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Chef d'équipe logistique at Tessenderlo Group
Le Subdray, Centre-Val de Loire, France - Full Time
Skills Needed
Logistics Management, Supply Chain Coordination, Team Leadership, Warehouse Operations, Transport Planning, Inventory Management, Wms, Continuous Improvement, Forklift Operation, Safety Compliance, Customer Service, Data Analysis, Reporting, Communication, Problem Solving
Specialization
Candidates must hold at least a two-year degree (Bac+2) or equivalent experience in logistics and transport regulation. Proficiency in WMS, inventory management, and CACES 1/2/3/5 forklift certifications are required.
Experience Required
Minimum 2 year(s)
Sous-chef de cuisine F/H at Beaumarly
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Arts, Team Management, Haccp, Inventory Management, Financial Reporting, Menu Development, Staff Scheduling, Food Safety, Kitchen Operations, Administrative Management, Quality Control, Staff Training, Procurement, Budgeting, Communication
Specialization
Candidates must have at least 5 years of culinary experience, including 2 years in a similar sous-chef role within a high-end establishment. A degree in culinary arts or hospitality management is required, along with strong leadership skills and proficiency in HACCP regulations.
Experience Required
Minimum 5 year(s)
CHEF BOULANGER/PATISSIER at Groupement Les Mousquetaires
Saint-Jean-d'Angély, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Baking, Pastry Making, Artisanal Baking, Retail Bakery Operations, Product Development, Team Collaboration
Specialization
The ideal candidate is an experienced baker and pastry chef with a background in both artisanal and large-scale retail environments. You must be a passionate professional capable of driving quality and innovation in the bakery department.
Experience Required
Minimum 2 year(s)
Sous-chef de cuisine H/F at Beaumarly
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Arts, Team Management, Haccp Compliance, Inventory Management, Financial Reporting, Menu Development, Staff Scheduling, Food Safety, Kitchen Operations, Procurement, Quality Control, Staff Training, Administrative Management, Leadership, Communication
Specialization
Candidates must have at least 3 years of culinary experience, including 2 years in a similar sous-chef role within a high-end establishment. A degree in culinary arts or hospitality management is required, along with strong leadership skills and proficiency in HACCP standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine (199028) at IHG Career
, , Saudi Arabia - Full Time
Skills Needed
Menu Development, Team Leadership, Culinary Innovation, Quality Control, Inventory Management, Food Safety, Sanitation Regulations, Latino Cuisine, Fine Dining, Staff Mentoring, Budget Management, Kitchen Organization
Specialization
Candidates must have proven experience as a Head Chef in a high-end or Michelin-starred restaurant with expertise in Latino cuisine. A culinary degree or equivalent professional training is required, along with strong leadership and communication skills.
Experience Required
Minimum 5 year(s)
Chef de Cuisine - Indian at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mussoorie, Uttarakhand, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Control, Guest Relations, Indian Cuisine, Quality Control, Team Leadership, Sanitation Standards
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate strong leadership skills and expertise in food preparation and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de restaurant (H/F) at Colisée France
Cosne-Cours-sur-Loire, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Culinary Techniques, Haccp, Budget Management, Inventory Management, Team Management, Pastry Skills, Menu Planning, Food Safety, Nutritional Planning, Staff Training
Specialization
Requires at least 4 years of experience as a chef, preferably in collective or traditional catering, with managerial experience. A degree in culinary arts or hotel management is an asset, along with sensitivity to the dietary needs of seniors.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F)- Nice at Tigermilk
Nice, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Customer Service, Restaurant Service, Customer Loyalty, Teamwork, Dining Room Management
Specialization
Candidates must be passionate about the restaurant industry and dedicated to customer satisfaction. High energy levels are required to manage a dining room of approximately one hundred seats.
Experience Required
Minimum 2 year(s)
Chef de rang H/F CDI 39H at La Côte & L'Arête
L'Union, Occitania, France - Full Time
Skills Needed
Customer Service, Table Management, Order Taking, Teamwork, Dining Room Setup, Hospitality Management
Specialization
A mandatory first experience in restaurant service is required. The ideal candidate must be dynamic, motivated, and possess a strong sense of customer service and teamwork.
CDI - Chef de Projet MOA at Hermes
Pantin, Ile-de-France, France - Full Time
Skills Needed
Business Analysis, Project Management, Functional Specifications, User Acceptance Testing, Erp Implementation, Continuous Improvement, User Training, Requirement Gathering, It Governance, Change Management
Specialization
Candidates should hold an engineering degree or equivalent with initial professional experience, such as an internship or apprenticeship. Required skills include IT project management, strong analytical abilities, and a collaborative mindset, with knowledge of PLM or Supply Chain ERPs being a plus.
1ER CHEF DE PARTIE H/F/X at Accor
Versailles, Ile-de-France, France - Full Time
Skills Needed
Teamwork, Management, Leadership, Cooking Temperatures, Hygiene Standards, Efficiency, Rigor, Creativity, Adaptability, Proactivity, Versatility, Organization, Initiative, Pedagogy, Knowledge Transfer
Specialization
Candidates must possess strong leadership skills and a mastery of culinary techniques and HACCP hygiene standards. The role requires a detail-oriented individual capable of remaining calm under pressure and contributing to menu development.
Experience Required
Minimum 2 year(s)
Chef de Rang (F/H/X)-CDI at Accor
Saclay, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Restaurant Service, Teamwork, Client Needs Analysis, Professional Posture, Banquet Service, Breakfast Service, Food & Beverage Operations
Specialization
Requires a minimum of 2 years of experience as a Chef de Rang. Must be able to work in a dynamic environment, work effectively in a team, and possess a personal means of transportation.
Experience Required
Minimum 2 year(s)
Chef de partie H/F - CDI at Beaumarly
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Production, Team Management, Quality Control, Food Safety, Inventory Management, Kitchen Organization, Cooking Techniques, Staff Supervision, Menu Execution, Waste Reduction
Specialization
Candidates must hold a culinary degree and possess at least 2 years of experience as a Chef de Partie in high-volume, prestigious restaurants. The role requires a dynamic, professional individual capable of managing kitchen stations and developing their skills within the company.
Experience Required
Minimum 2 year(s)
Chef de Partie ( Indian) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Viman Nagar, maharashtra, India - Full Time
Skills Needed
Indian Cuisine, Food Preparation, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Temperature Regulation, Staff Training, Quality Control, Inventory Monitoring, Garnishing, Cold Food Preparation
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Chef De Cuisine Banquets at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Madurai, tamil nadu, India - Full Time
Skills Needed
Culinary Operations, Staff Supervision, Menu Development, Food Safety, Sanitation Standards, Budget Management, Guest Satisfaction, Team Leadership, Food Preparation, Performance Management, Inventory Control, Purchasing, Coaching, Conflict Resolution, Quality Control, Training
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or food and beverage industry. Strong leadership, communication, and food safety knowledge are required to manage kitchen teams and operational goals.
Experience Required
Minimum 5 year(s)
Demi Chef - Main Kitchen at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Chiang Rai City Municipality, , Thailand - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Inventory Monitoring, Staff Coaching, Quality Control, Cold Food Preparation, Temperature Regulation, Garnishing
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Chef de Rang (F/H/X)-CDI at Accor
Saclay, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Restaurant Service, Teamwork, Client Needs Analysis, Professional Posture, Banquet Service, Breakfast Service, Food & Beverage Knowledge
Specialization
Candidates must have a minimum of 2 years of experience as a Chef de Rang. They must be able to work in a dynamic environment, maintain professionalism, and possess their own means of transportation.
Experience Required
Minimum 2 year(s)
CHEF DE RAYON BATI (H/F) at Groupement Les Mousquetaires
Creysse, New Aquitaine, France - Full Time
Skills Needed
Team Leadership, Commercial Strategy, Customer Relationship Management, Performance Management, Profitability Management, Retail Management, Customer Satisfaction
Specialization
Requires significant previous experience in a similar leadership role within a commercial environment. Must possess strong skills in developing and executing commercial and human resource strategies to drive performance.
Experience Required
Minimum 2 year(s)
Operational Support Chef at Southern Food Service Management Consulting Service Inc
Gaffey Heights, Kentucky, United States - Full Time
Skills Needed
High Volume Food Production, Food Safety, Sanitation, Haccp Principles, Culinary Leadership, Kitchen Management, Staff Training, Menu Execution, Batch Cooking, Operational Support, Labor Efficiency, Regulatory Compliance
Specialization
Requires proven culinary leadership in high-volume or institutional dining with deep knowledge of HACCP and food safety. Military food service experience and ServSafe certification are strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Chef - Atlanta at Barcelona Wine Bar
Atlanta, Georgia, United States - Full Time
Skills Needed
Kitchen Management, Menu Creation, Inventory Management, Staff Supervision, Cost Estimation, Portion Control, Recruitment, Sanitation Regulations, Safety Standards, Leadership, Communication, Problem Solving, Delegation, Computer Software Proficiency
Specialization
Candidates must have 8 years of experience, with high-volume restaurant experience being a plus. The role requires the physical ability to stand for long periods and lift up to 45 pounds.
Experience Required
Minimum 5 year(s)
Chef d'équipe logistique at Tessenderlo Group
Le Subdray, Centre-Val de Loire, France -
Full Time

Start Date

Immediate

Expiry Date

19 Jul, 26

Salary

0.0

Posted On

20 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Logistics management, Supply chain coordination, Team leadership, Warehouse operations, Transport planning, Inventory management, WMS, Continuous improvement, Forklift operation, Safety compliance, Customer service, Data analysis, Reporting, Communication, Problem solving

Industry

Food and Beverage Manufacturing

Description
Description de l'entreprise DYKA FRANCE fait partie de DYKA GROUP, une unité commerciale de Tessenderlo Group (Euronext : TESB). DYKA FRANCE fait partie de Tessenderlo Group, un groupe industriel spécialisé dans l'agriculture, la valorisation des biorésidus, les machines, l'ingénierie mécanique, l'électronique, l'énergie et la fourniture de solutions industrielles axées sur l'eau. Basé en Belgique, le groupe est actif dans plus de 100 pays et compte plus de 7 000 collaborateurs à travers le monde. La conviction que « Chaque molécule compte » est au coeur de sa stratégie : Tessenderlo Group s'efforce continuellement de valoriser au maximum ses produits et ses processus et d'apporter une valeur ajoutée à chacune de ses activités. Pour plus d'informations sur Tessenderlo Group, ses collaborateurs et ses marques, rendez-vous sur www.tessenderlo.com. Et www.dyka.fr Description du poste La société DYKA recrute un(e) Chef d’Equipe Logistique pour son site de La Chapelle Saint Ursin. Rattaché(e) au Responsable Supply Chain Site, vous assurez l’organisation des expéditions (planning, charge, préparation de commande, SAV) en respectant des impératifs de coûts, de qualité et de délais. Vos missions seront les suivantes : Stocker des produits finis : - Piloter les activités logistiques de l’entrepôt en soutien du Responsable Supply Chain à l’aide d’animateur - Gérer opérationnellement le planning transport conjointement avec le gestionnaire transport (via Transporeon) - Coordonner les besoins et les ressources pour organiser et mettre en oeuvre le planning des expéditions (réception des produits finis, préparation, chargement) - Planifier et optimiser des flux d’expédition intersites, en assurant leur cohérence opérationnelle. (Via Navette) - S’assurer de la bonne application des procédures opérationnelles - Accueillir, orienter, donner des instructions aux transporteurs, contrôler l'état des camions, veiller à la sécurité, organiser (et participer si nécessaire) aux chargements des camions selon la règle FIFO + sanglage, et vérifier visuellement les produits. Améliorer la performance de son périmètre - Mettre en oeuvre des leviers d'amélioration de productivité, du taux de chargement camion, de délai de livraison et de la rentabilité transport. - S’assurer de la bonne application des procédures opérationnelles - Analyser les indicateurs de pilotage et de performance - Participer activement à l’amélioration des process et aux projets transverses Logistique et Transport - Gérer les SAV (traitement de l’anomalie, reporting) - Proposer des modifications de l’entrepôt pour gagner en productivité. Réaliser les inventaires Tournants : - Compter et enregistrer les produits finis stockés. - Organiser le planning de comptage et participer à l’inventaire annuel avec le commissaire aux comptes. Maintenir en état les chariots élévateurs : - Gérer le parc chariots avec les différents fournisseurs. - Faire respecter les consignes de sécurité liées à la conduite de chariots, la cohabitation piétons-Véhicules Garantir le respect des normes QSE, des consignes de sécurité et de la propreté du parc et entrepôt logistique. - Maintenir le parc propre et organisé, assurer la préservation des produits selon les règles internes, et rapporter les problèmes au responsable. - Effectuer au quotidien des visites de parc afin de détecter toute anomalie et les communique au responsable qualité. Qualifications Bac+2 ou expérience équivalente. Connaissances en réglementation transport, gestion logistique (WMS, inventaires), amélioration continue. Aisance avec les outils digitaux et capacité à s’adapter aux évolutions technologiques. CACES 1/2/3/5 requis. Capacité à fédérer une équipe, sens du service client-fournisseur. Rigueur, organisation, anticipation, communication claire (y compris en anglais par mail). Esprit d’équipe, solidarité, ouverture d’esprit. Capacité à gérer les flux internes/externes et à porter ponctuellement des charges. Informations complémentaires Nous vous offrons la possibilité de vous réaliser dans une mission riche en contacts au sein d’une entreprise à taille humaine, conviviale, reconnue pour sa qualité de service, son innovation produits, sa croissance et sa solidité financière. Département: Logistics
Responsibilities
The Logistics Team Leader is responsible for organizing shipping operations, including planning, loading, and order preparation while ensuring cost and quality targets are met. They also oversee warehouse activities, manage transport planning, and maintain safety and performance standards.
Chef d'équipe logistique at Tessenderlo Group
Le Subdray, Centre-Val de Loire, France - Full Time
Skills Needed
Logistics Management, Supply Chain Coordination, Team Leadership, Warehouse Operations, Transport Planning, Inventory Management, Wms, Continuous Improvement, Forklift Operation, Safety Compliance, Customer Service, Data Analysis, Reporting, Communication, Problem Solving
Specialization
Candidates must hold at least a two-year degree (Bac+2) or equivalent experience in logistics and transport regulation. Proficiency in WMS, inventory management, and CACES 1/2/3/5 forklift certifications are required.
Experience Required
Minimum 2 year(s)
Sous-chef de cuisine F/H at Beaumarly
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Arts, Team Management, Haccp, Inventory Management, Financial Reporting, Menu Development, Staff Scheduling, Food Safety, Kitchen Operations, Administrative Management, Quality Control, Staff Training, Procurement, Budgeting, Communication
Specialization
Candidates must have at least 5 years of culinary experience, including 2 years in a similar sous-chef role within a high-end establishment. A degree in culinary arts or hospitality management is required, along with strong leadership skills and proficiency in HACCP regulations.
Experience Required
Minimum 5 year(s)
CHEF BOULANGER/PATISSIER at Groupement Les Mousquetaires
Saint-Jean-d'Angély, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Baking, Pastry Making, Artisanal Baking, Retail Bakery Operations, Product Development, Team Collaboration
Specialization
The ideal candidate is an experienced baker and pastry chef with a background in both artisanal and large-scale retail environments. You must be a passionate professional capable of driving quality and innovation in the bakery department.
Experience Required
Minimum 2 year(s)
Sous-chef de cuisine H/F at Beaumarly
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Arts, Team Management, Haccp Compliance, Inventory Management, Financial Reporting, Menu Development, Staff Scheduling, Food Safety, Kitchen Operations, Procurement, Quality Control, Staff Training, Administrative Management, Leadership, Communication
Specialization
Candidates must have at least 3 years of culinary experience, including 2 years in a similar sous-chef role within a high-end establishment. A degree in culinary arts or hospitality management is required, along with strong leadership skills and proficiency in HACCP standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine (199028) at IHG Career
, , Saudi Arabia - Full Time
Skills Needed
Menu Development, Team Leadership, Culinary Innovation, Quality Control, Inventory Management, Food Safety, Sanitation Regulations, Latino Cuisine, Fine Dining, Staff Mentoring, Budget Management, Kitchen Organization
Specialization
Candidates must have proven experience as a Head Chef in a high-end or Michelin-starred restaurant with expertise in Latino cuisine. A culinary degree or equivalent professional training is required, along with strong leadership and communication skills.
Experience Required
Minimum 5 year(s)
Chef de Cuisine - Indian at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mussoorie, Uttarakhand, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Control, Guest Relations, Indian Cuisine, Quality Control, Team Leadership, Sanitation Standards
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate strong leadership skills and expertise in food preparation and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de restaurant (H/F) at Colisée France
Cosne-Cours-sur-Loire, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Culinary Techniques, Haccp, Budget Management, Inventory Management, Team Management, Pastry Skills, Menu Planning, Food Safety, Nutritional Planning, Staff Training
Specialization
Requires at least 4 years of experience as a chef, preferably in collective or traditional catering, with managerial experience. A degree in culinary arts or hotel management is an asset, along with sensitivity to the dietary needs of seniors.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F)- Nice at Tigermilk
Nice, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Customer Service, Restaurant Service, Customer Loyalty, Teamwork, Dining Room Management
Specialization
Candidates must be passionate about the restaurant industry and dedicated to customer satisfaction. High energy levels are required to manage a dining room of approximately one hundred seats.
Experience Required
Minimum 2 year(s)
Chef de rang H/F CDI 39H at La Côte & L'Arête
L'Union, Occitania, France - Full Time
Skills Needed
Customer Service, Table Management, Order Taking, Teamwork, Dining Room Setup, Hospitality Management
Specialization
A mandatory first experience in restaurant service is required. The ideal candidate must be dynamic, motivated, and possess a strong sense of customer service and teamwork.
CDI - Chef de Projet MOA at Hermes
Pantin, Ile-de-France, France - Full Time
Skills Needed
Business Analysis, Project Management, Functional Specifications, User Acceptance Testing, Erp Implementation, Continuous Improvement, User Training, Requirement Gathering, It Governance, Change Management
Specialization
Candidates should hold an engineering degree or equivalent with initial professional experience, such as an internship or apprenticeship. Required skills include IT project management, strong analytical abilities, and a collaborative mindset, with knowledge of PLM or Supply Chain ERPs being a plus.
1ER CHEF DE PARTIE H/F/X at Accor
Versailles, Ile-de-France, France - Full Time
Skills Needed
Teamwork, Management, Leadership, Cooking Temperatures, Hygiene Standards, Efficiency, Rigor, Creativity, Adaptability, Proactivity, Versatility, Organization, Initiative, Pedagogy, Knowledge Transfer
Specialization
Candidates must possess strong leadership skills and a mastery of culinary techniques and HACCP hygiene standards. The role requires a detail-oriented individual capable of remaining calm under pressure and contributing to menu development.
Experience Required
Minimum 2 year(s)
Chef de Rang (F/H/X)-CDI at Accor
Saclay, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Restaurant Service, Teamwork, Client Needs Analysis, Professional Posture, Banquet Service, Breakfast Service, Food & Beverage Operations
Specialization
Requires a minimum of 2 years of experience as a Chef de Rang. Must be able to work in a dynamic environment, work effectively in a team, and possess a personal means of transportation.
Experience Required
Minimum 2 year(s)
Chef de partie H/F - CDI at Beaumarly
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Production, Team Management, Quality Control, Food Safety, Inventory Management, Kitchen Organization, Cooking Techniques, Staff Supervision, Menu Execution, Waste Reduction
Specialization
Candidates must hold a culinary degree and possess at least 2 years of experience as a Chef de Partie in high-volume, prestigious restaurants. The role requires a dynamic, professional individual capable of managing kitchen stations and developing their skills within the company.
Experience Required
Minimum 2 year(s)
Chef de Partie ( Indian) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Viman Nagar, maharashtra, India - Full Time
Skills Needed
Indian Cuisine, Food Preparation, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Temperature Regulation, Staff Training, Quality Control, Inventory Monitoring, Garnishing, Cold Food Preparation
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Chef De Cuisine Banquets at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Madurai, tamil nadu, India - Full Time
Skills Needed
Culinary Operations, Staff Supervision, Menu Development, Food Safety, Sanitation Standards, Budget Management, Guest Satisfaction, Team Leadership, Food Preparation, Performance Management, Inventory Control, Purchasing, Coaching, Conflict Resolution, Quality Control, Training
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or food and beverage industry. Strong leadership, communication, and food safety knowledge are required to manage kitchen teams and operational goals.
Experience Required
Minimum 5 year(s)
Demi Chef - Main Kitchen at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Chiang Rai City Municipality, , Thailand - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Inventory Monitoring, Staff Coaching, Quality Control, Cold Food Preparation, Temperature Regulation, Garnishing
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Chef de Rang (F/H/X)-CDI at Accor
Saclay, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Restaurant Service, Teamwork, Client Needs Analysis, Professional Posture, Banquet Service, Breakfast Service, Food & Beverage Knowledge
Specialization
Candidates must have a minimum of 2 years of experience as a Chef de Rang. They must be able to work in a dynamic environment, maintain professionalism, and possess their own means of transportation.
Experience Required
Minimum 2 year(s)
CHEF DE RAYON BATI (H/F) at Groupement Les Mousquetaires
Creysse, New Aquitaine, France - Full Time
Skills Needed
Team Leadership, Commercial Strategy, Customer Relationship Management, Performance Management, Profitability Management, Retail Management, Customer Satisfaction
Specialization
Requires significant previous experience in a similar leadership role within a commercial environment. Must possess strong skills in developing and executing commercial and human resource strategies to drive performance.
Experience Required
Minimum 2 year(s)
Operational Support Chef at Southern Food Service Management Consulting Service Inc
Gaffey Heights, Kentucky, United States - Full Time
Skills Needed
High Volume Food Production, Food Safety, Sanitation, Haccp Principles, Culinary Leadership, Kitchen Management, Staff Training, Menu Execution, Batch Cooking, Operational Support, Labor Efficiency, Regulatory Compliance
Specialization
Requires proven culinary leadership in high-volume or institutional dining with deep knowledge of HACCP and food safety. Military food service experience and ServSafe certification are strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Chef - Atlanta at Barcelona Wine Bar
Atlanta, Georgia, United States - Full Time
Skills Needed
Kitchen Management, Menu Creation, Inventory Management, Staff Supervision, Cost Estimation, Portion Control, Recruitment, Sanitation Regulations, Safety Standards, Leadership, Communication, Problem Solving, Delegation, Computer Software Proficiency
Specialization
Candidates must have 8 years of experience, with high-volume restaurant experience being a plus. The role requires the physical ability to stand for long periods and lift up to 45 pounds.
Experience Required
Minimum 5 year(s)