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Executive Chef - Four Points by Sheraton Boracay at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Malay, Aklan, Philippines - Full Time

Skills Needed
Culinary Talent, Staff Leadership, Food Preparation, Financial Performance Management, Quality Control, Staff Development, Sanitation Standards, Purchasing Oversight, Menu Development, Budget Management, Guest Service, Team Building, Interpersonal Communication, Problem Solving, Performance Appraisal, Hospitality

Specialization
Candidates need either a high school diploma or GED with 6 years of relevant culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of related experience. Key requirements include leading kitchen management, setting performance and budget goals, ensuring compliance with safety and sanitation standards, and delivering exceptional customer service.

Experience Required
Minimum 5 year(s)

Chef de Projet informatique – Aéroline - Bordeaux at Sopra Steria

Mérignac, Nouvelle-Aquitaine, France - Full Time

Skills Needed
Project Management, Cost Management, Deadline Management, Quality Management, Client Relationship Management, Partner Management, Profitability Management, Billing, Internal Reporting, Steering Committees, Commercial Opportunities Identification, Team Planning, Team Management, Team Training, Technical Background, Project Ownership

Specialization
Candidates must have a degree from an Engineering School or a Master 2 (or equivalent) with a minimum of 5 years of experience in a similar role, preferably having managed large projects at an integrator. Required qualities include strong interpersonal skills, service orientation, rigor, analytical capabilities, synthesis, and innovation.

Experience Required
Minimum 5 year(s)

Chef de Projet Infrastructure & Cybersécurité H/F at Consort Group

Montreuil, Ile-de-France, France - Full Time

Skills Needed
Project Management, Infrastructure, Cybersecurity, Vulnerability Management, Agile, V Cycle, Coordination, Risk Management, Budget Management, Performance Indicators, Reporting, English, Leadership, Analysis, Proactivity, Multicultural Environments

Specialization
Candidates must have at least 5 years of experience in demanding large account environments, demonstrating proficiency in IT project management within infrastructure and cybersecurity, including vulnerability management tools. Fluency in both written and spoken English is mandatory.

Experience Required
Minimum 5 year(s)

Chef de Partie Junior (H/F) Restaurant Les Loges at Radisson Hotel Group

Lyon, Auvergne-Rhône-Alpes, France - Full Time

Skills Needed
Culinary Arts, Food Safety, Hygiene Standards, Team Collaboration, Cost Control, Stock Management, Customer Service, Operational Efficiency, Creativity, Professionalism

Specialization
Candidates must have confirmed experience in a similar demanding culinary environment and strong knowledge of food safety standards. A proactive, solution-oriented attitude and a passion for the hospitality industry are essential for this role.

Experience Required
Minimum 2 year(s)

Stage - Consultant.e Chef.fe de projet Nutrition at Nutrikéo

Pessac, New Aquitaine, France - Full Time

Skills Needed
Project Management, Scientific Consulting, Competitive Intelligence, Market Research, Graphic Design, Content Creation, Scientific Writing, Communication Tools, Innovation Formulation, Podcast Scriptwriting, Video Production, Nutrition, Agro Food Industry, Pharmaceutical Industry, Nutraceuticals

Specialization
Candidates must hold or be pursuing a higher education degree (Bac+3 to Bac+5) in Nutrition, Agriculture, or Science. The role requires a versatile individual with strong interpersonal skills, creativity, and the ability to manage multiple projects simultaneously.

Chef de Partie Junior (H/F) Restaurant Les Loges at Radisson Hotel Group

Lyon, Auvergne-Rhône-Alpes, France - Full Time

Skills Needed
Culinary Arts, Food Safety, Hygiene Standards, Team Collaboration, Cost Control, Stock Management, Performance Monitoring, Customer Service, Problem Solving, Professionalism

Specialization
Candidates must have confirmed experience in a similar demanding culinary environment and strong knowledge of food safety and hygiene regulations. A proactive, solution-oriented attitude and a passion for the hospitality industry are essential for this role.

Experience Required
Minimum 2 year(s)

Chef/fe de projet - Développement Régional - Lille at Sopra Steria

Villeneuve-d'Ascq, Hauts-de-France, France - Full Time

Skills Needed
Project Management, Cost Control, Deadline Management, Scope Management, Quality Assurance, Reporting, Risk Assessment, Secure Development, Team Leadership, Deliverable Validation, Process Improvement, Agile Practices, Client Relationship Management, Pre Sales, Training, Innovation

Specialization
Candidates must have at least 3 years of experience in IT project management (both client and internal/subcontractor team leadership) and proficiency in Agile practices, coupled with strong listening skills, relational qualities, rigor, and leadership. A degree from an Engineering School or equivalent University qualification is required.

Experience Required
Minimum 2 year(s)

[PROPULSE BY CA] Chef de projet marketing digital at La Fabrique by CA

Paris, Ile-de-France, France - Full Time

Skills Needed
Digital Marketing, Acquisition Strategy, Sea, Sma, Seo, Relational Marketing, Multi Channel Marketing, Strategic Planning, Project Management, Ux Optimization, Conversion Optimization, Reporting, Email Campaigns, Sms Campaigns, Data Analysis, Performance Monitoring

Specialization
Candidates should possess 5 to 8 years of experience in digital marketing, demonstrating strong analytical, synthesis, and pedagogical skills within complex, cross-functional corporate environments. Essential requirements include solid project management experience and proficiency in prioritizing multiple parallel tasks.

Experience Required
Minimum 5 year(s)

Chef de Secteur CHR (Reacher) - STRASBOURG (H/F) at Red Bull

Strasbourg, Grand Est, France - Full Time

Skills Needed
Sales, Business Development, Client Portfolio Management, Negotiation, Prospecting, Relationship Building, Commercial Strategy, Quality Standards Application, Data Entry, Product Placement, Sales Activation, Brand Ambassadorship, Communication, Autonomy, Rigor, Adaptability

Specialization
Candidates must possess good sales aptitude, an entrepreneurial spirit, strong negotiation skills, autonomy, rigor, and excellent interpersonal skills, supported by a commercial education from Bac+2 to Bac+4/5 level, with a mandatory driver's license.

Experience Required
Minimum 2 year(s)

Chef Opportunities | Oaks Lake Crackenback Resort at Minor International

Snowy Monaro Regional Council, New South Wales, Australia - Full Time

Skills Needed
High Quality Food, Teamwork, Food Safety, Hygiene, Workplace Cleanliness, Guest Focused, Culinary Skills, Preparation, Service, Presentation, Positive Attitude, Willingness To Learn, Fresh Food, Professional Development, Collaboration, Supportive Team

Specialization
Candidates should have relevant trade qualifications or be working towards them for Commis roles, along with previous experience in a hotel, resort, or high-volume kitchen environment. A strong work ethic and a passion for fresh, high-quality food are essential.

Retail Chef De Partie - Mon to Fri - daytime hours at BaxterStorey

City of London, England, United Kingdom - Full Time

Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Menu Development, Cleaning, Maintenance, Cooking Techniques, Food Safety, Sanitation Practices, Attention To Detail, Organisational Skills, Communication, Teamwork

Specialization
Candidates must possess proven experience as a Chef de Partie or in a similar capacity, demonstrating knowledge of various cooking techniques and cuisines along with a strong understanding of food safety practices. Essential attributes include the ability to work effectively under pressure, excellent attention to detail, and strong teamwork capabilities.

Experience Required
Minimum 2 year(s)

Retail 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 capacity, demonstrating knowledge of various cooking techniques and cuisines along with a strong understanding of food safety practices. Essential attributes include the ability to perform well under pressure, excellent attention to detail, strong organizational skills, and effective teamwork capabilities.

Experience Required
Minimum 2 year(s)

Retail Chef De Partie - Mon to Fri - daytime hours at BaxterStorey

City of London, England, United Kingdom - Full Time

Specialization
Candidates must possess proven experience as a Chef de Partie or in a similar capacity, demonstrating knowledge of various cooking techniques and cuisines. Essential qualifications include a strong understanding of food safety practices and the ability to perform well in a fast-paced, high-pressure kitchen setting.

Experience Required
Minimum 2 year(s)

Stage - Assistant/e Chef de Produits Accessoires at la fée maraboutée

Paris, Ile-de-France, France - Full Time

Skills Needed
Product Development, Market Analysis, Competitive Analysis, Supplier Management, Data Analysis, Fashion Industry Knowledge, Communication, Teamwork, Autonomy, Rigor, Microsoft Office, English Proficiency

Specialization
Candidates should be students in business or fashion schools with a strong interest in the fashion industry. Proficiency in computer tools and fluent English are required, with previous experience in product development considered an asset.

Chef de Projet informatique – Aéroline - Bordeaux at Sopra Steria

Mérignac, Nouvelle-Aquitaine, France - Full Time

Skills Needed
Project Management, Team Leadership, Client Relationship Management, Budget Management, Reporting, Strategic Planning, Technical Project Management, Aeronautics Industry Knowledge, Maintenance Management, Risk Management, Stakeholder Management, Agile Methodologies, Digital Transformation, Team Development, Commercial Opportunity Identification

Specialization
Candidates must hold an engineering degree or a Master 2, with at least 5 years of experience in a similar role. You should possess strong leadership skills, technical expertise, and experience managing large-scale projects within an integrator environment.

Experience Required
Minimum 5 year(s)

Stage - Assistant Chef de Projet Fidélisation H/F at SMCP

Paris, Ile-de-France, France - Full Time

Skills Needed
Crm, Email Marketing, Data Analysis, Excel, Digital Marketing, Clienteling, Campaign Management, Marketing Strategy, Communication, Fashion Industry Knowledge, Attention To Detail, Salesforce, Selligent, Dartagnan, Sinch, Captain Wallet

Specialization
Candidates should be pursuing a degree in Business or a related field and possess a strong interest in the fashion industry. Proficiency in CRM tools, data analysis, and Excel is required, along with the ability to work in an English-speaking environment.

Chef de projets manufacturing aéronautique (H/F) at ALTEN Consulting Services GmbH

Nantes, Pays de la Loire, France - Full Time

Skills Needed
Project Management, Manufacturing Engineering, Continuous Improvement, Artificial Intelligence, Tooling Design, Industrialization Preparation, Financial Management, Functional Management, Offshore Center Management, Technical Offer Elaboration, Team Coaching, Leadership, Aeronautics, Results Commitment, Stakeholder Reporting

Specialization
Candidates must hold an engineering degree or equivalent Master's (Bac+5) and possess a minimum of 5 years of industrial experience, specifically within the aeronautics sector and Manufacturing Engineering. Required competencies include strong project management skills with results commitment, experience managing or leading teams of over 10 people, and professional proficiency in English.

Experience Required
Minimum 5 year(s)

Retail Sous Chef - Monday to Thursday - Paddington at Portico BaxterStorey

London, England, United Kingdom - Full Time

Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Menu Development, Kitchen Maintenance, Food Safety, Sanitation Practices, Culinary Arts, Coaching, Recipe Development, Time Management, Organizational Skills, Communication

Specialization
Candidates must have proven experience as a Sous Chef or in a similar role with a strong understanding of cooking techniques and food safety. Excellent organizational skills and the ability to work in a fast-paced, high-pressure environment are required.

Experience Required
Minimum 2 year(s)

Chef de Partie - No late evenings + paid overtime at Portico BaxterStorey

Cheltenham, England, United Kingdom - Full Time

Skills Needed
Culinary Skills, Food Safety Standards, Communication Skills, Organizational Skills, Teamwork, Creativity, Leadership, Multitasking, Presentation Skills, Flexibility

Specialization
Previous experience in a similar role within a contract catering company or educational institution is preferred. Strong knowledge of food safety standards and excellent communication skills are essential.

Experience Required
Minimum 2 year(s)

Retail Chef De Partie - Mon to Fri - daytime hours at BaxterStorey

City of London, England, United Kingdom - Full Time

Specialization
Candidates must possess proven experience as a Chef de Partie or in a similar capacity, demonstrating knowledge of various cooking techniques and cuisines along with a strong grasp of food safety practices. Essential attributes include the ability to perform well under pressure, excellent attention to detail, and strong teamwork capabilities.

Experience Required
Minimum 2 year(s)

Executive Chef - Four Points by Sheraton Boracay at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Malay, Aklan, Philippines -

Full Time

Start Date

Immediate

Expiry Date

25 May, 26

Salary

0.0

Posted On

24 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Talent, Staff Leadership, Food Preparation, Financial Performance Management, Quality Control, Staff Development, Sanitation Standards, Purchasing Oversight, Menu Development, Budget Management, Guest Service, Team Building, Interpersonal Communication, Problem Solving, Performance Appraisal, Hospitality

Industry

Hospitality

Description

JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Kitchen Operations for Property • Leads kitchen management team. • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Where timeless classics are woven with modern details. Where business meets pleasure. Where even when travelers are global, they can experience the local. As a member of the team, you will become part of our united Four Points by Sheraton community where everyone is welcome, we support each other, and every hotel matters. We provide exactly what guests need in an uncomplicated way. If you are seeking opportunities to put guests at ease in a friendly, genuine and approachable environment, join our team. In joining Four Points, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Responsibilities

The Executive Chef is accountable for the overall success of daily kitchen operations, personally performing tasks while leading staff and managing all food-related functions across various outlets like restaurants, room service, and banquets. This role involves supervising all kitchen areas to ensure consistent, high-quality product output while guiding and developing staff and ensuring strict sanitation and food standards are met.

Executive Chef - Four Points by Sheraton Boracay at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Malay, Aklan, Philippines - Full Time

Experience Required
Minimum 5 year(s)

Chef de Projet informatique – Aéroline - Bordeaux at Sopra Steria

Mérignac, Nouvelle-Aquitaine, France - Full Time

Experience Required
Minimum 5 year(s)

Chef de Projet Infrastructure & Cybersécurité H/F at Consort Group

Montreuil, Ile-de-France, France - Full Time

Experience Required
Minimum 5 year(s)

Chef de Partie Junior (H/F) Restaurant Les Loges at Radisson Hotel Group

Lyon, Auvergne-Rhône-Alpes, France - Full Time

Skills Needed
Culinary Arts, Food Safety, Hygiene Standards, Team Collaboration, Cost Control, Stock Management, Customer Service, Operational Efficiency, Creativity, Professionalism

Experience Required
Minimum 2 year(s)

Stage - Consultant.e Chef.fe de projet Nutrition at Nutrikéo

Pessac, New Aquitaine, France - Full Time

Chef de Partie Junior (H/F) Restaurant Les Loges at Radisson Hotel Group

Lyon, Auvergne-Rhône-Alpes, France - Full Time

Skills Needed
Culinary Arts, Food Safety, Hygiene Standards, Team Collaboration, Cost Control, Stock Management, Performance Monitoring, Customer Service, Problem Solving, Professionalism

Experience Required
Minimum 2 year(s)

Chef/fe de projet - Développement Régional - Lille at Sopra Steria

Villeneuve-d'Ascq, Hauts-de-France, France - Full Time

Experience Required
Minimum 2 year(s)

[PROPULSE BY CA] Chef de projet marketing digital at La Fabrique by CA

Paris, Ile-de-France, France - Full Time

Experience Required
Minimum 5 year(s)

Chef de Secteur CHR (Reacher) - STRASBOURG (H/F) at Red Bull

Strasbourg, Grand Est, France - Full Time

Experience Required
Minimum 2 year(s)

Chef Opportunities | Oaks Lake Crackenback Resort at Minor International

Snowy Monaro Regional Council, New South Wales, Australia - Full Time

Retail Chef De Partie - Mon to Fri - daytime hours at BaxterStorey

City of London, England, United Kingdom - Full Time

Experience Required
Minimum 2 year(s)

Retail Chef De Partie - Mon to Fri - daytime hours at BaxterStorey

City of London, England, United Kingdom - Full Time

Specialization
Candidates must possess proven experience as a Chef de Partie or in a similar capacity, demonstrating knowledge of various cooking techniques and cuisines along with a strong understanding of food safety practices. Essential attributes include the ability to perform well under pressure, excellent attention to detail, strong organizational skills, and effective teamwork capabilities.

Experience Required
Minimum 2 year(s)

Retail Chef De Partie - Mon to Fri - daytime hours at BaxterStorey

City of London, England, United Kingdom - Full Time

Experience Required
Minimum 2 year(s)

Stage - Assistant/e Chef de Produits Accessoires at la fée maraboutée

Paris, Ile-de-France, France - Full Time

Chef de Projet informatique – Aéroline - Bordeaux at Sopra Steria

Mérignac, Nouvelle-Aquitaine, France - Full Time

Experience Required
Minimum 5 year(s)

Stage - Assistant Chef de Projet Fidélisation H/F at SMCP

Paris, Ile-de-France, France - Full Time

Chef de projets manufacturing aéronautique (H/F) at ALTEN Consulting Services GmbH

Nantes, Pays de la Loire, France - Full Time

Experience Required
Minimum 5 year(s)

Retail Sous Chef - Monday to Thursday - Paddington at Portico BaxterStorey

London, England, United Kingdom - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie - No late evenings + paid overtime at Portico BaxterStorey

Cheltenham, England, United Kingdom - Full Time

Skills Needed
Culinary Skills, Food Safety Standards, Communication Skills, Organizational Skills, Teamwork, Creativity, Leadership, Multitasking, Presentation Skills, Flexibility

Experience Required
Minimum 2 year(s)

Retail Chef De Partie - Mon to Fri - daytime hours at BaxterStorey

City of London, England, United Kingdom - Full Time

Specialization
Candidates must possess proven experience as a Chef de Partie or in a similar capacity, demonstrating knowledge of various cooking techniques and cuisines along with a strong grasp of food safety practices. Essential attributes include the ability to perform well under pressure, excellent attention to detail, and strong teamwork capabilities.

Experience Required
Minimum 2 year(s)