foodservice operations are also required.
Experience Required
Minimum 5 year(s)
Sub Chefe de Cozinha - Região Zona Sul / São Paulo - Brasil at Accor
São Paulo, São Paulo, Brazil - Full Time
Skills Needed
Coordenar Atividades, Qualidade Dos Produtos, Segurança Alimentar, Técnicas De Preparo, Boas Práticas, Noções De Nutrição, Composição De Custos, Pacote Office, Comunicação, Senso De Urgência, Espírito De Equipe
Specialization
Candidates must be over 18 years old and have completed high school. Experience of over six months in the role is desirable, along with good communication skills and a sense of urgency.
Chef de Rang (Waiter / Waitress) - Couqley French Brasserie at Accor
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Service Focused Personality, Beverage Knowledge, Interpersonal Skills, Communication Skills, Passion For Service
Specialization
A service-focused personality and previous experience in a similar role in a fine dining or standalone restaurant are essential. Good beverage knowledge and strong interpersonal and communication skills with a passion for service are preferred.
Experience Required
Minimum 2 year(s)
Chef de projet Technique Senior (CRM) Francophone - Belgique at Huble
Brussels, Brussels-Capital, Belgium - Full Time
Skills Needed
Project Management, Crm Integration, Budget Management, Stakeholder Communication, Problem Solving, Analytical Skills, Attention To Detail, Interpersonal Skills, Change Management, Documentation, Uat, Resource Allocation, Performance Analysis, Risk Management, Agile Methodologies, Consulting Experience
Specialization
Candidates should have a minimum of a bachelor's degree in computer science or a related field, along with several years of senior-level experience in CRM system integration projects. Strong project management methodologies and consulting experience are highly desired.
Experience Required
Minimum 5 year(s)
Chef Executive InterContinental Hotel and Conference Center at IHG Career
, , United States - Full Time
Skills Needed
Culinary Arts, Team Development, Performance Coaching, Guest Experience, Event Planning, Food Safety, Inventory Management, Budget Preparation, Costing, Hygiene Standards, Communication, Leadership, Staffing, Quality Service, Competitor Analysis, Ad Hoc Duties
Specialization
A degree or certificate in culinary arts and at least 5 years of experience as a chef are required. Supervisory experience of at least 4 years is also necessary, along with proficiency in local languages.
Experience Required
Minimum 5 year(s)
Dining Room Manager, Chef Daniel Humm x The Charleston Place at Banff Hospitality Collective
Charleston, South Carolina, United States - Full Time
Skills Needed
Leadership, Restaurant Operations, Budgeting, Financial Management, Guest Satisfaction, Staff Management, Inventory Management, Conflict Resolution, Communication, Problem Solving, Time Management, Organizational Skills, Marketing, Performance Evaluation, Service Quality, Team Coordination
Specialization
Candidates must have a college or vocational degree, preferably in hotel or restaurant management, and a minimum of five years of leadership experience in a 4- or 5-star restaurant. Knowledge of budgeting, financial statements, and applicable laws is also required.
Experience Required
Minimum 5 year(s)