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Sous-Chef Junior H/F at EphemeraGroup
Issy-les-Moulineaux, Ile-of-France, France - Full Time
Skills Needed
Culinary Techniques, Gastronomic Trends, Cost Management, Supply Management, Hygiene Standards, Safety Standards, Inventory Management, Team Supervision, Quality Control, Process Improvement, Team Training, Scheduling, Recruitment, Conflict Resolution, Recipe Development, Stress Management
Specialization
Candidates must possess excellent culinary techniques, knowledge of gastronomic trends, and practical experience with hygiene and safety standards, along with basic computer skills for management tasks. A culinary arts diploma is required, coupled with a minimum of 3 to 5 years of experience in a Sous-Chef role or similar kitchen leadership position.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F/X) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Table Setting, Cleaning Maintenance, Client Experience, Friendliness, Communication, Team Integration, Attention To Detail, Hygiene, Autonomy, French, English
Specialization
Candidates must be available, efficient, possess strong interpersonal skills, attention to detail, and a focus on hygiene, demonstrating dynamism and autonomy. A minimum of one year of experience in hotel or restaurant service is required, along with proficiency in French and English; a third language is a plus.
Chef de caisse F/H/X at BUT
Aouste-sur-Sye, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Cashier Leadership, Customer Relations, Reactivity, Procedure Adherence, Financing File Assembly, Diplomacy, Management, Rigor, Customer Service Orientation
Specialization
The candidate must have prior experience in this type of role, demonstrating strengths in diplomacy, management skills, rigor, and a strong sense of customer service. The company is committed to team diversity and encourages applications from individuals with disabilities.
Experience Required
Minimum 2 year(s)
Chef pâtissier (H/F) at Sige Relais Chateaux
Saint-Cyprien, Occitania, France - Full Time
Skills Needed
Pastry Creation, Creativity, Teamwork, Autonomy, Hygiene, Safety, Cost Management, Rigorous, Application, Collaboration, Excellence
Specialization
The ideal candidate must have 2 years of experience in a similar role, demonstrating rigor, application, and a strong team spirit while appreciating autonomy. They must also pay close attention to hygiene, safety, cost management, and possess creativity.
Jr. Sous Chef Pastry at Residence Inn by Marriott Bozeman
Makassar, South Sulawesi, Indonesia - Full Time
Skills Needed
Food Production, Purchasing, Kitchen Sanitation, Culinary Standards, Food Handling, Staff Leadership, Inventory Management, Loss Prevention, Service Coordination, Quality Control, Food Presentation, Shift Supervision, Staff Training, Guest Relations, Budget Management, Equipment Maintenance
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in a related major plus two years of relevant experience. Core duties include maintaining sanitation standards, overseeing production, supervising cooks, checking food quality, and handling employee and guest concerns.
Experience Required
Minimum 2 year(s)
Chef(fe) de rang F/H at Le Grand Hôtel de Courtoisville
Saint-Malo, Brittany, France - Full Time
Skills Needed
Customer Service, Table Service, Communication, Hospitality, Teamwork, Menu Knowledge, Attention To Detail, Interpersonal Skills
Specialization
The role requires a professional with a passion for hospitality and the ability to provide attentive, friendly service. Candidates should be skilled in managing service flow and communicating the culinary details of the menu to guests.
Sous Chef - Pavilion at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Indonesia - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Food Presentation, Budget Management, Inventory Control, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Quality Control
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 2 year(s)
Jr. Sous Chef Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Makassar, South Sulawesi, Indonesia - Full Time
Skills Needed
Food Production, Purchasing, Kitchen Sanitation, Culinary Standards, Loss Prevention, Shift Supervision, Food Presentation, Inventory Management, Staff Training, Guest Relations, Budget Management, Quality Control, Team Leadership
Specialization
Candidates need either a high school diploma or GED with four years of relevant culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of related experience. Core activities include maintaining sanitation standards, overseeing production, supervising cooks, checking food quality, and handling employee performance and training.
Experience Required
Minimum 2 year(s)
Chef de groupe (H/F) at Cabinet BMC
Paris, Ile-de-France, France - Full Time
Skills Needed
Planning, Organization, Coordination, Supervision, Budgeting, Supplier Management, Subcontractor Management, Technical Mastery, Safety Policy Implementation, Client Management, Quality Assurance, Technical Testing, Reporting, Autonomy, Precision, Method
Specialization
Candidates must have at least 8 years of experience in a similar VRD role, holding an Engineering Degree or Master's degree (Bac +5) ideally specialized in civil engineering, construction, or public works. Essential qualities include autonomy, precision, method, a strong technical and operational vision, and an interest in soil remediation projects.
Experience Required
Minimum 5 year(s)
Chef - HMP Doncaster at Serco North America
Doncaster, England, United Kingdom - Full Time
Skills Needed
Interpersonal Skills, Communication Skills, Catering Experience, Food Safety Regulations, Health & Safety Compliance, Menu Preparation, Supervision, Quality Checks, Documentation, Teamwork, Adaptability, Long Shift Capability
Specialization
Candidates should have good interpersonal and communication skills, along with experience in catering within a large operation or custodial environment. A qualification in food preparation and production is desirable.
Experience Required
Minimum 2 year(s)
Executive Chef /総料理長 at Residence InnSpringhill Suites by Marriott Maple Grove
Nago, , Japan - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Team Management, Food Safety, Menu Development, Customer Service, Budget Management, Staff Training, Problem Solving, Sanitation Standards, Food Preparation, Quality Control, Employee Development, Interpersonal Skills, Operational Management, Performance Monitoring
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage areas. Strong leadership, communication, and culinary skills are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Chef EL IL at Holbrook Life Management- Woods
Alpharetta, Georgia, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Financial Management, Budgeting, Food Safety, Sanitation, Menu Development, Inventory Control, Staff Training, Operations Management, Toast Pos, Regulatory Compliance, Strategic Planning, Team Building, Hospitality Management, Quality Control
Specialization
Candidates must hold an associate degree or higher in Culinary Arts and possess at least 5 years of supervisory experience in high-volume environments. Proficiency in financial management, food safety regulations, and POS systems is required to succeed in this leadership role.
Experience Required
Minimum 5 year(s)
Chef - Pacific Hotel at endeavour group careers
Yeppoon, Queensland, Australia - Full Time
Skills Needed
Cooking Qualifications, Fast Paced Kitchen Experience, Quality Dish Delivery, Hygiene Maintenance, Presentation Standards, Organization, Communication
Specialization
Candidates must possess great experience working in a fast-paced kitchen and hold the necessary trade cooking qualifications. Essential attributes include a strong mix of passion, precision, and productivity, along with strong organization and communication skills.
Experience Required
Minimum 2 year(s)
Kitchen - Grill Chef at Whitbread
York, England, United Kingdom - Full Time
Skills Needed
Cooking, Food Preparation, Grill Operation, Teamwork, Customer Service
Specialization
Candidates must have catering experience to immediately start in this role. The position involves working 30 hours per week with a pay rate up to £13.66 per hour.
Chef - Pacific Hotel at endeavour group careers
Yeppoon, Queensland, Australia - Full Time
Skills Needed
Passion, Precision, Productivity, Organization, Communication, Team Collaboration, Safety, Hygiene
Specialization
Candidates should have experience working in a fast-paced kitchen and hold necessary trade cooking qualifications. Strong organization and communication skills are essential for creating the best outcomes for guests and the team.
Experience Required
Minimum 2 year(s)
Back of House - Chef at Northland Properties
Langley, British Columbia, Canada - Full Time
Skills Needed
Leadership, Team Development, Food Quality, Food Handling, Communication, Attention To Detail, Positive Attitude, Independence, Teamwork, Pressure Management, Culinary Skills, Creativity, Menu Development, High Volume Kitchen Experience, Culinary Arts, Hospitality
Specialization
Candidates should have previous leadership experience in a high-volume kitchen and a proven track record of developing people. Attention to detail, an energetic attitude, and the ability to work under pressure are essential.
Experience Required
Minimum 5 year(s)
Kitchen - Grill Chef at Whitbread
Corby, England, United Kingdom - Full Time
Skills Needed
Grill Cooking, Food Preparation, Kitchen Teamwork, Catering, Food Safety, Menu Execution
Specialization
Candidates must have previous catering experience to be considered for this role. The position requires the ability to work effectively within a team in a fast-paced restaurant environment.
Sushi Chef/Line Cook at Hall Management Group
Nashville, Tennessee, United States - Full Time
Skills Needed
Sushi Preparation, Line Cook Responsibilities, Dish Preparation, Consistency, Speed, Quality Control, Teamwork, Organization, Raw Fish Handling, Food Safety, Sanitation, Initiative, Collaboration
Specialization
Candidates should thrive in a fast-paced Back of House setting and possess a positive, focused, and collaborative attitude. While sushi or raw bar experience is preferred, the employer is willing to train motivated cooks eager to learn and expand their skills, provided they demonstrate reliability and a commitment to sanitation standards.
Commis Chef - Bakery at Hilton Hotels & Resorts
, Goa, India - Full Time
Skills Needed
Pastry Chef De Partie, Pastry Chef, High Volume Food Production, Creativity, Supervisory Skills, Trade Qualification, Positive Attitude, Communication Skills, Customer Service, Grooming Standards, Planning, Organising Skills, Continuous Improvement, Computer Proficiency, Microsoft Word, Excel
Specialization
Candidates must have a minimum of two years of experience as a Pastry Chef de Partie or Pastry Chef, possess strong supervisory skills, and demonstrate creativity in pastry preparation, along with holding a relevant trade qualification.
Experience Required
Minimum 2 year(s)
Chef de projet - H/F at Talan
Nantes, Pays de la Loire, France - Full Time
Skills Needed
Project Management, Functional Analysis, Technical Specifications, Team Leadership, Reporting, Stakeholder Management, Methodology Implementation, Data Analysis, Software Architecture, Performance Monitoring, Risk Management, Strategic Planning, Business Transformation, Consulting, Agile Methodologies
Specialization
Candidates must have at least 6 years of experience in project management and hold a master's degree (Bac+5). Strong writing skills and a proactive approach to professional development and company strategy are essential.
Experience Required
Minimum 5 year(s)
Sous-Chef Junior H/F at EphemeraGroup
Issy-les-Moulineaux, Ile-of-France, France -
Full Time

Start Date

Immediate

Expiry Date

02 Jun, 26

Salary

2800.0

Posted On

04 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Techniques, Gastronomic Trends, Cost Management, Supply Management, Hygiene Standards, Safety Standards, Inventory Management, Team Supervision, Quality Control, Process Improvement, Team Training, Scheduling, Recruitment, Conflict Resolution, Recipe Development, Stress Management

Industry

Restaurants

Description
As-tu déjà rêvé de travailler sous la mer, entouré(e) de requins, de coraux et de crustacés, tout en restant à Paris ? 🐟 PRENDS UNE GRANDE INSPIRATION ET PLONGE SOUS LA MER POUR DÉCOUVRIR TON JOB DE RÊVE 🐟 Après une première immersion inoubliable, notre restaurant sous-marin rouvre ses portes avec une toute nouvelle expérience encore plus spectaculaire. Nouvelles vidéo-projections, décors entièrement repensés, cuisine marine encore plus créative… L’épisode 2 d’Under The Sea promet de t’embarquer pour une aventure sensorielle inédite ! Dès ta première nage, tu seras submergé(e) par la magie de notre concept. Et bien, figure-toi que devenir commandant de bord chez Under The Sea, c’est possible ! On ne va pas tout te dévoiler maintenant, mais si tu as envie de faire partie d’une équipe dynamique qui aime surprendre, émerveiller et créer des souvenirs uniques, cette expédition sous-marine est faite pour toi. Alors, prêt(e) à plonger avec nous ? N’hésite pas plus longtemps et postule chez Under The Sea by Ephemera : notre concept immersif et insolite saura te faire voyager au quotidien… tout en restant au cœur de Paris. TU CONNAIS EPHEMERA ? D’un projet étudiant au premier groupe de restaurants immersifs au MONDE L’aventure débute en 2020 lorsque trois étudiants de l’Institut Lyfe (ex Institut Paul Bocuse) décident de créer un nouveau concept de restaurants immersifs afin de repousser les limites de la restauration traditionnelle, en offrant bien plus qu’un repas, mais une expérience multisensorielle. Partis de zéro avec un simple projet étudiant conçu pour être éphémère, ils ont d’abord su convaincre des sponsors puis des investisseurs pour transformer leur idée en réalité. Ainsi est né Ephemera, le premier groupe de restauration immersive accessible au monde. Prêt à découvrir nos immersions? Under The Sea : Plongez dans les fonds marins pour une exploration magique Stellar : Devenez astronaute et partez en mission dans l’espace Jungle Palace : Partez en expédition en pleine jungle WonderWoods : Découvrez la magie d’une forêt enchantée et partez à l’aventure au cœur de la nature Magmatic : Plongez au cœur d'un volcan où la terre vit, respire… et parfois gronde L’ambition : révolutionner la restauration à l’échelle internationale Nous avons pour objectif d’ouvrir de nouveaux restaurants, chacun avec des thématiques encore plus surprenantes et inédites, à l’échelle internationale. L'aventure ne fait que commencer, et nous avons bien l'intention de repousser les limites de l'expérience culinaire. Missions principales Le Sous-Chef junior assiste le Chef de Cuisine dans la gestion quotidienne de la cuisine, en prenant en charge la préparation, l’organisation et le bon déroulement des services. Il/elle supervise et forme les équipes en cuisine, veille à la qualité des plats, au respect des normes d'hygiène et de sécurité, et contribue à maintenir un environnement de travail cohérent et harmonieux. Responsabilité de la qualité de service : Assurer la qualité constante des plats servis, en veillant à leur présentation, leur température et leur conformité aux fiches techniques. Superviser les cuisiniers et autres membres de l’équipe pendant le service, afin de garantir une régularité et une efficacité dans la préparation des plats. Prendre en charge la gestion du pass, contrôler la sortie des plats et intervenir pour corriger toute anomalie ou déviation des normes de qualité. Résoudre les problèmes éventuels pendant le service (réclamations clients, erreurs de commande, etc.). Participer à l’amélioration continue des process et faire remonter les axes d’amélioration à la hiérarchie. Garantir le bon déroulement des opérations : Assurer que les normes d'hygiène et de sécurité alimentaire sont rigoureusement respectées en cuisine. Participer activement à la gestion des stocks et au contrôle des approvisionnements en collaboration avec le Chef de Cuisine. Contrôler et veiller à l'entretien du matériel de cuisine. Aider à la mise en place et à l’organisation des cuisines pour chaque service. Veiller à la bonne application des différents processus en cuisine. Management et développement des équipes : Former et encadrer les membres de l’équipe en cuisine, de l'aide-cuisinier au commis, en favorisant leur développement et leur montée en compétences. Participer à la gestion des plannings des équipes en fonction des besoins et des volumes de service. Contribuer activement au recrutement et à l’intégration des nouvelles recrues en cuisine. Être un moteur de la cohésion d’équipe, en favorisant une ambiance de travail positive, collaborative et respectueuse. Gérer et résoudre les conflits internes avec professionnalisme et diplomatie. Gestion de la production culinaire : Prendre en charge certaines sections de la cuisine (ex. : garde-manger, cuisson, pâtisserie), en fonction des besoins et de la répartition des tâches. Participer à l’élaboration de nouvelles recettes, en accord avec le Chef de Cuisine. Être capable de remplacer le Chef de Cuisine en son absence, en supervisant le service et en assurant la gestion de l’équipe et des opérations. Profil recherché Compétences techniques : Excellente maîtrise des techniques culinaires, ainsi qu’une bonne connaissance des tendances gastronomiques. Capacité à gérer les coûts, les approvisionnements et à optimiser les ressources. Connaissances pratiques des normes d'hygiène et de sécurité alimentaire. Compétence dans l’utilisation des outils informatiques (gestion des stocks, plannings, etc.). Maîtrise des différentes étapes de production, de la mise en place à la fin du service. Qualités personnelles : Leadership : Capacité à diriger, motiver et fédérer une équipe. Créativité : Passion pour la gastronomie, goût pour l’innovation culinaire. Rigueur : Organisation et gestion des priorités, respect des délais et des standards. Communication : Sens de l’écoute et de l'échange avec l’équipe, la direction et les autres services (salle, approvisionnement…). Réactivité : Savoir gérer le stress et résoudre rapidement les problèmes pendant les services. Expérience et formation : Diplôme en arts culinaires (CAP, BEP, Bac Pro, BTS Hôtellerie-Restauration ou équivalent). Expérience de 3 à 5 ans minimum en tant que Sous-Chef ou dans un poste de responsabilité en cuisine. Une expérience significative en cuisine traditionnelle ou gastronomique serait un plus. Pourquoi rejoindre EPHEMERA? 💰Des incentives inédites : Prime de Cooptation, Prime d'apporteur d'affaires 🧬De vraies perspectives d'évolution : chez nous, les évolutions se font en interne ! Tu auras accès à un parcours personnalisé pour grandir avec nous grâce à notre process potentiel ! 🚌 Envie de changer d'air ? Il te sera possible d'évoluer dans l'ensemble des territoires où Ephemera est implanté. Aujourd'hui à Lille et Paris, et demain? ... 😉 🩺 Notre équipage prendra soin de ta santé ! Pour ce faire, tu auras accès à la mutuelle Alan, avec une clinique constituée de médecins, aux petits soins pour répondre à tes petits pépins du quotidien à travers l'application Alan. 💶 Tu pourras profiter de l’acompte sur salaire qui te permet d'accéder à une partie de ton revenu déjà gagné à tout moment, simplifiant ta gestion financière. Ceci avec notre partenaire Rosaly. 🍱 Tu savoureras de délicieux repas faits maison en bonne compagnie avec les équipes sur place avant les services ⛹️‍♀️ Tu bénéficieras d'un accès facilité pour te rendre à tes activités sportives et bien-être préférées grâce à notre partenaire Wellpass. 🍽️ Tu bénéficieras d'une réduction de -20% sur l'ensemble de nos restaurants immersifs (idéal pour tes dates, ta moitié, tes amis ou ta famille !) Si tu as l’âme créative, l’envie de casser les codes et de faire partie d’une équipe dynamique et ambitieuse, alors EPHEMERA t'attend. Viens écrire l’histoire avec nous. EPHEMERARECRUTE
Responsibilities
The Junior Sous-Chef assists the Head Chef in daily kitchen management, overseeing preparation, organization, and service execution while ensuring dish quality and adherence to hygiene standards. Key duties include supervising kitchen teams, managing the pass during service, contributing to stock control, and actively participating in team training and development.
Sous-Chef Junior H/F at EphemeraGroup
Issy-les-Moulineaux, Ile-of-France, France - Full Time
Skills Needed
Culinary Techniques, Gastronomic Trends, Cost Management, Supply Management, Hygiene Standards, Safety Standards, Inventory Management, Team Supervision, Quality Control, Process Improvement, Team Training, Scheduling, Recruitment, Conflict Resolution, Recipe Development, Stress Management
Specialization
Candidates must possess excellent culinary techniques, knowledge of gastronomic trends, and practical experience with hygiene and safety standards, along with basic computer skills for management tasks. A culinary arts diploma is required, coupled with a minimum of 3 to 5 years of experience in a Sous-Chef role or similar kitchen leadership position.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F/X) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Table Setting, Cleaning Maintenance, Client Experience, Friendliness, Communication, Team Integration, Attention To Detail, Hygiene, Autonomy, French, English
Specialization
Candidates must be available, efficient, possess strong interpersonal skills, attention to detail, and a focus on hygiene, demonstrating dynamism and autonomy. A minimum of one year of experience in hotel or restaurant service is required, along with proficiency in French and English; a third language is a plus.
Chef de caisse F/H/X at BUT
Aouste-sur-Sye, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Cashier Leadership, Customer Relations, Reactivity, Procedure Adherence, Financing File Assembly, Diplomacy, Management, Rigor, Customer Service Orientation
Specialization
The candidate must have prior experience in this type of role, demonstrating strengths in diplomacy, management skills, rigor, and a strong sense of customer service. The company is committed to team diversity and encourages applications from individuals with disabilities.
Experience Required
Minimum 2 year(s)
Chef pâtissier (H/F) at Sige Relais Chateaux
Saint-Cyprien, Occitania, France - Full Time
Skills Needed
Pastry Creation, Creativity, Teamwork, Autonomy, Hygiene, Safety, Cost Management, Rigorous, Application, Collaboration, Excellence
Specialization
The ideal candidate must have 2 years of experience in a similar role, demonstrating rigor, application, and a strong team spirit while appreciating autonomy. They must also pay close attention to hygiene, safety, cost management, and possess creativity.
Jr. Sous Chef Pastry at Residence Inn by Marriott Bozeman
Makassar, South Sulawesi, Indonesia - Full Time
Skills Needed
Food Production, Purchasing, Kitchen Sanitation, Culinary Standards, Food Handling, Staff Leadership, Inventory Management, Loss Prevention, Service Coordination, Quality Control, Food Presentation, Shift Supervision, Staff Training, Guest Relations, Budget Management, Equipment Maintenance
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in a related major plus two years of relevant experience. Core duties include maintaining sanitation standards, overseeing production, supervising cooks, checking food quality, and handling employee and guest concerns.
Experience Required
Minimum 2 year(s)
Chef(fe) de rang F/H at Le Grand Hôtel de Courtoisville
Saint-Malo, Brittany, France - Full Time
Skills Needed
Customer Service, Table Service, Communication, Hospitality, Teamwork, Menu Knowledge, Attention To Detail, Interpersonal Skills
Specialization
The role requires a professional with a passion for hospitality and the ability to provide attentive, friendly service. Candidates should be skilled in managing service flow and communicating the culinary details of the menu to guests.
Sous Chef - Pavilion at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Indonesia - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Food Presentation, Budget Management, Inventory Control, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Quality Control
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 2 year(s)
Jr. Sous Chef Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Makassar, South Sulawesi, Indonesia - Full Time
Skills Needed
Food Production, Purchasing, Kitchen Sanitation, Culinary Standards, Loss Prevention, Shift Supervision, Food Presentation, Inventory Management, Staff Training, Guest Relations, Budget Management, Quality Control, Team Leadership
Specialization
Candidates need either a high school diploma or GED with four years of relevant culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of related experience. Core activities include maintaining sanitation standards, overseeing production, supervising cooks, checking food quality, and handling employee performance and training.
Experience Required
Minimum 2 year(s)
Chef de groupe (H/F) at Cabinet BMC
Paris, Ile-de-France, France - Full Time
Skills Needed
Planning, Organization, Coordination, Supervision, Budgeting, Supplier Management, Subcontractor Management, Technical Mastery, Safety Policy Implementation, Client Management, Quality Assurance, Technical Testing, Reporting, Autonomy, Precision, Method
Specialization
Candidates must have at least 8 years of experience in a similar VRD role, holding an Engineering Degree or Master's degree (Bac +5) ideally specialized in civil engineering, construction, or public works. Essential qualities include autonomy, precision, method, a strong technical and operational vision, and an interest in soil remediation projects.
Experience Required
Minimum 5 year(s)
Chef - HMP Doncaster at Serco North America
Doncaster, England, United Kingdom - Full Time
Skills Needed
Interpersonal Skills, Communication Skills, Catering Experience, Food Safety Regulations, Health & Safety Compliance, Menu Preparation, Supervision, Quality Checks, Documentation, Teamwork, Adaptability, Long Shift Capability
Specialization
Candidates should have good interpersonal and communication skills, along with experience in catering within a large operation or custodial environment. A qualification in food preparation and production is desirable.
Experience Required
Minimum 2 year(s)
Executive Chef /総料理長 at Residence InnSpringhill Suites by Marriott Maple Grove
Nago, , Japan - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Team Management, Food Safety, Menu Development, Customer Service, Budget Management, Staff Training, Problem Solving, Sanitation Standards, Food Preparation, Quality Control, Employee Development, Interpersonal Skills, Operational Management, Performance Monitoring
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage areas. Strong leadership, communication, and culinary skills are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Chef EL IL at Holbrook Life Management- Woods
Alpharetta, Georgia, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Financial Management, Budgeting, Food Safety, Sanitation, Menu Development, Inventory Control, Staff Training, Operations Management, Toast Pos, Regulatory Compliance, Strategic Planning, Team Building, Hospitality Management, Quality Control
Specialization
Candidates must hold an associate degree or higher in Culinary Arts and possess at least 5 years of supervisory experience in high-volume environments. Proficiency in financial management, food safety regulations, and POS systems is required to succeed in this leadership role.
Experience Required
Minimum 5 year(s)
Chef - Pacific Hotel at endeavour group careers
Yeppoon, Queensland, Australia - Full Time
Skills Needed
Cooking Qualifications, Fast Paced Kitchen Experience, Quality Dish Delivery, Hygiene Maintenance, Presentation Standards, Organization, Communication
Specialization
Candidates must possess great experience working in a fast-paced kitchen and hold the necessary trade cooking qualifications. Essential attributes include a strong mix of passion, precision, and productivity, along with strong organization and communication skills.
Experience Required
Minimum 2 year(s)
Kitchen - Grill Chef at Whitbread
York, England, United Kingdom - Full Time
Skills Needed
Cooking, Food Preparation, Grill Operation, Teamwork, Customer Service
Specialization
Candidates must have catering experience to immediately start in this role. The position involves working 30 hours per week with a pay rate up to £13.66 per hour.
Chef - Pacific Hotel at endeavour group careers
Yeppoon, Queensland, Australia - Full Time
Skills Needed
Passion, Precision, Productivity, Organization, Communication, Team Collaboration, Safety, Hygiene
Specialization
Candidates should have experience working in a fast-paced kitchen and hold necessary trade cooking qualifications. Strong organization and communication skills are essential for creating the best outcomes for guests and the team.
Experience Required
Minimum 2 year(s)
Back of House - Chef at Northland Properties
Langley, British Columbia, Canada - Full Time
Skills Needed
Leadership, Team Development, Food Quality, Food Handling, Communication, Attention To Detail, Positive Attitude, Independence, Teamwork, Pressure Management, Culinary Skills, Creativity, Menu Development, High Volume Kitchen Experience, Culinary Arts, Hospitality
Specialization
Candidates should have previous leadership experience in a high-volume kitchen and a proven track record of developing people. Attention to detail, an energetic attitude, and the ability to work under pressure are essential.
Experience Required
Minimum 5 year(s)
Kitchen - Grill Chef at Whitbread
Corby, England, United Kingdom - Full Time
Skills Needed
Grill Cooking, Food Preparation, Kitchen Teamwork, Catering, Food Safety, Menu Execution
Specialization
Candidates must have previous catering experience to be considered for this role. The position requires the ability to work effectively within a team in a fast-paced restaurant environment.
Sushi Chef/Line Cook at Hall Management Group
Nashville, Tennessee, United States - Full Time
Skills Needed
Sushi Preparation, Line Cook Responsibilities, Dish Preparation, Consistency, Speed, Quality Control, Teamwork, Organization, Raw Fish Handling, Food Safety, Sanitation, Initiative, Collaboration
Specialization
Candidates should thrive in a fast-paced Back of House setting and possess a positive, focused, and collaborative attitude. While sushi or raw bar experience is preferred, the employer is willing to train motivated cooks eager to learn and expand their skills, provided they demonstrate reliability and a commitment to sanitation standards.
Commis Chef - Bakery at Hilton Hotels & Resorts
, Goa, India - Full Time
Skills Needed
Pastry Chef De Partie, Pastry Chef, High Volume Food Production, Creativity, Supervisory Skills, Trade Qualification, Positive Attitude, Communication Skills, Customer Service, Grooming Standards, Planning, Organising Skills, Continuous Improvement, Computer Proficiency, Microsoft Word, Excel
Specialization
Candidates must have a minimum of two years of experience as a Pastry Chef de Partie or Pastry Chef, possess strong supervisory skills, and demonstrate creativity in pastry preparation, along with holding a relevant trade qualification.
Experience Required
Minimum 2 year(s)
Chef de projet - H/F at Talan
Nantes, Pays de la Loire, France - Full Time
Skills Needed
Project Management, Functional Analysis, Technical Specifications, Team Leadership, Reporting, Stakeholder Management, Methodology Implementation, Data Analysis, Software Architecture, Performance Monitoring, Risk Management, Strategic Planning, Business Transformation, Consulting, Agile Methodologies
Specialization
Candidates must have at least 6 years of experience in project management and hold a master's degree (Bac+5). Strong writing skills and a proactive approach to professional development and company strategy are essential.
Experience Required
Minimum 5 year(s)