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Chef Jobs overseas

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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)
Relief Chef Manager at BaxterStorey
Stevenage, England, United Kingdom - Full Time
Skills Needed
Menu Planning, Employee Management, Inventory Management, Customer Relations, Health And Safety Compliance, Budget Management, Menu Development, Documentation Compliance, Creative Culinary Skills, Leadership Abilities, Communication Skills, Interpersonal Skills, Food Cost Management, Adaptability, Team Management
Specialization
Candidates should have proven experience as a Chef Manager and an understanding of the contract catering sector. Excellent culinary skills, leadership abilities, and knowledge of food safety regulations are essential.
Experience Required
Minimum 5 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)
Full-Time Sous Chef at Episcopal SeniorLife Communities
Honeoye Falls, New York, United States - Full Time
Skills Needed
Supervision, Food Preparation, Training, Sautéing, Broiling, Poaching, Frying, Baking, Sauce Preparation, Stock Making, Butchering, Menu Development, Inventory Control, Scheduling, Leadership, Communication
Specialization
Candidates must possess a high school diploma or equivalent with 12th-grade level reading, comprehension, and writing ability; culinary training is preferred. Essential qualifications include the ability to work independently, strong leadership and communication skills, and the physical capacity to occasionally lift 50 pounds.
Experience Required
Minimum 2 year(s)
Chef des ventes F/H at METRO/MAKRO
Saint-Maximin, Hauts-de-France, France - Full Time
Skills Needed
Sales Management, Team Leadership, Client Relationship Management, Commercial Strategy, Market Development, Coaching, Communication, Problem Solving, Networking, Ambition, Vision Development, Dynamic Approach, Proactivity, Trust Building, Performance Improvement
Specialization
Candidates should have at least 5 years of proven commercial experience in a similar role, ideally in distribution. Strong leadership skills and the ability to develop team members and achieve objectives are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Marriott Hotel Lingfield Park Racecourse
West Lombok Regency, West Nusa Tenggara, Indonesia - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Teamwork, Food Safety, Menu Development, Customer Service, Budget Management, Staff Training, Problem Solving, Sanitation Standards, Performance Monitoring, Interpersonal Skills, Cooking Techniques, Employee Development, Operational Management
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)
Chef Économat (H/F) at Accor
Marrakesh, Marrakech-Safi, Morocco - Full Time
Skills Needed
Stock Management, Inventory Control, Negotiation Skills, Organizational Skills, Time Management, Analytical Skills, Communication Skills, Teamwork, Food Knowledge, Accounting Procedures, Legal Compliance, Problem Solving, Cost Optimization, Product Traceability, Safety Standards, Supply Chain Management
Specialization
Candidates should have a degree in accounting or business management and prior experience in supply management within the hotel sector. Strong negotiation, organizational, and analytical skills are essential for this role.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Seed to Table
Naples, Florida, United States - Full Time
Skills Needed
Kitchen Management, Food Safety, Sanitation Standards, Team Leadership, Culinary Training, Food Quality Monitoring, Inventory Control, Guest Satisfaction, Communication Skills, Problem Solving, Recipe Development, Performance Management, Staffing, Scheduling, Culinary Techniques, Customer Service
Specialization
Candidates should have over 5 years of kitchen management experience in a high-volume setting and a good understanding of sanitation standards. Effective communication and leadership skills are essential for training and motivating a diverse culinary team.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Accor
Sebung Lagoi, Riau Islands, Indonesia - Full Time
Skills Needed
Culinary Leadership, Financial Forecasting, Budgeting, Inventory Control, Guest Satisfaction, Team Leadership, Food Presentation, Health And Safety, Menu Development, Recruiting, Mentoring, Labor Management, Food Cost Control, Productivity Optimization, Succession Planning
Specialization
Candidates must possess a minimum of eight years of progressive culinary leadership experience, preferably within a luxury hotel or high-volume kitchen environment. Proven ability to lead with influence, foster trust, and demonstrate strategic expertise in labor management and food cost control are essential qualifications.
Experience Required
Minimum 10 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)
VIP/ Backstage Chef at ASM Global
, , United States - Full Time
Skills Needed
Buffet Cooking, High Volume Cooking, Food Presentation, Portion Control, Food Safety, Sanitation, Menu Planning, Inventory Management, Time Management, Organizational Skills, Adaptability, Teamwork, Multitasking, Culinary Expertise
Specialization
Candidates must have proven experience as a cook in a high-volume setting like a buffet, hotel, or resort, possessing knowledge of diverse cuisines and cooking techniques. Essential qualifications include strong adherence to food safety regulations and the ability to maintain attention to detail in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Issy-les-Moulineaux, Ile-de-France, France - Full Time
Skills Needed
Team Management, Ordering, Hygiene, Cooking, Innovation, Seasonal Cuisine, Haccp Standards, Management, Organization, Rigor, Autonomy, Interpersonal Skills, Customer Service
Specialization
Candidates should ideally possess a diploma in hospitality/catering (CAP, BEP, Bac Pro) and have significant experience in catering, preferably collective catering. Required competencies include mastery of culinary techniques, HACCP standards, team management skills, organization, rigor, autonomy, and excellent relational skills.
Experience Required
Minimum 5 year(s)
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)
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 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 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 cuisine H/F at Api Restauration
Amiens, Hauts-de-France, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Compliance, Organizational Skills, Autonomy, Adaptability, Customer Service, Passion For Cooking
Specialization
Candidates should have a diploma in hospitality or restaurant management and significant experience in collective catering. Skills in culinary techniques, team management, and HACCP standards are essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Marriott Hotel Lingfield Park Racecourse
Kowloon, Hong Kong, China - Full Time
Skills Needed
Kitchen Operations, Staff Performance, Interpersonal Skills, Team Leadership, Food Quality, Menu Development, Safety Procedures, Budget Management, Food Handling, Coaching, Diversity Promotion, Customer Satisfaction, Guidance, Trust Building, Food Supply Management, Workflow Management
Specialization
Candidates must have a high school diploma or above and at least 10 years of experience in culinary, food and beverage, or related areas. Fluency in English is required, and proficiency in Cantonese is a plus.
Experience Required
Minimum 10 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)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Trégastel, Brittany, France - Full Time
Skills Needed
Culinary Production, Management, Team Leadership, Menu Planning, Technical Sheets Adherence, Buffet Presentation, Service Organization, Team Supervision, Team Training, Hygiene Standards, Safety Rules, Inventory Management, Haccp Compliance, Operational Leadership, Creative Talent
Specialization
Candidates must hold a CAP/BEP in Cuisine and possess a minimum of five years of successful experience managing large volumes, buffets, and leading teams. The ideal candidate is pedagogical regarding HACCP compliance, rigorous in following technical specifications, possesses excellent interpersonal skills for interacting with vacationers, and acts as an available operational and technical leader.
Experience Required
Minimum 5 year(s)
Chef de magasin H/F at Belambra Clubs & Hôtels
Le Grau-du-Roi, Occitania, France -
Full Time

Start Date

Immediate

Expiry Date

21 Jun, 26

Salary

1950.0

Posted On

23 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

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

Industry

Travel Arrangements

Description
Vous avez le sens du détail et des talents d’organisation ? 👉 Devenez notre prochain chef de magasin H/F ! Rattaché au responsable de la restauration et assisté d’un magasinier, vous réalisez les commandes de denrées alimentaires et fournitures. Qualité et prix des produits livrés : en tant que chef de magasin, rien n’échappe à votre œil d’expert. 💪 Logisticien hors pair, voici un avant-goût de votre quotidien : Gestion des commandes, au fil des retours émis par les différents services du site, ainsi que des entrées et sorties de marchandises Maîtrise des flux : vous jaugez en permanence de l’état des stocks du site et veillez à l’approvisionnement du club Saisie des bons de commande Management et supervision du magasinier Contrôle minutieux de la conformité des livraisons : volume, qualité et aspect Application des normes d'hygiène et de sécurité, dans le cadre des règles de stockage des marchandises 🎯 Rigoureux, vous souhaitez progresser dans de nouvelles fonctions logistiques et de management ? Relevez le défi, embarquez dès à présent dans l’aventure Belambra : Autodidacte, vous disposez d’une expérience de terrain réussie dans la restauration Négociateur avisé, vous êtes attentif aux commandes et à leurs prix auprès des fournisseurs Appliqué, vous naviguez avec aisance dans les outils informatiques et sur le logiciel Moneweb (formation également possible en interne) De la cuisine au bar, en passant par les étages, vous savez ce qui est nécessaire à chaque équipe et déployez votre vision 360° dans tous les maillons de la chaîne d’approvisionnement Le processus HACCP n’a plus de secret pour vous et vous êtes capable de le faire exécuter par votre équipe Nos atouts pour vous sentir bien chez Belambra : 👇 Mer ou montagne, pas besoin de choisir : nous vous proposons des postes aux quatre coins de la France, un terrain de jeu à explorer sans limites Prêt à passer à la vitesse supérieure ? Nous vous accompagnons et vous formons à de futures opportunités professionnelles au sein du groupe Possibilité d’être nourri et logé par nos soins, en contrepartie d’un montant modéré Belambra Clubs s'engage en faveur de la diversité culturelle, de l'égalité Homme-Femme, et de l'emploi des travailleurs en situation de handicap. Dans le cadre de notre politique volontariste, toutes les candidatures reçues seront étudiées à compétences égales.
Responsibilities
The role involves managing food and supply orders, overseeing inventory levels, and ensuring the quality and price of delivered goods under the supervision of the catering manager. Responsibilities include managing order flows, monitoring stock status, processing purchase orders, supervising the storekeeper, and strictly controlling deliveries for compliance.
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)
Relief Chef Manager at BaxterStorey
Stevenage, England, United Kingdom - Full Time
Skills Needed
Menu Planning, Employee Management, Inventory Management, Customer Relations, Health And Safety Compliance, Budget Management, Menu Development, Documentation Compliance, Creative Culinary Skills, Leadership Abilities, Communication Skills, Interpersonal Skills, Food Cost Management, Adaptability, Team Management
Specialization
Candidates should have proven experience as a Chef Manager and an understanding of the contract catering sector. Excellent culinary skills, leadership abilities, and knowledge of food safety regulations are essential.
Experience Required
Minimum 5 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)
Full-Time Sous Chef at Episcopal SeniorLife Communities
Honeoye Falls, New York, United States - Full Time
Skills Needed
Supervision, Food Preparation, Training, Sautéing, Broiling, Poaching, Frying, Baking, Sauce Preparation, Stock Making, Butchering, Menu Development, Inventory Control, Scheduling, Leadership, Communication
Specialization
Candidates must possess a high school diploma or equivalent with 12th-grade level reading, comprehension, and writing ability; culinary training is preferred. Essential qualifications include the ability to work independently, strong leadership and communication skills, and the physical capacity to occasionally lift 50 pounds.
Experience Required
Minimum 2 year(s)
Chef des ventes F/H at METRO/MAKRO
Saint-Maximin, Hauts-de-France, France - Full Time
Skills Needed
Sales Management, Team Leadership, Client Relationship Management, Commercial Strategy, Market Development, Coaching, Communication, Problem Solving, Networking, Ambition, Vision Development, Dynamic Approach, Proactivity, Trust Building, Performance Improvement
Specialization
Candidates should have at least 5 years of proven commercial experience in a similar role, ideally in distribution. Strong leadership skills and the ability to develop team members and achieve objectives are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Marriott Hotel Lingfield Park Racecourse
West Lombok Regency, West Nusa Tenggara, Indonesia - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Teamwork, Food Safety, Menu Development, Customer Service, Budget Management, Staff Training, Problem Solving, Sanitation Standards, Performance Monitoring, Interpersonal Skills, Cooking Techniques, Employee Development, Operational Management
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)
Chef Économat (H/F) at Accor
Marrakesh, Marrakech-Safi, Morocco - Full Time
Skills Needed
Stock Management, Inventory Control, Negotiation Skills, Organizational Skills, Time Management, Analytical Skills, Communication Skills, Teamwork, Food Knowledge, Accounting Procedures, Legal Compliance, Problem Solving, Cost Optimization, Product Traceability, Safety Standards, Supply Chain Management
Specialization
Candidates should have a degree in accounting or business management and prior experience in supply management within the hotel sector. Strong negotiation, organizational, and analytical skills are essential for this role.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Seed to Table
Naples, Florida, United States - Full Time
Skills Needed
Kitchen Management, Food Safety, Sanitation Standards, Team Leadership, Culinary Training, Food Quality Monitoring, Inventory Control, Guest Satisfaction, Communication Skills, Problem Solving, Recipe Development, Performance Management, Staffing, Scheduling, Culinary Techniques, Customer Service
Specialization
Candidates should have over 5 years of kitchen management experience in a high-volume setting and a good understanding of sanitation standards. Effective communication and leadership skills are essential for training and motivating a diverse culinary team.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Accor
Sebung Lagoi, Riau Islands, Indonesia - Full Time
Skills Needed
Culinary Leadership, Financial Forecasting, Budgeting, Inventory Control, Guest Satisfaction, Team Leadership, Food Presentation, Health And Safety, Menu Development, Recruiting, Mentoring, Labor Management, Food Cost Control, Productivity Optimization, Succession Planning
Specialization
Candidates must possess a minimum of eight years of progressive culinary leadership experience, preferably within a luxury hotel or high-volume kitchen environment. Proven ability to lead with influence, foster trust, and demonstrate strategic expertise in labor management and food cost control are essential qualifications.
Experience Required
Minimum 10 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)
VIP/ Backstage Chef at ASM Global
, , United States - Full Time
Skills Needed
Buffet Cooking, High Volume Cooking, Food Presentation, Portion Control, Food Safety, Sanitation, Menu Planning, Inventory Management, Time Management, Organizational Skills, Adaptability, Teamwork, Multitasking, Culinary Expertise
Specialization
Candidates must have proven experience as a cook in a high-volume setting like a buffet, hotel, or resort, possessing knowledge of diverse cuisines and cooking techniques. Essential qualifications include strong adherence to food safety regulations and the ability to maintain attention to detail in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Issy-les-Moulineaux, Ile-de-France, France - Full Time
Skills Needed
Team Management, Ordering, Hygiene, Cooking, Innovation, Seasonal Cuisine, Haccp Standards, Management, Organization, Rigor, Autonomy, Interpersonal Skills, Customer Service
Specialization
Candidates should ideally possess a diploma in hospitality/catering (CAP, BEP, Bac Pro) and have significant experience in catering, preferably collective catering. Required competencies include mastery of culinary techniques, HACCP standards, team management skills, organization, rigor, autonomy, and excellent relational skills.
Experience Required
Minimum 5 year(s)
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)
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 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 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 cuisine H/F at Api Restauration
Amiens, Hauts-de-France, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Compliance, Organizational Skills, Autonomy, Adaptability, Customer Service, Passion For Cooking
Specialization
Candidates should have a diploma in hospitality or restaurant management and significant experience in collective catering. Skills in culinary techniques, team management, and HACCP standards are essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Marriott Hotel Lingfield Park Racecourse
Kowloon, Hong Kong, China - Full Time
Skills Needed
Kitchen Operations, Staff Performance, Interpersonal Skills, Team Leadership, Food Quality, Menu Development, Safety Procedures, Budget Management, Food Handling, Coaching, Diversity Promotion, Customer Satisfaction, Guidance, Trust Building, Food Supply Management, Workflow Management
Specialization
Candidates must have a high school diploma or above and at least 10 years of experience in culinary, food and beverage, or related areas. Fluency in English is required, and proficiency in Cantonese is a plus.
Experience Required
Minimum 10 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)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Trégastel, Brittany, France - Full Time
Skills Needed
Culinary Production, Management, Team Leadership, Menu Planning, Technical Sheets Adherence, Buffet Presentation, Service Organization, Team Supervision, Team Training, Hygiene Standards, Safety Rules, Inventory Management, Haccp Compliance, Operational Leadership, Creative Talent
Specialization
Candidates must hold a CAP/BEP in Cuisine and possess a minimum of five years of successful experience managing large volumes, buffets, and leading teams. The ideal candidate is pedagogical regarding HACCP compliance, rigorous in following technical specifications, possesses excellent interpersonal skills for interacting with vacationers, and acts as an available operational and technical leader.
Experience Required
Minimum 5 year(s)