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Sous Chef, Residential at The Omega Institute
Rhinebeck, New York, United States - Full Time
Skills Needed
Supervisory Skills, Culinary Skills, Plant Based Cuisine Knowledge, Interpersonal Skills, Team Player, Communication Skills, Professionalism, Accountability, Quality Control, Time Management, Flexibility, Problem Solving, Training Skills, Production Management, Safety Compliance, Customer Service
Specialization
Candidates must have a minimum of 1 year of supervisory experience and at least 3 years of professional kitchen experience. A culinary or hospitality management degree is preferred, along with knowledge of plant-based cuisine.
Experience Required
Minimum 2 year(s)
Chef de projet HTB F/H at Segula Technologies
Paris, Ile-de-France, France - Full Time
Skills Needed
Electrotechnics, Project Management, Risk Analysis, Construction, High Voltage, Technical Analysis, Safety Management, Budget Management, Time Management, Communication, Engineering Studies, Procurement, Site Visits, Quality Control, Environmental Management, Technical Documentation
Specialization
Candidates should have a background in Electrotechnics or Technical Engineering Assistance with at least 3 years of experience in high voltage construction projects. Familiarity with project management, risk analysis, and electrical transport systems is essential.
Experience Required
Minimum 2 year(s)
Chef/Kitchen Assistant at Accor
Cambridge, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Buffet Service, Menu Creation, Delivery Checking, Dish Washing, Equipment Cleaning, Area Cleaning, Pantry Organization, Fridge Organization, Freezer Organization, Food Safety Regulations, Customer Service, Teamwork, Proactivity, Flexibility, English Fluency
Specialization
The ideal candidate should be friendly, approachable, possess excellent customer service skills, and be a strong, positive team player who thrives in a collaborative setting. Flexibility with working hours is essential, and prior experience as a Chef or Assistant Chef is preferred.
Chef de Party - Pastry at Filinvest Group
Muntinlupa, Metro Manila, Philippines - Full Time
Skills Needed
Pastry Production, Baking, Food Safety, Sanitation, Kitchen Management, Cost Control, Inventory Management, Recipe Execution, Portion Control, Time Management, Multitasking, Plating, Food Preparation, Quality Control, Temperature Monitoring
Specialization
Candidates should possess a culinary degree or relevant certification in Pastry Arts and have proven experience as a Pastry Chef or Chef de Partie. Strong technical knowledge of baking techniques, food safety standards, and the ability to work independently in a fast-paced environment are essential.
Experience Required
Minimum 2 year(s)
CHEF DE PROJET PMR H/F at Axione
Malakoff, Ile-de-France, France - Full Time
Skills Needed
Transverse Coordination, Project Monitoring, Deliverable Quality, Meeting Management, Supply Chain Monitoring, Interface Management, Contractual Management, Cost Control, Deadline Management, Team Coordination, Technical Interface Management, Supplier Relations, Maintenance Transfer, Financial Planning, Requirements Compliance, Telecom Networks
Specialization
Candidates must possess an engineering degree in telecommunications, networks, or systems, coupled with at least 5 years of project management experience. Essential requirements include mastery of project methods and deliverables, financial management skills, and technical competence in mobile networks, while knowledge of the transport sector is appreciated.
Experience Required
Minimum 5 year(s)
Assistant Dim Sum Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Sarawak, Malaysia - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Staff Training, Guest Service, Recipe Adherence, Food Safety Compliance, Communication, Time Management, Professionalism, Conflict Resolution, Coaching
Specialization
Candidates must have at least 3 years of related work experience and a technical, trade, or vocational school degree. The role requires the ability to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Chef de Rang F/H - CDI at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Paris, Ile-of-France, France - Full Time
Skills Needed
Customer Service, Table Service, Teamwork, Proactivity, Organization, Rigor, English Proficiency, Cash Handling, Banquet Operations, Hygiene And Safety Standards, Communication, Attention To Detail, Commercial Attitude
Specialization
Candidates must have at least one year of experience in the restaurant industry and possess excellent interpersonal skills. Proficiency in English is required, along with a proactive, organized, and rigorous approach to work.
Chef - Caloundra Hotel at endeavour group careers
Caloundra, Queensland, Australia - Full Time
Skills Needed
Cooking, Collaboration, Safety, Hygiene, Organization, Communication, Passion, Precision, Productivity
Specialization
Candidates should have experience in a fast-paced kitchen and hold necessary trade cooking qualifications. Strong organizational and communication skills are essential for creating positive outcomes for guests and the team.
Experience Required
Minimum 2 year(s)
CHEF DE PROJET TCE F/H at Ingérop
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Leadership, Teamwork, Analytical Skills, Initiative, Construction Management, Engineering, Budget Management, Client Interface, Safety Compliance, Environmental Compliance, Generalist Skills, Technical Expertise, Communication Skills, Problem Solving, Autonomy, Transparency
Specialization
Candidates should have a minimum of 10 years of experience in turnkey operations within the industrial sector, with a strong background in project management and construction. A degree in engineering or a related field is required, along with proficiency in English.
Experience Required
Minimum 10 year(s)
Chef de projet (h-f-x) at BESIX
Flémalle, Wallonia, Belgium - Full Time
Skills Needed
Project Management, Construction, Renovation, Maintenance, Site Coordination, Technical Follow Up, Financial Management, Budget Control, Planning, Team Management, Subcontractor Management, Negotiation, Methodical Approach, Rigorous, Leadership
Specialization
Candidates must possess an industrial or civil engineering degree in construction (or equivalent) and have five years of experience in a similar role, demonstrating strong technical and administrative aptitude for overall site management. Essential personal attributes include innovation, initiative, developed leadership, motivation, rigor, methodical work, and strong negotiation skills.
Experience Required
Minimum 5 year(s)
Chef de projet MOE H/F at NEXTON
Paris, Ile-de-France, France - Full Time
Skills Needed
Project Management, Moe, Agile, Scrum, Kanban, Technical Coordination, Stakeholder Management, Budget Tracking, Kpi Definition, Technical Specifications, Application Development, Team Leadership, English Proficiency, V Cycle, Quality Assurance
Specialization
Candidates must have at least 5 years of experience in digital project management and strong proficiency in Agile or V-cycle methodologies. Excellent communication skills and the ability to work in an international context are required.
Experience Required
Minimum 5 year(s)
CHEF DE PROJET TCE F/H at Ingérop
Léry, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Client Relationship Management, Contractual Management, Commercial Management, Project Steering, Team Management, Financial Monitoring, Contractual Monitoring, Technical Quality Assurance, Qse Requirements, Problem Solving, Reporting, Communication, Adaptability, Initiative, Analysis, Leadership
Specialization
Candidates must possess an engineering degree, ideally supplemented by management training, with 5 to 15 years of professional experience, preferably in management roles. Essential qualifications include proven team leadership experience, strong technical and quality assurance capabilities, and the ability to manage projects holistically across technical, financial, and contractual dimensions.
Experience Required
Minimum 5 year(s)
Korean Chef de Cuisine at Accor
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Korean Cuisine, Culinary Leadership, Menu Development, Banquet Operations, In Room Dining, Authenticity, Creativity, Operational Leadership, Five Star Standards, Food Presentation, Hygiene, Safety, Cost Control, Inventory Planning, Team Management, English Communication
Specialization
Candidates must have proven experience as a Chef de Cuisine or Senior Korean Chef in a luxury setting, demonstrating strong expertise in traditional and modern Korean cuisine. Required qualifications include solid leadership skills, the ability to work in a fast-paced multicultural environment, and good communication skills in both Korean and English.
Experience Required
Minimum 5 year(s)
Chef de projet Data IA at Magellan Partners
Meylan, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Project Management, Data Governance, Artificial Intelligence, Microsoft Azure, Agile Methodology, Budget Management, Risk Management, Stakeholder Management, It Strategy, Mlops, Llm, Data Management, Data Privacy, Change Management, Resource Planning, Client Relations
Specialization
The role requires solid experience in Data and AI project management, with a strong understanding of Microsoft technologies and IT delivery. Candidates must possess excellent communication skills, a background in Agile or V-cycle methodologies, and a minimum B2 level in English.
Experience Required
Minimum 5 year(s)
Sous-Chef Junior - CDD at Auberge Collection
Massignac, New Aquitaine, France - Full Time
Skills Needed
Supervision, Recipe Adherence, Quality Standards, Menu Creation, Team Training, Hygiene Compliance, Food Safety, Stock Control, Cost Control, Equipment Maintenance, Scheduling, Resource Optimization, Kitchen Collaboration, Culinary Techniques, Haccp Standards, Leadership
Specialization
Candidates must possess formal culinary training or equivalent significant experience, demonstrating mastery of culinary techniques, HACCP standards, and demanding kitchen organization. Essential qualities include strong creativity, precision, natural leadership, excellent communication, and deep knowledge of French and seasonal local cuisine.
Experience Required
Minimum 2 year(s)
Commis Chef | Banquets at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Skills, Hygiene Standards, Cross Contamination Prevention, Collaboration, Banquet Operations, Cooking Techniques, Plating, Recipe Adherence, Mise En Place, Food Presentation, Working Under Pressure
Specialization
Candidates must possess a Certificate in Commercial Cookery and a minimum of one year of experience in a similar kitchen role, with banquet experience being highly regarded. Essential requirements include strong communication skills, a professional presentation, genuine passion for gastronomy, and availability to work a rotating roster including weekends and public holidays.
Chef de projet EIA H/F at fortil
Verson, Normandy, France - Full Time
Skills Needed
Project Management, Siemens Tia Portal, Safety Integrated, Siemens Wincc, Server Distribution, Low Voltage Distribution, High Voltage Distribution, Pneumatic Distribution, Electrical Engineering, Automation, Commissioning, Team Leadership, Budget Management, Client Relationship Management, Supplier Management, Technical Specifications
Specialization
Candidates must hold a Master's degree (Bac+5) in Electrical Engineering or Automation with at least 3 years of post-graduate experience. Proficiency in Siemens TIA Portal, WinCC, and fluent English skills are required.
Experience Required
Minimum 2 year(s)
Commis Chef | Banquets at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Skills, Hygiene Standards, Cross Contamination Control, Collaboration, Banquet Operations, Cooking Techniques, Plating, Recipe Adherence, Mise En Place, Food Presentation, Working Under Pressure, Communication Skills, Professional Presentation, Gastronomy
Specialization
Candidates must possess a Certificate in Commercial Cookery and a minimum of one year of experience in a similar kitchen role, with banquet experience being highly regarded. Essential requirements include strong communication skills, a professional presentation, genuine passion for gastronomy, and availability to work a rotating roster including weekends and public holidays.
Sushi Chef - TakoSushi at Food People Restaurant Group
Columbia, South Carolina, United States - Full Time
Skills Needed
Cutting, Slicing, Filleting, Quality Control, Ingredient Inspection, Sushi Preparation, Presentation, Cleaning, Sterilizing, Guest Interaction, Knife Skills, Team Player, Flexibility, Agility
Specialization
Candidates should ideally possess prior sushi experience, although strong knife skills can compensate, and at least one year of general restaurant experience is preferred for handling fast-paced environments. Applicants must be dependable team players, have flexible availability, be at least 18 years old, and possess the physical ability to stand for extended periods.
Jr. Sous Chef (Bakery) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Manama, Capital Governorate, Bahrain - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Garnish, Menu Specials, Stock Monitoring, Food Safety, Quality Control, Hiring, Training, Scheduling, Guest Service, Teamwork, Safety Procedures, Appearance, Confidentiality
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have 4 to 6 years of related work experience, including at least 2 years in a supervisory capacity. The role requires physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside maintaining professional standards.
Experience Required
Minimum 5 year(s)
Sous Chef, Residential at The Omega Institute
Rhinebeck, New York, United States -
Full Time

Start Date

Immediate

Expiry Date

02 May, 26

Salary

0.0

Posted On

01 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Supervisory Skills, Culinary Skills, Plant-Based Cuisine Knowledge, Interpersonal Skills, Team Player, Communication Skills, Professionalism, Accountability, Quality Control, Time Management, Flexibility, Problem Solving, Training Skills, Production Management, Safety Compliance, Customer Service

Industry

Health;Wellness & Fitness

Description
NOTE: This is a residential, seasonal (May - October) position. Before submitting your application, please read our Frequently Asked Questions [https://www.eomega.org/jobs-service/seasonal-staff-volunteer-opportunities#seasonal-staff-faq].  Omega Seasonal Staff Experience  Omega’s seasonal staff experience offers the unique opportunity for individuals to contribute professional skills and compassionate customer service while thriving in a vibrant learning-oriented environment.     * Contribute Meaningful Work – Join a team of people who are passionate about contributing to a meaningful cause.    * Learn and Grow – Enjoy access to specially designed Holistic Education Program [https://www.eomega.org/jobs-service/seasonal-staff-volunteer-opportunities#benefits] classes, trainings, and events. * Immerse in Nature – Explore Omega's beautiful 250-acre campus and amenities [https://www.eomega.org/visit/visit/rhinebeck-campus]. Seasonal Staff Commitment   We seek individuals who are committed to providing exemplary work in support of our mission [https://www.eomega.org/about/overview/vision-mission-values-aspirations], and who model our values – Holism, Community, Sustainability, Service, and Integrity. Seasonal staff members represent Omega as excellent stewards of professional and compassionate service. Each interaction with workshop participants, faculty and fellow staff members, creates the Omega experience.  Job Description Sous Chef, Residential: non-exempt, full-time; on average 35 hours per week. Reports to Executive Chef/Executive Sous Chef. Summary The Omega Kitchen is a large full-scale food production facility.  It produces up to 2500 mostly plant-based meals per day as well as a breads and desserts for both the Dining Hall and Café.  The Sous Chef will be responsible for the managing and supervising of all kitchen staff during their shift; with the direction and support of the Executive Chef and Executive Sous Chef. The Sous Chefs must maintain constant communication with each other, the Omega Food & Beverage Management team, Receiving Manager and the Cooks to facilitate efficient and quality production, as well as ordering of all products (dry and produce). It is the Sous Chefs responsibility to ensure a clean and safe kitchen at all times, adhering to the New York State Department of Health codes, as well as all H.A.C.C.P. regulations for storage and cooling.  Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * Manage and supervise all kitchen staff during their shift. * Lead preparation and execution of all product and recipes. * Ensure that every station is ready with the items necessary for the meals on time including changes to recipes and menu cards. * Lead execution of “Day-ahead” preparation. * Hold kitchen staff accountable for their roles. * Maintain a professional work environment. * Maintain communication with entire kitchen team in all areas of production, accountability, professionalism and quality control. * Write production notes for every meal including any recipe changes, amounts leftover, etc. * Maintain Daily Production Report for all meals prepared on your shift. * Other duties as assigned by Supervisor. Supervisory Responsibility •    This position supervises the Kitchen staff including Cooks, Kitchen Helpers and Utility staff.   •    The Sous Chef is responsible for the overall direction, coordination, and evaluation of the Cooks. •    The Sous Chef will carry out supervisory responsibilities in accordance with the organization’s policies. •    The Sous Chef’s responsibilities include: training employees; planning, assigning, and directing work; appraising performance; rewarding and correcting employees; addressing complaints and resolving problems. Work Details * This position functions in Omega's Dining Hall/Kitchen on the Omega Campus. * This is a full-time position, 40 hours a week. Weekend and evening availability are required. Schedules may vary based on operational needs, and flexibility is essential to ensure adequate coverage during peak times and events. Physical Requirements * Ability to frequently move items that weigh 30-50 pounds for various needs. * Ability to remain in a stationary position 50% of the time. * Ability to traverse a hilly campus in diverse weather conditions. * Ability to position self to perform diverse job tasks as necessary. * Ability to communicate information and ideas so others will understand.  Must be able to exchange accurate information in these situations. * Ability to work in a constant state of alertness and safe manner.  * Ability to observe details at close range. Required Experience/Qualities  * Minimum 1 year supervisory experience required, 3 years preferred. * At least 3 years of professional kitchen experience. * Culinary or hospitality management degree preferred.  * Knowledge of plant-based cuisine. * Timely, reliable and service oriented individual. * Excellent interpersonal skills. * Team player. * Alignment with Omega's mission, goals and core values. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice. Compensation    Seasonal staff work full-time for six months, between early-May through late-October. Seasonal staff receive a compensation package that includes:    * Wage    * Indoor housing [https://www.eomega.org/jobs-service/seasonal-staff-volunteer-opportunities#seasonal-housing-tenting]   * Three delicious meals [https://www.eomega.org/visit/visit/rhinebeck-campus/meals] per day in our mostly vegetarian Dining Hall    * Access to Omega’s staff benefits [https://www.eomega.org/jobs-service/seasonal-staff-volunteer-opportunities#benefits]   This compensation package is at minimum equivalent to the New York State minimum wage.    ---------------------------------------- To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skill, and/or ability required. Omega complies with the Americans with Disabilities Act (ADA), as amended by the ADA Amendments Act, and all applicable New York State or local laws. Consistent with those requirements, Omega will reasonably accommodate qualified individuals with a disability if such accommodation would allow the individual to satisfactorily perform the essential functions of the job, unless doing so would create an undue hardship.    Omega Institute for Holistic Studies, Inc. (“Omega”) is an equal opportunity employer and complies with all applicable federal, New York State, and local laws. We celebrate diversity and are committed to creating an inclusive environment for all. As a community of learners, we are committed to putting our organizational aspirations into practice, as outlined in our  [https://www.eomega.org/about/more/justice-equality-diversity-inclusion-statement%22%20%5Ct%20%22_blank]Justice Equity Diversity Inclusion (JEDI) Statement. [https://www.eomega.org/about/more/justice-equality-diversity-inclusion-statement] Omega strictly prohibits and does not tolerate discrimination against employees, applicants, or any other covered persons because of actual or perceived race; color; creed; age; religion; national origin; citizenship status; sex (including pregnancy, childbirth, and related medical conditions); gender (including gender identity); sexual orientation; disability; marital status; partnership status; familial status; status as a victim of domestic violence, stalking, or sex offenses; genetic predisposition; veteran’s status; military status; or any other basis protected under applicable federal, state, or local laws, regulations, or ordinances. All Omega employees, other workers, and representatives are prohibited from engaging in unlawful discrimination. This policy applies to all terms and conditions of employment, including, but not limited to, hiring, training, promotion, discipline, compensation, benefits, and termination of employment.
Responsibilities
The Sous Chef is responsible for managing and supervising all kitchen staff during their shift, ensuring efficient and quality food production. They must maintain communication with the kitchen team and uphold cleanliness and safety standards.
Sous Chef, Residential at The Omega Institute
Rhinebeck, New York, United States - Full Time
Skills Needed
Supervisory Skills, Culinary Skills, Plant Based Cuisine Knowledge, Interpersonal Skills, Team Player, Communication Skills, Professionalism, Accountability, Quality Control, Time Management, Flexibility, Problem Solving, Training Skills, Production Management, Safety Compliance, Customer Service
Specialization
Candidates must have a minimum of 1 year of supervisory experience and at least 3 years of professional kitchen experience. A culinary or hospitality management degree is preferred, along with knowledge of plant-based cuisine.
Experience Required
Minimum 2 year(s)
Chef de projet HTB F/H at Segula Technologies
Paris, Ile-de-France, France - Full Time
Skills Needed
Electrotechnics, Project Management, Risk Analysis, Construction, High Voltage, Technical Analysis, Safety Management, Budget Management, Time Management, Communication, Engineering Studies, Procurement, Site Visits, Quality Control, Environmental Management, Technical Documentation
Specialization
Candidates should have a background in Electrotechnics or Technical Engineering Assistance with at least 3 years of experience in high voltage construction projects. Familiarity with project management, risk analysis, and electrical transport systems is essential.
Experience Required
Minimum 2 year(s)
Chef/Kitchen Assistant at Accor
Cambridge, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Buffet Service, Menu Creation, Delivery Checking, Dish Washing, Equipment Cleaning, Area Cleaning, Pantry Organization, Fridge Organization, Freezer Organization, Food Safety Regulations, Customer Service, Teamwork, Proactivity, Flexibility, English Fluency
Specialization
The ideal candidate should be friendly, approachable, possess excellent customer service skills, and be a strong, positive team player who thrives in a collaborative setting. Flexibility with working hours is essential, and prior experience as a Chef or Assistant Chef is preferred.
Chef de Party - Pastry at Filinvest Group
Muntinlupa, Metro Manila, Philippines - Full Time
Skills Needed
Pastry Production, Baking, Food Safety, Sanitation, Kitchen Management, Cost Control, Inventory Management, Recipe Execution, Portion Control, Time Management, Multitasking, Plating, Food Preparation, Quality Control, Temperature Monitoring
Specialization
Candidates should possess a culinary degree or relevant certification in Pastry Arts and have proven experience as a Pastry Chef or Chef de Partie. Strong technical knowledge of baking techniques, food safety standards, and the ability to work independently in a fast-paced environment are essential.
Experience Required
Minimum 2 year(s)
CHEF DE PROJET PMR H/F at Axione
Malakoff, Ile-de-France, France - Full Time
Skills Needed
Transverse Coordination, Project Monitoring, Deliverable Quality, Meeting Management, Supply Chain Monitoring, Interface Management, Contractual Management, Cost Control, Deadline Management, Team Coordination, Technical Interface Management, Supplier Relations, Maintenance Transfer, Financial Planning, Requirements Compliance, Telecom Networks
Specialization
Candidates must possess an engineering degree in telecommunications, networks, or systems, coupled with at least 5 years of project management experience. Essential requirements include mastery of project methods and deliverables, financial management skills, and technical competence in mobile networks, while knowledge of the transport sector is appreciated.
Experience Required
Minimum 5 year(s)
Assistant Dim Sum Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Sarawak, Malaysia - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Staff Training, Guest Service, Recipe Adherence, Food Safety Compliance, Communication, Time Management, Professionalism, Conflict Resolution, Coaching
Specialization
Candidates must have at least 3 years of related work experience and a technical, trade, or vocational school degree. The role requires the ability to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Chef de Rang F/H - CDI at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Paris, Ile-of-France, France - Full Time
Skills Needed
Customer Service, Table Service, Teamwork, Proactivity, Organization, Rigor, English Proficiency, Cash Handling, Banquet Operations, Hygiene And Safety Standards, Communication, Attention To Detail, Commercial Attitude
Specialization
Candidates must have at least one year of experience in the restaurant industry and possess excellent interpersonal skills. Proficiency in English is required, along with a proactive, organized, and rigorous approach to work.
Chef - Caloundra Hotel at endeavour group careers
Caloundra, Queensland, Australia - Full Time
Skills Needed
Cooking, Collaboration, Safety, Hygiene, Organization, Communication, Passion, Precision, Productivity
Specialization
Candidates should have experience in a fast-paced kitchen and hold necessary trade cooking qualifications. Strong organizational and communication skills are essential for creating positive outcomes for guests and the team.
Experience Required
Minimum 2 year(s)
CHEF DE PROJET TCE F/H at Ingérop
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Leadership, Teamwork, Analytical Skills, Initiative, Construction Management, Engineering, Budget Management, Client Interface, Safety Compliance, Environmental Compliance, Generalist Skills, Technical Expertise, Communication Skills, Problem Solving, Autonomy, Transparency
Specialization
Candidates should have a minimum of 10 years of experience in turnkey operations within the industrial sector, with a strong background in project management and construction. A degree in engineering or a related field is required, along with proficiency in English.
Experience Required
Minimum 10 year(s)
Chef de projet (h-f-x) at BESIX
Flémalle, Wallonia, Belgium - Full Time
Skills Needed
Project Management, Construction, Renovation, Maintenance, Site Coordination, Technical Follow Up, Financial Management, Budget Control, Planning, Team Management, Subcontractor Management, Negotiation, Methodical Approach, Rigorous, Leadership
Specialization
Candidates must possess an industrial or civil engineering degree in construction (or equivalent) and have five years of experience in a similar role, demonstrating strong technical and administrative aptitude for overall site management. Essential personal attributes include innovation, initiative, developed leadership, motivation, rigor, methodical work, and strong negotiation skills.
Experience Required
Minimum 5 year(s)
Chef de projet MOE H/F at NEXTON
Paris, Ile-de-France, France - Full Time
Skills Needed
Project Management, Moe, Agile, Scrum, Kanban, Technical Coordination, Stakeholder Management, Budget Tracking, Kpi Definition, Technical Specifications, Application Development, Team Leadership, English Proficiency, V Cycle, Quality Assurance
Specialization
Candidates must have at least 5 years of experience in digital project management and strong proficiency in Agile or V-cycle methodologies. Excellent communication skills and the ability to work in an international context are required.
Experience Required
Minimum 5 year(s)
CHEF DE PROJET TCE F/H at Ingérop
Léry, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Client Relationship Management, Contractual Management, Commercial Management, Project Steering, Team Management, Financial Monitoring, Contractual Monitoring, Technical Quality Assurance, Qse Requirements, Problem Solving, Reporting, Communication, Adaptability, Initiative, Analysis, Leadership
Specialization
Candidates must possess an engineering degree, ideally supplemented by management training, with 5 to 15 years of professional experience, preferably in management roles. Essential qualifications include proven team leadership experience, strong technical and quality assurance capabilities, and the ability to manage projects holistically across technical, financial, and contractual dimensions.
Experience Required
Minimum 5 year(s)
Korean Chef de Cuisine at Accor
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Korean Cuisine, Culinary Leadership, Menu Development, Banquet Operations, In Room Dining, Authenticity, Creativity, Operational Leadership, Five Star Standards, Food Presentation, Hygiene, Safety, Cost Control, Inventory Planning, Team Management, English Communication
Specialization
Candidates must have proven experience as a Chef de Cuisine or Senior Korean Chef in a luxury setting, demonstrating strong expertise in traditional and modern Korean cuisine. Required qualifications include solid leadership skills, the ability to work in a fast-paced multicultural environment, and good communication skills in both Korean and English.
Experience Required
Minimum 5 year(s)
Chef de projet Data IA at Magellan Partners
Meylan, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Project Management, Data Governance, Artificial Intelligence, Microsoft Azure, Agile Methodology, Budget Management, Risk Management, Stakeholder Management, It Strategy, Mlops, Llm, Data Management, Data Privacy, Change Management, Resource Planning, Client Relations
Specialization
The role requires solid experience in Data and AI project management, with a strong understanding of Microsoft technologies and IT delivery. Candidates must possess excellent communication skills, a background in Agile or V-cycle methodologies, and a minimum B2 level in English.
Experience Required
Minimum 5 year(s)
Sous-Chef Junior - CDD at Auberge Collection
Massignac, New Aquitaine, France - Full Time
Skills Needed
Supervision, Recipe Adherence, Quality Standards, Menu Creation, Team Training, Hygiene Compliance, Food Safety, Stock Control, Cost Control, Equipment Maintenance, Scheduling, Resource Optimization, Kitchen Collaboration, Culinary Techniques, Haccp Standards, Leadership
Specialization
Candidates must possess formal culinary training or equivalent significant experience, demonstrating mastery of culinary techniques, HACCP standards, and demanding kitchen organization. Essential qualities include strong creativity, precision, natural leadership, excellent communication, and deep knowledge of French and seasonal local cuisine.
Experience Required
Minimum 2 year(s)
Commis Chef | Banquets at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Skills, Hygiene Standards, Cross Contamination Prevention, Collaboration, Banquet Operations, Cooking Techniques, Plating, Recipe Adherence, Mise En Place, Food Presentation, Working Under Pressure
Specialization
Candidates must possess a Certificate in Commercial Cookery and a minimum of one year of experience in a similar kitchen role, with banquet experience being highly regarded. Essential requirements include strong communication skills, a professional presentation, genuine passion for gastronomy, and availability to work a rotating roster including weekends and public holidays.
Chef de projet EIA H/F at fortil
Verson, Normandy, France - Full Time
Skills Needed
Project Management, Siemens Tia Portal, Safety Integrated, Siemens Wincc, Server Distribution, Low Voltage Distribution, High Voltage Distribution, Pneumatic Distribution, Electrical Engineering, Automation, Commissioning, Team Leadership, Budget Management, Client Relationship Management, Supplier Management, Technical Specifications
Specialization
Candidates must hold a Master's degree (Bac+5) in Electrical Engineering or Automation with at least 3 years of post-graduate experience. Proficiency in Siemens TIA Portal, WinCC, and fluent English skills are required.
Experience Required
Minimum 2 year(s)
Commis Chef | Banquets at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Skills, Hygiene Standards, Cross Contamination Control, Collaboration, Banquet Operations, Cooking Techniques, Plating, Recipe Adherence, Mise En Place, Food Presentation, Working Under Pressure, Communication Skills, Professional Presentation, Gastronomy
Specialization
Candidates must possess a Certificate in Commercial Cookery and a minimum of one year of experience in a similar kitchen role, with banquet experience being highly regarded. Essential requirements include strong communication skills, a professional presentation, genuine passion for gastronomy, and availability to work a rotating roster including weekends and public holidays.
Sushi Chef - TakoSushi at Food People Restaurant Group
Columbia, South Carolina, United States - Full Time
Skills Needed
Cutting, Slicing, Filleting, Quality Control, Ingredient Inspection, Sushi Preparation, Presentation, Cleaning, Sterilizing, Guest Interaction, Knife Skills, Team Player, Flexibility, Agility
Specialization
Candidates should ideally possess prior sushi experience, although strong knife skills can compensate, and at least one year of general restaurant experience is preferred for handling fast-paced environments. Applicants must be dependable team players, have flexible availability, be at least 18 years old, and possess the physical ability to stand for extended periods.
Jr. Sous Chef (Bakery) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Manama, Capital Governorate, Bahrain - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Garnish, Menu Specials, Stock Monitoring, Food Safety, Quality Control, Hiring, Training, Scheduling, Guest Service, Teamwork, Safety Procedures, Appearance, Confidentiality
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have 4 to 6 years of related work experience, including at least 2 years in a supervisory capacity. The role requires physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside maintaining professional standards.
Experience Required
Minimum 5 year(s)