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Executive Sous Chef at Minor International
Victoria, , Seychelles - Full Time
Skills Needed
Leadership, Team Management, Culinary Creativity, Attention To Detail, Cost Control, Budgeting, Organizational Skills, Communication Skills, Food Quality, Hygiene, Operational Efficiency, Menu Development, Food Safety Compliance
Specialization
Candidates must possess a Diploma or Degree in Culinary Arts or Hospitality Management, coupled with 5–7 years of culinary experience in luxury hotels or resorts. A minimum of 2–3 years must be in a Sous Chef leadership capacity, with proven experience in international cuisine and fine dining.
Experience Required
Minimum 5 year(s)
Chef de dépôt F/H/X at BUT
Trélissac, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Organization, Rigor, Flexibility, Firmness, Management Qualities, Sense Of Responsibility, Diplomacy, Stock Management, Arrivals Management, Shipments Management, Safety Compliance, Logistics Coordination
Specialization
A prior experience in this field is highly advantageous, requiring an organized and rigorous individual with strong managerial qualities, a sense of responsibility, and diplomacy to ensure smooth operations. The candidate must excel at balancing flexibility and firmness to maintain focus on assigned missions.
Executive Sous Chef at Napa on Providence
Charlotte, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Team Management, Menu Development, Quality Control, Cost Management, Safety Compliance, Innovation, Creativity, Consistency, Communication Skills
Specialization
Candidates must have proven experience as a Sous Chef or Executive Sous Chef, preferably in a high-volume setting, and possess a culinary degree or equivalent professional experience. Strong leadership, communication skills, a creative mindset, and knowledge of industry trends are essential for success in this fast-paced environment.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Accor
Nusantara, East Kalimantan, Indonesia - Full Time
Skills Needed
Kitchen Operations, Teamwork, Creativity, Consistency, Culinary Functions, Stewarding Functions, Banquet Operations, Food Cost Management, Labor Management, Purchasing, Inventory Control, Menu Design, Haccp Standards, Guest Engagement, Colleague Engagement, Media Engagement
Specialization
Candidates must have a minimum of two years of experience in a similar role within an international brand, proficiency in both Bahasa Indonesia and English, and proven ability to manage culinary and stewarding teams effectively. Adaptability, strong cost control knowledge, and media confidence are also essential qualifications.
Experience Required
Minimum 2 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 Motek Florida
Boca Raton, Florida, United States - Full Time
Skills Needed
Culinary Expertise, Leadership, Organizational Skills, Team Supervision, Quality Control, Inventory Management, Cost Control, Administrative Support, Food Safety, Sanitation, Communication, Mentoring, Staff Scheduling, Payroll Submission, Invoice Review, Bilingual Proficiency
Specialization
Candidates must possess 3–5+ years of culinary leadership experience, preferably in a high-volume or upscale environment, with previous Sous Chef experience required. Essential qualifications include demonstrated knowledge of food safety, experience with inventory/cost control, strong organizational skills, and effective team-oriented communication.
Experience Required
Minimum 5 year(s)
EXECUTIVE SOUS CHEF at The Bartolotta Restaurants
Hartland, Wisconsin, United States - Full Time
Skills Needed
Kitchen Operations, Staffing, Recruitment, Employee Development, Financial Management, Menu Concepts, Line Cook Training, Banquet Execution, Large Scale Event Execution, High Volume Catering, A La Carte Service, Boh/Foh Communication, Recipe Adherence, Budget Monitoring, Inventory Management, Servsafe Manager
Specialization
Candidates must demonstrate strong leadership, supervision, and motivation skills in a fast-paced setting, with specific experience managing banquet teams and strong coaching abilities in both à la carte and banquet settings. A minimum of 5–7 years of progressive culinary experience is required, including 2–3 years as a Sous Chef with a significant banquet focus, along with ServSafe Manager certification.
Experience Required
Minimum 5 year(s)
Chef de Rayon (F/H) at CASTORAMA
Cormeilles-en-Parisis, Ile-de-France, France - Full Time
Skills Needed
Proximity Management, Commercial Activity Development, Sales Performance Tracking, Stock Optimization, Team Animation, Training, Onboarding, Hygiene And Safety Compliance, Loss Prevention, Customer Service, Merchandising, Sales Operations
Specialization
Candidates must be ready for new challenges, possess team animation skills, strong customer service orientation, and a passion for home improvement. A Bac+2 to Bac+4 level education is required, along with essential experience in the Distribution sector.
Experience Required
Minimum 2 year(s)
Chef $22.50-$26/hr* at Nugget Market, Inc.
Tiburon, California, United States - Full Time
Skills Needed
Knife Skills, Communication Skills, Multi Tasking, Prioritizing, Recipe Execution, Guest Service, Sanitation, Product Ordering, Computer Skills
Specialization
Candidates must be at least 18 years old and possess previous industry experience in a similar role, along with intermediate to excellent knife skills. Essential soft skills include being outgoing, approachable, enthusiastic, and having excellent communication abilities to manage tasks in a fast-paced setting.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Motek Florida
Miami Beach, Florida, United States - Full Time
Skills Needed
Culinary Expertise, Leadership, Organizational Skills, Team Supervision, Quality Control, Inventory Management, Cost Control, Administrative Support, Food Safety, Sanitation, Communication, Mentoring, Staff Scheduling, Payroll Submission, Invoice Review, Collaboration
Specialization
Candidates must possess 3–5+ years of culinary leadership experience, preferably in a high-volume or upscale environment, with previous Sous Chef experience required. Essential qualifications include demonstrated knowledge of food safety, experience with inventory and cost control, strong organizational skills for multitasking, and effective communication for team collaboration.
Experience Required
Minimum 5 year(s)
Senior Banquet Chef at Minneapolis Club Inc
Minneapolis, Minnesota, United States - Full Time
Skills Needed
Banquet Preparation, High Volume Production, Culinary Techniques, Food Presentation, Plating, Buffet Preparation, Service Execution, Time Management, Organization, Teamwork, Food Safety, Sanitation Compliance, Recipe Adherence, Portion Control, Kitchen Operations
Specialization
Candidates must possess a minimum of 10 years of professional culinary experience, specifically in banquet or high-volume production settings, with private club or fine dining experience being preferred. Essential qualifications include strong knowledge of culinary techniques, kitchen operations, food safety standards, excellent organizational skills, and the ability to execute large-scale events while maintaining attention to detail.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at TCH Social Austin
Austin, Texas, United States - Full Time
Skills Needed
Kitchen Leadership, Team Mentoring, Operational Excellence, Scheduling, Menu Costing, Recipe Development, Food Safety Compliance, Inventory Control, Team Training, Conflict Resolution, Cost Control, Plating Standards, Performance Reviews, Cross Training, Emotional Intelligence, Problem Solving
Specialization
Candidates must possess a minimum of 3–5 years of progressive kitchen leadership experience, preferably at the Sous Chef or Executive Sous Chef level, with proven success in high-volume or quality-driven settings. Strong background in scheduling, food cost control, recipe costing, and demonstrated success leading teams respectfully are essential requirements.
Experience Required
Minimum 5 year(s)
EXECUTIVE SOUS CHEF at Accor
Putrajaya, Putrajaya, Malaysia - Full Time
Skills Needed
Operational Leadership, Menu Planning, Staff Development, Cost Control, Quality Assurance, Safety Assurance, Haccp, Halal Certification, Inventory Management, Food Cost Control, Training, Communication, Organizational Skills, Multi Tasking, Team Building, Self Starter
Specialization
Candidates need 4–6 years of culinary/F&B experience, including at least 3 years in a senior leadership role, and must possess strong leadership, communication, and organizational skills. A high school diploma is required, though a culinary degree is preferred, and fluency in English is mandatory for this role.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Motek Florida
Miami, Florida, United States - Full Time
Skills Needed
Culinary Expertise, Leadership, Organizational Skills, Team Supervision, Quality Control, Inventory Management, Cost Control, Administrative Support, Food Safety, Sanitation, Communication, Mentoring, Coaching, Multitasking, Prioritization, Bilingual Proficiency
Specialization
Candidates must possess 3–5+ years of culinary leadership experience, preferably in a high-volume or upscale environment, with previous Sous Chef experience being required. Essential qualifications include demonstrated knowledge of food safety, experience with inventory and cost control, strong organizational skills for fast-paced environments, and effective team-oriented communication.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Madeline Hotel and Residences Auberge Resorts Collection
Town of Gardiner, New York, United States - Full Time
Skills Needed
Culinary Expertise, Menu Development, Staff Supervision, Food Preparation, Inventory Management, Health Standards, Recipe Standardization, Training, Mentoring, Cost Control, Labor Management, Sanitation Practices, Teamwork, Creativity, Presentation Skills, Seasonal Ingredients
Specialization
Candidates must have prior experience as an Executive Sous Chef and a minimum of 5-8 years of culinary experience in established restaurants or catering companies. Experience in a luxury hotel or Michelin-rated restaurant is preferred.
Experience Required
Minimum 5 year(s)
Sous chef Boulanger at Accor
Cotonou, Littoral, Benin - Full Time
Skills Needed
Baking, Pastry Making, Team Management, Hygiene Rules, Food Safety, Dough Kneading, Fermentation, Creative Bread Making, Viennoiserie Production, Raw Material Selection, Waste Management, Decorating Techniques, Production Organization
Specialization
Candidates must possess a minimum of 5 years of professional experience in the trade, excluding apprenticeships, and have successful team management experience. Required qualifications include a diploma such as CAP Boulanger, BP Boulanger, or Bac professionnel in food trades (bakery/pastry section), supplemented by several years of professional experience.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at Delta Calgary South Hotel by Marriott
Amman, Amman, Jordan - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Teamwork, Communication, Safety Procedures, Time Management, Customer Service, Problem Solving, Attention To Detail, Recipe Adherence, Food Garnishing, Training, Scheduling, Employee Coaching, Food Storage
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 MAGASIN H/F at Groupement Mousquetaires
Les Sables-d'Olonne, Pays de la Loire, France - Full Time
Skills Needed
Team Management, Stock Control, Inventory Management, Sales Procedures, Customer Loyalty, After Sales Service, Safety Procedures, Pricing Strategy, Competition Monitoring, Team Development, Performance Improvement, Customer Satisfaction, Retail Management, Warehouse Format Operations
Specialization
Candidates must be field-oriented individuals passionate about commerce and customer contact, with proven management experience in a similar role within DIY, retail, or wholesale sectors. Strong management techniques, the ability to express viewpoints, and a drive to foster team collaboration for performance and customer satisfaction are essential.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie at Accor
Kolkata, west bengal, India - Full Time
Skills Needed
Culinary Skills, Team Supervision, Quality Control, Haccp Procedures, Inventory Management, Menu Planning, Communication, Coordination, Time Management, Problem Solving
Specialization
The job requires experience in culinary roles, particularly in supervising kitchen teams and adhering to quality standards. Knowledge of HACCP procedures and inventory management is essential.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie at Accor
Sharm El Sheikh, South Sinai, Egypt - Full Time
Skills Needed
Food Production, Food Presentation, Cost Control, Hygiene Compliance, Kitchen Supervision, Training, Food Safety, Portion Control, Standard Recipes, Record Keeping, Quality Management, Waste Management, Energy Saving, Technical Knowledge, Complex Equipment Operation
Specialization
Candidates must possess at least five years of practical experience and a minimum of a primary school diploma, with prior attendance in relevant field trainings being beneficial. Proficiency in cooking techniques and technical knowledge related to the department's methods and equipment is expected, though foreign language skills and computer literacy are not required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Minor International
Victoria, , Seychelles -
Full Time

Start Date

Immediate

Expiry Date

11 Jun, 26

Salary

0.0

Posted On

13 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Leadership, Team Management, Culinary Creativity, Attention To Detail, Cost Control, Budgeting, Organizational Skills, Communication Skills, Food Quality, Hygiene, Operational Efficiency, Menu Development, Food Safety Compliance

Industry

Hospitality

Description
Company Description A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery. Job Description The Executive Sous Chef supports the Executive Chef in the overall management and leadership of the culinary operations at the resort. The role ensures the highest standards of food quality, creativity, hygiene, and operational efficiency while delivering exceptional culinary experiences aligned with the luxury positioning of the resort. The Executive Sous Chef assists in managing kitchen operations, staff supervision, cost control, menu development, and maintaining compliance with food safety and company standards. Qualifications Diploma or Degree in Culinary Arts or Hospitality Management. Minimum 5–7 years culinary experience in luxury hotels or resorts. At least 2–3 years experience in a Sous Chef leadership role. Experience in international cuisine and fine dining environments Skills & Competencies Strong leadership and team management skills High level of culinary creativity and attention to detail Strong cost control and budgeting knowledge Excellent organizational and communication skills Ability to work in a fast-paced luxury hospitality environment Company Location: Anantara Maia Seychelles Villas
Responsibilities
The Executive Sous Chef supports the Executive Chef in overseeing all culinary operations, ensuring top standards of food quality, creativity, and efficiency aligned with the luxury brand positioning. This includes assisting with kitchen management, staff supervision, cost control, and menu development.
Executive Sous Chef at Minor International
Victoria, , Seychelles - Full Time
Skills Needed
Leadership, Team Management, Culinary Creativity, Attention To Detail, Cost Control, Budgeting, Organizational Skills, Communication Skills, Food Quality, Hygiene, Operational Efficiency, Menu Development, Food Safety Compliance
Specialization
Candidates must possess a Diploma or Degree in Culinary Arts or Hospitality Management, coupled with 5–7 years of culinary experience in luxury hotels or resorts. A minimum of 2–3 years must be in a Sous Chef leadership capacity, with proven experience in international cuisine and fine dining.
Experience Required
Minimum 5 year(s)
Chef de dépôt F/H/X at BUT
Trélissac, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Organization, Rigor, Flexibility, Firmness, Management Qualities, Sense Of Responsibility, Diplomacy, Stock Management, Arrivals Management, Shipments Management, Safety Compliance, Logistics Coordination
Specialization
A prior experience in this field is highly advantageous, requiring an organized and rigorous individual with strong managerial qualities, a sense of responsibility, and diplomacy to ensure smooth operations. The candidate must excel at balancing flexibility and firmness to maintain focus on assigned missions.
Executive Sous Chef at Napa on Providence
Charlotte, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Team Management, Menu Development, Quality Control, Cost Management, Safety Compliance, Innovation, Creativity, Consistency, Communication Skills
Specialization
Candidates must have proven experience as a Sous Chef or Executive Sous Chef, preferably in a high-volume setting, and possess a culinary degree or equivalent professional experience. Strong leadership, communication skills, a creative mindset, and knowledge of industry trends are essential for success in this fast-paced environment.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Accor
Nusantara, East Kalimantan, Indonesia - Full Time
Skills Needed
Kitchen Operations, Teamwork, Creativity, Consistency, Culinary Functions, Stewarding Functions, Banquet Operations, Food Cost Management, Labor Management, Purchasing, Inventory Control, Menu Design, Haccp Standards, Guest Engagement, Colleague Engagement, Media Engagement
Specialization
Candidates must have a minimum of two years of experience in a similar role within an international brand, proficiency in both Bahasa Indonesia and English, and proven ability to manage culinary and stewarding teams effectively. Adaptability, strong cost control knowledge, and media confidence are also essential qualifications.
Experience Required
Minimum 2 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 Motek Florida
Boca Raton, Florida, United States - Full Time
Skills Needed
Culinary Expertise, Leadership, Organizational Skills, Team Supervision, Quality Control, Inventory Management, Cost Control, Administrative Support, Food Safety, Sanitation, Communication, Mentoring, Staff Scheduling, Payroll Submission, Invoice Review, Bilingual Proficiency
Specialization
Candidates must possess 3–5+ years of culinary leadership experience, preferably in a high-volume or upscale environment, with previous Sous Chef experience required. Essential qualifications include demonstrated knowledge of food safety, experience with inventory/cost control, strong organizational skills, and effective team-oriented communication.
Experience Required
Minimum 5 year(s)
EXECUTIVE SOUS CHEF at The Bartolotta Restaurants
Hartland, Wisconsin, United States - Full Time
Skills Needed
Kitchen Operations, Staffing, Recruitment, Employee Development, Financial Management, Menu Concepts, Line Cook Training, Banquet Execution, Large Scale Event Execution, High Volume Catering, A La Carte Service, Boh/Foh Communication, Recipe Adherence, Budget Monitoring, Inventory Management, Servsafe Manager
Specialization
Candidates must demonstrate strong leadership, supervision, and motivation skills in a fast-paced setting, with specific experience managing banquet teams and strong coaching abilities in both à la carte and banquet settings. A minimum of 5–7 years of progressive culinary experience is required, including 2–3 years as a Sous Chef with a significant banquet focus, along with ServSafe Manager certification.
Experience Required
Minimum 5 year(s)
Chef de Rayon (F/H) at CASTORAMA
Cormeilles-en-Parisis, Ile-de-France, France - Full Time
Skills Needed
Proximity Management, Commercial Activity Development, Sales Performance Tracking, Stock Optimization, Team Animation, Training, Onboarding, Hygiene And Safety Compliance, Loss Prevention, Customer Service, Merchandising, Sales Operations
Specialization
Candidates must be ready for new challenges, possess team animation skills, strong customer service orientation, and a passion for home improvement. A Bac+2 to Bac+4 level education is required, along with essential experience in the Distribution sector.
Experience Required
Minimum 2 year(s)
Chef $22.50-$26/hr* at Nugget Market, Inc.
Tiburon, California, United States - Full Time
Skills Needed
Knife Skills, Communication Skills, Multi Tasking, Prioritizing, Recipe Execution, Guest Service, Sanitation, Product Ordering, Computer Skills
Specialization
Candidates must be at least 18 years old and possess previous industry experience in a similar role, along with intermediate to excellent knife skills. Essential soft skills include being outgoing, approachable, enthusiastic, and having excellent communication abilities to manage tasks in a fast-paced setting.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Motek Florida
Miami Beach, Florida, United States - Full Time
Skills Needed
Culinary Expertise, Leadership, Organizational Skills, Team Supervision, Quality Control, Inventory Management, Cost Control, Administrative Support, Food Safety, Sanitation, Communication, Mentoring, Staff Scheduling, Payroll Submission, Invoice Review, Collaboration
Specialization
Candidates must possess 3–5+ years of culinary leadership experience, preferably in a high-volume or upscale environment, with previous Sous Chef experience required. Essential qualifications include demonstrated knowledge of food safety, experience with inventory and cost control, strong organizational skills for multitasking, and effective communication for team collaboration.
Experience Required
Minimum 5 year(s)
Senior Banquet Chef at Minneapolis Club Inc
Minneapolis, Minnesota, United States - Full Time
Skills Needed
Banquet Preparation, High Volume Production, Culinary Techniques, Food Presentation, Plating, Buffet Preparation, Service Execution, Time Management, Organization, Teamwork, Food Safety, Sanitation Compliance, Recipe Adherence, Portion Control, Kitchen Operations
Specialization
Candidates must possess a minimum of 10 years of professional culinary experience, specifically in banquet or high-volume production settings, with private club or fine dining experience being preferred. Essential qualifications include strong knowledge of culinary techniques, kitchen operations, food safety standards, excellent organizational skills, and the ability to execute large-scale events while maintaining attention to detail.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at TCH Social Austin
Austin, Texas, United States - Full Time
Skills Needed
Kitchen Leadership, Team Mentoring, Operational Excellence, Scheduling, Menu Costing, Recipe Development, Food Safety Compliance, Inventory Control, Team Training, Conflict Resolution, Cost Control, Plating Standards, Performance Reviews, Cross Training, Emotional Intelligence, Problem Solving
Specialization
Candidates must possess a minimum of 3–5 years of progressive kitchen leadership experience, preferably at the Sous Chef or Executive Sous Chef level, with proven success in high-volume or quality-driven settings. Strong background in scheduling, food cost control, recipe costing, and demonstrated success leading teams respectfully are essential requirements.
Experience Required
Minimum 5 year(s)
EXECUTIVE SOUS CHEF at Accor
Putrajaya, Putrajaya, Malaysia - Full Time
Skills Needed
Operational Leadership, Menu Planning, Staff Development, Cost Control, Quality Assurance, Safety Assurance, Haccp, Halal Certification, Inventory Management, Food Cost Control, Training, Communication, Organizational Skills, Multi Tasking, Team Building, Self Starter
Specialization
Candidates need 4–6 years of culinary/F&B experience, including at least 3 years in a senior leadership role, and must possess strong leadership, communication, and organizational skills. A high school diploma is required, though a culinary degree is preferred, and fluency in English is mandatory for this role.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Motek Florida
Miami, Florida, United States - Full Time
Skills Needed
Culinary Expertise, Leadership, Organizational Skills, Team Supervision, Quality Control, Inventory Management, Cost Control, Administrative Support, Food Safety, Sanitation, Communication, Mentoring, Coaching, Multitasking, Prioritization, Bilingual Proficiency
Specialization
Candidates must possess 3–5+ years of culinary leadership experience, preferably in a high-volume or upscale environment, with previous Sous Chef experience being required. Essential qualifications include demonstrated knowledge of food safety, experience with inventory and cost control, strong organizational skills for fast-paced environments, and effective team-oriented communication.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Madeline Hotel and Residences Auberge Resorts Collection
Town of Gardiner, New York, United States - Full Time
Skills Needed
Culinary Expertise, Menu Development, Staff Supervision, Food Preparation, Inventory Management, Health Standards, Recipe Standardization, Training, Mentoring, Cost Control, Labor Management, Sanitation Practices, Teamwork, Creativity, Presentation Skills, Seasonal Ingredients
Specialization
Candidates must have prior experience as an Executive Sous Chef and a minimum of 5-8 years of culinary experience in established restaurants or catering companies. Experience in a luxury hotel or Michelin-rated restaurant is preferred.
Experience Required
Minimum 5 year(s)
Sous chef Boulanger at Accor
Cotonou, Littoral, Benin - Full Time
Skills Needed
Baking, Pastry Making, Team Management, Hygiene Rules, Food Safety, Dough Kneading, Fermentation, Creative Bread Making, Viennoiserie Production, Raw Material Selection, Waste Management, Decorating Techniques, Production Organization
Specialization
Candidates must possess a minimum of 5 years of professional experience in the trade, excluding apprenticeships, and have successful team management experience. Required qualifications include a diploma such as CAP Boulanger, BP Boulanger, or Bac professionnel in food trades (bakery/pastry section), supplemented by several years of professional experience.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at Delta Calgary South Hotel by Marriott
Amman, Amman, Jordan - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Teamwork, Communication, Safety Procedures, Time Management, Customer Service, Problem Solving, Attention To Detail, Recipe Adherence, Food Garnishing, Training, Scheduling, Employee Coaching, Food Storage
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 MAGASIN H/F at Groupement Mousquetaires
Les Sables-d'Olonne, Pays de la Loire, France - Full Time
Skills Needed
Team Management, Stock Control, Inventory Management, Sales Procedures, Customer Loyalty, After Sales Service, Safety Procedures, Pricing Strategy, Competition Monitoring, Team Development, Performance Improvement, Customer Satisfaction, Retail Management, Warehouse Format Operations
Specialization
Candidates must be field-oriented individuals passionate about commerce and customer contact, with proven management experience in a similar role within DIY, retail, or wholesale sectors. Strong management techniques, the ability to express viewpoints, and a drive to foster team collaboration for performance and customer satisfaction are essential.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie at Accor
Kolkata, west bengal, India - Full Time
Skills Needed
Culinary Skills, Team Supervision, Quality Control, Haccp Procedures, Inventory Management, Menu Planning, Communication, Coordination, Time Management, Problem Solving
Specialization
The job requires experience in culinary roles, particularly in supervising kitchen teams and adhering to quality standards. Knowledge of HACCP procedures and inventory management is essential.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie at Accor
Sharm El Sheikh, South Sinai, Egypt - Full Time
Skills Needed
Food Production, Food Presentation, Cost Control, Hygiene Compliance, Kitchen Supervision, Training, Food Safety, Portion Control, Standard Recipes, Record Keeping, Quality Management, Waste Management, Energy Saving, Technical Knowledge, Complex Equipment Operation
Specialization
Candidates must possess at least five years of practical experience and a minimum of a primary school diploma, with prior attendance in relevant field trainings being beneficial. Proficiency in cooking techniques and technical knowledge related to the department's methods and equipment is expected, though foreign language skills and computer literacy are not required.
Experience Required
Minimum 5 year(s)