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Chef de Partie - Banquet (Chinese Cuisine) at Accor
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Chinese Cuisine, Wok Cooking, Steaming, Roasting, Braising, Banquet Operations, Menu Development, Food Safety, Haccp, Team Leadership, Cost Control, Inventory Management, Culinary Arts, Staff Training, Quality Control
Specialization
Candidates should have 3–5 years of professional kitchen experience with a strong focus on Chinese culinary techniques and banquet operations. A diploma or degree in Culinary Arts is preferred, along with proven leadership skills and knowledge of cost control.
Experience Required
Minimum 2 year(s)
Chef de partie (H/F) - Gloria Osteria Paris at Big Mamma
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Team Leadership, Inventory Management, Staff Training, Quality Control, Italian Cuisine, Communication, Organization, Proactivity, Problem Solving
Specialization
The ideal candidate is passionate about Italian cuisine and experienced in professional kitchen environments. You must be rigorous, organized, proactive, and capable of managing team dynamics and unexpected situations.
Experience Required
Minimum 2 year(s)
Chef De Partie - Mon to Fri - daytime hours at BaxterStorey Ireland Ltd
City of London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Menu Development, Kitchen Maintenance, Food Safety, Sanitation Practices, Cooking Techniques, Organization, Communication, Time Management
Specialization
Proven experience as a Chef de Partie or similar role with a strong understanding of various cooking techniques and sanitation practices. Must be able to work effectively in a fast-paced, high-pressure environment with excellent attention to detail.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie - Castello di Guarene at Relais & Châteaux Park-Hotel Egerner Höfe
Guarene, Piedmont, Italy - Full Time
Skills Needed
Culinary Techniques, Haccp Principles, Mise En Place, Plating, Teamwork, Stress Management, Inventory Management, Menu Development
Specialization
Requires at least 2 years of experience as a Commis or Demi Chef de Partie in high-end establishments. Professional culinary or hotel education and mastery of HACCP principles are preferred.
Experience Required
Minimum 2 year(s)
Chef de partie Pâtisserie / Pâtissier (H/F) at Accor
Cabourg, Normandy, France - Full Time
Skills Needed
Pastry Techniques, Culinary Production, Haccp, Food Hygiene, Autonomous Work Management, Quality Control, Teamwork, Communication, Organization, Attention To Detail
Specialization
Requires a culinary degree (CAP, Bac Pro or equivalent) and confirmed experience in a kitchen, preferably in 4 or 5-star establishments. Candidates must master culinary techniques, HACCP rules, and be able to work at a fast pace.
Experience Required
Minimum 2 year(s)
Employee Restaurant Kitchen Chef de Partie at Four Seasons Hotels Limited - Turkey
Shenzhen, Guangdong Province, China - Full Time
Skills Needed
Leadership, Communication, Training, Food Preparation, Food Presentation, Quality Control, Kitchen Operations, English Communication
Specialization
Requires strong leadership, communication, and training skills. Candidates must possess a positive attitude and the ability to communicate in English.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie - The St. Regis Venice at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Venice, Veneto, Italy - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Culinary Techniques, Guest Service, Communication, Time Management, Food Safety Standards, Recipe Adherence, Staff Training, Professional Appearance, Collaboration
Specialization
Candidates must possess a technical, trade, or vocational school degree and at least 3 years of related work experience. The role requires the ability to perform physical kitchen tasks and maintain professional standards in a luxury hotel environment.
Experience Required
Minimum 2 year(s)
Chef De Partie - Indian Cuisine Specialist at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Udaipur, Rajasthan, India - Full Time
Skills Needed
Indian Cuisine, Food Preparation, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Temperature Regulation, Staff Training, Quality Control, Menu Planning, Cold Food Preparation, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Chef de partie H/F - Restaurant Akira Back at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Preparation, Haccp Standards, Team Supervision, Kitchen Organization, High End Catering, Recipe Creation, Food Safety, Quality Control, Staff Management, Time Management
Specialization
Requires a culinary degree with mastery of HACCP standards and confirmed experience in high-end dining. Candidates must demonstrate strong technical skills, leadership ability, and a high level of professionalism and rigor.
Experience Required
Minimum 2 year(s)
Chef de Partie Pastry Section (Saudi Only) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Khartoum, Al Khartum, Sudan - Full Time
Skills Needed
Pastry Preparation, Food Safety, Temperature Regulation, Portion Control, Recipe Adherence, Food Garnish, Inventory Monitoring, Staff Training, Coaching, Quality Control, Cold Food Preparation, Kitchen Management
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be Saudi nationals and capable of performing physical tasks including lifting up to 25 pounds.
Experience Required
Minimum 2 year(s)
Pastry Demi Chef de Partie - NOBU Bangkok at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangkok, , Thailand - Full Time
Skills Needed
Pastry Arts, Kitchen Supervision, Food Presentation, Inventory Management, Food Safety, Staff Training, Portion Control, Menu Coordination, Quality Assurance, Team Leadership
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
[Culinary] THE BVLGARI BAR - Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Chūō, , Japan - Full Time
Skills Needed
Food Preparation, Cooking, Menu Planning, Quality Control, Kitchen Management, Food Safety, Japanese Proficiency, English Proficiency, Staff Training, Portion Control, Recipe Adherence, Inventory Monitoring
Specialization
Requires at least 3 years of related work experience and business-level Japanese proficiency. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 2 year(s)
Pizza Chef(06277) - 51 Beaver Creek Place at DOMINOS PIZZA FRANCHISE
Avon, Colorado, United States - Full Time
Skills Needed
Pizza Making, Baking, Customer Service, People Skills, Time Management
Specialization
Candidates must be at least 16 years of age. Applicants should possess strong personality traits and people skills to handle customer interactions.
CHEF DE PROJET VRD ENERGIE ET INDUSTRIE F/H at Ingérop
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Technical Expertise, Client Relations, Team Coordination, Infrastructure Development, Environmental Sustainability, Construction Management, Urban Planning, Civil Engineering, Hydraulics, Site Development, Logistics, Regulatory Compliance, Cost Estimation, Design Coordination, Risk Management
Specialization
Candidates should hold an engineering degree and have at least 5 years of experience in VRD, infrastructure, or public works, preferably on industrial or energy projects. A solid technical background in relevant areas such as site development and logistics is essential.
Experience Required
Minimum 5 year(s)
Sous Chef-Bel Etage - The St. Regis Jakarta at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Kitchen Operations Management, Culinary Arts, Staff Supervision, Food Safety And Sanitation, Menu Development, Budget Management, Customer Service, Inventory Management, Team Leadership, Food Presentation, Performance Appraisal, Labor Management System
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Pizza Chef(06275) - 1003 ROYAL GORGE BLVD at DOMINOS PIZZA FRANCHISE
Cañon City, Colorado, United States - Full Time
Skills Needed
Food Preparation, Food Safety, Multitasking, Communication, Recipe Execution, Sanitation, Attention To Detail, Time Management, Driving
Specialization
Requires the ability to work in a fast-paced environment and perform physically demanding tasks including lifting up to 50 pounds. A valid driver's license and an insured vehicle are required for delivery duties.
Chef/fe de projets Ingénierie Technique F/H at ALTEREA
Tours, Centre-Val de Loire, France - Full Time
Skills Needed
Technical Project Management, Environmental Diagnostics, Technical Cost Estimation, Bim Methodology, Construction Management, Stakeholder Management, Tender Management, Technical Design, Facility Management, Regulatory Compliance, Strategic Planning, Project Coordination
Specialization
Candidates must hold a higher technical education degree and possess at least 5 years of significant experience in project management or technical engineering. Expertise in complex or large-scale projects is highly preferred.
Experience Required
Minimum 5 year(s)
Chef de Cuisine - Club de Direction KEIKO at Gardinier
Issy-les-Moulineaux, Ile-de-France, France - Full Time
Skills Needed
Culinary Management, Menu Development, Food Cost Control, Gastronomy, Bistronomy, Food Safety Standards, Haccp, Team Leadership, Inventory Management, Creative Cooking, Kitchen Operations, Quality Control
Specialization
The ideal candidate must have confirmed experience in high-end or gastronomic restaurant environments. Strong technical skills, creativity, and a rigorous approach to food preparation and kitchen management are required.
Experience Required
Minimum 5 year(s)
Commis Chef - Mercure Melbourne Southbank at Accor
Melbourne, Victoria, Australia - Full Time
Skills Needed
Menu Preparation, Stock Rotation, Wastage Control, Kitchen Cleaning, Equipment Maintenance, Cooking Techniques, Communication Skills, Organizational Skills, Food Safety Standards, Haccp
Specialization
Requires a trade qualification and experience in a similar role, specifically within dinner service in a hotel or restaurant. Must demonstrate technical cooking knowledge and a strong understanding of HACCP food safety standards.
Chef de Partie - Soho Farmhouse(Hay Barn) at Soho House & Co.
Chipping Norton, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Plating, Mise En Place, Food Safety, Hygiene Practices, Teamwork, Communication, Kitchen Management, Time Management, Collaboration
Specialization
Candidates should have at least 2 years of experience in a high-profile venue and a strong passion for food. A culinary qualification such as NVQ Level 1 or 2 is preferred but not essential.
Experience Required
Minimum 2 year(s)
Chef de Partie - Banquet (Chinese Cuisine) at Accor
Special capital Region of Jakarta, Java, Indonesia -
Full Time

Start Date

Immediate

Expiry Date

21 Jul, 26

Salary

0.0

Posted On

22 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Chinese cuisine, Wok cooking, Steaming, Roasting, Braising, Banquet operations, Menu development, Food safety, HACCP, Team leadership, Cost control, Inventory management, Culinary arts, Staff training, Quality control

Industry

Hospitality

Description
Company Description A global luxury brand with hospitality at its heart, Raffles Hotels & Resorts encompasses 20 ultra luxury hotels and resorts in key international destinations, some with additional branded private residences. Four further hotel properties will open under the Raffles brand in 2024-25. Named after the pioneering British founder of Singapore, Sir Stamford Raffles, the Raffles brand is synonymous with the elegant British etiquette, effortless glamour and sophistication of an earlier era, while bringing a sensibility that is in tune with the lives of our well-travelled guests – at once a vibrant heart and a tranquil haven. At Raffles our service style is warm, personalised and gracious, with a legendary spirit of generosity embodied by our signature Raffles Butlers. We have led the way in creating hotel interiors that are art museums in their own right; we are fertile ground for creativity in the culinary arts, attracting leading chefs; and we work with expert practitioners and specialist partners to create next-generation wellness experiences. We have always sought to preserve both cultural and natural heritage, employing historians, marine biologists and art curators within the properties, to underline an experience that is truly authentic. At Raffles, visitors arrive as guests, leave as friends and return as family. Along the way they will discover a place to celebrate, adventure, exchange ideas and be inspired; and a new meaning of luxury that touches the emotions as elegantly as the Raffles name itself. Raffles Jakarta is strategically located in the heart of the Kuningan district within Jakarta's Golden Triangle. It is an art-filled oasis that elegantly blends history, culture, and luxury. The hotel is more than just a place to stay; it's a meeting point for art and ideas, business and leisure, glamour and fashion. Connected to Lotte Shopping Avenue and the Ciputra Artpreneur Centre, home to The Hendra Gunawan Museum, and a 1,200-seat Broadway Musical Theatre, our location is ideal for both local and international guests, offering convenience and a wealth of cultural experiences. The hotel offers exceptional facilities, including the serene Raffles Spa, a tranquil outdoor pool, versatile meeting spaces, and a state-of-the-art fitness centre, providing luxury and comfort. At Raffles Jakarta, we pride ourselves on our dedicated team, who excel in delivering exceptional service and attention to detail. Founded by Dr. (HC) Ir. Ciputra, our hotel brings the legacy of renowned Indonesian artist Hendra Gunawan to life through our magnificent interiors. We are deeply committed to sustainability and community engagement, striving to minimize our environmental impact and actively support the local community. By choosing Raffles Jakarta, you do not just work at a luxury hotel but also support a hotel that cares about the local community. By joining our team, you will join a community that values excellence, creativity, and sustainability. Embark on a rewarding career journey with Raffles Jakarta and contribute to our art, history, and luxury legacy. Job Description The Chef de Partie – Banquet (Chinese Cuisine) is responsible for leading the Chinese cuisine section within the banquet kitchen, ensuring the seamless execution of banquet events through the preparation of authentic and high-quality Chinese dishes. Working closely with the Chef de Cuisine – Banquet and Executive Sous Chef, this role supports menu development by incorporating traditional and contemporary Chinese flavors while maintaining the hotel’s culinary standards. The Chef de Partie supervises and guides the team in applying key techniques such as wok cooking, steaming, roasting, and braising, ensuring consistency in taste, presentation, and timely delivery for large-scale events. In addition, the role oversees mise en place, manages specialty ingredient inventory, ensures cost control, and upholds strict food safety and hygiene standards, contributing to a well-organized kitchen and memorable dining experiences for banquet guests. Qualifications Culinary Education : Diploma or degree in Culinary Arts or a related field is preferred. Professional training in Chinese cuisine or certification from a recognized culinary institution will be an advantage. Culinary Experience : Minimum 3–5 years of experience in a professional kitchen, with strong exposure to Chinese cuisine. Experience in luxury hotels or high-end establishments is highly valued. Banquet Experience : Proven experience in banquet or large-scale catering operations is essential. Familiarity with high-volume production, event-based service, and coordination with banquet service teams is required. Chinese Cuisine Expertise : Solid knowledge of regional Chinese cuisines and cooking techniques, including wok cooking, steaming, roasting, braising, and sauce preparation. Experience in Chinese banquet-style dishes and sharing menus is highly preferred. Leadership and Team Management : Previous supervisory experience is an advantage. Demonstrates the ability to lead, train, and motivate a team while maintaining a positive and efficient working environment. Menu Development and Cost Control : Experience in menu planning for Chinese banquet offerings, with a good understanding of portion control, food costing, and waste management to support operational profitability. Organization and Time Management : Strong organizational skills with the ability to manage multiple priorities in a fast-paced banquet environment. Detail-oriented with the ability to perform under pressure and meet tight timelines. Food Safety and Hygiene : Good understanding of food safety standards and hygiene practices, including HACCP principles. Certification in food safety is an advantage. Communication and Teamwork : Good communication skills with the ability to collaborate effectively with kitchen and service teams. Maintains professionalism and flexibility in a dynamic, team-oriented environment. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities
The Chef de Partie leads the Chinese cuisine section within the banquet kitchen, ensuring the high-quality preparation and execution of dishes for large-scale events. They also supervise the culinary team, manage inventory, and maintain strict food safety and hygiene standards.
Chef de Partie - Banquet (Chinese Cuisine) at Accor
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Chinese Cuisine, Wok Cooking, Steaming, Roasting, Braising, Banquet Operations, Menu Development, Food Safety, Haccp, Team Leadership, Cost Control, Inventory Management, Culinary Arts, Staff Training, Quality Control
Specialization
Candidates should have 3–5 years of professional kitchen experience with a strong focus on Chinese culinary techniques and banquet operations. A diploma or degree in Culinary Arts is preferred, along with proven leadership skills and knowledge of cost control.
Experience Required
Minimum 2 year(s)
Chef de partie (H/F) - Gloria Osteria Paris at Big Mamma
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Team Leadership, Inventory Management, Staff Training, Quality Control, Italian Cuisine, Communication, Organization, Proactivity, Problem Solving
Specialization
The ideal candidate is passionate about Italian cuisine and experienced in professional kitchen environments. You must be rigorous, organized, proactive, and capable of managing team dynamics and unexpected situations.
Experience Required
Minimum 2 year(s)
Chef De Partie - Mon to Fri - daytime hours at BaxterStorey Ireland Ltd
City of London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Menu Development, Kitchen Maintenance, Food Safety, Sanitation Practices, Cooking Techniques, Organization, Communication, Time Management
Specialization
Proven experience as a Chef de Partie or similar role with a strong understanding of various cooking techniques and sanitation practices. Must be able to work effectively in a fast-paced, high-pressure environment with excellent attention to detail.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie - Castello di Guarene at Relais & Châteaux Park-Hotel Egerner Höfe
Guarene, Piedmont, Italy - Full Time
Skills Needed
Culinary Techniques, Haccp Principles, Mise En Place, Plating, Teamwork, Stress Management, Inventory Management, Menu Development
Specialization
Requires at least 2 years of experience as a Commis or Demi Chef de Partie in high-end establishments. Professional culinary or hotel education and mastery of HACCP principles are preferred.
Experience Required
Minimum 2 year(s)
Chef de partie Pâtisserie / Pâtissier (H/F) at Accor
Cabourg, Normandy, France - Full Time
Skills Needed
Pastry Techniques, Culinary Production, Haccp, Food Hygiene, Autonomous Work Management, Quality Control, Teamwork, Communication, Organization, Attention To Detail
Specialization
Requires a culinary degree (CAP, Bac Pro or equivalent) and confirmed experience in a kitchen, preferably in 4 or 5-star establishments. Candidates must master culinary techniques, HACCP rules, and be able to work at a fast pace.
Experience Required
Minimum 2 year(s)
Employee Restaurant Kitchen Chef de Partie at Four Seasons Hotels Limited - Turkey
Shenzhen, Guangdong Province, China - Full Time
Skills Needed
Leadership, Communication, Training, Food Preparation, Food Presentation, Quality Control, Kitchen Operations, English Communication
Specialization
Requires strong leadership, communication, and training skills. Candidates must possess a positive attitude and the ability to communicate in English.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie - The St. Regis Venice at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Venice, Veneto, Italy - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Culinary Techniques, Guest Service, Communication, Time Management, Food Safety Standards, Recipe Adherence, Staff Training, Professional Appearance, Collaboration
Specialization
Candidates must possess a technical, trade, or vocational school degree and at least 3 years of related work experience. The role requires the ability to perform physical kitchen tasks and maintain professional standards in a luxury hotel environment.
Experience Required
Minimum 2 year(s)
Chef De Partie - Indian Cuisine Specialist at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Udaipur, Rajasthan, India - Full Time
Skills Needed
Indian Cuisine, Food Preparation, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Temperature Regulation, Staff Training, Quality Control, Menu Planning, Cold Food Preparation, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Chef de partie H/F - Restaurant Akira Back at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Preparation, Haccp Standards, Team Supervision, Kitchen Organization, High End Catering, Recipe Creation, Food Safety, Quality Control, Staff Management, Time Management
Specialization
Requires a culinary degree with mastery of HACCP standards and confirmed experience in high-end dining. Candidates must demonstrate strong technical skills, leadership ability, and a high level of professionalism and rigor.
Experience Required
Minimum 2 year(s)
Chef de Partie Pastry Section (Saudi Only) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Khartoum, Al Khartum, Sudan - Full Time
Skills Needed
Pastry Preparation, Food Safety, Temperature Regulation, Portion Control, Recipe Adherence, Food Garnish, Inventory Monitoring, Staff Training, Coaching, Quality Control, Cold Food Preparation, Kitchen Management
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be Saudi nationals and capable of performing physical tasks including lifting up to 25 pounds.
Experience Required
Minimum 2 year(s)
Pastry Demi Chef de Partie - NOBU Bangkok at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangkok, , Thailand - Full Time
Skills Needed
Pastry Arts, Kitchen Supervision, Food Presentation, Inventory Management, Food Safety, Staff Training, Portion Control, Menu Coordination, Quality Assurance, Team Leadership
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
[Culinary] THE BVLGARI BAR - Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Chūō, , Japan - Full Time
Skills Needed
Food Preparation, Cooking, Menu Planning, Quality Control, Kitchen Management, Food Safety, Japanese Proficiency, English Proficiency, Staff Training, Portion Control, Recipe Adherence, Inventory Monitoring
Specialization
Requires at least 3 years of related work experience and business-level Japanese proficiency. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 2 year(s)
Pizza Chef(06277) - 51 Beaver Creek Place at DOMINOS PIZZA FRANCHISE
Avon, Colorado, United States - Full Time
Skills Needed
Pizza Making, Baking, Customer Service, People Skills, Time Management
Specialization
Candidates must be at least 16 years of age. Applicants should possess strong personality traits and people skills to handle customer interactions.
CHEF DE PROJET VRD ENERGIE ET INDUSTRIE F/H at Ingérop
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Technical Expertise, Client Relations, Team Coordination, Infrastructure Development, Environmental Sustainability, Construction Management, Urban Planning, Civil Engineering, Hydraulics, Site Development, Logistics, Regulatory Compliance, Cost Estimation, Design Coordination, Risk Management
Specialization
Candidates should hold an engineering degree and have at least 5 years of experience in VRD, infrastructure, or public works, preferably on industrial or energy projects. A solid technical background in relevant areas such as site development and logistics is essential.
Experience Required
Minimum 5 year(s)
Sous Chef-Bel Etage - The St. Regis Jakarta at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Kitchen Operations Management, Culinary Arts, Staff Supervision, Food Safety And Sanitation, Menu Development, Budget Management, Customer Service, Inventory Management, Team Leadership, Food Presentation, Performance Appraisal, Labor Management System
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Pizza Chef(06275) - 1003 ROYAL GORGE BLVD at DOMINOS PIZZA FRANCHISE
Cañon City, Colorado, United States - Full Time
Skills Needed
Food Preparation, Food Safety, Multitasking, Communication, Recipe Execution, Sanitation, Attention To Detail, Time Management, Driving
Specialization
Requires the ability to work in a fast-paced environment and perform physically demanding tasks including lifting up to 50 pounds. A valid driver's license and an insured vehicle are required for delivery duties.
Chef/fe de projets Ingénierie Technique F/H at ALTEREA
Tours, Centre-Val de Loire, France - Full Time
Skills Needed
Technical Project Management, Environmental Diagnostics, Technical Cost Estimation, Bim Methodology, Construction Management, Stakeholder Management, Tender Management, Technical Design, Facility Management, Regulatory Compliance, Strategic Planning, Project Coordination
Specialization
Candidates must hold a higher technical education degree and possess at least 5 years of significant experience in project management or technical engineering. Expertise in complex or large-scale projects is highly preferred.
Experience Required
Minimum 5 year(s)
Chef de Cuisine - Club de Direction KEIKO at Gardinier
Issy-les-Moulineaux, Ile-de-France, France - Full Time
Skills Needed
Culinary Management, Menu Development, Food Cost Control, Gastronomy, Bistronomy, Food Safety Standards, Haccp, Team Leadership, Inventory Management, Creative Cooking, Kitchen Operations, Quality Control
Specialization
The ideal candidate must have confirmed experience in high-end or gastronomic restaurant environments. Strong technical skills, creativity, and a rigorous approach to food preparation and kitchen management are required.
Experience Required
Minimum 5 year(s)
Commis Chef - Mercure Melbourne Southbank at Accor
Melbourne, Victoria, Australia - Full Time
Skills Needed
Menu Preparation, Stock Rotation, Wastage Control, Kitchen Cleaning, Equipment Maintenance, Cooking Techniques, Communication Skills, Organizational Skills, Food Safety Standards, Haccp
Specialization
Requires a trade qualification and experience in a similar role, specifically within dinner service in a hotel or restaurant. Must demonstrate technical cooking knowledge and a strong understanding of HACCP food safety standards.
Chef de Partie - Soho Farmhouse(Hay Barn) at Soho House & Co.
Chipping Norton, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Plating, Mise En Place, Food Safety, Hygiene Practices, Teamwork, Communication, Kitchen Management, Time Management, Collaboration
Specialization
Candidates should have at least 2 years of experience in a high-profile venue and a strong passion for food. A culinary qualification such as NVQ Level 1 or 2 is preferred but not essential.
Experience Required
Minimum 2 year(s)