Y-Axis Jobs Logo
Send us feedback
telephone  +91 7670 800 001
Log in Sign up Try Premium

Chef Jobs overseas

About 6786 results in (2) seconds Clear Filters

Jobs Search

About 6786 results in (2) seconds
Executive Chef - The Springs Resort and Spa. A at The Springs Resort and Spa, Pagosa Springs, CO
Austin, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Menu Innovation, Quality Control, Financial Management, Team Leadership, Sustainability, Health Conscious Cuisine, Seasonal Ingredients, Dietary Preferences, Food Safety, Collaboration, Guest Experience, Culinary Trends, Inventory Management, Vendor Relationships, Training
Specialization
Candidates should have a minimum of 5 years of culinary leadership experience, preferably in an upscale or wellness-focused dining environment. Expertise in seasonal, health-conscious cuisine and strong kitchen financial management skills are essential.
Experience Required
Minimum 5 year(s)
Wok Chef - Mon to Fri role - Liverpool Street at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Menu Development, Cleaning And Maintenance, Cooking Techniques, Food Safety, Sanitation Practices, Attention To Detail, Organisational Skills, Communication, Teamwork
Specialization
Proven experience as a Commis Chef or in a similar role is required. Strong understanding of food safety and the ability to work in a fast-paced environment are essential.
Experience Required
Minimum 2 year(s)
Executive Chef - The Springs Resort and Spa. PH at The Springs Resort and Spa, Pagosa Springs, CO
Phoenix, Arizona, United States - Full Time
Skills Needed
Culinary Leadership, Menu Innovation, Team Leadership, Quality Control, Financial Management, Food Safety, Sustainability, Dietary Preferences, Culinary Trends, Guest Experience, Training, Collaboration, Inventory Management, Vendor Relationships, Health Conscious Cuisine, Wellness Dining
Specialization
Candidates should have a minimum of 5 years of culinary leadership experience, preferably in upscale or wellness-focused dining. Strong expertise in seasonal, health-conscious cuisine and kitchen financial management is essential.
Experience Required
Minimum 5 year(s)
Chef de projets Engineering department (F/H) at DSM
Seclin, Hauts-de-France, France - Full Time
Skills Needed
Project Management, Budget Management, Technical Engineering, Food Industry, Biotechnology, Chemical Industry, Team Collaboration, Communication, Negotiation, Performance Testing, She Standards, Quality Standards, Networking, Benchmarking, French, English
Specialization
The ideal candidate should have experience as a technical project manager in the food, biotechnology, or chemical industries. Proficiency in budget management and fluency in both English and French are also required.
Experience Required
Minimum 5 year(s)
Assistant General Restaurant Manager/Sr Chef at The Piada Group
Zionsville, Indiana, United States - Full Time
Skills Needed
Leadership, Food Preparation, Cooking, Sanitation, Cleaning, Organization, Guest Experience, Food Ordering, Labor Scheduling, Interviewing, Talent Development, Team Management, Recipe Following, Safety Procedures, Training, Communication
Specialization
Candidates should be highly motivated and excited about delivering excellent food and guest experiences. The role requires managing food ordering, labor scheduling, and developing future leaders within the team.
Experience Required
Minimum 2 year(s)
Executive Chef - The Springs Resort and Spa. U at The Springs Resort and Spa, Pagosa Springs, CO
Salt Lake City, Utah, United States - Full Time
Skills Needed
Culinary Leadership, Menu Innovation, Quality Control, Financial Management, Team Leadership, Health And Safety Regulations, Guest Experience, Culinary Trends, Wellness Cuisine, Dietary Preferences, Inventory Management, Vendor Relationships, Training And Mentoring, Sustainability, Collaboration, Creativity
Specialization
Candidates should have a minimum of 5 years of culinary leadership experience, preferably in upscale dining. Expertise in seasonal, health-conscious cuisine and strong kitchen financial management skills are essential.
Experience Required
Minimum 5 year(s)
CHEF DE SECTEUR JARDINERIE ET ANIMALERIE (H/F) at Groupement Mousquetaires
Dourdan, Ile-of-France, France - Full Time
Skills Needed
Team Management, Commercial Strategy, Customer Satisfaction, Leadership, Cooperation, Performance Development, Challenge Orientation, Retail Experience
Specialization
Candidates should have significant experience in a similar role and a good understanding of developing and implementing strategies in a commercial context. A passion for commerce and customer relations is essential.
Experience Required
Minimum 5 year(s)
Chef de projet Data & Analytics [Luxe-Retail] at Magellan Partners
Paris, Ile-of-France, France - Full Time
Skills Needed
Data Governance, Business Intelligence, Data Visualization, Etl, Cloud Architecture, Agile Methodologies, Project Management, Change Management, Process Analysis, Leadership, Communication
Specialization
Candidates should have a strong affinity for data and information systems, with familiarity in BI, data visualization, and cloud architecture. A degree in engineering, business, or IT-related fields is preferred, along with a proactive and autonomous work style.
Experience Required
Minimum 2 year(s)
STÄLLFÖRETRÄDANDE BUTIKSCHEF TILL JYSK NYKÖPING at JYSK
Nyköping, Södermanland County, Sweden - Full Time
Skills Needed
Team Leadership, Motivation, Coaching, Sales Training, Customer Service, Communication, Stress Management, Result Focus, Retail Management
Specialization
Experience in leading and developing a team is essential, along with a passion for sales and customer service. You should be able to maintain composure in stressful situations and have a desire to grow into a store manager role.
Experience Required
Minimum 2 year(s)
Sr. Sous Chef, Concessions at Tropicana Field at Compass Group
Saint Petersburg, Florida, United States - Full Time
Skills Needed
Culinary Management, Menu Planning, Cost Control, Training, Food Preparation, Catering Experience, High Volume Operations, Sanitation, Food Cost Controls, Presentation Skills, Computer Skills, Client Satisfaction, Servsafe Certification
Specialization
Candidates should have an A.S. degree or equivalent experience, along with 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)
Chef de projet data management - Stage - F/H at Eurofins
Ivry-sur-Seine, Ile-de-France, France - Full Time
Skills Needed
Data Management, Lean Methodologies, Power Bi, Excel, Project Management, Kpi Tracking, Business Intelligence, Data Analysis, Communication, Autonomy, Dynamism
Specialization
Candidates should be pursuing a BAC+5 degree in engineering or business with a focus on data engineering, data science, or business intelligence. Proficiency in Power BI and Excel, along with good English skills, is required; knowledge of Spanish and other database forms is a plus.
Chef de Projet PPM (gestion du portefeuille) at ALTEN Consulting Services GmbH
Rabat, Rabat-Salé-Kénitra, Morocco - Full Time
Skills Needed
Project Management, Portfolio Management, Budgeting, Reporting, Kpi Production, Risk Management, Leadership, Team Management, Communication, Negotiation, Analytical Skills, Organizational Skills, Continuous Improvement, Governance, It Management, Pharmaceutical Industry Experience
Specialization
Candidates should have a Bac+5 degree in computer science and at least 5 years of experience in project portfolio management. Strong skills in budgeting, reporting, and team leadership are essential.
Experience Required
Minimum 5 year(s)
CHEF DE SECTEUR RESTAURATION COMMERCIALE F/H at Salade2Fruits
Chorges, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Customer Relationship, Sales Techniques, Commercial Indicators, Autonomy, Tenacity, Motivation, Fresh Products Knowledge, Dynamic Environment
Specialization
Candidates should have a Bac+2/+3 in commerce or a specialized school in gastronomy, hospitality, or restaurant management. A minimum of 2 years of experience in similar roles is required, demonstrating expertise in the commercial field.
Experience Required
Minimum 2 year(s)
Chef de Rang (H/F) - Hôtel les Barmes de l'Ours at Sige Relais Chateaux
Val-d'Isère, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Customer Service, Teamwork, Autonomy, Pressure Handling, Menu Knowledge, Hospitality, Communication, Presentation
Specialization
Candidates should ideally have a background in hospitality with at least 2 years of relevant experience. Excellent presentation, interpersonal skills, and the ability to work under pressure are essential.
Experience Required
Minimum 2 year(s)
Chef de projets Senior FX & Clearing - Calypso at Collective
Versailles, Ile-de-France, France - Full Time
Skills Needed
Project Management, Fx Products, Mm Products, Commodities, Clearing Processes, Mo/Bo Environments, Calypso, Agile Methodology, Risk Management, Change Management, User Acceptance Testing, Stakeholder Coordination, Backlog Prioritization, Requirements Gathering, Solution Definition, Planning
Specialization
Candidates should have extensive experience in market operations, particularly in FX, MM, and commodities, along with proven project management skills in a banking environment. A strong understanding of clearing processes and proficiency in Calypso is essential.
Experience Required
Minimum 10 year(s)
Assistant Chef de Projets H/F - STAGE 6 mois at Nexity
Montpellier, Occitania, France - Full Time
Skills Needed
Project Management, Technical Analysis, Regulatory Compliance, Commercial Outreach, Land Prospecting, Documentation Production, Team Support, Communication Skills, Analytical Skills, Autonomy, Organization, Bureaucratic Tools, Geographic Information Systems, Solar Energy Knowledge, Territorial Development
Specialization
Candidates should have a Bac+5 education in fields related to engineering, commerce, or environmental management. They should possess strong analytical, organizational, and communication skills, along with knowledge of photovoltaic systems and territorial development.
Ingénieur-e Chef-fe de projet CVC confirmé-e at Patriarche
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Heating, Ventilation, Air Conditioning, Plumbing, Special Fluids, Smoke Extraction, Technical Solutions, Energy Optimization, Technical Specifications, Construction Site Supervision, Technical Reception, Team Collaboration, Client Communication, Technical Analysis, Laboratory Projects
Specialization
A degree in engineering from a technical field is required, along with experience in large-scale projects with technical complexities. Strong communication skills, autonomy, and knowledge of new technologies are essential, with proficiency in English being a plus.
Experience Required
Minimum 5 year(s)
Manager / Chef(fe) de mission 100% télétravail at LegalPlace
Paris, Ile-de-France, France - Full Time
Skills Needed
Accounting, Team Management, Client Relations, Digital Tools, Process Improvement, Coaching, Organization, Rigorousness
Specialization
You should have a degree in accounting and at least 5 years of experience, including team management. You must enjoy coaching and working collaboratively while being organized and adaptable to change.
Experience Required
Minimum 5 year(s)
Sous Chef (Garde Manger)-Sheraton Johor Bahru at Courtyard by Marriott Somerset KY
Johor Bahru, Johor, Malaysia - Full Time
Skills Needed
Culinary Skills, Food Preparation, Team Leadership, Customer Service, Sanitation Standards, Budget Management, Food Presentation, Communication Skills, Problem Solving, Mentoring, Time Management, Interpersonal Skills, Quality Control, Operational Management, Employee Training, Creativity
Specialization
Candidates must have either a high school diploma with four years of culinary experience or a two-year degree in Culinary Arts with two years of experience. Strong leadership, culinary skills, and the ability to manage kitchen operations are essential.
Experience Required
Minimum 2 year(s)
CHEF DE RAYON CHARCUTIER-TRAITEUR-FROMAGE (H/F) at Groupement Mousquetaires
Laval, Pays de la Loire, France - Full Time
Skills Needed
Commercial Management, Merchandising, Production Planning, Team Management, Customer Service, Hygiene Compliance, Food Safety, Product Knowledge, Sales Strategy, Stock Management, Supplier Negotiation, Promotional Activities, Team Motivation, Training, Quality Control
Specialization
Candidates should ideally hold a CAP or BP in culinary arts, charcuterie, or traiteur, with at least 3 years of experience in retail or food service management. Strong knowledge of food preparation techniques and hygiene regulations is essential.
Experience Required
Minimum 2 year(s)
Executive Chef - The Springs Resort and Spa. A at The Springs Resort and Spa, Pagosa Springs, CO
Austin, Texas, United States -
Full Time

Start Date

Immediate

Expiry Date

20 Jan, 26

Salary

90000.0

Posted On

22 Oct, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Leadership, Menu Innovation, Quality Control, Financial Management, Team Leadership, Sustainability, Health-Conscious Cuisine, Seasonal Ingredients, Dietary Preferences, Food Safety, Collaboration, Guest Experience, Culinary Trends, Inventory Management, Vendor Relationships, Training

Industry

Hospitality

Description
Description Pay: $80,000 - $90,000 Salary Location: 323 Hot Springs Blvd, Pagosa Springs, CO 81147 Schedule: Weekdays + Weekends Reports to: Food & Beverage Director About The Springs Resort Located in the heart of Pagosa Springs, Colorado, The Springs Resort is a premier luxury destination centered around The Mother Spring—the world’s deepest geothermal hot spring, and the source of our healing, mineral-rich waters. Following a transformative expansion in 2025, the resort now features: 157 thoughtfully designed guest rooms and suites, with panoramic views of the San Juan River and surrounding mountains An expanded collection of 51 naturally hot mineral soaking pools A brand-new, two-level geothermal-inspired spa, offering 12 treatment rooms, a couples suite with private soaking pool, halotherapy sauna, movement studio, and more A wellness program that includes contrast bathing, Aqua Yoga, meditation, reflexology walks, and other immersive experiences Elevated culinary offerings including Wild Finch, a full-service signature restaurant showcasing health-conscious, seasonally driven menus, and 1881 Poolside Provisions, a casual spot for shareable plates and cocktails Set along the scenic San Juan River and nestled in the San Juan Mountains, The Springs Resort offers a one-of-a-kind wellness retreat blending relaxation, adventure, and holistic health. Whether guests are soaking under the stars, indulging in a custom spa ritual, or enjoying mindful dining with locally sourced ingredients, every moment at The Springs is designed to rejuvenate. Certified as a Great Place to Work (May 2024–May 2025), we are committed to fostering a team culture rooted in excellence, innovation, and heartfelt hospitality. Your Mission: The Springs Resort is seeking a passionate and accomplished Executive Chef to lead the culinary team at our signature restaurant, Wild Finch — a full-service dining experience that showcases wellness-driven, seasonally inspired, and locally sourced cuisine in an upscale yet approachable setting. As Executive Chef, you will be responsible for overseeing all kitchen operations at Wild Finch, including menu innovation, team leadership, quality control, and financial management. You'll ensure the continued success of this already established and beloved restaurant by delivering memorable dining experiences that reflect the resort’s commitment to wellness, sustainability, and regional flavor. This is a high-impact leadership role for a creative, strategic, and hands-on culinary professional who thrives in a dynamic, guest-focused environment and is excited to elevate a standout culinary brand within a world-class destination resort. Comprehensive Benefits Package Eligible full-time employees receive a robust benefits package, including: $200/month Employee Housing Allowance Health Insurance Dental Insurance Vision Insurance 401(k) Retirement Plan with 401(k) Matching Life Insurance Disability Insurance Paid Time Off (PTO) Sick Time Off Flexible Spending Account (FSA) Employee Assistance Program (EAP) Employee Discounts across resort services and amenities Requirements Where You’ll Make an Impact: Lead all back-of-house operations at Wild Finch, ensuring excellence in food quality, consistency, preparation, presentation, and service. Maintain and evolve an established, wellness-forward menu that features seasonal, sustainable, and locally sourced ingredients, while accommodating diverse dietary preferences and restrictions. Recruit, train, and mentor a high-performing culinary team, fostering a positive kitchen culture focused on collaboration, growth, and accountability. Oversee kitchen financials for Wild Finch, including food and labor cost controls, budgeting, inventory, vendor relationships, and purchasing. Ensure strict adherence to all health, safety, and sanitation regulations and maintain a clean, organized, and compliant kitchen environment. Collaborate with front-of-house leadership to ensure smooth service execution and an exceptional guest experience. Monitor culinary operations, guest feedback, and performance metrics to drive continuous improvement and innovation. Stay current on culinary trends, wellness dining innovations, and techniques to keep Wild Finch’s offerings fresh, relevant, and aligned with the resort’s mission. Support resort-wide events and seasonal promotions in coordination with the broader Food & Beverage leadership team when needed. Qualifications: Minimum 5 years of culinary leadership experience, preferably in an upscale restaurant, resort, or wellness-focused dining concept. Demonstrated expertise in seasonal, health-conscious cuisine with an emphasis on regional sourcing and modern techniques. Strong background in kitchen financial management, including food and labor cost control, inventory, and purchasing. Proven ability to lead, coach, and inspire culinary teams in a fast-paced, guest-focused environment. Knowledge of special dietary needs, wellness cuisine, and spa-inspired offerings is highly desirable. ServSafe Manager or equivalent food safety certification (or ability to obtain upon hire). Willingness to relocate to Pagosa Springs, CO, and embrace the lifestyle of a vibrant, nature-based mountain resort community.
Responsibilities
The Executive Chef will oversee all kitchen operations at Wild Finch, ensuring excellence in food quality and service. This role includes menu innovation, team leadership, quality control, and financial management to deliver memorable dining experiences.
Executive Chef - The Springs Resort and Spa. A at The Springs Resort and Spa, Pagosa Springs, CO
Austin, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Menu Innovation, Quality Control, Financial Management, Team Leadership, Sustainability, Health Conscious Cuisine, Seasonal Ingredients, Dietary Preferences, Food Safety, Collaboration, Guest Experience, Culinary Trends, Inventory Management, Vendor Relationships, Training
Specialization
Candidates should have a minimum of 5 years of culinary leadership experience, preferably in an upscale or wellness-focused dining environment. Expertise in seasonal, health-conscious cuisine and strong kitchen financial management skills are essential.
Experience Required
Minimum 5 year(s)
Wok Chef - Mon to Fri role - Liverpool Street at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Menu Development, Cleaning And Maintenance, Cooking Techniques, Food Safety, Sanitation Practices, Attention To Detail, Organisational Skills, Communication, Teamwork
Specialization
Proven experience as a Commis Chef or in a similar role is required. Strong understanding of food safety and the ability to work in a fast-paced environment are essential.
Experience Required
Minimum 2 year(s)
Executive Chef - The Springs Resort and Spa. PH at The Springs Resort and Spa, Pagosa Springs, CO
Phoenix, Arizona, United States - Full Time
Skills Needed
Culinary Leadership, Menu Innovation, Team Leadership, Quality Control, Financial Management, Food Safety, Sustainability, Dietary Preferences, Culinary Trends, Guest Experience, Training, Collaboration, Inventory Management, Vendor Relationships, Health Conscious Cuisine, Wellness Dining
Specialization
Candidates should have a minimum of 5 years of culinary leadership experience, preferably in upscale or wellness-focused dining. Strong expertise in seasonal, health-conscious cuisine and kitchen financial management is essential.
Experience Required
Minimum 5 year(s)
Chef de projets Engineering department (F/H) at DSM
Seclin, Hauts-de-France, France - Full Time
Skills Needed
Project Management, Budget Management, Technical Engineering, Food Industry, Biotechnology, Chemical Industry, Team Collaboration, Communication, Negotiation, Performance Testing, She Standards, Quality Standards, Networking, Benchmarking, French, English
Specialization
The ideal candidate should have experience as a technical project manager in the food, biotechnology, or chemical industries. Proficiency in budget management and fluency in both English and French are also required.
Experience Required
Minimum 5 year(s)
Assistant General Restaurant Manager/Sr Chef at The Piada Group
Zionsville, Indiana, United States - Full Time
Skills Needed
Leadership, Food Preparation, Cooking, Sanitation, Cleaning, Organization, Guest Experience, Food Ordering, Labor Scheduling, Interviewing, Talent Development, Team Management, Recipe Following, Safety Procedures, Training, Communication
Specialization
Candidates should be highly motivated and excited about delivering excellent food and guest experiences. The role requires managing food ordering, labor scheduling, and developing future leaders within the team.
Experience Required
Minimum 2 year(s)
Executive Chef - The Springs Resort and Spa. U at The Springs Resort and Spa, Pagosa Springs, CO
Salt Lake City, Utah, United States - Full Time
Skills Needed
Culinary Leadership, Menu Innovation, Quality Control, Financial Management, Team Leadership, Health And Safety Regulations, Guest Experience, Culinary Trends, Wellness Cuisine, Dietary Preferences, Inventory Management, Vendor Relationships, Training And Mentoring, Sustainability, Collaboration, Creativity
Specialization
Candidates should have a minimum of 5 years of culinary leadership experience, preferably in upscale dining. Expertise in seasonal, health-conscious cuisine and strong kitchen financial management skills are essential.
Experience Required
Minimum 5 year(s)
CHEF DE SECTEUR JARDINERIE ET ANIMALERIE (H/F) at Groupement Mousquetaires
Dourdan, Ile-of-France, France - Full Time
Skills Needed
Team Management, Commercial Strategy, Customer Satisfaction, Leadership, Cooperation, Performance Development, Challenge Orientation, Retail Experience
Specialization
Candidates should have significant experience in a similar role and a good understanding of developing and implementing strategies in a commercial context. A passion for commerce and customer relations is essential.
Experience Required
Minimum 5 year(s)
Chef de projet Data & Analytics [Luxe-Retail] at Magellan Partners
Paris, Ile-of-France, France - Full Time
Skills Needed
Data Governance, Business Intelligence, Data Visualization, Etl, Cloud Architecture, Agile Methodologies, Project Management, Change Management, Process Analysis, Leadership, Communication
Specialization
Candidates should have a strong affinity for data and information systems, with familiarity in BI, data visualization, and cloud architecture. A degree in engineering, business, or IT-related fields is preferred, along with a proactive and autonomous work style.
Experience Required
Minimum 2 year(s)
STÄLLFÖRETRÄDANDE BUTIKSCHEF TILL JYSK NYKÖPING at JYSK
Nyköping, Södermanland County, Sweden - Full Time
Skills Needed
Team Leadership, Motivation, Coaching, Sales Training, Customer Service, Communication, Stress Management, Result Focus, Retail Management
Specialization
Experience in leading and developing a team is essential, along with a passion for sales and customer service. You should be able to maintain composure in stressful situations and have a desire to grow into a store manager role.
Experience Required
Minimum 2 year(s)
Sr. Sous Chef, Concessions at Tropicana Field at Compass Group
Saint Petersburg, Florida, United States - Full Time
Skills Needed
Culinary Management, Menu Planning, Cost Control, Training, Food Preparation, Catering Experience, High Volume Operations, Sanitation, Food Cost Controls, Presentation Skills, Computer Skills, Client Satisfaction, Servsafe Certification
Specialization
Candidates should have an A.S. degree or equivalent experience, along with 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)
Chef de projet data management - Stage - F/H at Eurofins
Ivry-sur-Seine, Ile-de-France, France - Full Time
Skills Needed
Data Management, Lean Methodologies, Power Bi, Excel, Project Management, Kpi Tracking, Business Intelligence, Data Analysis, Communication, Autonomy, Dynamism
Specialization
Candidates should be pursuing a BAC+5 degree in engineering or business with a focus on data engineering, data science, or business intelligence. Proficiency in Power BI and Excel, along with good English skills, is required; knowledge of Spanish and other database forms is a plus.
Chef de Projet PPM (gestion du portefeuille) at ALTEN Consulting Services GmbH
Rabat, Rabat-Salé-Kénitra, Morocco - Full Time
Skills Needed
Project Management, Portfolio Management, Budgeting, Reporting, Kpi Production, Risk Management, Leadership, Team Management, Communication, Negotiation, Analytical Skills, Organizational Skills, Continuous Improvement, Governance, It Management, Pharmaceutical Industry Experience
Specialization
Candidates should have a Bac+5 degree in computer science and at least 5 years of experience in project portfolio management. Strong skills in budgeting, reporting, and team leadership are essential.
Experience Required
Minimum 5 year(s)
CHEF DE SECTEUR RESTAURATION COMMERCIALE F/H at Salade2Fruits
Chorges, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Customer Relationship, Sales Techniques, Commercial Indicators, Autonomy, Tenacity, Motivation, Fresh Products Knowledge, Dynamic Environment
Specialization
Candidates should have a Bac+2/+3 in commerce or a specialized school in gastronomy, hospitality, or restaurant management. A minimum of 2 years of experience in similar roles is required, demonstrating expertise in the commercial field.
Experience Required
Minimum 2 year(s)
Chef de Rang (H/F) - Hôtel les Barmes de l'Ours at Sige Relais Chateaux
Val-d'Isère, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Customer Service, Teamwork, Autonomy, Pressure Handling, Menu Knowledge, Hospitality, Communication, Presentation
Specialization
Candidates should ideally have a background in hospitality with at least 2 years of relevant experience. Excellent presentation, interpersonal skills, and the ability to work under pressure are essential.
Experience Required
Minimum 2 year(s)
Chef de projets Senior FX & Clearing - Calypso at Collective
Versailles, Ile-de-France, France - Full Time
Skills Needed
Project Management, Fx Products, Mm Products, Commodities, Clearing Processes, Mo/Bo Environments, Calypso, Agile Methodology, Risk Management, Change Management, User Acceptance Testing, Stakeholder Coordination, Backlog Prioritization, Requirements Gathering, Solution Definition, Planning
Specialization
Candidates should have extensive experience in market operations, particularly in FX, MM, and commodities, along with proven project management skills in a banking environment. A strong understanding of clearing processes and proficiency in Calypso is essential.
Experience Required
Minimum 10 year(s)
Assistant Chef de Projets H/F - STAGE 6 mois at Nexity
Montpellier, Occitania, France - Full Time
Skills Needed
Project Management, Technical Analysis, Regulatory Compliance, Commercial Outreach, Land Prospecting, Documentation Production, Team Support, Communication Skills, Analytical Skills, Autonomy, Organization, Bureaucratic Tools, Geographic Information Systems, Solar Energy Knowledge, Territorial Development
Specialization
Candidates should have a Bac+5 education in fields related to engineering, commerce, or environmental management. They should possess strong analytical, organizational, and communication skills, along with knowledge of photovoltaic systems and territorial development.
Ingénieur-e Chef-fe de projet CVC confirmé-e at Patriarche
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Heating, Ventilation, Air Conditioning, Plumbing, Special Fluids, Smoke Extraction, Technical Solutions, Energy Optimization, Technical Specifications, Construction Site Supervision, Technical Reception, Team Collaboration, Client Communication, Technical Analysis, Laboratory Projects
Specialization
A degree in engineering from a technical field is required, along with experience in large-scale projects with technical complexities. Strong communication skills, autonomy, and knowledge of new technologies are essential, with proficiency in English being a plus.
Experience Required
Minimum 5 year(s)
Manager / Chef(fe) de mission 100% télétravail at LegalPlace
Paris, Ile-de-France, France - Full Time
Skills Needed
Accounting, Team Management, Client Relations, Digital Tools, Process Improvement, Coaching, Organization, Rigorousness
Specialization
You should have a degree in accounting and at least 5 years of experience, including team management. You must enjoy coaching and working collaboratively while being organized and adaptable to change.
Experience Required
Minimum 5 year(s)
Sous Chef (Garde Manger)-Sheraton Johor Bahru at Courtyard by Marriott Somerset KY
Johor Bahru, Johor, Malaysia - Full Time
Skills Needed
Culinary Skills, Food Preparation, Team Leadership, Customer Service, Sanitation Standards, Budget Management, Food Presentation, Communication Skills, Problem Solving, Mentoring, Time Management, Interpersonal Skills, Quality Control, Operational Management, Employee Training, Creativity
Specialization
Candidates must have either a high school diploma with four years of culinary experience or a two-year degree in Culinary Arts with two years of experience. Strong leadership, culinary skills, and the ability to manage kitchen operations are essential.
Experience Required
Minimum 2 year(s)
CHEF DE RAYON CHARCUTIER-TRAITEUR-FROMAGE (H/F) at Groupement Mousquetaires
Laval, Pays de la Loire, France - Full Time
Skills Needed
Commercial Management, Merchandising, Production Planning, Team Management, Customer Service, Hygiene Compliance, Food Safety, Product Knowledge, Sales Strategy, Stock Management, Supplier Negotiation, Promotional Activities, Team Motivation, Training, Quality Control
Specialization
Candidates should ideally hold a CAP or BP in culinary arts, charcuterie, or traiteur, with at least 3 years of experience in retail or food service management. Strong knowledge of food preparation techniques and hygiene regulations is essential.
Experience Required
Minimum 2 year(s)