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Junior Sous Chef | Bacar Restaurant & Bar at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Leadership, Food Preparation, Cooking Techniques, Hygiene Standards, Menu Design, Food Safety, Team Development, Creativity, Adaptability, Guest Experience
Specialization
The ideal candidate should be an experienced Chef de Partie or Junior Sous Chef with a passion for enhancing the dining experience. A trade qualification and knowledge of HACCP standards are required, along with the ability to work flexible hours.
Experience Required
Minimum 2 year(s)
Chef(fe) du Restaurant du Personnel (H/F) at Four Seasons Hotels Limited - Turkey
Paris, Ile-de-France, France - Full Time
Skills Needed
Staff Restaurant Management, Team Leadership, Menu Development, Nutritional Balance, Supplier Management, Purchasing Collaboration, Inventory Control, Hygiene Standards, Sanitary Control Plan, Budget Management, Team Training, Continuous Improvement, Haccp Compliance, Scheduling, Payroll Management, Recruitment Support
Specialization
The candidate must be experienced and qualified, holding a valid French work authorization, and possess fluent French and English language skills. Key requirements include managing the team, developing menus respecting nutritional balance and cultural origins, ensuring strict hygiene standards (HACCP), managing budgets, and fostering team spirit.
Experience Required
Minimum 5 year(s)
Chef de Produits Services - Robotique (H/F) at Staubli Corporation
Seythenex, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Product Development, Service Offer Definition, Market Analysis, Pricing Strategy, Value Proposition, Product Positioning, Sales Support, Customer Satisfaction Surveys, Performance Indicators Tracking, Cross Functional Management, Office 365, Crm, English Fluency, Analytical Skills, Relationship Building, Service Management
Specialization
Candidates must have a Master's degree (or equivalent experience) in a technical or marketing field, coupled with a minimum of 3 to 5 years in product management, services, or solution marketing, preferably in an industrial or technological setting. Essential requirements include strong knowledge of industrial service offerings, solid marketing skills, pricing techniques, fluency in English, and analytical capabilities.
Experience Required
Minimum 2 year(s)
Chef De Cuisine (LR) | Le Méridien Saigon at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Berlin, , Germany - Full Time
Skills Needed
Culinary Talents, Staff Leadership, Menu Coordination, Purchasing, Staffing, Food Preparation, Sanitation Standards, Team Development, Training, Quality Control, Plating, Food Presentation, Shift Supervision, Financial Acumen, Guest Relations, Employee Management
Specialization
Candidates need either a high school diploma or GED with 4 years of culinary/F&B experience, or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Key activities involve setting culinary standards, leading the kitchen team, managing daily operations, and ensuring exceptional customer service.
Experience Required
Minimum 2 year(s)
Sous Chef-Bel Etage - The St. Regis Jakarta at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Culinary Excellence, Cost Control, Food Safety, Sanitation Standards, Team Leadership, Coaching, Training, Service Flow, Guest Satisfaction, Operational Efficiency, Outlet Profitability, Production Needs, Food Presentation, Equipment Maintenance
Specialization
Candidates need either a high school diploma with 4 years of culinary/F&B experience or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Key duties include managing shift operations, ensuring compliance with all food and beverage policies, developing new culinary applications, and maintaining purchasing and sanitation standards.
Experience Required
Minimum 2 year(s)
Marriott Culinary Academy: Apprentice Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Arts, Cooking, Commercial Cookery, Sustainability, International Cuisine, Pastry, Hospitality Service, Mentorship, Training
Specialization
The role is aimed at aspiring chefs ready to turn their passion for food into a profession, involving structured training and development. No specific prior experience level is explicitly required, suggesting it is an entry-level pathway.
Assistant Pastry Chef - Bvlgari Resort Bali at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Bali, Indonesia - Full Time
Skills Needed
Pastry Preparation, Menu Development, Food Safety, Sanitation Standards, Team Leadership, Inventory Management, Culinary Arts, Food Presentation, Quality Control, Staff Supervision, Budget Management, Customer Service, Communication Skills, Problem Solving, Equipment Maintenance
Specialization
Candidates must have a high school diploma with 3 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 1 year of experience. Strong leadership, communication, and food safety knowledge are essential for this role.
Experience Required
Minimum 2 year(s)
Chef de partie H/F/X en CDD au 16/02/2026 at Accor
La Boissière-des-Landes, Pays de la Loire, France - Full Time
Skills Needed
Organizational Skills, Culinary Skills, Quality Control, Team Leadership, Hygiene Practices, Menu Development, Inventory Management, Cooking Techniques, Presentation Skills, Time Management, Customer Service, Collaboration, Adaptability, Problem Solving, Creativity, Communication
Specialization
Candidates should have prior experience as a Chef de Partie or in a similar role, with a background in culinary arts. A professional qualification such as a BAC PRO or BTS in hospitality or restaurant management is preferred.
CHEF DE SECTEUR JARDIN ET ANIMALERIE (H/F) at Groupement Mousquetaires
Redon, Brittany, France - Full Time
Skills Needed
Team Leadership, Customer Satisfaction, Commercial Strategy, Performance Development, Sales Management, Retail Management, Horticulture Knowledge, Animal Care Knowledge
Specialization
Candidates should have significant experience in a similar role, with a strong background in commercial strategy and team management. A diploma in commerce or horticulture is preferred, along with knowledge in pet care.
Experience Required
Minimum 2 year(s)
CHEF DE SERVICE ASSAINISSEMENT PLUVIAL F/H at Ingérop
Rueil-Malmaison, Ile-of-France, France - Full Time
Skills Needed
Stormwater Sanitation, Infrastructure Sanitation, Urban Hydraulics, Fluvial Hydraulics, Flood Modeling, Water Law Procedures, Stormwater Management Schemes, Hydraulic Dimensioning, Hydraulic Transparency, Integrated Stormwater Management, Regulatory Compliance, Project Management, Financial Monitoring, Client Relations, Business Development, English
Specialization
Candidates must be hydraulic engineers or generalists specialized in water management, requiring a minimum of 8 years of experience in a design office focusing on urban hydraulics and stormwater sanitation studies. Proficiency in office tools, hydraulic calculations, CAD (Autocad), and GIS (QGis) is mandatory, with knowledge of urban modeling software being a plus.
Experience Required
Minimum 5 year(s)
Chef(fe) de Cuisine sur évènements (H/F/X) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Arts, Menu Development, Team Management, Event Catering, Food Safety, Kitchen Production, Creative Cooking, Quality Control, Inventory Management, Client Relations, Sustainable Sourcing, Seasonal Cooking, Team Leadership, Gastronomy
Specialization
Candidates must hold a culinary degree and possess solid professional experience in technical cooking skills. The role requires a positive attitude, strong teamwork abilities, and a commitment to sustainable and responsible culinary practices.
Experience Required
Minimum 5 year(s)
Chef(fe) de Cuisine sur évènements (H/F/X) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Arts, Menu Development, Team Management, Event Catering, Food Safety, Quality Control, Creative Cooking, Inventory Management, Client Relations, Sustainable Sourcing, Budget Management, Staff Supervision, Food Presentation, Seasonal Menu Planning
Specialization
Requires a culinary degree and solid professional experience in kitchen operations. Candidates must demonstrate strong leadership skills, a positive attitude, and the ability to work effectively in a team environment.
Experience Required
Minimum 5 year(s)
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)
Director Culinary Services / Executive Chef at Atria Senior Living
Village of Ardsley, New York, United States - Full Time
Skills Needed
Culinary Operations Management, Staff Supervision, Scheduling, Performance Review, Hiring, Customer Satisfaction Management, Team Collaboration, Budget Management, Recipe Development, Menu Planning, Inventory Management, Vendor Relations, Event Planning, Food Safety Compliance, Time Management, Problem Resolution
Specialization
Candidates must possess five or more years of culinary experience within the hospitality industry and hold a High School Diploma or GED. Essential qualifications include strong organizational and time management skills, the ability to resolve customer/employee issues, and compliance with local food handler permit requirements.
Experience Required
Minimum 5 year(s)
Chef De Partie- Twilight shift & Day Shift at BaxterStorey
Gateshead, England, United Kingdom - Full Time
Skills Needed
Fresh Food Preparation, Haccp, Food Safety Practices, Time Management, Attention To Detail, Cooking Techniques, Quality Control, Team Collaboration, Menu Development, Kitchen Cleanliness, Independent Work, Precision, Craft Trained Chef, Recipe Adherence, Station Management
Specialization
Candidates must possess proven experience in fresh food preparation and a strong understanding of HACCP and general food safety practices. Essential attributes include strong time management, attention to detail, confidence to work independently, and a genuine passion for flavor and presentation.
Experience Required
Minimum 2 year(s)
Junior Sous Chef - Brasserie - Restaurant at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety Standards, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Cleaning, Attention To Detail, Organisational Skills, Communication, Teamwork, Culinary Arts, Recipe Adherence
Specialization
Candidates must possess proven experience as a Junior Sous Chef or in a similar capacity, demonstrating knowledge of various cooking techniques and cuisines, alongside a strong understanding of food safety and sanitation practices. Essential attributes include the ability to thrive in a fast-paced environment and possess excellent attention to detail, organizational, communication, and teamwork skills.
Experience Required
Minimum 2 year(s)
Chef De Partie - Mon to Fri - daytime hours at Portico BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Menu Development, Food Safety, Sanitation Practices, Team Collaboration, Culinary Arts, Kitchen Maintenance, Communication, Attention To Detail, Organizational Skills
Specialization
Candidates must have proven experience as a Chef de Partie or in a similar role with a strong understanding of cooking techniques and food safety. The role requires the ability to work in a fast-paced environment with excellent attention to detail and teamwork skills.
Experience Required
Minimum 2 year(s)
Chef De Partie - Mon to Fri - daytime hours at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety Standards, Station Management, Quality Control, Team Collaboration, Menu Development, Cleaning, Maintenance, Attention To Detail, Organisational Skills, Communication, Teamwork, Culinary Arts, Recipe Adherence
Specialization
Candidates must possess proven experience as a Chef de Partie or in a similar role, coupled with knowledge of various cooking techniques and cuisines. Essential qualifications include a strong understanding of food safety and sanitation practices, the ability to work under pressure, and excellent organizational and teamwork skills.
Experience Required
Minimum 2 year(s)
ALTERNANCE – Chef de Projet Marketing (H/F) at Groupement Mousquetaires
Vert-le-Grand, Ile-de-France, France - Full Time
Skills Needed
Quantitative Analysis, Qualitative Analysis, Excel, Vlookup, Pivot Tables, Marketing, Business Model Innovation, Competitive Benchmarking, Retail Animation Support
Specialization
Candidates must be pursuing a Bac+4/5 level education or equivalent and should possess initial experience or an aptitude for commerce, marketing, and figures. Proficiency in Excel, including VLOOKUP and Pivot Tables, along with the entire Office Pack, is required for this two-year apprenticeship starting in September 2026.
Koch kalte Küche / Chef de Partie (m/w/d) at HR Dpt.
Berlin, , Germany - Full Time
Skills Needed
Culinary Precision, Artistic Passion, Cold Kitchen Preparation, Recipe Adherence, Quality Assurance, Freshness Maintenance, Communication, Teamwork, Creativity, Passion, German Language Proficiency
Specialization
Candidates must have completed vocational training as a cook and possess relevant professional experience. Essential soft skills include good communication, teamwork, creativity, and passion, along with good German language skills.
Experience Required
Minimum 2 year(s)
Junior Sous Chef | Bacar Restaurant & Bar at Accor
Sydney, New South Wales, Australia -
Full Time

Start Date

Immediate

Expiry Date

03 May, 26

Salary

0.0

Posted On

02 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Leadership, Food Preparation, Cooking Techniques, Hygiene Standards, Menu Design, Food Safety, Team Development, Creativity, Adaptability, Guest Experience

Industry

Hospitality

Description
Company Description Pullman Sydney Olympic Park is a 5-star hotel located in the heart of Sydney’s premier sports and entertainment precinct. Just steps from Accor Stadium, Qudos Bank Arena and Sydney Showground, the hotel offers 218 modern rooms and suites with stunning park and city views. Guests enjoy premium amenities including Bacar Restaurant & Bar, 24-hour room service, and access to a fully equipped fitness centre. As part of the Accor group, we pride ourselves on delivering exceptional guest experiences in a dynamic and supportive team environment. Join a team where you can be all you are, grow and create your path, work with purpose, and enjoy and feel valued. Job Description As Junior Sous Chef, you will: Assist the Executive Chef and Head Chef in the supervision of the kitchen chefs, cooks and stewarding team. Manage food preparation and production to deliver innovative and inspired dishes aimed to exceed guest expectations. Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet set guidelines Ensure the highest standard of hygiene is practiced and maintained to meet Health & Safety regulations and HACCP food preparation guidelines Drive training, growth and development of kitchen Team Members, ensuring consistent leadership is demonstrated in the kitchen during service periods Together with senior chefs and restaurant leads, design menus for special offering with expectation to capture both in-house as well as the local community. Qualifications What a successful candidate looks like: Currently a highly experienced Chef de Partie or Junior Sous Chef working in hotel setting. A confident leader in the kitchen who adapts to situations and can work across any section when required. Creative and passionate about elevating the guests' dining experience. Has appropriate trade and food safety qualification. Sound knowledge of food trends, HACCP standards and procedures. Able to work on a rotating roster that includes weekends and public holidays. Full work rights in Australia. Additional Information In return for your commitment, we offer: A fun & rewarding work environment. Worldwide discounted accommodation for you AND your family & friends. Discounts products and services with our partners including gym membership, electronics and more. Access to internationally recognised learning and development programs and opportunities Worldwide work and travel opportunities with AccorHotels’ international network of more than 4000 hotels in over 90 countries! Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

How To Apply:

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Responsibilities
As Junior Sous Chef, you will assist in supervising the kitchen team and manage food preparation to deliver innovative dishes. You will ensure food standards and hygiene practices are maintained while driving the development of kitchen team members.
Junior Sous Chef | Bacar Restaurant & Bar at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Leadership, Food Preparation, Cooking Techniques, Hygiene Standards, Menu Design, Food Safety, Team Development, Creativity, Adaptability, Guest Experience
Specialization
The ideal candidate should be an experienced Chef de Partie or Junior Sous Chef with a passion for enhancing the dining experience. A trade qualification and knowledge of HACCP standards are required, along with the ability to work flexible hours.
Experience Required
Minimum 2 year(s)
Chef(fe) du Restaurant du Personnel (H/F) at Four Seasons Hotels Limited - Turkey
Paris, Ile-de-France, France - Full Time
Skills Needed
Staff Restaurant Management, Team Leadership, Menu Development, Nutritional Balance, Supplier Management, Purchasing Collaboration, Inventory Control, Hygiene Standards, Sanitary Control Plan, Budget Management, Team Training, Continuous Improvement, Haccp Compliance, Scheduling, Payroll Management, Recruitment Support
Specialization
The candidate must be experienced and qualified, holding a valid French work authorization, and possess fluent French and English language skills. Key requirements include managing the team, developing menus respecting nutritional balance and cultural origins, ensuring strict hygiene standards (HACCP), managing budgets, and fostering team spirit.
Experience Required
Minimum 5 year(s)
Chef de Produits Services - Robotique (H/F) at Staubli Corporation
Seythenex, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Product Development, Service Offer Definition, Market Analysis, Pricing Strategy, Value Proposition, Product Positioning, Sales Support, Customer Satisfaction Surveys, Performance Indicators Tracking, Cross Functional Management, Office 365, Crm, English Fluency, Analytical Skills, Relationship Building, Service Management
Specialization
Candidates must have a Master's degree (or equivalent experience) in a technical or marketing field, coupled with a minimum of 3 to 5 years in product management, services, or solution marketing, preferably in an industrial or technological setting. Essential requirements include strong knowledge of industrial service offerings, solid marketing skills, pricing techniques, fluency in English, and analytical capabilities.
Experience Required
Minimum 2 year(s)
Chef De Cuisine (LR) | Le Méridien Saigon at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Berlin, , Germany - Full Time
Skills Needed
Culinary Talents, Staff Leadership, Menu Coordination, Purchasing, Staffing, Food Preparation, Sanitation Standards, Team Development, Training, Quality Control, Plating, Food Presentation, Shift Supervision, Financial Acumen, Guest Relations, Employee Management
Specialization
Candidates need either a high school diploma or GED with 4 years of culinary/F&B experience, or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Key activities involve setting culinary standards, leading the kitchen team, managing daily operations, and ensuring exceptional customer service.
Experience Required
Minimum 2 year(s)
Sous Chef-Bel Etage - The St. Regis Jakarta at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Culinary Excellence, Cost Control, Food Safety, Sanitation Standards, Team Leadership, Coaching, Training, Service Flow, Guest Satisfaction, Operational Efficiency, Outlet Profitability, Production Needs, Food Presentation, Equipment Maintenance
Specialization
Candidates need either a high school diploma with 4 years of culinary/F&B experience or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Key duties include managing shift operations, ensuring compliance with all food and beverage policies, developing new culinary applications, and maintaining purchasing and sanitation standards.
Experience Required
Minimum 2 year(s)
Marriott Culinary Academy: Apprentice Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Arts, Cooking, Commercial Cookery, Sustainability, International Cuisine, Pastry, Hospitality Service, Mentorship, Training
Specialization
The role is aimed at aspiring chefs ready to turn their passion for food into a profession, involving structured training and development. No specific prior experience level is explicitly required, suggesting it is an entry-level pathway.
Assistant Pastry Chef - Bvlgari Resort Bali at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Bali, Indonesia - Full Time
Skills Needed
Pastry Preparation, Menu Development, Food Safety, Sanitation Standards, Team Leadership, Inventory Management, Culinary Arts, Food Presentation, Quality Control, Staff Supervision, Budget Management, Customer Service, Communication Skills, Problem Solving, Equipment Maintenance
Specialization
Candidates must have a high school diploma with 3 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 1 year of experience. Strong leadership, communication, and food safety knowledge are essential for this role.
Experience Required
Minimum 2 year(s)
Chef de partie H/F/X en CDD au 16/02/2026 at Accor
La Boissière-des-Landes, Pays de la Loire, France - Full Time
Skills Needed
Organizational Skills, Culinary Skills, Quality Control, Team Leadership, Hygiene Practices, Menu Development, Inventory Management, Cooking Techniques, Presentation Skills, Time Management, Customer Service, Collaboration, Adaptability, Problem Solving, Creativity, Communication
Specialization
Candidates should have prior experience as a Chef de Partie or in a similar role, with a background in culinary arts. A professional qualification such as a BAC PRO or BTS in hospitality or restaurant management is preferred.
CHEF DE SECTEUR JARDIN ET ANIMALERIE (H/F) at Groupement Mousquetaires
Redon, Brittany, France - Full Time
Skills Needed
Team Leadership, Customer Satisfaction, Commercial Strategy, Performance Development, Sales Management, Retail Management, Horticulture Knowledge, Animal Care Knowledge
Specialization
Candidates should have significant experience in a similar role, with a strong background in commercial strategy and team management. A diploma in commerce or horticulture is preferred, along with knowledge in pet care.
Experience Required
Minimum 2 year(s)
CHEF DE SERVICE ASSAINISSEMENT PLUVIAL F/H at Ingérop
Rueil-Malmaison, Ile-of-France, France - Full Time
Skills Needed
Stormwater Sanitation, Infrastructure Sanitation, Urban Hydraulics, Fluvial Hydraulics, Flood Modeling, Water Law Procedures, Stormwater Management Schemes, Hydraulic Dimensioning, Hydraulic Transparency, Integrated Stormwater Management, Regulatory Compliance, Project Management, Financial Monitoring, Client Relations, Business Development, English
Specialization
Candidates must be hydraulic engineers or generalists specialized in water management, requiring a minimum of 8 years of experience in a design office focusing on urban hydraulics and stormwater sanitation studies. Proficiency in office tools, hydraulic calculations, CAD (Autocad), and GIS (QGis) is mandatory, with knowledge of urban modeling software being a plus.
Experience Required
Minimum 5 year(s)
Chef(fe) de Cuisine sur évènements (H/F/X) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Arts, Menu Development, Team Management, Event Catering, Food Safety, Kitchen Production, Creative Cooking, Quality Control, Inventory Management, Client Relations, Sustainable Sourcing, Seasonal Cooking, Team Leadership, Gastronomy
Specialization
Candidates must hold a culinary degree and possess solid professional experience in technical cooking skills. The role requires a positive attitude, strong teamwork abilities, and a commitment to sustainable and responsible culinary practices.
Experience Required
Minimum 5 year(s)
Chef(fe) de Cuisine sur évènements (H/F/X) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Arts, Menu Development, Team Management, Event Catering, Food Safety, Quality Control, Creative Cooking, Inventory Management, Client Relations, Sustainable Sourcing, Budget Management, Staff Supervision, Food Presentation, Seasonal Menu Planning
Specialization
Requires a culinary degree and solid professional experience in kitchen operations. Candidates must demonstrate strong leadership skills, a positive attitude, and the ability to work effectively in a team environment.
Experience Required
Minimum 5 year(s)
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)
Director Culinary Services / Executive Chef at Atria Senior Living
Village of Ardsley, New York, United States - Full Time
Skills Needed
Culinary Operations Management, Staff Supervision, Scheduling, Performance Review, Hiring, Customer Satisfaction Management, Team Collaboration, Budget Management, Recipe Development, Menu Planning, Inventory Management, Vendor Relations, Event Planning, Food Safety Compliance, Time Management, Problem Resolution
Specialization
Candidates must possess five or more years of culinary experience within the hospitality industry and hold a High School Diploma or GED. Essential qualifications include strong organizational and time management skills, the ability to resolve customer/employee issues, and compliance with local food handler permit requirements.
Experience Required
Minimum 5 year(s)
Chef De Partie- Twilight shift & Day Shift at BaxterStorey
Gateshead, England, United Kingdom - Full Time
Skills Needed
Fresh Food Preparation, Haccp, Food Safety Practices, Time Management, Attention To Detail, Cooking Techniques, Quality Control, Team Collaboration, Menu Development, Kitchen Cleanliness, Independent Work, Precision, Craft Trained Chef, Recipe Adherence, Station Management
Specialization
Candidates must possess proven experience in fresh food preparation and a strong understanding of HACCP and general food safety practices. Essential attributes include strong time management, attention to detail, confidence to work independently, and a genuine passion for flavor and presentation.
Experience Required
Minimum 2 year(s)
Junior Sous Chef - Brasserie - Restaurant at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety Standards, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Cleaning, Attention To Detail, Organisational Skills, Communication, Teamwork, Culinary Arts, Recipe Adherence
Specialization
Candidates must possess proven experience as a Junior Sous Chef or in a similar capacity, demonstrating knowledge of various cooking techniques and cuisines, alongside a strong understanding of food safety and sanitation practices. Essential attributes include the ability to thrive in a fast-paced environment and possess excellent attention to detail, organizational, communication, and teamwork skills.
Experience Required
Minimum 2 year(s)
Chef De Partie - Mon to Fri - daytime hours at Portico BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Menu Development, Food Safety, Sanitation Practices, Team Collaboration, Culinary Arts, Kitchen Maintenance, Communication, Attention To Detail, Organizational Skills
Specialization
Candidates must have proven experience as a Chef de Partie or in a similar role with a strong understanding of cooking techniques and food safety. The role requires the ability to work in a fast-paced environment with excellent attention to detail and teamwork skills.
Experience Required
Minimum 2 year(s)
Chef De Partie - Mon to Fri - daytime hours at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety Standards, Station Management, Quality Control, Team Collaboration, Menu Development, Cleaning, Maintenance, Attention To Detail, Organisational Skills, Communication, Teamwork, Culinary Arts, Recipe Adherence
Specialization
Candidates must possess proven experience as a Chef de Partie or in a similar role, coupled with knowledge of various cooking techniques and cuisines. Essential qualifications include a strong understanding of food safety and sanitation practices, the ability to work under pressure, and excellent organizational and teamwork skills.
Experience Required
Minimum 2 year(s)
ALTERNANCE – Chef de Projet Marketing (H/F) at Groupement Mousquetaires
Vert-le-Grand, Ile-de-France, France - Full Time
Skills Needed
Quantitative Analysis, Qualitative Analysis, Excel, Vlookup, Pivot Tables, Marketing, Business Model Innovation, Competitive Benchmarking, Retail Animation Support
Specialization
Candidates must be pursuing a Bac+4/5 level education or equivalent and should possess initial experience or an aptitude for commerce, marketing, and figures. Proficiency in Excel, including VLOOKUP and Pivot Tables, along with the entire Office Pack, is required for this two-year apprenticeship starting in September 2026.
Koch kalte Küche / Chef de Partie (m/w/d) at HR Dpt.
Berlin, , Germany - Full Time
Skills Needed
Culinary Precision, Artistic Passion, Cold Kitchen Preparation, Recipe Adherence, Quality Assurance, Freshness Maintenance, Communication, Teamwork, Creativity, Passion, German Language Proficiency
Specialization
Candidates must have completed vocational training as a cook and possess relevant professional experience. Essential soft skills include good communication, teamwork, creativity, and passion, along with good German language skills.
Experience Required
Minimum 2 year(s)