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Chef Jobs overseas

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Chef.fe d'Agence at Eurofins
Mamoutzou, , - Full Time
Skills Needed
Team Management, Quality Assurance, Health Safety And Environment (Hse), Client Relationship Management, Budget Management, Laboratory Testing, Sampling, Microbiology, Planning, Performance Monitoring
Specialization
Requires a scientific degree (Bac +2 to Bac +5) and 2 to 5 years of experience in a similar role. Candidates must possess strong managerial and technical skills, autonomy, and ideally knowledge of microbiology.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, gujarat, India - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Culinary Arts, Menu Development, Food Handling, Budget Management, Guest Relations, Performance Appraisal, Staff Training, Quality Control
Specialization
Candidates need 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. Proficiency in food preparation and the ability to supervise kitchen staff are essential.
Experience Required
Minimum 2 year(s)
Sous Chef-Junior at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Yerevan, , Armenia - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Menu Development, Culinary Arts, Budget Management, Guest Relations, Food Presentation, Performance Appraisal, Staff Training, Quality Control
Specialization
Candidates need 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. Proficiency in food handling, sanitation standards, and team supervision is required.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , India - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Culinary Arts, Budget Maintenance, Guest Relations, Menu Planning, Food Presentation, Performance Appraisal, Training, Shift Supervision
Specialization
Candidates need 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. Proficiency in food handling, staff supervision, and operational management is required.
Experience Required
Minimum 2 year(s)
Sous Chef Pastry at Accor
Megamendung, West Java, Indonesia - Full Time
Skills Needed
Pastry Production, Bakery Operations, Menu Development, Food Safety, Haccp, Team Management, Cost Control, Banquet Production, Dessert Presentation, Inventory Management, Coaching, English Proficiency
Specialization
Requires 4-6 years of pastry experience in 4 or 5-star hotels, including at least 2 years in a supervisory role. Candidates must have strong knowledge of HACCP standards, modern presentation techniques, and the ability to work flexible shifts.
Experience Required
Minimum 5 year(s)
Demi Chef - Hot at Filinvest Group
San Mateo, Rizal, Philippines - Full Time
Skills Needed
Food Preparation, Kitchen Supervision, Menu Timing, Inventory Management, Staff Training, Cost Analysis, Production Reporting, Communication Skills, Mise En Place, Shift Scheduling
Specialization
Requires a college degree and relevant work experience in a professional kitchen. Candidates must possess good communication skills and be able to work onsite in San Mateo, Rizal.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Bali, Indonesia - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Guest Service
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Senior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Aspen, Colorado, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Payroll Administration, Scheduling, Inventory Management, Team Leadership
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operational standards.
Experience Required
Minimum 2 year(s)
Demi Chef Pastry at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Food Preparation, Pastry Cooking, Kitchen Safety, Ingredient Portioning, Quality Control, Equipment Operation, Sanitization, Recipe Adherence, Teamwork, 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.
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Jeddah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Guest Service
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Asst Chef-Pastry at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Fez, Fez-Meknes, Morocco - Full Time
Skills Needed
Baking, Pastry Decorating, Culinary Arts, Team Leadership, Food Safety, Menu Development, Inventory Management, Customer Service, Sanitation Standards, Food Presentation
Specialization
Requires a high school diploma with 3 years of culinary experience or a 2-year culinary degree with 1 year of experience. Must possess strong leadership skills and a deep understanding of pastry preparation and sanitation.
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 Planning, Guest Relations, Budget Management, Food Safety, Performance Appraisal, Staff Training, Quality Control
Specialization
Candidates need 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. Proficiency in food handling, staff supervision, and kitchen management is required.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Saudi Arabia - Full Time
Skills Needed
Baking, Pastry Decorating, Team Leadership, Staff Training, Budget Management, Food Safety, Sanitation Standards, Inventory Management, Customer Service, Menu Development, Quality Control, Operational Management
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Candidates must demonstrate strong leadership skills and expertise in pastry production and decorating.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Guest Service
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Development Chef at Stir Foods
Fullerton, California, United States - Full Time
Skills Needed
Microsoft Office, Gmp, Food Science, Food Safety, Product Development, Recipe Modification, Technical Documentation, Kitchen Equipment Operation, Market Research, Communication, Organization, Detail Oriented
Specialization
Requires a minimum of 2 years of experience in food manufacturing or product development, or 12+ months with a relevant degree. A Bachelor's degree in Food Science or Culinary arts is required, with HACCP and food handler certifications preferred.
Experience Required
Minimum 2 year(s)
Chef(fe) de rang at Accor
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Customer Service, Table Service, Menu Knowledge, Upselling, Teamwork, English Proficiency, Mise En Place, Payment Processing, Hospitality Management, Professionalism
Specialization
Previous experience in a similar role within a hospitality establishment is required. A hotel management education is a plus, and a very good level of spoken English is necessary for international clientele.
Experience Required
Minimum 2 year(s)
Chef Boucher H/F at Skiill
Cergy, Ile-de-France, France - Full Time
Skills Needed
Department Management, Butchery Expertise, P&L Management, Stock Control, Team Leadership, Staff Training, Commercial Animation, Supply Chain Management, Merchandising, Fresh Product Management, Recruitment, Financial Analysis
Specialization
Proven experience as a manager in a food environment, preferably in a supermarket butchery section. Requires strong commercial sense, rigor, autonomy, and a passion for fresh products.
Experience Required
Minimum 2 year(s)
Chef Boucher H/F at Skiill
Metz, Grand Est, France - Full Time
Skills Needed
Department Management, Butchery Expertise, P&L Management, Stock Control, Team Leadership, Recruitment, Staff Training, Commercial Strategy, Inventory Management, Supplier Management, Merchandising, Fresh Product Management
Specialization
Requires successful experience as a manager in a food environment, preferably within a supermarket butchery section. Candidates must possess strong commercial skills, rigor, and a passion for fresh products.
Experience Required
Minimum 2 year(s)
Events Sous Chef at Hope The Mission
Los Angeles, California, United States - Full Time
Skills Needed
Scratch Cooking, Culinary Leadership, Menu Planning, Food Safety, Inventory Management, Volunteer Coordination, Catering Logistics, Staff Supervision, Sanitation Protocols, Recipe Development, Multitasking, Verbal Communication, Written Communication, Resource Management, Kitchen Operations, Time Management
Specialization
Requires a minimum of six years of cooking experience, preferably in catering, and a Manager ServSafe Certification. Candidates must possess a valid California driver's license and the physical ability to perform demanding kitchen tasks.
Experience Required
Minimum 5 year(s)
Pastry Sous Chef at Halls Signature Events
Charleston, South Carolina, United States - Full Time
Skills Needed
Classical Pastry Techniques, Laminated Doughs, Chocolate Work, Cake Decoration, Team Leadership, Menu Development, Food Safety Compliance, Production Scheduling, Staff Mentoring, Time Management, Artisanal Craftsmanship, Inventory Management
Specialization
Requires 3-5+ years of professional pastry experience with a strong foundation in classical techniques and preferred leadership experience. Candidates should possess excellent organizational skills and the flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Chef.fe d'Agence at Eurofins
Mamoutzou, , -
Full Time

Start Date

Immediate

Expiry Date

05 Oct, 26

Salary

0.0

Posted On

07 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Team Management, Quality Assurance, Health Safety and Environment (HSE), Client Relationship Management, Budget Management, Laboratory Testing, Sampling, Microbiology, Planning, Performance Monitoring

Industry

Medical and Diagnostic Laboratories

Description
Description de l'entreprise Eurofins Scientific est un réseau international de laboratoires comptant prés de 65000 collaborateurs opérant dans le domaine des sciences de la vie, proposant une gamme unique de services d’analyse à des clients issus d’industries multiples et variées, afin de rendre nos vies et notre environnement plus sûrs, plus sains et plus durables. Les laboratoires du réseau Eurofins travaillent main dans la main avec les plus grandes compagnies mondiales pour s’assurer que leurs produits sont sûrs, leurs ingrédients authentiques, et leur étiquetage conforme aux normes en vigueur ; qu’il s’agisse de votre nourriture, de l’eau que vous buvez ou de vos médicaments. Eurofins s’engage à délivrer des services d’analyse qui contribuent au maintien de la santé et de la sécurité publique ainsi que de celles de la planète, tout en maintenant sa responsabilité d’entreprise de protéger l’environnement et de garantir la diversité, l’équité et l’inclusion au sein de l’ensemble du réseau Eurofins. Description du poste Le Laboratoire Eurofins Micro Lab recherche un.e Chef.fe d'Agence . Le poste est basé à Mayotte. Le.la Chef·fe d’Agence est garant·e de la politique de l’entreprise au sein de l’agence dont il. elle a la responsabilité. Il.elle veille à l’application des politiques Qualité, Santé, Sécurité et Environnement (QSSE) et s’assure de l’adéquation des moyens humains, matériels et organisationnels nécessaires à la réalisation des prestations. Vos missions principales : Animer, encadrer, accompagner la montée en compétence de son équipe comprenant la gestion des horaires, des absences, le suivi des performances, l'organisation des formations. Planifier les interventions et veiller au respect du droit du travail et des procédures internes Assurer la qualité des prestations : contrôle des essais, gestion des produits et suivi des plannings Participer aux activités techniques du laboratoire (réalisation d’essais et mesures) et intervenir dans des opérations de prélèvements Maintenir la sécurité et le respect des EPI, mettre en œuvre les actions correctives et audits Gérer les relations clients et fournisseurs, développer le portefeuille clients et le chiffre d’affaires Veiller à la maîtrise des coûts et au respect du budget de l’agence Qualifications Vous disposez d'une formation Bac +2 à Bac +5 à dominante scientifique. Une expérience de 2 à 5 ans sur un poste similaire est requise. Le poste nécessite des compétences techniques et managériales ainsi qu’une grande autonomie, un sens des responsabilités développé et un fort esprit d’équipe. La connaissance en microbiologie est un plus ! Informations complémentaires Poste en CDI - Statut cadre - Salaire fixe Eurofins Environnement, place la diversité au cœur de ses préoccupations et s’engage notamment sur l’égalité professionnelle, l’emploi des seniors et des travailleurs en situation de handicap. Dans le cadre notre démarche Citoyenne, notre réseau de laboratoires s’associe au ministère des Armées en facilitant par des mesures avantageuses l’engagement de ses salarié.es réservistes. Pour en savoir plus sur nos activités et métiers : https://www.eurofins.fr/environnement/eurofins-envionnement-france-donnez-du-sens-à-votre-carrière/ Alors n’hésitez pas, postulez et rejoignez l'équipe !
Responsibilities
The Agency Manager is responsible for implementing company policy, ensuring QSSE compliance, and managing human and material resources. Key duties include leading the team, overseeing laboratory technical activities, and developing the client portfolio and revenue.
Chef.fe d'Agence at Eurofins
Mamoutzou, , - Full Time
Skills Needed
Team Management, Quality Assurance, Health Safety And Environment (Hse), Client Relationship Management, Budget Management, Laboratory Testing, Sampling, Microbiology, Planning, Performance Monitoring
Specialization
Requires a scientific degree (Bac +2 to Bac +5) and 2 to 5 years of experience in a similar role. Candidates must possess strong managerial and technical skills, autonomy, and ideally knowledge of microbiology.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, gujarat, India - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Culinary Arts, Menu Development, Food Handling, Budget Management, Guest Relations, Performance Appraisal, Staff Training, Quality Control
Specialization
Candidates need 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. Proficiency in food preparation and the ability to supervise kitchen staff are essential.
Experience Required
Minimum 2 year(s)
Sous Chef-Junior at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Yerevan, , Armenia - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Menu Development, Culinary Arts, Budget Management, Guest Relations, Food Presentation, Performance Appraisal, Staff Training, Quality Control
Specialization
Candidates need 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. Proficiency in food handling, sanitation standards, and team supervision is required.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , India - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Culinary Arts, Budget Maintenance, Guest Relations, Menu Planning, Food Presentation, Performance Appraisal, Training, Shift Supervision
Specialization
Candidates need 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. Proficiency in food handling, staff supervision, and operational management is required.
Experience Required
Minimum 2 year(s)
Sous Chef Pastry at Accor
Megamendung, West Java, Indonesia - Full Time
Skills Needed
Pastry Production, Bakery Operations, Menu Development, Food Safety, Haccp, Team Management, Cost Control, Banquet Production, Dessert Presentation, Inventory Management, Coaching, English Proficiency
Specialization
Requires 4-6 years of pastry experience in 4 or 5-star hotels, including at least 2 years in a supervisory role. Candidates must have strong knowledge of HACCP standards, modern presentation techniques, and the ability to work flexible shifts.
Experience Required
Minimum 5 year(s)
Demi Chef - Hot at Filinvest Group
San Mateo, Rizal, Philippines - Full Time
Skills Needed
Food Preparation, Kitchen Supervision, Menu Timing, Inventory Management, Staff Training, Cost Analysis, Production Reporting, Communication Skills, Mise En Place, Shift Scheduling
Specialization
Requires a college degree and relevant work experience in a professional kitchen. Candidates must possess good communication skills and be able to work onsite in San Mateo, Rizal.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Bali, Indonesia - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Guest Service
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Senior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Aspen, Colorado, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Payroll Administration, Scheduling, Inventory Management, Team Leadership
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operational standards.
Experience Required
Minimum 2 year(s)
Demi Chef Pastry at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Food Preparation, Pastry Cooking, Kitchen Safety, Ingredient Portioning, Quality Control, Equipment Operation, Sanitization, Recipe Adherence, Teamwork, 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.
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Jeddah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Guest Service
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Asst Chef-Pastry at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Fez, Fez-Meknes, Morocco - Full Time
Skills Needed
Baking, Pastry Decorating, Culinary Arts, Team Leadership, Food Safety, Menu Development, Inventory Management, Customer Service, Sanitation Standards, Food Presentation
Specialization
Requires a high school diploma with 3 years of culinary experience or a 2-year culinary degree with 1 year of experience. Must possess strong leadership skills and a deep understanding of pastry preparation and sanitation.
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 Planning, Guest Relations, Budget Management, Food Safety, Performance Appraisal, Staff Training, Quality Control
Specialization
Candidates need 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. Proficiency in food handling, staff supervision, and kitchen management is required.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Saudi Arabia - Full Time
Skills Needed
Baking, Pastry Decorating, Team Leadership, Staff Training, Budget Management, Food Safety, Sanitation Standards, Inventory Management, Customer Service, Menu Development, Quality Control, Operational Management
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Candidates must demonstrate strong leadership skills and expertise in pastry production and decorating.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Guest Service
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Development Chef at Stir Foods
Fullerton, California, United States - Full Time
Skills Needed
Microsoft Office, Gmp, Food Science, Food Safety, Product Development, Recipe Modification, Technical Documentation, Kitchen Equipment Operation, Market Research, Communication, Organization, Detail Oriented
Specialization
Requires a minimum of 2 years of experience in food manufacturing or product development, or 12+ months with a relevant degree. A Bachelor's degree in Food Science or Culinary arts is required, with HACCP and food handler certifications preferred.
Experience Required
Minimum 2 year(s)
Chef(fe) de rang at Accor
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Customer Service, Table Service, Menu Knowledge, Upselling, Teamwork, English Proficiency, Mise En Place, Payment Processing, Hospitality Management, Professionalism
Specialization
Previous experience in a similar role within a hospitality establishment is required. A hotel management education is a plus, and a very good level of spoken English is necessary for international clientele.
Experience Required
Minimum 2 year(s)
Chef Boucher H/F at Skiill
Cergy, Ile-de-France, France - Full Time
Skills Needed
Department Management, Butchery Expertise, P&L Management, Stock Control, Team Leadership, Staff Training, Commercial Animation, Supply Chain Management, Merchandising, Fresh Product Management, Recruitment, Financial Analysis
Specialization
Proven experience as a manager in a food environment, preferably in a supermarket butchery section. Requires strong commercial sense, rigor, autonomy, and a passion for fresh products.
Experience Required
Minimum 2 year(s)
Chef Boucher H/F at Skiill
Metz, Grand Est, France - Full Time
Skills Needed
Department Management, Butchery Expertise, P&L Management, Stock Control, Team Leadership, Recruitment, Staff Training, Commercial Strategy, Inventory Management, Supplier Management, Merchandising, Fresh Product Management
Specialization
Requires successful experience as a manager in a food environment, preferably within a supermarket butchery section. Candidates must possess strong commercial skills, rigor, and a passion for fresh products.
Experience Required
Minimum 2 year(s)
Events Sous Chef at Hope The Mission
Los Angeles, California, United States - Full Time
Skills Needed
Scratch Cooking, Culinary Leadership, Menu Planning, Food Safety, Inventory Management, Volunteer Coordination, Catering Logistics, Staff Supervision, Sanitation Protocols, Recipe Development, Multitasking, Verbal Communication, Written Communication, Resource Management, Kitchen Operations, Time Management
Specialization
Requires a minimum of six years of cooking experience, preferably in catering, and a Manager ServSafe Certification. Candidates must possess a valid California driver's license and the physical ability to perform demanding kitchen tasks.
Experience Required
Minimum 5 year(s)
Pastry Sous Chef at Halls Signature Events
Charleston, South Carolina, United States - Full Time
Skills Needed
Classical Pastry Techniques, Laminated Doughs, Chocolate Work, Cake Decoration, Team Leadership, Menu Development, Food Safety Compliance, Production Scheduling, Staff Mentoring, Time Management, Artisanal Craftsmanship, Inventory Management
Specialization
Requires 3-5+ years of professional pastry experience with a strong foundation in classical techniques and preferred leadership experience. Candidates should possess excellent organizational skills and the flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)