Y-Axis Jobs Logo
Send us feedback
telephone  +91 7670 800 001
Log in Sign up Try Premium

Chef De Partie Jobs overseas

About 8695 results in (4) seconds Clear Filters

Jobs Search

About 8695 results in (4) seconds
Hospitality Junior Sous Chef - Mon to Fri at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Cleaning And Maintenance, Cooking Techniques, Food Safety, Sanitation Practices, Attention To Detail, Organizational Skills, Communication, Teamwork
Specialization
Candidates should have proven experience as a Junior Sous Chef or in a similar role, with knowledge of various cooking techniques and a strong understanding of food safety practices. Excellent attention to detail, organizational skills, and the ability to work in a fast-paced environment are essential.
Experience Required
Minimum 2 year(s)
Hospitality Junior Sous Chef - Mon to Fri at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Cleaning, Maintenance, Cooking Techniques, Food Safety, Sanitation Practices, Attention To Detail, Organizational Skills, Communication, Teamwork
Specialization
Proven experience as a Junior Sous Chef or in a similar role is required, along with knowledge of cooking techniques and food safety practices. Strong communication and teamwork abilities are essential for success in this fast-paced environment.
Experience Required
Minimum 2 year(s)
Pizza Chef(06277) - 51 Beaver Creek Place at DOMINOS PIZZA FRANCHISE
Avon, Colorado, United States - Full Time
Skills Needed
Pizza Preparation, Customer Service, Food Safety, Time Management, Teamwork, Communication
Specialization
Must be at least 16 years of age. Candidates should possess strong people skills and a positive attitude.
Marriott Culinary Academy: Apprentice Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Arts, Cooking, Commercial Cookery, Sustainability, International Cuisine, Pastry, Hospitality Service, Mentorship, Training
Specialization
The role is aimed at aspiring chefs ready to turn their passion for food into a profession, involving structured training and development. No specific prior experience level is explicitly required, suggesting it is an entry-level pathway.
Chef De Cuisine (LR) | Le Méridien Saigon at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Ho Chi Minh City, , Vietnam - Full Time
Skills Needed
Culinary Arts, Food Preparation, Menu Development, Purchasing, Staffing, Food Safety, Team Leadership, Budget Management, Quality Control, Employee Training, Guest Relations, Inventory Management, Plating, Supervision, Interpersonal Communication
Specialization
Candidates need either a high school diploma with 4 years of culinary/F&B experience, or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Key duties involve setting culinary standards, leading the kitchen team, managing daily operations, and ensuring exceptional customer service.
Experience Required
Minimum 2 year(s)
Sous Chef - Coffee Point – Egegik, Alaska at E&E Foods Inc
Egegik, Alaska, United States - Full Time
Skills Needed
Kitchen Management, Food Preparation, Inventory Management, Staff Supervision, Sanitation, Food Protection Manager Certification, Communication, Teamwork, Deadline Management, Menu Planning, Logistics, Cleaning, Winterization
Specialization
Candidates must have at least 3 years of recent kitchen management or head cook experience and hold a Food Protection Manager certification. The role requires the ability to work a demanding, seasonal schedule in a remote, weather-dependent environment.
Experience Required
Minimum 2 year(s)
Western Banquet Kitchen - Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Singapore, Singapore, Singapore - Full Time
Skills Needed
Haccp, Supervision, Food Preparation, Stock Ordering, Cost Control, Quality Assurance, Team Leadership, Training, Communication, Guest Service, Banquet Operations, Buffet Management
Specialization
Candidates need a Diploma or Vocational certificate in Culinary Skills or a related field, along with a minimum of five years of chef experience, including two years in a supervisory role within high-volume kitchens in full-service restaurants or hotels. The role requires leading a team of six members and maintaining high standards of hygiene and consistency.
Experience Required
Minimum 5 year(s)
Junior Sous Chef - The St. Regis Singapore at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Singapore, Singapore, Singapore - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Garnish, Menu Specials, Stock Monitoring, Food Safety, Quality Control, Hiring, Training, Scheduling, Evaluation, Counseling, Coaching, Safety Procedures, Guest Service
Specialization
Candidates should possess 4 to 6 years of related work experience, including at least 2 years in a supervisory capacity, and ideally hold a Technical, Trade, or Vocational School Degree. The position requires adherence to all company safety and security policies, maintaining professional appearance, and addressing guest service needs.
Experience Required
Minimum 5 year(s)
CDD - Chef de Projets Data Techniques H/F at Hermes
Pantin, Ile-de-France, France - Full Time
Skills Needed
Data Quality, Data Structuring, Project Management, Data Reliability, Technical Data, Excel, Vba, Macros, Power Bi, Erp Environments, Data Governance, Automation, Functional Analysis, Organizational Analysis, Information Systems, Jewelry Data
Specialization
Candidates must have a Master's degree (Bac+5) in engineering, business with a data specialization, or equivalent, coupled with 2 to 5 years of experience in data project management or technical data management. Advanced proficiency in data management tools like Excel (VBA, macros) and Power BI is required, along with a good understanding of ERP environments and data quality challenges.
Experience Required
Minimum 2 year(s)
Chef de Rang (m/w/d) im à-la-carte-Service at b'mine hotels GmbH
Dusseldorf, North Rhine-Westphalia, Germany - Full Time
Skills Needed
Customer Service, Communication, Teamwork, Cocktail Creation, Problem Solving, Flexibility, German Language Skills, Food And Beverage Service, Hospitality, Presentation Skills, Mise En Place, Sales Skills, Attention To Detail, Creativity, Positive Attitude, Hands On Approach
Specialization
Candidates should have completed a hotel or restaurant management training and possess experience in F&B service, particularly in à-la-carte settings. Strong communication skills and a passion for excellent service are essential.
Experience Required
Minimum 2 year(s)
Chef De Cuisine (LR) | Le Méridien Saigon at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Berlin, , Germany - Full Time
Skills Needed
Culinary Talents, Staff Leadership, Menu Coordination, Purchasing, Staffing, Food Preparation, Sanitation Standards, Team Development, Training, Quality Control, Plating, Food Presentation, Shift Supervision, Financial Acumen, Guest Relations, Employee Management
Specialization
Candidates need either a high school diploma or GED with 4 years of culinary/F&B experience, or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Key activities involve setting culinary standards, leading the kitchen team, managing daily operations, and ensuring exceptional customer service.
Experience Required
Minimum 2 year(s)
Junior Sous Chef - The St. Regis Singapore at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, , Singapore - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Garnish, Menu Specials, Stock Monitoring, Food Safety, Quality Assurance, Hiring, Training, Scheduling, Employee Evaluation, Guest Service, Teamwork, Safety Procedures, Professional Appearance
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have 4 to 6 years of related work experience, including at least 2 years in a supervisory capacity. The role requires adherence to all company safety and security policies, maintaining professional appearance, and addressing guest service needs.
Experience Required
Minimum 5 year(s)
[ALTERNANCE] Chef de projet logistique H/F at ArcelorMittal
Grande-Synthe, Hauts-de-France, France - Full Time
Skills Needed
Logistics Project Management, Stock Traceability, Tool Implementation, User Support, Badging System Setup, Tender Monitoring, Logistics Contract Management, Data Structuring, Logistics Analysis, User Communication, Pedagogy, Industrial Constraints Understanding, Relationship Building, Teamwork, Autonomy, Initiative Taking
Specialization
Candidates must be preparing for a Bac +3 to Bac +5 degree in Logistics or Industrial Engineering. Success in this role requires strong interpersonal skills, autonomy, dynamism, analytical thinking, curiosity, and a commitment to continuous improvement.
Executive Sous Chef - Cashel Palace Hotel at Sige Relais Chateaux
Cashel, Tipperary, Ireland - Full Time
Skills Needed
Culinary Excellence, Kitchen Operations, Teamwork, Initiative, Professionalism, Food Sourcing, Bistro Dining, Formal Dining, Afternoon Tea, Reporting
Specialization
The ideal candidate must report to the Director of Culinary and Departmental Head Chefs, striving for excellence in all work aspects and maintaining a professional demeanor. Applicants must demonstrate the ability to work effectively both independently and collaboratively.
Experience Required
Minimum 5 year(s)
Sous Chef - LOCAL Public Eatery, Lansdowne at LOCAL Public Eatery
Ottawa, Ontario, Canada - Full Time
Skills Needed
Team Leadership, Culinary Skills, Sales Building, Networking, Agility, Curiosity, Humility, Integrity, Sense Of Fun, Resiliency, Mentoring, People Development, Operations Management
Specialization
Candidates must be natural-born leaders interested in honing culinary and sales-building skills, demonstrating agility, curiosity, humility, integrity, a sense of fun, and resiliency in the face of challenges.
Experience Required
Minimum 2 year(s)
Junior Sous Chef - Brasserie - Restaurant at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety Standards, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Cleaning, Attention To Detail, Organisational Skills, Communication, Teamwork, Culinary Arts, Recipe Adherence
Specialization
Candidates must possess proven experience as a Junior Sous Chef or in a similar capacity, demonstrating knowledge of various cooking techniques and cuisines, alongside a strong understanding of food safety and sanitation practices. Essential attributes include the ability to thrive in a fast-paced environment and possess excellent attention to detail, organizational, communication, and teamwork skills.
Experience Required
Minimum 2 year(s)
Chef De Cuisine (LR) | Le Méridien Saigon at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Berlin, , Germany - Full Time
Skills Needed
Culinary Talents, Staff Leadership, Menu Coordination, Purchasing, Staffing, Food Preparation, Sanitation Standards, Team Development, Training, Quality Control, Plating, Interpersonal Skills, Financial Decision Making, Guest Relations, Coaching, Mentoring
Specialization
Candidates need either a high school diploma or GED with 4 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Core activities involve setting culinary standards, leading the kitchen team, managing daily operations, and ensuring exceptional customer service.
Experience Required
Minimum 2 year(s)
Chef de projet - Mandats technologiques IA at TEHORA
Quebec, Quebec, Canada - Full Time
Skills Needed
Project Planning, Resource Coordination, Budget Tracking, Weekly Meetings Facilitation, Progress Reporting, Risk Management, Issue Management, It Project Management, Agile Methodology, Pmp Certification
Specialization
A minimum of 7 years of experience in IT project management is required, along with proven experience in Agile methodology. A PMP certification is considered an asset for this role.
Experience Required
Minimum 5 year(s)
Western Banquet Kitchen - Junior Sous Chef at Courtyard by Marriott St Joseph Benton Harbor
, , Singapore - Full Time
Skills Needed
Culinary Skills, Supervisory Skills, Food Costing, Haccp Compliance, Food Preparation, Team Leadership, Training, Communication, Guest Service, Stock Management, Quality Control, Menu Development, Hygiene Standards, Labor Management, Productivity, Problem Solving
Specialization
Candidates should have a diploma or vocational certificate in Culinary Skills and a minimum of 5 years of related experience, including 2 years in a supervisory role. Experience in high-volume kitchens within full-service restaurants or hotels is essential.
Experience Required
Minimum 5 year(s)
Head Chef, Modern Chinese (New South Wales) at Mise En Place Talent Limited
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Direction, Menu Curation, Menu Execution, Asian Cooking, Chinese Cuisine, Flavor Composition, Visual Presentation, Team Leadership
Specialization
The ideal candidate must possess extensive experience with Asian cooking and intimate knowledge of Asian products, techniques, and cooking traditions. They should be an accomplished Chef capable of composing flavorful, visually pleasing, and thought-provoking dishes.
Experience Required
Minimum 5 year(s)
Hospitality Junior Sous Chef - Mon to Fri at BaxterStorey
City of London, England, United Kingdom -
Full Time

Start Date

Immediate

Expiry Date

07 May, 26

Salary

38500.0

Posted On

06 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Food Preparation, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Cleaning And Maintenance, Cooking Techniques, Food Safety, Sanitation Practices, Attention To Detail, Organizational Skills, Communication, Teamwork

Industry

Food and Beverage Services

Description
Company Description Title: Junior Sous Chef- Mon to Fri - no weekend service Location: City of London Salary: £38,500 per annum Benefits: 28 Days holiday including bank holidays Plus your birthday off 3 volunteering days 3 days grandparent leave. 24 week’s enhanced maternity leave. Secondary carer leave Wedding/commitment day leave. Free meals on shift. Bespoke training and development opportunities Apprenticeships opportunities for all experience levels Pension and life insurance. Discounts available from Perkbox app, from high street shops to holidays & cinema. Wellbeing hub. Access to employee assistance programme. Cycle to work scheme. Calling all culinary connoisseurs that are OBSESSED about food, we need you! If you have an insatiable appetite for the culinary arts and a burning desire to create food that delights customers and clients, then look no further. At BaxterStorey we offer an exceptional culinary playground where your creativity can flourish, your talents can shine and we wholeheartedly believe in nourishing talent and empowering our chefs to continuously evolve, refine their craft and create a development partnership together to ensure professional growth opportunities. This is a fantastic opportunity for a passionate chef to take a next step in their culinary career and to be a part of a business where who are OBSESSED about food and developing talent. Job Description Food Preparation – prepare and cook dishes according to the recipes and standards set by the head chef; ensuring food safety standards are adhered to at all time. Station Management – oversee the production of all dishes assigned to your station and upkeep your designated area with supplies and ensuring cleanliness in line with policies and procedures. Quality Control – maintain high quality standards for all dishes, ensuring presentation and taste is considered at all times. Team Collaboration – communicate positively and effectively with all other team members and assist/support all colleagues where necessary. Coaching of junior chefs to support development. Menu Development – collaborate with head chef to develop and taste new recipes, providing suggestions for improvement or innovation. Cleaning and Maintenance – maintain cleanliness and organisation of the kitchen including your designated area ensuring equipment is in good working order. Qualifications Proven experience working as a Junior Sous Chef or similar role. Knowledge of various cooking techniques and cuisines. Strong understanding of food safety and sanitation practices. Ability to work in a fast-paced, high-pressure environment. Excellent attention to detail and organisational skills. Strong communication and teamwork abilities Works according to the BaxterStorey core values Additional Information For almost 20 years, for every client, in every location (whether that’s an office, stadium, cathedral or university), we have created beautiful spaces, exciting menus and friendly teams, so that each and every customer can have the hospitality experience they deserve. We need the brightest and the best to join us to make this all possible. We will support you to create your hospitality legacy and build a career that you are proud of. Our drive and belief in our people, means that we always strive to supercharge our team’s careers. ‘Better’ is a daily habit that sits deep within our DNA, meaning learning will be front and centre of your experience working with us. Join us, and be part of the food revolution! BaxterStorey Values: ALWAYS VISIONARY We strive for better, we never settle, never compromise, never follow. We lead the way, blazing our own trail. WHOLEHEARTEDLY POSITIVE We are up-beat, motivating and inspiring. Our love for what we do radiates through our food, and is amplified by our people. CREATIVELY COLLABORATIVE We embrace our differences to push creativity and we work together to be better. FOREVER CONSCIOUS We work together as a team to lead by example, protecting the planet and supporting local communities. Interested? Even if you don’t meet all requirements, we’d like to hear from you. If you are motivated and hungry to learn, we can work together to develop your potential. We are proud to be an inclusive employer and welcome applications from candidates of all backgrounds. We celebrate individuality and are committed to creating an inclusive environment for all employees. We encourage applications from people of all ages, abilities, gender identities, sexual orientations, races, religions, and socio-economic backgrounds. BaxterStorey is committed to encouraging equity, diversity, and inclusion (ED&I) among our workforce and aim for our workforce to be truly representative of all sections of society, and for each employee to feel respected and able to give their best. To support our commitment to this we have set ourselves an ambition to ‘set the standard and to be recognised for having the most inclusive culture in hospitality’. Join us and bring your unique perspective to our team. Employment Type: Permanent Hours Per Week: 40.00 Salary: Up to £38,000
Responsibilities
The Junior Sous Chef will prepare and cook dishes according to recipes and standards, oversee the production of dishes at their station, and maintain cleanliness in the kitchen. They will also collaborate with the head chef on menu development and coach junior chefs.
Hospitality Junior Sous Chef - Mon to Fri at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Cleaning And Maintenance, Cooking Techniques, Food Safety, Sanitation Practices, Attention To Detail, Organizational Skills, Communication, Teamwork
Specialization
Candidates should have proven experience as a Junior Sous Chef or in a similar role, with knowledge of various cooking techniques and a strong understanding of food safety practices. Excellent attention to detail, organizational skills, and the ability to work in a fast-paced environment are essential.
Experience Required
Minimum 2 year(s)
Hospitality Junior Sous Chef - Mon to Fri at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Cleaning, Maintenance, Cooking Techniques, Food Safety, Sanitation Practices, Attention To Detail, Organizational Skills, Communication, Teamwork
Specialization
Proven experience as a Junior Sous Chef or in a similar role is required, along with knowledge of cooking techniques and food safety practices. Strong communication and teamwork abilities are essential for success in this fast-paced environment.
Experience Required
Minimum 2 year(s)
Pizza Chef(06277) - 51 Beaver Creek Place at DOMINOS PIZZA FRANCHISE
Avon, Colorado, United States - Full Time
Skills Needed
Pizza Preparation, Customer Service, Food Safety, Time Management, Teamwork, Communication
Specialization
Must be at least 16 years of age. Candidates should possess strong people skills and a positive attitude.
Marriott Culinary Academy: Apprentice Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Arts, Cooking, Commercial Cookery, Sustainability, International Cuisine, Pastry, Hospitality Service, Mentorship, Training
Specialization
The role is aimed at aspiring chefs ready to turn their passion for food into a profession, involving structured training and development. No specific prior experience level is explicitly required, suggesting it is an entry-level pathway.
Chef De Cuisine (LR) | Le Méridien Saigon at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Ho Chi Minh City, , Vietnam - Full Time
Skills Needed
Culinary Arts, Food Preparation, Menu Development, Purchasing, Staffing, Food Safety, Team Leadership, Budget Management, Quality Control, Employee Training, Guest Relations, Inventory Management, Plating, Supervision, Interpersonal Communication
Specialization
Candidates need either a high school diploma with 4 years of culinary/F&B experience, or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Key duties involve setting culinary standards, leading the kitchen team, managing daily operations, and ensuring exceptional customer service.
Experience Required
Minimum 2 year(s)
Sous Chef - Coffee Point – Egegik, Alaska at E&E Foods Inc
Egegik, Alaska, United States - Full Time
Skills Needed
Kitchen Management, Food Preparation, Inventory Management, Staff Supervision, Sanitation, Food Protection Manager Certification, Communication, Teamwork, Deadline Management, Menu Planning, Logistics, Cleaning, Winterization
Specialization
Candidates must have at least 3 years of recent kitchen management or head cook experience and hold a Food Protection Manager certification. The role requires the ability to work a demanding, seasonal schedule in a remote, weather-dependent environment.
Experience Required
Minimum 2 year(s)
Western Banquet Kitchen - Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Singapore, Singapore, Singapore - Full Time
Skills Needed
Haccp, Supervision, Food Preparation, Stock Ordering, Cost Control, Quality Assurance, Team Leadership, Training, Communication, Guest Service, Banquet Operations, Buffet Management
Specialization
Candidates need a Diploma or Vocational certificate in Culinary Skills or a related field, along with a minimum of five years of chef experience, including two years in a supervisory role within high-volume kitchens in full-service restaurants or hotels. The role requires leading a team of six members and maintaining high standards of hygiene and consistency.
Experience Required
Minimum 5 year(s)
Junior Sous Chef - The St. Regis Singapore at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Singapore, Singapore, Singapore - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Garnish, Menu Specials, Stock Monitoring, Food Safety, Quality Control, Hiring, Training, Scheduling, Evaluation, Counseling, Coaching, Safety Procedures, Guest Service
Specialization
Candidates should possess 4 to 6 years of related work experience, including at least 2 years in a supervisory capacity, and ideally hold a Technical, Trade, or Vocational School Degree. The position requires adherence to all company safety and security policies, maintaining professional appearance, and addressing guest service needs.
Experience Required
Minimum 5 year(s)
CDD - Chef de Projets Data Techniques H/F at Hermes
Pantin, Ile-de-France, France - Full Time
Skills Needed
Data Quality, Data Structuring, Project Management, Data Reliability, Technical Data, Excel, Vba, Macros, Power Bi, Erp Environments, Data Governance, Automation, Functional Analysis, Organizational Analysis, Information Systems, Jewelry Data
Specialization
Candidates must have a Master's degree (Bac+5) in engineering, business with a data specialization, or equivalent, coupled with 2 to 5 years of experience in data project management or technical data management. Advanced proficiency in data management tools like Excel (VBA, macros) and Power BI is required, along with a good understanding of ERP environments and data quality challenges.
Experience Required
Minimum 2 year(s)
Chef de Rang (m/w/d) im à-la-carte-Service at b'mine hotels GmbH
Dusseldorf, North Rhine-Westphalia, Germany - Full Time
Skills Needed
Customer Service, Communication, Teamwork, Cocktail Creation, Problem Solving, Flexibility, German Language Skills, Food And Beverage Service, Hospitality, Presentation Skills, Mise En Place, Sales Skills, Attention To Detail, Creativity, Positive Attitude, Hands On Approach
Specialization
Candidates should have completed a hotel or restaurant management training and possess experience in F&B service, particularly in à-la-carte settings. Strong communication skills and a passion for excellent service are essential.
Experience Required
Minimum 2 year(s)
Chef De Cuisine (LR) | Le Méridien Saigon at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Berlin, , Germany - Full Time
Skills Needed
Culinary Talents, Staff Leadership, Menu Coordination, Purchasing, Staffing, Food Preparation, Sanitation Standards, Team Development, Training, Quality Control, Plating, Food Presentation, Shift Supervision, Financial Acumen, Guest Relations, Employee Management
Specialization
Candidates need either a high school diploma or GED with 4 years of culinary/F&B experience, or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Key activities involve setting culinary standards, leading the kitchen team, managing daily operations, and ensuring exceptional customer service.
Experience Required
Minimum 2 year(s)
Junior Sous Chef - The St. Regis Singapore at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, , Singapore - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Garnish, Menu Specials, Stock Monitoring, Food Safety, Quality Assurance, Hiring, Training, Scheduling, Employee Evaluation, Guest Service, Teamwork, Safety Procedures, Professional Appearance
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have 4 to 6 years of related work experience, including at least 2 years in a supervisory capacity. The role requires adherence to all company safety and security policies, maintaining professional appearance, and addressing guest service needs.
Experience Required
Minimum 5 year(s)
[ALTERNANCE] Chef de projet logistique H/F at ArcelorMittal
Grande-Synthe, Hauts-de-France, France - Full Time
Skills Needed
Logistics Project Management, Stock Traceability, Tool Implementation, User Support, Badging System Setup, Tender Monitoring, Logistics Contract Management, Data Structuring, Logistics Analysis, User Communication, Pedagogy, Industrial Constraints Understanding, Relationship Building, Teamwork, Autonomy, Initiative Taking
Specialization
Candidates must be preparing for a Bac +3 to Bac +5 degree in Logistics or Industrial Engineering. Success in this role requires strong interpersonal skills, autonomy, dynamism, analytical thinking, curiosity, and a commitment to continuous improvement.
Executive Sous Chef - Cashel Palace Hotel at Sige Relais Chateaux
Cashel, Tipperary, Ireland - Full Time
Skills Needed
Culinary Excellence, Kitchen Operations, Teamwork, Initiative, Professionalism, Food Sourcing, Bistro Dining, Formal Dining, Afternoon Tea, Reporting
Specialization
The ideal candidate must report to the Director of Culinary and Departmental Head Chefs, striving for excellence in all work aspects and maintaining a professional demeanor. Applicants must demonstrate the ability to work effectively both independently and collaboratively.
Experience Required
Minimum 5 year(s)
Sous Chef - LOCAL Public Eatery, Lansdowne at LOCAL Public Eatery
Ottawa, Ontario, Canada - Full Time
Skills Needed
Team Leadership, Culinary Skills, Sales Building, Networking, Agility, Curiosity, Humility, Integrity, Sense Of Fun, Resiliency, Mentoring, People Development, Operations Management
Specialization
Candidates must be natural-born leaders interested in honing culinary and sales-building skills, demonstrating agility, curiosity, humility, integrity, a sense of fun, and resiliency in the face of challenges.
Experience Required
Minimum 2 year(s)
Junior Sous Chef - Brasserie - Restaurant at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety Standards, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Cleaning, Attention To Detail, Organisational Skills, Communication, Teamwork, Culinary Arts, Recipe Adherence
Specialization
Candidates must possess proven experience as a Junior Sous Chef or in a similar capacity, demonstrating knowledge of various cooking techniques and cuisines, alongside a strong understanding of food safety and sanitation practices. Essential attributes include the ability to thrive in a fast-paced environment and possess excellent attention to detail, organizational, communication, and teamwork skills.
Experience Required
Minimum 2 year(s)
Chef De Cuisine (LR) | Le Méridien Saigon at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Berlin, , Germany - Full Time
Skills Needed
Culinary Talents, Staff Leadership, Menu Coordination, Purchasing, Staffing, Food Preparation, Sanitation Standards, Team Development, Training, Quality Control, Plating, Interpersonal Skills, Financial Decision Making, Guest Relations, Coaching, Mentoring
Specialization
Candidates need either a high school diploma or GED with 4 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Core activities involve setting culinary standards, leading the kitchen team, managing daily operations, and ensuring exceptional customer service.
Experience Required
Minimum 2 year(s)
Chef de projet - Mandats technologiques IA at TEHORA
Quebec, Quebec, Canada - Full Time
Skills Needed
Project Planning, Resource Coordination, Budget Tracking, Weekly Meetings Facilitation, Progress Reporting, Risk Management, Issue Management, It Project Management, Agile Methodology, Pmp Certification
Specialization
A minimum of 7 years of experience in IT project management is required, along with proven experience in Agile methodology. A PMP certification is considered an asset for this role.
Experience Required
Minimum 5 year(s)
Western Banquet Kitchen - Junior Sous Chef at Courtyard by Marriott St Joseph Benton Harbor
, , Singapore - Full Time
Skills Needed
Culinary Skills, Supervisory Skills, Food Costing, Haccp Compliance, Food Preparation, Team Leadership, Training, Communication, Guest Service, Stock Management, Quality Control, Menu Development, Hygiene Standards, Labor Management, Productivity, Problem Solving
Specialization
Candidates should have a diploma or vocational certificate in Culinary Skills and a minimum of 5 years of related experience, including 2 years in a supervisory role. Experience in high-volume kitchens within full-service restaurants or hotels is essential.
Experience Required
Minimum 5 year(s)
Head Chef, Modern Chinese (New South Wales) at Mise En Place Talent Limited
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Direction, Menu Curation, Menu Execution, Asian Cooking, Chinese Cuisine, Flavor Composition, Visual Presentation, Team Leadership
Specialization
The ideal candidate must possess extensive experience with Asian cooking and intimate knowledge of Asian products, techniques, and cooking traditions. They should be an accomplished Chef capable of composing flavorful, visually pleasing, and thought-provoking dishes.
Experience Required
Minimum 5 year(s)