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

Chef Jobs overseas

About 8208 results in (9) seconds Clear Filters

Jobs Search

About 8208 results in (9) seconds
Executive Sous Chef at Cypress of Charlotte
Novi, Michigan, United States - Full Time
Skills Needed
Kitchen Management, Scheduling, Production Planning, Staff Supervision, Operational Reporting, Quality Control, Menu Creation, Menu Costing, Menu Execution, Catering Execution, Customer Satisfaction, Health Department Compliance, Waste Elimination, Teamwork, Training Attendance, Hospitality
Specialization
Candidates must assist in maintaining high customer satisfaction and facility cleanliness according to Health Department standards, while properly utilizing time, materials, and equipment to minimize waste. A key expectation is demonstrating leadership to promote unity, pride, harmony, and teamwork among employees.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
St. Francisville, Louisiana, United States - Full Time
Skills Needed
Culinary Operations, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Interpersonal Skills, Oral Communication, Training And Teaching, Inventory Management, Food Preparation
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
New Madrid, Missouri, United States - Full Time
Skills Needed
Culinary Operations, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Interpersonal Skills, Oral Communication, Training And Teaching, Buffet Preparation, Inventory Management, Kitchen Organization
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Maysville, Kentucky, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Kitchen Management, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Food Preparation, Training And Teaching, Communication, Interpersonal Skills, Organization
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A TWIC card and ServSafe Manager Certification are required or strongly preferred, along with the ability to live and work on a vessel for extended periods.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Holland, Michigan, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Staff Training, Inventory Management, Buffet Preparation, Interpersonal Skills, Oral Communication
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Hannibal, Missouri, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Kitchen Management, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Food Preparation, Communication, Interpersonal Skills, Training And Teaching
Specialization
Candidates must have a minimum of 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Maui Brewing Co.
Lahaina, Hawaii, United States - Full Time
Skills Needed
Culinary Leadership, Team Management, Kitchen Operations, Quality Control, Staff Development, Menu Execution, Food Safety, Business Growth, Relationship Management, Service Standards
Specialization
Candidates must demonstrate strong leadership capabilities at an executive chef level. A TB clearance is required for food handling in the State of Hawaii.
Experience Required
Minimum 5 year(s)
Chef de magasin H/F at Belambra Clubs & Hôtels
Le Grau-du-Roi, Occitania, France - Full Time
Skills Needed
Detail Orientation, Organization, Order Management, Inventory Control, Logistics, Stock Management, Data Entry, Supervision, Delivery Control, Hygiene Standards, Safety Standards, Negotiation, Computer Proficiency, Haccp Compliance, Supply Chain Vision
Specialization
Candidates must be rigorous, detail-oriented, and possess strong organizational and logistical skills, ideally with successful field experience in catering. A key requirement is proficiency in applying HACCP processes and the ability to negotiate effectively with suppliers regarding orders and pricing.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Accor
Pathum Thani Town Municipality, , Thailand - Full Time
Skills Needed
Culinary Leadership, Food Cost Management, Inventory Management, Budgeting, Menu Planning, Food Preparation, Food Presentation, Staff Coaching, Haccp, Food Safety, Hygiene Standards, Team Motivation, Change Adaptability, English Proficiency
Specialization
Candidates must possess extensive cooking experience across all culinary fields, including a minimum of four years specifically at the Executive Sous Chef level, demonstrating high energy and adaptability. Essential qualifications include being a hands-on leader proficient in HACCP, food safety, waste management, and possessing a good command of English.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Potawatomi Casino | Hotel
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Budget Management, Team Leadership, Food Safety, Inventory Control, Staff Training, Cost Analysis, Performance Management, Strategic Planning, Kitchen Management, Microsoft Office, Communication, Problem Solving, Vendor Relations
Specialization
Candidates must have at least 7 years of progressively responsible experience in high-volume, multi-venue establishments and 3 years of managerial experience. A high school diploma is required, with preference given to those holding American Culinary Federation certification.
Experience Required
Minimum 5 year(s)
Demi Chef (Pastane) at Fairfield Inn Suites by Marriott Harrisburg International Airport
Ankara, Ankara Province, Turkey - Full Time
Skills Needed
Culinary Skills, Quality Control, Food Preparation, Menu Planning, Team Collaboration, Sanitation Practices, Customer Service, Time Management
Specialization
Candidates must have at least 6 years of relevant work experience and a minimum of a high school diploma. Hotel experience is preferred.
Experience Required
Minimum 5 year(s)
Chef $22.50-$26/hr* at Nugget Market, Inc.
Sonoma, California, United States - Full Time
Skills Needed
Food Preparation, Guest Service, Recipe Execution, Order Taking, Knife Skills, Communication, Multi Tasking, Prioritization, Sanitation, Inventory Management
Specialization
Applicants must be at least 18 years old and possess previous industry experience in a similar role, along with intermediate to excellent knife skills. Candidates need to be available for various shifts, potentially starting as early as 4 am or ending as late as 6 pm, and must demonstrate enthusiasm, strong communication, and the ability to multitask.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Accor
Parikia, Aegean, Greece - Full Time
Skills Needed
Culinary Techniques, International Cuisine, Food Safety, Haccp Compliance, Mise En Place, Portion Control, Kitchen Operations, Team Training, Stock Management, Food Cost Control, Fine Dining Service, Quality Control, Menu Presentation, Equipment Maintenance, Communication, Teamwork
Specialization
Candidates must have a culinary diploma or degree and 3–5 years of experience in luxury or high-end restaurants. Proficiency in English and eligibility to work in an EU country are required.
Experience Required
Minimum 2 year(s)
Chef des Ventes F/H at METRO/MAKRO
Chaponnay, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Sales Policy Definition, Budget Elaboration, Team Management, Sales Objective Achievement, Activity Coordination, Sales Force Control, Field Sales Coaching, Client Portfolio Development, Market Knowledge, Competitor Analysis, Internal Communication, Procedure Adherence, Sales Reporting, Recruitment, Team Cohesion, Sales Techniques
Specialization
Candidates must have a degree from BAC+3 to BAC+5 in commerce, coupled with solid sales experience in food distribution, ideally in the HORECA sector, and proven success managing a field sales team. The ideal candidate acts as both a coach and captain, motivated by challenges and proficient in sales and commercialization techniques.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Jaipur, Rajasthan, India - Full Time
Skills Needed
Food Preparation, Cooking, Portion Control, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Safety Procedures, Teamwork, Communication, Guest Service, Training, Scheduling, Employee Counseling, Coaching, Appearance Professionalism
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, though no prior supervisory experience is required. The job demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside adherence to all company safety and security policies.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Verbier, Wallis, Switzerland - Full Time
Skills Needed
Culinary Arts, Food Preparation, Kitchen Operations, Teamwork, Attention To Detail, Food Safety, Hygiene Standards, Menu Execution
Specialization
Candidates should have a passion for culinary excellence and a commitment to the W Hotels service philosophy. Previous experience in a professional kitchen environment is expected for this role.
Chef de dépôt - H/F at NEO2 Consultant
Tours, Centre-Val de Loire, France - Full Time
Skills Needed
Rigor, Organization, Punctuality, Reliability, Office Pack Mastery, Good Interpersonal Skills, Service Orientation, Hse Compliance, Risk Prevention, Icpe Norms, Waste Management, Team Management
Specialization
The ideal candidate must demonstrate rigor, strong organizational skills, punctuality, and reliability, along with proficiency in the Office Pack. Essential soft skills include good interpersonal abilities and a strong service orientation, particularly when dealing with clients, delivery drivers, and external service providers.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Batam, Riau Islands, Indonesia - Full Time
Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Menu Development, Food Quality Control, Sanitation Standards, Budget Management, Purchasing, Employee Development, Guest Relations, Inventory Control, Banquets, Room Service, Restaurant Operations, Supervision
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key duties include leading daily kitchen operations, setting performance goals, ensuring strict adherence to culinary and sanitation standards, and managing human resources activities for kitchen staff.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Menu Development, Food Quality Control, Sanitation Standards, Budget Management, Purchasing, Employee Development, Guest Relations, Inventory Control, Team Building, Performance Management, Safety Procedures, Problem Solving, Communication
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key duties include leading daily kitchen operations, setting performance goals, ensuring strict culinary and sanitation standards are met, and managing human resources activities.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kudahuvadhoo, South Nilandhe Atoll, Maldives - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Management, Guest Satisfaction, Financial Performance, Quality Control, Staff Development, Sanitation Standards, Menu Development, Food Presentation, Budget Management, Purchasing, Team Building, Problem Solving, Performance Management, Customer Service
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include demonstrating leadership, managing controllable expenses like food cost, setting performance goals, and ensuring compliance with all food handling and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Cypress of Charlotte
Novi, Michigan, United States -
Full Time

Start Date

Immediate

Expiry Date

28 Jun, 26

Salary

32.0

Posted On

30 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Management, Scheduling, Production Planning, Staff Supervision, Operational Reporting, Quality Control, Menu Creation, Menu Costing, Menu Execution, Catering Execution, Customer Satisfaction, Health Department Compliance, Waste Elimination, Teamwork, Training Attendance, Hospitality

Industry

Hospitals and Health Care

Description
Salary Range:  $28.00-$32.00 per hour. The actual pay offer will carefully be considered with a wide range of factors, including your skills, qualifications, certifications, experience, and other relevant factors.  Essential Job Duties: 1. Clarifies and organizes all evening paperwork and posts next day’s production schedule. 2. Assists the kitchen staff in all aspects of daily assignments, as required. 3. Informs the Director of Culinary Services of all activities and operational problems, making suggestions for improvement and corrections as needed. 4. Assists in daily shift change walk-throughs of kitchen staff. 5. Ensures that each plate leaving the kitchen meets high presentation standards, is a quality product and is properly portioned. 6. Responsible for the direction of the kitchen. 7. Assists in creating, planning, costing and executing menus, theme buffets, specials and holiday menus. 8. Assists with food orders, production sheets and related material. 9. Assists in executing all catered and special functions. Other Duties 1. Assists in maintaining a high level of customer satisfaction for our residents and their guests. 2. Maintains appearance, cleanliness and service of facility at or above Health Department standards through routine, daily cleaning procedures. 3. Assists in maintaining daily, weekly and monthly statistical information as required. 4. Uses time, material and equipment properly to eliminate waste and unnecessary expense. 5. Maintains good working relations with employees; illustrates leadership to promote unity of effort, group pride, harmony and teamwork. 6. Attends in-service training and education sessions as assigned. 7. Performs specific work duties and responsibilities as assigned by supervisor.   The Community embraces a culture of hospitality. To that end, all employees are expected as a condition of employment to practice the LCS Hospitality Promises™ in all interactions with residents, fellow employees, and guests: * We greet you warmly, by name and with a smile. *  We treat everyone with courteous respect. * We anticipate your needs and act accordingly. * We listen and respond enthusiastically in a timely manner. * We hold ourselves and one another accountable. *  We make you feel important. * We embrace and value our differences. * We ask, “Is there anything else I can do for you?” * We maintain high levels of professionalism, both in conduct and appearance, at all times. * We pay attention to details At Rose Senior Living, we understand that our employees work best when they are healthy, happy, and excited about the here and now, as well as the future. For that reason, our benefits go beyond the basics, with your well-being in mind, including: * Competitive wages with annual raises * 20% discount on Edward Rose & Sons Apartments  * Work today, get paid today available * Complimentary meal each shift worked * Paid Time Off earned from day one * Affordable Medical, Vision, Dental, and full suite of supplemental insurance options available with coverage starting 1st of month after hire * Health Savings Account (HSA) and Flexible Spending Account (FSA) options * Confidential & free Employee Assistance Program * 401K savings plan with employer match * Employee discounts on home furnishings, car rentals, media, and activities  * Unlimited referral bonuses and more! Equal Opportunity Employer A history & physical exam, tuberculin skin test or chest X-ray, drug screen, criminal background screening, employment references from previous employers, and verification with the OIG list of excluded individuals/entities to confirm your eligibility to work in health care is required. This organization participates in E-Verify  
Responsibilities
The Executive Sous Chef is responsible for organizing evening paperwork, posting the next day's production schedule, and directing the kitchen staff in all daily assignments. This role also ensures all departing plates meet high presentation standards, quality, and proper portioning, while assisting in menu development and execution.
Executive Sous Chef at Cypress of Charlotte
Novi, Michigan, United States - Full Time
Skills Needed
Kitchen Management, Scheduling, Production Planning, Staff Supervision, Operational Reporting, Quality Control, Menu Creation, Menu Costing, Menu Execution, Catering Execution, Customer Satisfaction, Health Department Compliance, Waste Elimination, Teamwork, Training Attendance, Hospitality
Specialization
Candidates must assist in maintaining high customer satisfaction and facility cleanliness according to Health Department standards, while properly utilizing time, materials, and equipment to minimize waste. A key expectation is demonstrating leadership to promote unity, pride, harmony, and teamwork among employees.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
St. Francisville, Louisiana, United States - Full Time
Skills Needed
Culinary Operations, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Interpersonal Skills, Oral Communication, Training And Teaching, Inventory Management, Food Preparation
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
New Madrid, Missouri, United States - Full Time
Skills Needed
Culinary Operations, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Interpersonal Skills, Oral Communication, Training And Teaching, Buffet Preparation, Inventory Management, Kitchen Organization
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Maysville, Kentucky, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Kitchen Management, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Food Preparation, Training And Teaching, Communication, Interpersonal Skills, Organization
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A TWIC card and ServSafe Manager Certification are required or strongly preferred, along with the ability to live and work on a vessel for extended periods.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Holland, Michigan, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Staff Training, Inventory Management, Buffet Preparation, Interpersonal Skills, Oral Communication
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Hannibal, Missouri, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Kitchen Management, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Food Preparation, Communication, Interpersonal Skills, Training And Teaching
Specialization
Candidates must have a minimum of 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Maui Brewing Co.
Lahaina, Hawaii, United States - Full Time
Skills Needed
Culinary Leadership, Team Management, Kitchen Operations, Quality Control, Staff Development, Menu Execution, Food Safety, Business Growth, Relationship Management, Service Standards
Specialization
Candidates must demonstrate strong leadership capabilities at an executive chef level. A TB clearance is required for food handling in the State of Hawaii.
Experience Required
Minimum 5 year(s)
Chef de magasin H/F at Belambra Clubs & Hôtels
Le Grau-du-Roi, Occitania, France - Full Time
Skills Needed
Detail Orientation, Organization, Order Management, Inventory Control, Logistics, Stock Management, Data Entry, Supervision, Delivery Control, Hygiene Standards, Safety Standards, Negotiation, Computer Proficiency, Haccp Compliance, Supply Chain Vision
Specialization
Candidates must be rigorous, detail-oriented, and possess strong organizational and logistical skills, ideally with successful field experience in catering. A key requirement is proficiency in applying HACCP processes and the ability to negotiate effectively with suppliers regarding orders and pricing.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Accor
Pathum Thani Town Municipality, , Thailand - Full Time
Skills Needed
Culinary Leadership, Food Cost Management, Inventory Management, Budgeting, Menu Planning, Food Preparation, Food Presentation, Staff Coaching, Haccp, Food Safety, Hygiene Standards, Team Motivation, Change Adaptability, English Proficiency
Specialization
Candidates must possess extensive cooking experience across all culinary fields, including a minimum of four years specifically at the Executive Sous Chef level, demonstrating high energy and adaptability. Essential qualifications include being a hands-on leader proficient in HACCP, food safety, waste management, and possessing a good command of English.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Potawatomi Casino | Hotel
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Budget Management, Team Leadership, Food Safety, Inventory Control, Staff Training, Cost Analysis, Performance Management, Strategic Planning, Kitchen Management, Microsoft Office, Communication, Problem Solving, Vendor Relations
Specialization
Candidates must have at least 7 years of progressively responsible experience in high-volume, multi-venue establishments and 3 years of managerial experience. A high school diploma is required, with preference given to those holding American Culinary Federation certification.
Experience Required
Minimum 5 year(s)
Demi Chef (Pastane) at Fairfield Inn Suites by Marriott Harrisburg International Airport
Ankara, Ankara Province, Turkey - Full Time
Skills Needed
Culinary Skills, Quality Control, Food Preparation, Menu Planning, Team Collaboration, Sanitation Practices, Customer Service, Time Management
Specialization
Candidates must have at least 6 years of relevant work experience and a minimum of a high school diploma. Hotel experience is preferred.
Experience Required
Minimum 5 year(s)
Chef $22.50-$26/hr* at Nugget Market, Inc.
Sonoma, California, United States - Full Time
Skills Needed
Food Preparation, Guest Service, Recipe Execution, Order Taking, Knife Skills, Communication, Multi Tasking, Prioritization, Sanitation, Inventory Management
Specialization
Applicants must be at least 18 years old and possess previous industry experience in a similar role, along with intermediate to excellent knife skills. Candidates need to be available for various shifts, potentially starting as early as 4 am or ending as late as 6 pm, and must demonstrate enthusiasm, strong communication, and the ability to multitask.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Accor
Parikia, Aegean, Greece - Full Time
Skills Needed
Culinary Techniques, International Cuisine, Food Safety, Haccp Compliance, Mise En Place, Portion Control, Kitchen Operations, Team Training, Stock Management, Food Cost Control, Fine Dining Service, Quality Control, Menu Presentation, Equipment Maintenance, Communication, Teamwork
Specialization
Candidates must have a culinary diploma or degree and 3–5 years of experience in luxury or high-end restaurants. Proficiency in English and eligibility to work in an EU country are required.
Experience Required
Minimum 2 year(s)
Chef des Ventes F/H at METRO/MAKRO
Chaponnay, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Sales Policy Definition, Budget Elaboration, Team Management, Sales Objective Achievement, Activity Coordination, Sales Force Control, Field Sales Coaching, Client Portfolio Development, Market Knowledge, Competitor Analysis, Internal Communication, Procedure Adherence, Sales Reporting, Recruitment, Team Cohesion, Sales Techniques
Specialization
Candidates must have a degree from BAC+3 to BAC+5 in commerce, coupled with solid sales experience in food distribution, ideally in the HORECA sector, and proven success managing a field sales team. The ideal candidate acts as both a coach and captain, motivated by challenges and proficient in sales and commercialization techniques.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Jaipur, Rajasthan, India - Full Time
Skills Needed
Food Preparation, Cooking, Portion Control, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Safety Procedures, Teamwork, Communication, Guest Service, Training, Scheduling, Employee Counseling, Coaching, Appearance Professionalism
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, though no prior supervisory experience is required. The job demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside adherence to all company safety and security policies.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Verbier, Wallis, Switzerland - Full Time
Skills Needed
Culinary Arts, Food Preparation, Kitchen Operations, Teamwork, Attention To Detail, Food Safety, Hygiene Standards, Menu Execution
Specialization
Candidates should have a passion for culinary excellence and a commitment to the W Hotels service philosophy. Previous experience in a professional kitchen environment is expected for this role.
Chef de dépôt - H/F at NEO2 Consultant
Tours, Centre-Val de Loire, France - Full Time
Skills Needed
Rigor, Organization, Punctuality, Reliability, Office Pack Mastery, Good Interpersonal Skills, Service Orientation, Hse Compliance, Risk Prevention, Icpe Norms, Waste Management, Team Management
Specialization
The ideal candidate must demonstrate rigor, strong organizational skills, punctuality, and reliability, along with proficiency in the Office Pack. Essential soft skills include good interpersonal abilities and a strong service orientation, particularly when dealing with clients, delivery drivers, and external service providers.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Batam, Riau Islands, Indonesia - Full Time
Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Menu Development, Food Quality Control, Sanitation Standards, Budget Management, Purchasing, Employee Development, Guest Relations, Inventory Control, Banquets, Room Service, Restaurant Operations, Supervision
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key duties include leading daily kitchen operations, setting performance goals, ensuring strict adherence to culinary and sanitation standards, and managing human resources activities for kitchen staff.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Menu Development, Food Quality Control, Sanitation Standards, Budget Management, Purchasing, Employee Development, Guest Relations, Inventory Control, Team Building, Performance Management, Safety Procedures, Problem Solving, Communication
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key duties include leading daily kitchen operations, setting performance goals, ensuring strict culinary and sanitation standards are met, and managing human resources activities.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kudahuvadhoo, South Nilandhe Atoll, Maldives - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Management, Guest Satisfaction, Financial Performance, Quality Control, Staff Development, Sanitation Standards, Menu Development, Food Presentation, Budget Management, Purchasing, Team Building, Problem Solving, Performance Management, Customer Service
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include demonstrating leadership, managing controllable expenses like food cost, setting performance goals, and ensuring compliance with all food handling and sanitation standards.
Experience Required
Minimum 5 year(s)