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Chef Jobs overseas

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Research and Development Chef at Goode Company Restaurants
Houston, Texas, United States - Full Time
Skills Needed
Culinary Innovation, Recipe Development, Food Science, Market Analysis, Product Formulation, Food Safety, Haccp, Project Management, Culinary Leadership, Cost Management, Scalability, Ingredient Functionality, Menu Development, Cross Functional Collaboration, Trend Analysis, Quality Control
Specialization
Candidates must have 5–10 years of experience in high-volume kitchens, food manufacturing, or R&D environments. A bachelor's degree in Culinary Arts or Food Science is preferred, along with deep knowledge of food safety regulations and culinary techniques.
Experience Required
Minimum 5 year(s)
Områdeschef IS/IT - Ringhals at vattenfall
Varberg, Halland County, Sweden - Full Time
Skills Needed
Is/It Management, It Security, Digital Development, Leadership, It Infrastructure, Telecommunication, Radio Communication, Command Center Solutions, It Governance, Supplier Management, Budget Management, Strategic Planning, Problem Solving, Stakeholder Management, Process Management, Risk Management
Specialization
Candidates must possess a university or college degree in a relevant field and demonstrate many years of experience leading IS/IT operations and IT security functions, particularly in environments demanding high availability and security. Essential requirements include very good communication skills in both Swedish and English, deep competence in IT infrastructure, governance, security, and process management, along with experience in supplier and contract management.
Experience Required
Minimum 10 year(s)
Chef de projet Outils métiers at Interlogement 93
Montreuil, Ile-de-France, France - Full Time
Skills Needed
Project Management, Information Systems, User Needs Analysis, Change Management, Software Development, Stakeholder Coordination, Technical Maintenance, Technological Watch, Data Management, Business Analysis, Technical Writing, User Support, Cross Functional Collaboration, Autonomy, Rigor, Organization
Specialization
Candidates must hold a Bachelor's or Master's degree in Information Systems, Computer Science, or Data Management, coupled with solid technical and functional skills, including experience in Project Ownership (MOA) and SI project management. Essential behavioral competencies include strong listening skills, user orientation, cross-functional collaboration ability, autonomy, rigor, and a marked interest in the social sector.
Experience Required
Minimum 2 year(s)
Sous Chef II-- Private School at Brock & Company Inc
Crownsville, Maryland, United States - Full Time
Skills Needed
Food Production, Cooking, Menu Shaping, Staff Mentoring, Scratch Cooking, Inventory Control, Purchasing, Training, Food Safety Regulations, Customer Service, Catering Production, Supervision, Problem Solving, Leadership, Food Handling
Specialization
Essential requirements include comprehension of verbal and written food recipes, production orders, and cooking instructions for daily menu preparation, alongside following all health and safety regulations regarding equipment use and hygiene. Candidates must possess a positive attitude and be physically capable of standing for extended periods and lifting food items.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie - Pasola at Marriott Residence Inn Vaughan Residence Inn Courtyard Creekbank
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Teamwork, Communication, Safety Procedures, Time Management, Customer Service, Problem Solving, Training, Scheduling, Food Safety, Garnishing, Recipe Adherence, Portion Control, Professional Appearance
Specialization
Candidates should have at least 3 years of related work experience and a technical, trade, or vocational school degree is preferred. No supervisory experience is required, and there are no specific licensing or certification requirements mentioned.
Experience Required
Minimum 2 year(s)
Chef(fe) d’équipe Production at LAPEYRE
La Magdelaine-sur-Tarn, Occitania, France - Full Time
Skills Needed
Team Management, Production Coordination, Quality Control, Productivity Monitoring, Continuous Improvement, Industrial Processes Knowledge, Team Organization, Performance Indicators Interpretation, Safety Regulations Knowledge, Quality Regulations Knowledge, Production Tracking Software
Specialization
Candidates must possess knowledge of industrial processes and production methods, along with basic team management and workstation organization skills. A background including a high school diploma up to a two-year post-secondary degree in Industrial Production or Maintenance is required.
Experience Required
Minimum 2 year(s)
Chef(fe) d’équipe Production at LAPEYRE
La Magdelaine-sur-Tarn, Occitania, France - Full Time
Skills Needed
Team Management, Production Coordination, Quality Control, Productivity Monitoring, Continuous Improvement, Industrial Processes Knowledge, Team Organization, Performance Indicators Interpretation, Safety Regulations, Production Tracking Software
Specialization
Candidates must have knowledge of industrial processes and production methods, along with basic team management and workstation organization skills. A minimum education level of a vocational certificate up to a two-year technical degree in Industrial Production, Maintenance, or equivalent is required.
Experience Required
Minimum 2 year(s)
Chef(fe) de projet Salesforce at RCA
Saint-Herblain, Pays de la Loire, France - Full Time
Skills Needed
Salesforce, Crm, Project Management, Roadmap Management, Backlog Management, User Stories, Functional Specifications, Technical Specifications, Change Management, Sales Cloud, Service Cloud, Experience Cloud, Marketing Cloud, Api Comprehension, Integration, Uat
Specialization
Candidates must have a minimum of 3 to 5 years of experience working with Salesforce, preferably with experience in a consulting firm or as an end client. Essential soft skills include excellent communication, analytical thinking, pedagogy, and the ability to provide reasoned refusals.
Experience Required
Minimum 2 year(s)
Chef d'équipe Technique (H/F) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Team Management, Preventive Maintenance, Corrective Maintenance, Regulatory Compliance, Energy Performance, Planning, Budget Tracking, Vendor Coordination, Fire Safety, Building Engineering, Network Basics, Leadership, Rigor, Autonomy, Analytical Skills, Interdepartmental Communication
Specialization
Candidates must have a minimum of a Bachelor's degree (Bac +3) in building engineering or equivalent, coupled with at least 3 years of experience in a demanding hotel, IGH (High-Rise Building), or tertiary environment. Essential qualifications include strong knowledge of fire safety (SSIAP 1, 2, or 3), familiarity with IGH regulations, labor code, and environmental standards, alongside operational leadership skills.
Experience Required
Minimum 2 year(s)
CHEF, SOUS - NEW ORLEANS, LA at Compass Group
New Orleans, Louisiana, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Food Preparation, Catering, Cost Control, Food Safety, Sanitation, Team Leadership, Communication, Microsoft Office, Client Satisfaction, High Volume Cooking, Batch Cooking, Food Presentation, Culinary Trends, Operational Expertise
Specialization
Candidates should have an A.S. degree or equivalent experience along with some progressive culinary or kitchen management experience. Catering experience and knowledge of food trends are preferred, along with proficiency in Microsoft Office.
Experience Required
Minimum 2 year(s)
Second de cuisine / Sous-Chef at BaxterStorey
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Arts, Authentic Dish Creation, Recipe Preparation, Food Cooking, Hygiene Standards, Food Safety, Food Production Supervision, New Recipe Suggestion, Inventory Management, Quality Control, Customer Relations, Team Communication, Kitchen Organization, Equipment Maintenance, Attention To Detail, Organizational Skills
Specialization
The ideal candidate should have proven experience as a Chef de Partie or Sous-Chef, or a genuine passion for cooking, coupled with knowledge of various culinary techniques and cuisines. Essential qualifications include basic knowledge of food safety and hygiene practices, the ability to work in a fast-paced environment, excellent attention to detail, strong organizational skills, and solid teamwork and communication abilities.
Experience Required
Minimum 2 year(s)
Second de cuisine / Sous-Chef at BaxterStorey
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Arts, Authentic Dish Creation, Recipe Adherence, Hygiene Standards, Food Safety, Production Supervision, Recipe Suggestion, Inventory Management, Quality Control, Service Participation, Client Relations, Team Communication, Kitchen Organization, Equipment Maintenance, Attention To Detail, Organizational Skills
Specialization
Candidates must possess proven experience as a Chef de Partie or Sous-Chef, or demonstrate a genuine passion for cooking, along with knowledge of culinary techniques and food safety practices. Essential qualifications include the ability to work in a fast-paced environment, excellent attention to detail, strong organizational skills, and solid teamwork and communication abilities.
Experience Required
Minimum 2 year(s)
Chef de brigade réception H/F at Barrière
Deauville, Normandy, France - Full Time
Skills Needed
Coordination, Guest Satisfaction, Telephone Communication, Email Communication, Client Relationship Management, Interdepartmental Communication, Standard Adherence, Administrative Management, Invoicing, Complaint Registration, Room Assignment, Cash Management, Supervision, Team Leadership, Problem Resolution, Professional Presentation
Specialization
A first experience in luxury hospitality as a Brigade Chief is recommended, requiring excellent interpersonal skills, integrity, discretion, curiosity, good presentation, rigor, organization, versatility, and teamwork. Professional English proficiency is also recommended.
Experience Required
Minimum 2 year(s)
YC FTYR Sous Chef Summer 2026 at LMLC OPERATIONS LLC
Big Sky, Montana, United States - Full Time
Skills Needed
Culinary Arts, Guest Service, Team Leadership, Kitchen Operations, Food Preparation, Regional American Cuisine, Hospitality Management, Safety Procedures, Budget Management, Food Presentation
Specialization
Candidates must possess a certificate in culinary arts or a relevant field, coupled with at least six years of experience as a Cook or Line Cook, preferably in a resort or club setting, with high proficiency in regional American cuisine. Proven ability to lead and manage a culinary team and knowledge of world-class hospitality management are also required.
Experience Required
Minimum 5 year(s)
Chef de projet Salesforce H/F at NEXTON
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Salesforce, Sales Cloud, Service Cloud, Project Management, Business Requirements Gathering, Functional Specifications, Build Orchestration, Deployment Orchestration, System Integration, Erp, Data Lake, Agile, Jira, Confluence, Kpi Management, Budget Management
Specialization
Candidates must have a minimum of 5 years of experience in Salesforce project management, ideally involving multi-cloud deployments, and possess strong Agile culture and experience with high-volume data projects. Perfect mastery of Jira and Confluence, excellent analytical skills, synthesis ability, and strong transversal communication skills are essential.
Experience Required
Minimum 5 year(s)
Chef de Partie -South Indian at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, tamil nadu, India - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Food Safety, Cold Food Preparation, Team Support, Communication, Training Assistance, Scheduling Assistance, Employee Evaluation, Discipline, Coaching, Safety Procedures, Professional Appearance
Specialization
Candidates must have at least 3 years of related work experience, though no formal supervisory experience is required. A preferred qualification includes a Technical, Trade, or Vocational School Degree, and no specific license or certification is mandatory.
Experience Required
Minimum 2 year(s)
Chef de Partie Pastry (m/w/d) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Berlin, , Germany - Full Time
Skills Needed
Creative Ideas, Independent Work, Dessert Preparation, Buffet Preparation, Social Media Content Creation, Hygiene Compliance (Haccp), Inventory Control, Teamwork, Organizational Skills, Communication Skills, Attention To Detail, Culinary Management, Luxury Hospitality Experience
Specialization
Candidates must possess a completed culinary education or a degree in Culinary Management, coupled with solid professional experience in high-end cuisine or Patisserie within luxury hotels, ideally including experience with large banquets. Essential requirements include self-assuredness, teamwork, organizational skills, strong communication abilities, very good German and good English language skills, and a valid visa for Germany.
Experience Required
Minimum 2 year(s)
Chef de Cuisine Tournant H/F at GROUPE RESTALLIANCE
Metz, Grand Est, France - Full Time
Skills Needed
Team Leadership, Culinary Quality Assurance, Substitute Management, Staff Scheduling, Knowledge Sharing, Recruitment, Supplier Ordering, Local Producer Relations, Performance Optimization, Client Satisfaction, Kitchen Safety, Haccp Standards, Computer Proficiency, Adaptability, Initiative
Specialization
Candidates must have formal culinary training and proven experience in an equivalent role, demonstrating the ability to adapt quickly to new establishment contexts. Proficiency in culinary techniques, HACCP standards, and computer tools is mandatory, driven by a passion for the profession and strong initiative.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie - Bakery at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, , India - Full Time
Skills Needed
Food Preparation, Cooking, Baking, Portion Control, Garnishing, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Safety Procedures, Teamwork, Communication, Guest Service, Training, Scheduling, Employee Evaluation
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no prior supervisory experience is necessary. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie - Bakery at Radisson Hotel Group
Makkah Al Mukarramah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Culinary Skills, Food Safety, Hygiene Regulations, Guest Service, Problem Resolution, Cost Control, Inventory Control, Teamwork, Compliance, Bakery Artistry
Specialization
Candidates must have proven experience in a relevant role within a busy kitchen, preferably in a 5-star hotel, and must be located in Jeddah for food testing purposes. Essential qualifications include strong culinary skills, knowledge of food safety and hygiene, a hands-on approach, and a commitment to exceptional guest service.
Experience Required
Minimum 2 year(s)
Research and Development Chef at Goode Company Restaurants
Houston, Texas, United States -
Full Time

Start Date

Immediate

Expiry Date

19 Jul, 26

Salary

0.0

Posted On

20 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary innovation, Recipe development, Food science, Market analysis, Product formulation, Food safety, HACCP, Project management, Culinary leadership, Cost management, Scalability, Ingredient functionality, Menu development, Cross-functional collaboration, Trend analysis, Quality control

Industry

Restaurants

Description
Company Summary:  Since 1977—when Jim Goode first opened the doors of his barbeque house, flooding the street with the sweet smell of mesquite—it’s been our mission to share and preserve a way of life that honors the deep intermingling of cultures and cuisines that defines this vast backyard of ours: the salt of the Gulf. The soul of the South. The spice of the border. And that sweet smoke of Texas. The tried-and-true ways of doing things that take longer but taste better, from hand-blending our own sauces and spices to knowing personally each ranchman, fisherman, and farmer we choose as partners. And while we’ve slowly grown our restaurants to reflect even more of our region, we continue to celebrate the time-tested recipes, live-fire cooking, and scratch-made everything that got us started.  Hand-crimping empanadas. Fishing before dawn on the Gulf. Cooking over south Texas campfires. These are the moments that have shaped the life of Goode Company President Levi Goode and infused his Houston restaurants with bona fide Texas soul and bold flavor aplenty. Levi was classically trained as a chef at the Culinary Institute of America, and he’s been twice nominated for James Beard’s Outstanding Restaurateur award. He’s become known for translating his personal passions, travels, and family traditions into rich culinary experiences that bring people together—and his latest project is no exception.   Job Summary:  The R&D Chef is responsible for leading the culinary research and development process, driving innovation, and developing new recipes, menu items, and food products. This role combines culinary artistry with strategic product development, ensuring alignment with market trends, consumer preferences, and operational feasibility. The ideal candidate will have a deep understanding of food science, culinary techniques, and emerging trends, working closely with cross-functional teams to bring innovative food concepts to life.  Key Responsibilities:  Product Innovation & Development:  * Conceptualize, develop, and test new recipes, menu items, and food products for restaurants, concessions, events and retail. * Experiment with ingredients, flavors, cooking techniques, and presentation styles to enhance product offerings. * Ensure recipes and formulations align with brand identity, nutritional guidelines, and cost parameters. * Adapt global and emerging food trends into innovative, scalable culinary solutions. Research & Market Analysis:  * Conduct food trend analysis, competitive benchmarking, and consumer research to identify opportunities for innovation. * Collaborate with marketing, sales, and insights teams to understand customer preferences and develop relevant offerings. * Stay up to date on emerging ingredients, sustainability practices, and culinary advancements. Cross-Functional Collaboration:  * Partner with operations and supply chain teams to ensure consistency, scalability, and efficiency in production.  * Collaborate with culinary operations team and location management teams to maintain food safety and compliance standards. * Align with brand team, photographers and stakeholders for photo shoots, website work and all related collateral. Culinary Leadership & Training:  * Lead and mentor culinary teams in R&D initiatives, fostering a culture of creativity and excellence. * A true understanding of how to take conceptual ideas and bring them to market in our locations. * Develop training materials and conduct sessions for kitchen staff on new products, cooking methods, and presentation techniques. * Provide guidance on kitchen equipment, food preparation methods, and process improvements. Operational & Cost Management:  * Develop recipes with a focus on cost-effectiveness, ingredient availability, and production feasibility. * Conduct yield analysis, portion control, and food cost assessments to optimize profitability. * Ensure adherence to food safety, allergen management, and labeling regulations. Qualifications & Requirements:  Education & Experience:  * Bachelor’s degree in Culinary Arts, Food Science, or a related field (preferred). * Minimum of 5–10 years of experience in a high-volume kitchen, food manufacturing, or R&D environment. Multi-Unit is a plus. * Experience in new product development, menu innovation, and commercialization. Skills & Competencies:  * Strong culinary creativity and deep knowledge of global cuisines, flavor profiles, and cooking techniques. * Understanding of food science, ingredient functionality, and product formulation. * Knowledge of food safety regulations (FDA, USDA, HACCP, etc.). * Ability to translate restaurant-quality recipes into scalable foodservice or retail products. * Proficiency in kitchen equipment, food preparation techniques, and operational efficiencies. * Excellent project management, problem-solving, and communication skills. * Ability to work collaboratively in a fast-paced, cross-functional environment. Work Environment & Physical Demands:  * Ability to work in test kitchens, production facilities, and corporate office settings. * Frequent standing, lifting, and handling of food products and kitchen equipment. * Travel may be required for supplier visits, culinary expos, and product launches. Benefits:  * Competitive salary with performance-based incentives. * Health, dental, and vision insurance options. * Paid time off and vacation days. * Employee discounts on food and beverages. * Opportunities for career growth within a rapidly expanding brand
Responsibilities
The R&D Chef leads the culinary research and development process to innovate new recipes, menu items, and food products. They collaborate with cross-functional teams to ensure these concepts are scalable, cost-effective, and aligned with brand identity and market trends.
Research and Development Chef at Goode Company Restaurants
Houston, Texas, United States - Full Time
Skills Needed
Culinary Innovation, Recipe Development, Food Science, Market Analysis, Product Formulation, Food Safety, Haccp, Project Management, Culinary Leadership, Cost Management, Scalability, Ingredient Functionality, Menu Development, Cross Functional Collaboration, Trend Analysis, Quality Control
Specialization
Candidates must have 5–10 years of experience in high-volume kitchens, food manufacturing, or R&D environments. A bachelor's degree in Culinary Arts or Food Science is preferred, along with deep knowledge of food safety regulations and culinary techniques.
Experience Required
Minimum 5 year(s)
Områdeschef IS/IT - Ringhals at vattenfall
Varberg, Halland County, Sweden - Full Time
Skills Needed
Is/It Management, It Security, Digital Development, Leadership, It Infrastructure, Telecommunication, Radio Communication, Command Center Solutions, It Governance, Supplier Management, Budget Management, Strategic Planning, Problem Solving, Stakeholder Management, Process Management, Risk Management
Specialization
Candidates must possess a university or college degree in a relevant field and demonstrate many years of experience leading IS/IT operations and IT security functions, particularly in environments demanding high availability and security. Essential requirements include very good communication skills in both Swedish and English, deep competence in IT infrastructure, governance, security, and process management, along with experience in supplier and contract management.
Experience Required
Minimum 10 year(s)
Chef de projet Outils métiers at Interlogement 93
Montreuil, Ile-de-France, France - Full Time
Skills Needed
Project Management, Information Systems, User Needs Analysis, Change Management, Software Development, Stakeholder Coordination, Technical Maintenance, Technological Watch, Data Management, Business Analysis, Technical Writing, User Support, Cross Functional Collaboration, Autonomy, Rigor, Organization
Specialization
Candidates must hold a Bachelor's or Master's degree in Information Systems, Computer Science, or Data Management, coupled with solid technical and functional skills, including experience in Project Ownership (MOA) and SI project management. Essential behavioral competencies include strong listening skills, user orientation, cross-functional collaboration ability, autonomy, rigor, and a marked interest in the social sector.
Experience Required
Minimum 2 year(s)
Sous Chef II-- Private School at Brock & Company Inc
Crownsville, Maryland, United States - Full Time
Skills Needed
Food Production, Cooking, Menu Shaping, Staff Mentoring, Scratch Cooking, Inventory Control, Purchasing, Training, Food Safety Regulations, Customer Service, Catering Production, Supervision, Problem Solving, Leadership, Food Handling
Specialization
Essential requirements include comprehension of verbal and written food recipes, production orders, and cooking instructions for daily menu preparation, alongside following all health and safety regulations regarding equipment use and hygiene. Candidates must possess a positive attitude and be physically capable of standing for extended periods and lifting food items.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie - Pasola at Marriott Residence Inn Vaughan Residence Inn Courtyard Creekbank
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Teamwork, Communication, Safety Procedures, Time Management, Customer Service, Problem Solving, Training, Scheduling, Food Safety, Garnishing, Recipe Adherence, Portion Control, Professional Appearance
Specialization
Candidates should have at least 3 years of related work experience and a technical, trade, or vocational school degree is preferred. No supervisory experience is required, and there are no specific licensing or certification requirements mentioned.
Experience Required
Minimum 2 year(s)
Chef(fe) d’équipe Production at LAPEYRE
La Magdelaine-sur-Tarn, Occitania, France - Full Time
Skills Needed
Team Management, Production Coordination, Quality Control, Productivity Monitoring, Continuous Improvement, Industrial Processes Knowledge, Team Organization, Performance Indicators Interpretation, Safety Regulations Knowledge, Quality Regulations Knowledge, Production Tracking Software
Specialization
Candidates must possess knowledge of industrial processes and production methods, along with basic team management and workstation organization skills. A background including a high school diploma up to a two-year post-secondary degree in Industrial Production or Maintenance is required.
Experience Required
Minimum 2 year(s)
Chef(fe) d’équipe Production at LAPEYRE
La Magdelaine-sur-Tarn, Occitania, France - Full Time
Skills Needed
Team Management, Production Coordination, Quality Control, Productivity Monitoring, Continuous Improvement, Industrial Processes Knowledge, Team Organization, Performance Indicators Interpretation, Safety Regulations, Production Tracking Software
Specialization
Candidates must have knowledge of industrial processes and production methods, along with basic team management and workstation organization skills. A minimum education level of a vocational certificate up to a two-year technical degree in Industrial Production, Maintenance, or equivalent is required.
Experience Required
Minimum 2 year(s)
Chef(fe) de projet Salesforce at RCA
Saint-Herblain, Pays de la Loire, France - Full Time
Skills Needed
Salesforce, Crm, Project Management, Roadmap Management, Backlog Management, User Stories, Functional Specifications, Technical Specifications, Change Management, Sales Cloud, Service Cloud, Experience Cloud, Marketing Cloud, Api Comprehension, Integration, Uat
Specialization
Candidates must have a minimum of 3 to 5 years of experience working with Salesforce, preferably with experience in a consulting firm or as an end client. Essential soft skills include excellent communication, analytical thinking, pedagogy, and the ability to provide reasoned refusals.
Experience Required
Minimum 2 year(s)
Chef d'équipe Technique (H/F) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Team Management, Preventive Maintenance, Corrective Maintenance, Regulatory Compliance, Energy Performance, Planning, Budget Tracking, Vendor Coordination, Fire Safety, Building Engineering, Network Basics, Leadership, Rigor, Autonomy, Analytical Skills, Interdepartmental Communication
Specialization
Candidates must have a minimum of a Bachelor's degree (Bac +3) in building engineering or equivalent, coupled with at least 3 years of experience in a demanding hotel, IGH (High-Rise Building), or tertiary environment. Essential qualifications include strong knowledge of fire safety (SSIAP 1, 2, or 3), familiarity with IGH regulations, labor code, and environmental standards, alongside operational leadership skills.
Experience Required
Minimum 2 year(s)
CHEF, SOUS - NEW ORLEANS, LA at Compass Group
New Orleans, Louisiana, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Food Preparation, Catering, Cost Control, Food Safety, Sanitation, Team Leadership, Communication, Microsoft Office, Client Satisfaction, High Volume Cooking, Batch Cooking, Food Presentation, Culinary Trends, Operational Expertise
Specialization
Candidates should have an A.S. degree or equivalent experience along with some progressive culinary or kitchen management experience. Catering experience and knowledge of food trends are preferred, along with proficiency in Microsoft Office.
Experience Required
Minimum 2 year(s)
Second de cuisine / Sous-Chef at BaxterStorey
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Arts, Authentic Dish Creation, Recipe Preparation, Food Cooking, Hygiene Standards, Food Safety, Food Production Supervision, New Recipe Suggestion, Inventory Management, Quality Control, Customer Relations, Team Communication, Kitchen Organization, Equipment Maintenance, Attention To Detail, Organizational Skills
Specialization
The ideal candidate should have proven experience as a Chef de Partie or Sous-Chef, or a genuine passion for cooking, coupled with knowledge of various culinary techniques and cuisines. Essential qualifications include basic knowledge of food safety and hygiene practices, the ability to work in a fast-paced environment, excellent attention to detail, strong organizational skills, and solid teamwork and communication abilities.
Experience Required
Minimum 2 year(s)
Second de cuisine / Sous-Chef at BaxterStorey
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Arts, Authentic Dish Creation, Recipe Adherence, Hygiene Standards, Food Safety, Production Supervision, Recipe Suggestion, Inventory Management, Quality Control, Service Participation, Client Relations, Team Communication, Kitchen Organization, Equipment Maintenance, Attention To Detail, Organizational Skills
Specialization
Candidates must possess proven experience as a Chef de Partie or Sous-Chef, or demonstrate a genuine passion for cooking, along with knowledge of culinary techniques and food safety practices. Essential qualifications include the ability to work in a fast-paced environment, excellent attention to detail, strong organizational skills, and solid teamwork and communication abilities.
Experience Required
Minimum 2 year(s)
Chef de brigade réception H/F at Barrière
Deauville, Normandy, France - Full Time
Skills Needed
Coordination, Guest Satisfaction, Telephone Communication, Email Communication, Client Relationship Management, Interdepartmental Communication, Standard Adherence, Administrative Management, Invoicing, Complaint Registration, Room Assignment, Cash Management, Supervision, Team Leadership, Problem Resolution, Professional Presentation
Specialization
A first experience in luxury hospitality as a Brigade Chief is recommended, requiring excellent interpersonal skills, integrity, discretion, curiosity, good presentation, rigor, organization, versatility, and teamwork. Professional English proficiency is also recommended.
Experience Required
Minimum 2 year(s)
YC FTYR Sous Chef Summer 2026 at LMLC OPERATIONS LLC
Big Sky, Montana, United States - Full Time
Skills Needed
Culinary Arts, Guest Service, Team Leadership, Kitchen Operations, Food Preparation, Regional American Cuisine, Hospitality Management, Safety Procedures, Budget Management, Food Presentation
Specialization
Candidates must possess a certificate in culinary arts or a relevant field, coupled with at least six years of experience as a Cook or Line Cook, preferably in a resort or club setting, with high proficiency in regional American cuisine. Proven ability to lead and manage a culinary team and knowledge of world-class hospitality management are also required.
Experience Required
Minimum 5 year(s)
Chef de projet Salesforce H/F at NEXTON
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Salesforce, Sales Cloud, Service Cloud, Project Management, Business Requirements Gathering, Functional Specifications, Build Orchestration, Deployment Orchestration, System Integration, Erp, Data Lake, Agile, Jira, Confluence, Kpi Management, Budget Management
Specialization
Candidates must have a minimum of 5 years of experience in Salesforce project management, ideally involving multi-cloud deployments, and possess strong Agile culture and experience with high-volume data projects. Perfect mastery of Jira and Confluence, excellent analytical skills, synthesis ability, and strong transversal communication skills are essential.
Experience Required
Minimum 5 year(s)
Chef de Partie -South Indian at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, tamil nadu, India - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Food Safety, Cold Food Preparation, Team Support, Communication, Training Assistance, Scheduling Assistance, Employee Evaluation, Discipline, Coaching, Safety Procedures, Professional Appearance
Specialization
Candidates must have at least 3 years of related work experience, though no formal supervisory experience is required. A preferred qualification includes a Technical, Trade, or Vocational School Degree, and no specific license or certification is mandatory.
Experience Required
Minimum 2 year(s)
Chef de Partie Pastry (m/w/d) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Berlin, , Germany - Full Time
Skills Needed
Creative Ideas, Independent Work, Dessert Preparation, Buffet Preparation, Social Media Content Creation, Hygiene Compliance (Haccp), Inventory Control, Teamwork, Organizational Skills, Communication Skills, Attention To Detail, Culinary Management, Luxury Hospitality Experience
Specialization
Candidates must possess a completed culinary education or a degree in Culinary Management, coupled with solid professional experience in high-end cuisine or Patisserie within luxury hotels, ideally including experience with large banquets. Essential requirements include self-assuredness, teamwork, organizational skills, strong communication abilities, very good German and good English language skills, and a valid visa for Germany.
Experience Required
Minimum 2 year(s)
Chef de Cuisine Tournant H/F at GROUPE RESTALLIANCE
Metz, Grand Est, France - Full Time
Skills Needed
Team Leadership, Culinary Quality Assurance, Substitute Management, Staff Scheduling, Knowledge Sharing, Recruitment, Supplier Ordering, Local Producer Relations, Performance Optimization, Client Satisfaction, Kitchen Safety, Haccp Standards, Computer Proficiency, Adaptability, Initiative
Specialization
Candidates must have formal culinary training and proven experience in an equivalent role, demonstrating the ability to adapt quickly to new establishment contexts. Proficiency in culinary techniques, HACCP standards, and computer tools is mandatory, driven by a passion for the profession and strong initiative.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie - Bakery at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, , India - Full Time
Skills Needed
Food Preparation, Cooking, Baking, Portion Control, Garnishing, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Safety Procedures, Teamwork, Communication, Guest Service, Training, Scheduling, Employee Evaluation
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no prior supervisory experience is necessary. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie - Bakery at Radisson Hotel Group
Makkah Al Mukarramah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Culinary Skills, Food Safety, Hygiene Regulations, Guest Service, Problem Resolution, Cost Control, Inventory Control, Teamwork, Compliance, Bakery Artistry
Specialization
Candidates must have proven experience in a relevant role within a busy kitchen, preferably in a 5-star hotel, and must be located in Jeddah for food testing purposes. Essential qualifications include strong culinary skills, knowledge of food safety and hygiene, a hands-on approach, and a commitment to exceptional guest service.
Experience Required
Minimum 2 year(s)