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Pastry Sous Chef (1887 by André) at Accor
Singapore, , Singapore - Full Time
Skills Needed
Pastry Production, Food Quality Control, Kitchen Management, Staff Supervision, Menu Planning, Cost Control, Haccp Compliance, Training And Development, Fine Dining, Culinary Arts, Inventory Management, Hygiene And Sanitation, Leadership, Communication, Multicultural Awareness, Problem Solving
Specialization
Candidates must hold a minimum Professional Certificate in a culinary-related field and possess at least 6 years of relevant experience, including 3 years in fine dining. Proficiency in English and prior international work experience are required for this role.
Experience Required
Minimum 5 year(s)
Chef de Chantier Electricité H/F at Human Talent
Meudon, Ile-de-France, France - Full Time
Skills Needed
Site Preparation, Technical Follow Up, Team Management, Quality Assurance, Deadline Management, Safety Compliance, Budget Analysis, Subcontractor Coordination, Administrative Tracking, Material Procurement, Site Closure, Electrical Systems
Specialization
Candidates must possess a vocational degree in Electricity or equivalent, coupled with a minimum of two years of experience in a Site Manager role or similar position. Essential qualifications include strong technical expertise in building/tertiary electrical systems, proven team leadership capabilities, strong organizational skills, rigor, responsiveness, and a high commitment to site safety regulations.
Chef de Cuisine - Eataly Flatiron at Eataly North America
New York, New York, United States - Full Time
Skills Needed
Italian Cuisine Knowledge, Food Production Management, Team Management, Guest Experience, Menu Planning, Employee Hiring, Training, Payroll, Scheduling, Evaluations, Terminations, Financial Review, Budget Adherence, Inventory Management, Leadership, Communication
Specialization
Candidates must possess 5 or more years of chef experience, including at least 2 years in a management capacity, along with excellent knowledge of Italian cuisine. A Bachelor's Degree or culinary arts training degree is highly preferred, and physical requirements include lifting up to 50 pounds and mobility for extended periods.
Experience Required
Minimum 5 year(s)
Vegan Chef - Tuskegee University at Perkins Management Services Company
Tuskegee, Alabama, United States - Full Time
Skills Needed
Vegan Cuisine, Menu Development, Culinary Skills, Food Presentation, Nutritional Guidelines, Innovative Cooking Techniques, Kitchen Management, Training Staff, Client Interaction, Food Safety, Hygiene Standards, Communication Skills, Leadership, Plant Based Ingredients, Cross Contamination Prevention
Specialization
Candidates should have proven experience as a Chef with a focus on vegan cuisine and a culinary degree or certification, preferably with specialized training in plant-based cooking. Strong leadership skills and excellent knowledge of vegan ingredients and cooking techniques are essential.
Experience Required
Minimum 2 year(s)
CHEF DE SECTEUR - NORMANDIE (H/F) at Groupement Les Mousquetaires
Percy-en-Normandie, Normandy, France - Full Time
Skills Needed
Sales Development, Account Management, Merchandising, Negotiation, Crm Reporting, Market Analysis, Client Acquisition, Strategic Planning, Retail Management, Communication, Adaptability, Proactivity, Listening Skills, Sales Methodology
Specialization
Candidates must hold a degree in Business or Commerce (Bac+2 to Bac+5) with relevant commercial experience. Proficiency in sales techniques, strong interpersonal skills, and the ability to manage retail performance metrics are essential.
Experience Required
Minimum 2 year(s)
BRICORAMA - CHEF DE SECTEUR (H/F) at Groupement Mousquetaires
Capdenac, Occitania, France - Full Time
Skills Needed
Team Leadership, Commercial Strategy, Customer Relations, Performance Development, Profitability Management, Sales, Merchandising, Challenge Orientation
Specialization
Candidates must be team leaders passionate about commerce, customer relations, and thriving on challenges, possessing significant prior experience in a similar role. A strong command of developing and implementing commercial and human strategies is required to enhance performance and customer satisfaction.
Experience Required
Minimum 2 year(s)
Chef d’équipe commerciale (F/H/X) at Verisure
Massy, Ile-de-France, France - Full Time
Skills Needed
Sales, Team Leadership, Coaching, Motivation, Communication, Prospecting, Client Management, Performance Tracking
Specialization
Candidates must have a clean criminal record and a valid driver's license. A successful track record in sales and team management, along with natural leadership and coaching abilities, is essential.
Experience Required
Minimum 2 year(s)
Chef d'équipe maintenance VNG F/H at GROUPE ADF
Bordes, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Industrial Maintenance, Team Leadership, Fluid Maintenance, Lubrication, Preventive Maintenance, Quality Control, Hse Compliance, Equipment Inspection, Physicochemical Analysis, Technical Reporting, Safety Procedures, Production Support
Specialization
Requires significant experience in industrial maintenance, specifically with fluids or lubrication. Candidates must demonstrate autonomy, rigor, and a strong commitment to safety and HSE procedures.
Experience Required
Minimum 2 year(s)
Sous Chef ( Team Member Canteen) at Minor International
Kafue, Lusaka Province, Zambia - Full Time
Skills Needed
Menu Planning, Food Preparation, Stock Management, Hygiene Standards, Food Safety, Cost Control, Supervision, Training, Portion Control, Leadership, Teamwork, Communication, Kitchen Operations, Waste Minimization
Specialization
Candidates must possess a Diploma in Food Production from a reputable hotel school and have three to five years of hands-on experience, preferably in luxury safaris or five-star hotels. Strong knowledge of food safety, hygiene standards, organizational skills, and a positive attitude are essential.
Experience Required
Minimum 2 year(s)
Chef de projet informatique (H/F) at ALTEN Consulting Services GmbH
Aix-en-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
C/C++, C#, .Net, Embedded Software Development, Communication Interfaces, Actuator Control, Motor Control, Ethernet, Tcp/Ip, Ftp, Http, Firewall, Word, Excel, Powerpoint, Outlook
Specialization
Candidates must possess a degree in Control Command or Industrial Computing (BAC+5 level) with 10 years of experience, ideally in the transport and nuclear sectors. Required soft skills include autonomy, rigor, proactivity, passion, open-mindedness, and the ability to collaborate with multidisciplinary teams.
Experience Required
Minimum 10 year(s)
CHEF DE PROJET OUVRAGES D'ART F/H at Ingérop
Rueil-Malmaison, Ile-of-France, France - Full Time
Skills Needed
Client Relationship Management, Contract Management, Project Management, Financial Monitoring, Technical Orientation Definition, Study Leader Management, Production Control, Structural Calculation, Bim Principles, Cao Software, Organization, Proactivity, Communication, Technical Aptitude, Teamwork, Reporting
Specialization
Candidates must have a higher education degree (engineering school or Master's level) in civil engineering with a minimum of 10 years of successful experience in project management for transport infrastructure, specifically in the design of complex structural works (concrete, steel, or composite). Proficiency in structural calculation software (ROBOT, SOFISTIK, ST1) and knowledge of BIM/CAD principles (AUTOCAD, REVIT) are required, along with sufficient English skills for international missions.
Experience Required
Minimum 10 year(s)
Sous Chef - Domes Miramare Corfu at Domes Resorts & Reserves
Corfu, Peloponnese, Western Greece and the Ionian, Greece - Full Time
Skills Needed
Kitchen Management, Menu Development, Food Safety, Staff Supervision, Inventory Management, Culinary Techniques, Leadership, Team Training, Cost Control, Hygiene Standards, Ms Office, Pos Systems, Fine Dining, High Volume Cooking, Workflow Organization, Quality Control
Specialization
Candidates should have 7-8 years of professional kitchen experience, preferably in high-volume or fine dining environments. A culinary degree or equivalent certification is required, along with strong leadership skills and proficiency in food safety regulations.
Experience Required
Minimum 5 year(s)
Chef De Cuisine - Boston Seaport at McInnis Inc.
Boston, Massachusetts, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Staff Training, Menu Development, Food Cost Control, Inventory Management, Sanitation Standards, Hospitality Management, Performance Management, Financial Acumen, Knife Skills, Microsoft Office, Restaurant 365, Pos Systems, Team Mentorship, Regulatory Compliance
Specialization
Candidates must have 8-10 years of culinary experience, including multi-unit management and formal culinary training or an associate degree. Proficiency in American and Italian cuisine, strong computer skills, and ServeSafe certification are required.
Experience Required
Minimum 10 year(s)
Sous Chef - Catering (Temporary) at Feeding Tampa Bay
Tampa, Florida, United States - Full Time
Skills Needed
Catering, Event Management, Menu Creation, Volume Cooking, Food Safety, Sanitation, Inventory Management, Procurement, Plating, Cost Control, Communication, Organization, Recipe Modification, Dietary Accommodations, Team Leadership
Specialization
Candidates must have a minimum of 3-5 years in a professional kitchen with significant experience in large-scale catering and event management, along with a culinary degree or equivalent experience. Strong knowledge of food safety protocols, ServeSafe certification preferred, and proficiency in managing multiple timelines are essential.
Experience Required
Minimum 2 year(s)
Chef de projet Infrastructure H/F at EVERIENCE
Paris, Ile-de-France, France - Full Time
Skills Needed
Infrastructure Projects, It Infrastructure, Datacenter, Systems, Networks, Virtualization, Cloud, Stakeholder Management, Roadmaps, Planning, Budgeting, Technical Coordination, Project Monitoring, Migration, Deployment, Reporting
Specialization
Candidates must have a Bac+5 degree (Engineering school or equivalent) and 5 to 10 years of experience in IT infrastructure environments, including proven technical project management skills. Proficiency in project management methodologies like Agile or Prince2 and mandatory English skills are required.
Experience Required
Minimum 5 year(s)
Chef Instructor - Culinary Media at Auguste Escoffier School of Culinary Arts
Chicago, Illinois, United States - Full Time
Skills Needed
On Camera Presence, Culinary Expertise, Instructional Delivery, Video Production Collaboration, Adult Education Best Practices, Time Management, Customer Service, Verbal Communication, Written Communication, Technological Proficiency, Content Development, Script Review, Ethical Behavior, Professional Development, Industry Trend Awareness, Coaching Receptiveness
Specialization
Candidates need an Associate Degree in Culinary Arts or related field (or equivalent experience) and demonstrated on-camera or public presentation experience is required, with media production experience preferred. Strong culinary expertise, excellent communication skills, and the ability to balance teaching and filming schedules are essential.
Experience Required
Minimum 2 year(s)
Chef de chantier scaphandrier H/F at Spie batignolles
Gonfreville-l'Orcher, Normandy, France - Full Time
Skills Needed
Site Preparation, Supervision, Installation Work, Material Ordering, Schedule Monitoring, Work Compliance Control, Delivery Reception, Diver Team Leadership, Hyperbaric Safety Rules, Btp Safety, Autonomy, Team Spirit, Interpersonal Skills, Commercial Sense
Specialization
Candidates must possess a Bac+2 to Bac+3 level education or equivalent experience, coupled with a minimum of 5 years in a similar role. Essential soft skills include autonomy, strong team spirit, ease in interpersonal relations, and a commercial aptitude.
Experience Required
Minimum 5 year(s)
Chef.fe de partie Pâtisserie CDD at Bouillon Restaurants
Paris, Ile-of-France, France - Full Time
Skills Needed
Pastry Production, Traditional French Pastry, High Volume Production, Rigor, Speed, Recipe Improvement, Stock Management, Haccp Compliance, Teamwork, Autonomy, Punctuality, Pressure Management
Specialization
Candidates must have a minimum of 2 years of experience as a pastry commis, ideally in catering or collective environments, with strong technical skills in basic French pastry techniques. Essential qualities include organization, rigor, speed, teamwork, autonomy, punctuality, and knowledge of food safety regulations.
Experience Required
Minimum 2 year(s)
Chef de Rang - Breakfast (m/f/d) at Accor
Vienna, , Austria - Full Time
Skills Needed
Breakfast Service, Hospitality, Customer Service, Team Coordination, Training And Onboarding, Communication, Time Management, Attention To Detail, Food And Beverage Knowledge
Specialization
You should have completed training in hospitality or possess relevant experience in the service industry. A passion for breakfast service, a positive attitude, and the ability to guide and motivate apprentices are essential for this role.
Demi chef de partie - Pan Asian at Accor
Jaipur, Rajasthan, India - Full Time
Skills Needed
Kitchen Operations, Guest Satisfaction, Teamwork, Problem Resolution, Cost Control, Inventory Control, Performance Attainment, Compliance, Due Diligence
Specialization
The candidate must take responsibility for assigned duties, ensuring timely and professional execution while collaborating with reports to control costs, manage inventory, and attain productivity targets. Adherence to all legislation and best practices for internal and external audits is also required.
Pastry Sous Chef (1887 by André) at Accor
Singapore, , Singapore -
Full Time

Start Date

Immediate

Expiry Date

12 Jul, 26

Salary

0.0

Posted On

13 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Pastry Production, Food Quality Control, Kitchen Management, Staff Supervision, Menu Planning, Cost Control, HACCP Compliance, Training and Development, Fine Dining, Culinary Arts, Inventory Management, Hygiene and Sanitation, Leadership, Communication, Multicultural Awareness, Problem Solving

Industry

Hospitality

Description
Company Description Raffles Hotel Singapore is one of the few remaining great 19th century hotels in the world, perfectly preserved both inside and out, giving it an intoxicating blend of luxury, history and classic colonial design. Its distinctive architecture, legendary heritage and iconic service continue to enthrall visitors where suites, social spaces, award-winning restaurants and bars are presented for discerning travellers. No visit to Singapore is complete without a stay here, where the grand historic hotel exudes old-world grandeur infused with the unique charm of the city state. About the Restaurant Chef André Chiang is an award-winning chef, storyteller, mentor and game changer in the culinary arts realm who will be bringing his remarkable culinary vision to Raffles Hotel Singapore. Chef André has received numerous accolades across his illustrious career, including Asia’s Best Chef and industry recognition for his artistic culinary vision. Aimed at being a social and convivial space where guests are fully immersed in the dining experience, the new signature restaurant will present Chef André Chiang’s culinary philosophy and gastronomic mastery within the magnificent setting of the hotel’s new signature restaurant, housed in the elegant, neo-Renaissance Main Building. Job Description The position supports and assists the Pastry Chef in the supervision of the pastry production for new restaurant at Raffles Hotel Singapore, ensuring the highest standards of food quality and guest satisfaction are consistently achieved and maintained. Main responsibilities include, but not limited to, marketing, staffing, quality, training and development of team members. Primary Responsibilities Food Quality Responsible for monitoring food quality and consistency to ensure that the food presented to our guest is of the highest quality standards. Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications. Through daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage. Works closely with the Receiving and Store department to ensure that all goods received meet the hotel’s quality standards and specifications. Constantly assesses freshness, presentation and temperature of food served. Supervises food tasting sessions. Cost Control Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage. Updates menu recipe costing and menu planning as required, as well as for F&B promotions. Hygiene And Sanitation To be responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines. Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc. Ensures that all equipment is hygienically stored in its designated area. Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage. Ensure ingredients are always fresh and within its expiry date. Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food. Management And Leadership Of The Culinary Team Supervises the work of the colleagues and viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times. Assigns in detail specific duties to all colleagues, instruct them in their work and communicate with Chef de Cuisine and Pastry Chef on all aspects of the kitchen management. Liaises with all departments to ensure a correct and professional operation is conducted. Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed. Coordinates all outlet functions with the Chef de Cuisine, Pastry Chef, Catering Sales team and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity. Ensures smooth and effective communication among the kitchens and with other departments. Ensures that all deadlines are met. Monitors and schedules annual leave in a timely and effective manner, with the best intent of outlet/colleagues. Training, Learning And Development Of Culinary Team Stream lines all training requirements and co-ordinates all arrangements for proper execution of instructions. Conducts training regularly for colleagues to develop their skills/new menu items. Records and submits monthly On-the-Job Training hours to Chef’s Office before the 15th of each month. Guides the departmental orientation for new hires. Ensures that colleagues are aware of hotel rules and regulations. Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene. Involvement In Wider Job Function Relationships Maintains collaborative working relationships with colleagues, supervisors and managers. Builds guest loyalty and develops a professional relationship with local guests and regular patrons. Continually improves product through obtaining feedback from guests and patrons. Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions. Follows sustainable procedures and practices that supports Corporate Social Responsibility and sustainability efforts. Performs any other duties and responsibilities that may be assigned. Qualifications Candidate Profile Knowledge and Experience Minimum Professional Certificate in a Culinary-related field. Minimum of 6 years of relevant experience in the Food & Beverage industry with at least 3 years in fine dining restaurant in similar position, preferably in a reputable establishment or celebrity chef restaurant. Proficient in written and conversational English. Prior international work experience of at least 6 months. Accustomed to and comfortable with media exposure. Competencies Good interpersonal skills with ability to communicate with all levels of colleagues. Service oriented with an eye for details. Multicultural awareness and able to work and thrive within a culturally diverse environment. Good presentation and influencing skills. Flexible and able to embrace and respond to change effectively. Ability to work independently and has good initiative under dynamic environment. Self-motivated and energetic. Leads to constantly improve the guest and colleague service experience. Leadership skills required – collaborative, enabling, and entrepreneurial. Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and competencies. Additional Information Benefits of Joining Raffles Hotel Singapore 5-day Work Week. Duty Meals are provided. Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels. Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education. Medical and Wellness Benefit. Comprehensive Insurance Coverage. Local/Overseas Career Development & Growth Opportunities. Holistic Learning and Development Opportunities. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities
The Pastry Sous Chef supports the Pastry Chef in supervising pastry production to ensure high standards of food quality and guest satisfaction. Responsibilities include managing kitchen operations, staff training, cost control, and maintaining strict hygiene and sanitation standards.
Pastry Sous Chef (1887 by André) at Accor
Singapore, , Singapore - Full Time
Skills Needed
Pastry Production, Food Quality Control, Kitchen Management, Staff Supervision, Menu Planning, Cost Control, Haccp Compliance, Training And Development, Fine Dining, Culinary Arts, Inventory Management, Hygiene And Sanitation, Leadership, Communication, Multicultural Awareness, Problem Solving
Specialization
Candidates must hold a minimum Professional Certificate in a culinary-related field and possess at least 6 years of relevant experience, including 3 years in fine dining. Proficiency in English and prior international work experience are required for this role.
Experience Required
Minimum 5 year(s)
Chef de Chantier Electricité H/F at Human Talent
Meudon, Ile-de-France, France - Full Time
Skills Needed
Site Preparation, Technical Follow Up, Team Management, Quality Assurance, Deadline Management, Safety Compliance, Budget Analysis, Subcontractor Coordination, Administrative Tracking, Material Procurement, Site Closure, Electrical Systems
Specialization
Candidates must possess a vocational degree in Electricity or equivalent, coupled with a minimum of two years of experience in a Site Manager role or similar position. Essential qualifications include strong technical expertise in building/tertiary electrical systems, proven team leadership capabilities, strong organizational skills, rigor, responsiveness, and a high commitment to site safety regulations.
Chef de Cuisine - Eataly Flatiron at Eataly North America
New York, New York, United States - Full Time
Skills Needed
Italian Cuisine Knowledge, Food Production Management, Team Management, Guest Experience, Menu Planning, Employee Hiring, Training, Payroll, Scheduling, Evaluations, Terminations, Financial Review, Budget Adherence, Inventory Management, Leadership, Communication
Specialization
Candidates must possess 5 or more years of chef experience, including at least 2 years in a management capacity, along with excellent knowledge of Italian cuisine. A Bachelor's Degree or culinary arts training degree is highly preferred, and physical requirements include lifting up to 50 pounds and mobility for extended periods.
Experience Required
Minimum 5 year(s)
Vegan Chef - Tuskegee University at Perkins Management Services Company
Tuskegee, Alabama, United States - Full Time
Skills Needed
Vegan Cuisine, Menu Development, Culinary Skills, Food Presentation, Nutritional Guidelines, Innovative Cooking Techniques, Kitchen Management, Training Staff, Client Interaction, Food Safety, Hygiene Standards, Communication Skills, Leadership, Plant Based Ingredients, Cross Contamination Prevention
Specialization
Candidates should have proven experience as a Chef with a focus on vegan cuisine and a culinary degree or certification, preferably with specialized training in plant-based cooking. Strong leadership skills and excellent knowledge of vegan ingredients and cooking techniques are essential.
Experience Required
Minimum 2 year(s)
CHEF DE SECTEUR - NORMANDIE (H/F) at Groupement Les Mousquetaires
Percy-en-Normandie, Normandy, France - Full Time
Skills Needed
Sales Development, Account Management, Merchandising, Negotiation, Crm Reporting, Market Analysis, Client Acquisition, Strategic Planning, Retail Management, Communication, Adaptability, Proactivity, Listening Skills, Sales Methodology
Specialization
Candidates must hold a degree in Business or Commerce (Bac+2 to Bac+5) with relevant commercial experience. Proficiency in sales techniques, strong interpersonal skills, and the ability to manage retail performance metrics are essential.
Experience Required
Minimum 2 year(s)
BRICORAMA - CHEF DE SECTEUR (H/F) at Groupement Mousquetaires
Capdenac, Occitania, France - Full Time
Skills Needed
Team Leadership, Commercial Strategy, Customer Relations, Performance Development, Profitability Management, Sales, Merchandising, Challenge Orientation
Specialization
Candidates must be team leaders passionate about commerce, customer relations, and thriving on challenges, possessing significant prior experience in a similar role. A strong command of developing and implementing commercial and human strategies is required to enhance performance and customer satisfaction.
Experience Required
Minimum 2 year(s)
Chef d’équipe commerciale (F/H/X) at Verisure
Massy, Ile-de-France, France - Full Time
Skills Needed
Sales, Team Leadership, Coaching, Motivation, Communication, Prospecting, Client Management, Performance Tracking
Specialization
Candidates must have a clean criminal record and a valid driver's license. A successful track record in sales and team management, along with natural leadership and coaching abilities, is essential.
Experience Required
Minimum 2 year(s)
Chef d'équipe maintenance VNG F/H at GROUPE ADF
Bordes, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Industrial Maintenance, Team Leadership, Fluid Maintenance, Lubrication, Preventive Maintenance, Quality Control, Hse Compliance, Equipment Inspection, Physicochemical Analysis, Technical Reporting, Safety Procedures, Production Support
Specialization
Requires significant experience in industrial maintenance, specifically with fluids or lubrication. Candidates must demonstrate autonomy, rigor, and a strong commitment to safety and HSE procedures.
Experience Required
Minimum 2 year(s)
Sous Chef ( Team Member Canteen) at Minor International
Kafue, Lusaka Province, Zambia - Full Time
Skills Needed
Menu Planning, Food Preparation, Stock Management, Hygiene Standards, Food Safety, Cost Control, Supervision, Training, Portion Control, Leadership, Teamwork, Communication, Kitchen Operations, Waste Minimization
Specialization
Candidates must possess a Diploma in Food Production from a reputable hotel school and have three to five years of hands-on experience, preferably in luxury safaris or five-star hotels. Strong knowledge of food safety, hygiene standards, organizational skills, and a positive attitude are essential.
Experience Required
Minimum 2 year(s)
Chef de projet informatique (H/F) at ALTEN Consulting Services GmbH
Aix-en-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
C/C++, C#, .Net, Embedded Software Development, Communication Interfaces, Actuator Control, Motor Control, Ethernet, Tcp/Ip, Ftp, Http, Firewall, Word, Excel, Powerpoint, Outlook
Specialization
Candidates must possess a degree in Control Command or Industrial Computing (BAC+5 level) with 10 years of experience, ideally in the transport and nuclear sectors. Required soft skills include autonomy, rigor, proactivity, passion, open-mindedness, and the ability to collaborate with multidisciplinary teams.
Experience Required
Minimum 10 year(s)
CHEF DE PROJET OUVRAGES D'ART F/H at Ingérop
Rueil-Malmaison, Ile-of-France, France - Full Time
Skills Needed
Client Relationship Management, Contract Management, Project Management, Financial Monitoring, Technical Orientation Definition, Study Leader Management, Production Control, Structural Calculation, Bim Principles, Cao Software, Organization, Proactivity, Communication, Technical Aptitude, Teamwork, Reporting
Specialization
Candidates must have a higher education degree (engineering school or Master's level) in civil engineering with a minimum of 10 years of successful experience in project management for transport infrastructure, specifically in the design of complex structural works (concrete, steel, or composite). Proficiency in structural calculation software (ROBOT, SOFISTIK, ST1) and knowledge of BIM/CAD principles (AUTOCAD, REVIT) are required, along with sufficient English skills for international missions.
Experience Required
Minimum 10 year(s)
Sous Chef - Domes Miramare Corfu at Domes Resorts & Reserves
Corfu, Peloponnese, Western Greece and the Ionian, Greece - Full Time
Skills Needed
Kitchen Management, Menu Development, Food Safety, Staff Supervision, Inventory Management, Culinary Techniques, Leadership, Team Training, Cost Control, Hygiene Standards, Ms Office, Pos Systems, Fine Dining, High Volume Cooking, Workflow Organization, Quality Control
Specialization
Candidates should have 7-8 years of professional kitchen experience, preferably in high-volume or fine dining environments. A culinary degree or equivalent certification is required, along with strong leadership skills and proficiency in food safety regulations.
Experience Required
Minimum 5 year(s)
Chef De Cuisine - Boston Seaport at McInnis Inc.
Boston, Massachusetts, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Staff Training, Menu Development, Food Cost Control, Inventory Management, Sanitation Standards, Hospitality Management, Performance Management, Financial Acumen, Knife Skills, Microsoft Office, Restaurant 365, Pos Systems, Team Mentorship, Regulatory Compliance
Specialization
Candidates must have 8-10 years of culinary experience, including multi-unit management and formal culinary training or an associate degree. Proficiency in American and Italian cuisine, strong computer skills, and ServeSafe certification are required.
Experience Required
Minimum 10 year(s)
Sous Chef - Catering (Temporary) at Feeding Tampa Bay
Tampa, Florida, United States - Full Time
Skills Needed
Catering, Event Management, Menu Creation, Volume Cooking, Food Safety, Sanitation, Inventory Management, Procurement, Plating, Cost Control, Communication, Organization, Recipe Modification, Dietary Accommodations, Team Leadership
Specialization
Candidates must have a minimum of 3-5 years in a professional kitchen with significant experience in large-scale catering and event management, along with a culinary degree or equivalent experience. Strong knowledge of food safety protocols, ServeSafe certification preferred, and proficiency in managing multiple timelines are essential.
Experience Required
Minimum 2 year(s)
Chef de projet Infrastructure H/F at EVERIENCE
Paris, Ile-de-France, France - Full Time
Skills Needed
Infrastructure Projects, It Infrastructure, Datacenter, Systems, Networks, Virtualization, Cloud, Stakeholder Management, Roadmaps, Planning, Budgeting, Technical Coordination, Project Monitoring, Migration, Deployment, Reporting
Specialization
Candidates must have a Bac+5 degree (Engineering school or equivalent) and 5 to 10 years of experience in IT infrastructure environments, including proven technical project management skills. Proficiency in project management methodologies like Agile or Prince2 and mandatory English skills are required.
Experience Required
Minimum 5 year(s)
Chef Instructor - Culinary Media at Auguste Escoffier School of Culinary Arts
Chicago, Illinois, United States - Full Time
Skills Needed
On Camera Presence, Culinary Expertise, Instructional Delivery, Video Production Collaboration, Adult Education Best Practices, Time Management, Customer Service, Verbal Communication, Written Communication, Technological Proficiency, Content Development, Script Review, Ethical Behavior, Professional Development, Industry Trend Awareness, Coaching Receptiveness
Specialization
Candidates need an Associate Degree in Culinary Arts or related field (or equivalent experience) and demonstrated on-camera or public presentation experience is required, with media production experience preferred. Strong culinary expertise, excellent communication skills, and the ability to balance teaching and filming schedules are essential.
Experience Required
Minimum 2 year(s)
Chef de chantier scaphandrier H/F at Spie batignolles
Gonfreville-l'Orcher, Normandy, France - Full Time
Skills Needed
Site Preparation, Supervision, Installation Work, Material Ordering, Schedule Monitoring, Work Compliance Control, Delivery Reception, Diver Team Leadership, Hyperbaric Safety Rules, Btp Safety, Autonomy, Team Spirit, Interpersonal Skills, Commercial Sense
Specialization
Candidates must possess a Bac+2 to Bac+3 level education or equivalent experience, coupled with a minimum of 5 years in a similar role. Essential soft skills include autonomy, strong team spirit, ease in interpersonal relations, and a commercial aptitude.
Experience Required
Minimum 5 year(s)
Chef.fe de partie Pâtisserie CDD at Bouillon Restaurants
Paris, Ile-of-France, France - Full Time
Skills Needed
Pastry Production, Traditional French Pastry, High Volume Production, Rigor, Speed, Recipe Improvement, Stock Management, Haccp Compliance, Teamwork, Autonomy, Punctuality, Pressure Management
Specialization
Candidates must have a minimum of 2 years of experience as a pastry commis, ideally in catering or collective environments, with strong technical skills in basic French pastry techniques. Essential qualities include organization, rigor, speed, teamwork, autonomy, punctuality, and knowledge of food safety regulations.
Experience Required
Minimum 2 year(s)
Chef de Rang - Breakfast (m/f/d) at Accor
Vienna, , Austria - Full Time
Skills Needed
Breakfast Service, Hospitality, Customer Service, Team Coordination, Training And Onboarding, Communication, Time Management, Attention To Detail, Food And Beverage Knowledge
Specialization
You should have completed training in hospitality or possess relevant experience in the service industry. A passion for breakfast service, a positive attitude, and the ability to guide and motivate apprentices are essential for this role.
Demi chef de partie - Pan Asian at Accor
Jaipur, Rajasthan, India - Full Time
Skills Needed
Kitchen Operations, Guest Satisfaction, Teamwork, Problem Resolution, Cost Control, Inventory Control, Performance Attainment, Compliance, Due Diligence
Specialization
The candidate must take responsibility for assigned duties, ensuring timely and professional execution while collaborating with reports to control costs, manage inventory, and attain productivity targets. Adherence to all legislation and best practices for internal and external audits is also required.