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Junior Sous-Chef H/F R&D - PICLAB at Sige Relais Chateaux
Valence, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Techniques, Haccp Compliance, Organizational Skills, Teamwork, Discretion, Attention To Detail
Specialization
Experience in 3 Michelin-starred restaurants is required, preferably with international experience. Candidates should be skilled in various culinary techniques and possess strong organizational abilities.
Experience Required
Minimum 2 year(s)
Chef(fe) de Projet Ouvrages d'Art at Arcadis
Tours, Centre-Val de Loire, France - Full Time
Skills Needed
Project Management, Civil Engineering, Infrastructure, Design Studies, Financial Management, Contract Management, Team Leadership, Technical Documentation, Scheduling, Cost Estimation, Construction Oversight, Problem Solving, Collaboration, Analytical Skills, Geotechnics, Hydraulics
Specialization
Candidates should have a Bac +4/5 in civil engineering or a related field, with at least 5 years of relevant experience. Strong analytical skills, teamwork, and organizational abilities are essential.
Experience Required
Minimum 5 year(s)
Chef.fe d’équipe, centre d’appels at UAP Inc.
Laval (administrative region), Quebec, Canada - Full Time
Skills Needed
Customer Service, Teamwork, Bilingual, Communication, Decision Making, Time Management
Specialization
Candidates should have experience in the industrial parts field and a strong customer service orientation. Bilingualism in French and English is required for collaboration with internal clients across Canada.
Experience Required
Minimum 2 year(s)
STAGE – Chef de projet junior H/F at Groupement Mousquetaires
Vert-le-Grand, Ile-de-France, France - Full Time
Skills Needed
Project Management, Communication, Coordination, Reporting, Microsoft Office, Team Collaboration, Problem Solving, Planning, Kpi Tracking, Autonomy, Rigor, Interpersonal Skills
Specialization
Candidates should be pursuing a BAC+4/+5 or equivalent and have an interest in the retail and commerce sector. Proficiency in Microsoft Office and strong interpersonal skills are essential for success.
Mätchef till division Anläggning at Svevia
Västra Bodarna, , Sweden - Full Time
Skills Needed
Mätteknik, Totalstation, Gps, Datahantering, Mängdhantering, Kalibrering, Relationshandlingar, Kvalitetsverifikat, Anbudsarbete, Samarbete, Teknisk Utveckling, Projektledning, Kommunikation, Strukturerat Arbetssätt, Kvalitetssäkring
Specialization
Candidates should have a technical education focused on measurement technology or several years of experience in a similar role. Proficiency in handling total stations and GPS instruments, as well as good communication skills in Swedish, are essential.
Experience Required
Minimum 5 year(s)
Executive Chef / インターコンチネンタルホテル大阪 at IHG Career
, , Japan - Full Time
Skills Needed
Culinary Strategy, Menu Development, Team Leadership, Food Safety, Budget Management, Guest Experience, Large Scale Operations, Collaboration, Innovation, Event Planning, Haccp Standards, Communication, Catering, International Cuisine, Performance Improvement, Vendor Partnership
Specialization
Candidates must have a minimum of 3 years as an Executive Chef in a luxury hotel and over 10 years of culinary management experience. Strong leadership skills, financial acumen, and knowledge of food safety standards are essential.
Experience Required
Minimum 10 year(s)
Senior Chef de Partie - Long Yin at Courtyard by Marriott Somerset KY
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Food Preparation, Cooking, Ingredient Measurement, Food Quality Monitoring, Kitchen Sanitation, Safety Procedures, Team Collaboration, Professional Communication, Recipe Adherence, Cold Food Preparation, Equipment Operation, Portion Control, Workstation Setup, Problem Solving, Time Management, Attention To Detail
Specialization
A high school diploma or G.E.D. equivalent is preferred, along with at least 1 year of related work experience. No supervisory experience or specific licenses or certifications are required.
Chef De Cuisine - Indian Cuisine at Accor
Doha, , Qatar - Full Time
Skills Needed
Kitchen Operations, Food Quality, Menu Planning, Cost Control, Team Leadership, Communication, Food Safety, Hygiene Standards, Staff Management, Culinary Trends, Performance Feedback, Budgeting, Procurement, Training, Guest Satisfaction, Operational Efficiency
Specialization
Candidates should have a minimum of 8 to 10 years of relevant culinary management experience and possess necessary food hygiene certificates. A culinary school diploma is preferred, along with strong English proficiency and knowledge of local labor laws.
Experience Required
Minimum 10 year(s)
Chef De Partie - (Indian Cuisine) at Accor
Mumbai, maharashtra, India - Full Time
Skills Needed
Communication Skills, Organisational Skills, Cooking Techniques, Time Management, Team Management, Food Safety, Inventory Management, Cost Analysis, Operational Management, Recipe Adherence, Presentation Skills, Training Skills, Problem Solving, Hygiene Standards, Guest Interaction, Equipment Management
Specialization
Candidates should possess excellent communication and organizational skills, along with in-depth knowledge of cooking techniques. The ability to work under pressure and manage time effectively is essential.
Experience Required
Minimum 2 year(s)
Sous Chef - Private Members Club at x+why
, England, United Kingdom - Full Time
Skills Needed
Sous Chef, Kitchen Leadership, Menu Design, Team Leadership, Training, Mentoring, Stock Management, Cost Management, Cleanliness, Safety, Collaboration, Creativity, Kindness, Flavour, Freshness, Presentation
Specialization
Candidates should have experience as a Sous Chef or Senior CDP in a quality-led kitchen and a passion for flavour and presentation. They should also be able to create a positive environment and bring new ideas to the team.
Experience Required
Minimum 2 year(s)
Alternance - Chef de vente (H/F) at Studi
Montpellier, Occitania, France - Full Time
Skills Needed
Leadership, Negotiation, Market Analysis, Sales Strategy, Team Management, Training, Coaching, Business Development
Specialization
Candidates should possess excellent leadership skills and a strong sense of challenge. Good interpersonal skills and the ability to propose solutions are also essential.
Junior Sous Chef Grosvenor Square at Courtyard by Marriott Somerset KY
London, England, United Kingdom - Full Time
Skills Needed
Supervision, Food Presentation, Food Safety, Kitchen Management, Team Coordination, Menu Planning, Food Preparation, Stock Monitoring, Quality Control, Culinary Skills
Specialization
Candidates should have a passion for culinary arts and experience in a kitchen environment. The role requires effective supervision and coordination skills to manage kitchen operations.
Experience Required
Minimum 2 year(s)
Executive Chef $140,000-$160,000 at Salamander Hospitality, Llc
Aspen, Colorado, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Safety, Sanitation, Cost Control, Inventory Oversight, Team Development, Vendor Relationships, High Volume Events, Budgeting, Forecasting, Catering, Cooking Techniques, Recipe Compliance, Performance Reviews, Haccp
Specialization
Candidates must have either a culinary degree with 2 years of experience or 5 years of relevant culinary experience. Previous supervisory experience and proficiency in Microsoft and inventory management platforms are required.
Experience Required
Minimum 5 year(s)
Chef de projet Data BI Sénior F/H at Devoteam
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Data Bi, Project Management, Reporting, Data Analysis, Etl, Data Warehouse, Power Bi, Agile Methodology, Leadership, Communication, Proactivity, Consulting, Change Management, Technical Architecture, Data Engineering, Data Science
Specialization
Candidates should have a Master's degree and at least 5 years of experience in Data BI project management. Technical skills in Data Warehouse concepts, ETL/ELT, and Power BI are essential, along with strong communication and leadership abilities.
Experience Required
Minimum 5 year(s)
Executive Chef Campus (70302795) at Sodexo
Ottawa, Ontario, Canada - Full Time
Skills Needed
Red Seal Certification, Menu Planning, Food Preparation, Cost Management, Financial Management, Training, Communication, Interpersonal Skills, Problem Solving, Customer Service, Catering Experience, Sustainable Menu Preparation, Organizational Skills, Team Leadership, Food Safety, Haccp Compliance
Specialization
Candidates must have Red Seal Certification and 5 to 7 years of experience in a chef role leading a team. Strong organizational skills, exceptional communication abilities, and experience in a fast-paced environment are essential.
Experience Required
Minimum 5 year(s)
Executive Chef Campus (70302795) at Sodexo Canada Ltd
Ottawa, Ontario, Canada - Full Time
Skills Needed
Red Seal Certification, Menu Planning, Food Preparation, Cost Management, Team Leadership, Communication Skills, Organizational Skills, Problem Solving, Customer Service, Catering Experience, Sustainable Menu Preparation, Food Safety, Haccp Policies, Financial Management, Vendor Management, Quality Improvement
Specialization
Candidates must have Red Seal Certification and 5 to 7 years of experience in a chef role leading a team. Strong organizational skills, exceptional communication abilities, and experience in a unionized environment are preferred.
Experience Required
Minimum 5 year(s)
Assistant Chef Department Manager at Farm Boy Inc.
Collingwood, Ontario, Canada - Full Time
Skills Needed
Customer Service, Food Knowledge, Organizational Skills, Interpersonal Skills, Attention To Detail, Teamwork, Communication, Health And Safety Compliance
Specialization
Candidates should possess superior customer service and organizational skills, with experience in a retail environment considered an asset. A flexible schedule and the ability to work with minimal supervision are also required.
Sous Chef - The Wickaninnish Inn at Sige Relais Chateaux
Tofino, British Columbia, Canada - Full Time
Skills Needed
Culinary Excellence, Team Leadership, Menu Planning, Food Safety, Communication Skills, Time Management, Organizational Skills, Attention To Detail, Creativity, Fast Paced Environment, Training And Development, Inventory Management, Safety Standards, Culinary Trends, Red Seal Certification, Fine Dining Experience
Specialization
Candidates should have a minimum of 3 years of experience in a similar role within a fine dining establishment and possess a valid FoodSafe Certification. Knowledge of Relais & Châteaux and AAA standards, along with strong leadership and communication skills, is essential.
Experience Required
Minimum 2 year(s)
Sous Chef | El Catrin Destileria at The Distillery Restaurants Corp.
Toronto, Ontario, Canada - Full Time
Skills Needed
Kitchen Management, Team Leadership, Food Preparation, Cooking, Plating, Presentation, Inventory Management, Health And Safety Compliance, Recipe Development, Menu Innovation, Problem Solving, Communication, Relationship Building, Training, Coaching, Passion For Cooking
Specialization
You have at least 5 years of quality cooking experience with demonstrated progressive growth in a demanding, high-volume restaurant environment. A Culinary degree/diploma and/or equivalent education and experience is preferred, with a background in Mexican cuisine considered a strong asset.
Experience Required
Minimum 5 year(s)
Chef de rang (H/F/X) - Coco Lyon at Accor
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Customer Service, Organization, Discretion, Dynamism, Team Collaboration, Hygiene Standards, Service Quality, Client Relationship Management, Problem Solving, Attention To Detail, Communication, Table Setup, Food Knowledge, Anticipation Of Needs, Leadership, Time Management
Specialization
Candidates should have knowledge of the restaurant industry and service standards, as well as the ability to manage customer complaints effectively. Strong organizational skills and a customer-oriented mindset are essential for this role.
Junior Sous-Chef H/F R&D - PICLAB at Sige Relais Chateaux
Valence, Auvergne-Rhône-Alpes, France -
Full Time

Start Date

Immediate

Expiry Date

22 Jan, 26

Salary

0.0

Posted On

24 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Techniques, HACCP Compliance, Organizational Skills, Teamwork, Discretion, Attention to Detail

Industry

Hospitality

Description
Description de l'entreprise Depuis plus de 130 ans, le groupe Pic est un acteur incontournable de la gastronomie française avec pour vaisseau amiral, la maison Pic et son restaurant 3* à Valence. A sa tête, Anne-Sophie Pic et David Sinapian consacrent toute leur énergie au groupe Pic et à son rayonnement : en France (Valence, Paris) et à l’international (Lausanne, Londres, Hong-Kong, Dubaï). For over 130 years, the Pic group has been a key player in French gastronomy, with its flagship, the Maison Pic and its 3* restaurant in Valence. At its head, Anne-Sophie Pic and David Sinapian devote all their energy to the Pic group and its expansion: in France (Valence, Paris) and internationally (Lausanne, London, Hong Kong, Dubaï). Description du poste Dans le cadre de son développement, Anne-Sophie Pic recherche son/sa prochain(e) Junior Sous- Chef(fe) H/F pour son PICLAB, le nouveau centre d’innovation culinaire à Valence. Vos missions principales sont de : Collaborer aux essais et au développement de nouvelles techniques culinaires au sein du PICLAB, la nouvelle cuisine R&D de la cheffe Anne Sophie Pic. Participer à d’autres missions, à des événements extérieurs prestigieux et veiller à leur bon déroulement. As part of its expansion, Anne-Sophie Pic is looking for its next Junior Sous Chef for its PICLAB, the new culinary innovation centre in Valence. Your main tasks will be to : Collaborate in the testing and development of new culinary techniques in the PICLAB, the new R&D kitchen of chef Anne Sophie Pic. Participate in other missions and prestigious external events, and ensure that they run smoothly. Qualifications Vous justifiez d’expériences en restaurants 3 étoiles Michelin et de préférence d’expériences internationales également étoilées. Rompu(e) aux différentes techniques culinaires et autres (Rotary Evaporator / Imprimante 3D) vous travaillez dans le respect des règles d’HACCP et votre comportement est en cohérence avec le standing de l’établissement. Vous avez une très forte aptitude organisationnelle. Votre rigueur, votre sens du travail d’équipe et votre discrétion sur les créations en cours seront les clés de votre succès dans ce poste. Vous avez un goût pour la perfection et le désir de relever un véritable défi, nous vous invitons à nous faire parvenir votre candidature. You will have experience of working in 3 Michelin-starred restaurants, preferably with international experience that also includes Michelin stars. Experienced in various culinary and other techniques (Rotary Evaporator / 3D Printer), you will work in compliance with HACCP rules and your behaviour will be in keeping with the establishment's standing. You have excellent organisational skills. Your meticulousness, your sense of teamwork and your discretion regarding creations in progress will be the keys to your success in this position. If you have a taste for perfection and the desire to take on a real challenge, we invite you to send us your application. Informations complémentaires Avantages : Perspectives d’évolutions dans le Groupe (France et étranger) 2 jours de repos consécutifs (Dimanche et lundi) Avantages CSE Avantage en nature repas Remises tarifaires réservées aux salariés sur les activités du Groupe Primes d’ancienneté et de cooptation Mutuelle Benefits : Opportunities for career development within the Group (France and abroad) 2 consecutive days off (Sunday and Monday) CSE benefits Benefit in kind meal Employee discounts on Group activities Seniority and co-option bonuses Health insurance

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Responsibilities
Collaborate in the testing and development of new culinary techniques at the PICLAB. Participate in prestigious external events and ensure their smooth execution.
Junior Sous-Chef H/F R&D - PICLAB at Sige Relais Chateaux
Valence, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Techniques, Haccp Compliance, Organizational Skills, Teamwork, Discretion, Attention To Detail
Specialization
Experience in 3 Michelin-starred restaurants is required, preferably with international experience. Candidates should be skilled in various culinary techniques and possess strong organizational abilities.
Experience Required
Minimum 2 year(s)
Chef(fe) de Projet Ouvrages d'Art at Arcadis
Tours, Centre-Val de Loire, France - Full Time
Skills Needed
Project Management, Civil Engineering, Infrastructure, Design Studies, Financial Management, Contract Management, Team Leadership, Technical Documentation, Scheduling, Cost Estimation, Construction Oversight, Problem Solving, Collaboration, Analytical Skills, Geotechnics, Hydraulics
Specialization
Candidates should have a Bac +4/5 in civil engineering or a related field, with at least 5 years of relevant experience. Strong analytical skills, teamwork, and organizational abilities are essential.
Experience Required
Minimum 5 year(s)
Chef.fe d’équipe, centre d’appels at UAP Inc.
Laval (administrative region), Quebec, Canada - Full Time
Skills Needed
Customer Service, Teamwork, Bilingual, Communication, Decision Making, Time Management
Specialization
Candidates should have experience in the industrial parts field and a strong customer service orientation. Bilingualism in French and English is required for collaboration with internal clients across Canada.
Experience Required
Minimum 2 year(s)
STAGE – Chef de projet junior H/F at Groupement Mousquetaires
Vert-le-Grand, Ile-de-France, France - Full Time
Skills Needed
Project Management, Communication, Coordination, Reporting, Microsoft Office, Team Collaboration, Problem Solving, Planning, Kpi Tracking, Autonomy, Rigor, Interpersonal Skills
Specialization
Candidates should be pursuing a BAC+4/+5 or equivalent and have an interest in the retail and commerce sector. Proficiency in Microsoft Office and strong interpersonal skills are essential for success.
Mätchef till division Anläggning at Svevia
Västra Bodarna, , Sweden - Full Time
Skills Needed
Mätteknik, Totalstation, Gps, Datahantering, Mängdhantering, Kalibrering, Relationshandlingar, Kvalitetsverifikat, Anbudsarbete, Samarbete, Teknisk Utveckling, Projektledning, Kommunikation, Strukturerat Arbetssätt, Kvalitetssäkring
Specialization
Candidates should have a technical education focused on measurement technology or several years of experience in a similar role. Proficiency in handling total stations and GPS instruments, as well as good communication skills in Swedish, are essential.
Experience Required
Minimum 5 year(s)
Executive Chef / インターコンチネンタルホテル大阪 at IHG Career
, , Japan - Full Time
Skills Needed
Culinary Strategy, Menu Development, Team Leadership, Food Safety, Budget Management, Guest Experience, Large Scale Operations, Collaboration, Innovation, Event Planning, Haccp Standards, Communication, Catering, International Cuisine, Performance Improvement, Vendor Partnership
Specialization
Candidates must have a minimum of 3 years as an Executive Chef in a luxury hotel and over 10 years of culinary management experience. Strong leadership skills, financial acumen, and knowledge of food safety standards are essential.
Experience Required
Minimum 10 year(s)
Senior Chef de Partie - Long Yin at Courtyard by Marriott Somerset KY
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Food Preparation, Cooking, Ingredient Measurement, Food Quality Monitoring, Kitchen Sanitation, Safety Procedures, Team Collaboration, Professional Communication, Recipe Adherence, Cold Food Preparation, Equipment Operation, Portion Control, Workstation Setup, Problem Solving, Time Management, Attention To Detail
Specialization
A high school diploma or G.E.D. equivalent is preferred, along with at least 1 year of related work experience. No supervisory experience or specific licenses or certifications are required.
Chef De Cuisine - Indian Cuisine at Accor
Doha, , Qatar - Full Time
Skills Needed
Kitchen Operations, Food Quality, Menu Planning, Cost Control, Team Leadership, Communication, Food Safety, Hygiene Standards, Staff Management, Culinary Trends, Performance Feedback, Budgeting, Procurement, Training, Guest Satisfaction, Operational Efficiency
Specialization
Candidates should have a minimum of 8 to 10 years of relevant culinary management experience and possess necessary food hygiene certificates. A culinary school diploma is preferred, along with strong English proficiency and knowledge of local labor laws.
Experience Required
Minimum 10 year(s)
Chef De Partie - (Indian Cuisine) at Accor
Mumbai, maharashtra, India - Full Time
Skills Needed
Communication Skills, Organisational Skills, Cooking Techniques, Time Management, Team Management, Food Safety, Inventory Management, Cost Analysis, Operational Management, Recipe Adherence, Presentation Skills, Training Skills, Problem Solving, Hygiene Standards, Guest Interaction, Equipment Management
Specialization
Candidates should possess excellent communication and organizational skills, along with in-depth knowledge of cooking techniques. The ability to work under pressure and manage time effectively is essential.
Experience Required
Minimum 2 year(s)
Sous Chef - Private Members Club at x+why
, England, United Kingdom - Full Time
Skills Needed
Sous Chef, Kitchen Leadership, Menu Design, Team Leadership, Training, Mentoring, Stock Management, Cost Management, Cleanliness, Safety, Collaboration, Creativity, Kindness, Flavour, Freshness, Presentation
Specialization
Candidates should have experience as a Sous Chef or Senior CDP in a quality-led kitchen and a passion for flavour and presentation. They should also be able to create a positive environment and bring new ideas to the team.
Experience Required
Minimum 2 year(s)
Alternance - Chef de vente (H/F) at Studi
Montpellier, Occitania, France - Full Time
Skills Needed
Leadership, Negotiation, Market Analysis, Sales Strategy, Team Management, Training, Coaching, Business Development
Specialization
Candidates should possess excellent leadership skills and a strong sense of challenge. Good interpersonal skills and the ability to propose solutions are also essential.
Junior Sous Chef Grosvenor Square at Courtyard by Marriott Somerset KY
London, England, United Kingdom - Full Time
Skills Needed
Supervision, Food Presentation, Food Safety, Kitchen Management, Team Coordination, Menu Planning, Food Preparation, Stock Monitoring, Quality Control, Culinary Skills
Specialization
Candidates should have a passion for culinary arts and experience in a kitchen environment. The role requires effective supervision and coordination skills to manage kitchen operations.
Experience Required
Minimum 2 year(s)
Executive Chef $140,000-$160,000 at Salamander Hospitality, Llc
Aspen, Colorado, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Safety, Sanitation, Cost Control, Inventory Oversight, Team Development, Vendor Relationships, High Volume Events, Budgeting, Forecasting, Catering, Cooking Techniques, Recipe Compliance, Performance Reviews, Haccp
Specialization
Candidates must have either a culinary degree with 2 years of experience or 5 years of relevant culinary experience. Previous supervisory experience and proficiency in Microsoft and inventory management platforms are required.
Experience Required
Minimum 5 year(s)
Chef de projet Data BI Sénior F/H at Devoteam
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Data Bi, Project Management, Reporting, Data Analysis, Etl, Data Warehouse, Power Bi, Agile Methodology, Leadership, Communication, Proactivity, Consulting, Change Management, Technical Architecture, Data Engineering, Data Science
Specialization
Candidates should have a Master's degree and at least 5 years of experience in Data BI project management. Technical skills in Data Warehouse concepts, ETL/ELT, and Power BI are essential, along with strong communication and leadership abilities.
Experience Required
Minimum 5 year(s)
Executive Chef Campus (70302795) at Sodexo
Ottawa, Ontario, Canada - Full Time
Skills Needed
Red Seal Certification, Menu Planning, Food Preparation, Cost Management, Financial Management, Training, Communication, Interpersonal Skills, Problem Solving, Customer Service, Catering Experience, Sustainable Menu Preparation, Organizational Skills, Team Leadership, Food Safety, Haccp Compliance
Specialization
Candidates must have Red Seal Certification and 5 to 7 years of experience in a chef role leading a team. Strong organizational skills, exceptional communication abilities, and experience in a fast-paced environment are essential.
Experience Required
Minimum 5 year(s)
Executive Chef Campus (70302795) at Sodexo Canada Ltd
Ottawa, Ontario, Canada - Full Time
Skills Needed
Red Seal Certification, Menu Planning, Food Preparation, Cost Management, Team Leadership, Communication Skills, Organizational Skills, Problem Solving, Customer Service, Catering Experience, Sustainable Menu Preparation, Food Safety, Haccp Policies, Financial Management, Vendor Management, Quality Improvement
Specialization
Candidates must have Red Seal Certification and 5 to 7 years of experience in a chef role leading a team. Strong organizational skills, exceptional communication abilities, and experience in a unionized environment are preferred.
Experience Required
Minimum 5 year(s)
Assistant Chef Department Manager at Farm Boy Inc.
Collingwood, Ontario, Canada - Full Time
Skills Needed
Customer Service, Food Knowledge, Organizational Skills, Interpersonal Skills, Attention To Detail, Teamwork, Communication, Health And Safety Compliance
Specialization
Candidates should possess superior customer service and organizational skills, with experience in a retail environment considered an asset. A flexible schedule and the ability to work with minimal supervision are also required.
Sous Chef - The Wickaninnish Inn at Sige Relais Chateaux
Tofino, British Columbia, Canada - Full Time
Skills Needed
Culinary Excellence, Team Leadership, Menu Planning, Food Safety, Communication Skills, Time Management, Organizational Skills, Attention To Detail, Creativity, Fast Paced Environment, Training And Development, Inventory Management, Safety Standards, Culinary Trends, Red Seal Certification, Fine Dining Experience
Specialization
Candidates should have a minimum of 3 years of experience in a similar role within a fine dining establishment and possess a valid FoodSafe Certification. Knowledge of Relais & Châteaux and AAA standards, along with strong leadership and communication skills, is essential.
Experience Required
Minimum 2 year(s)
Sous Chef | El Catrin Destileria at The Distillery Restaurants Corp.
Toronto, Ontario, Canada - Full Time
Skills Needed
Kitchen Management, Team Leadership, Food Preparation, Cooking, Plating, Presentation, Inventory Management, Health And Safety Compliance, Recipe Development, Menu Innovation, Problem Solving, Communication, Relationship Building, Training, Coaching, Passion For Cooking
Specialization
You have at least 5 years of quality cooking experience with demonstrated progressive growth in a demanding, high-volume restaurant environment. A Culinary degree/diploma and/or equivalent education and experience is preferred, with a background in Mexican cuisine considered a strong asset.
Experience Required
Minimum 5 year(s)
Chef de rang (H/F/X) - Coco Lyon at Accor
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Customer Service, Organization, Discretion, Dynamism, Team Collaboration, Hygiene Standards, Service Quality, Client Relationship Management, Problem Solving, Attention To Detail, Communication, Table Setup, Food Knowledge, Anticipation Of Needs, Leadership, Time Management
Specialization
Candidates should have knowledge of the restaurant industry and service standards, as well as the ability to manage customer complaints effectively. Strong organizational skills and a customer-oriented mindset are essential for this role.