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Pastry Sous Chef- Fine Dining at Bern's Steak House
Tampa, Florida, United States - Full Time
Skills Needed
Pastry Preparation, Team Leadership, Staff Training, Kitchen Management, Inventory Management, Food Safety, Servsafe Compliance, Knife Safety, Menu Execution, Quality Control, Communication, Coaching, Problem Solving, Time Management, Sanitation, Culinary Arts
Specialization
Candidates should have a high school diploma and at least two years of experience in a professional pastry environment. A degree in Pastry Arts is preferred, along with the ability to work flexible shifts including nights, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Sous Chef/Kitchen Supervisor at Bern's Steak House
Tampa, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Staff Training, Kitchen Operations, Scheduling, Food Preparation, Team Management, Communication, Problem Solving, Serv Safe Compliance, Knife Safety, Inventory Management, Technology Proficiency, Time Management, Conflict Resolution, Quality Control, Sanitation
Specialization
Candidates must have at least five years of previous culinary experience and a high school diploma or higher. Strong leadership, communication, and interpersonal skills are required to manage kitchen staff and operations effectively.
Experience Required
Minimum 5 year(s)
Executive Chef - Main Village at Knightsbridge Capital Corporation
Greenough, Montana, United States - Full Time
Skills Needed
Food Production, Culinary Leadership, Menu Development, Team Supervision, Budget Management, Guest Satisfaction, Sanitation Compliance, Inventory Management, Hiring, Training, Food Allergies, Service Standards, Organizational Skills, Hospitality
Specialization
Candidates must possess a minimum of six years of fine dining kitchen experience, including three years in management, along with a high school diploma or equivalent and preferably a 2-year Culinary AOS Degree or equivalent training. A valid Food Handler’s License and State Driver’s License are also required.
Experience Required
Minimum 5 year(s)
Chef de rang 20H (H/F)- Paris at Tigermilk
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Teamwork, Energy, Passion For Food, Client Satisfaction
Specialization
You should be passionate about the restaurant industry and prioritize customer satisfaction. An energetic attitude is essential for this role.
Resident Chef (Sur La Table) at CSC Generation
Portland, Oregon, United States - Full Time
Skills Needed
Culinary Talent, Business Acumen, Teaching Skills, Leadership, Team Development, Customer Experience, Brand Representation, Sales Growth, Performance Metrics Analysis, Food Safety Compliance, Inventory Management, Staff Coaching, Customer Loyalty, Problem Solving, Decision Making, Community Engagement
Specialization
Candidates must be at least 21 years old, preferably holding a Culinary degree, and possess 1-2 years of experience as a culinary instructor along with 3-4 years of progressive kitchen management experience. A Valid Food Manager Certification and a proven track record in achieving sales and motivating sales teams are essential qualifications.
Experience Required
Minimum 2 year(s)
Chef de rang - Rooftop en CDD at Barrière
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Micros Software, English Fluency, Teamwork, Fine Dining Service, Order Taking, Cash Handling, Staff Training, Conflict Resolution, Hospitality Standards, Communication, Attention To Detail
Specialization
Candidates must have at least 3 years of experience as a Chef de rang in a traditional restaurant. Proficiency in the Micros software and fluency in English are required for this role.
Experience Required
Minimum 2 year(s)
Chef d'équipe production H/F at IPRH Conseil
Béthune, Hauts-de-France, France - Full Time
Skills Needed
Production Supervision, Planning, Organization, Safety Standards, Quality Assurance, Resource Management, Team Leadership, Process Optimization, Training, Problem Solving, Office Software, Production Technologies, Customer Service, Communication
Specialization
Candidates must possess prior experience in a similar supervisory role within production environments. Essential qualifications include knowledge of office software, production technologies, strong organizational skills, and proven problem-solving abilities.
Experience Required
Minimum 2 year(s)
Pastry Chef - Luxury Property at Apt Resources
Doha, , Qatar - Full Time
Skills Needed
Pastry Preparation, Baking, Dessert Presentation, Menu Development, Leadership, Team Management, Organizational Skills, Time Management, Hygiene And Safety Standards, Culinary Arts, Creativity, Precision
Specialization
Candidates must hold a Bachelor's degree in Pastry or Culinary Arts and possess proven experience in luxury hotels or Michelin-star restaurants. Strong leadership, creative flair, and the ability to work in a fast-paced environment are essential.
Experience Required
Minimum 5 year(s)
Chef de projet applicatif H/F at Inetum
Nantes, Pays de la Loire, France - Full Time
Skills Needed
Project Management, Communication, Leadership, Agile Methodology, Teamwork, Risk Management, Budgeting, Planning, Reporting, Problem Solving, Client Satisfaction, Resource Management, Process Deployment, Action Planning, Consulting
Specialization
Candidates should have a Bac + 4/5 degree in Computer Science and at least 3 years of project management experience. Strong communication, leadership, and teamwork skills are essential.
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, Food Safety Standards, Hygiene Practices, Food Production Supervision, Recipe Suggestion, Inventory Management, Quality Control, Service Participation, Client Relationship Management, 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 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, and strong communication and teamwork skills.
Experience Required
Minimum 2 year(s)
SOUS CHEF DE CUISINE (H/F/X) at Accor
Mandelieu-la-Napoule, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Exemplary Conduct, Kitchen Management, Team Development, Staff Management, Culinary Leadership, Technical Skills, Organizational Skills, Leadership, Rigor, Creativity, Responsibility, Management Capacity, Teamwork, Performance Focus, Customer Satisfaction
Specialization
Candidates must possess a minimum of 5 years of experience along with excellent technical and organizational competencies. Required attributes include recognized leadership, rigor, creativity, a strong sense of responsibility, and high capacity for managing large teams.
Experience Required
Minimum 5 year(s)
Demi Chef De Partie -Banquets at Accor
Nairobi, , Kenya - Full Time
Skills Needed
Food Preparation, Quality Control, Hygiene Standards, Timely Service, Mise En Place, Plating, Team Supervision, Haccp Adherence, Stock Rotation, Portion Control, Inventory Checks, Culinary Arts, Banqueting Operations, A La Carte Service, Leadership Development
Specialization
Candidates must possess a Certificate or Diploma in Culinary Arts or Professional Cookery and have 1 to 3 years of experience in a professional kitchen setting. Prior exposure to à la carte and/or banqueting operations is considered an advantage.
Experience Required
Minimum 2 year(s)
Chef Manager II-- Camp Dining at Brock & Company Inc
Fulton Township, Pennsylvania, United States - Full Time
Skills Needed
Culinary Expertise, Leadership, Menu Development, Food Safety, Budget Management, Employee Training, Time Management, Problem Solving, Communication Skills
Specialization
Candidates should possess a culinary degree or certification and have seven to nine years of relevant experience. Strong skills in food safety, budget management, and employee training are essential.
Experience Required
Minimum 5 year(s)
Senior Souse Chef Gardamange at Accor
Hurghada, Red Sea, Egypt - Full Time
Skills Needed
Cost Control, Quality Control, Hygiene Standards, Food Presentation, Menu Planning, Inventory Management, Staff Scheduling, Personnel Training, Recipe Standardization, Food Safety Systems, Waste Reduction, Chemical Safety, Culinary Techniques, Business Development, Local Cuisine, International Cuisine
Specialization
Candidates must possess extensive practical and managerial experience in relevant kitchen processes, totaling at least five years, along with a minimum of a high school or vocational diploma. Proficiency in English at an intermediate level is required, alongside basic computer application skills and relevant culinary courses or seminars.
Experience Required
Minimum 5 year(s)
Assistant Chef Concierge H/F at Barrière
Paris, Ile-de-France, France - Full Time
Skills Needed
Team Management, Customer Service, Coordination, Quality Assurance, Proactive Planning, Client Advising, Market Knowledge, Complaint Handling, Objective Achievement, Financial Management, Supplier Negotiation, Lqa Standards Training, Leadership, Agility, Detail Orientation, Rigor
Specialization
The ideal candidate must demonstrate commitment to supporting service managers and possess natural, strong leadership, motivation, agility, and constant rigor. A prerequisite for this role is prior experience as an Assistant Chef Concierge or Head Concierge in a 5-star hotel.
Experience Required
Minimum 2 year(s)
Chef de projet nucléaire H/F at Veolia Environnement SA
Chasse-sur-Rhône, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Nuclear Industry Knowledge, Project Management, Subcontractor Management, Reporting, Risk Assessment, Stakeholder Coordination, Budget Management, Resource Planning, Technical Project Leadership, English Proficiency, Communication Skills, Organizational Skills, Autonomy, Teamwork, It Tools Proficiency
Specialization
Candidates must hold a Master's degree (Bac +5) and possess approximately 10 years of experience in the industrial sector, preferably within the nuclear industry. Proficiency in English at a C1 level is required, along with strong project management and leadership skills.
Experience Required
Minimum 10 year(s)
Chef d'équipe production H/F at Veolia Environnement SA
Lézigné, Pays de la Loire, France - Full Time
Skills Needed
Mechanical, Pneumatic, Hydraulic, Electrical, Painting, Blueprint Reading, Assembly Techniques, Erp Usage, Office Software
Specialization
Candidates should have a CAP, BEP, or Bac Pro in relevant fields and at least 2 years of experience in a similar role. Proficiency in mechanical and technical skills, as well as ERP and office software, is required.
Experience Required
Minimum 2 year(s)
The Boxford - Chef de Partie at BaxterStorey
Newbury, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Stock Rotation, Food Labelling, Cleaning, Food Safety, Health Safety, Menu Development, Promotion Planning, Section Management, Cooking Techniques, Communication, Teamwork, Attention To Detail, Customer Service, Innovation, Presentation
Specialization
The ideal candidate must have proven experience as a Chef de Partie in a fast-paced, high-volume kitchen, along with proficiency in diverse cooking techniques and cuisines. Candidates should possess at least Leaving Cert level education or equivalent NVQ qualification, displaying a real passion for food and innovation.
Experience Required
Minimum 2 year(s)
Executive Chef - Hopewell Inn at Genesis Global Group
Hopewell, New Jersey, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Kitchen Sanitation, Staff Training, Recipe Standardization, Inventory Management, Catering Management, Time Management, Team Leadership, Performance Management, High Volume Cooking, Budgeting, Quality Control, Equipment Maintenance
Specialization
Candidates must have at least 5 years of professional kitchen experience and hold a ServSafe certification. Strong organizational, leadership, and time management skills are required to operate effectively in a high-volume environment.
Experience Required
Minimum 5 year(s)
Executive Chef - Hopewell Inn at Genesis Global Group
Hopewell, New Jersey, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Kitchen Sanitation, Staff Training, Recipe Standardization, Inventory Management, Catering Management, Time Management, Leadership, Performance Management, High Volume Cooking, Budgeting, Equipment Maintenance, Attention To Detail, Multi Tasking
Specialization
Candidates must have at least 5 years of professional kitchen experience and hold a ServSafe certification. Strong organizational, leadership, and time management skills are required to operate effectively in a high-volume environment.
Experience Required
Minimum 5 year(s)
Pastry Sous Chef- Fine Dining at Bern's Steak House
Tampa, Florida, United States -
Full Time

Start Date

Immediate

Expiry Date

03 Jul, 26

Salary

0.0

Posted On

04 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Pastry preparation, Team leadership, Staff training, Kitchen management, Inventory management, Food safety, ServSafe compliance, Knife safety, Menu execution, Quality control, Communication, Coaching, Problem solving, Time management, Sanitation, Culinary arts

Industry

Beverage Manufacturing

Description
Bern’s Steak House has been a Tampa Bay icon since Bern and Gert Laxer opened the location in 1956. Bern’s employees have established a reputation for the very best in quality. The wines, steaks, seafood and even the coffee beans selected for roasting display the attention to detail we require. Join a team that is committed to the very best in all things at Bern’s Steak House! Job Summary: Pastry Sous Chef will be responsible to ensure exceptional preparation of all desserts and pastries to all guests and have the ability to develop and maintain a strong team environment that is consistent and continually in accordance to the Bern’s Steak House/Harry Waugh Room standards. This is a mostly PM shift and will need the candidate to work late-night hours. Responsibilities and Duties: Responsible for daily functions of the pastry and Harry Waugh Room kitchen operation Assist in maintaining a motivated, interactive positive team in a diverse environment Assist with training staff Maintain professionalism with team members, managers and guests Communicate team member issues that may arise, such as call outs or any other daily issue Monitor hours and watch the flow of business and make cuts appropriately as to not negatively affect the service levels Ensure prep and execution of all desserts Ensure team is in proper uniform/approved attire Demonstrate positive communication with team Maintain fair and consistent coaching and counseling Attend meetings as necessary Communicate and maintain positive inter-departmental relations Communicate with Pastry Management Team about any shift issues General cleaning to include equipment, floors, walls, coolers, and freezers Ability to work efficiently and effectively Must be able to work a variety of shifts including weekends, days, nights and holidays Ability to perform all functions in the pastry kitchen and assist where needed Ability to work under pressure Ability to work long hours standing over hot stoves and grills Ability to work as a team in a stressful, fast-paced environment Knowledge of different cooking recipes and all kitchen equipment Able to make great quality desserts and pastries Follow ServSafe sanitary compliance throughout every area working in the kitchen Follow all safety procedures to include knife safety Maintain the kitchen work area in an orderly and clean condition Stock supplies for the kitchen in specified locations and maintain area in order Sort and remove trash and clean the garbage cans daily Assist with loading and unloading of food deliveries and supplies when needed Maintain a professional presentable uniform and personal grooming Maintain a sense of ownership for the restaurant Education & Experience Preferable, 2-year degree from an accredited university in Pastry Arts with a restaurant background. High school diploma or higher and 2 year experience in the pastry or related professional area. Physical Demands Ability to sit or stand for extended periods of time Ability to communicate clearly Ability to work long hours as needed Ability to lift 25 – 50 lbs Ability to use knives and kitchen machinery safely and effectively Benefits and Perks Immediate Closed On Mondays Holiday Bonus Shift Pay for Thanksgiving Day and Christmas Eve Tenured Accrual for Paid Time Off Begins On Your Date of Hire; Leave, Vacation, Emergencies and Sick Days (64 to 160 hours) Custom Supplemental Insurance Coverages Through AFLAC Life Insurance Policy (10-, 20-, & 30-year terms) Short Term Disability Income Insurance Accident Advantage On/Off Job Insurance Cancer Protection Insurance Critical Care Protection Insurance Hospital Choice Insurance Bereavement Pay for Loss of Immediate Family, Extended Family, and Pets Family First Discounts 50% off entire bill at Haven restaurant & bar for employee and up to 3 guests 50% off food and non-alcoholic drinks at Bern’s Steak House for employee and up to 3 guests 50% off food and non-alcoholic drinks at the Harry Waugh Dessert Room for employee and up to 3 guests 20% off total purchase at Bern’s Fine Wines & Spirits retail store 20% off entire bill for all meal periods at Élevage SOHO Kitchen & Bar for employee 20% off Spa Services at Spa Evangeline for employee 20% off Epicurean Theatre classes per online purchase Marriott Friends and Family Discount for hotel accommodations Complimentary Manager Shift Meal from the Restaurant’s Menu Free, Secure, Covered Parking Continued Education through Management Training Courses Educational Travel and Experiences for some Culinary, Wine and Spirits Positions 90-Days Custom Packaging Health Plan Options with Tenure Based Employer Contribution Health Dental Vision Internal Career Growth Opportunities 1-Year 401K Employer Match of 25% Up to the First 6% Education Reimbursement Program for Approved Courses and Certifications with Supplemental Reimbursement for Travel and Materials The Company values a diverse workforce with all the unique qualities that individuals of various backgrounds and experiences offer our organization. We are committed to providing opportunities and developing employees to their fullest potential without regard to race, color, gender, age, religion, national origin, marital status, military status, disability, sexual orientation or any other status protected by law.
Responsibilities
The Pastry Sous Chef is responsible for the daily operations of the pastry kitchen, ensuring high-quality dessert preparation and consistent service standards. They will also lead, train, and motivate the kitchen team while maintaining a clean, safe, and efficient work environment.
Pastry Sous Chef- Fine Dining at Bern's Steak House
Tampa, Florida, United States - Full Time
Skills Needed
Pastry Preparation, Team Leadership, Staff Training, Kitchen Management, Inventory Management, Food Safety, Servsafe Compliance, Knife Safety, Menu Execution, Quality Control, Communication, Coaching, Problem Solving, Time Management, Sanitation, Culinary Arts
Specialization
Candidates should have a high school diploma and at least two years of experience in a professional pastry environment. A degree in Pastry Arts is preferred, along with the ability to work flexible shifts including nights, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Sous Chef/Kitchen Supervisor at Bern's Steak House
Tampa, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Staff Training, Kitchen Operations, Scheduling, Food Preparation, Team Management, Communication, Problem Solving, Serv Safe Compliance, Knife Safety, Inventory Management, Technology Proficiency, Time Management, Conflict Resolution, Quality Control, Sanitation
Specialization
Candidates must have at least five years of previous culinary experience and a high school diploma or higher. Strong leadership, communication, and interpersonal skills are required to manage kitchen staff and operations effectively.
Experience Required
Minimum 5 year(s)
Executive Chef - Main Village at Knightsbridge Capital Corporation
Greenough, Montana, United States - Full Time
Skills Needed
Food Production, Culinary Leadership, Menu Development, Team Supervision, Budget Management, Guest Satisfaction, Sanitation Compliance, Inventory Management, Hiring, Training, Food Allergies, Service Standards, Organizational Skills, Hospitality
Specialization
Candidates must possess a minimum of six years of fine dining kitchen experience, including three years in management, along with a high school diploma or equivalent and preferably a 2-year Culinary AOS Degree or equivalent training. A valid Food Handler’s License and State Driver’s License are also required.
Experience Required
Minimum 5 year(s)
Chef de rang 20H (H/F)- Paris at Tigermilk
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Teamwork, Energy, Passion For Food, Client Satisfaction
Specialization
You should be passionate about the restaurant industry and prioritize customer satisfaction. An energetic attitude is essential for this role.
Resident Chef (Sur La Table) at CSC Generation
Portland, Oregon, United States - Full Time
Skills Needed
Culinary Talent, Business Acumen, Teaching Skills, Leadership, Team Development, Customer Experience, Brand Representation, Sales Growth, Performance Metrics Analysis, Food Safety Compliance, Inventory Management, Staff Coaching, Customer Loyalty, Problem Solving, Decision Making, Community Engagement
Specialization
Candidates must be at least 21 years old, preferably holding a Culinary degree, and possess 1-2 years of experience as a culinary instructor along with 3-4 years of progressive kitchen management experience. A Valid Food Manager Certification and a proven track record in achieving sales and motivating sales teams are essential qualifications.
Experience Required
Minimum 2 year(s)
Chef de rang - Rooftop en CDD at Barrière
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Micros Software, English Fluency, Teamwork, Fine Dining Service, Order Taking, Cash Handling, Staff Training, Conflict Resolution, Hospitality Standards, Communication, Attention To Detail
Specialization
Candidates must have at least 3 years of experience as a Chef de rang in a traditional restaurant. Proficiency in the Micros software and fluency in English are required for this role.
Experience Required
Minimum 2 year(s)
Chef d'équipe production H/F at IPRH Conseil
Béthune, Hauts-de-France, France - Full Time
Skills Needed
Production Supervision, Planning, Organization, Safety Standards, Quality Assurance, Resource Management, Team Leadership, Process Optimization, Training, Problem Solving, Office Software, Production Technologies, Customer Service, Communication
Specialization
Candidates must possess prior experience in a similar supervisory role within production environments. Essential qualifications include knowledge of office software, production technologies, strong organizational skills, and proven problem-solving abilities.
Experience Required
Minimum 2 year(s)
Pastry Chef - Luxury Property at Apt Resources
Doha, , Qatar - Full Time
Skills Needed
Pastry Preparation, Baking, Dessert Presentation, Menu Development, Leadership, Team Management, Organizational Skills, Time Management, Hygiene And Safety Standards, Culinary Arts, Creativity, Precision
Specialization
Candidates must hold a Bachelor's degree in Pastry or Culinary Arts and possess proven experience in luxury hotels or Michelin-star restaurants. Strong leadership, creative flair, and the ability to work in a fast-paced environment are essential.
Experience Required
Minimum 5 year(s)
Chef de projet applicatif H/F at Inetum
Nantes, Pays de la Loire, France - Full Time
Skills Needed
Project Management, Communication, Leadership, Agile Methodology, Teamwork, Risk Management, Budgeting, Planning, Reporting, Problem Solving, Client Satisfaction, Resource Management, Process Deployment, Action Planning, Consulting
Specialization
Candidates should have a Bac + 4/5 degree in Computer Science and at least 3 years of project management experience. Strong communication, leadership, and teamwork skills are essential.
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, Food Safety Standards, Hygiene Practices, Food Production Supervision, Recipe Suggestion, Inventory Management, Quality Control, Service Participation, Client Relationship Management, 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 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, and strong communication and teamwork skills.
Experience Required
Minimum 2 year(s)
SOUS CHEF DE CUISINE (H/F/X) at Accor
Mandelieu-la-Napoule, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Exemplary Conduct, Kitchen Management, Team Development, Staff Management, Culinary Leadership, Technical Skills, Organizational Skills, Leadership, Rigor, Creativity, Responsibility, Management Capacity, Teamwork, Performance Focus, Customer Satisfaction
Specialization
Candidates must possess a minimum of 5 years of experience along with excellent technical and organizational competencies. Required attributes include recognized leadership, rigor, creativity, a strong sense of responsibility, and high capacity for managing large teams.
Experience Required
Minimum 5 year(s)
Demi Chef De Partie -Banquets at Accor
Nairobi, , Kenya - Full Time
Skills Needed
Food Preparation, Quality Control, Hygiene Standards, Timely Service, Mise En Place, Plating, Team Supervision, Haccp Adherence, Stock Rotation, Portion Control, Inventory Checks, Culinary Arts, Banqueting Operations, A La Carte Service, Leadership Development
Specialization
Candidates must possess a Certificate or Diploma in Culinary Arts or Professional Cookery and have 1 to 3 years of experience in a professional kitchen setting. Prior exposure to à la carte and/or banqueting operations is considered an advantage.
Experience Required
Minimum 2 year(s)
Chef Manager II-- Camp Dining at Brock & Company Inc
Fulton Township, Pennsylvania, United States - Full Time
Skills Needed
Culinary Expertise, Leadership, Menu Development, Food Safety, Budget Management, Employee Training, Time Management, Problem Solving, Communication Skills
Specialization
Candidates should possess a culinary degree or certification and have seven to nine years of relevant experience. Strong skills in food safety, budget management, and employee training are essential.
Experience Required
Minimum 5 year(s)
Senior Souse Chef Gardamange at Accor
Hurghada, Red Sea, Egypt - Full Time
Skills Needed
Cost Control, Quality Control, Hygiene Standards, Food Presentation, Menu Planning, Inventory Management, Staff Scheduling, Personnel Training, Recipe Standardization, Food Safety Systems, Waste Reduction, Chemical Safety, Culinary Techniques, Business Development, Local Cuisine, International Cuisine
Specialization
Candidates must possess extensive practical and managerial experience in relevant kitchen processes, totaling at least five years, along with a minimum of a high school or vocational diploma. Proficiency in English at an intermediate level is required, alongside basic computer application skills and relevant culinary courses or seminars.
Experience Required
Minimum 5 year(s)
Assistant Chef Concierge H/F at Barrière
Paris, Ile-de-France, France - Full Time
Skills Needed
Team Management, Customer Service, Coordination, Quality Assurance, Proactive Planning, Client Advising, Market Knowledge, Complaint Handling, Objective Achievement, Financial Management, Supplier Negotiation, Lqa Standards Training, Leadership, Agility, Detail Orientation, Rigor
Specialization
The ideal candidate must demonstrate commitment to supporting service managers and possess natural, strong leadership, motivation, agility, and constant rigor. A prerequisite for this role is prior experience as an Assistant Chef Concierge or Head Concierge in a 5-star hotel.
Experience Required
Minimum 2 year(s)
Chef de projet nucléaire H/F at Veolia Environnement SA
Chasse-sur-Rhône, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Nuclear Industry Knowledge, Project Management, Subcontractor Management, Reporting, Risk Assessment, Stakeholder Coordination, Budget Management, Resource Planning, Technical Project Leadership, English Proficiency, Communication Skills, Organizational Skills, Autonomy, Teamwork, It Tools Proficiency
Specialization
Candidates must hold a Master's degree (Bac +5) and possess approximately 10 years of experience in the industrial sector, preferably within the nuclear industry. Proficiency in English at a C1 level is required, along with strong project management and leadership skills.
Experience Required
Minimum 10 year(s)
Chef d'équipe production H/F at Veolia Environnement SA
Lézigné, Pays de la Loire, France - Full Time
Skills Needed
Mechanical, Pneumatic, Hydraulic, Electrical, Painting, Blueprint Reading, Assembly Techniques, Erp Usage, Office Software
Specialization
Candidates should have a CAP, BEP, or Bac Pro in relevant fields and at least 2 years of experience in a similar role. Proficiency in mechanical and technical skills, as well as ERP and office software, is required.
Experience Required
Minimum 2 year(s)
The Boxford - Chef de Partie at BaxterStorey
Newbury, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Stock Rotation, Food Labelling, Cleaning, Food Safety, Health Safety, Menu Development, Promotion Planning, Section Management, Cooking Techniques, Communication, Teamwork, Attention To Detail, Customer Service, Innovation, Presentation
Specialization
The ideal candidate must have proven experience as a Chef de Partie in a fast-paced, high-volume kitchen, along with proficiency in diverse cooking techniques and cuisines. Candidates should possess at least Leaving Cert level education or equivalent NVQ qualification, displaying a real passion for food and innovation.
Experience Required
Minimum 2 year(s)
Executive Chef - Hopewell Inn at Genesis Global Group
Hopewell, New Jersey, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Kitchen Sanitation, Staff Training, Recipe Standardization, Inventory Management, Catering Management, Time Management, Team Leadership, Performance Management, High Volume Cooking, Budgeting, Quality Control, Equipment Maintenance
Specialization
Candidates must have at least 5 years of professional kitchen experience and hold a ServSafe certification. Strong organizational, leadership, and time management skills are required to operate effectively in a high-volume environment.
Experience Required
Minimum 5 year(s)
Executive Chef - Hopewell Inn at Genesis Global Group
Hopewell, New Jersey, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Kitchen Sanitation, Staff Training, Recipe Standardization, Inventory Management, Catering Management, Time Management, Leadership, Performance Management, High Volume Cooking, Budgeting, Equipment Maintenance, Attention To Detail, Multi Tasking
Specialization
Candidates must have at least 5 years of professional kitchen experience and hold a ServSafe certification. Strong organizational, leadership, and time management skills are required to operate effectively in a high-volume environment.
Experience Required
Minimum 5 year(s)