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Chef Jobs overseas

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Jr. Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Batam, Riau Islands, Indonesia - Full Time
Skills Needed
Food Production, Purchasing, Kitchen Sanitation, Staff Leadership, Culinary Standards, Food Handling, Loss Prevention, Service Performance, Food Preparation, Quality Control, Inventory Management, Guest Relations, Shift Supervision, Staff Training, Budget Management, Menu Development
Specialization
Candidates need either a high school diploma or GED with four years of relevant culinary or food and beverage experience, or a 2-year degree in Culinary Arts or Hotel/Restaurant Management with two years of related experience. Core duties include maintaining culinary standards, supervising daily shift operations, and ensuring exceptional customer service.
Experience Required
Minimum 2 year(s)
Chef - Casual at Summerset
Melbourne, Victoria, Australia - Full Time
Skills Needed
Cooking, Menu Creation, Food Control Plan Compliance, Food Preparation Techniques, Catering, Short Order Cooking, Dietary Accommodations, Team Support, Culinary Flair
Specialization
Candidates must be experienced and passionate Chefs, preferably with qualifications Level 3 or higher, who thrive in a fast-paced kitchen environment preparing both set meals and cafe orders. Essential requirements include a sound understanding of Food Safety Standards and a willingness to support and guide kitchen colleagues.
Experience Required
Minimum 2 year(s)
JAPANESE CHEF at Accor
Sebung Lagoi, Riau Islands, Indonesia - Full Time
Skills Needed
Japanese Cuisine, Sushi Preparation, Sashimi Preparation, Tempura Cooking, Ramen Preparation, Kitchen Organization, Health And Safety Regulations, Collaboration, Culinary Trends, Inventory Management, Recipe Development, Mentoring, Food Cost Monitoring, Waste Minimization, Ingredient Storage, Quality Control
Specialization
Candidates should have a minimum of 3 years of relevant experience and additional culinary certifications are advantageous. Proficiency in English is required, and knowledge of other languages is a plus.
Experience Required
Minimum 2 year(s)
Japanese Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuching, Sarawak, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Food Preparation, Budget Management, Quality Control, Team Leadership, Customer Service, Inventory Management, Staff Training, Performance Management, Communication Skills, Problem Solving
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, culinary expertise, and knowledge of food safety regulations are required.
Experience Required
Minimum 2 year(s)
Jr. Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, West Java, Indonesia - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Staff Training, Guest Service, Communication, Recipe Adherence, Food Safety, Time Management, Conflict Resolution, Professionalism, Culinary Standards
Specialization
Candidates must have at least 3 years of related work experience and a technical, trade, or vocational school degree. The role requires the ability to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Jr. Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Uttarakhand, India - Full Time
Skills Needed
Food Preparation, Kitchen Management, Staff Supervision, Food Safety, Menu Planning, Inventory Management, Team Leadership, Quality Control, Employee Training, Scheduling, Communication, Decorative Food Display, Safety Compliance, Guest Service
Specialization
Candidates must have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A technical, trade, or vocational school degree is preferred.
Experience Required
Minimum 5 year(s)
Chef - Casual at Summerset
Christchurch, Canterbury, New Zealand - Full Time
Skills Needed
Cooking, Food Preparation, Café Menu Creation, Catering, Dietary Compliance, Food Control Plan Compliance, Culinary Flair, Team Support, Customer Service, Food Safety Plan Understanding
Specialization
The ideal candidate is an experienced and passionate Chef with a professional cookery qualification and experience in a fast-paced kitchen environment preparing both set meals and café orders. Success requires a sound understanding of Food Safety Plans and a team-player attitude focused on delivering quality food and service to residents and visitors.
Experience Required
Minimum 2 year(s)
Chef d’équipe at Veolia Environnement SA
Feyzin, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Team Management, Safety Compliance, Industrial Maintenance, Heavy Industry, Cleaning Operations, Pump Operations, Equipment Maintenance, Site Management, Problem Solving, Communication, Leadership, Attention To Detail, Technical Skills, Hazardous Materials Handling, Project Coordination, Time Management
Specialization
Candidates should have at least 3 years of experience in heavy industry project supervision, ideally in chemistry or paper production. Certification in cleaning and pumping operations, along with ADR certification, is required.
Experience Required
Minimum 2 year(s)
Chef Économat at Accor
Marrakesh, Marrakech-Safi, Morocco - Full Time
Skills Needed
Accounting, Supply Management, Organizational Skills, Time Management, Negotiation, Analytical Skills, Communication, Teamwork, Food Knowledge, Inventory Control, Compliance, Problem Solving
Specialization
Candidates should have a degree in accounting, business management, or a related field, along with prior experience in supply management within the hospitality sector. Strong negotiation skills, organizational abilities, and knowledge of food products are essential.
Experience Required
Minimum 2 year(s)
Japanese Chef at Accor
Sebung Lagoi, Riau Islands, Indonesia - Full Time
Skills Needed
Japanese Cuisine, Sushi Preparation, Sashimi Preparation, Tempura Cooking, Ramen Cooking, Kitchen Organization, Health Regulations, Team Collaboration, Culinary Trends, Inventory Management, Recipe Development, Mentoring, Food Cost Monitoring, Waste Minimization, Ingredient Handling, Quality Control
Specialization
Candidates should have a minimum of 3 years of relevant experience and additional culinary certifications are advantageous. Proficiency in English is required, and knowledge of other languages is a plus.
Experience Required
Minimum 2 year(s)
Chef Économat at Accor
Marrakesh, Marrakech-Safi, Morocco - Full Time
Skills Needed
Inventory Management, Stock Control, Negotiation Skills, Organizational Skills, Time Management, Analytical Skills, Communication Skills, Teamwork, Food Knowledge, Accounting Practices
Specialization
Candidates should have a degree in accounting, business management, or a related field, along with prior experience in supply management within the hotel sector. Strong negotiation, organizational, and analytical skills are essential, along with effective communication and teamwork abilities.
Experience Required
Minimum 2 year(s)
Chefe de Fila at Accor
São Paulo, São Paulo, Brazil - Full Time
Skills Needed
Food Safety Practices, Customer Service, Team Coordination, Problem Solving, Attention To Detail, Wine Knowledge, Event Management, Microcomputer Skills, Labor Legislation, Hospitality, Tourism
Specialization
Minimum requirement is a completed high school education and a course in food safety practices. Preferred qualifications include pursuing a bachelor's degree in Hospitality, Tourism, or a related field.
Sushi Chef II at Hana Group
Cheshire, Connecticut, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Waste Control, Quality Standards, Customer Service, Preparation, Portion Control, Slicing, Product Knowledge, Leadership
Specialization
Candidates must have a minimum of two years in the food service industry, including required sushi rolling experience, and possess excellent knife skills for preparing sashimi, nigiri, and garnishes. A valid food handler's license and the ability to communicate in English are mandatory, along with the capacity to work under pressure.
Experience Required
Minimum 2 year(s)
Chef / Cheffe de Projet TCE at Artelia
Grenoble, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Engineering, Team Coordination, Client Communication, Financial Management, Health And Safety Compliance, Technical Expertise, Analytical Skills, Methodical Approach, Iso 9001, Mase, Installation General, Planning, Management, English Proficiency
Specialization
The ideal candidate should have a general engineering degree and at least 10 years of experience in project management within the engineering or EPC/EPCM sectors, particularly in petrochemicals, refining, or pharmaceuticals. Strong skills in project management tools and techniques, as well as proficiency in English, are essential.
Experience Required
Minimum 10 year(s)
Chef / Cheffe de Projet TCE at Artelia
Jarrie, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Engineering, Team Coordination, Client Relations, Financial Management, Health And Safety Compliance, Technical Expertise, Analytical Skills, Methodical Approach, Iso 9001, Mase, Installation General, Process Engineering, Planning, Management, Communication
Specialization
The ideal candidate should have a general engineering degree and at least 10 years of experience in project management within the engineering or EPC/EPCM sectors, particularly in industries like petrochemicals and pharmaceuticals. Strong skills in project management tools and a good command of English are essential, along with a methodical and analytical approach to work.
Experience Required
Minimum 10 year(s)
Grill Chef - Chef de Partie at Accor
Wellington, Wellington, New Zealand - Full Time
Skills Needed
Food Preparation, Presentation, Service, Food Safety, Hygiene, Health & Safety Standards, Supervision, Delegation, Menu Coordination, Stock Control, Cost Margins, Training, Time Management, Leadership, Communication, Physical Fitness
Specialization
Candidates must have full New Zealand working rights and proven leadership or supervisory experience, preferably within a luxury hotel or 5-star environment. Strong organizational skills, the ability to work efficiently under pressure, and a genuine passion for mentoring are essential.
Experience Required
Minimum 2 year(s)
Chef / Cheffe de Projet TCE at Artelia
Jarrie, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Cost Estimation, Middle Capex Management, Team Coordination, Client Relationship Management, Profitability Assurance, Health And Safety Compliance, General Engineering, Epc/Epcm, General Installation, Process Engineering, Technical Anticipation, English Proficiency, Project Management Tools, Iso 9001, Mase Procedures
Specialization
The ideal candidate must possess a General Engineering degree (or equivalent) and a minimum of 10 years of experience in engineering project management (EPC/EPCM) within process industries like petrochemicals or refining. Essential competencies include a focus on General Installation, global engineering vision, mastery of advanced technologies, strong English skills, and proficiency in project management tools.
Experience Required
Minimum 5 year(s)
Exceutive chef at Accor
Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Innovation, Kitchen Management, Menu Development, Food Safety Compliance, Inventory Control, Food Costing, Budget Management, Plating, Quality Assurance, Culinary Trends, Team Leadership, Problem Solving, Haccp Principles, Vendor Relations, Staff Training, Interpersonal Skills
Specialization
Candidates must possess a minimum of 10 years of professional culinary experience, including at least 5 years in a kitchen management or executive chef role, demonstrating strong leadership capabilities. Essential qualifications include comprehensive knowledge of food safety standards, proficiency in menu development and costing, and expertise in diverse culinary techniques.
Experience Required
Minimum 10 year(s)
CHEF DE PROJET at Inetum
Saint-Ouen, Centre-Val de Loire, France - Full Time
Skills Needed
Project Management, Agile, Scrum, Technical Background, Communication, Organization, Leadership, Risk Management, Budget Management, Team Coordination, Quality Assurance, Stakeholder Management, Problem Solving, Planning, Execution, Delivery
Specialization
Candidates should have a solid technical background, ideally as a former developer, and proven experience in managing technical projects. Mastery of Agile/Scrum methodologies and excellent communication and leadership skills are essential.
Experience Required
Minimum 5 year(s)
Chef/Cook (FT) at Delmar Gardens of Chesterfield
Chesterfield, Missouri, United States - Full Time
Skills Needed
Large Volume Cooking, Meal Preparation, Budget Management, Special Events, Catering, Food Service
Specialization
Candidates must possess experience as a cook or chef, specifically demonstrating the ability to prepare lunch or dinner meals in a large volume setting. Experience with special events, catering, or in retirement living environments is considered a plus.
Experience Required
Minimum 2 year(s)
Jr. Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Batam, Riau Islands, Indonesia -
Full Time

Start Date

Immediate

Expiry Date

28 Jun, 26

Salary

0.0

Posted On

30 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Food Production, Purchasing, Kitchen Sanitation, Staff Leadership, Culinary Standards, Food Handling, Loss Prevention, Service Performance, Food Preparation, Quality Control, Inventory Management, Guest Relations, Shift Supervision, Staff Training, Budget Management, Menu Development

Industry

Hospitality

Description
JOB SUMMARY   Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.   CANDIDATE PROFILE    Education and Experience • High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area.   CORE WORK ACTIVITIES    Ensuring Culinary Standards and Responsibilities are Met • Maintains food handling and sanitation standards. • Performs all duties of Culinary and related kitchen area employees in high demand times. • Oversees production and preparation of culinary items. • Ensures employees keep their work areas clean and sanitary. • Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. • Complies with loss prevention policies and procedures. • Strives to improve service performance. • Communicates areas in need of attention to staff and follows up to ensure follow through. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Checks the quality of raw and cooked food products to ensure that standards are met. • Assists in determining how food should be presented and creates decorative food displays.   Supporting Culinary Team Activities • Supervises daily shift operations. • Ensures all employees have proper supplies, equipment and uniforms. • Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. • Ensures completion of assigned duties. • Participates in the employee performance appraisal process, giving feedback as needed. • Handles employee questions and concerns. • Communicates performance expectations in accordance with job descriptions for each position. • Participates in an on-going employee recognition program. • Conducts training when appropriate. • Monitors employee's progress towards meeting performance expectations.   Maintaining Culinary Goals • Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. • Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.   Providing Exceptional Customer Service • Sets a positive example for guest relations. • Handles guest problems and complaints seeking assistance from supervisor as necessary. • Empowers employees to provide excellent customer service within guidelines.     Additional Responsibilities • Reports malfunctions in department equipment. • Purchases appropriate supplies and manages food and supply inventories according to budget. • Attends and participates in all pertinent meetings.     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. At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. 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
This entry-level management role involves successfully accomplishing daily kitchen objectives by assisting in leading staff and personally participating in all kitchen areas, including food production, purchasing, and sanitation. The position contributes to guest and employee satisfaction while adhering to the operating budget.
Jr. Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Batam, Riau Islands, Indonesia - Full Time
Skills Needed
Food Production, Purchasing, Kitchen Sanitation, Staff Leadership, Culinary Standards, Food Handling, Loss Prevention, Service Performance, Food Preparation, Quality Control, Inventory Management, Guest Relations, Shift Supervision, Staff Training, Budget Management, Menu Development
Specialization
Candidates need either a high school diploma or GED with four years of relevant culinary or food and beverage experience, or a 2-year degree in Culinary Arts or Hotel/Restaurant Management with two years of related experience. Core duties include maintaining culinary standards, supervising daily shift operations, and ensuring exceptional customer service.
Experience Required
Minimum 2 year(s)
Chef - Casual at Summerset
Melbourne, Victoria, Australia - Full Time
Skills Needed
Cooking, Menu Creation, Food Control Plan Compliance, Food Preparation Techniques, Catering, Short Order Cooking, Dietary Accommodations, Team Support, Culinary Flair
Specialization
Candidates must be experienced and passionate Chefs, preferably with qualifications Level 3 or higher, who thrive in a fast-paced kitchen environment preparing both set meals and cafe orders. Essential requirements include a sound understanding of Food Safety Standards and a willingness to support and guide kitchen colleagues.
Experience Required
Minimum 2 year(s)
JAPANESE CHEF at Accor
Sebung Lagoi, Riau Islands, Indonesia - Full Time
Skills Needed
Japanese Cuisine, Sushi Preparation, Sashimi Preparation, Tempura Cooking, Ramen Preparation, Kitchen Organization, Health And Safety Regulations, Collaboration, Culinary Trends, Inventory Management, Recipe Development, Mentoring, Food Cost Monitoring, Waste Minimization, Ingredient Storage, Quality Control
Specialization
Candidates should have a minimum of 3 years of relevant experience and additional culinary certifications are advantageous. Proficiency in English is required, and knowledge of other languages is a plus.
Experience Required
Minimum 2 year(s)
Japanese Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuching, Sarawak, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Food Preparation, Budget Management, Quality Control, Team Leadership, Customer Service, Inventory Management, Staff Training, Performance Management, Communication Skills, Problem Solving
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, culinary expertise, and knowledge of food safety regulations are required.
Experience Required
Minimum 2 year(s)
Jr. Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, West Java, Indonesia - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Staff Training, Guest Service, Communication, Recipe Adherence, Food Safety, Time Management, Conflict Resolution, Professionalism, Culinary Standards
Specialization
Candidates must have at least 3 years of related work experience and a technical, trade, or vocational school degree. The role requires the ability to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Jr. Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Uttarakhand, India - Full Time
Skills Needed
Food Preparation, Kitchen Management, Staff Supervision, Food Safety, Menu Planning, Inventory Management, Team Leadership, Quality Control, Employee Training, Scheduling, Communication, Decorative Food Display, Safety Compliance, Guest Service
Specialization
Candidates must have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A technical, trade, or vocational school degree is preferred.
Experience Required
Minimum 5 year(s)
Chef - Casual at Summerset
Christchurch, Canterbury, New Zealand - Full Time
Skills Needed
Cooking, Food Preparation, Café Menu Creation, Catering, Dietary Compliance, Food Control Plan Compliance, Culinary Flair, Team Support, Customer Service, Food Safety Plan Understanding
Specialization
The ideal candidate is an experienced and passionate Chef with a professional cookery qualification and experience in a fast-paced kitchen environment preparing both set meals and café orders. Success requires a sound understanding of Food Safety Plans and a team-player attitude focused on delivering quality food and service to residents and visitors.
Experience Required
Minimum 2 year(s)
Chef d’équipe at Veolia Environnement SA
Feyzin, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Team Management, Safety Compliance, Industrial Maintenance, Heavy Industry, Cleaning Operations, Pump Operations, Equipment Maintenance, Site Management, Problem Solving, Communication, Leadership, Attention To Detail, Technical Skills, Hazardous Materials Handling, Project Coordination, Time Management
Specialization
Candidates should have at least 3 years of experience in heavy industry project supervision, ideally in chemistry or paper production. Certification in cleaning and pumping operations, along with ADR certification, is required.
Experience Required
Minimum 2 year(s)
Chef Économat at Accor
Marrakesh, Marrakech-Safi, Morocco - Full Time
Skills Needed
Accounting, Supply Management, Organizational Skills, Time Management, Negotiation, Analytical Skills, Communication, Teamwork, Food Knowledge, Inventory Control, Compliance, Problem Solving
Specialization
Candidates should have a degree in accounting, business management, or a related field, along with prior experience in supply management within the hospitality sector. Strong negotiation skills, organizational abilities, and knowledge of food products are essential.
Experience Required
Minimum 2 year(s)
Japanese Chef at Accor
Sebung Lagoi, Riau Islands, Indonesia - Full Time
Skills Needed
Japanese Cuisine, Sushi Preparation, Sashimi Preparation, Tempura Cooking, Ramen Cooking, Kitchen Organization, Health Regulations, Team Collaboration, Culinary Trends, Inventory Management, Recipe Development, Mentoring, Food Cost Monitoring, Waste Minimization, Ingredient Handling, Quality Control
Specialization
Candidates should have a minimum of 3 years of relevant experience and additional culinary certifications are advantageous. Proficiency in English is required, and knowledge of other languages is a plus.
Experience Required
Minimum 2 year(s)
Chef Économat at Accor
Marrakesh, Marrakech-Safi, Morocco - Full Time
Skills Needed
Inventory Management, Stock Control, Negotiation Skills, Organizational Skills, Time Management, Analytical Skills, Communication Skills, Teamwork, Food Knowledge, Accounting Practices
Specialization
Candidates should have a degree in accounting, business management, or a related field, along with prior experience in supply management within the hotel sector. Strong negotiation, organizational, and analytical skills are essential, along with effective communication and teamwork abilities.
Experience Required
Minimum 2 year(s)
Chefe de Fila at Accor
São Paulo, São Paulo, Brazil - Full Time
Skills Needed
Food Safety Practices, Customer Service, Team Coordination, Problem Solving, Attention To Detail, Wine Knowledge, Event Management, Microcomputer Skills, Labor Legislation, Hospitality, Tourism
Specialization
Minimum requirement is a completed high school education and a course in food safety practices. Preferred qualifications include pursuing a bachelor's degree in Hospitality, Tourism, or a related field.
Sushi Chef II at Hana Group
Cheshire, Connecticut, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Waste Control, Quality Standards, Customer Service, Preparation, Portion Control, Slicing, Product Knowledge, Leadership
Specialization
Candidates must have a minimum of two years in the food service industry, including required sushi rolling experience, and possess excellent knife skills for preparing sashimi, nigiri, and garnishes. A valid food handler's license and the ability to communicate in English are mandatory, along with the capacity to work under pressure.
Experience Required
Minimum 2 year(s)
Chef / Cheffe de Projet TCE at Artelia
Grenoble, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Engineering, Team Coordination, Client Communication, Financial Management, Health And Safety Compliance, Technical Expertise, Analytical Skills, Methodical Approach, Iso 9001, Mase, Installation General, Planning, Management, English Proficiency
Specialization
The ideal candidate should have a general engineering degree and at least 10 years of experience in project management within the engineering or EPC/EPCM sectors, particularly in petrochemicals, refining, or pharmaceuticals. Strong skills in project management tools and techniques, as well as proficiency in English, are essential.
Experience Required
Minimum 10 year(s)
Chef / Cheffe de Projet TCE at Artelia
Jarrie, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Engineering, Team Coordination, Client Relations, Financial Management, Health And Safety Compliance, Technical Expertise, Analytical Skills, Methodical Approach, Iso 9001, Mase, Installation General, Process Engineering, Planning, Management, Communication
Specialization
The ideal candidate should have a general engineering degree and at least 10 years of experience in project management within the engineering or EPC/EPCM sectors, particularly in industries like petrochemicals and pharmaceuticals. Strong skills in project management tools and a good command of English are essential, along with a methodical and analytical approach to work.
Experience Required
Minimum 10 year(s)
Grill Chef - Chef de Partie at Accor
Wellington, Wellington, New Zealand - Full Time
Skills Needed
Food Preparation, Presentation, Service, Food Safety, Hygiene, Health & Safety Standards, Supervision, Delegation, Menu Coordination, Stock Control, Cost Margins, Training, Time Management, Leadership, Communication, Physical Fitness
Specialization
Candidates must have full New Zealand working rights and proven leadership or supervisory experience, preferably within a luxury hotel or 5-star environment. Strong organizational skills, the ability to work efficiently under pressure, and a genuine passion for mentoring are essential.
Experience Required
Minimum 2 year(s)
Chef / Cheffe de Projet TCE at Artelia
Jarrie, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Cost Estimation, Middle Capex Management, Team Coordination, Client Relationship Management, Profitability Assurance, Health And Safety Compliance, General Engineering, Epc/Epcm, General Installation, Process Engineering, Technical Anticipation, English Proficiency, Project Management Tools, Iso 9001, Mase Procedures
Specialization
The ideal candidate must possess a General Engineering degree (or equivalent) and a minimum of 10 years of experience in engineering project management (EPC/EPCM) within process industries like petrochemicals or refining. Essential competencies include a focus on General Installation, global engineering vision, mastery of advanced technologies, strong English skills, and proficiency in project management tools.
Experience Required
Minimum 5 year(s)
Exceutive chef at Accor
Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Innovation, Kitchen Management, Menu Development, Food Safety Compliance, Inventory Control, Food Costing, Budget Management, Plating, Quality Assurance, Culinary Trends, Team Leadership, Problem Solving, Haccp Principles, Vendor Relations, Staff Training, Interpersonal Skills
Specialization
Candidates must possess a minimum of 10 years of professional culinary experience, including at least 5 years in a kitchen management or executive chef role, demonstrating strong leadership capabilities. Essential qualifications include comprehensive knowledge of food safety standards, proficiency in menu development and costing, and expertise in diverse culinary techniques.
Experience Required
Minimum 10 year(s)
CHEF DE PROJET at Inetum
Saint-Ouen, Centre-Val de Loire, France - Full Time
Skills Needed
Project Management, Agile, Scrum, Technical Background, Communication, Organization, Leadership, Risk Management, Budget Management, Team Coordination, Quality Assurance, Stakeholder Management, Problem Solving, Planning, Execution, Delivery
Specialization
Candidates should have a solid technical background, ideally as a former developer, and proven experience in managing technical projects. Mastery of Agile/Scrum methodologies and excellent communication and leadership skills are essential.
Experience Required
Minimum 5 year(s)
Chef/Cook (FT) at Delmar Gardens of Chesterfield
Chesterfield, Missouri, United States - Full Time
Skills Needed
Large Volume Cooking, Meal Preparation, Budget Management, Special Events, Catering, Food Service
Specialization
Candidates must possess experience as a cook or chef, specifically demonstrating the ability to prepare lunch or dinner meals in a large volume setting. Experience with special events, catering, or in retirement living environments is considered a plus.
Experience Required
Minimum 2 year(s)