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Chef Jobs overseas

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Dietary Cook/Chef at 7NXT Health Group
Oxford, Florida, United States - Full Time
Skills Needed
Food Preparation, Cooking, Sanitation Regulations, Food Handling, Therapeutic Diets, Menu Planning, Inventory Management, Microsoft Office Suite, Communication Skills, Teamwork, Time Management, Kitchen Equipment Operation
Specialization
A high school diploma or GED is required, with vocational coursework in kitchen basics and one year of experience being desirable. Candidates must be able to handle physical demands including lifting up to 50 pounds and standing for prolonged periods.
Banquet Sous Chef at Starwood Hotels
Nashville, Tennessee, United States - Full Time
Skills Needed
Culinary Operations, Leadership, Team Motivation, Inventory Management, Food Preparation, Line Staff Supervision, Guest Engagement, Financial Performance, Verbal Communication, Written Communication
Specialization
Requires a minimum of 2 years of similar culinary experience and advanced knowledge of kitchen operations. A post-secondary diploma or degree is preferred, along with strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Chef(fe) Plagiste at Barrière
Cannes, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Leadership, Customer Service, Staff Management, Reservation Management, Service Quality Assurance, Conflict Resolution, Hospitality Management, Communication, Organization, Safety Compliance
Specialization
The candidate must be passionate about field operations with strong leadership and benevolence to unite teams. A high level of service orientation, professional presentation, and attention to detail are required to reflect the luxury standards of the establishment.
Experience Required
Minimum 2 year(s)
Chef de rang H/F at Fuga Family
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Wine Knowledge, Cocktail Knowledge, Food Knowledge, Teamwork, Sales Skills, Communication, Attention To Detail, Anticipation, Table Management
Specialization
Seeking an energetic and sociable individual with a strong sense of teamwork and a commitment to high-quality service. Candidates should possess a sales-oriented mindset and a passion for advising and sharing with customers.
Experience Required
Minimum 2 year(s)
Chef de rang H/F at Fuga Family
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Menu Knowledge, Wine Knowledge, Cocktail Knowledge, Teamwork, Sales Skills, Coordination, Attention To Detail, Interpersonal Skills, Anticipation
Specialization
Seeking an energetic and sociable individual with a strong sense of teamwork and a commitment to high-quality service. Candidates should possess a sales-oriented mindset and a passion for advising and sharing experiences with customers.
Experience Required
Minimum 2 year(s)
Banquet Sous Chef at Trailborn Hotel Management LLC
Jackson, Wyoming, United States - Full Time
Skills Needed
Banquet Planning, Culinary Production, Kitchen Supervision, Food Safety, Inventory Management, Food Cost Control, Staff Training, Beo Execution, High Volume Production, Menu Presentation, Sanitation Compliance, Leadership
Specialization
Requires 2-4 years of culinary experience, preferably in high-volume banquet settings, and previous supervisory experience. A culinary degree or equivalent professional training is preferred.
Experience Required
Minimum 2 year(s)
Chef d'équipe H/F at Groupement Les Mousquetaires
Bollène, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Logistics Management, Team Leadership, Performance Monitoring, Reporting, Budget Management, Continuous Improvement, Resource Planning, Risk Prevention, Hr Management, Operational Performance, Stress Management, Decision Making
Specialization
Candidates must have solid knowledge of logistics and proficiency in reporting tools and financial indicators. Strong leadership skills, analytical thinking, and the ability to manage teams under stress are essential.
Experience Required
Minimum 2 year(s)
Banquet Sous Chef at MGH Hospitality
New City, New York, United States - Full Time
Skills Needed
Banquet Management, Culinary Production, Menu Execution, Staff Training, Inventory Management, Food Waste Control, Beo Interpretation, Fine Dining Techniques, High Volume Catering, Kitchen Organization, Team Leadership, Plating And Presentation
Specialization
Requires 2-3 years of experience as a Banquet Sous Chef or Lead Cook in luxury hospitality or high-volume fine dining. A valid NYC DOH Food Protection Certificate and flexibility to work a variable event-based schedule are mandatory.
Experience Required
Minimum 2 year(s)
Sous Chef-Banquet at IHG Career
, Giza, Egypt - Full Time
Skills Needed
Kitchen Management, Menu Design, Food Quality Control, Staff Training, Inventory Management, Budgeting, Food Hygiene Compliance, Team Leadership, Stock Control, Supplier Negotiation, Culinary Techniques, Communication, Hr Support, Onboarding, Computer Literacy
Specialization
Candidates must hold a bachelor's degree in culinary arts or a diploma with at least 3 years of experience in hotels. Proficiency in English and basic computer skills are required to manage inventory and communicate effectively with the team.
Experience Required
Minimum 2 year(s)
Inköpschef - EMBA at Oak Consulting
, , - Full Time
Skills Needed
Strategic Sourcing, Negotiation, Supplier Management, Contract Management, Leadership, Analytical Thinking, Business Development, Project Management, Supply Chain Management, International Business, Procurement Process, Change Management
Specialization
Requires a degree in economics, engineering, or supply chain with documented experience in strategic procurement, preferably within the manufacturing industry. Must be proficient in English and Swedish with strong negotiation skills and experience in leadership or project management.
Experience Required
Minimum 5 year(s)
Chef de réception at Accor
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Reception Management, Revenue Management, E Reputation Management, Leadership, Customer Service, Team Coordination, Budgeting, Staff Training, Multilingualism, Administrative Management, Commercial Strategy, Recruitment
Specialization
Requires a minimum of 3 years of experience in a similar supervisory role with strong leadership and organizational skills. Must be fluent in French, preferably bilingual, with expertise in Revenue Management and e-reputation.
Experience Required
Minimum 2 year(s)
OCEAN - Sous Chef at Viking Cruises
, , - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Public Health Compliance, Team Leadership, Inventory Control, Menu Planning, Food Safety, Budgeting, Staff Training, Performance Reviews, English Communication, Multicultural Team Management, Plating And Presentation, Sanitation Standards, Administrative Skills, Pc Proficiency
Specialization
Requires 3-4 years of experience as a Sous Chef in a 5-star resort, hotel, or premium restaurant. Candidates must be fluent in English, capable of handling physical demands, and possess strong leadership and sanitation knowledge.
Experience Required
Minimum 2 year(s)
EN - Chef Manager at Hana Group
City of Edinburgh, Scotland, United Kingdom - Full Time
Skills Needed
Team Leadership, Food Safety, Health And Safety Compliance, Ingredient Preparation, Multitasking, Organization, Allergen Compliance, Customer Service, Audit Standards, Time Management
Specialization
Requires experience in leading people and a strong understanding of food safety and health regulations. Candidates must be reliable early risers capable of working in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Chef de Réception at Accor
Le Conquet, Brittany, France - Full Time
Skills Needed
Leadership, Team Management, Customer Service, Organization, Stress Management, Communication, Pms Software, Reservation Systems, French Language, English Language, Office Suite, Hospitality Standards, Quality Control, Client Relations, Problem Solving
Specialization
Candidates should have 3 to 5 years of experience in reception, with at least 2 years in a supervisory role, preferably in a 4 or 5-star hotel. A background in hospitality or tourism is required, along with proficiency in hotel PMS and reservation tools.
Experience Required
Minimum 2 year(s)
SUSHI COMMIS CHEF at SF MIAMI LLC
Miami, Florida, United States - Full Time
Skills Needed
Sushi Preparation, Fish Filleting, Knife Skills, Inventory Management, Food Safety, Mise En Place, Quality Control, Waste Management, Personal Hygiene, Team Collaboration
Specialization
Candidates must be able to handle physical demands, including lifting up to 100 pounds and standing for 8+ hours. Proficiency in Japanese sushi preparation and adherence to strict hygiene and grooming standards are required.
Chef Boucher H/F at Skiill
Brens, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Butchery Management, Inventory Management, Food Safety, Hygiene Standards, Team Management, Commercial Animation, Customer Service, Product Presentation, Staff Training, Traceability
Specialization
Requires a minimum CAP Butcher certification and previous successful experience in large-scale retail. Candidates must be dynamic, team-oriented, and passionate about the butchery trade.
Experience Required
Minimum 2 year(s)
OCEAN - Sous Chef at Viking Cruises
, , - Full Time
Skills Needed
Advanced Culinary Skills, Team Leadership, Public Health Policy Compliance, Inventory Management, Menu Planning, Budgeting And Cost Control, Staff Training, Performance Management, English Communication, Sanitation Standards, Multicultural Team Management, Administrative Skills, Cooking Demonstrations, Food Presentation, Safety And Security Procedures, Pc Proficiency
Specialization
Requires 3-4 years of experience as a Sous Chef in a 5-star resort, hotel, or premium restaurant with advanced culinary skills and English fluency. Candidates must be at least 21 years old, physically capable of heavy lifting, and able to work long hours seven days a week.
Experience Required
Minimum 2 year(s)
Sous/Banquet Chef at Kimpton Hotels & Restaurants
Manchester, Vermont, United States - Full Time
Skills Needed
Cooking Techniques, Banquet Management, Food Quality Control, Sanitation Practices, Kitchen Management, Menu Execution, Team Leadership, Health And Safety Compliance, Inventory Management, Food Presentation
Specialization
Candidates must have at least 2 years of relative kitchen experience and a flexible schedule to work evenings, weekends, and holidays. Required certifications include Food Handler and Alcohol Awareness certifications.
Experience Required
Minimum 2 year(s)
Chef d'Equipe F/H at GROUPE ADF
Rognac, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Industrial Maintenance, Team Management, Preventive Maintenance, Corrective Maintenance, Production Planning, Safety Regulations, Resource Allocation, Client Relationship Management, Operational Coordination, Proactivity, Interpersonal Skills, Autonomy
Specialization
Candidates must have solid experience in industrial maintenance and a valid driver's license (Permis B). Essential qualities include rigor, autonomy, dynamism, and excellent interpersonal skills.
Experience Required
Minimum 2 year(s)
Head Chef Royal98 at Accor
Amsterdam, North Holland, Netherlands - Full Time
Skills Needed
Culinary Techniques, Menu Planning, Food Cost Management, Leadership, Team Management, Haccp Compliance, Inventory Management, Quality Control, Staff Scheduling, Recruitment, Performance Development, Communication, Interpersonal Skills, International Cuisine Knowledge
Specialization
Candidates must have at least 2 years of experience as a Head Chef or Sous Chef with strong culinary and leadership skills. Proficiency in Dutch health and safety regulations (HACCP) and fluency in English are required.
Experience Required
Minimum 2 year(s)
Dietary Cook/Chef at 7NXT Health Group
Oxford, Florida, United States -
Full Time

Start Date

Immediate

Expiry Date

15 Sep, 26

Salary

0.0

Posted On

17 Jun, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Food Preparation, Cooking, Sanitation Regulations, Food Handling, Therapeutic Diets, Menu Planning, Inventory Management, Microsoft Office Suite, Communication Skills, Teamwork, Time Management, Kitchen Equipment Operation

Industry

Description
Description Job Title Code: CHEF/DIETARY COOK FLSA: Nonexempt Position Purpose The purpose of this position is to prepare and provide food service to residents in a cost-effective, efficient manner to safely meet residents’ needs in compliance with federal, state and local requirements Supervisory Responsibility: None. Directs the work of Dietary Aides or other kitchen staff, Budget Responsibility: None Essential Job Functions – Principal Accountabilities Cleans, cuts, prepares, and cooks meat, fish, or poultry to a safe temperature. Prepares and cooks various items according to menus, special dietary or nutritional requirements, or numbers of portions to be served. Prepares therapeutic diets, as needed. Bakes breads, rolls, and pastries. Apportions and serves food to residents, patrons, customers, guests, and employees. Washes cooking equipment such as pots, pans, dishes, utensils, and other pieces. Develops, compiles, and maintains food records regarding use and expenditures. Inventories supplies and equipment. Determines, or assists in determining, meals and menus. Ensures the cleanliness and functional operation of galley equipment, kitchen appliances, and work areas by routinely cleaning and inspecting each piece. Supports a dignified and caring atmosphere with residents, residents’ families, visitors and staff. Protects privacy and confidentiality of information pertaining to the resident, employee, residence and company information and events. Maintains safe and secure working environment and practices safe working habits. Maintains neat appearance, good hygiene and appropriate attire. Participates in training, in services and attends meetings as required. Other Job Functions Oversees and directs workers assisting with the preparation and serving of meals. Trains new employees. Assists with projects as assigned and performs other related duties. Knowledge/Skills/Abilities Excellent verbal and written communication skills. Basic understanding of or ability to learn sanitation and regulations for workplace safety. Basic understanding of or ability to learn food handling techniques, preparation, and cooking procedures. Must be able to work quickly and efficiently. Must be able to work well as part of a team. Must be able to work well under pressure. Ability to maintain personal cleanliness. Proficient with Microsoft Office Suite or related software Must display positive attitude. Must demonstrate initiative, self-discipline, conscientiousness, and dependability. Physical Demands/Environment: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Works in kitchen and dining room, subject to excessive heat and cold in association with the kitchen environment. Stand, traverse, ascend/descend stairs, move/transport carts weighing over 100 pounds, deliver food to residents, grasp and manipulate tools/equipment to set up. Occasionally move equipment weighing up to 25 pounds. Stretch, bend, stoop, squat, twist, crouch, kneel, and balance to access equipment and supplies. Prolonged periods standing and walking. Operate computer, read, remain in a stationary position, converse with others Converse with others, write legibly, read and comprehend written/verbal information. Communicate instructions or demonstrate tasks. Lift and carry up to 35 pounds frequently; up to 50 pounds occasionally. Stand and walk frequently, simple grasp; fine hand manipulation; near vision; far vision; hear conversation; speak. Requirements Minimum Requirements Education: High school diploma or GED, or equivalent is required. Vocational school coursework in kitchen basics, such as food safety, is desirable. Experience: One year of experience performing the essential functions of the position is desirable. Certification/License: None
Responsibilities
Prepare and provide cost-effective food services to residents in compliance with safety and nutritional requirements. Maintain kitchen cleanliness, manage food records, and oversee dietary aides in the preparation and serving of meals.
Dietary Cook/Chef at 7NXT Health Group
Oxford, Florida, United States - Full Time
Skills Needed
Food Preparation, Cooking, Sanitation Regulations, Food Handling, Therapeutic Diets, Menu Planning, Inventory Management, Microsoft Office Suite, Communication Skills, Teamwork, Time Management, Kitchen Equipment Operation
Specialization
A high school diploma or GED is required, with vocational coursework in kitchen basics and one year of experience being desirable. Candidates must be able to handle physical demands including lifting up to 50 pounds and standing for prolonged periods.
Banquet Sous Chef at Starwood Hotels
Nashville, Tennessee, United States - Full Time
Skills Needed
Culinary Operations, Leadership, Team Motivation, Inventory Management, Food Preparation, Line Staff Supervision, Guest Engagement, Financial Performance, Verbal Communication, Written Communication
Specialization
Requires a minimum of 2 years of similar culinary experience and advanced knowledge of kitchen operations. A post-secondary diploma or degree is preferred, along with strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Chef(fe) Plagiste at Barrière
Cannes, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Leadership, Customer Service, Staff Management, Reservation Management, Service Quality Assurance, Conflict Resolution, Hospitality Management, Communication, Organization, Safety Compliance
Specialization
The candidate must be passionate about field operations with strong leadership and benevolence to unite teams. A high level of service orientation, professional presentation, and attention to detail are required to reflect the luxury standards of the establishment.
Experience Required
Minimum 2 year(s)
Chef de rang H/F at Fuga Family
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Wine Knowledge, Cocktail Knowledge, Food Knowledge, Teamwork, Sales Skills, Communication, Attention To Detail, Anticipation, Table Management
Specialization
Seeking an energetic and sociable individual with a strong sense of teamwork and a commitment to high-quality service. Candidates should possess a sales-oriented mindset and a passion for advising and sharing with customers.
Experience Required
Minimum 2 year(s)
Chef de rang H/F at Fuga Family
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Menu Knowledge, Wine Knowledge, Cocktail Knowledge, Teamwork, Sales Skills, Coordination, Attention To Detail, Interpersonal Skills, Anticipation
Specialization
Seeking an energetic and sociable individual with a strong sense of teamwork and a commitment to high-quality service. Candidates should possess a sales-oriented mindset and a passion for advising and sharing experiences with customers.
Experience Required
Minimum 2 year(s)
Banquet Sous Chef at Trailborn Hotel Management LLC
Jackson, Wyoming, United States - Full Time
Skills Needed
Banquet Planning, Culinary Production, Kitchen Supervision, Food Safety, Inventory Management, Food Cost Control, Staff Training, Beo Execution, High Volume Production, Menu Presentation, Sanitation Compliance, Leadership
Specialization
Requires 2-4 years of culinary experience, preferably in high-volume banquet settings, and previous supervisory experience. A culinary degree or equivalent professional training is preferred.
Experience Required
Minimum 2 year(s)
Chef d'équipe H/F at Groupement Les Mousquetaires
Bollène, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Logistics Management, Team Leadership, Performance Monitoring, Reporting, Budget Management, Continuous Improvement, Resource Planning, Risk Prevention, Hr Management, Operational Performance, Stress Management, Decision Making
Specialization
Candidates must have solid knowledge of logistics and proficiency in reporting tools and financial indicators. Strong leadership skills, analytical thinking, and the ability to manage teams under stress are essential.
Experience Required
Minimum 2 year(s)
Banquet Sous Chef at MGH Hospitality
New City, New York, United States - Full Time
Skills Needed
Banquet Management, Culinary Production, Menu Execution, Staff Training, Inventory Management, Food Waste Control, Beo Interpretation, Fine Dining Techniques, High Volume Catering, Kitchen Organization, Team Leadership, Plating And Presentation
Specialization
Requires 2-3 years of experience as a Banquet Sous Chef or Lead Cook in luxury hospitality or high-volume fine dining. A valid NYC DOH Food Protection Certificate and flexibility to work a variable event-based schedule are mandatory.
Experience Required
Minimum 2 year(s)
Sous Chef-Banquet at IHG Career
, Giza, Egypt - Full Time
Skills Needed
Kitchen Management, Menu Design, Food Quality Control, Staff Training, Inventory Management, Budgeting, Food Hygiene Compliance, Team Leadership, Stock Control, Supplier Negotiation, Culinary Techniques, Communication, Hr Support, Onboarding, Computer Literacy
Specialization
Candidates must hold a bachelor's degree in culinary arts or a diploma with at least 3 years of experience in hotels. Proficiency in English and basic computer skills are required to manage inventory and communicate effectively with the team.
Experience Required
Minimum 2 year(s)
Inköpschef - EMBA at Oak Consulting
, , - Full Time
Skills Needed
Strategic Sourcing, Negotiation, Supplier Management, Contract Management, Leadership, Analytical Thinking, Business Development, Project Management, Supply Chain Management, International Business, Procurement Process, Change Management
Specialization
Requires a degree in economics, engineering, or supply chain with documented experience in strategic procurement, preferably within the manufacturing industry. Must be proficient in English and Swedish with strong negotiation skills and experience in leadership or project management.
Experience Required
Minimum 5 year(s)
Chef de réception at Accor
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Reception Management, Revenue Management, E Reputation Management, Leadership, Customer Service, Team Coordination, Budgeting, Staff Training, Multilingualism, Administrative Management, Commercial Strategy, Recruitment
Specialization
Requires a minimum of 3 years of experience in a similar supervisory role with strong leadership and organizational skills. Must be fluent in French, preferably bilingual, with expertise in Revenue Management and e-reputation.
Experience Required
Minimum 2 year(s)
OCEAN - Sous Chef at Viking Cruises
, , - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Public Health Compliance, Team Leadership, Inventory Control, Menu Planning, Food Safety, Budgeting, Staff Training, Performance Reviews, English Communication, Multicultural Team Management, Plating And Presentation, Sanitation Standards, Administrative Skills, Pc Proficiency
Specialization
Requires 3-4 years of experience as a Sous Chef in a 5-star resort, hotel, or premium restaurant. Candidates must be fluent in English, capable of handling physical demands, and possess strong leadership and sanitation knowledge.
Experience Required
Minimum 2 year(s)
EN - Chef Manager at Hana Group
City of Edinburgh, Scotland, United Kingdom - Full Time
Skills Needed
Team Leadership, Food Safety, Health And Safety Compliance, Ingredient Preparation, Multitasking, Organization, Allergen Compliance, Customer Service, Audit Standards, Time Management
Specialization
Requires experience in leading people and a strong understanding of food safety and health regulations. Candidates must be reliable early risers capable of working in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Chef de Réception at Accor
Le Conquet, Brittany, France - Full Time
Skills Needed
Leadership, Team Management, Customer Service, Organization, Stress Management, Communication, Pms Software, Reservation Systems, French Language, English Language, Office Suite, Hospitality Standards, Quality Control, Client Relations, Problem Solving
Specialization
Candidates should have 3 to 5 years of experience in reception, with at least 2 years in a supervisory role, preferably in a 4 or 5-star hotel. A background in hospitality or tourism is required, along with proficiency in hotel PMS and reservation tools.
Experience Required
Minimum 2 year(s)
SUSHI COMMIS CHEF at SF MIAMI LLC
Miami, Florida, United States - Full Time
Skills Needed
Sushi Preparation, Fish Filleting, Knife Skills, Inventory Management, Food Safety, Mise En Place, Quality Control, Waste Management, Personal Hygiene, Team Collaboration
Specialization
Candidates must be able to handle physical demands, including lifting up to 100 pounds and standing for 8+ hours. Proficiency in Japanese sushi preparation and adherence to strict hygiene and grooming standards are required.
Chef Boucher H/F at Skiill
Brens, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Butchery Management, Inventory Management, Food Safety, Hygiene Standards, Team Management, Commercial Animation, Customer Service, Product Presentation, Staff Training, Traceability
Specialization
Requires a minimum CAP Butcher certification and previous successful experience in large-scale retail. Candidates must be dynamic, team-oriented, and passionate about the butchery trade.
Experience Required
Minimum 2 year(s)
OCEAN - Sous Chef at Viking Cruises
, , - Full Time
Skills Needed
Advanced Culinary Skills, Team Leadership, Public Health Policy Compliance, Inventory Management, Menu Planning, Budgeting And Cost Control, Staff Training, Performance Management, English Communication, Sanitation Standards, Multicultural Team Management, Administrative Skills, Cooking Demonstrations, Food Presentation, Safety And Security Procedures, Pc Proficiency
Specialization
Requires 3-4 years of experience as a Sous Chef in a 5-star resort, hotel, or premium restaurant with advanced culinary skills and English fluency. Candidates must be at least 21 years old, physically capable of heavy lifting, and able to work long hours seven days a week.
Experience Required
Minimum 2 year(s)
Sous/Banquet Chef at Kimpton Hotels & Restaurants
Manchester, Vermont, United States - Full Time
Skills Needed
Cooking Techniques, Banquet Management, Food Quality Control, Sanitation Practices, Kitchen Management, Menu Execution, Team Leadership, Health And Safety Compliance, Inventory Management, Food Presentation
Specialization
Candidates must have at least 2 years of relative kitchen experience and a flexible schedule to work evenings, weekends, and holidays. Required certifications include Food Handler and Alcohol Awareness certifications.
Experience Required
Minimum 2 year(s)
Chef d'Equipe F/H at GROUPE ADF
Rognac, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Industrial Maintenance, Team Management, Preventive Maintenance, Corrective Maintenance, Production Planning, Safety Regulations, Resource Allocation, Client Relationship Management, Operational Coordination, Proactivity, Interpersonal Skills, Autonomy
Specialization
Candidates must have solid experience in industrial maintenance and a valid driver's license (Permis B). Essential qualities include rigor, autonomy, dynamism, and excellent interpersonal skills.
Experience Required
Minimum 2 year(s)
Head Chef Royal98 at Accor
Amsterdam, North Holland, Netherlands - Full Time
Skills Needed
Culinary Techniques, Menu Planning, Food Cost Management, Leadership, Team Management, Haccp Compliance, Inventory Management, Quality Control, Staff Scheduling, Recruitment, Performance Development, Communication, Interpersonal Skills, International Cuisine Knowledge
Specialization
Candidates must have at least 2 years of experience as a Head Chef or Sous Chef with strong culinary and leadership skills. Proficiency in Dutch health and safety regulations (HACCP) and fluency in English are required.
Experience Required
Minimum 2 year(s)