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Executive Chef-Charlotte at Barcelona Wine Bar
Charlotte, North Carolina, United States - Full Time
Skills Needed
Kitchen Management, Menu Planning, Staff Supervision, Inventory Management, Food Cost Control, Labor Cost Management, Culinary Leadership, Problem Solving, Communication Skills, Sanitation Compliance, Safety Standards, Computer Software Proficiency, Delegation, Trend Analysis
Specialization
Candidates must have at least 8 years of experience in the culinary industry, with a preference for high-volume restaurant backgrounds. Strong leadership, problem-solving, and administrative skills are required to maintain high-quality food standards.
Experience Required
Minimum 5 year(s)
Full-time Executive Chef at Aileron Management
Boone, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Staff Supervision, Menu Planning, Food Preparation, Food Safety, Inventory Management, Catering Coordination, Kitchen Operations, Plating And Presentation, Sanitation Regulations, Customer Service, Butchering, Sauce Preparation, Scheduling, Training, Quality Control
Specialization
Candidates must have at least one year of culinary leadership and supervisory experience, with a culinary degree preferred. Ability to work a flexible schedule including weekends and holidays is required.
Experience Required
Minimum 2 year(s)
Executive Chef - A/B/C/D at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Cruz de Huanacaxtle, Nayarit, Mexico - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Leadership, Resource Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Baxterstorey - Head Chef at BaxterStorey Ireland Ltd
Kildare, The Municipal District of Kildare — Newbridge, Ireland - Full Time
Skills Needed
Culinary Arts, Team Management, Budgeting, Financial Analysis, Coaching, Delegation, Strategic Thinking, Stakeholder Management, Health And Safety, Sustainability, Menu Innovation, Organizational Skills, Communication, Critical Reasoning, Kpi Management, Leadership
Specialization
Proven experience as a Head Chef with a strong track record in managing, training, and supporting teams. Must be financially astute with the ability to maintain budgets and thrive in a fast-paced, creative environment.
Experience Required
Minimum 5 year(s)
Junior Sous Chef (m/w/d) at b'mine hotels
Cologne, North Rhine-Westphalia, Germany - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Haccp Compliance, Inventory Management, Cost Control, Menu Planning, Budgeting, Team Leadership, Event Catering, German Language Proficiency
Specialization
Requires completed vocational training as a chef and relevant experience in a similar position. Candidates must be solution-oriented team players with strong communication skills and B2/C1 level German proficiency.
Experience Required
Minimum 2 year(s)
Chef de Projet BI / Data at Scalian Inc
Paris, Ile-de-France, France - Full Time
Skills Needed
Bi Project Management, Data Architecture, Apache Hop, Sql, Postgresql, Jenkins, Ci/Cd, Data Pipelines, Etl, Data Modeling, Agile, Scrum, Power Bi, Tableau, Airflow, Data Analysis
Specialization
The role requires a minimum of 5 years of experience in BI, data, or information systems projects, along with a master's degree in engineering or equivalent. Proficiency in Apache Hop, advanced SQL, and CI/CD practices is essential for this position.
Experience Required
Minimum 5 year(s)
Junior Sous Chef- Pastry at Kimpton Hotels & Restaurants
New Orleans, Louisiana, United States - Full Time
Skills Needed
Kitchen Leadership, Food Plating, Menu Design, Inventory Management, Food Safety, Staff Training, Cost Reporting, Time Management, Organizational Skills, Written Communication
Specialization
Preferably 1 year of related experience with expertise in food presentation and menu concept design. Must possess a Food Handler Certification and the flexibility to work a varied schedule including weekends and holidays.
Experience Required
Minimum 2 year(s)
Sous Chef (Mimi Kakushi) at Accor
Paros Municipality, Aegean, Greece - Full Time
Skills Needed
Culinary Arts, Menu Development, Kitchen Operations, Staff Training, Food Safety, Cost Control, Inventory Management, Japanese Cuisine, Leadership, Team Management, Quality Assurance, Waste Management, Recipe Creation, Service Flow Management, Hygiene Standards
Specialization
Candidates must have 3-5 years of experience as a Sous Chef or Chef de Partie in high-volume restaurants, with a preference for Japanese cuisine expertise. A degree in Culinary Arts or Hospitality is required, along with strong leadership skills and knowledge of food safety regulations.
Experience Required
Minimum 2 year(s)
BARMAN/ CHEF DE RANG H/F at Accor
Blagnac, Occitania, France - Full Time
Skills Needed
Bartending, Cocktail Preparation, Customer Service, Stock Management, Inventory Control, Cash Handling, Restaurant Service, English Language Proficiency, Interpersonal Skills
Specialization
The ideal candidate possesses excellent interpersonal skills and proficiency in cocktail preparation techniques. Fluency in English is required for this position.
Chef de Rang (F/H/X)-CDI at Accor
Saclay, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Restaurant Service, Banquet Management, Teamwork, Client Needs Analysis, Professional Posture, Food & Beverage Operations
Specialization
Requires a minimum of 2 years of experience as a Chef de Rang. Candidates 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 Projet BI / Data at Scalian Inc
Paris, Ile-de-France, France - Full Time
Skills Needed
Bi Project Management, Data Architecture, Apache Hop, Sql, Postgresql, Jenkins, Ci/Cd, Data Pipelines, Etl, Data Modeling, Power Bi, Tableau, Airflow, Agile, Scrum, Data Analysis
Specialization
The role requires a minimum of 5 years of experience in BI, data, or information systems projects and a Master's degree in engineering or equivalent. Candidates must possess strong technical skills in ETL tools, SQL, and CI/CD processes, along with excellent analytical and communication abilities.
Experience Required
Minimum 5 year(s)
Chef de projets AMOA H/F at Devoteam
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Business Analysis, Amoa, Functional Specifications, Change Management, Requirements Gathering, Jira, Confluence, Windows 11, Microsoft Office, Cloud Computing, Cybersecurity, Data Analysis, Process Automation, Stakeholder Management
Specialization
Candidates must hold a Master's degree or engineering degree and have at least 3 years of experience in AMOA, PMO, or Business Analysis. Proficiency in English and technical tools like Jira and Confluence is required.
Experience Required
Minimum 2 year(s)
(H/F) Chef(fe) de projet at Olyn Group
Paris, Ile-de-France, France - Full Time
Skills Needed
Project Management, Digital Project Management, Coordination, Crm, Paid Media, Digital Marketing, Communication, Planning, Stakeholder Management, Brief Management, Quality Assurance, Strategic Planning, Reporting, Team Collaboration
Specialization
Candidates must have a higher education degree in marketing, digital communication, or project management. A minimum of 4-5 years of experience in digital project management within an agency or client-side environment is required.
Experience Required
Minimum 2 year(s)
Μάγειρας-Μαγείρισσα/Chef at The Home Project
Athens, Attica, Greece - Full Time
Skills Needed
Cooking, Food Safety, Menu Planning, Kitchen Hygiene, Inventory Management, Dietary Planning, Food Preparation, Cultural Sensitivity, Communication, Teamwork, Confidentiality, Professional Ethics
Specialization
Candidates must hold a degree or diploma from a culinary school and possess at least one year of relevant professional experience. Proficiency in Greek is required, with additional language skills in Arabic, French, Farsi, Dari, Urdu, Pashto, or Somali considered a significant advantage.
Sous Chef - Falls Buffet at Snoqualmie Casino & Hotel
Snoqualmie, Washington, United States - Full Time
Skills Needed
Culinary Leadership, Staff Training, Kitchen Operations, Food Safety, Inventory Management, Menu Production, Team Development, Administrative Tasks, Time Management, Problem Solving, Communication, Ms Excel, Ms Word, Quality Control, Waste Reduction, Coaching
Specialization
Candidates must have at least five years of culinary experience, including two years in a supervisory or lead role. Proficiency in MS Office and knowledge of food handling procedures are required, with a culinary degree or ACF certification preferred.
Experience Required
Minimum 5 year(s)
CHEF DE SETEUR RHF (H/F) at Groupement Les Mousquetaires
Nîmes, Occitania, France - Full Time
Skills Needed
Sales Techniques, Negotiation, Prospecting, Business Development, Crm, Market Analysis, Customer Relationship Management, Reporting, Product Demonstration, Strategic Planning, Food Industry Knowledge, Communication, Autonomy, Organization, Results Oriented
Specialization
Candidates should hold a degree between Bac+3 and Bac+5 in commerce and possess successful experience in the food industry. Strong negotiation skills, a proactive approach to prospecting, and the ability to work autonomously in the field are essential.
Experience Required
Minimum 2 year(s)
Temporary Executive Chef at The Montecito Senior Living by Cogir
Brentwood, California, United States - Full Time
Skills Needed
Food Preparation, Culinary Management, Menu Development, Financial Management, Budgeting, Staff Supervision, Inventory Control, Regulatory Compliance, Kitchen Sanitation, Event Planning, Banqueting, Communication Skills, Team Building, Resident Relations, Food Procurement, Scheduling
Specialization
Candidates should have at least 5 years of food preparation experience and 3 years of progressive management experience as an Executive Chef. A culinary degree and Serve Safe Manager certification are preferred or required.
Experience Required
Minimum 5 year(s)
Caterlink - Chef Manager at Portico BaxterStorey
Warwick, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety, Health And Safety, Team Supervision, Inventory Management, Budget Monitoring, Client Relations, Kpi Management, Staff Training, Performance Management, Nutritional Planning
Specialization
The candidate should have experience in food production and team management, with a strong commitment to safeguarding children and vulnerable adults. While a level 2 food production qualification is desired, it is not mandatory as full training will be provided.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie 100% at Accor
Zurich, Zurich, Switzerland - Full Time
Skills Needed
Food Preparation, Buffet Management, Plating, Inventory Management, Haccp Compliance, Hygiene Standards, Teamwork, Organization, Quality Control, German, English
Specialization
Requires a completed qualification as a Chef (EFZ) or equivalent, with initial experience as a Demi Chef de Partie or Commis de Cuisine. Candidates must be organized team players with strong quality standards and proficiency in German or English.
Experience Required
Minimum 2 year(s)
Chef de partie H/F - CDD at Beaumarly
Deauville, Normandy, France - Full Time
Skills Needed
Culinary Production, Team Supervision, Quality Control, Stock Management, Hygiene And Safety Standards, French Brasserie Cuisine, Kitchen Coordination, Waste Reduction
Specialization
Candidates must hold a culinary degree and have at least 2 years of experience as a Chef de Partie in high-volume, prestigious restaurants. They should be dynamic, professional, and motivated to grow within the company.
Experience Required
Minimum 2 year(s)
Executive Chef-Charlotte at Barcelona Wine Bar
Charlotte, North Carolina, United States -
Full Time

Start Date

Immediate

Expiry Date

10 Jul, 26

Salary

80000.0

Posted On

11 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen management, Menu planning, Staff supervision, Inventory management, Food cost control, Labor cost management, Culinary leadership, Problem solving, Communication skills, Sanitation compliance, Safety standards, Computer software proficiency, Delegation, Trend analysis

Industry

Restaurants

Description
Description The Executive Chef must be able to cook different and delicious food items, while leading the kitchen staff team and managing the inventory of food and supplies for the week. The Executive Chef will be responsible for creating the restaurant's menu and adjusting it depending on the seasonality or availability of food. Responsibilities: Plan and direct food preparation and culinary activities Modify menus or create new ones that meet quality standards Estimate food requirements and food/labor costs Supervise kitchen staff’s activities Oversee portion control and quantities of preparation to minimize waste Arrange for equipment purchases and repairs Recruit and manage kitchen staff Rectify arising problems or complaints Give prepared plates the “final touch” Perform administrative duties Comply with nutrition and sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and guests Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience Handle volume and stress with aplomb and finesse Hold the standard of high-quality food above all else Understand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plate Skills: Share the passion for food, wine and the guest experience Maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours Excellent record of kitchen management Ability to spot and resolve problems efficiently Capable of delegating multiple tasks Communication and leadership skills Keep up with cooking trends and best practices Working knowledge of various computer software programs Working Conditions Be able to withstand the pressure and strain of working in close quarters Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion. Education/Experience: 8-years of experience High volume restaurant experience is a plus
Responsibilities
The Executive Chef is responsible for planning and directing all culinary activities, including menu creation and food preparation. They must also manage kitchen staff, oversee inventory, and ensure compliance with sanitation and safety regulations.
Executive Chef-Charlotte at Barcelona Wine Bar
Charlotte, North Carolina, United States - Full Time
Skills Needed
Kitchen Management, Menu Planning, Staff Supervision, Inventory Management, Food Cost Control, Labor Cost Management, Culinary Leadership, Problem Solving, Communication Skills, Sanitation Compliance, Safety Standards, Computer Software Proficiency, Delegation, Trend Analysis
Specialization
Candidates must have at least 8 years of experience in the culinary industry, with a preference for high-volume restaurant backgrounds. Strong leadership, problem-solving, and administrative skills are required to maintain high-quality food standards.
Experience Required
Minimum 5 year(s)
Full-time Executive Chef at Aileron Management
Boone, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Staff Supervision, Menu Planning, Food Preparation, Food Safety, Inventory Management, Catering Coordination, Kitchen Operations, Plating And Presentation, Sanitation Regulations, Customer Service, Butchering, Sauce Preparation, Scheduling, Training, Quality Control
Specialization
Candidates must have at least one year of culinary leadership and supervisory experience, with a culinary degree preferred. Ability to work a flexible schedule including weekends and holidays is required.
Experience Required
Minimum 2 year(s)
Executive Chef - A/B/C/D at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Cruz de Huanacaxtle, Nayarit, Mexico - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Leadership, Resource Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Baxterstorey - Head Chef at BaxterStorey Ireland Ltd
Kildare, The Municipal District of Kildare — Newbridge, Ireland - Full Time
Skills Needed
Culinary Arts, Team Management, Budgeting, Financial Analysis, Coaching, Delegation, Strategic Thinking, Stakeholder Management, Health And Safety, Sustainability, Menu Innovation, Organizational Skills, Communication, Critical Reasoning, Kpi Management, Leadership
Specialization
Proven experience as a Head Chef with a strong track record in managing, training, and supporting teams. Must be financially astute with the ability to maintain budgets and thrive in a fast-paced, creative environment.
Experience Required
Minimum 5 year(s)
Junior Sous Chef (m/w/d) at b'mine hotels
Cologne, North Rhine-Westphalia, Germany - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Haccp Compliance, Inventory Management, Cost Control, Menu Planning, Budgeting, Team Leadership, Event Catering, German Language Proficiency
Specialization
Requires completed vocational training as a chef and relevant experience in a similar position. Candidates must be solution-oriented team players with strong communication skills and B2/C1 level German proficiency.
Experience Required
Minimum 2 year(s)
Chef de Projet BI / Data at Scalian Inc
Paris, Ile-de-France, France - Full Time
Skills Needed
Bi Project Management, Data Architecture, Apache Hop, Sql, Postgresql, Jenkins, Ci/Cd, Data Pipelines, Etl, Data Modeling, Agile, Scrum, Power Bi, Tableau, Airflow, Data Analysis
Specialization
The role requires a minimum of 5 years of experience in BI, data, or information systems projects, along with a master's degree in engineering or equivalent. Proficiency in Apache Hop, advanced SQL, and CI/CD practices is essential for this position.
Experience Required
Minimum 5 year(s)
Junior Sous Chef- Pastry at Kimpton Hotels & Restaurants
New Orleans, Louisiana, United States - Full Time
Skills Needed
Kitchen Leadership, Food Plating, Menu Design, Inventory Management, Food Safety, Staff Training, Cost Reporting, Time Management, Organizational Skills, Written Communication
Specialization
Preferably 1 year of related experience with expertise in food presentation and menu concept design. Must possess a Food Handler Certification and the flexibility to work a varied schedule including weekends and holidays.
Experience Required
Minimum 2 year(s)
Sous Chef (Mimi Kakushi) at Accor
Paros Municipality, Aegean, Greece - Full Time
Skills Needed
Culinary Arts, Menu Development, Kitchen Operations, Staff Training, Food Safety, Cost Control, Inventory Management, Japanese Cuisine, Leadership, Team Management, Quality Assurance, Waste Management, Recipe Creation, Service Flow Management, Hygiene Standards
Specialization
Candidates must have 3-5 years of experience as a Sous Chef or Chef de Partie in high-volume restaurants, with a preference for Japanese cuisine expertise. A degree in Culinary Arts or Hospitality is required, along with strong leadership skills and knowledge of food safety regulations.
Experience Required
Minimum 2 year(s)
BARMAN/ CHEF DE RANG H/F at Accor
Blagnac, Occitania, France - Full Time
Skills Needed
Bartending, Cocktail Preparation, Customer Service, Stock Management, Inventory Control, Cash Handling, Restaurant Service, English Language Proficiency, Interpersonal Skills
Specialization
The ideal candidate possesses excellent interpersonal skills and proficiency in cocktail preparation techniques. Fluency in English is required for this position.
Chef de Rang (F/H/X)-CDI at Accor
Saclay, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Restaurant Service, Banquet Management, Teamwork, Client Needs Analysis, Professional Posture, Food & Beverage Operations
Specialization
Requires a minimum of 2 years of experience as a Chef de Rang. Candidates 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 Projet BI / Data at Scalian Inc
Paris, Ile-de-France, France - Full Time
Skills Needed
Bi Project Management, Data Architecture, Apache Hop, Sql, Postgresql, Jenkins, Ci/Cd, Data Pipelines, Etl, Data Modeling, Power Bi, Tableau, Airflow, Agile, Scrum, Data Analysis
Specialization
The role requires a minimum of 5 years of experience in BI, data, or information systems projects and a Master's degree in engineering or equivalent. Candidates must possess strong technical skills in ETL tools, SQL, and CI/CD processes, along with excellent analytical and communication abilities.
Experience Required
Minimum 5 year(s)
Chef de projets AMOA H/F at Devoteam
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Business Analysis, Amoa, Functional Specifications, Change Management, Requirements Gathering, Jira, Confluence, Windows 11, Microsoft Office, Cloud Computing, Cybersecurity, Data Analysis, Process Automation, Stakeholder Management
Specialization
Candidates must hold a Master's degree or engineering degree and have at least 3 years of experience in AMOA, PMO, or Business Analysis. Proficiency in English and technical tools like Jira and Confluence is required.
Experience Required
Minimum 2 year(s)
(H/F) Chef(fe) de projet at Olyn Group
Paris, Ile-de-France, France - Full Time
Skills Needed
Project Management, Digital Project Management, Coordination, Crm, Paid Media, Digital Marketing, Communication, Planning, Stakeholder Management, Brief Management, Quality Assurance, Strategic Planning, Reporting, Team Collaboration
Specialization
Candidates must have a higher education degree in marketing, digital communication, or project management. A minimum of 4-5 years of experience in digital project management within an agency or client-side environment is required.
Experience Required
Minimum 2 year(s)
Μάγειρας-Μαγείρισσα/Chef at The Home Project
Athens, Attica, Greece - Full Time
Skills Needed
Cooking, Food Safety, Menu Planning, Kitchen Hygiene, Inventory Management, Dietary Planning, Food Preparation, Cultural Sensitivity, Communication, Teamwork, Confidentiality, Professional Ethics
Specialization
Candidates must hold a degree or diploma from a culinary school and possess at least one year of relevant professional experience. Proficiency in Greek is required, with additional language skills in Arabic, French, Farsi, Dari, Urdu, Pashto, or Somali considered a significant advantage.
Sous Chef - Falls Buffet at Snoqualmie Casino & Hotel
Snoqualmie, Washington, United States - Full Time
Skills Needed
Culinary Leadership, Staff Training, Kitchen Operations, Food Safety, Inventory Management, Menu Production, Team Development, Administrative Tasks, Time Management, Problem Solving, Communication, Ms Excel, Ms Word, Quality Control, Waste Reduction, Coaching
Specialization
Candidates must have at least five years of culinary experience, including two years in a supervisory or lead role. Proficiency in MS Office and knowledge of food handling procedures are required, with a culinary degree or ACF certification preferred.
Experience Required
Minimum 5 year(s)
CHEF DE SETEUR RHF (H/F) at Groupement Les Mousquetaires
Nîmes, Occitania, France - Full Time
Skills Needed
Sales Techniques, Negotiation, Prospecting, Business Development, Crm, Market Analysis, Customer Relationship Management, Reporting, Product Demonstration, Strategic Planning, Food Industry Knowledge, Communication, Autonomy, Organization, Results Oriented
Specialization
Candidates should hold a degree between Bac+3 and Bac+5 in commerce and possess successful experience in the food industry. Strong negotiation skills, a proactive approach to prospecting, and the ability to work autonomously in the field are essential.
Experience Required
Minimum 2 year(s)
Temporary Executive Chef at The Montecito Senior Living by Cogir
Brentwood, California, United States - Full Time
Skills Needed
Food Preparation, Culinary Management, Menu Development, Financial Management, Budgeting, Staff Supervision, Inventory Control, Regulatory Compliance, Kitchen Sanitation, Event Planning, Banqueting, Communication Skills, Team Building, Resident Relations, Food Procurement, Scheduling
Specialization
Candidates should have at least 5 years of food preparation experience and 3 years of progressive management experience as an Executive Chef. A culinary degree and Serve Safe Manager certification are preferred or required.
Experience Required
Minimum 5 year(s)
Caterlink - Chef Manager at Portico BaxterStorey
Warwick, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety, Health And Safety, Team Supervision, Inventory Management, Budget Monitoring, Client Relations, Kpi Management, Staff Training, Performance Management, Nutritional Planning
Specialization
The candidate should have experience in food production and team management, with a strong commitment to safeguarding children and vulnerable adults. While a level 2 food production qualification is desired, it is not mandatory as full training will be provided.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie 100% at Accor
Zurich, Zurich, Switzerland - Full Time
Skills Needed
Food Preparation, Buffet Management, Plating, Inventory Management, Haccp Compliance, Hygiene Standards, Teamwork, Organization, Quality Control, German, English
Specialization
Requires a completed qualification as a Chef (EFZ) or equivalent, with initial experience as a Demi Chef de Partie or Commis de Cuisine. Candidates must be organized team players with strong quality standards and proficiency in German or English.
Experience Required
Minimum 2 year(s)
Chef de partie H/F - CDD at Beaumarly
Deauville, Normandy, France - Full Time
Skills Needed
Culinary Production, Team Supervision, Quality Control, Stock Management, Hygiene And Safety Standards, French Brasserie Cuisine, Kitchen Coordination, Waste Reduction
Specialization
Candidates must hold a culinary degree and have at least 2 years of experience as a Chef de Partie in high-volume, prestigious restaurants. They should be dynamic, professional, and motivated to grow within the company.
Experience Required
Minimum 2 year(s)