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Banquet Sous Chef at Myers Park Country Club, Inc
Charlotte, North Carolina, United States - Full Time
Skills Needed
Culinary Arts, Team Leadership, Menu Development, Inventory Management, Cost Control, Food Production, Plating Standards, Sanitation Practices, Staff Supervision, Expediting, Buffet Presentation, Kitchen Equipment Operation, Safety Procedures, Scheduling, Food Cost Tracking
Specialization
Candidates must possess a degree from a post-secondary culinary arts program and have three years of experience in food preparation covering all phases of kitchen operation. Essential requirements include familiarity with all kitchen equipment, knowledge of food handling safety, and the ability to effectively supervise production employees.
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)
Chef De Partie , cold kitchen chef at Radisson Hotel Group
Sohar, Al Batinah North Governorate, Oman - Full Time
Skills Needed
Cold Kitchen Preparation, Sushi Preparation, Food Safety, Hygiene Standards, Menu Planning, Supervision, Training, Portion Control, Presentation Skills, Stock Management, Waste Minimization, Carving Skills, Team Collaboration, Consistency, Culinary Skills, Creativity
Specialization
The job requires skills in food preparation and presentation, as well as the ability to maintain hygiene and safety standards. Experience in a similar role is preferred but not explicitly stated.
Chef / Sous Chef - JOEY Bell Tower at JOEY Restaurant Group
Edmonton, Alberta, Canada - Full Time
Skills Needed
Leadership Development, People Development, Operations Management, Culinary Leadership, Team Building, Strategic Planning, Product Quality Assurance, Profit Management, Budgeting, Forecasting, Recruiting, Hiring, Retaining Talent, Coaching, Food Safety, Health And Safety
Specialization
Candidates must possess 1-3+ years of industry experience in a Culinary Leadership role, demonstrating a proven ability to develop, coach, and inspire a high-performing team. Essential requirements include proficiency in proactive recruiting, hiring, and retention, exposure to PNL management (budgeting/forecasting), high attention to detail regarding product quality, and holding Food Safe and Health & Safety Certifications.
Experience Required
Minimum 2 year(s)
Sous Chef - Pastry at Four Seasons Hotels Limited - Turkey
Venice, Veneto, Italy - Full Time
Skills Needed
Pastry Operations, Bakery Operations, Leadership, Production Oversight, Quality Control, Menu Planning, Recipe Development, Sanitation, Safety Procedures, Inventory Management, Cost Control, Organizational Skills, Time Management, Communication Skills, Interpersonal Skills, Modern Pastry Techniques
Specialization
Candidates must possess a degree or diploma in Culinary Arts or Hotel/Restaurant Management, or equivalent professional experience, along with fluency in English and Italian. A minimum of 2-3 years of progressive leadership experience in a luxury or fine dining pastry environment is required.
Experience Required
Minimum 2 year(s)
Chef de Rang (H/F) at Sige Relais Chateaux
Porto-Vecchio, Corsica, France - Full Time
Skills Needed
Customer Service, Teamwork, Organization, Communication, Attention To Detail, English Proficiency
Specialization
Candidates should ideally have a background in hospitality with qualifications such as BEP/CAP, BAC PRO, or BTS, along with at least 2 years of relevant experience. Excellent presentation, interpersonal skills, motivation, and a strong sense of organization and teamwork are essential, along with mandatory English proficiency.
Experience Required
Minimum 2 year(s)
Chef d'Atelier H/F at Groupe Berto
, , - Full Time
Skills Needed
Team Management, Administrative Management, Technical Skills, Customer Service, Prioritization, Stress Management, Organization, Problem Solving
Specialization
Candidates should have confirmed experience in workshop management, ideally with a focus on management. They must demonstrate prioritization skills, stress management, and the ability to lead a team effectively.
Experience Required
Minimum 5 year(s)
CHEF BOUCHER (H/F) at Groupement Mousquetaires
Roche-la-Molière, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Butchery, Product Preparation, Sales, Hygiene Standards, Product Ordering, Customer Advising, Product Display, Schedule Management, Margin Responsibility, Interpersonal Skills, Entrepreneurial Spirit, Product Valuation
Specialization
Candidates must possess a specialized Butchery vocational certificate (CAP) along with relevant experience, demonstrating strong interpersonal skills and a commercial mindset to build customer trust. A desire to invest and evolve within a passionate team is essential.
Experience Required
Minimum 2 year(s)
Chef de Rang H/F/X at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Teamwork, Initiative, English Proficiency, Customer Service, Quality Focus, Salesmanship, Team Leadership, Dynamism, Professional Presentation, Rigor, Organization, Upselling, Haccp Compliance, Cash Handling
Specialization
Candidates must demonstrate the ability to work effectively in a team, possess a strong sense of initiative, and maintain excellent standards of hospitality and service quality. Essential requirements include dynamism, good professional presentation, rigor, organization, and proficiency in English as needed by the hotel.
Chef de rang (H/F) at Accor
Cabourg, Normandy, France - Full Time
Skills Needed
Customer Service, Table Service, Order Taking, Team Coordination, Communication, Attention To Detail, Organization, Time Management, Initiative, Responsibility, Flexibility, Resilience, Wine Service, Beverage Service, English Proficiency, Multilingual Skills
Specialization
A keen sense of hospitality and service excellence, along with strong organizational skills and attention to detail, are required, although prior experience is appreciated but not mandatory. Flexibility, resilience, and the ability to work effectively in a team are essential, with knowledge of wine service and English proficiency being advantageous.
CHEF BOUCHER (H/F) at Groupement Mousquetaires
Mehun-sur-Yèvre, Centre-Val de Loire, France - Full Time
Skills Needed
Butchery, Team Management, Scheduling, Cutting, Preparation, Sales, Hygiene Standards, Inventory Management, Product Selection, Customer Advising, Product Merchandising, Entrepreneurial Spirit, Relationship Building, Trust Building
Specialization
Candidates must possess a specialized CAP (Vocational Aptitude Certificate) in butchery along with relevant experience, demonstrating a passion for valuing quality products. Essential qualities include strong interpersonal skills, a commercial mindset, and the ability to build trust and provide added value to customers.
Experience Required
Minimum 2 year(s)
Chef de quai (H/F) at InPost
Terrasson-Lavilledieu, New Aquitaine, France - Full Time
Skills Needed
Team Management, Performance Indicators, Logistics Processes, Workforce Allocation, Carrier Relations, Sorting Plan Organization, Action Planning, Anomaly Reporting, Team Integration, Skill Development, Individual Interviews, Team Cohesion, Social Climate, Safety Regulations, Rigor, Reactivity
Specialization
The ideal candidate is defined more by their experience than formal diplomas, needing to be a unifying and attentive team leader who excels in rigor and reactivity. Key personal values sought include proximity, commitment, performance, and solidarity.
Experience Required
Minimum 2 year(s)
Chef cuisinier H/F at Hana Group
Embrun, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Show Cooking, Pan Asian Specialties, Sushi Preparation, Fish Cutting, Haccp Standards, Stock Management, Team Management, Menu Creation, Team Training, Commercial Sense, Enthusiasm, Team Spirit, Asian Cuisine Knowledge, Organization, Stress Management
Specialization
Candidates must have a minimum of 5 years of experience in the trade, strong knowledge of Asian cuisine, and specific expertise in sushi preparation, including whole fish cutting. Essential qualifications include mastery of HACCP norms, team management skills, organization, priority management, and the ability to handle stress.
Experience Required
Minimum 5 year(s)
Chef de projet H/F at Inetum
Tunis, Tunis, Tunisia - Full Time
Skills Needed
Project Management, Microsoft Solutions, Team Coordination, Client Relationship, Incident Management, Quality Assurance, Cost Management, Deadline Management
Specialization
Candidates should have a minimum of 5 to 6 years of experience in IT project management, preferably in Microsoft environments. Strong skills in managing quality, costs, and deadlines are essential.
Experience Required
Minimum 5 year(s)
Chef comptable H/F at Groupement Mousquetaires
Villeneuve-lès-Bouloc, Occitania, France - Full Time
Skills Needed
Accounting, Management Control, Financial Steering, Personnel Administration, Payroll, Financial Data Reliability, Accounting Entries, Quarterly Reporting, External Audit Liaison, Treasury Management, Bank Reconciliation, Financial Flow Management, Data Analysis, Dashboard Creation, Margin Analysis, Tax Declarations
Specialization
The role requires expertise in managing full accounting cycles, preparing financial statements, and handling treasury and bank reconciliations for the retail location. The candidate must also supervise personnel administration and payroll, and support operational managers with margin reliability and supplier processes.
Experience Required
Minimum 5 year(s)
Chef de quai (H/F) at InPost Ireland
Nice, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Management, Performance Indicators, Logistics Processes, Operational Optimization, Workforce Allocation, Carrier Relations, Sorting Plan Organization, Action Planning, Anomaly Reporting, Team Integration, Skill Development, Individual Interviews, Team Cohesion, Social Climate, Safety Regulations, Rigor
Specialization
The ideal candidate is defined more by their experience than their diplomas, needing to be a unifying and attentive team leader who excels in rigor and reactivity. Key personal values sought include proximity, commitment, performance, and solidarity.
Experience Required
Minimum 2 year(s)
Chef de quai (H/F) at InPost Ireland
Nice, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Management, Performance Indicators, Operational Processes, Workforce Allocation, Carrier Relations, Sorting Plan Organization, Action Planning, Anomaly Reporting, Team Integration, Skill Development, Individual Interviews, Team Cohesion, Social Climate, Safety Regulations, Rigor, Reactivity
Specialization
The ideal candidate is defined more by their experience than formal diplomas, specifically needing to be a unifying and attentive team leader. Key attributes sought are rigor, reactivity, and a daily alignment with values such as proximity, commitment, performance, and solidarity.
Experience Required
Minimum 2 year(s)
Fagchef for Regres at Alm Brand Group
Copenhagen, Capital Region of Denmark, Denmark - Full Time
Skills Needed
Legal Quality, Claims Management, Process Standardization, Legal Expertise, Communication, Coordination, Knowledge Sharing, Complex Claims Handling, Legal Assessment, Knowledge Bank Management, Organizational Liaison, Gdpr Compliance, Quality Assurance, Development Projects, Training Material Development
Specialization
The ideal candidate is an experienced lawyer, holding a Master of Laws (Cand.jur.) or equivalent, with solid experience in recovery and tort law, particularly handling complex cases. Strong competencies in communication, driving progress, structured and analytical work, and a passion for legal expertise combined with quality assurance are essential.
Experience Required
Minimum 5 year(s)
Chef de quai (H/F) at InPost
Cestas, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Team Management, Performance Analysis, Operational Processes, Staff Coordination, Communication, Problem Solving, Safety Compliance, Team Cohesion, Training And Development, Logistics Management
Specialization
Experience is prioritized over formal education, with a focus on being a supportive team leader. Key attributes include rigor, responsiveness, and alignment with company values of proximity, engagement, performance, and solidarity.
Experience Required
Minimum 2 year(s)
Chef de Rang (H/F) at Sige Relais Chateaux
Garons, Occitania, France - Full Time
Skills Needed
Serving Dishes, Service Flow Management, Kitchen Interface, Dining Room Setup, Menu Knowledge, Customer Service, Commis Supervision, Housekeeping Tasks, Commis Management, Presentation Techniques, Carving Techniques, Gastronomy Service Techniques, Communication, Demeanor, Distinction, Stress Management
Specialization
Candidates must possess the ability to manage and guide commis staff, master all presentation, carving, and fine dining service techniques, and demonstrate strong communication skills. Required qualities include excellent demeanor, distinction, perfect mastery of customer relations codes, and excellent presentation, with prior experience in a starred establishment being mandatory.
Experience Required
Minimum 2 year(s)
Banquet Sous Chef at Myers Park Country Club, Inc
Charlotte, North Carolina, United States -
Full Time

Start Date

Immediate

Expiry Date

28 Jun, 26

Salary

0.0

Posted On

30 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Arts, Team Leadership, Menu Development, Inventory Management, Cost Control, Food Production, Plating Standards, Sanitation Practices, Staff Supervision, Expediting, Buffet Presentation, Kitchen Equipment Operation, Safety Procedures, Scheduling, Food Cost Tracking

Industry

Hospitality

Description
Description MPCC is looking for a passionate Banquet Sous Chef to join our culinary team! You'll work alongside a skilled crew while assisting the Executive Sous Chef in creating exceptional dining experiences for banquets, special events, and club functions. We're looking for someone with flexible availability who thrives in a dynamic environment, enjoys leading a team, and takes pride in delivering top-quality cuisine. If you’re passionate about food, teamwork, and unforgettable events—this is the role for you! Requirements Prepares and directly supervises kitchen staff in the daily preparation of soups, staff meals, sauces, and specials, ensuring cooking methods, garnishing, and portioning follow club standards. Ensure consistency and quality in hot food execution, including proper cooking techniques and plating standards. Collaborates on menu development by refining hot entrée selections, side dishes, and sauce pairings along with seasonal menus for banquet and a la carte cold food menus. Assists the Executive Chef and Executive Sous Chef with inventory management, pricing, cost controls, requisitioning, and food production. Conducts daily raw cost tracking to ensure all items are accounted for. Takes full charge of the kitchen in the absence of the Executive Chef and Executive Sous Chef and personally works any station as needed to support the team. Assists in the supervision and training of employees while managing proper staffing for maximum productivity while controlling food and payroll costs for profitability. Collaborates with the banquet team to execute high-end buffets, large-scale plated meals, and special events. Coordinates with front-of-house staff to ensure seamless service and proper presentation for special functions. Makes recommendations for maintenance, repairs, and overall upkeep of kitchen equipment and enforces and follows proper sanitation and hygiene practices. Assists with administrative duties, including scheduling, menu costing, and reporting as assigned by the Executive Chef and Executive Sous Chef. Communicates with dining service staff during daily line-ups and expedites food orders during peak service hours. Assists in maintaining the security of the kitchen, including equipment, food, and supply inventories while supporting food procurement, receiving, storage, and issuing processes. Oversees buffet presentations and inspects mise en place before service to maintain quality standards. Reports all member and guest complaints to the chef and assists in resolving issues. Qualifications/Education: A degree from post-secondary culinary arts program. Three years in a food preparation position encompassing all phases of food preparation and kitchen operation is required. Must be familiar with and have worked with all kitchen equipment. Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards. Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club. Ability to effectively supervise all kitchen food production employees in absence of Executive Chef. Knowledge of and ability to perform required role during emergency situations. Physical Demands and Work Environment Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. Push, pull or lift up to 50 pounds. Continuous repetitive motions. Work in a hot, humid and noisy environment. After filling out your application, we ask for just 5 more minutes of your time to complete this Predictive Index behavioral assessment. What this allows us to do is better understand your needs as an employee.
Responsibilities
The Banquet Sous Chef assists the Executive Sous Chef in creating exceptional dining experiences for banquets and events by supervising kitchen staff, ensuring quality execution of hot food, and collaborating on menu development. This role also involves taking charge of the kitchen when senior chefs are absent, managing staffing, and controlling costs.
Banquet Sous Chef at Myers Park Country Club, Inc
Charlotte, North Carolina, United States - Full Time
Skills Needed
Culinary Arts, Team Leadership, Menu Development, Inventory Management, Cost Control, Food Production, Plating Standards, Sanitation Practices, Staff Supervision, Expediting, Buffet Presentation, Kitchen Equipment Operation, Safety Procedures, Scheduling, Food Cost Tracking
Specialization
Candidates must possess a degree from a post-secondary culinary arts program and have three years of experience in food preparation covering all phases of kitchen operation. Essential requirements include familiarity with all kitchen equipment, knowledge of food handling safety, and the ability to effectively supervise production employees.
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)
Chef De Partie , cold kitchen chef at Radisson Hotel Group
Sohar, Al Batinah North Governorate, Oman - Full Time
Skills Needed
Cold Kitchen Preparation, Sushi Preparation, Food Safety, Hygiene Standards, Menu Planning, Supervision, Training, Portion Control, Presentation Skills, Stock Management, Waste Minimization, Carving Skills, Team Collaboration, Consistency, Culinary Skills, Creativity
Specialization
The job requires skills in food preparation and presentation, as well as the ability to maintain hygiene and safety standards. Experience in a similar role is preferred but not explicitly stated.
Chef / Sous Chef - JOEY Bell Tower at JOEY Restaurant Group
Edmonton, Alberta, Canada - Full Time
Skills Needed
Leadership Development, People Development, Operations Management, Culinary Leadership, Team Building, Strategic Planning, Product Quality Assurance, Profit Management, Budgeting, Forecasting, Recruiting, Hiring, Retaining Talent, Coaching, Food Safety, Health And Safety
Specialization
Candidates must possess 1-3+ years of industry experience in a Culinary Leadership role, demonstrating a proven ability to develop, coach, and inspire a high-performing team. Essential requirements include proficiency in proactive recruiting, hiring, and retention, exposure to PNL management (budgeting/forecasting), high attention to detail regarding product quality, and holding Food Safe and Health & Safety Certifications.
Experience Required
Minimum 2 year(s)
Sous Chef - Pastry at Four Seasons Hotels Limited - Turkey
Venice, Veneto, Italy - Full Time
Skills Needed
Pastry Operations, Bakery Operations, Leadership, Production Oversight, Quality Control, Menu Planning, Recipe Development, Sanitation, Safety Procedures, Inventory Management, Cost Control, Organizational Skills, Time Management, Communication Skills, Interpersonal Skills, Modern Pastry Techniques
Specialization
Candidates must possess a degree or diploma in Culinary Arts or Hotel/Restaurant Management, or equivalent professional experience, along with fluency in English and Italian. A minimum of 2-3 years of progressive leadership experience in a luxury or fine dining pastry environment is required.
Experience Required
Minimum 2 year(s)
Chef de Rang (H/F) at Sige Relais Chateaux
Porto-Vecchio, Corsica, France - Full Time
Skills Needed
Customer Service, Teamwork, Organization, Communication, Attention To Detail, English Proficiency
Specialization
Candidates should ideally have a background in hospitality with qualifications such as BEP/CAP, BAC PRO, or BTS, along with at least 2 years of relevant experience. Excellent presentation, interpersonal skills, motivation, and a strong sense of organization and teamwork are essential, along with mandatory English proficiency.
Experience Required
Minimum 2 year(s)
Chef d'Atelier H/F at Groupe Berto
, , - Full Time
Skills Needed
Team Management, Administrative Management, Technical Skills, Customer Service, Prioritization, Stress Management, Organization, Problem Solving
Specialization
Candidates should have confirmed experience in workshop management, ideally with a focus on management. They must demonstrate prioritization skills, stress management, and the ability to lead a team effectively.
Experience Required
Minimum 5 year(s)
CHEF BOUCHER (H/F) at Groupement Mousquetaires
Roche-la-Molière, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Butchery, Product Preparation, Sales, Hygiene Standards, Product Ordering, Customer Advising, Product Display, Schedule Management, Margin Responsibility, Interpersonal Skills, Entrepreneurial Spirit, Product Valuation
Specialization
Candidates must possess a specialized Butchery vocational certificate (CAP) along with relevant experience, demonstrating strong interpersonal skills and a commercial mindset to build customer trust. A desire to invest and evolve within a passionate team is essential.
Experience Required
Minimum 2 year(s)
Chef de Rang H/F/X at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Teamwork, Initiative, English Proficiency, Customer Service, Quality Focus, Salesmanship, Team Leadership, Dynamism, Professional Presentation, Rigor, Organization, Upselling, Haccp Compliance, Cash Handling
Specialization
Candidates must demonstrate the ability to work effectively in a team, possess a strong sense of initiative, and maintain excellent standards of hospitality and service quality. Essential requirements include dynamism, good professional presentation, rigor, organization, and proficiency in English as needed by the hotel.
Chef de rang (H/F) at Accor
Cabourg, Normandy, France - Full Time
Skills Needed
Customer Service, Table Service, Order Taking, Team Coordination, Communication, Attention To Detail, Organization, Time Management, Initiative, Responsibility, Flexibility, Resilience, Wine Service, Beverage Service, English Proficiency, Multilingual Skills
Specialization
A keen sense of hospitality and service excellence, along with strong organizational skills and attention to detail, are required, although prior experience is appreciated but not mandatory. Flexibility, resilience, and the ability to work effectively in a team are essential, with knowledge of wine service and English proficiency being advantageous.
CHEF BOUCHER (H/F) at Groupement Mousquetaires
Mehun-sur-Yèvre, Centre-Val de Loire, France - Full Time
Skills Needed
Butchery, Team Management, Scheduling, Cutting, Preparation, Sales, Hygiene Standards, Inventory Management, Product Selection, Customer Advising, Product Merchandising, Entrepreneurial Spirit, Relationship Building, Trust Building
Specialization
Candidates must possess a specialized CAP (Vocational Aptitude Certificate) in butchery along with relevant experience, demonstrating a passion for valuing quality products. Essential qualities include strong interpersonal skills, a commercial mindset, and the ability to build trust and provide added value to customers.
Experience Required
Minimum 2 year(s)
Chef de quai (H/F) at InPost
Terrasson-Lavilledieu, New Aquitaine, France - Full Time
Skills Needed
Team Management, Performance Indicators, Logistics Processes, Workforce Allocation, Carrier Relations, Sorting Plan Organization, Action Planning, Anomaly Reporting, Team Integration, Skill Development, Individual Interviews, Team Cohesion, Social Climate, Safety Regulations, Rigor, Reactivity
Specialization
The ideal candidate is defined more by their experience than formal diplomas, needing to be a unifying and attentive team leader who excels in rigor and reactivity. Key personal values sought include proximity, commitment, performance, and solidarity.
Experience Required
Minimum 2 year(s)
Chef cuisinier H/F at Hana Group
Embrun, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Show Cooking, Pan Asian Specialties, Sushi Preparation, Fish Cutting, Haccp Standards, Stock Management, Team Management, Menu Creation, Team Training, Commercial Sense, Enthusiasm, Team Spirit, Asian Cuisine Knowledge, Organization, Stress Management
Specialization
Candidates must have a minimum of 5 years of experience in the trade, strong knowledge of Asian cuisine, and specific expertise in sushi preparation, including whole fish cutting. Essential qualifications include mastery of HACCP norms, team management skills, organization, priority management, and the ability to handle stress.
Experience Required
Minimum 5 year(s)
Chef de projet H/F at Inetum
Tunis, Tunis, Tunisia - Full Time
Skills Needed
Project Management, Microsoft Solutions, Team Coordination, Client Relationship, Incident Management, Quality Assurance, Cost Management, Deadline Management
Specialization
Candidates should have a minimum of 5 to 6 years of experience in IT project management, preferably in Microsoft environments. Strong skills in managing quality, costs, and deadlines are essential.
Experience Required
Minimum 5 year(s)
Chef comptable H/F at Groupement Mousquetaires
Villeneuve-lès-Bouloc, Occitania, France - Full Time
Skills Needed
Accounting, Management Control, Financial Steering, Personnel Administration, Payroll, Financial Data Reliability, Accounting Entries, Quarterly Reporting, External Audit Liaison, Treasury Management, Bank Reconciliation, Financial Flow Management, Data Analysis, Dashboard Creation, Margin Analysis, Tax Declarations
Specialization
The role requires expertise in managing full accounting cycles, preparing financial statements, and handling treasury and bank reconciliations for the retail location. The candidate must also supervise personnel administration and payroll, and support operational managers with margin reliability and supplier processes.
Experience Required
Minimum 5 year(s)
Chef de quai (H/F) at InPost Ireland
Nice, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Management, Performance Indicators, Logistics Processes, Operational Optimization, Workforce Allocation, Carrier Relations, Sorting Plan Organization, Action Planning, Anomaly Reporting, Team Integration, Skill Development, Individual Interviews, Team Cohesion, Social Climate, Safety Regulations, Rigor
Specialization
The ideal candidate is defined more by their experience than their diplomas, needing to be a unifying and attentive team leader who excels in rigor and reactivity. Key personal values sought include proximity, commitment, performance, and solidarity.
Experience Required
Minimum 2 year(s)
Chef de quai (H/F) at InPost Ireland
Nice, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Management, Performance Indicators, Operational Processes, Workforce Allocation, Carrier Relations, Sorting Plan Organization, Action Planning, Anomaly Reporting, Team Integration, Skill Development, Individual Interviews, Team Cohesion, Social Climate, Safety Regulations, Rigor, Reactivity
Specialization
The ideal candidate is defined more by their experience than formal diplomas, specifically needing to be a unifying and attentive team leader. Key attributes sought are rigor, reactivity, and a daily alignment with values such as proximity, commitment, performance, and solidarity.
Experience Required
Minimum 2 year(s)
Fagchef for Regres at Alm Brand Group
Copenhagen, Capital Region of Denmark, Denmark - Full Time
Skills Needed
Legal Quality, Claims Management, Process Standardization, Legal Expertise, Communication, Coordination, Knowledge Sharing, Complex Claims Handling, Legal Assessment, Knowledge Bank Management, Organizational Liaison, Gdpr Compliance, Quality Assurance, Development Projects, Training Material Development
Specialization
The ideal candidate is an experienced lawyer, holding a Master of Laws (Cand.jur.) or equivalent, with solid experience in recovery and tort law, particularly handling complex cases. Strong competencies in communication, driving progress, structured and analytical work, and a passion for legal expertise combined with quality assurance are essential.
Experience Required
Minimum 5 year(s)
Chef de quai (H/F) at InPost
Cestas, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Team Management, Performance Analysis, Operational Processes, Staff Coordination, Communication, Problem Solving, Safety Compliance, Team Cohesion, Training And Development, Logistics Management
Specialization
Experience is prioritized over formal education, with a focus on being a supportive team leader. Key attributes include rigor, responsiveness, and alignment with company values of proximity, engagement, performance, and solidarity.
Experience Required
Minimum 2 year(s)
Chef de Rang (H/F) at Sige Relais Chateaux
Garons, Occitania, France - Full Time
Skills Needed
Serving Dishes, Service Flow Management, Kitchen Interface, Dining Room Setup, Menu Knowledge, Customer Service, Commis Supervision, Housekeeping Tasks, Commis Management, Presentation Techniques, Carving Techniques, Gastronomy Service Techniques, Communication, Demeanor, Distinction, Stress Management
Specialization
Candidates must possess the ability to manage and guide commis staff, master all presentation, carving, and fine dining service techniques, and demonstrate strong communication skills. Required qualities include excellent demeanor, distinction, perfect mastery of customer relations codes, and excellent presentation, with prior experience in a starred establishment being mandatory.
Experience Required
Minimum 2 year(s)