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Demi-Chef.fe de Partie H/F - Hostellerie de Levernois at Sige Relais Chateaux
Levernois, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Product Preparation, Quality Assurance, Hygiene Compliance, Adaptability, Team Supervision, Equipment Maintenance, Workstation Organization, Reactivity, Rigor, Team Spirit, Curiosity, Product Quality Mastery, Work Organization
Specialization
Candidates must demonstrate strong personal attributes such as reactivity, rigor, a strong team spirit, and curiosity, alongside technical skills in mastering product quality and optimal work organization. Prior knowledge of Burgundian cuisine and experience in a similar role are considered advantages.
Experience Required
Minimum 2 year(s)
Demi-chef de Partie (H/F) - Mirabelle (Clos Vauban) at Sige Relais Chateaux
Langres, Great East, France - Full Time
Skills Needed
Culinary Expertise, Technical Cooking, Product Respect, Local Sourcing, Teamwork, Commitment, Conscientiousness, Versatility, Engagement, Gastronomy
Specialization
Candidates should possess sensitivity and commitment, demonstrating a warm and conscientious approach while contributing to a challenging and evolving culinary environment.
CHEF(FE) DE PARTIE - La Maison des Têtes - Brasserie at Sige Relais Chateaux
Colmar, Grand Est, France - Full Time
Skills Needed
Culinary Preparation, Plating, Recipe Execution, Stock Rotation, Inventory Management, Traceability Procedures, Team Management, Training, Haccp Compliance, Stress Resistance, Organization, Attention To Detail, Technical Mastery, Local Products Knowledge, Reactivity, Team Spirit
Specialization
Candidates must possess a relevant hospitality/catering diploma or equivalent experience, along with a minimum of 3 years in a kitchen role, including one year in a similar position, preferably in a high-end brasserie. Essential qualities include strong stress resistance, excellent organization, mastery of cooking techniques, and knowledge of seasonal, local products.
Experience Required
Minimum 2 year(s)
Pastry Commis Chef de Partie, Costa Navarino (2026) at Costa Navarino
Pylos, Peloponnese, Western Greece and the Ionian, Greece - Full Time
Skills Needed
Food Preparation, Pastry Equipment Usage, Haccp Knowledge, Dessert Baking, Team Cooperation, Organizational Skills, Interpersonal Skills, Good Hygiene Knowledge, Pressure Management
Specialization
Candidates should have experience in the sector, preferably in an international 5-star hotel chain, and possess a pastry or culinary degree. Fluency in Greek and English is required, along with compliance with hygiene and HACCP standards.
Demi Chef de Partie - Four Points by Sheraton Desaru at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bandar Penawar, Johor, Malaysia - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Collaboration, Guest Service, Recipe Adherence, Food Safety, Communication, Time Management, Professionalism
Specialization
Requires at least 3 years of related work experience and a technical, trade, or vocational school degree. Candidates must be able to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Chef de Partie (주임) - Four Points by Sheraton Suwon at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Suwon-si, , South Korea - Full Time
Skills Needed
Food Preparation, Kitchen Management, Staff Supervision, Food Safety, Menu Planning, Inventory Management, Quality Control, Team Leadership, Training And Development, Scheduling, Communication, Customer Service, Safety Compliance, Food Presentation, Conflict Resolution
Specialization
Candidates must have a technical, trade, or vocational school degree along with 4 to 6 years of related work experience. Additionally, at least 2 years of supervisory experience is required to effectively lead the kitchen team.
Experience Required
Minimum 5 year(s)
Chef de projet - Qualité Produit - Aéronautique H/F at ALTEN Consulting Services GmbH
Rochefort, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Project Management, Product Quality, Aeronautics, Qcd Management, Risk Identification, Client Reporting, Kpi Tracking, Continuous Improvement, 8d, Pps, Amdec, Ishikawa, 5 Why, Pareto Analysis, Fal Understanding, English
Specialization
Candidates must hold an engineering degree or a Master's (Bac+5) with a minimum of 5 years of experience as a Product Quality Engineer, possessing strong knowledge of aeronautics, quality methods (8D, PPS, AMDEC), and production constraints like FAL operations. Fluency in English is mandatory, along with strong analytical skills, leadership, and proactive communication abilities.
Experience Required
Minimum 5 year(s)
PMO/Chef de projet - Gestion de projet ferroviaire H/F at Assystem Canada
Nantes, Pays de la Loire, France - Full Time
Skills Needed
Project Management, Pmo, Cost Control, Schedule Control, Risk Management, Stakeholder Coordination, Decision Support, Methodological Advice, Organizational Advice, Railway Sector
Specialization
Candidates must be engineering graduates, ideally with additional project management training, possessing 2 to 10 years of project management experience specifically within the railway sector. Deep expertise in project planning is required, with prior experience in a full PMO role covering costs, deadlines, resources, and risks being ideal.
Experience Required
Minimum 2 year(s)
Chef de Partie - Brasserie CIEL (H/F) - Villa Pétrusse at Sige Relais Chateaux
Luxembourg, Luxembourg, Luxembourg - Full Time
Skills Needed
Culinary Production, Quality Standards, Presentation, Cooking Techniques, Seasoning Accuracy, Service Flow, Organization, Team Collaboration, Menu Creation, Haccp Compliance, Hygiene Rules, Safety Rules, Attention To Detail, Creativity, Methodical Approach
Specialization
Candidates must possess a culinary education (CAP / BEP / BAC PRO) demonstrating mastery of basic techniques and proven experience in a high-end establishment like a Brasserie or Relais & Châteaux. Essential qualifications include strong teamwork, organization, creativity, good knowledge of HACCP rules, and a commitment to representing the values of Villa Pétrusse.
Experience Required
Minimum 2 year(s)
#NextStep - Chef de projets industrialisation (H/F) at ALTEN PORTUGAL
Fougères, Brittany, France - Full Time
Skills Needed
Project Management, Industrialization, Production Means Implementation, Dysfunction Identification, Optimization, Amdec, Process Communication, Budget Tracking, Performance Monitoring, Quality, Product Quality, Project Quality, Supplier Quality, Quality System, Autonomy, Proactivity
Specialization
Candidates must hold an engineering degree or a Master's degree (Bac+5) in project management and possess a minimum of 6 years of experience in project management. Required technical skills involve expertise in one or more quality domains, such as Product, Project, Supplier, or Quality System.
Experience Required
Minimum 5 year(s)
Chef de service - Neurologie et Neurovasculaire (H/F) at Groupe Hospitalier Paris Saint Joseph
Paris, Ile-de-France, France - Full Time
Skills Needed
Neurology, Neurovascular, Service Management, Patient Care, Emergency Management, Clinical Research, Teaching, Team Leadership, Service Development, External Partnerships, Medical Organization, Neurophysiology, Hospital Administration, Medical Supervision
Specialization
Applicants must hold the Neurology DES (Specialized Studies Diploma), with experience as a former intern, clinical chief, or assistant, and possess peer recognition. The candidate must demonstrate dynamism, commitment, and innovation in developing an ambitious medical project, along with experience in hospital committees or service management being an asset.
Experience Required
Minimum 10 year(s)
Sous Chef (All-day-dining) | AYANA Midplaza, JAKARTA at AYANA Hospitality
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Culinary Operations, Menu Creation, Inventory Management, Food Preparation, Kitchen Supervision, Food Cost Control, Waste Management, Hygiene Standards, Leadership, Communication, Problem Solving, Creative Culinary Thinking, Food Safety, Sustainability Practices
Specialization
Candidates must have at least 2 years of experience as a Sous Chef in a high-volume environment and possess strong culinary and leadership skills. A degree in Culinary Arts is preferred, and the role is restricted to Indonesian citizens.
Experience Required
Minimum 2 year(s)
CHEF MANAGER - CORPORATE DINING (NIGHTS & WEEKENDS) at Compass Group
, North Carolina, United States - Full Time
Skills Needed
Culinary Management, Food Quality, Team Leadership, Operational Execution, Inventory Management, Ordering, Receiving, Menu Development, Cost Controls, Purchasing, Haccp, Sanitation, Food Cost Controls, Presentation, Exposition Cooking, Sustainability
Specialization
Candidates must possess a working knowledge of HACCP and ideally have three years of culinary management experience in contract foodservice, fine dining, or a restaurant setting, including inventory and purchasing control. Proficiency in menu development, cost controls, and knowledge of current food and catering trends are essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef | InterContinental Pokhara Resort at IHG Career
Pokhara, Gandaki Province, Nepal - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Team Leadership, Menu Planning, Budgeting, Forecasting, Food Quality Control, Staff Coaching, Event Planning, Guest Relations
Specialization
Candidates must hold a degree or certificate in culinary arts and possess at least 5 years of experience as a chef. Additionally, at least one year of supervisory experience and proficiency in the local language are required.
Experience Required
Minimum 5 year(s)
Senior Chef Tournant-Brasserie B (Caesars Palace LV) at Caesars Entertainment
Las Vegas, Nevada, United States - Full Time
Skills Needed
Culinary Creativity, Problem Solving, Communication, Administration, Haccp Compliance, Servsafe Certified, Kitchen Equipment Operation, Food Safety, Operational Procedures Streamlining, Culinary Trends Knowledge, Team Leadership
Specialization
Candidates must be at least 21 years old and possess a minimum of 5 years of cooking experience, including at least one year in a similar senior role, preferably within a 5-star deluxe hotel or reputable restaurant setting. Required qualifications include ServSafe Certification, knowledge of HACCP, and the ability to perform physically demanding tasks.
Experience Required
Minimum 5 year(s)
Junior Sous Chef (Italian Restaurant) - Thai Speaking at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Si Sunthon, , Thailand - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Menu Specials, Food Safety, Stock Monitoring, Hiring, Training, Scheduling, Evaluation, Counseling, Disciplining, Motivating, Coaching, Safety Procedures, Guest Service
Specialization
Candidates need 4 to 6 years of related work experience, including at least 2 years in a supervisory capacity, and preferably hold a Technical, Trade, or Vocational School Degree. The role requires physical stamina, adherence to safety policies, and the ability to communicate clearly and professionally.
Experience Required
Minimum 5 year(s)
Sous Chef (Cold kitchen – Mediterranean Open Buffet) at Accor
, An Giang Province, Vietnam - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Safety, Team Leadership, Inventory Management, Food Costing, Budget Control, Staff Training, Sanitation Protocols, Culinary Operations, Quality Control, Communication, Time Management, Organization, Problem Solving, Mediterranean Cuisine
Specialization
Candidates must have at least 3 years of professional experience in a senior kitchen role and extensive knowledge of breakfast cuisine. Strong leadership, organizational skills, and expertise in food safety protocols are essential for this position.
Experience Required
Minimum 2 year(s)
Enhetschef – Permits & Licensing, New Nuclear Support at Vattenfall AS Esbjerg
Göteborg, Västerbotten County, Sweden - Full Time
Skills Needed
Leadership, Project Management, Regulatory Compliance, Environmental Law, Nuclear Technology, Team Building, Strategic Planning, Communication, Analytical Skills, Coaching, Decision Making, Collaboration, Budget Management, Safety Management, Stakeholder Engagement, Process Improvement
Specialization
Candidates should have several years of managerial experience and a degree in engineering or equivalent experience. A strong understanding of environmental legislation and nuclear technology is essential, along with proficiency in Swedish and English.
Experience Required
Minimum 10 year(s)
Chef de service - Neurologie et Neurovasculaire (H/F) at Groupe Hospitalier Paris Saint Joseph
Paris, Ile-de-France, France - Full Time
Skills Needed
Neurology, Neurovascular Medicine, Clinical Research, Hospital Management, Team Leadership, Medical Teaching, Emergency Care, Neurophysiology, Clinical Trials, Strategic Planning, Stakeholder Management, Public Health, Patient Care, Medical Innovation, Staff Supervision
Specialization
Candidates must hold a DES in Neurology and possess significant experience as a former clinical head or assistant with proven leadership capabilities. A strong commitment to medical excellence, research development, and the ability to manage multidisciplinary medical and paramedical teams is required.
Experience Required
Minimum 10 year(s)
Interim ekonomichef till uppdrag på Huddinge kommun at Jurek
Stockholm, Stockholm, Sweden - Full Time
Skills Needed
Financial Management, Budgeting, Forecasting, Accounting, Strategic Planning, Personnel Management, Public Sector Finance, Facility Management, Leadership, Analysis, Reporting, Educational Administration
Specialization
Candidates must have a higher education degree in finance and at least three years of leadership experience in municipal financial functions. Additionally, at least one year of management experience within upper secondary or adult education is required.
Experience Required
Minimum 5 year(s)
Demi-Chef.fe de Partie H/F - Hostellerie de Levernois at Sige Relais Chateaux
Levernois, Bourgogne – Franche-Comté, France -
Full Time

Start Date

Immediate

Expiry Date

08 Jun, 26

Salary

2350.0

Posted On

10 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Product Preparation, Quality Assurance, Hygiene Compliance, Adaptability, Team Supervision, Equipment Maintenance, Workstation Organization, Reactivity, Rigor, Team Spirit, Curiosity, Product Quality Mastery, Work Organization

Industry

Hospitality

Description
Description de l'entreprise Qui sommes-nous ? Nichée dans un écrin de verdure aux portes de la Bourgogne, l’Hostellerie de Levernois se situe à proximité de l’autoroute A6, à seulement 5mn en voiture du centre historique de Beaune et du vignoble de Bourgogne & ses climats reconnus patrimoine UNESCO. Cet établissement plein de charme, conjugue adroitement tradition et modernité. Un élégant jardin et un parc de sept hectares s’ajoutent au caractère de cette demeure du XVIIIème siècle. L’établissement offre 39 clés dont 7 Villas nichées au cœur du parc, un restaurant gastronomique, un restaurant bistronomique, une piscine ainsi qu’un Spa Sisley. Au restaurant étoilé La Table de Levernois, le chef élabore une cuisine de passion, aux saveurs traditionnelles de Bourgogne en privilégiant les produits de saison en circuit court. Le Bistrot du Bord de l’Eau propose une cuisine fraîche et gourmande, réinventée quotidiennement sur la base de produits du marché et des légumes issus de notre potager. La deuxième maison du groupe, le Château Sainte Sabine est un Hôtel 5* Relais & Châteaux de 23 chambres et suites avec restaurant gastronomique situé à 35 minutes de Beaune et de Dijon, près de Pouilly en Auxois. Description du poste Pourquoi nous rejoindre ? L’Hostellerie de Levernois est un Relais&Châteaux situé en Bourgogne, à 5mn en voiture du centre historique de Beaune. Maison d’excellence et de charme dans un cadre bucolique, nous travaillons dans le respect et l’écoute de chacun pour apporter une expérience mémorable à nos clients et nos collaborateurs. Nous vous proposons : De rejoindre une équipe dynamique au sein d’une maison emblématique. De vivre une expérience formatrice dans une entreprise à taille humaine. D’apporter votre savoir-faire, votre personnalité et votre sourire pour offrir à nos hôtes un moment d’évasion dans notre maison. En travaillant en tant que Demi-Chef.fe de partie au sein de nos deux restaurants, vous avez un rôle central dans la production des mets du restaurant Bistronomique et/ou du restaurant Gastronomique étoilé ! Vous rejoindrez une équipe de 20 personnes. Dans le cadre de votre travail, vous serez amené.e à : Assurer la préparation des produits Garantir la qualité des produits utilisés et des mets réalisés Garantir le respect des règles d'hygiène conformément aux règles en vigueur Adaptabilité aux standards de l'établissement et des deux restaurants Supervision et encadrement des Commis et stagiaires Gérer le matériel de cuisine : Préparer un plan de travail Savoir entretenir le matériel et les équipements à disposition Entretenir un poste de travail pendant la mise en place et le service Vous pourrez également être sollicité.e pour participer à des missions annexes Nous attendons de vous, Vos savoirs – être : Etre réactif.ve Etre rigoureux.se Avoir un fort esprit d’équipe Etre curieux.se Vos savoirs – Faire : Maitriser la qualité des produits fabriqués Organiser son travail de manière optimale Les petits + : Connaitre la cuisine bourguignonne Avoir de l’expérience sur un poste similaire Le salaire : Votre salaire sera de 2350€ brut pour 42.5h hebdomadaire. Le repas est fourni à chaque service travaillé. A partir de trois mois d'ancienneté, vous recevrez la participation aux résultats de l'entreprise. Vous avez la possibilité d'être logé.e pendant la saison ou votre période d'essai. Deux jours de congés hebdomadaires consécutifs, dans la mesure du possible. Contrats recherchés : CDD de avril à novembre & CDI Date d'embauche : Dès que possible Si vous vous reconnaissez dans tout ou partie des éléments ci-dessus, envoyez-nous votre candidature ! Département: Cuisine

How To Apply:

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Responsibilities
The role involves central participation in the production of dishes for both the Bistronomic and the starred Gastronomic restaurants, ensuring the preparation of products and guaranteeing the quality of finished dishes and used ingredients. Responsibilities also include supervising Commis chefs and interns, managing kitchen equipment, and maintaining the workstation during setup and service.
Demi-Chef.fe de Partie H/F - Hostellerie de Levernois at Sige Relais Chateaux
Levernois, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Product Preparation, Quality Assurance, Hygiene Compliance, Adaptability, Team Supervision, Equipment Maintenance, Workstation Organization, Reactivity, Rigor, Team Spirit, Curiosity, Product Quality Mastery, Work Organization
Specialization
Candidates must demonstrate strong personal attributes such as reactivity, rigor, a strong team spirit, and curiosity, alongside technical skills in mastering product quality and optimal work organization. Prior knowledge of Burgundian cuisine and experience in a similar role are considered advantages.
Experience Required
Minimum 2 year(s)
Demi-chef de Partie (H/F) - Mirabelle (Clos Vauban) at Sige Relais Chateaux
Langres, Great East, France - Full Time
Skills Needed
Culinary Expertise, Technical Cooking, Product Respect, Local Sourcing, Teamwork, Commitment, Conscientiousness, Versatility, Engagement, Gastronomy
Specialization
Candidates should possess sensitivity and commitment, demonstrating a warm and conscientious approach while contributing to a challenging and evolving culinary environment.
CHEF(FE) DE PARTIE - La Maison des Têtes - Brasserie at Sige Relais Chateaux
Colmar, Grand Est, France - Full Time
Skills Needed
Culinary Preparation, Plating, Recipe Execution, Stock Rotation, Inventory Management, Traceability Procedures, Team Management, Training, Haccp Compliance, Stress Resistance, Organization, Attention To Detail, Technical Mastery, Local Products Knowledge, Reactivity, Team Spirit
Specialization
Candidates must possess a relevant hospitality/catering diploma or equivalent experience, along with a minimum of 3 years in a kitchen role, including one year in a similar position, preferably in a high-end brasserie. Essential qualities include strong stress resistance, excellent organization, mastery of cooking techniques, and knowledge of seasonal, local products.
Experience Required
Minimum 2 year(s)
Pastry Commis Chef de Partie, Costa Navarino (2026) at Costa Navarino
Pylos, Peloponnese, Western Greece and the Ionian, Greece - Full Time
Skills Needed
Food Preparation, Pastry Equipment Usage, Haccp Knowledge, Dessert Baking, Team Cooperation, Organizational Skills, Interpersonal Skills, Good Hygiene Knowledge, Pressure Management
Specialization
Candidates should have experience in the sector, preferably in an international 5-star hotel chain, and possess a pastry or culinary degree. Fluency in Greek and English is required, along with compliance with hygiene and HACCP standards.
Demi Chef de Partie - Four Points by Sheraton Desaru at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bandar Penawar, Johor, Malaysia - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Collaboration, Guest Service, Recipe Adherence, Food Safety, Communication, Time Management, Professionalism
Specialization
Requires at least 3 years of related work experience and a technical, trade, or vocational school degree. Candidates must be able to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Chef de Partie (주임) - Four Points by Sheraton Suwon at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Suwon-si, , South Korea - Full Time
Skills Needed
Food Preparation, Kitchen Management, Staff Supervision, Food Safety, Menu Planning, Inventory Management, Quality Control, Team Leadership, Training And Development, Scheduling, Communication, Customer Service, Safety Compliance, Food Presentation, Conflict Resolution
Specialization
Candidates must have a technical, trade, or vocational school degree along with 4 to 6 years of related work experience. Additionally, at least 2 years of supervisory experience is required to effectively lead the kitchen team.
Experience Required
Minimum 5 year(s)
Chef de projet - Qualité Produit - Aéronautique H/F at ALTEN Consulting Services GmbH
Rochefort, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Project Management, Product Quality, Aeronautics, Qcd Management, Risk Identification, Client Reporting, Kpi Tracking, Continuous Improvement, 8d, Pps, Amdec, Ishikawa, 5 Why, Pareto Analysis, Fal Understanding, English
Specialization
Candidates must hold an engineering degree or a Master's (Bac+5) with a minimum of 5 years of experience as a Product Quality Engineer, possessing strong knowledge of aeronautics, quality methods (8D, PPS, AMDEC), and production constraints like FAL operations. Fluency in English is mandatory, along with strong analytical skills, leadership, and proactive communication abilities.
Experience Required
Minimum 5 year(s)
PMO/Chef de projet - Gestion de projet ferroviaire H/F at Assystem Canada
Nantes, Pays de la Loire, France - Full Time
Skills Needed
Project Management, Pmo, Cost Control, Schedule Control, Risk Management, Stakeholder Coordination, Decision Support, Methodological Advice, Organizational Advice, Railway Sector
Specialization
Candidates must be engineering graduates, ideally with additional project management training, possessing 2 to 10 years of project management experience specifically within the railway sector. Deep expertise in project planning is required, with prior experience in a full PMO role covering costs, deadlines, resources, and risks being ideal.
Experience Required
Minimum 2 year(s)
Chef de Partie - Brasserie CIEL (H/F) - Villa Pétrusse at Sige Relais Chateaux
Luxembourg, Luxembourg, Luxembourg - Full Time
Skills Needed
Culinary Production, Quality Standards, Presentation, Cooking Techniques, Seasoning Accuracy, Service Flow, Organization, Team Collaboration, Menu Creation, Haccp Compliance, Hygiene Rules, Safety Rules, Attention To Detail, Creativity, Methodical Approach
Specialization
Candidates must possess a culinary education (CAP / BEP / BAC PRO) demonstrating mastery of basic techniques and proven experience in a high-end establishment like a Brasserie or Relais & Châteaux. Essential qualifications include strong teamwork, organization, creativity, good knowledge of HACCP rules, and a commitment to representing the values of Villa Pétrusse.
Experience Required
Minimum 2 year(s)
#NextStep - Chef de projets industrialisation (H/F) at ALTEN PORTUGAL
Fougères, Brittany, France - Full Time
Skills Needed
Project Management, Industrialization, Production Means Implementation, Dysfunction Identification, Optimization, Amdec, Process Communication, Budget Tracking, Performance Monitoring, Quality, Product Quality, Project Quality, Supplier Quality, Quality System, Autonomy, Proactivity
Specialization
Candidates must hold an engineering degree or a Master's degree (Bac+5) in project management and possess a minimum of 6 years of experience in project management. Required technical skills involve expertise in one or more quality domains, such as Product, Project, Supplier, or Quality System.
Experience Required
Minimum 5 year(s)
Chef de service - Neurologie et Neurovasculaire (H/F) at Groupe Hospitalier Paris Saint Joseph
Paris, Ile-de-France, France - Full Time
Skills Needed
Neurology, Neurovascular, Service Management, Patient Care, Emergency Management, Clinical Research, Teaching, Team Leadership, Service Development, External Partnerships, Medical Organization, Neurophysiology, Hospital Administration, Medical Supervision
Specialization
Applicants must hold the Neurology DES (Specialized Studies Diploma), with experience as a former intern, clinical chief, or assistant, and possess peer recognition. The candidate must demonstrate dynamism, commitment, and innovation in developing an ambitious medical project, along with experience in hospital committees or service management being an asset.
Experience Required
Minimum 10 year(s)
Sous Chef (All-day-dining) | AYANA Midplaza, JAKARTA at AYANA Hospitality
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Culinary Operations, Menu Creation, Inventory Management, Food Preparation, Kitchen Supervision, Food Cost Control, Waste Management, Hygiene Standards, Leadership, Communication, Problem Solving, Creative Culinary Thinking, Food Safety, Sustainability Practices
Specialization
Candidates must have at least 2 years of experience as a Sous Chef in a high-volume environment and possess strong culinary and leadership skills. A degree in Culinary Arts is preferred, and the role is restricted to Indonesian citizens.
Experience Required
Minimum 2 year(s)
CHEF MANAGER - CORPORATE DINING (NIGHTS & WEEKENDS) at Compass Group
, North Carolina, United States - Full Time
Skills Needed
Culinary Management, Food Quality, Team Leadership, Operational Execution, Inventory Management, Ordering, Receiving, Menu Development, Cost Controls, Purchasing, Haccp, Sanitation, Food Cost Controls, Presentation, Exposition Cooking, Sustainability
Specialization
Candidates must possess a working knowledge of HACCP and ideally have three years of culinary management experience in contract foodservice, fine dining, or a restaurant setting, including inventory and purchasing control. Proficiency in menu development, cost controls, and knowledge of current food and catering trends are essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef | InterContinental Pokhara Resort at IHG Career
Pokhara, Gandaki Province, Nepal - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Team Leadership, Menu Planning, Budgeting, Forecasting, Food Quality Control, Staff Coaching, Event Planning, Guest Relations
Specialization
Candidates must hold a degree or certificate in culinary arts and possess at least 5 years of experience as a chef. Additionally, at least one year of supervisory experience and proficiency in the local language are required.
Experience Required
Minimum 5 year(s)
Senior Chef Tournant-Brasserie B (Caesars Palace LV) at Caesars Entertainment
Las Vegas, Nevada, United States - Full Time
Skills Needed
Culinary Creativity, Problem Solving, Communication, Administration, Haccp Compliance, Servsafe Certified, Kitchen Equipment Operation, Food Safety, Operational Procedures Streamlining, Culinary Trends Knowledge, Team Leadership
Specialization
Candidates must be at least 21 years old and possess a minimum of 5 years of cooking experience, including at least one year in a similar senior role, preferably within a 5-star deluxe hotel or reputable restaurant setting. Required qualifications include ServSafe Certification, knowledge of HACCP, and the ability to perform physically demanding tasks.
Experience Required
Minimum 5 year(s)
Junior Sous Chef (Italian Restaurant) - Thai Speaking at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Si Sunthon, , Thailand - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Menu Specials, Food Safety, Stock Monitoring, Hiring, Training, Scheduling, Evaluation, Counseling, Disciplining, Motivating, Coaching, Safety Procedures, Guest Service
Specialization
Candidates need 4 to 6 years of related work experience, including at least 2 years in a supervisory capacity, and preferably hold a Technical, Trade, or Vocational School Degree. The role requires physical stamina, adherence to safety policies, and the ability to communicate clearly and professionally.
Experience Required
Minimum 5 year(s)
Sous Chef (Cold kitchen – Mediterranean Open Buffet) at Accor
, An Giang Province, Vietnam - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Safety, Team Leadership, Inventory Management, Food Costing, Budget Control, Staff Training, Sanitation Protocols, Culinary Operations, Quality Control, Communication, Time Management, Organization, Problem Solving, Mediterranean Cuisine
Specialization
Candidates must have at least 3 years of professional experience in a senior kitchen role and extensive knowledge of breakfast cuisine. Strong leadership, organizational skills, and expertise in food safety protocols are essential for this position.
Experience Required
Minimum 2 year(s)
Enhetschef – Permits & Licensing, New Nuclear Support at Vattenfall AS Esbjerg
Göteborg, Västerbotten County, Sweden - Full Time
Skills Needed
Leadership, Project Management, Regulatory Compliance, Environmental Law, Nuclear Technology, Team Building, Strategic Planning, Communication, Analytical Skills, Coaching, Decision Making, Collaboration, Budget Management, Safety Management, Stakeholder Engagement, Process Improvement
Specialization
Candidates should have several years of managerial experience and a degree in engineering or equivalent experience. A strong understanding of environmental legislation and nuclear technology is essential, along with proficiency in Swedish and English.
Experience Required
Minimum 10 year(s)
Chef de service - Neurologie et Neurovasculaire (H/F) at Groupe Hospitalier Paris Saint Joseph
Paris, Ile-de-France, France - Full Time
Skills Needed
Neurology, Neurovascular Medicine, Clinical Research, Hospital Management, Team Leadership, Medical Teaching, Emergency Care, Neurophysiology, Clinical Trials, Strategic Planning, Stakeholder Management, Public Health, Patient Care, Medical Innovation, Staff Supervision
Specialization
Candidates must hold a DES in Neurology and possess significant experience as a former clinical head or assistant with proven leadership capabilities. A strong commitment to medical excellence, research development, and the ability to manage multidisciplinary medical and paramedical teams is required.
Experience Required
Minimum 10 year(s)
Interim ekonomichef till uppdrag på Huddinge kommun at Jurek
Stockholm, Stockholm, Sweden - Full Time
Skills Needed
Financial Management, Budgeting, Forecasting, Accounting, Strategic Planning, Personnel Management, Public Sector Finance, Facility Management, Leadership, Analysis, Reporting, Educational Administration
Specialization
Candidates must have a higher education degree in finance and at least three years of leadership experience in municipal financial functions. Additionally, at least one year of management experience within upper secondary or adult education is required.
Experience Required
Minimum 5 year(s)