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

Chef Jobs overseas

About 7553 results in (2) seconds Clear Filters

Jobs Search

About 7553 results in (2) seconds
Executive Sous Chef at Marriott Courtyard WilkesBarreArena
Okinawa, , Japan - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Teamwork, Menu Development, Food Safety, Customer Service, Budget Management, Staff Training, Problem Solving, Sanitation Standards, Interpersonal Skills, Performance Monitoring, Employee Development, Cooking Techniques, Quality Control
Specialization
Candidates must have either a high school diploma with 6 years of culinary experience or a 2-year degree in a related field with 4 years of experience. Strong leadership, communication, and culinary skills are essential for this position.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at IHG Career
, , Qatar - Full Time
Skills Needed
Culinary Skills, Food Safety, Team Leadership, Menu Development, Time Management, Waste Control, Haccp Knowledge, Health And Hygiene, Communication, Training And Development, Problem Solving, Customer Satisfaction, Sanitation, Budget Management, Stock Control, Adaptability
Specialization
Candidates should have at least 3 years of experience in a hotel or branded units, with a minimum of 2 years in a similar capacity. Formal qualifications in hospitality management and certifications in food hygiene and HACCP are desirable.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at IHG Career
Municipality of Al Shamal, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Cooking, Preparation, Plating, Quality Control, Team Coordination, Training, Guest Engagement, Feedback Collection, Documentation, Compliance, Cleaning, Sanitization, Organization, Creativity, Technical Skill, Time Management
Specialization
Candidates should possess technical cooking skills and the ability to work collaboratively in a team environment. Experience in a similar role is preferred, but not explicitly required.
Executive Sous Chef at Marriott Courtyard WilkesBarreArena
Okinawa, , Japan - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Teamwork, Menu Development, Food Safety, Customer Service, Budget Management, Staff Training, Problem Solving, Sanitation Standards, Food Presentation, Employee Development, Operational Management, Interpersonal Skills, Performance Monitoring
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage areas. Strong leadership, communication, and culinary skills are essential.
Experience Required
Minimum 5 year(s)
Demi Chef De Partie at Minor International
Abu Dhabi, Abu Dhabi, United Arab Emirates - Full Time
Skills Needed
Culinary Skills, Teamwork, Customer Service, Leadership, Food Safety, Hygiene Standards, Inventory Management, Food Preparation, Menu Planning, Quality Control, Pastry Making, Baking, Training, Mentoring, Attention To Detail, Organizational Skills
Specialization
A bachelor's degree or culinary degree is required, along with at least one year of experience as a Demi Chef in hotels and restaurants. Strong leadership, teamwork, and attention to detail are essential.
Demi Chef de Partie at Downtown Flagstaff Marriott Residence Inn
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety, Teamwork, Communication, Time Management, Attention To Detail, Quality Control, Customer Service, Problem Solving, Training, Scheduling, Motivating, Coaching, Professionalism, Safety Procedures
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(fe) de cuisine at Colisée France
Marseille, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Skills, Menu Planning, Food Safety, Team Management, Creativity, Adaptability, Communication, Customer Service, Inventory Management, Budget Management, Event Organization, Hygiene Standards, Problem Solving, Training, Collaboration, Attention To Detail
Specialization
Candidates should have a minimum of 2 years of experience as a chef and possess a culinary diploma or certificate. Strong managerial skills, creativity, and knowledge of dietary needs are essential for this role.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Minor International
Queenstown, Otago, New Zealand - Full Time
Skills Needed
Leadership, Mentoring, Menu Development, Food Safety, Stock Control, Cost Management, Training, Performance Management, Creativity, Teamwork, Communication, Cooking Techniques, Culinary Procedures, Positive Attitude, Flexibility
Specialization
Candidates should have 0-6 months of experience in a similar role and possess strong knowledge of cooking techniques and kitchen operations. Excellent communication and leadership skills, along with a passion for high-quality food, are essential.
Demi Chef de Partie at Courtyard by Marriott St Joseph Benton Harbor
, haryana, India - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Food Safety, Teamwork, Communication, Time Management, Problem Solving, Attention To Detail, Customer Service, Training, Scheduling, Motivating, Coaching, Safety Procedures, Presentation Skills
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 de dépôt F/H/X at BUT
Aiguilhe, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Organization, Rigor, Flexibility, Firmness, Management Skills, Sense Of Responsibility, Diplomacy, Stock Management, Arrivals Management, Shipments Management, Safety Compliance, Logistics Coordination
Specialization
A previous experience in this field is highly advantageous, requiring an organized and rigorous individual with strong managerial qualities, a sense of responsibility, and diplomacy. The candidate must excel at balancing flexibility and firmness to ensure smooth operations and focused team execution.
Chef des ventes F/H at METRO/MAKRO
Marseille, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Sales Management, Team Leadership, Customer Satisfaction, Market Development, Commercial Strategy, Coaching, Networking, Performance Tracking, Business Development, Communication, Problem Solving, Analytical Thinking, Goal Orientation, Relationship Building, Strategic Planning, Dynamic Approach
Specialization
Candidates should have at least 5 years of proven sales experience, ideally in distribution or food service. Strong leadership skills and the ability to develop team members and market share are essential.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at Minor International
Doha, , Qatar - Full Time
Skills Needed
Culinary Skills, Leadership, Interpersonal Skills, Teamwork, Customer Service, Attention To Detail, Health And Safety Standards, Food Presentation, Time Management, Cleanliness, Pressure Handling
Specialization
A Bachelor’s Degree or any culinary degree is required, along with at least one year of experience as a Demi Chef in hotels and restaurants. Strong leadership, teamwork, and attention to detail are essential.
Experience Required
Minimum 2 year(s)
Chef des Ventes H/F at METRO/MAKRO
Duppigheim, Grand Est, France - Full Time
Skills Needed
Team Management, Sales Strategy, Coaching, Market Knowledge, Client Development, Communication, Reporting, Event Organization, Recruitment, Performance Monitoring, Agro Food Distribution, Commercial Development, Objective Achievement, Problem Solving, Leadership, Customer Relationship Management
Specialization
Candidates should have a BAC+3 to BAC+5 education in commerce and significant experience in sales within the agro-food distribution sector, preferably in the RHD industry. Successful management experience with a sales team is also required.
Experience Required
Minimum 5 year(s)
Demi Chef - Canteen at Courtyard by Marriott South Boston
Bangkok, , Thailand - Full Time
Skills Needed
Supervision, Food Presentation, Food Safety, Teamwork, Communication, Training, Scheduling, Inventory Management, Customer Service, Problem Solving, Culinary Skills, Decorative Food Displays, Portion Control, Quality Assurance, Safety Procedures, Motivation
Specialization
Candidates should have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A Technical, Trade, or Vocational School Degree is preferred.
Experience Required
Minimum 5 year(s)
Events and Education Chef/Scuola Chef at Eataly North America
Aventura, Florida, United States - Full Time
Skills Needed
Cooking Experience, Management Experience, Kitchen Equipment Knowledge, Food Production Procedures, Safety Regulations, Sanitation Regulations, Communication Skills, Public Speaking, Italian Cuisine Knowledge, Italian Language Skills, Event Planning, Menu Creation, Food Cost Control, Team Management, Food Handling, Culinary Training
Specialization
Candidates should have at least 4 years of cooking experience, including 1 year in a management role. A strong knowledge of Italian cuisine and excellent communication skills are essential.
Experience Required
Minimum 5 year(s)
Chef / Cheffe de Projets - Electricité at Artelia
Saint-Herblain, Pays de la Loire, France - Full Time
Skills Needed
Project Management, Electrical Engineering, Technical Studies, Site Visits, Installation Design, Cost Estimation, Plan Management, Offer Evaluation, Construction Supervision, Collaboration, Renewable Energy, Electrical Distribution, Public Lighting, Electric Bus Charging, Automation, Control Systems
Specialization
A Bac+5 degree in electrical engineering is required along with some professional experience. Familiarity with specific software tools like CANECO or ETAP is preferred.
Chef / cheffe de Projet Cybersécurité at Artelia
Grenoble, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Cybersecurity Project Management, Compliance, Kpi Tracking, Process Optimization, Risk Management, Stakeholder Communication, Intranet Architectures, Cloud Governance, Fortinet, Sentinelone, Zscaler, Cisco, Ivanti, Iam/Ciam, Mfa, Ms365
Specialization
Candidates must have a Master's degree (Bac +5) in Engineering or University studies, coupled with at least 6 years of experience in integrating or operating high-value security solutions within an IT department or integrator. Proficiency in English (B1 level) and knowledge of ISO 27001 and II901 standards are required.
Experience Required
Minimum 5 year(s)
Chef / Cheffe de Projet TCE Industrie at Artelia
Le Havre, Normandy, France - Full Time
Skills Needed
Project Management, Chemical Industry, Petrochemical Industry, Pharmaceutical Industry, Planning, Technical Orientation Validation, Project Purchasing, Financial Monitoring, Progress Meetings, Study Office Management, Qhse Policy Application, Engineering, Epc, English, Project Management Tools, Iso 9001
Specialization
Candidates must have an industrial general engineering degree or equivalent, with a minimum of 8 years of experience in engineering or EPC project management up to 50,000 hours in the petrochemical, refining, or process industries. Essential requirements include mastery of advanced technologies, anticipation of technical/planning issues, indispensable English proficiency, and familiarity with project management tools and ISO 9001/MASE procedures.
Experience Required
Minimum 5 year(s)
Chef / Cheffe de Projet Industriel TCE at Artelia
Martigues, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Project Management, Engineering, Client Relations, Technical Follow Up, Financial Management, Planning Management, Design Studies, Coordination, Quality Assurance, Iso 9001, Mase, Teamwork, Leadership, Organization, Communication
Specialization
Candidates should have a BAC+5 or engineering degree and at least 10 years of experience in a similar role within industrial engineering. Experience in project management, particularly in the chemical or petrochemical sectors, is preferred.
Experience Required
Minimum 10 year(s)
EN - Chefs & Cooks_Commis Chef (Pizza) at Radisson Hotel Group
Gqeberha, Eastern Cape, South Africa - Full Time
Skills Needed
Pizza Preparation, Kitchen Operations Support, Guest Satisfaction, Team Collaboration, Cost Control, Inventory Control, Compliance Adherence, Problem Resolution, Creative Solutions, Professionalism
Specialization
Prior kitchen experience is beneficial but not mandatory; candidates should possess a hands-on approach and a strong commitment to delivering exceptional guest service. Essential qualities include personal integrity, a passion for hospitality, and the ability to find creative solutions while taking ownership of assigned duties.
Executive Sous Chef at Marriott Courtyard WilkesBarreArena
Okinawa, , Japan -
Full Time

Start Date

Immediate

Expiry Date

17 Apr, 26

Salary

0.0

Posted On

17 Jan, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Skills, Leadership, Communication, Teamwork, Menu Development, Food Safety, Customer Service, Budget Management, Staff Training, Problem Solving, Sanitation Standards, Interpersonal Skills, Performance Monitoring, Employee Development, Cooking Techniques, Quality Control

Industry

Hospitality

Description
JOB SUMMARY Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

How To Apply:

Incase you would like to apply to this job directly from the source, please click here

Responsibilities
The Executive Sous Chef is responsible for leading kitchen operations, ensuring high-quality food production, and managing staff performance. This role includes overseeing food preparation areas and maintaining culinary standards to enhance guest satisfaction.
Executive Sous Chef at Marriott Courtyard WilkesBarreArena
Okinawa, , Japan - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Teamwork, Menu Development, Food Safety, Customer Service, Budget Management, Staff Training, Problem Solving, Sanitation Standards, Interpersonal Skills, Performance Monitoring, Employee Development, Cooking Techniques, Quality Control
Specialization
Candidates must have either a high school diploma with 6 years of culinary experience or a 2-year degree in a related field with 4 years of experience. Strong leadership, communication, and culinary skills are essential for this position.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at IHG Career
, , Qatar - Full Time
Skills Needed
Culinary Skills, Food Safety, Team Leadership, Menu Development, Time Management, Waste Control, Haccp Knowledge, Health And Hygiene, Communication, Training And Development, Problem Solving, Customer Satisfaction, Sanitation, Budget Management, Stock Control, Adaptability
Specialization
Candidates should have at least 3 years of experience in a hotel or branded units, with a minimum of 2 years in a similar capacity. Formal qualifications in hospitality management and certifications in food hygiene and HACCP are desirable.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at IHG Career
Municipality of Al Shamal, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Cooking, Preparation, Plating, Quality Control, Team Coordination, Training, Guest Engagement, Feedback Collection, Documentation, Compliance, Cleaning, Sanitization, Organization, Creativity, Technical Skill, Time Management
Specialization
Candidates should possess technical cooking skills and the ability to work collaboratively in a team environment. Experience in a similar role is preferred, but not explicitly required.
Executive Sous Chef at Marriott Courtyard WilkesBarreArena
Okinawa, , Japan - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Teamwork, Menu Development, Food Safety, Customer Service, Budget Management, Staff Training, Problem Solving, Sanitation Standards, Food Presentation, Employee Development, Operational Management, Interpersonal Skills, Performance Monitoring
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage areas. Strong leadership, communication, and culinary skills are essential.
Experience Required
Minimum 5 year(s)
Demi Chef De Partie at Minor International
Abu Dhabi, Abu Dhabi, United Arab Emirates - Full Time
Skills Needed
Culinary Skills, Teamwork, Customer Service, Leadership, Food Safety, Hygiene Standards, Inventory Management, Food Preparation, Menu Planning, Quality Control, Pastry Making, Baking, Training, Mentoring, Attention To Detail, Organizational Skills
Specialization
A bachelor's degree or culinary degree is required, along with at least one year of experience as a Demi Chef in hotels and restaurants. Strong leadership, teamwork, and attention to detail are essential.
Demi Chef de Partie at Downtown Flagstaff Marriott Residence Inn
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety, Teamwork, Communication, Time Management, Attention To Detail, Quality Control, Customer Service, Problem Solving, Training, Scheduling, Motivating, Coaching, Professionalism, Safety Procedures
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(fe) de cuisine at Colisée France
Marseille, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Skills, Menu Planning, Food Safety, Team Management, Creativity, Adaptability, Communication, Customer Service, Inventory Management, Budget Management, Event Organization, Hygiene Standards, Problem Solving, Training, Collaboration, Attention To Detail
Specialization
Candidates should have a minimum of 2 years of experience as a chef and possess a culinary diploma or certificate. Strong managerial skills, creativity, and knowledge of dietary needs are essential for this role.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Minor International
Queenstown, Otago, New Zealand - Full Time
Skills Needed
Leadership, Mentoring, Menu Development, Food Safety, Stock Control, Cost Management, Training, Performance Management, Creativity, Teamwork, Communication, Cooking Techniques, Culinary Procedures, Positive Attitude, Flexibility
Specialization
Candidates should have 0-6 months of experience in a similar role and possess strong knowledge of cooking techniques and kitchen operations. Excellent communication and leadership skills, along with a passion for high-quality food, are essential.
Demi Chef de Partie at Courtyard by Marriott St Joseph Benton Harbor
, haryana, India - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Food Safety, Teamwork, Communication, Time Management, Problem Solving, Attention To Detail, Customer Service, Training, Scheduling, Motivating, Coaching, Safety Procedures, Presentation Skills
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 de dépôt F/H/X at BUT
Aiguilhe, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Organization, Rigor, Flexibility, Firmness, Management Skills, Sense Of Responsibility, Diplomacy, Stock Management, Arrivals Management, Shipments Management, Safety Compliance, Logistics Coordination
Specialization
A previous experience in this field is highly advantageous, requiring an organized and rigorous individual with strong managerial qualities, a sense of responsibility, and diplomacy. The candidate must excel at balancing flexibility and firmness to ensure smooth operations and focused team execution.
Chef des ventes F/H at METRO/MAKRO
Marseille, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Sales Management, Team Leadership, Customer Satisfaction, Market Development, Commercial Strategy, Coaching, Networking, Performance Tracking, Business Development, Communication, Problem Solving, Analytical Thinking, Goal Orientation, Relationship Building, Strategic Planning, Dynamic Approach
Specialization
Candidates should have at least 5 years of proven sales experience, ideally in distribution or food service. Strong leadership skills and the ability to develop team members and market share are essential.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at Minor International
Doha, , Qatar - Full Time
Skills Needed
Culinary Skills, Leadership, Interpersonal Skills, Teamwork, Customer Service, Attention To Detail, Health And Safety Standards, Food Presentation, Time Management, Cleanliness, Pressure Handling
Specialization
A Bachelor’s Degree or any culinary degree is required, along with at least one year of experience as a Demi Chef in hotels and restaurants. Strong leadership, teamwork, and attention to detail are essential.
Experience Required
Minimum 2 year(s)
Chef des Ventes H/F at METRO/MAKRO
Duppigheim, Grand Est, France - Full Time
Skills Needed
Team Management, Sales Strategy, Coaching, Market Knowledge, Client Development, Communication, Reporting, Event Organization, Recruitment, Performance Monitoring, Agro Food Distribution, Commercial Development, Objective Achievement, Problem Solving, Leadership, Customer Relationship Management
Specialization
Candidates should have a BAC+3 to BAC+5 education in commerce and significant experience in sales within the agro-food distribution sector, preferably in the RHD industry. Successful management experience with a sales team is also required.
Experience Required
Minimum 5 year(s)
Demi Chef - Canteen at Courtyard by Marriott South Boston
Bangkok, , Thailand - Full Time
Skills Needed
Supervision, Food Presentation, Food Safety, Teamwork, Communication, Training, Scheduling, Inventory Management, Customer Service, Problem Solving, Culinary Skills, Decorative Food Displays, Portion Control, Quality Assurance, Safety Procedures, Motivation
Specialization
Candidates should have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A Technical, Trade, or Vocational School Degree is preferred.
Experience Required
Minimum 5 year(s)
Events and Education Chef/Scuola Chef at Eataly North America
Aventura, Florida, United States - Full Time
Skills Needed
Cooking Experience, Management Experience, Kitchen Equipment Knowledge, Food Production Procedures, Safety Regulations, Sanitation Regulations, Communication Skills, Public Speaking, Italian Cuisine Knowledge, Italian Language Skills, Event Planning, Menu Creation, Food Cost Control, Team Management, Food Handling, Culinary Training
Specialization
Candidates should have at least 4 years of cooking experience, including 1 year in a management role. A strong knowledge of Italian cuisine and excellent communication skills are essential.
Experience Required
Minimum 5 year(s)
Chef / Cheffe de Projets - Electricité at Artelia
Saint-Herblain, Pays de la Loire, France - Full Time
Skills Needed
Project Management, Electrical Engineering, Technical Studies, Site Visits, Installation Design, Cost Estimation, Plan Management, Offer Evaluation, Construction Supervision, Collaboration, Renewable Energy, Electrical Distribution, Public Lighting, Electric Bus Charging, Automation, Control Systems
Specialization
A Bac+5 degree in electrical engineering is required along with some professional experience. Familiarity with specific software tools like CANECO or ETAP is preferred.
Chef / cheffe de Projet Cybersécurité at Artelia
Grenoble, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Cybersecurity Project Management, Compliance, Kpi Tracking, Process Optimization, Risk Management, Stakeholder Communication, Intranet Architectures, Cloud Governance, Fortinet, Sentinelone, Zscaler, Cisco, Ivanti, Iam/Ciam, Mfa, Ms365
Specialization
Candidates must have a Master's degree (Bac +5) in Engineering or University studies, coupled with at least 6 years of experience in integrating or operating high-value security solutions within an IT department or integrator. Proficiency in English (B1 level) and knowledge of ISO 27001 and II901 standards are required.
Experience Required
Minimum 5 year(s)
Chef / Cheffe de Projet TCE Industrie at Artelia
Le Havre, Normandy, France - Full Time
Skills Needed
Project Management, Chemical Industry, Petrochemical Industry, Pharmaceutical Industry, Planning, Technical Orientation Validation, Project Purchasing, Financial Monitoring, Progress Meetings, Study Office Management, Qhse Policy Application, Engineering, Epc, English, Project Management Tools, Iso 9001
Specialization
Candidates must have an industrial general engineering degree or equivalent, with a minimum of 8 years of experience in engineering or EPC project management up to 50,000 hours in the petrochemical, refining, or process industries. Essential requirements include mastery of advanced technologies, anticipation of technical/planning issues, indispensable English proficiency, and familiarity with project management tools and ISO 9001/MASE procedures.
Experience Required
Minimum 5 year(s)
Chef / Cheffe de Projet Industriel TCE at Artelia
Martigues, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Project Management, Engineering, Client Relations, Technical Follow Up, Financial Management, Planning Management, Design Studies, Coordination, Quality Assurance, Iso 9001, Mase, Teamwork, Leadership, Organization, Communication
Specialization
Candidates should have a BAC+5 or engineering degree and at least 10 years of experience in a similar role within industrial engineering. Experience in project management, particularly in the chemical or petrochemical sectors, is preferred.
Experience Required
Minimum 10 year(s)
EN - Chefs & Cooks_Commis Chef (Pizza) at Radisson Hotel Group
Gqeberha, Eastern Cape, South Africa - Full Time
Skills Needed
Pizza Preparation, Kitchen Operations Support, Guest Satisfaction, Team Collaboration, Cost Control, Inventory Control, Compliance Adherence, Problem Resolution, Creative Solutions, Professionalism
Specialization
Prior kitchen experience is beneficial but not mandatory; candidates should possess a hands-on approach and a strong commitment to delivering exceptional guest service. Essential qualities include personal integrity, a passion for hospitality, and the ability to find creative solutions while taking ownership of assigned duties.