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Chef de Partie - Pastry at Fairfield Inn Suites by Marriott Harrisburg International Airport
, , Qatar - Full Time
Skills Needed
Sanitation, Food Preparation, Cooking, Quality Control, Ingredient Measurement, Food Presentation, Team Collaboration, Communication, Supervisory Skills, Problem Solving, Safety Procedures, Time Management, Creativity, Attention To Detail, Customer Service, Kitchen Tools Usage
Specialization
Candidates should have at least 6 years of related work experience and 1 year of supervisory experience. A high school diploma or G.E.D. equivalent is preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef- PM at HelloFresh
Aurora, Illinois, United States - Full Time
Skills Needed
Culinary Arts, Food Safety, Recipe Development, Process Controls, Haccp, Fsma, Sqf, Usda Regulations, Team Leadership, Quality Control, Communication, Nutrition Science, Planning, Organizing, Problem Solving, Initiative
Specialization
A BS degree in Culinary Arts or similar qualifications is required, along with 5+ years of experience in a large kitchen setting. Familiarity with USDA/FDA guidelines and a strong understanding of various diets is also necessary.
Experience Required
Minimum 5 year(s)
Executive Chef - Maréla at Artisan Design Group, LLC
Healdsburg, California, United States - Full Time
Skills Needed
Culinary Vision, Menu Development, Team Leadership, Kitchen Operations, Financial Acumen, Food Cost Control, Recruitment, Mentoring, Recipe Development, Inventory Management, Vendor Partnerships, Guest Experience, Pre Opening Leadership, Culinary Storytelling, Event Menu Development
Specialization
Candidates must possess a minimum of 5+ years in progressive culinary leadership, ideally as an Executive Chef or Chef de Cuisine in upscale dining, with demonstrated expertise in European or Mediterranean seafood-driven concepts. Strong financial acumen, proven team leadership abilities, and exceptional communication skills are essential for success in this role.
Experience Required
Minimum 5 year(s)
Catering Chef De Partie at Power International Holding
, , Qatar - Full Time
Skills Needed
Culinary Techniques, Food Presentation, Food Safety, Sanitation, Knife Skills, Leadership, Quality, Resilience, Stocks, Sauces, Menu Planning, Recipe Creation, Inventory Control, Teamwork, Cooking Techniques, Training
Specialization
Candidates should have a minimum of 5 years of working experience, with at least 3 years in a relevant role. A diploma in Culinary Arts or a related field is required.
Experience Required
Minimum 5 year(s)
Executive Chef - CUT132 at Thompson Hospitality Corporation
Columbus, Ohio, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Quality Management, Kitchen Operations Management, Food Safety Compliance, Team Mentorship, Training, Performance Evaluation, Inventory Management, Cost Control, Communication, Physical Stamina, Multitasking, Creativity, Presentation Skills, Consistency
Specialization
Candidates should have experience in a leadership position within a fast-paced restaurant and as an executive chef. Physical requirements include the ability to stand for long periods and lift items up to 50 pounds.
Experience Required
Minimum 5 year(s)
Commis Chef | Breakfast at Accor
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Food Preparation, Cooking, Presentation, Recipe Following, Team Collaboration, Stock Rotation, Stock Control, Hygiene, Cleanliness, Time Management, Guest Satisfaction, Health & Safety
Specialization
Candidates should possess a passion for delivering a wonderful culinary experience and ideally have previous experience in a similar role or be currently studying culinary arts. Understanding of workplace health & safety principles is necessary, and willingness to obtain an NZ Food Safety certificate is preferred.
Regional Executive Chef at Healthcare Services Group, Inc.
Smyrna, Tennessee, United States - Full Time
Skills Needed
Culinary Hospitality, Menu Management, Process Standardization, Purchasing Compliance, Product Quality Consistency, Training, Coaching, Food Safety, Haccp, Budgetary Management, Financial Goals Achievement, Customer Experience Improvement, Client Satisfaction, Service Recovery, Supervisory Skills, Leadership
Specialization
Candidates must possess an Associate’s degree or certification/apprenticeship in culinary arts, or 5+ years of Executive Chef level experience, along with a high school diploma or equivalent. Key requirements include strong culinary skills, knowledge of food safety/nutrition, proven financial acumen, excellent communication, and the ability to travel 50-75% regionally.
Experience Required
Minimum 5 year(s)
Regional Executive Chef at Healthcare Services Group, Inc.
Oak Ridge, Tennessee, United States - Full Time
Skills Needed
Culinary Hospitality, Menu Systems, Process Standardization, Purchasing Compliance, Product Quality, Training, Coaching, Food Safety, Haccp, Budgetary Management, Financial Goals, Customer Experience, Supervisory Skills, Leadership, Communication, Organizational Skills
Specialization
Candidates must possess an Associate’s degree or certification/apprenticeship in culinary arts, or 5+ years of industry experience at an Executive Chef level or higher, along with a high school diploma or equivalent. Key requirements include strong culinary skills, knowledge of quantity food production, financial acumen, proven P&L experience, and excellent leadership and communication abilities.
Experience Required
Minimum 5 year(s)
Executive Culinary Chef at Accor
Sharm El Sheikh, South Sinai, Egypt - Full Time
Skills Needed
Kitchen Management, Food Production, Cost Control, Menu Planning, Quality Assurance, Hygiene Standards, Staff Training, Performance Assessment, Budgeting, Inventory Management, Food Safety Systems, Recipe Standardization, Purchasing Inspection, Team Leadership, Ms Office
Specialization
Candidates must possess at least a high school diploma or equivalent, coupled with a minimum of 10 years of related work experience, or 2 years in a lower position plus experience applying main principles. Proficiency in English at an intermediate level is required, along with sufficient theoretical and practical background, including prior course attendance, and competence in MS Office applications.
Experience Required
Minimum 10 year(s)
Executive Chef - Global at QOL Restaurant Group Inc
, Washington, United States - Full Time
Skills Needed
Kitchen Management, Team Leadership, Food Cost Control, Inventory Management, Menu Execution, Staff Training, Food Safety Compliance, Scheduling, Operations Management, Communication, Problem Solving, Multitasking, Hospitality, Culinary Development
Specialization
Candidates should have previous experience as an Executive Chef, Head Chef, or Kitchen Manager in a high-volume restaurant. Strong leadership, organizational skills, and knowledge of food cost control and safety standards are required.
Experience Required
Minimum 2 year(s)
Produktionsteknisk chef at Frauenthal Gnotec Sweden AB
, , - Full Time
Skills Needed
Production Technology, Npi, Industrialization, Press Technology, Welding Technology, Lean, Standardization, Process Improvement, Automation, Logistics, Team Leadership, Budget Management, Communication, Analysis, Trust Building, Engagement
Specialization
Candidates should have an engineering degree or equivalent with at least 5 years of experience in production technology and NPI/industrialization. Knowledge in press and welding technology, along with experience in Lean and process improvement, is essential.
Experience Required
Minimum 5 year(s)
Chef de Partie | Pastry at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Pastry Production, Supervision, Stock Rotation, Haccp Implementation, Recipe Adherence, Team Training, Presentation Standards, Workflow Management, Minimal Supervision, Attention To Detail, Luxury Dining Cookery, Service Standards Execution
Specialization
Candidates must possess a qualification in Commercial Cookery and have 2-3 years of experience in a luxury hotel or fine dining environment, demonstrating strong attention to detail and the ability to work a rotating roster including weekends and holidays. Essential abilities include coaching teams, managing workflows, upholding brand standards, and possessing a genuine passion for gastronomy.
Experience Required
Minimum 2 year(s)
Chef de Partie (Pastry) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Gold Coast City, Queensland, Australia - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Portion Control, Garnish, Stock Monitoring, Food Safety, Quality Control, Teamwork, Autonomy, Communication, Hiring, Training, Scheduling, Evaluation, Coaching
Specialization
Successful candidates must possess relevant experience in a similar role within a high-end restaurant or 5-star hotel environment and hold a trade qualification or be a qualified Chef. Strong food safety knowledge, great communication skills, the ability to work both autonomously and in a team, and a passion for culinary career growth are essential.
Experience Required
Minimum 2 year(s)
Demi-Chef de Partie F/H at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Paris, Ile-of-France, France - Full Time
Skills Needed
Hot Food Preparation, Cold Food Preparation, Sauce Preparation, Kitchen Organization, Product Quality Control, Food Freshness Control, Hygienic Storage, Food Safety Standards, Haccp Compliance, Equipment Maintenance, Waste Sorting, English Proficiency
Specialization
Candidates should preferably hold a diploma in Catering/Hospitality (such as CAP cuisine) and possess professional kitchen experience in a similarly sized establishment. Required knowledge includes HACCP standards, preparation techniques, and product familiarity.
Experience Required
Minimum 2 year(s)
Chef de département H/F at ACTIA Corporation - Elkhart, IN
, , - Full Time
Skills Needed
Team Management, Sales Performance, Customer Satisfaction, Retail Management, Commercial Strategy, Staff Development, Inventory Management, Safety Compliance, Leadership, Organization, Communication
Specialization
The ideal candidate is a dynamic and organized manager with previous experience in retail or mass distribution. They must possess strong commercial acumen, a results-oriented mindset, and the ability to foster team growth.
Experience Required
Minimum 2 year(s)
Chef de Projet Data H/F at Assystem Canada
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Data Management, Client Relationship Management, Kpi Monitoring, Change Management, Data Science, System Architecture, Development, V Cycle Methodology, Agile Methodology, Data Optimization, Business Process Modeling
Specialization
Candidates must have a Master's degree (Engineering or Business School) and a minimum of 3 years of project management experience specifically within Data-related contexts. Required functional skills include Data Management, Data Asset Optimization, and Business Process Modeling, along with proven experience using V-Cycle and Agile methodologies.
Experience Required
Minimum 2 year(s)
Commis Chef | Breakfast at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Skills, Hygiene Standards, Collaboration, Cooking Techniques, Plating, Recipe Adherence, Food Safety, Haccp, Working Under Pressure, Mise En Place, Communication Skills, Professional Presentation
Specialization
Candidates must possess a Certificate in Commercial Cookery and a minimum of one year of experience in a similar kitchen role, along with a genuine passion for gastronomy. Essential requirements include sound knowledge of food safety standards, HACCP practices, and the ability to work effectively under pressure while maintaining a professional presentation.
Garrison Executive Chef at Accor
Austin, Texas, United States - Full Time
Skills Needed
Menu Engineering, Culinary Operations, Team Leadership, Financial Forecasting, Budgeting, Food Safety, Inventory Control, Staff Training, Menu Design, Labor Cost Management, Communication, Quality Control, Productivity Management, Strategic Planning, Marketing Collaboration
Specialization
The ideal candidate must have extensive experience leading fast-paced culinary operations and possess strong leadership and communication skills. Proficiency in menu engineering, financial budgeting, labor cost management, and inventory control is required.
Experience Required
Minimum 5 year(s)
Junior Sous / Sous chef at Accor
Southampton, England, United Kingdom - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Food Safety, Haccp, Staff Supervision, Menu Planning, Inventory Management, Cost Control, Leadership, Communication, Time Management, Training And Development, Sanitation, Food Preparation
Specialization
Candidates must have proven experience as a Sous Chef or Senior Chef de Partie in a high-volume kitchen environment. Strong leadership, organizational skills, and in-depth knowledge of food safety and sanitation standards are required.
Experience Required
Minimum 2 year(s)
Chef de Projet Data H/F at Assystem Canada
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Data Management, Client Relationship Management, Kpi Monitoring, Change Management, Data Science, System Architecture, V Cycle Methodology, Agile Methodology, Process Modeling
Specialization
Candidates must hold a Master's degree (Engineering or Business School) and possess a minimum of 3 years of project management experience specifically within Data-related contexts. Required functional skills include Data Management, optimization of Data assets, and business process modeling, along with proven experience using both V-Cycle and Agile methodologies.
Experience Required
Minimum 2 year(s)
Chef de Partie - Pastry at Fairfield Inn Suites by Marriott Harrisburg International Airport
, , Qatar -
Full Time

Start Date

Immediate

Expiry Date

28 Apr, 26

Salary

0.0

Posted On

28 Jan, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Sanitation, Food Preparation, Cooking, Quality Control, Ingredient Measurement, Food Presentation, Team Collaboration, Communication, Supervisory Skills, Problem Solving, Safety Procedures, Time Management, Creativity, Attention to Detail, Customer Service, Kitchen Tools Usage

Industry

Hospitality

Description
POSITION SUMMARY Maintain adherence to sanitation/health regulations and requirements. Meet with the Chef to review assignments, anticipate business levels, changes, and other information. Prepare ingredients for cooking, including portioning, chopping, and storing food so that they are ready for service. Continue preparation work between meal services. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Monitor food quality while preparing food. Weigh, measure, and mix ingredients according to recipes or personal judgment. Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Ensure proper portion, arrangement, and food garnish to be served. Serve food in proper portions onto proper receptacle. Anticipate and communicate any assistance needed during busy periods. Be aware of food and labor costs and monitor food levels to minimize waste and maintain controls to meet forecasted food costs and identify instances of shortages when items may run out. Direct and assist Stewards to maximize clean-up efficiency. Provide new ideas to and run the department in the absence of the Chef and Sous Chef. Use kitchen tools safely and appropriately. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional. Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language. Support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Perform other reasonable job duties as requested. PREFERRED QUALIFICATION Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 6 years of related work experience. Supervisory Experience: 1 year of supervisory experience is required. License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

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Responsibilities
The Chef de Partie - Pastry is responsible for preparing and cooking food according to recipes and quality standards while ensuring adherence to sanitation regulations. They will also assist in managing the kitchen during busy periods and provide new ideas to enhance the department.
Chef de Partie - Pastry at Fairfield Inn Suites by Marriott Harrisburg International Airport
, , Qatar - Full Time
Skills Needed
Sanitation, Food Preparation, Cooking, Quality Control, Ingredient Measurement, Food Presentation, Team Collaboration, Communication, Supervisory Skills, Problem Solving, Safety Procedures, Time Management, Creativity, Attention To Detail, Customer Service, Kitchen Tools Usage
Specialization
Candidates should have at least 6 years of related work experience and 1 year of supervisory experience. A high school diploma or G.E.D. equivalent is preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef- PM at HelloFresh
Aurora, Illinois, United States - Full Time
Skills Needed
Culinary Arts, Food Safety, Recipe Development, Process Controls, Haccp, Fsma, Sqf, Usda Regulations, Team Leadership, Quality Control, Communication, Nutrition Science, Planning, Organizing, Problem Solving, Initiative
Specialization
A BS degree in Culinary Arts or similar qualifications is required, along with 5+ years of experience in a large kitchen setting. Familiarity with USDA/FDA guidelines and a strong understanding of various diets is also necessary.
Experience Required
Minimum 5 year(s)
Executive Chef - Maréla at Artisan Design Group, LLC
Healdsburg, California, United States - Full Time
Skills Needed
Culinary Vision, Menu Development, Team Leadership, Kitchen Operations, Financial Acumen, Food Cost Control, Recruitment, Mentoring, Recipe Development, Inventory Management, Vendor Partnerships, Guest Experience, Pre Opening Leadership, Culinary Storytelling, Event Menu Development
Specialization
Candidates must possess a minimum of 5+ years in progressive culinary leadership, ideally as an Executive Chef or Chef de Cuisine in upscale dining, with demonstrated expertise in European or Mediterranean seafood-driven concepts. Strong financial acumen, proven team leadership abilities, and exceptional communication skills are essential for success in this role.
Experience Required
Minimum 5 year(s)
Catering Chef De Partie at Power International Holding
, , Qatar - Full Time
Skills Needed
Culinary Techniques, Food Presentation, Food Safety, Sanitation, Knife Skills, Leadership, Quality, Resilience, Stocks, Sauces, Menu Planning, Recipe Creation, Inventory Control, Teamwork, Cooking Techniques, Training
Specialization
Candidates should have a minimum of 5 years of working experience, with at least 3 years in a relevant role. A diploma in Culinary Arts or a related field is required.
Experience Required
Minimum 5 year(s)
Executive Chef - CUT132 at Thompson Hospitality Corporation
Columbus, Ohio, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Quality Management, Kitchen Operations Management, Food Safety Compliance, Team Mentorship, Training, Performance Evaluation, Inventory Management, Cost Control, Communication, Physical Stamina, Multitasking, Creativity, Presentation Skills, Consistency
Specialization
Candidates should have experience in a leadership position within a fast-paced restaurant and as an executive chef. Physical requirements include the ability to stand for long periods and lift items up to 50 pounds.
Experience Required
Minimum 5 year(s)
Commis Chef | Breakfast at Accor
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Food Preparation, Cooking, Presentation, Recipe Following, Team Collaboration, Stock Rotation, Stock Control, Hygiene, Cleanliness, Time Management, Guest Satisfaction, Health & Safety
Specialization
Candidates should possess a passion for delivering a wonderful culinary experience and ideally have previous experience in a similar role or be currently studying culinary arts. Understanding of workplace health & safety principles is necessary, and willingness to obtain an NZ Food Safety certificate is preferred.
Regional Executive Chef at Healthcare Services Group, Inc.
Smyrna, Tennessee, United States - Full Time
Skills Needed
Culinary Hospitality, Menu Management, Process Standardization, Purchasing Compliance, Product Quality Consistency, Training, Coaching, Food Safety, Haccp, Budgetary Management, Financial Goals Achievement, Customer Experience Improvement, Client Satisfaction, Service Recovery, Supervisory Skills, Leadership
Specialization
Candidates must possess an Associate’s degree or certification/apprenticeship in culinary arts, or 5+ years of Executive Chef level experience, along with a high school diploma or equivalent. Key requirements include strong culinary skills, knowledge of food safety/nutrition, proven financial acumen, excellent communication, and the ability to travel 50-75% regionally.
Experience Required
Minimum 5 year(s)
Regional Executive Chef at Healthcare Services Group, Inc.
Oak Ridge, Tennessee, United States - Full Time
Skills Needed
Culinary Hospitality, Menu Systems, Process Standardization, Purchasing Compliance, Product Quality, Training, Coaching, Food Safety, Haccp, Budgetary Management, Financial Goals, Customer Experience, Supervisory Skills, Leadership, Communication, Organizational Skills
Specialization
Candidates must possess an Associate’s degree or certification/apprenticeship in culinary arts, or 5+ years of industry experience at an Executive Chef level or higher, along with a high school diploma or equivalent. Key requirements include strong culinary skills, knowledge of quantity food production, financial acumen, proven P&L experience, and excellent leadership and communication abilities.
Experience Required
Minimum 5 year(s)
Executive Culinary Chef at Accor
Sharm El Sheikh, South Sinai, Egypt - Full Time
Skills Needed
Kitchen Management, Food Production, Cost Control, Menu Planning, Quality Assurance, Hygiene Standards, Staff Training, Performance Assessment, Budgeting, Inventory Management, Food Safety Systems, Recipe Standardization, Purchasing Inspection, Team Leadership, Ms Office
Specialization
Candidates must possess at least a high school diploma or equivalent, coupled with a minimum of 10 years of related work experience, or 2 years in a lower position plus experience applying main principles. Proficiency in English at an intermediate level is required, along with sufficient theoretical and practical background, including prior course attendance, and competence in MS Office applications.
Experience Required
Minimum 10 year(s)
Executive Chef - Global at QOL Restaurant Group Inc
, Washington, United States - Full Time
Skills Needed
Kitchen Management, Team Leadership, Food Cost Control, Inventory Management, Menu Execution, Staff Training, Food Safety Compliance, Scheduling, Operations Management, Communication, Problem Solving, Multitasking, Hospitality, Culinary Development
Specialization
Candidates should have previous experience as an Executive Chef, Head Chef, or Kitchen Manager in a high-volume restaurant. Strong leadership, organizational skills, and knowledge of food cost control and safety standards are required.
Experience Required
Minimum 2 year(s)
Produktionsteknisk chef at Frauenthal Gnotec Sweden AB
, , - Full Time
Skills Needed
Production Technology, Npi, Industrialization, Press Technology, Welding Technology, Lean, Standardization, Process Improvement, Automation, Logistics, Team Leadership, Budget Management, Communication, Analysis, Trust Building, Engagement
Specialization
Candidates should have an engineering degree or equivalent with at least 5 years of experience in production technology and NPI/industrialization. Knowledge in press and welding technology, along with experience in Lean and process improvement, is essential.
Experience Required
Minimum 5 year(s)
Chef de Partie | Pastry at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Pastry Production, Supervision, Stock Rotation, Haccp Implementation, Recipe Adherence, Team Training, Presentation Standards, Workflow Management, Minimal Supervision, Attention To Detail, Luxury Dining Cookery, Service Standards Execution
Specialization
Candidates must possess a qualification in Commercial Cookery and have 2-3 years of experience in a luxury hotel or fine dining environment, demonstrating strong attention to detail and the ability to work a rotating roster including weekends and holidays. Essential abilities include coaching teams, managing workflows, upholding brand standards, and possessing a genuine passion for gastronomy.
Experience Required
Minimum 2 year(s)
Chef de Partie (Pastry) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Gold Coast City, Queensland, Australia - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Portion Control, Garnish, Stock Monitoring, Food Safety, Quality Control, Teamwork, Autonomy, Communication, Hiring, Training, Scheduling, Evaluation, Coaching
Specialization
Successful candidates must possess relevant experience in a similar role within a high-end restaurant or 5-star hotel environment and hold a trade qualification or be a qualified Chef. Strong food safety knowledge, great communication skills, the ability to work both autonomously and in a team, and a passion for culinary career growth are essential.
Experience Required
Minimum 2 year(s)
Demi-Chef de Partie F/H at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Paris, Ile-of-France, France - Full Time
Skills Needed
Hot Food Preparation, Cold Food Preparation, Sauce Preparation, Kitchen Organization, Product Quality Control, Food Freshness Control, Hygienic Storage, Food Safety Standards, Haccp Compliance, Equipment Maintenance, Waste Sorting, English Proficiency
Specialization
Candidates should preferably hold a diploma in Catering/Hospitality (such as CAP cuisine) and possess professional kitchen experience in a similarly sized establishment. Required knowledge includes HACCP standards, preparation techniques, and product familiarity.
Experience Required
Minimum 2 year(s)
Chef de département H/F at ACTIA Corporation - Elkhart, IN
, , - Full Time
Skills Needed
Team Management, Sales Performance, Customer Satisfaction, Retail Management, Commercial Strategy, Staff Development, Inventory Management, Safety Compliance, Leadership, Organization, Communication
Specialization
The ideal candidate is a dynamic and organized manager with previous experience in retail or mass distribution. They must possess strong commercial acumen, a results-oriented mindset, and the ability to foster team growth.
Experience Required
Minimum 2 year(s)
Chef de Projet Data H/F at Assystem Canada
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Data Management, Client Relationship Management, Kpi Monitoring, Change Management, Data Science, System Architecture, Development, V Cycle Methodology, Agile Methodology, Data Optimization, Business Process Modeling
Specialization
Candidates must have a Master's degree (Engineering or Business School) and a minimum of 3 years of project management experience specifically within Data-related contexts. Required functional skills include Data Management, Data Asset Optimization, and Business Process Modeling, along with proven experience using V-Cycle and Agile methodologies.
Experience Required
Minimum 2 year(s)
Commis Chef | Breakfast at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Skills, Hygiene Standards, Collaboration, Cooking Techniques, Plating, Recipe Adherence, Food Safety, Haccp, Working Under Pressure, Mise En Place, Communication Skills, Professional Presentation
Specialization
Candidates must possess a Certificate in Commercial Cookery and a minimum of one year of experience in a similar kitchen role, along with a genuine passion for gastronomy. Essential requirements include sound knowledge of food safety standards, HACCP practices, and the ability to work effectively under pressure while maintaining a professional presentation.
Garrison Executive Chef at Accor
Austin, Texas, United States - Full Time
Skills Needed
Menu Engineering, Culinary Operations, Team Leadership, Financial Forecasting, Budgeting, Food Safety, Inventory Control, Staff Training, Menu Design, Labor Cost Management, Communication, Quality Control, Productivity Management, Strategic Planning, Marketing Collaboration
Specialization
The ideal candidate must have extensive experience leading fast-paced culinary operations and possess strong leadership and communication skills. Proficiency in menu engineering, financial budgeting, labor cost management, and inventory control is required.
Experience Required
Minimum 5 year(s)
Junior Sous / Sous chef at Accor
Southampton, England, United Kingdom - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Food Safety, Haccp, Staff Supervision, Menu Planning, Inventory Management, Cost Control, Leadership, Communication, Time Management, Training And Development, Sanitation, Food Preparation
Specialization
Candidates must have proven experience as a Sous Chef or Senior Chef de Partie in a high-volume kitchen environment. Strong leadership, organizational skills, and in-depth knowledge of food safety and sanitation standards are required.
Experience Required
Minimum 2 year(s)
Chef de Projet Data H/F at Assystem Canada
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Data Management, Client Relationship Management, Kpi Monitoring, Change Management, Data Science, System Architecture, V Cycle Methodology, Agile Methodology, Process Modeling
Specialization
Candidates must hold a Master's degree (Engineering or Business School) and possess a minimum of 3 years of project management experience specifically within Data-related contexts. Required functional skills include Data Management, optimization of Data assets, and business process modeling, along with proven experience using both V-Cycle and Agile methodologies.
Experience Required
Minimum 2 year(s)