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Chef Jobs overseas

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Chef des Ventes H/F at METRO/MAKRO
Rungis, Ile-de-France, France - Full Time
Skills Needed
Sales Management, Team Leadership, Commercial Strategy, Budgeting, Client Negotiation, Market Knowledge, Coaching, Performance Optimization, Event Coordination, Communication, Recruitment, Team Cohesion, Agro Food Distribution, Customer Relationship Management, Goal Setting, Field Sales
Specialization
Candidates should have a BAC+3 to BAC+5 education in commerce and significant experience in sales within the agro-food distribution sector. Experience in managing a field sales team and a strong understanding of sales techniques are essential.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at Accor
Phuket, , Thailand - Full Time
Skills Needed
Culinary Expertise, Communication Skills, Attention To Detail, Creativity, Flexibility, Problem Solving, Time Management, Health And Safety Awareness, Haccp Knowledge
Specialization
Candidates should have at least 3 years of culinary experience in luxury hotels or top-notch restaurants. Strong communication skills, creativity, and the ability to work under pressure are essential.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Team Management, Culinary Creation, Cost Control, Quality Assurance, Event Coordination, Communication, Japanese Cuisine, Italian Cuisine, Leadership, Training, Detail Orientation, Adaptability, Creativity, Excel Proficiency, Food Safety, Inventory Management
Specialization
The ideal candidate should be a leader with a strong attention to detail and a passion for culinary arts, particularly in Japanese and Italian cuisines. They should also be adept in cost management and possess excellent communication skills.
Experience Required
Minimum 5 year(s)
Chef de secteur H/F at SMAC
Bourges, Centre, France - Full Time
Skills Needed
Team Management, Commercial Negotiation, Project Supervision, Safety Compliance, Market Research, Financial Management, Client Relations, Strategic Planning, Construction Management, Supplier Consultation, Organizational Skills, Problem Solving, Communication Skills, Technical Knowledge, Planning, Anticipation
Specialization
Candidates should have a Bac +3/5 or Engineering degree in Building or Civil Engineering, along with at least 5 years of successful experience in building envelope work. Management experience and strong technical knowledge are essential.
Experience Required
Minimum 5 year(s)
Chinese Dimsum Chef at Four Seasons Hotels Limited - Turkey
Bangkok, , Thailand - Full Time
Skills Needed
Culinary Skills, People Management, Training, Quality Control, Menu Development, Haccp Compliance, Team Leadership, Creativity, Organizational Skills, Communication, Technical Kitchen Skills, Food Cost Control, Sanitation, Problem Solving, Interdepartmental Cooperation, Performance Evaluation
Specialization
Candidates should have a strong background in Dim Sum preparation and at least four to five years of experience in an upscale Chinese restaurant. A culinary diploma or degree and proficiency in Cantonese are preferred.
Experience Required
Minimum 5 year(s)
Nursery Cook / Chef at Storal
Hove, England, United Kingdom - Full Time
Skills Needed
Food Hygiene, Health And Safety Regulations, Catering, Stock Management, Coshh Compliance, Dietary Needs Awareness
Specialization
You need to be Level 2 Food and Hygiene qualified with experience in a commercial kitchen. A solid understanding of Health and Safety regulations and COSHH is also required.
Chef de cuisine H/F at Api Restauration
Bondues, Hauts-de-France, France - Full Time
Skills Needed
Culinary Skills, Management, Creativity, Organization, Haccp Knowledge, Team Leadership, Customer Service, Attention To Detail
Specialization
Candidates should have experience in traditional or gastronomic cuisine with a strong inclination towards innovative cooking. They must be organized, rigorous, and possess excellent interpersonal skills.
Experience Required
Minimum 2 year(s)
Event Catering Chef at Butler's Pantry
St. Louis, Missouri, United States - Full Time
Skills Needed
Culinary Operations, Quality Control, Food Safety, Interpersonal Skills, Problem Solving, Teamwork, Leadership, Attention To Detail, Customer Service, Flexibility, Professionalism, Time Management, Ambassadorship, Stress Management, Communication, Presentation Skills
Specialization
Candidates should have at least 3 years of relevant experience and possess strong interpersonal skills. They must be able to handle a fast-paced environment and work flexible hours.
Experience Required
Minimum 2 year(s)
Sole Chef - 40m+ SY at Frey Recruitment
, , - Full Time
Skills Needed
Cooking, Healthy Cuisine, Mediterranean Dishes, Modern American Dishes, Vegetarian Dishes, Galley Management, Budgeting, Provisioning, Organization, Efficiency
Specialization
Candidates should have previous experience as a chef on a sailing yacht and preferably hold a B1/B2 visa. The ideal candidate should be calm, organized, and enjoy cooking a variety of cuisines.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Amiens, Hauts-de-France, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Compliance, Organizational Skills, Autonomy, Adaptability, Customer Service, Passion For Cooking
Specialization
Candidates should have a diploma in hospitality or restaurant management and significant experience in collective catering. Skills in culinary techniques, team management, and HACCP standards are essential.
Experience Required
Minimum 2 year(s)
Chef de projet Data at ALTEN Consulting Services GmbH
Lavaur, Occitania, France - Full Time
Skills Needed
Project Management, Data Management, Data Analytics, Machine Learning, Team Coordination, Client Liaison, Performance Indicators, Budget Management, Process Optimization, Data Strategy
Specialization
Candidates should have a degree from an engineering school or a Master's degree and a minimum of 5 years of experience. Proficiency in project management tools and a strong understanding of data management concepts are essential.
Experience Required
Minimum 5 year(s)
Sous Chef - Butcher at Accor
, Red Sea, Egypt - Full Time
Skills Needed
Butchery Techniques, Knife Skills, Yield Management, Haccp Standards, Food Safety, Inventory Management, Portion Control, Quality Inspection, Sustainability Practices, Team Supervision, Culinary Collaboration, Food Handling, Production Requirements, Organization Skills, Meat Preparation, Specialty Products
Specialization
Candidates should have a minimum of 3 years of experience in a luxury culinary environment, with strong knowledge of meat and seafood handling. A Food Handler or ServSafe certification is required, along with excellent knife skills and understanding of food safety practices.
Experience Required
Minimum 5 year(s)
Sous Chef - Butcher at Accor
, Red Sea, Egypt - Full Time
Skills Needed
Butchery Techniques, Meat Preparation, Yield Management, Food Safety Standards, Knife Skills, Inventory Management, Haccp, Sanitation Standards, Team Supervision, Culinary Collaboration, Portion Control, Quality Inspection, Sustainability Practices, Food Handler Certification, Curing Techniques, Specialty Cuts
Specialization
Candidates should have a minimum of 3 years of experience in a luxury culinary environment, with strong knowledge of meat and seafood handling. A Food Handler or ServSafe certification is required, along with excellent knife skills and understanding of food safety practices.
Experience Required
Minimum 5 year(s)
Assistant Head Chef at Radisson Hotel Group
Stavanger, , Norway - Full Time
Skills Needed
Culinary Excellence, Creativity, Communication, Teamwork, Problem Resolution, Inventory Control, Cost Management, Guest Service, Leadership, Integrity, It Systems, Professionalism, Time Management, Collaboration, Commitment, Hospitality
Specialization
Candidates should have proven experience as an Assistant Head Chef or in a similar role, with excellent communication and leadership skills. A hands-on approach and commitment to exceptional guest service are essential.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Barrière
Deauville, Normandy, France - Full Time
Skills Needed
Culinary Management, Team Leadership, Menu Development, Quality Control, Stock Management, Haccp Compliance, Training, Communication, Creativity, Passion For Cooking, Customer Service, Problem Solving, Time Management, Attention To Detail, Adaptability, Collaboration
Specialization
Candidates should have significant experience as a Chef de Cuisine or a confirmed Second Chef, ideally in a traditional, bistronomic, or gastronomic restaurant. Strong leadership skills and the ability to motivate and develop a team in a demanding yet supportive environment are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at bartaco
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Mentoring, Communication, Problem Solving, Attention To Detail, Food Safety, Quality Control, Inventory Management, Operational Excellence, Guest Experience, Training, Scheduling, Collaboration, Hospitality, Creativity
Specialization
Candidates should have at least 3 years of culinary management experience and excellent cooking skills. Mentoring and training abilities, along with attention to detail and flexibility in working hours, are also required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Convene
New York, New York, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Fine Dining, Catering, Food Safety, Sanitation Protocols, Menu Development, Team Leadership, Mentorship, Cost Control, Inventory Management, Culinary Innovation, Communication, Collaboration, Problem Solving, Technical Mastery
Specialization
Candidates should have an A.O.S. Degree in Culinary Arts or a culinary certificate with 3-5 years of progressive culinary/kitchen management experience. Fine dining experience and knowledge of café operations are desirable.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Marriott Hotel Lingfield Park Racecourse
Kowloon, Hong Kong, China - Full Time
Skills Needed
Kitchen Operations, Staff Performance, Interpersonal Skills, Team Leadership, Food Quality, Menu Development, Safety Procedures, Budget Management, Food Handling, Coaching, Diversity Promotion, Customer Satisfaction, Guidance, Trust Building, Food Supply Management, Workflow Management
Specialization
Candidates must have a high school diploma or above and at least 10 years of experience in culinary, food and beverage, or related areas. Fluency in English is required, and proficiency in Cantonese is a plus.
Experience Required
Minimum 10 year(s)
EN - Chef de Partie at Accor
Kuta, Bali, Indonesia - Full Time
Skills Needed
Culinary Experience, Teamwork, Pressure Management, Mentoring, Quality Control, Communication, Menu Development, Operational Excellence
Specialization
Candidates should have a minimum of 3 years of progressive culinary experience in high-volume kitchens, particularly in luxury hotels or resorts. Experience in managing a culinary station and mentoring junior staff is also required.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at Fairfield Inn Suites by Marriott Mansfield
, , India - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Food Safety, Teamwork, Communication, Time Management, Attention To Detail, Customer Service, Problem Solving, Recipe Adherence, Garnishing, Training, Scheduling, Motivating, Coaching
Specialization
Candidates should have at least 3 years of related work experience and a technical, trade, or vocational school degree is preferred. No supervisory experience is required for this position.
Experience Required
Minimum 2 year(s)
Chef des Ventes H/F at METRO/MAKRO
Rungis, Ile-de-France, France -
Full Time

Start Date

Immediate

Expiry Date

12 Mar, 26

Salary

0.0

Posted On

12 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Sales Management, Team Leadership, Commercial Strategy, Budgeting, Client Negotiation, Market Knowledge, Coaching, Performance Optimization, Event Coordination, Communication, Recruitment, Team Cohesion, Agro-food Distribution, Customer Relationship Management, Goal Setting, Field Sales

Industry

Wholesale

Description
Description de l'entreprise Pro à Pro, filiale du Groupe METRO, est un acteur majeur de la RHD (Restauration Hors Domicile). Nous assurons l'approvisionnement des professionnels de la Restauration (Restaurateurs et Collectivités) sur toute leur gamme de produits (épicerie, boissons, produits frais, surgelé, hygiène & entretien...) en leur délivrant un service personnalisé qui répond à chacune de leurs demandes. Société en pleine expansion avec plus de 2700 collaborateurs, nous apportons les moyens d'un grand groupe et l'agilité d'une entreprise à taille humaine, partout en France. La dimension et l'historique familial de PRO à PRO favorisent l'intégration et l'épanouissement des collaborateurs. Pro à Pro s'engage à respecter les principes d'équité et de non-discrimination dans le cadre de son process de recrutement et à promouvoir la diversité et l'intégration de salariés en situation de handicap au sein de ses équipes. Description du poste Dans le cadre du développement de notre activité, nous recherchons un(e) Chef des Ventes spécialisé(e) en produits alimentaires et non alimentaires à destination des grossistes régionaux qui aura pour mission l’accompagnement de son équipe et la gestion de certains comptes en direct sur le secteur de l’île de France. Rôle : En collaboration avec le directeur commercial vous participez à la définition de la politique commerciale et vous la mettez en œuvre avec votre équipe de 2 commerciaux terrain avec une évolution d’équipe à prévoir. Vous participez à l’élaboration du budget et à la fixation des objectifs de votre équipe. Responsable de la réalisation des objectifs quantitatifs et qualitatifs de vos commerciaux, vous coordonnez, animez et contrôlez l’activité de votre équipe afin d’en optimiser les résultats. Vous êtes présent(e) sur le terrain pour accompagner individuellement la réussite de vos commerciaux. Vous mettez en place des plans d’actions pour développer leurs portefeuilles clients et assurer leur croissance sur leurs secteurs. Vous animez les réunions commerciales et organisez en lien avec le service évènementiel national les manifestations commerciales régionales. Vous apportez votre connaissance régionale du marché et des concurrents. Vous serez chargé de négocier auprès de certains comptes dont vous aurez la gestion en direct. Vous veillez à la bonne communication et aux respects des procédures internes avec les différents services (Télévente, logistique, achats, comptabilité client, …). En tant que membre du comité de direction du site, vous assurez le reporting commercial de votre équipe. Vous participez au recrutement de vos commerciaux, vous veillez à leur intégration et la cohésion de votre équipe. Poste basé à Rungis Qualifications De formation BAC+3 à BAC +5 dans le domaine du commerce, vous justifiez d’une solide expérience commerciale acquise dans la distribution agroalimentaire, idéalement en RHD auprès d’une clientèle de grossistes, clients chaînés ainsi qu’une expérience réussie en management d’une équipe de commerciaux terrain. A la fois coach et capitaine, vous savez motiver votre équipe et prenez part à l’atteinte des objectifs. Véritable développeur, vous avez le goût du challenge et vous maîtrisez parfaitement les techniques de vente et de commercialisation.
Responsibilities
The Chef des Ventes is responsible for leading a team of sales representatives and managing key accounts in the Île-de-France region. This includes setting sales objectives, coordinating team activities, and ensuring effective communication with various internal departments.
Chef des Ventes H/F at METRO/MAKRO
Rungis, Ile-de-France, France - Full Time
Skills Needed
Sales Management, Team Leadership, Commercial Strategy, Budgeting, Client Negotiation, Market Knowledge, Coaching, Performance Optimization, Event Coordination, Communication, Recruitment, Team Cohesion, Agro Food Distribution, Customer Relationship Management, Goal Setting, Field Sales
Specialization
Candidates should have a BAC+3 to BAC+5 education in commerce and significant experience in sales within the agro-food distribution sector. Experience in managing a field sales team and a strong understanding of sales techniques are essential.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at Accor
Phuket, , Thailand - Full Time
Skills Needed
Culinary Expertise, Communication Skills, Attention To Detail, Creativity, Flexibility, Problem Solving, Time Management, Health And Safety Awareness, Haccp Knowledge
Specialization
Candidates should have at least 3 years of culinary experience in luxury hotels or top-notch restaurants. Strong communication skills, creativity, and the ability to work under pressure are essential.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Team Management, Culinary Creation, Cost Control, Quality Assurance, Event Coordination, Communication, Japanese Cuisine, Italian Cuisine, Leadership, Training, Detail Orientation, Adaptability, Creativity, Excel Proficiency, Food Safety, Inventory Management
Specialization
The ideal candidate should be a leader with a strong attention to detail and a passion for culinary arts, particularly in Japanese and Italian cuisines. They should also be adept in cost management and possess excellent communication skills.
Experience Required
Minimum 5 year(s)
Chef de secteur H/F at SMAC
Bourges, Centre, France - Full Time
Skills Needed
Team Management, Commercial Negotiation, Project Supervision, Safety Compliance, Market Research, Financial Management, Client Relations, Strategic Planning, Construction Management, Supplier Consultation, Organizational Skills, Problem Solving, Communication Skills, Technical Knowledge, Planning, Anticipation
Specialization
Candidates should have a Bac +3/5 or Engineering degree in Building or Civil Engineering, along with at least 5 years of successful experience in building envelope work. Management experience and strong technical knowledge are essential.
Experience Required
Minimum 5 year(s)
Chinese Dimsum Chef at Four Seasons Hotels Limited - Turkey
Bangkok, , Thailand - Full Time
Skills Needed
Culinary Skills, People Management, Training, Quality Control, Menu Development, Haccp Compliance, Team Leadership, Creativity, Organizational Skills, Communication, Technical Kitchen Skills, Food Cost Control, Sanitation, Problem Solving, Interdepartmental Cooperation, Performance Evaluation
Specialization
Candidates should have a strong background in Dim Sum preparation and at least four to five years of experience in an upscale Chinese restaurant. A culinary diploma or degree and proficiency in Cantonese are preferred.
Experience Required
Minimum 5 year(s)
Nursery Cook / Chef at Storal
Hove, England, United Kingdom - Full Time
Skills Needed
Food Hygiene, Health And Safety Regulations, Catering, Stock Management, Coshh Compliance, Dietary Needs Awareness
Specialization
You need to be Level 2 Food and Hygiene qualified with experience in a commercial kitchen. A solid understanding of Health and Safety regulations and COSHH is also required.
Chef de cuisine H/F at Api Restauration
Bondues, Hauts-de-France, France - Full Time
Skills Needed
Culinary Skills, Management, Creativity, Organization, Haccp Knowledge, Team Leadership, Customer Service, Attention To Detail
Specialization
Candidates should have experience in traditional or gastronomic cuisine with a strong inclination towards innovative cooking. They must be organized, rigorous, and possess excellent interpersonal skills.
Experience Required
Minimum 2 year(s)
Event Catering Chef at Butler's Pantry
St. Louis, Missouri, United States - Full Time
Skills Needed
Culinary Operations, Quality Control, Food Safety, Interpersonal Skills, Problem Solving, Teamwork, Leadership, Attention To Detail, Customer Service, Flexibility, Professionalism, Time Management, Ambassadorship, Stress Management, Communication, Presentation Skills
Specialization
Candidates should have at least 3 years of relevant experience and possess strong interpersonal skills. They must be able to handle a fast-paced environment and work flexible hours.
Experience Required
Minimum 2 year(s)
Sole Chef - 40m+ SY at Frey Recruitment
, , - Full Time
Skills Needed
Cooking, Healthy Cuisine, Mediterranean Dishes, Modern American Dishes, Vegetarian Dishes, Galley Management, Budgeting, Provisioning, Organization, Efficiency
Specialization
Candidates should have previous experience as a chef on a sailing yacht and preferably hold a B1/B2 visa. The ideal candidate should be calm, organized, and enjoy cooking a variety of cuisines.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Amiens, Hauts-de-France, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Compliance, Organizational Skills, Autonomy, Adaptability, Customer Service, Passion For Cooking
Specialization
Candidates should have a diploma in hospitality or restaurant management and significant experience in collective catering. Skills in culinary techniques, team management, and HACCP standards are essential.
Experience Required
Minimum 2 year(s)
Chef de projet Data at ALTEN Consulting Services GmbH
Lavaur, Occitania, France - Full Time
Skills Needed
Project Management, Data Management, Data Analytics, Machine Learning, Team Coordination, Client Liaison, Performance Indicators, Budget Management, Process Optimization, Data Strategy
Specialization
Candidates should have a degree from an engineering school or a Master's degree and a minimum of 5 years of experience. Proficiency in project management tools and a strong understanding of data management concepts are essential.
Experience Required
Minimum 5 year(s)
Sous Chef - Butcher at Accor
, Red Sea, Egypt - Full Time
Skills Needed
Butchery Techniques, Knife Skills, Yield Management, Haccp Standards, Food Safety, Inventory Management, Portion Control, Quality Inspection, Sustainability Practices, Team Supervision, Culinary Collaboration, Food Handling, Production Requirements, Organization Skills, Meat Preparation, Specialty Products
Specialization
Candidates should have a minimum of 3 years of experience in a luxury culinary environment, with strong knowledge of meat and seafood handling. A Food Handler or ServSafe certification is required, along with excellent knife skills and understanding of food safety practices.
Experience Required
Minimum 5 year(s)
Sous Chef - Butcher at Accor
, Red Sea, Egypt - Full Time
Skills Needed
Butchery Techniques, Meat Preparation, Yield Management, Food Safety Standards, Knife Skills, Inventory Management, Haccp, Sanitation Standards, Team Supervision, Culinary Collaboration, Portion Control, Quality Inspection, Sustainability Practices, Food Handler Certification, Curing Techniques, Specialty Cuts
Specialization
Candidates should have a minimum of 3 years of experience in a luxury culinary environment, with strong knowledge of meat and seafood handling. A Food Handler or ServSafe certification is required, along with excellent knife skills and understanding of food safety practices.
Experience Required
Minimum 5 year(s)
Assistant Head Chef at Radisson Hotel Group
Stavanger, , Norway - Full Time
Skills Needed
Culinary Excellence, Creativity, Communication, Teamwork, Problem Resolution, Inventory Control, Cost Management, Guest Service, Leadership, Integrity, It Systems, Professionalism, Time Management, Collaboration, Commitment, Hospitality
Specialization
Candidates should have proven experience as an Assistant Head Chef or in a similar role, with excellent communication and leadership skills. A hands-on approach and commitment to exceptional guest service are essential.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Barrière
Deauville, Normandy, France - Full Time
Skills Needed
Culinary Management, Team Leadership, Menu Development, Quality Control, Stock Management, Haccp Compliance, Training, Communication, Creativity, Passion For Cooking, Customer Service, Problem Solving, Time Management, Attention To Detail, Adaptability, Collaboration
Specialization
Candidates should have significant experience as a Chef de Cuisine or a confirmed Second Chef, ideally in a traditional, bistronomic, or gastronomic restaurant. Strong leadership skills and the ability to motivate and develop a team in a demanding yet supportive environment are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at bartaco
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Mentoring, Communication, Problem Solving, Attention To Detail, Food Safety, Quality Control, Inventory Management, Operational Excellence, Guest Experience, Training, Scheduling, Collaboration, Hospitality, Creativity
Specialization
Candidates should have at least 3 years of culinary management experience and excellent cooking skills. Mentoring and training abilities, along with attention to detail and flexibility in working hours, are also required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Convene
New York, New York, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Fine Dining, Catering, Food Safety, Sanitation Protocols, Menu Development, Team Leadership, Mentorship, Cost Control, Inventory Management, Culinary Innovation, Communication, Collaboration, Problem Solving, Technical Mastery
Specialization
Candidates should have an A.O.S. Degree in Culinary Arts or a culinary certificate with 3-5 years of progressive culinary/kitchen management experience. Fine dining experience and knowledge of café operations are desirable.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Marriott Hotel Lingfield Park Racecourse
Kowloon, Hong Kong, China - Full Time
Skills Needed
Kitchen Operations, Staff Performance, Interpersonal Skills, Team Leadership, Food Quality, Menu Development, Safety Procedures, Budget Management, Food Handling, Coaching, Diversity Promotion, Customer Satisfaction, Guidance, Trust Building, Food Supply Management, Workflow Management
Specialization
Candidates must have a high school diploma or above and at least 10 years of experience in culinary, food and beverage, or related areas. Fluency in English is required, and proficiency in Cantonese is a plus.
Experience Required
Minimum 10 year(s)
EN - Chef de Partie at Accor
Kuta, Bali, Indonesia - Full Time
Skills Needed
Culinary Experience, Teamwork, Pressure Management, Mentoring, Quality Control, Communication, Menu Development, Operational Excellence
Specialization
Candidates should have a minimum of 3 years of progressive culinary experience in high-volume kitchens, particularly in luxury hotels or resorts. Experience in managing a culinary station and mentoring junior staff is also required.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at Fairfield Inn Suites by Marriott Mansfield
, , India - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Food Safety, Teamwork, Communication, Time Management, Attention To Detail, Customer Service, Problem Solving, Recipe Adherence, Garnishing, Training, Scheduling, Motivating, Coaching
Specialization
Candidates should have at least 3 years of related work experience and a technical, trade, or vocational school degree is preferred. No supervisory experience is required for this position.
Experience Required
Minimum 2 year(s)