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Chef de Groupe H/F at Spie batignolles
Aix-en-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Construction Management, Project Planning, Budget Management, Technical Coordination, Team Leadership, Safety Management, Client Relations, Subcontractor Management, Site Supervision, Administrative Management
Specialization
Candidates must have at least 10 years of experience in building operations management for both new constructions and renovations. Strong leadership, organizational skills, and the ability to federate and motivate diverse teams are essential.
Experience Required
Minimum 10 year(s)
Chef de partie F/H at Yelloh Village Domaine Les Oréades
Sanguinet, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Culinary Production, Kitchen Management, Haccp, Food Safety, Inventory Management, Menu Development, Team Leadership, Food Preparation, Stock Control, Quality Control
Specialization
The candidate should have experience in professional kitchen environments and a strong understanding of culinary production and food safety regulations. They must be capable of working in a dynamic, seasonal setting and supporting the team during high-volume periods.
Experience Required
Minimum 2 year(s)
Chef de partie H/F at Api Restauration
Le Pré-Saint-Gervais, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Food Preparation, Team Leadership, Menu Planning, Quality Control, Organization, Autonomy, Seasonal Cooking
Specialization
Candidates should possess a diploma in hospitality and catering, such as a CAP, BEP, or Bac Pro. Significant experience in the restaurant industry, particularly in collective catering, along with a mastery of culinary techniques and HACCP standards, is required.
Experience Required
Minimum 5 year(s)
Kitchen Grill Chef at Whitbread
Taunton, England, United Kingdom - Full Time
Skills Needed
Grilling, Food Preparation, Cooking, Kitchen Operations, Catering
Specialization
Previous catering experience is required for this role. Candidates must be able to work 30 hours per week on a fixed-term contract.
Experience Required
Minimum 2 year(s)
Chef de partie H/F at Barrière
Nice, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Teamwork, Organization, Responsiveness, Cooking, Food Presentation, Stock Management, Hygiene Standards, Safety Standards
Specialization
Candidates should have experience as a chef de partie or a diploma in catering. They must be organized, responsive, and possess a good team spirit.
Experience Required
Minimum 2 year(s)
Chef(fe) de partie at Relais & Châteaux Park-Hotel Egerner Höfe
Radda in Chianti, Tuscany, Italy - Full Time
Skills Needed
Culinary Preparation, Haccp Compliance, Food Safety, Inventory Management, Team Supervision, Staff Training, Menu Execution, Kitchen Hygiene, Stock Control, Quality Control, Customer Satisfaction, Organization, Attention To Detail
Specialization
Candidates should possess a degree in hospitality, culinary arts, or restaurant management, such as a BTS, Bac Pro, or CAP. The role requires a professional with strong organizational skills, rigor, team spirit, and the ability to work in a fast-paced, creative kitchen environment.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F) at Accor
Cabourg, Normandy, France - Full Time
Skills Needed
Hospitality, Customer Service, Organization, Time Management, Teamwork, Initiative, Resilience, Wine Service, Beverage Service, English Proficiency, Multilingualism
Specialization
Previous experience is appreciated but not mandatory, though a strong sense of hospitality and excellence in service is required. Proficiency in English is preferred, and knowledge of wine and beverage service is considered an asset.
Experience Required
Minimum 2 year(s)
AC Hotel Sous Chef at Bentley Legacy Group LLC
Bozeman, Montana, United States - Full Time
Skills Needed
Culinary Leadership, Banquet Management, Catering Execution, Inventory Management, Food Cost Control, Staff Training, Menu Development, Food Safety Compliance, Recipe Standardization, Kitchen Operations, Staff Scheduling, Vendor Management
Specialization
Candidates need at least 3 years of culinary leadership experience in both restaurant and banquet operations. A ServSafe Food Protection Manager Certification is required or must be obtained within 90 days.
Experience Required
Minimum 2 year(s)
Sous Chef (Bakery) at Accor
New Delhi, delhi, India - Full Time
Skills Needed
Baking Techniques, Haccp Compliance, Cost Control, Inventory Management, Team Leadership, Menu Planning, Staff Training, Quality Control, Production Scheduling, Sanitation Inspection, Budget Monitoring, Recipe Documentation
Specialization
Requires comprehensive knowledge of baking recipes, techniques, and food safety standards. Must be able to lead a team, conduct performance evaluations, and coordinate with management to meet production deadlines.
Experience Required
Minimum 2 year(s)
Sous Chef- Western at Radisson Hotel Group
, Assam, India - Full Time
Skills Needed
Food Safety, Menu Planning, Inventory Management, Staff Training, Kitchen Management, Quality Control, Sanitation, Teamwork, Conflict Resolution, Multitasking, Guest Service, Communication Skills
Specialization
Requires a culinary degree or equivalent experience with 4 years of progressive experience in high-volume kitchens. Must possess strong communication skills and the ability to work under pressure.
Experience Required
Minimum 2 year(s)
Wok Chef Part Time at Hy-Vee, Inc.
Wausau, Wisconsin, United States - Full Time
Skills Needed
Customer Service, Food Preparation, Sanitation Procedures, Inventory Management, Order Fulfillment, Food Safety, Time Management, Teamwork, Basic Mathematics, Communication Skills
Specialization
Requires a high school diploma or equivalent, Food Safety Certification, and at least six months of related experience. Must be 18+ and physically capable of lifting up to 50 pounds and working in temperature extremes.
Chef de partie H/F at Relais & Châteaux Park-Hotel Egerner Höfe
Satigny, Geneva, Switzerland - Full Time
Skills Needed
Culinary Techniques, Haccp, Food Safety, Kitchen Equipment Operation, Plating And Presentation, Stock Management, Teamwork, Organization, Creativity, Stress Management
Specialization
Requires a professional cook's certification (CFC) and at least 3 years of experience as a Chef de Partie, preferably in a Michelin-starred establishment. Candidates must demonstrate strong organizational skills, flexibility, and the ability to work under pressure.
Experience Required
Minimum 2 year(s)
Junior - Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, , India - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Culinary Arts, Menu Development, Budget Management, Quality Control, Customer Service, Employee Training, Performance Appraisal, Food Handling
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Must be capable of leading shifts and maintaining strict food safety and operating budget guidelines.
Experience Required
Minimum 2 year(s)
Sous Chef-Banquets at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Tokyo, Tokyo, Japan - Full Time
Skills Needed
Culinary Arts, Banquet Management, Menu Development, Food Plating, Staff Supervision, Budget Management, Food Safety, Sanitation Standards, Inventory Management, Catering Operations, Team Leadership, Customer Service, Training And Development, Waste Control, Production Planning, Quality Control
Specialization
Requires a high school diploma with 1 year of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 1 year of experience. Candidates must demonstrate leadership skills and the ability to maintain strict food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Küchenchef (m/w/d) at Relais & Châteaux Park-Hotel Egerner Höfe
Saas-Fee, Wallis, Switzerland - Full Time
Skills Needed
Kitchen Management, Menu Development, Team Leadership, Haccp Compliance, Inventory Management, Food Cost Control, Quality Assurance, Staff Training, Fine Dining Experience, German Language, English Language, Organization, Creativity, Communication Skills, Customer Service Orientation
Specialization
Requires completed culinary training and professional experience in upscale gastronomy and hotels. Candidates must be organized, resilient, and possess strong communication skills in German and English.
Experience Required
Minimum 5 year(s)
Küchenchef (m/w/d) at Relais & Châteaux Park-Hotel Egerner Höfe
Saas-Fee, Wallis, Switzerland - Full Time
Skills Needed
Kitchen Management, Menu Development, Team Leadership, Haccp Compliance, Inventory Management, Food Cost Control, Quality Assurance, Staff Training, German Language, English Language, Fine Dining Experience, Organization, Creativity, Communication Skills
Specialization
Requires a completed culinary qualification and professional experience in upscale gastronomy and hotels. Candidates must be organized, quality-conscious, and proficient in both German and English.
Experience Required
Minimum 5 year(s)
Sous Chef - Pastry at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Pastry Production, Staff Supervision, Food Safety, Budget Management, Menu Design, Inventory Management, Customer Service, Sanitation Standards, Team Leadership, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Sous Chef- Western at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, west bengal, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Design, Budget Management, Inventory Control, Customer Service, Team Leadership, Production Planning, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Must possess strong leadership skills and the ability to maintain food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
Commis Chef - Paii at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangkok, , Thailand - Full Time
Skills Needed
Food Preparation, Ingredient Portioning, Kitchen Equipment Operation, Food Safety, Recipe Adherence, Quality Control, Sanitization, Teamwork, Professional Communication, Time Management
Specialization
Requires a high school diploma or equivalent and at least one year of related work experience. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Chef de partie H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Culinary Management, Kitchen Organization, Team Leadership, Quality Control, French Gastronomy, Cold Station Management, Hot Station Management, Mentoring
Specialization
The candidate must be organized, proactive, and capable of leading a team in a high-pressure environment. Proficiency in modern French gastronomy and a commitment to continuous improvement are essential.
Experience Required
Minimum 2 year(s)
Chef de Groupe H/F at Spie batignolles
Aix-en-Provence, Provence-Alpes-Côte d'Azur, France -
Full Time

Start Date

Immediate

Expiry Date

11 Aug, 26

Salary

0.0

Posted On

13 May, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Construction Management, Project Planning, Budget Management, Technical Coordination, Team Leadership, Safety Management, Client Relations, Subcontractor Management, Site Supervision, Administrative Management

Industry

Construction

Description
Description de l'entreprise Envie de construire bien plus qu'une carrière ? Chez Spie batignolles, groupe indépendant fier de ses plus de 9000 femmes et hommes, nous sommes au cœur des défis qui façonnent nos territoires, en France comme à l'international, et ça depuis plus de 175 ans ! Avec nos 7 branches d'activités : Les travaux publics, le génie civil et fondations, la construction, le paysage, l'immobilier, l'énergie, et les travaux maritimes (Groupe ETPO), découvrez comment votre talent peut s'épanouir au sein de nos équipes et contribuez à des réalisations qui comptent ! Description du poste En neuf comme en réhabilitation, Spie batignolles construction régions intervient sur l’ensemble du territoire national de la conception à la livraison sur tous les secteurs d’activité du bâtiment : industrie, équipements publics, santé, bureaux, logements, centres aquatiques, enseignement, hôtels et chalets, travaux maritimes et fluviaux, chais et châteaux. Spie batignolles Sud-Est, entité du groupe, est un expert reconnu dans le domaine de la construction et réhabilitation. Son activité se concentre essentiellement sur des opérations neuves ou de rénovation. La Direction Régionale Provence-Alpes-Côte d'Azur de Spie batignolles Construction Régions recherche son futur Chef de groupe travaux H/F. pour suivre nos différents projets de construction sur Les Alpes-Maritimes (06). Vous ferez partie de notre équipe et vos challenges seront : D'accompagner les conducteurs de travaux sur nos différentes opérations de construction, D'analyser et d'organiser, à partir de dossiers techniques, les différents outils et moyens permettant l'exécution des travaux dans les meilleures conditions de sécurité, de délais et de coûts, De planifier et de piloter les différentes phases de travaux, D'assurer la responsabilité technique, administrative et budgétaire des chantiers jusqu'à la garantie parfaite de l'achèvement des travaux, D'assurer la relation avec les différents partenaires (architectes, sous-traitants...), D'animer activement la politique Zéro Accident, objectif majeur du Groupe en termes de sécurité, De développer des qualités de Meneur d'Hommes afin d'animer une équipe de taille variable selon les chantiers, D'animer les réunions de chantier et d'assurer le relationnel client, D'entretenir une relation fluide avec les équipes Chantier. Qualifications Vous êtes passionné par votre métier et disposez d’au moins 10 ans d’expérience dans la conduite d’opérations bâtiment, en neuf comme en réhabilitation. Véritable chef d’orchestre, vous savez superviser plusieurs chantiers, coordonner vos équipes et garantir le respect des engagements techniques, financiers et humains. Organisé, rigoureux et doté d’un excellent sens du relationnel, vous savez fédérer et motiver vos collaborateurs. Envie de relever de nouveaux défis dans un environnement stimulant et innovant ? Rejoignez-nous et participez à nos projets ambitieux ! Venez nous raconter votre parcours, et commencez une belle aventure professionnelle chez nous ! Informations complémentaires Chez Spie batignolles, nous misons sur l'égalité des chances et la non-discrimination. Seules vos compétences et votre savoir-être comptent. Nous offrons un environnement inclusif et équitable où chacun, quel que soit son profil, peut s'épanouir et contribuer pleinement. Nous sommes convaincus que cette richesse de talents et de perspectives est un moteur essentiel pour notre performance et notre capacité à innover. Vous avez l'ambition de laisser votre empreinte ? Venez concrétiser vos projets et construire le monde de demain avec nous. Type de contrat: CDI Département géographique: 06-Alpes-Maritimes Région: Provence-Alpes-Côte d'Azur
Responsibilities
The role involves supervising multiple construction and renovation projects, ensuring they are delivered on time, within budget, and according to safety standards. Key duties include coordinating technical teams, managing relationships with architects and subcontractors, and implementing the 'Zero Accident' safety policy.
Chef de Groupe H/F at Spie batignolles
Aix-en-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Construction Management, Project Planning, Budget Management, Technical Coordination, Team Leadership, Safety Management, Client Relations, Subcontractor Management, Site Supervision, Administrative Management
Specialization
Candidates must have at least 10 years of experience in building operations management for both new constructions and renovations. Strong leadership, organizational skills, and the ability to federate and motivate diverse teams are essential.
Experience Required
Minimum 10 year(s)
Chef de partie F/H at Yelloh Village Domaine Les Oréades
Sanguinet, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Culinary Production, Kitchen Management, Haccp, Food Safety, Inventory Management, Menu Development, Team Leadership, Food Preparation, Stock Control, Quality Control
Specialization
The candidate should have experience in professional kitchen environments and a strong understanding of culinary production and food safety regulations. They must be capable of working in a dynamic, seasonal setting and supporting the team during high-volume periods.
Experience Required
Minimum 2 year(s)
Chef de partie H/F at Api Restauration
Le Pré-Saint-Gervais, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Food Preparation, Team Leadership, Menu Planning, Quality Control, Organization, Autonomy, Seasonal Cooking
Specialization
Candidates should possess a diploma in hospitality and catering, such as a CAP, BEP, or Bac Pro. Significant experience in the restaurant industry, particularly in collective catering, along with a mastery of culinary techniques and HACCP standards, is required.
Experience Required
Minimum 5 year(s)
Kitchen Grill Chef at Whitbread
Taunton, England, United Kingdom - Full Time
Skills Needed
Grilling, Food Preparation, Cooking, Kitchen Operations, Catering
Specialization
Previous catering experience is required for this role. Candidates must be able to work 30 hours per week on a fixed-term contract.
Experience Required
Minimum 2 year(s)
Chef de partie H/F at Barrière
Nice, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Teamwork, Organization, Responsiveness, Cooking, Food Presentation, Stock Management, Hygiene Standards, Safety Standards
Specialization
Candidates should have experience as a chef de partie or a diploma in catering. They must be organized, responsive, and possess a good team spirit.
Experience Required
Minimum 2 year(s)
Chef(fe) de partie at Relais & Châteaux Park-Hotel Egerner Höfe
Radda in Chianti, Tuscany, Italy - Full Time
Skills Needed
Culinary Preparation, Haccp Compliance, Food Safety, Inventory Management, Team Supervision, Staff Training, Menu Execution, Kitchen Hygiene, Stock Control, Quality Control, Customer Satisfaction, Organization, Attention To Detail
Specialization
Candidates should possess a degree in hospitality, culinary arts, or restaurant management, such as a BTS, Bac Pro, or CAP. The role requires a professional with strong organizational skills, rigor, team spirit, and the ability to work in a fast-paced, creative kitchen environment.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F) at Accor
Cabourg, Normandy, France - Full Time
Skills Needed
Hospitality, Customer Service, Organization, Time Management, Teamwork, Initiative, Resilience, Wine Service, Beverage Service, English Proficiency, Multilingualism
Specialization
Previous experience is appreciated but not mandatory, though a strong sense of hospitality and excellence in service is required. Proficiency in English is preferred, and knowledge of wine and beverage service is considered an asset.
Experience Required
Minimum 2 year(s)
AC Hotel Sous Chef at Bentley Legacy Group LLC
Bozeman, Montana, United States - Full Time
Skills Needed
Culinary Leadership, Banquet Management, Catering Execution, Inventory Management, Food Cost Control, Staff Training, Menu Development, Food Safety Compliance, Recipe Standardization, Kitchen Operations, Staff Scheduling, Vendor Management
Specialization
Candidates need at least 3 years of culinary leadership experience in both restaurant and banquet operations. A ServSafe Food Protection Manager Certification is required or must be obtained within 90 days.
Experience Required
Minimum 2 year(s)
Sous Chef (Bakery) at Accor
New Delhi, delhi, India - Full Time
Skills Needed
Baking Techniques, Haccp Compliance, Cost Control, Inventory Management, Team Leadership, Menu Planning, Staff Training, Quality Control, Production Scheduling, Sanitation Inspection, Budget Monitoring, Recipe Documentation
Specialization
Requires comprehensive knowledge of baking recipes, techniques, and food safety standards. Must be able to lead a team, conduct performance evaluations, and coordinate with management to meet production deadlines.
Experience Required
Minimum 2 year(s)
Sous Chef- Western at Radisson Hotel Group
, Assam, India - Full Time
Skills Needed
Food Safety, Menu Planning, Inventory Management, Staff Training, Kitchen Management, Quality Control, Sanitation, Teamwork, Conflict Resolution, Multitasking, Guest Service, Communication Skills
Specialization
Requires a culinary degree or equivalent experience with 4 years of progressive experience in high-volume kitchens. Must possess strong communication skills and the ability to work under pressure.
Experience Required
Minimum 2 year(s)
Wok Chef Part Time at Hy-Vee, Inc.
Wausau, Wisconsin, United States - Full Time
Skills Needed
Customer Service, Food Preparation, Sanitation Procedures, Inventory Management, Order Fulfillment, Food Safety, Time Management, Teamwork, Basic Mathematics, Communication Skills
Specialization
Requires a high school diploma or equivalent, Food Safety Certification, and at least six months of related experience. Must be 18+ and physically capable of lifting up to 50 pounds and working in temperature extremes.
Chef de partie H/F at Relais & Châteaux Park-Hotel Egerner Höfe
Satigny, Geneva, Switzerland - Full Time
Skills Needed
Culinary Techniques, Haccp, Food Safety, Kitchen Equipment Operation, Plating And Presentation, Stock Management, Teamwork, Organization, Creativity, Stress Management
Specialization
Requires a professional cook's certification (CFC) and at least 3 years of experience as a Chef de Partie, preferably in a Michelin-starred establishment. Candidates must demonstrate strong organizational skills, flexibility, and the ability to work under pressure.
Experience Required
Minimum 2 year(s)
Junior - Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, , India - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Culinary Arts, Menu Development, Budget Management, Quality Control, Customer Service, Employee Training, Performance Appraisal, Food Handling
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Must be capable of leading shifts and maintaining strict food safety and operating budget guidelines.
Experience Required
Minimum 2 year(s)
Sous Chef-Banquets at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Tokyo, Tokyo, Japan - Full Time
Skills Needed
Culinary Arts, Banquet Management, Menu Development, Food Plating, Staff Supervision, Budget Management, Food Safety, Sanitation Standards, Inventory Management, Catering Operations, Team Leadership, Customer Service, Training And Development, Waste Control, Production Planning, Quality Control
Specialization
Requires a high school diploma with 1 year of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 1 year of experience. Candidates must demonstrate leadership skills and the ability to maintain strict food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Küchenchef (m/w/d) at Relais & Châteaux Park-Hotel Egerner Höfe
Saas-Fee, Wallis, Switzerland - Full Time
Skills Needed
Kitchen Management, Menu Development, Team Leadership, Haccp Compliance, Inventory Management, Food Cost Control, Quality Assurance, Staff Training, Fine Dining Experience, German Language, English Language, Organization, Creativity, Communication Skills, Customer Service Orientation
Specialization
Requires completed culinary training and professional experience in upscale gastronomy and hotels. Candidates must be organized, resilient, and possess strong communication skills in German and English.
Experience Required
Minimum 5 year(s)
Küchenchef (m/w/d) at Relais & Châteaux Park-Hotel Egerner Höfe
Saas-Fee, Wallis, Switzerland - Full Time
Skills Needed
Kitchen Management, Menu Development, Team Leadership, Haccp Compliance, Inventory Management, Food Cost Control, Quality Assurance, Staff Training, German Language, English Language, Fine Dining Experience, Organization, Creativity, Communication Skills
Specialization
Requires a completed culinary qualification and professional experience in upscale gastronomy and hotels. Candidates must be organized, quality-conscious, and proficient in both German and English.
Experience Required
Minimum 5 year(s)
Sous Chef - Pastry at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Pastry Production, Staff Supervision, Food Safety, Budget Management, Menu Design, Inventory Management, Customer Service, Sanitation Standards, Team Leadership, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Sous Chef- Western at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, west bengal, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Design, Budget Management, Inventory Control, Customer Service, Team Leadership, Production Planning, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Must possess strong leadership skills and the ability to maintain food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
Commis Chef - Paii at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangkok, , Thailand - Full Time
Skills Needed
Food Preparation, Ingredient Portioning, Kitchen Equipment Operation, Food Safety, Recipe Adherence, Quality Control, Sanitization, Teamwork, Professional Communication, Time Management
Specialization
Requires a high school diploma or equivalent and at least one year of related work experience. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Chef de partie H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Culinary Management, Kitchen Organization, Team Leadership, Quality Control, French Gastronomy, Cold Station Management, Hot Station Management, Mentoring
Specialization
The candidate must be organized, proactive, and capable of leading a team in a high-pressure environment. Proficiency in modern French gastronomy and a commitment to continuous improvement are essential.
Experience Required
Minimum 2 year(s)