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

Chef Jobs overseas

About 8339 results in (10) seconds Clear Filters

Jobs Search

About 8339 results in (10) seconds
Demi-Chef de Partie CDD at Auberge Collection
Massignac, New Aquitaine, France - Full Time
Skills Needed
Supervision, Food Quality Standards, Food Presentation, Cooking, Menu Specifications, Stock Control, Product Rotation, Seasonal Dish Development, Event Preparation, Food Safety Compliance, Hygiene Rules, Equipment Maintenance, Team Collaboration, Menu Planning, Recipe Development, Time Management
Specialization
Candidates need a minimum of one year of professional culinary experience, with 3+ years preferred, along with a culinary diploma or equivalent certification. Essential qualifications include mastery of standard culinary techniques, particularly French cuisine, strong organizational skills, and the ability to thrive in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Chef de Partie - Pastry at Wynn Resorts
Las Vegas, Nevada, United States - Full Time
Skills Needed
Supervising, Inventory, Food Preparation, Quality Control, Sanitation, Equipment Operation, Communication, Recipe Following, Knife Skills, Leadership, Motivation, Organization, Teamwork, Problem Solving, Prioritization, Judgment
Specialization
Candidates must have 3-5 years of culinary experience, preferably in a high-volume, luxury setting, and must be able to communicate in English, follow recipes, and perform basic math. Essential qualifications include extensive sanitation and culinary knowledge, accurate knife skills, and the ability to lead and motivate staff effectively.
Experience Required
Minimum 2 year(s)
Chef de Partie - Pastry at Accor
Bursa, Marmara Region, Turkey - Full Time
Skills Needed
Pastry Preparation, Supervision, Quality Standards, Menu Development, Mentoring, Portion Control, Waste Management, Haccp Compliance, Teamwork, Communication
Specialization
Candidates must possess a Culinary or Pastry Arts certification from a reputable institution and have over three years of experience working in luxury hotels or resorts. Proficiency in both classic and modern pastry techniques, strong leadership skills, and knowledge of food safety standards like HACCP are essential requirements.
Experience Required
Minimum 2 year(s)
Sous Chef-- Summer Camp at Brock & Company Inc
Lakeville, Connecticut, United States - Full Time
Skills Needed
Food Production, Cooking, Supervision, Purchasing, Inventory Control, Training, Food Safety, Customer Service, Recipe Comprehension, Catering Production, Equipment Use, Personal Hygiene, Problem Solving
Specialization
Essential requirements include comprehension of verbal and written food recipes, production orders, and cooking instructions, along with adherence to health and safety regulations. Candidates should possess a positive attitude, be able to stand for extended periods, and handle lifting/moving food items.
Experience Required
Minimum 2 year(s)
Sous Chef-- Summer Camp at Brock & Company Inc
Fulton Township, Pennsylvania, United States - Full Time
Skills Needed
Food Production, Cooking, Supervision, Purchasing, Inventory Control, Training, Food Safety, Customer Service, Recipe Comprehension, Catering Production, Equipment Use, Personal Hygiene, Receiving Deliveries, Food Rotation, Sanitation Standards
Specialization
Essential requirements include comprehension of verbal and written food recipes, production orders, and cooking instructions, along with adherence to health and safety regulations regarding equipment use and hygiene. Candidates must possess a positive attitude, be able to stand for extended periods, lift/move items, and follow COVID-19 safety protocols.
Sous Chef-- Summer Camp at Brock & Company Inc
Becket, Massachusetts, United States - Full Time
Skills Needed
Food Production, Cooking, Supervision, Purchasing, Inventory Control, Training, Food Safety, Customer Service, Recipe Comprehension, Catering Production, Equipment Use, Personal Hygiene, Food Handling Regulations, Receiving Deliveries, Standing For Extended Periods, Lifting
Specialization
Essential requirements include comprehension of verbal and written food recipes, production orders, and cooking instructions, along with adherence to all health and safety regulations regarding equipment use and hygiene. Candidates must possess a positive attitude, be able to receive and stow deliveries, and be capable of standing for extended periods and lifting food items.
Experience Required
Minimum 2 year(s)
Sous Chef (Living Room) at Minor International
, , Maldives - Full Time
Skills Needed
Leadership, Team Management, Menu Development, Creativity, Food Costing, Budgeting, Operational Excellence, Multi Cuisine Knowledge, Crisis Management, Problem Solving
Specialization
Candidates must have a culinary degree or diploma and food safety certification. Additional skills in leadership, menu development, and multi-cuisine knowledge are preferred.
Experience Required
Minimum 5 year(s)
Chef de partie (F/H/NB) at Chateauform'
Mello, Hauts-de-France, France - Full Time
Skills Needed
Passionate, Autonomy, Organization, Fresh Products, Seasonal Products, Learning, Teamwork, Recipe Execution, Traditional French Cuisine, Buffet Preparation, Plated Dishes, Breakfast Service, Sweet Breaks, Savory Breaks, Recipe Proposal, Mentoring
Specialization
Candidates must be passionate about cooking, stay updated on new trends, be autonomous, and organized, focusing exclusively on fresh, seasonal products. A key requirement is the ability to maintain a healthy and convivial team atmosphere and ensure compliance with all hygiene and safety regulations.
DEMI CHEF DE PARTIE H/F at Accor
Chasseneuil-du-Poitou, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Cooking, Plating, Technical Sheets Adherence, Team Organization, Training, Hygiene Rules Application, Preliminary Preparations, Platting, Temperature Control, Customer Requests Handling, New Technical Sheet Creation, Cost Optimization, Waste Reduction, Haccp Compliance, Inventory Management, Receiving Deliveries
Specialization
Candidates must execute culinary preparations, plate dishes correctly regarding timing and temperature, and handle specific customer requests, while also taking responsibility for the development of commis chefs, apprentices, and interns. Key duties include managing costs, reducing waste, maintaining exemplary conduct, and ensuring strict adherence to HACCP hygiene rules.
Experience Required
Minimum 2 year(s)
Chef de Partie - Bakery at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Amman, Amman, Jordan - Full Time
Skills Needed
Food Preparation, Cooking, Baking, Portion Control, Quality Monitoring, Recipe Adherence, Food Safety, Communication, Teamwork, Training, Scheduling, Employee Evaluation, Coaching, Maintenance Reporting, Professional Appearance
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no prior supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside adherence to all company safety and security policies.
Experience Required
Minimum 2 year(s)
Chef de Partie (Bakery) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Nagpur City, maharashtra, India - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety, Quality Control, Teamwork, Communication, Time Management, Attention To Detail, Problem Solving, Customer Service, Recipe Adherence, Training, Scheduling, Garnishing, Portion Control, Safety Procedures
Specialization
Candidates should have at least 3 years of related work experience and a technical, trade, or vocational school degree is preferred. No supervisory experience is required for this position.
Experience Required
Minimum 2 year(s)
chef de partie-butchery at Accor
Nairobi, , Kenya - Full Time
Skills Needed
Butchery, Meat Preparation, Food Safety, Sanitation, Stock Rotation, Inventory Management, Cost Control, Culinary Arts, Kitchen Operations, Staff Training, Portion Control, Quality Control
Specialization
Requires a certificate or diploma in Culinary Arts or Professional Cookery. Candidates must have 2–4 years of experience in a hotel or large-scale kitchen environment.
Experience Required
Minimum 2 year(s)
Demi Chef de partie H/F at Fuga Family
Paris, Ile-de-France, France - Full Time
Skills Needed
Cooking Techniques, Knife Skills, Seasoning, Mise En Place, Service Rhythm Management, Culinary Precision, Team Leadership, Food Preparation, Menu Execution, Kitchen Organization
Specialization
Candidates must possess a solid mastery of fundamental culinary techniques including cooking, cutting, and seasoning. You should demonstrate reliability, the ability to take initiative, and a commitment to maintaining the kitchen's rigorous standards.
Experience Required
Minimum 2 year(s)
Chefsstöd / Koordinator at JobBusters AB
Stockholm, , Sweden - Full Time
Skills Needed
Administration, Coordination, Program Support, Executive Support, Meeting Coordination, Documentation Management, Protocol Drafting, It Sourcing, Administrative Support, Prioritization, Technical Competence, Microsoft Office Suite, It Terminology, Swedish Fluency, English Fluency
Specialization
Candidates must have a minimum of 7 years of documented experience in administration and coordination within complex organizations, supporting both project leadership and executive management, preferably within the public sector. Strong technical competence beyond MS Office, understanding of IT terminology, and excellent written and spoken proficiency in both Swedish and English are required.
Experience Required
Minimum 5 year(s)
EN - Sushi Chef Manager at Hana Group
Poole, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Building, Food Safety, Health And Safety Regulations, Brand Standards Compliance, Initiative, Flexibility, Customer Service, Teamwork, Food Preparation, Inventory Management, Forward Planning, Multitasking, Time Management, Continuous Learning
Specialization
Candidates must have experience leading people, building team confidence, and working in a fast-paced environment while leading by example. Essential requirements include a good understanding of Food Safety & Health and Safety regulations, organizational skills for forward planning, and the ability to start shifts as early as 6 am.
Experience Required
Minimum 2 year(s)
Sous Chef - Club Lounge at Accor
Knutsford, England, United Kingdom - Full Time
Skills Needed
Kitchen Coordination, Quality Control, Cost Control, Staff Management, Training, Deputizing, Food Preparation, Presentation, Health & Hygiene, Guest Service, Operational Management, Team Leadership, Food Safety, Multi Skilling
Specialization
Candidates must have proven experience in a similar role, ideally within a luxury or high-volume setting, with a minimum of 3 years of relevant experience demonstrating proven results. A qualification in Hospitality Management or Food & Beverage is preferred, alongside excellent English language proficiency.
Experience Required
Minimum 2 year(s)
Chef De Projet IT (H/F) at fortil
Mauguio, Occitania, France - Full Time
Skills Needed
Project Management, It Infrastructure, Agile Methodology, Jira, Confluence, Sql, Budget Management, Risk Management, Client Relationship Management, Team Leadership, Reporting, Technical Documentation, Strategic Planning, Stakeholder Management
Specialization
Candidates must hold a Master's degree (Bac+5) in Information Systems Management and possess at least 3 years of experience with significant IT infrastructures. Proficiency in Agile methodologies and tools such as Jira, Confluence, and SQL is required.
Experience Required
Minimum 2 year(s)
Chef - Jimboomba Tavern at endeavour group careers
Logan City, Queensland, Australia - Full Time
Skills Needed
Cooking, Kitchen Operations, Food Safety, Hygiene Standards, Communication, Organization, Manual Handling, Team Collaboration, Culinary Presentation
Specialization
Applicants must have experience working in a fast-paced kitchen and hold necessary trade cooking qualifications. The role requires the ability to perform physical tasks such as manual handling and lifting.
Experience Required
Minimum 2 year(s)
Chef de cuisine (H/F/X) at Accor
Bezons, Ile-de-France, France - Full Time
Skills Needed
Production Supervision, Menu Development, Team Management, Staff Scheduling, Budget Management, Inventory Control, Haccp Compliance, Quality Assurance, Cost Control, Client Relations, Hygiene Standards, Safety Compliance, Creative Cooking, Adaptability, Training, Service Coordination
Specialization
Candidates must hold a minimum of a CAP/BTS in Cuisine and possess confirmed, similar professional experience, along with mastery of HACCP standards. The ideal candidate is rigorous, organized, creative, innovative, and possesses strong customer service orientation, with the ability to adapt, train, and transmit knowledge.
Experience Required
Minimum 2 year(s)
Chef de projet MICE H/F at Belambra Clubs & Hôtels
Montrouge, Ile-de-France, France - Full Time
Skills Needed
Project Management, Sales, Customer Relationship Management, Event Planning, Negotiation, Client Needs Analysis, Excel, Crm, Resalys, Salesforce, Teamwork, Organization, Communication, Hospitality Management
Specialization
Candidates should hold at least a three-year degree in commerce, hospitality, tourism, or event management. A first professional experience in a similar commercial or event-based environment is required, along with strong organizational skills and proficiency in office software.
Demi-Chef de Partie CDD at Auberge Collection
Massignac, New Aquitaine, France -
Full Time

Start Date

Immediate

Expiry Date

24 Jun, 26

Salary

0.0

Posted On

26 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Supervision, Food Quality Standards, Food Presentation, Cooking, Menu Specifications, Stock Control, Product Rotation, Seasonal Dish Development, Event Preparation, Food Safety Compliance, Hygiene Rules, Equipment Maintenance, Team Collaboration, Menu Planning, Recipe Development, Time Management

Industry

Hospitality

Description
Description de l'entreprise Lieu de rencontre entre l'art, la nature et les traditions ancestrales de la vie à la campagne française, le Domaine des Étangs, escapade européenne d'Auberge Collection, est un magnifique château français en pierre du XIIIe siècle, niché sur 1 000 hectares de forêt. Construit il y a plus de 700 ans par les chevaliers de Chasteignier de la Roche-Posay, ce château de conte de fées est un havre de paix idyllique, empreint de sérénité et dédié à l'art de vivre d'hier et d'aujourd'hui. Niché au milieu des étangs paisibles qui lui ont donné son nom, le Domaine des Étangs et ses pittoresques fermes surplombent des collines vallonnées et des prairies verdoyantes où paissent les plus belles vaches limousines. Les produits sont cueillis dans les jardins, et l'art, tout comme la nature, contribue à l'équilibre symbolisé par la libellule, emblème du Domaine. Description du poste Description du poste Nous recherchons un(e) Demi-Chef/fe de Partie talentueux/se et passionné(e) pour rejoindre notre équipe culinaire dans la ville pittoresque de Massignac, en France. En tant que membre clé de notre brigade de cuisine, vous serez responsable de la supervision d'une section spécifique de la cuisine, assurant les plus hauts standards de qualité et de présentation des aliments. Préparer et cuire les plats selon les spécifications du menu et les instructions du chef. Faire la mise en place et contrôler le stockage et la rotation des produits. Élaborer de nouveaux plats saisonniers selon les besoins. Gérer les mises en place préparées pour divers événements dans l'ensemble de l'établissement. Respecter scrupuleusement les normes de sécurité alimentaire et les règles d'hygiène. Veiller à l'entretien et à l'utilisation en toute sécurité des équipements de cuisine. Collaborer efficacement avec les autres sections de la cuisine pour assurer le bon déroulement des opérations. Contribuer à la planification des menus et à l'élaboration des recettes. Qualifications Qualifications Minimum d'un an d'expérience culinaire professionnelle ; 3 ans ou plus fortement préférés Diplôme culinaire ou certification équivalente d'un établissement reconnu Certification en cours de validité en matière de sécurité alimentaire Connaissance approfondie et maîtrise des techniques culinaires standard, avec un accent particulier sur la cuisine française. Compétences exceptionnelles en matière d'organisation et de gestion du temps Capacité avérée à s'épanouir dans des environnements à forte pression et à rythme soutenu. Forte capacité d'adaptation à de nouvelles recettes et procédures culinaires Excellentes aptitudes à la communication orale et écrite pour une collaboration efficace au sein de l'équipe esprit d'équipe et capacité à travailler efficacement dans une cuisine professionnelle Souci du détail dans la préparation et la présentation des aliments, ainsi que dans la gestion de la cuisine. Approche axée sur le client et engagement à offrir des expériences gastronomiques exceptionnelles. Flexibilité pour travailler selon des horaires variables, y compris les week-ends et les jours fériés. Compétences informatiques de base pour la gestion des stocks et la communication Informations complémentaires Toutes vos informations demeureront confidentielles en vertu des directives sur l'égalité d'accès à l'emploi. Auberge Collection LLC is an Equal Opportunity Employer, M/F/D/V. Auberge Collection LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Auberge Collection LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. Job Type: Non-Management
Responsibilities
The Demi-Chef de Partie will be responsible for supervising a specific section of the kitchen, ensuring the highest standards of food quality and presentation, and preparing and cooking dishes according to menu specifications. This role also involves managing mise en place for various events and ensuring strict adherence to food safety and hygiene standards.
Demi-Chef de Partie CDD at Auberge Collection
Massignac, New Aquitaine, France - Full Time
Skills Needed
Supervision, Food Quality Standards, Food Presentation, Cooking, Menu Specifications, Stock Control, Product Rotation, Seasonal Dish Development, Event Preparation, Food Safety Compliance, Hygiene Rules, Equipment Maintenance, Team Collaboration, Menu Planning, Recipe Development, Time Management
Specialization
Candidates need a minimum of one year of professional culinary experience, with 3+ years preferred, along with a culinary diploma or equivalent certification. Essential qualifications include mastery of standard culinary techniques, particularly French cuisine, strong organizational skills, and the ability to thrive in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Chef de Partie - Pastry at Wynn Resorts
Las Vegas, Nevada, United States - Full Time
Skills Needed
Supervising, Inventory, Food Preparation, Quality Control, Sanitation, Equipment Operation, Communication, Recipe Following, Knife Skills, Leadership, Motivation, Organization, Teamwork, Problem Solving, Prioritization, Judgment
Specialization
Candidates must have 3-5 years of culinary experience, preferably in a high-volume, luxury setting, and must be able to communicate in English, follow recipes, and perform basic math. Essential qualifications include extensive sanitation and culinary knowledge, accurate knife skills, and the ability to lead and motivate staff effectively.
Experience Required
Minimum 2 year(s)
Chef de Partie - Pastry at Accor
Bursa, Marmara Region, Turkey - Full Time
Skills Needed
Pastry Preparation, Supervision, Quality Standards, Menu Development, Mentoring, Portion Control, Waste Management, Haccp Compliance, Teamwork, Communication
Specialization
Candidates must possess a Culinary or Pastry Arts certification from a reputable institution and have over three years of experience working in luxury hotels or resorts. Proficiency in both classic and modern pastry techniques, strong leadership skills, and knowledge of food safety standards like HACCP are essential requirements.
Experience Required
Minimum 2 year(s)
Sous Chef-- Summer Camp at Brock & Company Inc
Lakeville, Connecticut, United States - Full Time
Skills Needed
Food Production, Cooking, Supervision, Purchasing, Inventory Control, Training, Food Safety, Customer Service, Recipe Comprehension, Catering Production, Equipment Use, Personal Hygiene, Problem Solving
Specialization
Essential requirements include comprehension of verbal and written food recipes, production orders, and cooking instructions, along with adherence to health and safety regulations. Candidates should possess a positive attitude, be able to stand for extended periods, and handle lifting/moving food items.
Experience Required
Minimum 2 year(s)
Sous Chef-- Summer Camp at Brock & Company Inc
Fulton Township, Pennsylvania, United States - Full Time
Skills Needed
Food Production, Cooking, Supervision, Purchasing, Inventory Control, Training, Food Safety, Customer Service, Recipe Comprehension, Catering Production, Equipment Use, Personal Hygiene, Receiving Deliveries, Food Rotation, Sanitation Standards
Specialization
Essential requirements include comprehension of verbal and written food recipes, production orders, and cooking instructions, along with adherence to health and safety regulations regarding equipment use and hygiene. Candidates must possess a positive attitude, be able to stand for extended periods, lift/move items, and follow COVID-19 safety protocols.
Sous Chef-- Summer Camp at Brock & Company Inc
Becket, Massachusetts, United States - Full Time
Skills Needed
Food Production, Cooking, Supervision, Purchasing, Inventory Control, Training, Food Safety, Customer Service, Recipe Comprehension, Catering Production, Equipment Use, Personal Hygiene, Food Handling Regulations, Receiving Deliveries, Standing For Extended Periods, Lifting
Specialization
Essential requirements include comprehension of verbal and written food recipes, production orders, and cooking instructions, along with adherence to all health and safety regulations regarding equipment use and hygiene. Candidates must possess a positive attitude, be able to receive and stow deliveries, and be capable of standing for extended periods and lifting food items.
Experience Required
Minimum 2 year(s)
Sous Chef (Living Room) at Minor International
, , Maldives - Full Time
Skills Needed
Leadership, Team Management, Menu Development, Creativity, Food Costing, Budgeting, Operational Excellence, Multi Cuisine Knowledge, Crisis Management, Problem Solving
Specialization
Candidates must have a culinary degree or diploma and food safety certification. Additional skills in leadership, menu development, and multi-cuisine knowledge are preferred.
Experience Required
Minimum 5 year(s)
Chef de partie (F/H/NB) at Chateauform'
Mello, Hauts-de-France, France - Full Time
Skills Needed
Passionate, Autonomy, Organization, Fresh Products, Seasonal Products, Learning, Teamwork, Recipe Execution, Traditional French Cuisine, Buffet Preparation, Plated Dishes, Breakfast Service, Sweet Breaks, Savory Breaks, Recipe Proposal, Mentoring
Specialization
Candidates must be passionate about cooking, stay updated on new trends, be autonomous, and organized, focusing exclusively on fresh, seasonal products. A key requirement is the ability to maintain a healthy and convivial team atmosphere and ensure compliance with all hygiene and safety regulations.
DEMI CHEF DE PARTIE H/F at Accor
Chasseneuil-du-Poitou, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Cooking, Plating, Technical Sheets Adherence, Team Organization, Training, Hygiene Rules Application, Preliminary Preparations, Platting, Temperature Control, Customer Requests Handling, New Technical Sheet Creation, Cost Optimization, Waste Reduction, Haccp Compliance, Inventory Management, Receiving Deliveries
Specialization
Candidates must execute culinary preparations, plate dishes correctly regarding timing and temperature, and handle specific customer requests, while also taking responsibility for the development of commis chefs, apprentices, and interns. Key duties include managing costs, reducing waste, maintaining exemplary conduct, and ensuring strict adherence to HACCP hygiene rules.
Experience Required
Minimum 2 year(s)
Chef de Partie - Bakery at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Amman, Amman, Jordan - Full Time
Skills Needed
Food Preparation, Cooking, Baking, Portion Control, Quality Monitoring, Recipe Adherence, Food Safety, Communication, Teamwork, Training, Scheduling, Employee Evaluation, Coaching, Maintenance Reporting, Professional Appearance
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no prior supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside adherence to all company safety and security policies.
Experience Required
Minimum 2 year(s)
Chef de Partie (Bakery) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Nagpur City, maharashtra, India - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety, Quality Control, Teamwork, Communication, Time Management, Attention To Detail, Problem Solving, Customer Service, Recipe Adherence, Training, Scheduling, Garnishing, Portion Control, Safety Procedures
Specialization
Candidates should have at least 3 years of related work experience and a technical, trade, or vocational school degree is preferred. No supervisory experience is required for this position.
Experience Required
Minimum 2 year(s)
chef de partie-butchery at Accor
Nairobi, , Kenya - Full Time
Skills Needed
Butchery, Meat Preparation, Food Safety, Sanitation, Stock Rotation, Inventory Management, Cost Control, Culinary Arts, Kitchen Operations, Staff Training, Portion Control, Quality Control
Specialization
Requires a certificate or diploma in Culinary Arts or Professional Cookery. Candidates must have 2–4 years of experience in a hotel or large-scale kitchen environment.
Experience Required
Minimum 2 year(s)
Demi Chef de partie H/F at Fuga Family
Paris, Ile-de-France, France - Full Time
Skills Needed
Cooking Techniques, Knife Skills, Seasoning, Mise En Place, Service Rhythm Management, Culinary Precision, Team Leadership, Food Preparation, Menu Execution, Kitchen Organization
Specialization
Candidates must possess a solid mastery of fundamental culinary techniques including cooking, cutting, and seasoning. You should demonstrate reliability, the ability to take initiative, and a commitment to maintaining the kitchen's rigorous standards.
Experience Required
Minimum 2 year(s)
Chefsstöd / Koordinator at JobBusters AB
Stockholm, , Sweden - Full Time
Skills Needed
Administration, Coordination, Program Support, Executive Support, Meeting Coordination, Documentation Management, Protocol Drafting, It Sourcing, Administrative Support, Prioritization, Technical Competence, Microsoft Office Suite, It Terminology, Swedish Fluency, English Fluency
Specialization
Candidates must have a minimum of 7 years of documented experience in administration and coordination within complex organizations, supporting both project leadership and executive management, preferably within the public sector. Strong technical competence beyond MS Office, understanding of IT terminology, and excellent written and spoken proficiency in both Swedish and English are required.
Experience Required
Minimum 5 year(s)
EN - Sushi Chef Manager at Hana Group
Poole, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Building, Food Safety, Health And Safety Regulations, Brand Standards Compliance, Initiative, Flexibility, Customer Service, Teamwork, Food Preparation, Inventory Management, Forward Planning, Multitasking, Time Management, Continuous Learning
Specialization
Candidates must have experience leading people, building team confidence, and working in a fast-paced environment while leading by example. Essential requirements include a good understanding of Food Safety & Health and Safety regulations, organizational skills for forward planning, and the ability to start shifts as early as 6 am.
Experience Required
Minimum 2 year(s)
Sous Chef - Club Lounge at Accor
Knutsford, England, United Kingdom - Full Time
Skills Needed
Kitchen Coordination, Quality Control, Cost Control, Staff Management, Training, Deputizing, Food Preparation, Presentation, Health & Hygiene, Guest Service, Operational Management, Team Leadership, Food Safety, Multi Skilling
Specialization
Candidates must have proven experience in a similar role, ideally within a luxury or high-volume setting, with a minimum of 3 years of relevant experience demonstrating proven results. A qualification in Hospitality Management or Food & Beverage is preferred, alongside excellent English language proficiency.
Experience Required
Minimum 2 year(s)
Chef De Projet IT (H/F) at fortil
Mauguio, Occitania, France - Full Time
Skills Needed
Project Management, It Infrastructure, Agile Methodology, Jira, Confluence, Sql, Budget Management, Risk Management, Client Relationship Management, Team Leadership, Reporting, Technical Documentation, Strategic Planning, Stakeholder Management
Specialization
Candidates must hold a Master's degree (Bac+5) in Information Systems Management and possess at least 3 years of experience with significant IT infrastructures. Proficiency in Agile methodologies and tools such as Jira, Confluence, and SQL is required.
Experience Required
Minimum 2 year(s)
Chef - Jimboomba Tavern at endeavour group careers
Logan City, Queensland, Australia - Full Time
Skills Needed
Cooking, Kitchen Operations, Food Safety, Hygiene Standards, Communication, Organization, Manual Handling, Team Collaboration, Culinary Presentation
Specialization
Applicants must have experience working in a fast-paced kitchen and hold necessary trade cooking qualifications. The role requires the ability to perform physical tasks such as manual handling and lifting.
Experience Required
Minimum 2 year(s)
Chef de cuisine (H/F/X) at Accor
Bezons, Ile-de-France, France - Full Time
Skills Needed
Production Supervision, Menu Development, Team Management, Staff Scheduling, Budget Management, Inventory Control, Haccp Compliance, Quality Assurance, Cost Control, Client Relations, Hygiene Standards, Safety Compliance, Creative Cooking, Adaptability, Training, Service Coordination
Specialization
Candidates must hold a minimum of a CAP/BTS in Cuisine and possess confirmed, similar professional experience, along with mastery of HACCP standards. The ideal candidate is rigorous, organized, creative, innovative, and possesses strong customer service orientation, with the ability to adapt, train, and transmit knowledge.
Experience Required
Minimum 2 year(s)
Chef de projet MICE H/F at Belambra Clubs & Hôtels
Montrouge, Ile-de-France, France - Full Time
Skills Needed
Project Management, Sales, Customer Relationship Management, Event Planning, Negotiation, Client Needs Analysis, Excel, Crm, Resalys, Salesforce, Teamwork, Organization, Communication, Hospitality Management
Specialization
Candidates should hold at least a three-year degree in commerce, hospitality, tourism, or event management. A first professional experience in a similar commercial or event-based environment is required, along with strong organizational skills and proficiency in office software.