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Chef Jobs overseas

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Sous Chef - Oriental Pearl at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Ho Chi Minh City, Ho Chi Minh, Vietnam - Full Time
Skills Needed
Kitchen Management, Food Safety, Inventory Management, Staff Supervision, Menu Production, Sanitation Standards, Team Leadership, Quality Control, Staff Training, Conflict Resolution, Operational Efficiency, Equipment Maintenance, Guest Service, Fifo Inventory, Coaching, Communication
Specialization
Candidates must have at least 2 years of related work experience and 1 year of supervisory experience. A high school diploma and a Food Safety certification are required for this role.
Experience Required
Minimum 2 year(s)
CHEF DE SECTEUR BÂTI (H/F) at Groupement Les Mousquetaires
Pont-Audemer, Normandy, France - Full Time
Skills Needed
Team Leadership, Commercial Strategy, Customer Satisfaction, Building Materials Management, Performance Management, Sales Development, Forklift Operation, Retail Management
Specialization
Requires significant experience in a similar role and a strong background in commercial and human strategy. Must be capable of operating forklifts and demonstrate leadership skills.
Experience Required
Minimum 2 year(s)
Chef de Partie - Dinner/PM at Little Palm Island Resort & Spa, a Noble House Resort
Summerland Key, Florida, United States - Full Time
Skills Needed
Precision, Organization, Consistency, Mise En Place, Execution, Knife Skills, Time Management, Communication, Accountability, Attention To Detail, Product Driven Cooking, Technique Refinement
Specialization
Candidates should possess at least two years of professional kitchen experience, demonstrating strong fundamentals, knife skills, and organization. Success requires the ability to perform consistently under pressure, maintain accountability, and show a willingness to continuously learn and adapt.
Experience Required
Minimum 2 year(s)
Chef de Partie (Full Time) at Sige Relais Chateaux
Urtijëi, Trentino-South Tyrol, Italy - Full Time
Skills Needed
High Quality Dish Preparation, Team Collaboration, Kitchen Cleanliness, Food Safety Standards, Hygiene Standards, Clear Communication, Flexibility, High Quality Cuisine Knowledge, Detail Orientation, Working Under Pressure
Specialization
Candidates must have previous experience as a Chef de Partie in a hotel or restaurant setting, possessing in-depth knowledge of high-quality cuisine specific to their area of expertise. Essential qualifications include excellent communication skills, attention to detail, the ability to work under pressure, and flexibility regarding variable working hours.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie - Goji at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bangkok, , Thailand - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Portion Control, Garnish, Menu Specials Communication, Special Meal Preparation, Stock Monitoring, Food Safety Logs, Quality Assurance, Staff Training, Scheduling, Employee Counseling, Coaching, Safety Procedures Adherence, Guest Service
Specialization
Candidates should possess 4 to 6 years of related work experience, including at least 2 years in a supervisory capacity, and ideally hold a Technical, Trade, or Vocational School Degree. The position requires physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside strong professional communication and teamwork skills.
Experience Required
Minimum 5 year(s)
Chef de Partie, Steakhouse at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Macao, Macau, Macau S.A.R. - Full Time
Skills Needed
Food Preparation, Cooking, Grilling, Portion Control, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Safety Procedures, Teamwork, Guest Service, Communication, Training Assistance, Scheduling Assistance
Specialization
Candidates should ideally possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, though 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 professional appearance policies.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie Bakery at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Tabuk, Saudi Arabia - Full Time
Skills Needed
Food Preparation, Baking, Food Safety, Sanitation, Kitchen Equipment Operation, Portion Control, Quality Control, Teamwork, Communication, Professionalism, Hygiene Standards
Specialization
Requires a high school diploma or G.E.D. equivalent and less than one year of related work experience. Candidates must be able to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Chef.fe de partie Eldorado at Hôtels Providence & L'Eldorado
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Preparation, Food Plating, Haccp Compliance, Inventory Management, Kitchen Organization, Team Leadership, Staff Training, Menu Development, Food Safety, Hygiene Standards, Hot And Cold Station Management
Specialization
Candidates must have proven experience as a Chef de Partie in a high-quality establishment, specifically with breakfast service. Strong technical skills, organizational rigor, and the ability to work effectively within a team are essential.
Experience Required
Minimum 2 year(s)
Chef De Partie - Pan Asian at Accor
Kathmandu Metropolitan City, Bagamati Province, Nepal - Full Time
Skills Needed
Culinary Skills, Pan Asian Cuisine, Menu Planning, Recipe Development, Food Safety, Team Management, Inventory Control, Cost Control, Creativity, Communication Skills, Organizational Skills, Time Management, Leadership, Cooking Techniques, Presentation Skills, Customer Satisfaction
Specialization
Candidates should have a culinary degree and 3-5 years of experience as a Sous Chef, with extensive knowledge of Pan Asian cuisines. Strong leadership, organizational skills, and proficiency in kitchen management systems are also required.
Experience Required
Minimum 5 year(s)
CHEF DE PARTIE EXTRA H/F/X at Accor
Versailles, Ile-de-France, France - Full Time
Skills Needed
Culinary Arts, Teamwork, Kitchen Management, Haccp, Food Safety, Leadership, Cooking Techniques, Time Management, Adaptability, Creativity, Organization, Mentoring, Communication, Efficiency
Specialization
Requires previous kitchen experience and a strong understanding of cooking temperatures and food safety regulations. Candidates must demonstrate leadership skills, the ability to work under pressure, and a commitment to team collaboration.
Experience Required
Minimum 2 year(s)
Chef De Partie - Pan Asian at Accor
Jaipur, Rajasthan, India - Full Time
Skills Needed
Mise En Place, Food Preparation, Team Management, Recipe Development, Hygiene Standards, Quality Control, Inventory Management, Communication, Training, Problem Solving, Time Management, Colleague Relations, Menu Planning, Safety Compliance, Equipment Maintenance, Portion Control
Specialization
The job requires a strong understanding of culinary practices and the ability to manage a team effectively. Experience in a similar role is preferred, along with adherence to safety and hygiene standards.
Experience Required
Minimum 2 year(s)
Stir Chef D' Partie (P.M.) at MPB Hotel LLC
Lantana, Florida, United States - Full Time
Skills Needed
Planning, Prepping, Setting Up, Quality Service, Food Production, Training, Monitoring Performance, Organization, Cleanliness, Sanitation, Communication, Mathematical Calculations, Attention To Detail, Prioritizing, Delegating, Problem Resolution
Specialization
Candidates must possess five years of experience as a Lead Supervisor in a Five-Star hotel or restaurant and be capable of working all stations on the line, holding a food handling certificate. Essential qualifications also include the ability to communicate clearly in English and perform basic mathematical calculations.
Experience Required
Minimum 5 year(s)
Chef de Partie Cuisine H/F at EphemeraGroup
Montpellier, Occitania, France - Full Time
Skills Needed
Preparation, Cooking, Plating, Recipe Adherence, Quality Control, Team Organization, Supervision, Haccp Compliance, Stock Management, Attention To Detail, Creativity, Leadership, Teamwork, Reactivity
Specialization
Candidates must possess strong technical skills in basic cooking techniques, recipe adherence, and deep knowledge of HACCP standards, along with the ability to work quickly under pressure. Essential personal skills include organization, attention to detail, creativity in plating, leadership for supervising commis, and strong teamwork capabilities; relevant experience in traditional or gastronomic restaurants is required, though experience may outweigh formal qualifications.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F) - LILLE at Tigermilk
Lille, Hauts-de-France, France - Full Time
Skills Needed
Customer Service, Order Taking, Table Service, Menu Knowledge, Client Retention, Teamwork, Energy, Passion For Food
Specialization
Candidates should be passionate about the restaurant industry and prioritize customer satisfaction. A high energy level is essential, and experience handling a busy dining environment is preferred.
Chef de rayon Meuble F/H/X at BUT
Perpignan, Occitania, France - Full Time
Skills Needed
Merchandising, Stock Management, Ordering, Customer Service, Sales Support, Recruitment, Team Integration, Team Training, Team Animation, Commercial Acumen, Team Leadership
Specialization
The ideal candidate is described as energetic, unifying, and an outstanding merchant who excels at animating a team and supporting every member to feel valued and proud. The company is committed to diversity and encourages applications from individuals with disabilities to discuss specific needs.
Chef de Partie Cuisine H/F at EphemeraGroup
Issy-les-Moulineaux, Ile-of-France, France - Full Time
Skills Needed
Preparation, Cutting, Marinating, Cooking Mastery, Plating, Recipe Adherence, Team Organization, Supervision, Haccp Compliance, Hygiene Standards, Stock Management, Detail Orientation, Creativity, Leadership, Teamwork, Reactivity
Specialization
Candidates must possess strong technical skills in basic culinary techniques, including precise cutting, cooking, and plating, along with thorough knowledge of HACCP food safety standards. Essential personal attributes include organization, attention to detail, creativity, leadership capabilities for team supervision, and the ability to work effectively under pressure.
Experience Required
Minimum 2 year(s)
Chef de partie cuisine H/F at Gardinier
Paris, Ile-of-France, France - Full Time
Skills Needed
Team Supervision, Food Preparation, Culinary Techniques, Inventory Management, Kitchen Hygiene, Quality Control, Menu Execution, Time Management, Staff Training, Stock Control, Cooking, Plating
Specialization
Requires at least 3 years of experience in a high-end restaurant or brasserie. Candidates must hold a relevant culinary qualification such as a CAP, BTS, or professional baccalaureate in hospitality.
Experience Required
Minimum 2 year(s)
Bakery Demi Chef de Partie at Residence Inn Marriott Provo South University
Macau, Macau, China - Full Time
Skills Needed
Food Preparation, Cooking, Baking, Temperature Regulation, Portion Control, Food Quality Monitoring, Menu Specials Communication, Recipe Adherence, Cold Food Preparation, Staff Training, Scheduling, Employee Evaluation, Safety Procedures Adherence, Guest Service, Teamwork, Professional Appearance
Specialization
Candidates must be able to prepare and cook food according to established recipes and quality standards, including preparing cold foods and monitoring food quality and quantity. Additionally, the role requires physical stamina for standing, walking, bending, and lifting objects up to 25 pounds, alongside professional conduct and teamwork.
Assisterande Chefskonditor at Grand Hôtel Stockholm
Stockholm, Stockholm County, Sweden - Full Time
Skills Needed
Team Leadership, Coaching, Menu Planning, Scheduling, Production Management, Competency Development, Quality Assurance, Pedagogy, Inspiration, Staff Training, Organization, Collaboration, Purchasing, Inventory Management, Haccp Compliance, Creativity
Specialization
Candidates must have at least 6 years of experience as a pastry chef, preferably with experience in menu development and leadership, and possess a strong passion for the profession. Essential qualities include being a team player, structured problem-solver, pedagogical, creative, communicative, diplomatic, flexible, and stress-resistant.
Experience Required
Minimum 5 year(s)
Gruppchef VA-projektering at AFRY
Uppsala, Uppsala County, Sweden - Full Time
Skills Needed
Water And Wastewater System Design, Drainage Investigations, Line Coordination, Economic Monitoring, Project Management, Investigations, Design, Dimensioning, Autocad, Mentoring, Consulting, Contractor Experience, Client Experience, Swedish, English
Specialization
Candidates must have several years of experience in water and wastewater design as a consultant, contractor, or client, along with proficiency in AutoCad and a driver's license. A relevant university or civil engineering degree is preferred, or equivalent industry experience, and fluency in both Swedish and English is required.
Experience Required
Minimum 5 year(s)
Sous Chef - Oriental Pearl at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Ho Chi Minh City, Ho Chi Minh, Vietnam -
Full Time

Start Date

Immediate

Expiry Date

02 Jul, 26

Salary

0.0

Posted On

03 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen management, Food safety, Inventory management, Staff supervision, Menu production, Sanitation standards, Team leadership, Quality control, Staff training, Conflict resolution, Operational efficiency, Equipment maintenance, Guest service, FIFO inventory, Coaching, Communication

Industry

Hospitality

Description
Works together with the staff as a team to gain optimum production and exceed guest needs. Inspects grooming and attire of staff and rectifies any deficiencies. Completes opening and closing duties including setting up supplies and tools, cleaning all equipment and areas, including opening and locking doors, etc. Inspect kitchens, restaurants storage areas for organization and food safety, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor production, safety and food safety. Assist the Chief Steward in Managing the day to day “heart of the house” operations for kitchens, restaurants, room service, banqueting and lounges in attaining their established company standards of operation, sanitation, accident prevention. Works closely with the Chief Steward and assists the other food and beverage areas in attaining their goals and standards. Complete required paperwork and orders for maintenance repairs. Communicate handover to next shift.   Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Read and visually verify information in a variety of formats (e.g., small print). Visually inspect tools, equipment, or machines (e.g., to identify defects). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move through narrow, confined, or elevated spaces. Move up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.   PREFERRED QUALIFICATIONS Education:                                                High school diploma  Related Work Experience:                     At least 2 years of related work experience. Supervisory Experience:                        At least 1 year of supervisory experience. License or Certification:                         Food Safety certification course     At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates.  We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.  The Autograph Collection is a growing collection of four and five-star independent hotels, each offering unique and memorable experiences. Each hotel is thoughtfully chosen for its quality, originality, bold character, and ability to offer today’s traveler a range of unique experiences suited to their individual sense of style and adventure. All Autograph Collection hotels look to attract The Individualist, the brand's target consumer. The Individualist is someone who uses travel as an opportunity to add to their personal narrative – in essence they are hand selecting our hotels whether for personal or corporate travel because it is much more than simply a place to rest. In joining Autograph Collection, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
Responsibilities
The Sous Chef will manage day-to-day kitchen operations, ensuring high standards of food safety, sanitation, and production efficiency. They will also supervise, train, and motivate staff while maintaining positive guest relations and operational excellence.
Sous Chef - Oriental Pearl at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Ho Chi Minh City, Ho Chi Minh, Vietnam - Full Time
Skills Needed
Kitchen Management, Food Safety, Inventory Management, Staff Supervision, Menu Production, Sanitation Standards, Team Leadership, Quality Control, Staff Training, Conflict Resolution, Operational Efficiency, Equipment Maintenance, Guest Service, Fifo Inventory, Coaching, Communication
Specialization
Candidates must have at least 2 years of related work experience and 1 year of supervisory experience. A high school diploma and a Food Safety certification are required for this role.
Experience Required
Minimum 2 year(s)
CHEF DE SECTEUR BÂTI (H/F) at Groupement Les Mousquetaires
Pont-Audemer, Normandy, France - Full Time
Skills Needed
Team Leadership, Commercial Strategy, Customer Satisfaction, Building Materials Management, Performance Management, Sales Development, Forklift Operation, Retail Management
Specialization
Requires significant experience in a similar role and a strong background in commercial and human strategy. Must be capable of operating forklifts and demonstrate leadership skills.
Experience Required
Minimum 2 year(s)
Chef de Partie - Dinner/PM at Little Palm Island Resort & Spa, a Noble House Resort
Summerland Key, Florida, United States - Full Time
Skills Needed
Precision, Organization, Consistency, Mise En Place, Execution, Knife Skills, Time Management, Communication, Accountability, Attention To Detail, Product Driven Cooking, Technique Refinement
Specialization
Candidates should possess at least two years of professional kitchen experience, demonstrating strong fundamentals, knife skills, and organization. Success requires the ability to perform consistently under pressure, maintain accountability, and show a willingness to continuously learn and adapt.
Experience Required
Minimum 2 year(s)
Chef de Partie (Full Time) at Sige Relais Chateaux
Urtijëi, Trentino-South Tyrol, Italy - Full Time
Skills Needed
High Quality Dish Preparation, Team Collaboration, Kitchen Cleanliness, Food Safety Standards, Hygiene Standards, Clear Communication, Flexibility, High Quality Cuisine Knowledge, Detail Orientation, Working Under Pressure
Specialization
Candidates must have previous experience as a Chef de Partie in a hotel or restaurant setting, possessing in-depth knowledge of high-quality cuisine specific to their area of expertise. Essential qualifications include excellent communication skills, attention to detail, the ability to work under pressure, and flexibility regarding variable working hours.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie - Goji at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bangkok, , Thailand - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Portion Control, Garnish, Menu Specials Communication, Special Meal Preparation, Stock Monitoring, Food Safety Logs, Quality Assurance, Staff Training, Scheduling, Employee Counseling, Coaching, Safety Procedures Adherence, Guest Service
Specialization
Candidates should possess 4 to 6 years of related work experience, including at least 2 years in a supervisory capacity, and ideally hold a Technical, Trade, or Vocational School Degree. The position requires physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside strong professional communication and teamwork skills.
Experience Required
Minimum 5 year(s)
Chef de Partie, Steakhouse at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Macao, Macau, Macau S.A.R. - Full Time
Skills Needed
Food Preparation, Cooking, Grilling, Portion Control, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Safety Procedures, Teamwork, Guest Service, Communication, Training Assistance, Scheduling Assistance
Specialization
Candidates should ideally possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, though 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 professional appearance policies.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie Bakery at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Tabuk, Saudi Arabia - Full Time
Skills Needed
Food Preparation, Baking, Food Safety, Sanitation, Kitchen Equipment Operation, Portion Control, Quality Control, Teamwork, Communication, Professionalism, Hygiene Standards
Specialization
Requires a high school diploma or G.E.D. equivalent and less than one year of related work experience. Candidates must be able to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Chef.fe de partie Eldorado at Hôtels Providence & L'Eldorado
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Preparation, Food Plating, Haccp Compliance, Inventory Management, Kitchen Organization, Team Leadership, Staff Training, Menu Development, Food Safety, Hygiene Standards, Hot And Cold Station Management
Specialization
Candidates must have proven experience as a Chef de Partie in a high-quality establishment, specifically with breakfast service. Strong technical skills, organizational rigor, and the ability to work effectively within a team are essential.
Experience Required
Minimum 2 year(s)
Chef De Partie - Pan Asian at Accor
Kathmandu Metropolitan City, Bagamati Province, Nepal - Full Time
Skills Needed
Culinary Skills, Pan Asian Cuisine, Menu Planning, Recipe Development, Food Safety, Team Management, Inventory Control, Cost Control, Creativity, Communication Skills, Organizational Skills, Time Management, Leadership, Cooking Techniques, Presentation Skills, Customer Satisfaction
Specialization
Candidates should have a culinary degree and 3-5 years of experience as a Sous Chef, with extensive knowledge of Pan Asian cuisines. Strong leadership, organizational skills, and proficiency in kitchen management systems are also required.
Experience Required
Minimum 5 year(s)
CHEF DE PARTIE EXTRA H/F/X at Accor
Versailles, Ile-de-France, France - Full Time
Skills Needed
Culinary Arts, Teamwork, Kitchen Management, Haccp, Food Safety, Leadership, Cooking Techniques, Time Management, Adaptability, Creativity, Organization, Mentoring, Communication, Efficiency
Specialization
Requires previous kitchen experience and a strong understanding of cooking temperatures and food safety regulations. Candidates must demonstrate leadership skills, the ability to work under pressure, and a commitment to team collaboration.
Experience Required
Minimum 2 year(s)
Chef De Partie - Pan Asian at Accor
Jaipur, Rajasthan, India - Full Time
Skills Needed
Mise En Place, Food Preparation, Team Management, Recipe Development, Hygiene Standards, Quality Control, Inventory Management, Communication, Training, Problem Solving, Time Management, Colleague Relations, Menu Planning, Safety Compliance, Equipment Maintenance, Portion Control
Specialization
The job requires a strong understanding of culinary practices and the ability to manage a team effectively. Experience in a similar role is preferred, along with adherence to safety and hygiene standards.
Experience Required
Minimum 2 year(s)
Stir Chef D' Partie (P.M.) at MPB Hotel LLC
Lantana, Florida, United States - Full Time
Skills Needed
Planning, Prepping, Setting Up, Quality Service, Food Production, Training, Monitoring Performance, Organization, Cleanliness, Sanitation, Communication, Mathematical Calculations, Attention To Detail, Prioritizing, Delegating, Problem Resolution
Specialization
Candidates must possess five years of experience as a Lead Supervisor in a Five-Star hotel or restaurant and be capable of working all stations on the line, holding a food handling certificate. Essential qualifications also include the ability to communicate clearly in English and perform basic mathematical calculations.
Experience Required
Minimum 5 year(s)
Chef de Partie Cuisine H/F at EphemeraGroup
Montpellier, Occitania, France - Full Time
Skills Needed
Preparation, Cooking, Plating, Recipe Adherence, Quality Control, Team Organization, Supervision, Haccp Compliance, Stock Management, Attention To Detail, Creativity, Leadership, Teamwork, Reactivity
Specialization
Candidates must possess strong technical skills in basic cooking techniques, recipe adherence, and deep knowledge of HACCP standards, along with the ability to work quickly under pressure. Essential personal skills include organization, attention to detail, creativity in plating, leadership for supervising commis, and strong teamwork capabilities; relevant experience in traditional or gastronomic restaurants is required, though experience may outweigh formal qualifications.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F) - LILLE at Tigermilk
Lille, Hauts-de-France, France - Full Time
Skills Needed
Customer Service, Order Taking, Table Service, Menu Knowledge, Client Retention, Teamwork, Energy, Passion For Food
Specialization
Candidates should be passionate about the restaurant industry and prioritize customer satisfaction. A high energy level is essential, and experience handling a busy dining environment is preferred.
Chef de rayon Meuble F/H/X at BUT
Perpignan, Occitania, France - Full Time
Skills Needed
Merchandising, Stock Management, Ordering, Customer Service, Sales Support, Recruitment, Team Integration, Team Training, Team Animation, Commercial Acumen, Team Leadership
Specialization
The ideal candidate is described as energetic, unifying, and an outstanding merchant who excels at animating a team and supporting every member to feel valued and proud. The company is committed to diversity and encourages applications from individuals with disabilities to discuss specific needs.
Chef de Partie Cuisine H/F at EphemeraGroup
Issy-les-Moulineaux, Ile-of-France, France - Full Time
Skills Needed
Preparation, Cutting, Marinating, Cooking Mastery, Plating, Recipe Adherence, Team Organization, Supervision, Haccp Compliance, Hygiene Standards, Stock Management, Detail Orientation, Creativity, Leadership, Teamwork, Reactivity
Specialization
Candidates must possess strong technical skills in basic culinary techniques, including precise cutting, cooking, and plating, along with thorough knowledge of HACCP food safety standards. Essential personal attributes include organization, attention to detail, creativity, leadership capabilities for team supervision, and the ability to work effectively under pressure.
Experience Required
Minimum 2 year(s)
Chef de partie cuisine H/F at Gardinier
Paris, Ile-of-France, France - Full Time
Skills Needed
Team Supervision, Food Preparation, Culinary Techniques, Inventory Management, Kitchen Hygiene, Quality Control, Menu Execution, Time Management, Staff Training, Stock Control, Cooking, Plating
Specialization
Requires at least 3 years of experience in a high-end restaurant or brasserie. Candidates must hold a relevant culinary qualification such as a CAP, BTS, or professional baccalaureate in hospitality.
Experience Required
Minimum 2 year(s)
Bakery Demi Chef de Partie at Residence Inn Marriott Provo South University
Macau, Macau, China - Full Time
Skills Needed
Food Preparation, Cooking, Baking, Temperature Regulation, Portion Control, Food Quality Monitoring, Menu Specials Communication, Recipe Adherence, Cold Food Preparation, Staff Training, Scheduling, Employee Evaluation, Safety Procedures Adherence, Guest Service, Teamwork, Professional Appearance
Specialization
Candidates must be able to prepare and cook food according to established recipes and quality standards, including preparing cold foods and monitoring food quality and quantity. Additionally, the role requires physical stamina for standing, walking, bending, and lifting objects up to 25 pounds, alongside professional conduct and teamwork.
Assisterande Chefskonditor at Grand Hôtel Stockholm
Stockholm, Stockholm County, Sweden - Full Time
Skills Needed
Team Leadership, Coaching, Menu Planning, Scheduling, Production Management, Competency Development, Quality Assurance, Pedagogy, Inspiration, Staff Training, Organization, Collaboration, Purchasing, Inventory Management, Haccp Compliance, Creativity
Specialization
Candidates must have at least 6 years of experience as a pastry chef, preferably with experience in menu development and leadership, and possess a strong passion for the profession. Essential qualities include being a team player, structured problem-solver, pedagogical, creative, communicative, diplomatic, flexible, and stress-resistant.
Experience Required
Minimum 5 year(s)
Gruppchef VA-projektering at AFRY
Uppsala, Uppsala County, Sweden - Full Time
Skills Needed
Water And Wastewater System Design, Drainage Investigations, Line Coordination, Economic Monitoring, Project Management, Investigations, Design, Dimensioning, Autocad, Mentoring, Consulting, Contractor Experience, Client Experience, Swedish, English
Specialization
Candidates must have several years of experience in water and wastewater design as a consultant, contractor, or client, along with proficiency in AutoCad and a driver's license. A relevant university or civil engineering degree is preferred, or equivalent industry experience, and fluency in both Swedish and English is required.
Experience Required
Minimum 5 year(s)