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Chef de Partie (H/F) - l'Auberge Basque at Sige Relais Chateaux
Saint-Pée-sur-Nivelle, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Cooking Production, Quality Control, Standard Adherence, Service Execution, Autonomy, Collaboration, Goods Reception, Haccp Compliance, Teamwork, Knowledge Transfer
Specialization
Candidates must have at least one year of successful experience as a Chef de Partie or equivalent, preferably in a gastronomic or high-standard establishment. Essential qualities include organization, rigor, attention to detail, autonomy, motivation, teamwork, stress management, and a passion for quality products and cuisine.
Chef de Partie (Turkish Pide Speciality) at Accor
, An Giang Province, Vietnam - Full Time
Skills Needed
Turkish Pide Preparation, Authentic Turkish Culinary Techniques, Knife Skills, Kitchen Management, Food Safety, Haccp Principles, Inventory Management, Cost Control, Menu Development, Staff Training, Team Leadership, Quality Control, Time Management, Multitasking, Communication, Interpersonal Skills
Specialization
Candidates must have at least 5 years of professional kitchen experience, with a minimum of 2 years specializing in Turkish cuisine or pide preparation. Strong knowledge of traditional Turkish cooking methods, food safety regulations, and leadership capabilities are required.
Experience Required
Minimum 5 year(s)
Chef de partie cuisine - Cuisinier (H/F) at Accor
Cabourg, Normandy, France - Full Time
Skills Needed
Culinary Production, Quality Assurance, 5 Star Standards Adherence, Haccp Compliance, Autonomy, Work Organization, Attention To Detail, Rigor, High Paced Work, Teamwork, Communication
Specialization
Candidates must possess a culinary qualification (CAP Cuisine, Bac pro, or equivalent) and confirmed, mandatory experience in a kitchen, ideally within a 4 or 5-star establishment. Essential requirements include mastery of culinary techniques, hygiene rules (HACCP), the ability to manage a station autonomously, attention to detail, and the capacity to work efficiently in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Chef de partie - Mirabelle BIB Gourmand at Sige Relais Chateaux
Langres, Great East, France - Full Time
Skills Needed
Culinary Techniques, Food Production, Inventory Management, Stock Control, Team Leadership, Training, Creativity, Organization, Seasonality, Precision, Communication
Specialization
Candidates must possess strong culinary techniques, creativity, and the ability to work across all kitchen stations. A professional, rigorous approach to seasonal ingredients and effective team communication is required.
Experience Required
Minimum 2 year(s)
Demi-chef de partie H/F - Bistrot André at Sige Relais Chateaux
Valence, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Supervising Apprentices, Organizing Workstation, Recipe Execution, Cooking Station Participation, Tasting Dishes, Dish Evolution Contribution, Inventory Management, Stock Management, Hygiene Standards Adherence, Safety Standards Adherence, Product Cooking, Culinary Techniques Mastery, Raw Material Understanding, Autonomy, Rigor, Teamwork
Specialization
Candidates must be passionate about product-based cuisine, mastering fundamental culinary techniques and understanding raw material specifics, with desired experience in a bistro or refined restaurant setting. The ideal applicant is autonomous, rigorous, organized, fast, meticulous, enjoys teamwork, respects kitchen discipline, and possesses a refined palate to ensure high-quality, demanding cuisine.
Experience Required
Minimum 2 year(s)
Chef de partie H/F - CDD saison estivale at Sige Relais Chateaux
Saint-Paul-de-Vence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Production Organization, Product Selection, Preparation Prioritization, Preliminary Preparations, Raw Product Transformation, Food Cooling Procedures, Service Equipment Preparation, Daily Dish Preparation, A La Carte Order Reception, A La Carte Prioritization, Customer Specific Requests Handling, Apparatus Preparation, Sauce And Stock Preparation, Order Management, Supplier Communication, Inventory Management
Specialization
Candidates must demonstrate rigor, professionalism, strong organizational skills, flexibility, attention to detail, and a sharp sense of observation, along with excellent teamwork and impeccable presentation. The role is a fixed-term contract available until October 31, 2025.
Alternance - Chef de Chantier H/F - SAB at Groupe GB
Toulouse, Occitania, France - Full Time
Skills Needed
Formwork Preparation, Concrete Pouring, Wall Form Installation, Reinforced Concrete Structures, Plan Adherence, Finishing Work, Quality Control, Safety Compliance, Organization, Rigor, Team Spirit, Involvement
Specialization
Candidates must be enrolled or planning to enroll in a CAP/BEP or Bac Pro in Construction BTP, demonstrating motivation, rigor, and a desire to learn a manual and technical trade. Prior short experience on a construction site is a plus but not mandatory.
Chef de Partie H/F - Regina Experimental at Experimental Group
Biarritz, New Aquitaine, France - Full Time
Skills Needed
Preparation, Recipe Execution, Menu Adherence, Quality Verification, Stock Management, Delivery Verification, Hygiene Rules, Safety Rules, Plating, Temperature Control, Cleaning, Autonomy, Professional Attire
Specialization
Candidates must have successful experience as a Chef de Partie or in a similar role, demonstrating excellent mastery of cooking methods, products, and equipment. Rigor in following procedures, strong organizational skills, speed of execution, and availability to work evenings, weekends, and holidays are essential requirements.
Experience Required
Minimum 2 year(s)
Chef(fe) de Partie Cuisine [Saison 2026] at Barrière
Dinard, Brittany, France - Full Time
Skills Needed
Taste Symphony Composition, Plating Execution, Haccp Compliance, Service Execution, Commis Supervision, Flavor Architecture, Pastry Skills, Knife Skills, Cooking Dexterity, Sweet Preparation, Savory Preparation, Good Humor, Teamwork
Specialization
Candidates should possess skills in flavor balancing, architecture, and pastry transformation, demonstrating mastery with cooking tools like whisks and knives. Experience in a similar role within a high-end establishment is considered a significant asset.
Experience Required
Minimum 2 year(s)
Chef de Partie (H/F) - l'Auberge Basque at Sige Relais Chateaux
Saint-Pée-sur-Nivelle, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Cooking, Preparation, Plating, Quality Control, Standard Adherence, Team Collaboration, Goods Reception, Hygiene Compliance, Haccp, Knowledge Transfer, Organization, Rigor, Attention To Detail, Autonomy, Stress Management
Specialization
Candidates must have at least one year of successful experience as a Chef de Partie or equivalent role, with experience in a gastronomic or similar high-standard establishment being appreciated. Essential qualities include organization, rigor, attention to detail, autonomy, motivation, teamwork, good stress management, professional demandingness, and a passion for quality products and cuisine.
Demi Chef de Partie - Patisserie (m/w/d) at Sige Relais Chateaux
Lenk, Bern, Switzerland - Full Time
Skills Needed
Patisserie, Culinary Arts, Food Quality Control, Menu Execution, Creativity, Teamwork, German Language, English Language
Specialization
Candidates should have previous experience in a similar role and possess fluency in German and/or English. A passion for high-level gastronomy and professional culinary skills is required.
Experience Required
Minimum 2 year(s)
Chef de Partie (H/F) - l'Auberge Basque at Sige Relais Chateaux
Saint-Pée-sur-Nivelle, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Cooking Production, Quality Control, Standard Adherence, Service Execution, Organization, Rigor, Attention To Detail, Autonomy, Teamwork, Stress Management, Product Passion, Haccp Compliance, Inventory Reception, Dish Plating, Cooking, Transmission Of Know How
Specialization
Candidates must have at least one year of successful experience as a Chef de Partie or equivalent, with experience in a gastronomic or similar high-standard establishment being appreciated. Essential qualities include organization, rigor, attention to detail, autonomy, motivation, teamwork, good stress management, professional exigence, and a passion for quality products and cuisine.
Hourly Sous Chef - Mettler Toledo Tampa at Aramark
, Florida, United States - Full Time
Skills Needed
Food Preparation, Recipe Adherence, Workstation Setup, Ingredient Preparation, Knife Skills, Equipment Operation, Cooking Methods, Food Plating, Food Storage, Sanitation, Customer Service, Safety Procedures, Food Safety Certification, Math Skills, Communication Skills
Specialization
Candidates must have prior experience as a cook or in a related role, along with validated knowledge of basic food preparation principles, various cooking methods, and food safety regulations regarding handling, sanitation, and storage. The role requires the ability to acquire a food safety certification and possess basic math and interpersonal communication skills.
Chef de projet Opérations Free Proxi H/F at Iliad - Free
Paris, Ile-de-France, France - Full Time
Skills Needed
Project Management, Data Analysis, Lean Methodology, Change Management, Operational Excellence, Strategic Planning, Customer Relationship, Team Coordination, Problem Solving, Performance Analysis, Business Strategy, Field Support, Operational Efficiency, Decision Making, Prioritization, Communication
Specialization
The ideal candidate should have experience in operational project management, preferably in a networked environment. A strong interest in technology and customer relations, along with data analysis skills, is also essential.
Experience Required
Minimum 5 year(s)
CHEF(FE) DE PROJET JUNIOR en alternance at Hana Group
Levallois-Perret, Ile-de-France, France - Full Time
Skills Needed
D365 Support, Finance, Accounting, User Profile Management, Level 1 Support, Devops, Level 2 Support, Unit Testing, Electronic Invoicing, User Security, Project Management, General Accounting, Auxiliary Accounting, Ms Office, English Proficiency, Reporting
Specialization
The ideal candidate seeks a career in project management within the accounting field, specifically aiming for an AMOA or ERP Project Manager role, and must possess knowledge of general and auxiliary accounting principles. Strong proficiency in English (written and oral) and the Microsoft Office suite (Excel, Word, PowerPoint) is required, along with an aptitude for technical IT issues.
Pizza Chef(06272) - 2250 SANTA FE DRIVE at DOMINOS PIZZA FRANCHISE
Pueblo, Colorado, United States - Full Time
Skills Needed
Food Preparation, Food Safety, Sanitation, Multitasking, Customer Service, Recipe Execution, Time Management, Attention To Detail, Communication, Delivery, Equipment Maintenance
Specialization
Candidates must be able to work in a fast-paced environment and possess the ability to multitask and troubleshoot under pressure. A valid driver's license with a safe driving record and access to an insured vehicle are required for delivery tasks.
Demi Chef(fe) de partie Cuisine (H/F/X) at Accor
Saint-Ouen-l'Aumône, Ile-de-France, France - Full Time
Skills Needed
Culinary Arts, Food Preparation, Inventory Management, Recipe Development, Haccp Compliance, Food Safety Standards, Team Leadership, Waste Reduction, Sustainability Practices, Kitchen Organization, Traceability Management, Cleaning Protocols
Specialization
Candidates must have significant culinary experience and an interest in working within a catering environment. The role requires strong teamwork skills and the ability to adhere to technical specifications and food safety regulations.
Experience Required
Minimum 2 year(s)
Pizza Chef(06271) - 1501 S PRIAIRIE BLVD at DOMINOS PIZZA FRANCHISE
Pueblo, Colorado, United States - Full Time
Skills Needed
Food Preparation, Food Safety, Sanitation, Multitasking, Customer Service, Recipe Execution, Time Management, Communication, Attention To Detail, Driving, Inventory Management, Kitchen Maintenance
Specialization
Candidates must be able to perform physical tasks such as lifting up to 50 pounds and standing for extended periods. A valid driver's license with a safe driving record and access to an insured vehicle are required for delivery responsibilities.
Junior Sous Chef, Pastry (1887 by André) at Accor
Singapore, , Singapore - Full Time
Skills Needed
Culinary Skills, Food Quality Control, Cost Control, Hygiene And Sanitation, Team Management, Training And Development, Interpersonal Skills, Communication Skills, Service Orientation, Attention To Detail, Leadership Skills, Flexibility, Initiative, Guest Relations, Problem Solving
Specialization
Candidates should have a minimum professional certificate in a culinary-related field and at least 4 years of relevant experience in the Food & Beverage industry, with 2 years in a fine dining restaurant. Proficiency in English and prior international work experience are also required.
Experience Required
Minimum 2 year(s)
/Cocinero/a Sous Chef La Torre del Visco at Relais & Châteaux Park-Hotel Egerner Höfe
Fuentespalda / Fontdespatla, Aragon, Spain - Full Time
Skills Needed
Sustainable Cooking, Ethical Gastronomy, Vegetable Focused Cooking, Teamwork, Communication Skills, Menu Planning, Organic Gardening Knowledge, Km 0 Sourcing, Culinary Traditions, Kitchen Management
Specialization
Candidates should have a passion for sustainable gastronomy and previous experience in similar high-end restaurants. A valid driver's license is mandatory, and proficiency in English and Catalan/Valencian is considered an asset.
Experience Required
Minimum 2 year(s)
Chef de Partie (H/F) - l'Auberge Basque at Sige Relais Chateaux
Saint-Pée-sur-Nivelle, Nouvelle-Aquitaine, France -
Full Time

Start Date

Immediate

Expiry Date

13 May, 26

Salary

2100.0

Posted On

12 Feb, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Cooking Production, Quality Control, Standard Adherence, Service Execution, Autonomy, Collaboration, Goods Reception, HACCP Compliance, Teamwork, Knowledge Transfer

Industry

Hospitality

Description
Description de l'entreprise Nous sommes fiers d’être l’un des 580 membres Relais & Châteaux, une association internationale d’hôtels et de restaurants indépendants. L’Auberge Basque est une auberge contemporaine nichée au cœur du Pays basque. Établissement 4**** de 12 chambres, dotée d’un restaurant 1 étoile Michelin, elle cultive un esprit d’aubergiste moderne, fondé sur l’authenticité, la simplicité et l’attention portée aux détails. Aux côtés des Maîtres de maison, Marion et Cédric Béchade, l’équipe fait vivre une hospitalité sincère et personnalisée, où le savoir-être, la transmission et l’esprit d’équipe sont essentiels. Contrat : CDD / 39H ou CDI / 39H Horaires : En coupure, incluant week-ends et jours fériée Durée : 9 mois, avril à novembre Date de début prévue : Début avril Description du poste En tant que Chef de Partie Vous intégrez la brigade de cuisine et participez activement à la production culinaire du restaurant gastronomique. Vous êtes responsable de votre poste, de la qualité des préparations, du respect des standards de la maison et du bon déroulement du service.. Ce poste offre une montée en responsabilités progressive, dans un cadre exigeant, formateur et bienveillant. L’Auberge Basque confie progressivement des responsabilités afin de favoriser la montée en compétences, l’autonomie et le sens du service. Un véritable tremplin professionnel, sur une période courte, dans un environnement exigeant et humain. Vos missions Gérer et organiser votre poste de travail en autonomie Assurer la préparation, la cuisson et le dressage des plats dans le respect des standards de la maison Garantir la qualité, la régularité et la précision des envois Travailler en étroite collaboration avec le Chef et le reste de la brigade Participer à la réception et au contrôle des marchandises Veiller au respect strict des règles d’hygiène et de sécurité (HACCP) Contribuer à un climat de travail serein, rigoureux et collaboratif Participer à la transmission des savoir-faire auprès des commis Qualifications Expérience réussie d’au moins 1 an en tant que Chef de Partie ou poste équivalent Expérience en établissement gastronomique ou de standing similaire appréciée Organisation, rigueur et sens du détail Autonomie, motivation et esprit d’équipe Bonne gestion du stress et exigence professionnelle Passion pour le produit et la cuisine de qualité Informations complémentaires BENEFICES : Deux jours de congés hebdomadaires consécutifs Accès au pourboires Repas d’équipe faits maison Possibilité d’accès à la prévoyance de l'établissement ”Santé Swisslife” Ambiance de travail sereine et bienveillante Avantages Relais & Châteaux Département: Cuisine Rémunération: EUR1800 - EUR2100 - tous les mois

How To Apply:

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Responsibilities
As a Chef de Partie, you will integrate the kitchen brigade and actively participate in the culinary production of the gastronomic restaurant, being responsible for your station's quality and service execution. You will progressively gain responsibilities in a demanding yet supportive environment to enhance skills and autonomy.
Chef de Partie (H/F) - l'Auberge Basque at Sige Relais Chateaux
Saint-Pée-sur-Nivelle, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Cooking Production, Quality Control, Standard Adherence, Service Execution, Autonomy, Collaboration, Goods Reception, Haccp Compliance, Teamwork, Knowledge Transfer
Specialization
Candidates must have at least one year of successful experience as a Chef de Partie or equivalent, preferably in a gastronomic or high-standard establishment. Essential qualities include organization, rigor, attention to detail, autonomy, motivation, teamwork, stress management, and a passion for quality products and cuisine.
Chef de Partie (Turkish Pide Speciality) at Accor
, An Giang Province, Vietnam - Full Time
Skills Needed
Turkish Pide Preparation, Authentic Turkish Culinary Techniques, Knife Skills, Kitchen Management, Food Safety, Haccp Principles, Inventory Management, Cost Control, Menu Development, Staff Training, Team Leadership, Quality Control, Time Management, Multitasking, Communication, Interpersonal Skills
Specialization
Candidates must have at least 5 years of professional kitchen experience, with a minimum of 2 years specializing in Turkish cuisine or pide preparation. Strong knowledge of traditional Turkish cooking methods, food safety regulations, and leadership capabilities are required.
Experience Required
Minimum 5 year(s)
Chef de partie cuisine - Cuisinier (H/F) at Accor
Cabourg, Normandy, France - Full Time
Skills Needed
Culinary Production, Quality Assurance, 5 Star Standards Adherence, Haccp Compliance, Autonomy, Work Organization, Attention To Detail, Rigor, High Paced Work, Teamwork, Communication
Specialization
Candidates must possess a culinary qualification (CAP Cuisine, Bac pro, or equivalent) and confirmed, mandatory experience in a kitchen, ideally within a 4 or 5-star establishment. Essential requirements include mastery of culinary techniques, hygiene rules (HACCP), the ability to manage a station autonomously, attention to detail, and the capacity to work efficiently in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Chef de partie - Mirabelle BIB Gourmand at Sige Relais Chateaux
Langres, Great East, France - Full Time
Skills Needed
Culinary Techniques, Food Production, Inventory Management, Stock Control, Team Leadership, Training, Creativity, Organization, Seasonality, Precision, Communication
Specialization
Candidates must possess strong culinary techniques, creativity, and the ability to work across all kitchen stations. A professional, rigorous approach to seasonal ingredients and effective team communication is required.
Experience Required
Minimum 2 year(s)
Demi-chef de partie H/F - Bistrot André at Sige Relais Chateaux
Valence, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Supervising Apprentices, Organizing Workstation, Recipe Execution, Cooking Station Participation, Tasting Dishes, Dish Evolution Contribution, Inventory Management, Stock Management, Hygiene Standards Adherence, Safety Standards Adherence, Product Cooking, Culinary Techniques Mastery, Raw Material Understanding, Autonomy, Rigor, Teamwork
Specialization
Candidates must be passionate about product-based cuisine, mastering fundamental culinary techniques and understanding raw material specifics, with desired experience in a bistro or refined restaurant setting. The ideal applicant is autonomous, rigorous, organized, fast, meticulous, enjoys teamwork, respects kitchen discipline, and possesses a refined palate to ensure high-quality, demanding cuisine.
Experience Required
Minimum 2 year(s)
Chef de partie H/F - CDD saison estivale at Sige Relais Chateaux
Saint-Paul-de-Vence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Production Organization, Product Selection, Preparation Prioritization, Preliminary Preparations, Raw Product Transformation, Food Cooling Procedures, Service Equipment Preparation, Daily Dish Preparation, A La Carte Order Reception, A La Carte Prioritization, Customer Specific Requests Handling, Apparatus Preparation, Sauce And Stock Preparation, Order Management, Supplier Communication, Inventory Management
Specialization
Candidates must demonstrate rigor, professionalism, strong organizational skills, flexibility, attention to detail, and a sharp sense of observation, along with excellent teamwork and impeccable presentation. The role is a fixed-term contract available until October 31, 2025.
Alternance - Chef de Chantier H/F - SAB at Groupe GB
Toulouse, Occitania, France - Full Time
Skills Needed
Formwork Preparation, Concrete Pouring, Wall Form Installation, Reinforced Concrete Structures, Plan Adherence, Finishing Work, Quality Control, Safety Compliance, Organization, Rigor, Team Spirit, Involvement
Specialization
Candidates must be enrolled or planning to enroll in a CAP/BEP or Bac Pro in Construction BTP, demonstrating motivation, rigor, and a desire to learn a manual and technical trade. Prior short experience on a construction site is a plus but not mandatory.
Chef de Partie H/F - Regina Experimental at Experimental Group
Biarritz, New Aquitaine, France - Full Time
Skills Needed
Preparation, Recipe Execution, Menu Adherence, Quality Verification, Stock Management, Delivery Verification, Hygiene Rules, Safety Rules, Plating, Temperature Control, Cleaning, Autonomy, Professional Attire
Specialization
Candidates must have successful experience as a Chef de Partie or in a similar role, demonstrating excellent mastery of cooking methods, products, and equipment. Rigor in following procedures, strong organizational skills, speed of execution, and availability to work evenings, weekends, and holidays are essential requirements.
Experience Required
Minimum 2 year(s)
Chef(fe) de Partie Cuisine [Saison 2026] at Barrière
Dinard, Brittany, France - Full Time
Skills Needed
Taste Symphony Composition, Plating Execution, Haccp Compliance, Service Execution, Commis Supervision, Flavor Architecture, Pastry Skills, Knife Skills, Cooking Dexterity, Sweet Preparation, Savory Preparation, Good Humor, Teamwork
Specialization
Candidates should possess skills in flavor balancing, architecture, and pastry transformation, demonstrating mastery with cooking tools like whisks and knives. Experience in a similar role within a high-end establishment is considered a significant asset.
Experience Required
Minimum 2 year(s)
Chef de Partie (H/F) - l'Auberge Basque at Sige Relais Chateaux
Saint-Pée-sur-Nivelle, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Cooking, Preparation, Plating, Quality Control, Standard Adherence, Team Collaboration, Goods Reception, Hygiene Compliance, Haccp, Knowledge Transfer, Organization, Rigor, Attention To Detail, Autonomy, Stress Management
Specialization
Candidates must have at least one year of successful experience as a Chef de Partie or equivalent role, with experience in a gastronomic or similar high-standard establishment being appreciated. Essential qualities include organization, rigor, attention to detail, autonomy, motivation, teamwork, good stress management, professional demandingness, and a passion for quality products and cuisine.
Demi Chef de Partie - Patisserie (m/w/d) at Sige Relais Chateaux
Lenk, Bern, Switzerland - Full Time
Skills Needed
Patisserie, Culinary Arts, Food Quality Control, Menu Execution, Creativity, Teamwork, German Language, English Language
Specialization
Candidates should have previous experience in a similar role and possess fluency in German and/or English. A passion for high-level gastronomy and professional culinary skills is required.
Experience Required
Minimum 2 year(s)
Chef de Partie (H/F) - l'Auberge Basque at Sige Relais Chateaux
Saint-Pée-sur-Nivelle, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Cooking Production, Quality Control, Standard Adherence, Service Execution, Organization, Rigor, Attention To Detail, Autonomy, Teamwork, Stress Management, Product Passion, Haccp Compliance, Inventory Reception, Dish Plating, Cooking, Transmission Of Know How
Specialization
Candidates must have at least one year of successful experience as a Chef de Partie or equivalent, with experience in a gastronomic or similar high-standard establishment being appreciated. Essential qualities include organization, rigor, attention to detail, autonomy, motivation, teamwork, good stress management, professional exigence, and a passion for quality products and cuisine.
Hourly Sous Chef - Mettler Toledo Tampa at Aramark
, Florida, United States - Full Time
Skills Needed
Food Preparation, Recipe Adherence, Workstation Setup, Ingredient Preparation, Knife Skills, Equipment Operation, Cooking Methods, Food Plating, Food Storage, Sanitation, Customer Service, Safety Procedures, Food Safety Certification, Math Skills, Communication Skills
Specialization
Candidates must have prior experience as a cook or in a related role, along with validated knowledge of basic food preparation principles, various cooking methods, and food safety regulations regarding handling, sanitation, and storage. The role requires the ability to acquire a food safety certification and possess basic math and interpersonal communication skills.
Chef de projet Opérations Free Proxi H/F at Iliad - Free
Paris, Ile-de-France, France - Full Time
Skills Needed
Project Management, Data Analysis, Lean Methodology, Change Management, Operational Excellence, Strategic Planning, Customer Relationship, Team Coordination, Problem Solving, Performance Analysis, Business Strategy, Field Support, Operational Efficiency, Decision Making, Prioritization, Communication
Specialization
The ideal candidate should have experience in operational project management, preferably in a networked environment. A strong interest in technology and customer relations, along with data analysis skills, is also essential.
Experience Required
Minimum 5 year(s)
CHEF(FE) DE PROJET JUNIOR en alternance at Hana Group
Levallois-Perret, Ile-de-France, France - Full Time
Skills Needed
D365 Support, Finance, Accounting, User Profile Management, Level 1 Support, Devops, Level 2 Support, Unit Testing, Electronic Invoicing, User Security, Project Management, General Accounting, Auxiliary Accounting, Ms Office, English Proficiency, Reporting
Specialization
The ideal candidate seeks a career in project management within the accounting field, specifically aiming for an AMOA or ERP Project Manager role, and must possess knowledge of general and auxiliary accounting principles. Strong proficiency in English (written and oral) and the Microsoft Office suite (Excel, Word, PowerPoint) is required, along with an aptitude for technical IT issues.
Pizza Chef(06272) - 2250 SANTA FE DRIVE at DOMINOS PIZZA FRANCHISE
Pueblo, Colorado, United States - Full Time
Skills Needed
Food Preparation, Food Safety, Sanitation, Multitasking, Customer Service, Recipe Execution, Time Management, Attention To Detail, Communication, Delivery, Equipment Maintenance
Specialization
Candidates must be able to work in a fast-paced environment and possess the ability to multitask and troubleshoot under pressure. A valid driver's license with a safe driving record and access to an insured vehicle are required for delivery tasks.
Demi Chef(fe) de partie Cuisine (H/F/X) at Accor
Saint-Ouen-l'Aumône, Ile-de-France, France - Full Time
Skills Needed
Culinary Arts, Food Preparation, Inventory Management, Recipe Development, Haccp Compliance, Food Safety Standards, Team Leadership, Waste Reduction, Sustainability Practices, Kitchen Organization, Traceability Management, Cleaning Protocols
Specialization
Candidates must have significant culinary experience and an interest in working within a catering environment. The role requires strong teamwork skills and the ability to adhere to technical specifications and food safety regulations.
Experience Required
Minimum 2 year(s)
Pizza Chef(06271) - 1501 S PRIAIRIE BLVD at DOMINOS PIZZA FRANCHISE
Pueblo, Colorado, United States - Full Time
Skills Needed
Food Preparation, Food Safety, Sanitation, Multitasking, Customer Service, Recipe Execution, Time Management, Communication, Attention To Detail, Driving, Inventory Management, Kitchen Maintenance
Specialization
Candidates must be able to perform physical tasks such as lifting up to 50 pounds and standing for extended periods. A valid driver's license with a safe driving record and access to an insured vehicle are required for delivery responsibilities.
Junior Sous Chef, Pastry (1887 by André) at Accor
Singapore, , Singapore - Full Time
Skills Needed
Culinary Skills, Food Quality Control, Cost Control, Hygiene And Sanitation, Team Management, Training And Development, Interpersonal Skills, Communication Skills, Service Orientation, Attention To Detail, Leadership Skills, Flexibility, Initiative, Guest Relations, Problem Solving
Specialization
Candidates should have a minimum professional certificate in a culinary-related field and at least 4 years of relevant experience in the Food & Beverage industry, with 2 years in a fine dining restaurant. Proficiency in English and prior international work experience are also required.
Experience Required
Minimum 2 year(s)
/Cocinero/a Sous Chef La Torre del Visco at Relais & Châteaux Park-Hotel Egerner Höfe
Fuentespalda / Fontdespatla, Aragon, Spain - Full Time
Skills Needed
Sustainable Cooking, Ethical Gastronomy, Vegetable Focused Cooking, Teamwork, Communication Skills, Menu Planning, Organic Gardening Knowledge, Km 0 Sourcing, Culinary Traditions, Kitchen Management
Specialization
Candidates should have a passion for sustainable gastronomy and previous experience in similar high-end restaurants. A valid driver's license is mandatory, and proficiency in English and Catalan/Valencian is considered an asset.
Experience Required
Minimum 2 year(s)