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BHG Hospitality | Demi Chef de Partie (m/w/d) at BHG Hospitality GmbH
Berlin, , Germany - Full Time
Skills Needed
Food Preparation, Ingredient Processing, Recipe Adherence, Kitchen Workflow Management, Quality Control, Waste Reduction, Menu Implementation, Communication, Hygiene Compliance, Haccp Compliance, Teamwork, Attention To Detail, Quality Awareness, Seasonal Cuisine Interest, Reliability, Resilience
Specialization
Candidates should possess 2 to 4 years of professional experience in a comparable role, ideally in concept-driven or high-volume kitchens, with fundamental knowledge of kitchen techniques. Essential attributes include a meticulous, structured, and reliable work ethic, resilience during peak times, strong teamwork skills, and an interest in seasonal and sustainable cuisine.
Experience Required
Minimum 2 year(s)
Assistant Chef de Produit Tanoshi (STAGE) - H/F at Ecotone Clipper Teas
Saint-Genis-Laval, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Market Analysis, Sales Reporting, Supplier Relations, Quality Management, Sales Pitch Development, Packaging Changes, New Product Development, Marketing Operations, Competitive Intelligence, Autonomy, Organization, Interpersonal Skills, Microsoft Word, Microsoft Excel, Microsoft Powerpoint, Creativity
Specialization
Candidates must be a Master's level student specializing in marketing from a business school, engineering school, or university, starting in July 2026 for a 6-month internship. Essential qualities include being autonomous, proactive, rigorous, organized, possessing strong interpersonal skills, and being proficient with standard office software.
Maison BETC – Chef de publicité (H/F/X) – Stage at BETC
Pantin, Ile-of-France, France - Full Time
Skills Needed
Strategic Marketing, Market Research, Copy Review, Competition Analysis, Brand Communication, Benchmark, Client Briefing, Creative Briefing, Campaign Production Tracking, Organization, Rigor, Persuasion, Communication, Creativity, Strategic Vision, Recommendation
Specialization
Candidates should be preparing for a Master's degree (Bac +5) in fields like Business, Humanities, Communication, or Marketing, and must possess strong organizational skills and rigor. A genuine interest in brands, advertising, and marketing is required, along with excellent written and oral communication skills in French and English.
Chef de Partie - Sadler's - Cashel Palace Hotel at Sige Relais Chateaux
Fethard, The Municipal District of Carrick-on-Suir, Ireland - Full Time
Skills Needed
Culinary Career, Day To Day Operations, Standards Adherence, Professionalism, Initiative, Teamwork
Specialization
The ideal candidate must strive for excellence in all aspects of their work and maintain a professional appearance and demeanor. The role requires the ability to work effectively both independently using personal initiative and collaboratively as part of a team.
Sous Chef – Pastry - JW Marriott Hotel Tokyo at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Minato, , Japan - Full Time
Skills Needed
Baking, Decorating, Staff Leadership, Food Preparation, Budget Management, Team Development, Sanitation Standards, Interpersonal Skills, Communication Skills, Supervision, Quality Control, Menu Development, Inventory Management, Loss Prevention, Customer Service, Training
Specialization
Candidates need either a high school diploma or GED with 4 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Key requirements include leading the pastry team, maintaining high culinary standards, ensuring exceptional customer service, and achieving defined performance and budget goals.
Experience Required
Minimum 2 year(s)
Executive Chef - Perkins Management Services at Perkins Management Services Company
Columbia, South Carolina, United States - Full Time
Skills Needed
Food Preparation, Menu Development, Staff Management, Inventory Management, Budgeting, Sanitation, Safety, Customer Service, Employee Engagement, Recruitment, Training, Culinary Skills, Cost Control, Quality Control, Labor Management, Sales Growth
Specialization
Candidates should have a bachelor's degree or related culinary degree along with eight or more years of culinary management experience. Previous experience in food and labor cost control and menu development is preferred.
Experience Required
Minimum 10 year(s)
Chef de groupe fabrication du combustible F/H at TechnicAtome
Saint-Paul-lès-Durance, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Production Management, Team Leadership, Lean Manufacturing, Nuclear Fuel Assembly, Quality Control, Safety Management, Process Qualification, Budget Management, Resource Planning, Operational Excellence, Technical Analysis, Project Management, Radioprotection, Supply Chain Coordination
Specialization
The ideal candidate is a generalist engineer with practical experience in industrial production, operations, or methods, preferably within the nuclear sector. Proficiency in Lean Manufacturing and strong leadership skills are required to manage teams and complex production environments.
Experience Required
Minimum 5 year(s)
Chef de projet confirmé risque inondation H/F at Egis Group
Montpellier, Occitania, France - Full Time
Skills Needed
Hydraulic Modeling, Hydrology, Project Management, Flood Risk Management, Water Resource Management, Technical Supervision, Quality Control, Tender Preparation, Methodology Development, Technical Writing, Public Speaking, English Proficiency, Data Analysis, Environmental Engineering, Climate Change Adaptation
Specialization
Requires a master's degree in hydrology or hydraulics with at least 10 years of professional experience. Candidates must possess strong expertise in flood risk modeling and excellent communication skills in both French and English.
Experience Required
Minimum 10 year(s)
Chef de Partie cuisine (H/F) - Le Phébus & Spa at Relais & Châteaux Park-Hotel Egerner Höfe
Joucas, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Techniques, Food Safety Standards, Hygiene Standards, Team Leadership, Inventory Management, Menu Preparation, Plating, Staff Training, Stock Control, Kitchen Operations
Specialization
Candidates should have a professional culinary qualification such as a CAP, BEP, or BTS. Previous experience in a high-end or Michelin-starred restaurant environment is required.
Experience Required
Minimum 2 year(s)
Chef de rang - Le Parc**- Domaine les Crayères at Relais & Châteaux Park-Hotel Egerner Höfe
Reims, Great East, France - Full Time
Skills Needed
Fine Dining Service, Wine Service, Customer Service, Teamwork, Gastronomy, Table Management, Professionalism, Communication
Specialization
The candidate should have experience in high-end restaurant service and a professional demeanor. Ability to work in a team-based environment with varying shifts is required.
Experience Required
Minimum 2 year(s)
Chef de produits Décoration (H/F) en alternance at Conforama
Lognes, Ile-de-France, France - Full Time
Skills Needed
Market Analysis, Product Development, Merchandising, Sales Forecasting, Negotiation, Competitive Intelligence, Digital Marketing, Teamwork, Commercial Awareness, Retail Operations
Specialization
Candidates must be currently enrolled in a higher education program (Bac+4/5) in Marketing, Business, or Product Development. Strong analytical skills, a collaborative mindset, and a commercial sense are required for this internship/apprenticeship.
Accounting Manager / Chef de Mission - JAPANESE at Gramian Consulting Group
Paris, Ile-de-France, France - Full Time
Skills Needed
Accounting, Team Leadership, Client Portfolio Management, Tax Advisory, Financial Reporting, Ifrs Consolidation, Microsoft Office, Excel, Cegid, Pennylane, Japanese Language, French Language, Analytical Skills, Communication Skills, Process Optimization
Specialization
Requires a minimum of 5 years of experience in an accounting firm with proven expertise in client management and team leadership. Candidates must be fluent in both Japanese and French, with strong knowledge of accounting standards and financial reporting.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie - Gordon Ramsay at The Mere at Accor
Knutsford, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Food Hygiene, Health And Safety, Kitchen Operations, Communication, Organization, Teamwork, Problem Solving, Time Management, Menu Preparation
Specialization
Requires a minimum of 3 years of experience in the hospitality industry, preferably within a luxury setting. Candidates must hold a GNVQ Level 2 or 3 and demonstrate strong organizational and communication skills.
Experience Required
Minimum 2 year(s)
Sous Chef at The University of South Florida at Compass Group
Tampa, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Food Presentation, Kitchen Management, Cost Control, Staff Scheduling, Purchasing, Financial Literacy, Hospitality, Stakeholder Management, Computer Literacy, Menu Development, Team Leadership, Inventory Management, Food Safety Standards
Specialization
Candidates must have at least 3 years of experience in a culinary leadership position and possess strong financial and computer literacy skills. A culinary degree is preferred for this role.
Experience Required
Minimum 2 year(s)
Senior Chef De Partie (Buffet - Local cuisine) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Singapore, , Singapore - Full Time
Skills Needed
Culinary Operations, Food Safety, Sanitation, Inventory Management, Team Leadership, Staff Training, Menu Planning, Cost Management, Budgeting, Quality Control, Performance Management, Communication, Interpersonal Skills, Administrative Systems, Timekeeping, Problem Solving
Specialization
Candidates must have at least 4 years of culinary experience, including a minimum of 1 year in a supervisory role. A vocational or professional certification in Culinary Arts is preferred, along with the ability to work rotating shifts, weekends, and public holidays.
Experience Required
Minimum 2 year(s)
Chef de Partie - Mon to Fri - City of London at BaxterStorey
London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety, Station Management, Quality Control, Team Collaboration, Menu Development, Cleaning, Maintenance, Attention To Detail, Organisational Skills, Communication, Teamwork
Specialization
Candidates must possess proven experience working as a Chef de Partie or in a similar capacity, demonstrating knowledge of various cooking techniques and cuisines. A strong understanding of food safety and sanitation practices, along with the ability to work effectively in a fast-paced environment, is required.
Experience Required
Minimum 2 year(s)
Sous Chef (MUST HAVE EXPERIENCE IN SNF SETTING) at Ignite Medical Resort McHenry
McHenry, Illinois, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Staff Scheduling, Skilled Nursing Facility Kitchen Operations, Long Term Care Food Service, Menu Preparation, Kitchen Safety, Food Sanitation, Staff Supervision, Inventory Management, Compassionate Care, Hospitality
Specialization
Candidates must have prior experience as a Sous Chef in a skilled nursing or long-term care facility. The role requires open availability and strong team management, leadership, and scheduling skills.
Experience Required
Minimum 2 year(s)
Asian Chef - Crowne Plaza West Cairo - Arkan at IHG Career
, Giza, Egypt - Full Time
Skills Needed
Asian Cuisine, Menu Planning, Food Preparation, Cost Control, Inventory Management, Team Leadership, Communication Skills, Computer Skills, Quality Assurance, Staff Scheduling, Food Safety, Culinary Operations
Specialization
Candidates must have at least 5 years of experience in Asian culinary arts with a strong background in modern Asian cuisine. A culinary diploma from a recognized institution is required, along with excellent communication and computer skills.
Experience Required
Minimum 5 year(s)
Chef de Partie (M/W) – Aurelia at Castle Hill at Relais & Châteaux Park-Hotel Egerner Höfe
Newport, Rhode Island, United States - Full Time
Skills Needed
Fine Dining, Knife Skills, Mise En Place, Food Safety, Haccp, Inventory Management, Cooking Techniques, Kitchen Organization, Communication Skills, Fast Paced Environment, Teamwork
Specialization
Candidates should have 1-3 years of experience in a fine dining environment and possess strong knife and cooking skills. A positive attitude, reliability, and the ability to work in a fast-paced setting are essential for this role.
Experience Required
Minimum 2 year(s)
Chef de Projet Informatique Industrielle H/F at ASSYSTEM
Marseille, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Project Management, Industrial Computing, Automation, Supervision, System Administration, Network Administration, Software Development, Digital Transformation, Risk Management, Client Relations, Technical Communication, Leadership, Team Collaboration, Nuclear Engineering, Cybersecurity, Process Improvement
Specialization
Candidates should have a degree in industrial computing or a related field and 5-10 years of experience in a similar role. Knowledge of information systems, networks, and industrial cybersecurity is advantageous.
Experience Required
Minimum 5 year(s)
BHG Hospitality | Demi Chef de Partie (m/w/d) at BHG Hospitality GmbH
Berlin, , Germany -
Full Time

Start Date

Immediate

Expiry Date

17 Jun, 26

Salary

0.0

Posted On

19 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Food Preparation, Ingredient Processing, Recipe Adherence, Kitchen Workflow Management, Quality Control, Waste Reduction, Menu Implementation, Communication, Hygiene Compliance, HACCP Compliance, Teamwork, Attention To Detail, Quality Awareness, Seasonal Cuisine Interest, Reliability, Resilience

Industry

Hospitality

Description
Über BHG – Berlin Hospitality Group Die Berlin Hospitality Group (BHG) entwickelt und betreibt besondere Orte für Gastronomie und Gastlichkeit in Berlin. Zum Unternehmen gehören unter anderem die renommierten Restaurants Luna D’Oro im Clärchens Ballhaus und Restaurant Veronika im Fotografiska, die als „Szene Restaurant des Jahres“ 2025 bzw. 2024 ausgezeichnet wurden. Darüber hinaus betreiben wir weitere Restaurants, Bars, gastronomische Konzepte und Eventlocations mit Fokus auf Berlin. BHG steht für eine moderne Arbeitskultur, in der Respekt, Gleichberechtigung und Inklusion selbstverständlich sind. Das Unternehmen legt großen Wert auf ein offenes Miteinander, Zusammenarbeit auf Augenhöhe und darauf, Mitarbeitende in ihrer fachlichen und persönlichen Entwicklung aktiv zu fördern. Das neue Projekt Für ein neues Projekt in einer historischen Location in Berlin-Charlottenburg suchen wir engagierte Persönlichkeiten mit Freude an Service, Qualität und echter Gastfreundschaft. Das neue Konzept legt seinen Schwerpunkt auf französische Küche, im Brasserie-Stil, und öffnet zunächst am Abend. Künftig wird das Service-Angebot schrittweise um Lunch und Frühstück erweitert. Wer Teil eines professionellen, wertschätzenden und motivierenden Umfelds werden möchte und Lust hat, ein neues Projekt von Anfang an mitzugestalten, ist bei der BHG genau richtig. Wir freuen uns auf interessante Lebensläufe und motivierte Persönlichkeiten. Aufgaben Vorbereitung und Zubereitung von Speisen unter Einhaltung hoher Qualitätsstandards Verarbeitung von Zutaten (z. B. Schneiden, Portionieren, Fleisch- und Saucenzubereitung) Konsequente Umsetzung von Rezepturen, Portionsgrößen und Zubereitungsrichtlinien Sicherstellung eines reibungslosen Ablaufs im Küchenbetrieb, auch in Stoßzeiten Kontrolle von Warenqualität und Reduzierung von Lebensmittelverschwendung Unterstützung bei der Umsetzung saisonaler und kreativer Menükonzepte sowie Events Enge Kommunikation mit Küche und Service für effiziente Abläufe Einhaltung von Hygiene-, Sicherheits- und HACCP-Richtlinien Aktive Mitarbeit im Tagesgeschäft und während Servicezeiten Teilnahme an Schulungen und Teammeetings 2–4 Jahre Berufserfahrung in einer vergleichbaren Position Erfahrung in konzeptorientierten und/oder volumenstarken Küchen Grundlegende Fachkenntnisse in Küchentechniken und Lebensmittelverarbeitung Sorgfältige, strukturierte und zuverlässige Arbeitsweise Belastbarkeit und Effizienz, besonders in Stoßzeiten Teamfähigkeit und gute Kommunikationsfähigkeiten Qualitätsbewusstsein und Blick fürs Detail Interesse an saisonaler, nachhaltiger und vielseitiger Küche Grundkenntnisse in Hygienevorschriften (HACCP) Lernbereitschaft und Motivation zur Weiterentwicklung Betriebliche Altersvorsorge Betriebliche Krankenversicherung Jährliches Gesundheitsbudget für 13 hochwertige Leistungen Zuschuss zur Mobilität Essenszuschuss Ausbildung & Entwicklung
Responsibilities
Responsibilities include the preparation and cooking of dishes adhering to high-quality standards, processing ingredients like cutting and portioning, and consistently implementing recipes and portion sizes. The role also requires ensuring smooth kitchen operations, checking goods quality, reducing food waste, and supporting seasonal menu concepts.
BHG Hospitality | Demi Chef de Partie (m/w/d) at BHG Hospitality GmbH
Berlin, , Germany - Full Time
Skills Needed
Food Preparation, Ingredient Processing, Recipe Adherence, Kitchen Workflow Management, Quality Control, Waste Reduction, Menu Implementation, Communication, Hygiene Compliance, Haccp Compliance, Teamwork, Attention To Detail, Quality Awareness, Seasonal Cuisine Interest, Reliability, Resilience
Specialization
Candidates should possess 2 to 4 years of professional experience in a comparable role, ideally in concept-driven or high-volume kitchens, with fundamental knowledge of kitchen techniques. Essential attributes include a meticulous, structured, and reliable work ethic, resilience during peak times, strong teamwork skills, and an interest in seasonal and sustainable cuisine.
Experience Required
Minimum 2 year(s)
Assistant Chef de Produit Tanoshi (STAGE) - H/F at Ecotone Clipper Teas
Saint-Genis-Laval, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Market Analysis, Sales Reporting, Supplier Relations, Quality Management, Sales Pitch Development, Packaging Changes, New Product Development, Marketing Operations, Competitive Intelligence, Autonomy, Organization, Interpersonal Skills, Microsoft Word, Microsoft Excel, Microsoft Powerpoint, Creativity
Specialization
Candidates must be a Master's level student specializing in marketing from a business school, engineering school, or university, starting in July 2026 for a 6-month internship. Essential qualities include being autonomous, proactive, rigorous, organized, possessing strong interpersonal skills, and being proficient with standard office software.
Maison BETC – Chef de publicité (H/F/X) – Stage at BETC
Pantin, Ile-of-France, France - Full Time
Skills Needed
Strategic Marketing, Market Research, Copy Review, Competition Analysis, Brand Communication, Benchmark, Client Briefing, Creative Briefing, Campaign Production Tracking, Organization, Rigor, Persuasion, Communication, Creativity, Strategic Vision, Recommendation
Specialization
Candidates should be preparing for a Master's degree (Bac +5) in fields like Business, Humanities, Communication, or Marketing, and must possess strong organizational skills and rigor. A genuine interest in brands, advertising, and marketing is required, along with excellent written and oral communication skills in French and English.
Chef de Partie - Sadler's - Cashel Palace Hotel at Sige Relais Chateaux
Fethard, The Municipal District of Carrick-on-Suir, Ireland - Full Time
Skills Needed
Culinary Career, Day To Day Operations, Standards Adherence, Professionalism, Initiative, Teamwork
Specialization
The ideal candidate must strive for excellence in all aspects of their work and maintain a professional appearance and demeanor. The role requires the ability to work effectively both independently using personal initiative and collaboratively as part of a team.
Sous Chef – Pastry - JW Marriott Hotel Tokyo at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Minato, , Japan - Full Time
Skills Needed
Baking, Decorating, Staff Leadership, Food Preparation, Budget Management, Team Development, Sanitation Standards, Interpersonal Skills, Communication Skills, Supervision, Quality Control, Menu Development, Inventory Management, Loss Prevention, Customer Service, Training
Specialization
Candidates need either a high school diploma or GED with 4 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Key requirements include leading the pastry team, maintaining high culinary standards, ensuring exceptional customer service, and achieving defined performance and budget goals.
Experience Required
Minimum 2 year(s)
Executive Chef - Perkins Management Services at Perkins Management Services Company
Columbia, South Carolina, United States - Full Time
Skills Needed
Food Preparation, Menu Development, Staff Management, Inventory Management, Budgeting, Sanitation, Safety, Customer Service, Employee Engagement, Recruitment, Training, Culinary Skills, Cost Control, Quality Control, Labor Management, Sales Growth
Specialization
Candidates should have a bachelor's degree or related culinary degree along with eight or more years of culinary management experience. Previous experience in food and labor cost control and menu development is preferred.
Experience Required
Minimum 10 year(s)
Chef de groupe fabrication du combustible F/H at TechnicAtome
Saint-Paul-lès-Durance, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Production Management, Team Leadership, Lean Manufacturing, Nuclear Fuel Assembly, Quality Control, Safety Management, Process Qualification, Budget Management, Resource Planning, Operational Excellence, Technical Analysis, Project Management, Radioprotection, Supply Chain Coordination
Specialization
The ideal candidate is a generalist engineer with practical experience in industrial production, operations, or methods, preferably within the nuclear sector. Proficiency in Lean Manufacturing and strong leadership skills are required to manage teams and complex production environments.
Experience Required
Minimum 5 year(s)
Chef de projet confirmé risque inondation H/F at Egis Group
Montpellier, Occitania, France - Full Time
Skills Needed
Hydraulic Modeling, Hydrology, Project Management, Flood Risk Management, Water Resource Management, Technical Supervision, Quality Control, Tender Preparation, Methodology Development, Technical Writing, Public Speaking, English Proficiency, Data Analysis, Environmental Engineering, Climate Change Adaptation
Specialization
Requires a master's degree in hydrology or hydraulics with at least 10 years of professional experience. Candidates must possess strong expertise in flood risk modeling and excellent communication skills in both French and English.
Experience Required
Minimum 10 year(s)
Chef de Partie cuisine (H/F) - Le Phébus & Spa at Relais & Châteaux Park-Hotel Egerner Höfe
Joucas, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Techniques, Food Safety Standards, Hygiene Standards, Team Leadership, Inventory Management, Menu Preparation, Plating, Staff Training, Stock Control, Kitchen Operations
Specialization
Candidates should have a professional culinary qualification such as a CAP, BEP, or BTS. Previous experience in a high-end or Michelin-starred restaurant environment is required.
Experience Required
Minimum 2 year(s)
Chef de rang - Le Parc**- Domaine les Crayères at Relais & Châteaux Park-Hotel Egerner Höfe
Reims, Great East, France - Full Time
Skills Needed
Fine Dining Service, Wine Service, Customer Service, Teamwork, Gastronomy, Table Management, Professionalism, Communication
Specialization
The candidate should have experience in high-end restaurant service and a professional demeanor. Ability to work in a team-based environment with varying shifts is required.
Experience Required
Minimum 2 year(s)
Chef de produits Décoration (H/F) en alternance at Conforama
Lognes, Ile-de-France, France - Full Time
Skills Needed
Market Analysis, Product Development, Merchandising, Sales Forecasting, Negotiation, Competitive Intelligence, Digital Marketing, Teamwork, Commercial Awareness, Retail Operations
Specialization
Candidates must be currently enrolled in a higher education program (Bac+4/5) in Marketing, Business, or Product Development. Strong analytical skills, a collaborative mindset, and a commercial sense are required for this internship/apprenticeship.
Accounting Manager / Chef de Mission - JAPANESE at Gramian Consulting Group
Paris, Ile-de-France, France - Full Time
Skills Needed
Accounting, Team Leadership, Client Portfolio Management, Tax Advisory, Financial Reporting, Ifrs Consolidation, Microsoft Office, Excel, Cegid, Pennylane, Japanese Language, French Language, Analytical Skills, Communication Skills, Process Optimization
Specialization
Requires a minimum of 5 years of experience in an accounting firm with proven expertise in client management and team leadership. Candidates must be fluent in both Japanese and French, with strong knowledge of accounting standards and financial reporting.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie - Gordon Ramsay at The Mere at Accor
Knutsford, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Food Hygiene, Health And Safety, Kitchen Operations, Communication, Organization, Teamwork, Problem Solving, Time Management, Menu Preparation
Specialization
Requires a minimum of 3 years of experience in the hospitality industry, preferably within a luxury setting. Candidates must hold a GNVQ Level 2 or 3 and demonstrate strong organizational and communication skills.
Experience Required
Minimum 2 year(s)
Sous Chef at The University of South Florida at Compass Group
Tampa, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Food Presentation, Kitchen Management, Cost Control, Staff Scheduling, Purchasing, Financial Literacy, Hospitality, Stakeholder Management, Computer Literacy, Menu Development, Team Leadership, Inventory Management, Food Safety Standards
Specialization
Candidates must have at least 3 years of experience in a culinary leadership position and possess strong financial and computer literacy skills. A culinary degree is preferred for this role.
Experience Required
Minimum 2 year(s)
Senior Chef De Partie (Buffet - Local cuisine) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Singapore, , Singapore - Full Time
Skills Needed
Culinary Operations, Food Safety, Sanitation, Inventory Management, Team Leadership, Staff Training, Menu Planning, Cost Management, Budgeting, Quality Control, Performance Management, Communication, Interpersonal Skills, Administrative Systems, Timekeeping, Problem Solving
Specialization
Candidates must have at least 4 years of culinary experience, including a minimum of 1 year in a supervisory role. A vocational or professional certification in Culinary Arts is preferred, along with the ability to work rotating shifts, weekends, and public holidays.
Experience Required
Minimum 2 year(s)
Chef de Partie - Mon to Fri - City of London at BaxterStorey
London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety, Station Management, Quality Control, Team Collaboration, Menu Development, Cleaning, Maintenance, Attention To Detail, Organisational Skills, Communication, Teamwork
Specialization
Candidates must possess proven experience working as a Chef de Partie or in a similar capacity, demonstrating knowledge of various cooking techniques and cuisines. A strong understanding of food safety and sanitation practices, along with the ability to work effectively in a fast-paced environment, is required.
Experience Required
Minimum 2 year(s)
Sous Chef (MUST HAVE EXPERIENCE IN SNF SETTING) at Ignite Medical Resort McHenry
McHenry, Illinois, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Staff Scheduling, Skilled Nursing Facility Kitchen Operations, Long Term Care Food Service, Menu Preparation, Kitchen Safety, Food Sanitation, Staff Supervision, Inventory Management, Compassionate Care, Hospitality
Specialization
Candidates must have prior experience as a Sous Chef in a skilled nursing or long-term care facility. The role requires open availability and strong team management, leadership, and scheduling skills.
Experience Required
Minimum 2 year(s)
Asian Chef - Crowne Plaza West Cairo - Arkan at IHG Career
, Giza, Egypt - Full Time
Skills Needed
Asian Cuisine, Menu Planning, Food Preparation, Cost Control, Inventory Management, Team Leadership, Communication Skills, Computer Skills, Quality Assurance, Staff Scheduling, Food Safety, Culinary Operations
Specialization
Candidates must have at least 5 years of experience in Asian culinary arts with a strong background in modern Asian cuisine. A culinary diploma from a recognized institution is required, along with excellent communication and computer skills.
Experience Required
Minimum 5 year(s)
Chef de Partie (M/W) – Aurelia at Castle Hill at Relais & Châteaux Park-Hotel Egerner Höfe
Newport, Rhode Island, United States - Full Time
Skills Needed
Fine Dining, Knife Skills, Mise En Place, Food Safety, Haccp, Inventory Management, Cooking Techniques, Kitchen Organization, Communication Skills, Fast Paced Environment, Teamwork
Specialization
Candidates should have 1-3 years of experience in a fine dining environment and possess strong knife and cooking skills. A positive attitude, reliability, and the ability to work in a fast-paced setting are essential for this role.
Experience Required
Minimum 2 year(s)
Chef de Projet Informatique Industrielle H/F at ASSYSTEM
Marseille, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Project Management, Industrial Computing, Automation, Supervision, System Administration, Network Administration, Software Development, Digital Transformation, Risk Management, Client Relations, Technical Communication, Leadership, Team Collaboration, Nuclear Engineering, Cybersecurity, Process Improvement
Specialization
Candidates should have a degree in industrial computing or a related field and 5-10 years of experience in a similar role. Knowledge of information systems, networks, and industrial cybersecurity is advantageous.
Experience Required
Minimum 5 year(s)