Y-Axis Jobs Logo
Send us feedback
telephone  +91 7670 800 001
Log in Sign up Try Premium

Chef Jobs overseas

About 7125 results in (2) seconds Clear Filters

Jobs Search

About 7125 results in (2) seconds
Sous Chef (H/F) at Barrière
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Hygiene Regulations, Team Leadership, Cost Management, Training, Menu Development, Quality Assurance, Communication, Adaptability, Creativity
Specialization
Candidates should have a minimum of 2 years of experience as a Sous Chef and possess strong culinary skills along with knowledge of hygiene regulations. A commitment to customer satisfaction is essential.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Minor International
Surat Thani, Surat Thani, Thailand - Full Time
Skills Needed
Culinary Management, Food Cost Control, Menu Development, Training, Leadership, Teamwork, Guest Service, Attention To Detail, Hygiene, Inventory Management, Project Coordination, Food Presentation, Operational Excellence, Quality Assurance, Communication, Supervision
Specialization
A Bachelor’s Degree or related Culinary degree is required, along with a minimum of 3 years of culinary management experience. Candidates should have experience in controlling food costs, menu development, and training culinary team members.
Experience Required
Minimum 5 year(s)
Chef De Cuisine at Accor
Istanbul, Istanbul, Turkey - Full Time
Skills Needed
Culinary Experience, Leadership, Communication, Team Building, Menu Planning, Recipe Development, Food Cost Management, Organizational Skills, Time Management, Creativity, Food Safety, Hygiene Standards, Kitchen Management Software, Microsoft Office, Fluency In Turkish, Fluency In English
Specialization
Minimum of 10 years of professional culinary experience is required, with at least 5 years in a leadership role. A culinary degree or equivalent certification from a recognized institution is also necessary.
Experience Required
Minimum 10 year(s)
Sous Chef - YTC at Kitchens for Good
San Diego, California, United States - Full Time
Skills Needed
Food Preparation, Food Safety Compliance, Mentoring, Customer Service, Collaboration, Communication, Inventory Management, Sanitation Standards, Cooking Techniques, Team Coordination, Problem Solving, Training, Equipment Operation, Time Management, Flexibility, Stress Management
Specialization
A high school diploma or equivalent is required, along with a minimum of 3 years of experience as a Line Cook or Production Cook. A valid food handler’s card is also necessary, or the willingness to obtain one.
Experience Required
Minimum 2 year(s)
Lead Sushi Chef at Apparel Career Site
Doha, , Qatar - Full Time
Skills Needed
Sushi Preparation, Culinary Skills, Team Leadership, Menu Development, Food Safety, Customer Service, Inventory Management, Creativity
Specialization
Candidates should have extensive experience in sushi preparation and a strong understanding of culinary techniques. Leadership skills and the ability to work in a fast-paced environment are essential.
Experience Required
Minimum 5 year(s)
Lead Sushi Chef at Apparel Career Site
Doha, , Qatar - Full Time
Skills Needed
Sushi Preparation, Culinary Skills, Team Leadership, Menu Development, Food Safety, Customer Service, Inventory Management, Time Management
Specialization
Candidates should have extensive experience in sushi preparation and a strong understanding of culinary techniques. Leadership skills and the ability to work in a fast-paced environment are essential.
Experience Required
Minimum 5 year(s)
Chef de secteur at Groupement Les Mousquetaires
Carentan-les-Marais, Normandy, France - Full Time
Skills Needed
Customer Service, Sales, Teamwork, Autonomy, Attention To Detail, Product Display, Safety Compliance, Advising, Inventory Management, Communication
Specialization
Candidates should be passionate about commerce and customer relations, and must be serious and rigorous in their work. Ideally, they should hold a CACES certification and be ready to assist customers.
Chef De Cuisine at Enchantment Group Management Company LLC
Sedona, Arizona, United States - Full Time
Skills Needed
Culinary Arts, Menu Development, Food Quality Standards, Inventory Control, Staff Training, Cost Management, Hygiene Standards, Communication Skills, Team Collaboration, Customer Service, Recipe Standardization, Culinary Trends, Food Presentation, Performance Monitoring, Local Sourcing, Time Management
Specialization
A degree from a postsecondary culinary arts program is desired along with a minimum of 5 years of experience in a fine/high-end dining environment. Strong communication skills and food handler's certification are required.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at Accor
Rabat, Rabat-Salé-Kénitra, Morocco - Full Time
Skills Needed
Interpersonal Skills, Problem Solving, Hygiene Standards, Teamwork, Customer Focus, Attention To Detail, Time Management, Culinary Knowledge
Specialization
Candidates must have a minimum of 2 years of experience as a chef in a luxury hotel and possess a culinary diploma or certificate. Strong interpersonal skills, knowledge of HACCP hygiene standards, and the ability to work under pressure are essential.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at FIRST LIGHT RESORTS LLC
, California, United States - Full Time
Skills Needed
Food Handling Certification, Kitchen Management, Culinary Education, Cost Control, Quality Control, Staff Training, Inventory Management, Menu Development, Hospitality, Safety Standards, Communication, Organizational Skills, Attention To Detail, Multi Tasking, Problem Solving, Team Leadership
Specialization
Candidates must have extensive experience managing a busy kitchen and hold a current Food Handling Certification. Strong culinary training and a commitment to creating a positive work environment are essential.
Experience Required
Minimum 5 year(s)
Chef Gérant H/F at GROUPE RESTALLIANCE
Saint-Étienne, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Team Management, Budget Management, Communication, Food Safety, Local Products, Fresh Ingredients, Cooking, Initiative, Training, Recruitment, Integration, Planning
Specialization
Candidates should have training in catering and successful experience in a similar role. Mastery of culinary techniques, HACCP standards, and computer tools is essential, along with a passion for the profession and initiative.
Experience Required
Minimum 2 year(s)
Chef Instructor at CocuSocial
San Diego, California, United States - Full Time
Skills Needed
Culinary Instruction, Food Safety, Communication, Teaching, Cooking Techniques, Ingredient Preparation, Class Management, Culinary Trends
Specialization
Prior experience as a culinary instructor or chef in a professional kitchen is required. A genuine passion for teaching and sharing culinary expertise is essential.
Experience Required
Minimum 2 year(s)
Chef Gérant H/F at GROUPE RESTALLIANCE
Agen, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Team Management, Budget Management, Communication, Food Safety, Local Products, Fresh Ingredients, Initiative, Passion For Cooking
Specialization
Candidates should have training in the culinary field and a successful experience in a similar role. Proficiency in culinary techniques, HACCP standards, and computer skills is essential.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Courtyard by Marriott Somerset KY
Shanghai, Shanghai, China - Full Time
Skills Needed
Culinary Skills, Food Preparation, Team Leadership, Sanitation Standards, Budget Management, Customer Service, Employee Training, Menu Development, Quality Control, Communication Skills, Problem Solving, Interpersonal Skills, Time Management, Food Safety, Creativity, Staff Supervision
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are essential for this position.
Experience Required
Minimum 2 year(s)
Chef de Service at Accor
Zurich, Zurich, Switzerland - Full Time
Skills Needed
Team Leadership, Customer Service, Event Management, Quality Management, Complaint Handling, Organizational Skills, Training, Communication, Creativity, Hospitality
Specialization
Candidates should have completed training in gastronomy or hospitality and possess strong reliability, motivation, and teamwork skills. Proficiency in German and English is required, with additional languages being a plus.
Experience Required
Minimum 2 year(s)
Chef Gérant H/F at GROUPE RESTALLIANCE
Basse-Terre, Guadeloupe, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Team Management, Budget Management, Communication, Food Safety, Local Sourcing, Cooking
Specialization
Candidates should have training in catering and successful experience in a similar role. Proficiency in culinary techniques, HACCP standards, and computer skills is essential, along with a passion for the profession and initiative.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at Grounded Hospitality
McMinnville, Oregon, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Staff Training, Event Planning, Communication Skills, Problem Solving, Conflict Management, Organizational Skills, Attention To Detail, Food Safety, Customer Service, Team Leadership, Flexibility, Time Management, Microsoft Office, Wine Knowledge
Specialization
Candidates must have excellent communication skills and previous food and wine experience, along with a Bachelor's degree or equivalent experience. A State Food Handler’s License is also required.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at Kisco Senior Living
Gaithersburg, Maryland, United States - Full Time
Skills Needed
Team Player, Creative Thinker, Cooking Experience, Menu Design, Collaboration, Kitchen Organization, Sanitary Practices, Training And Development
Specialization
A high school diploma is preferred along with one to three years of cooking experience. Candidates should bring a positive attitude and be great team players.
Experience Required
Minimum 2 year(s)
Chef-gérant H/F at Api Restauration
Tourville-la-Rivière, Normandy, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Standards, Organization, Rigor, Autonomy, Customer Service, Passion, Dynamism, Innovation
Specialization
A diploma in hospitality or restaurant management is required along with significant experience in collective and traditional catering. Candidates should possess strong culinary skills, team management abilities, and excellent customer service orientation.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Madeline Hotel and Residences Auberge Resorts Collection
Town of Gardiner, New York, United States - Full Time
Skills Needed
Culinary Innovation, Menu Development, Team Leadership, Operational Excellence, Food Safety, Budget Management, Sustainability Practices, Guest Experience, Training And Development, Quality Control, Communication, Collaboration, Inventory Management, Mise En Place, Service Execution, Culinary Techniques
Specialization
Candidates should have a minimum of 3 years of progressive experience in a leadership role within luxury hospitality. A degree in Culinary Arts or a related field is preferred, along with availability for flexible hours.
Experience Required
Minimum 5 year(s)
Sous Chef (H/F) at Barrière
Paris, Ile-de-France, France -
Full Time

Start Date

Immediate

Expiry Date

01 Jan, 26

Salary

49300.0

Posted On

03 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Techniques, Hygiene Regulations, Team Leadership, Cost Management, Training, Menu Development, Quality Assurance, Communication, Adaptability, Creativity

Industry

Hospitality

Description
Description de l'entreprise L’Hôtel Barrière Fouquet’s Paris recherche un Sous chef Restaurant Fouquet’s (F/H) L’Hôtel Barrière Fouquet’s Paris, c’est un nom célèbre dans le monde entier, un lieu mythique qui séduit par son esthétique d’hôtel discret au design soigné, son jardin en plein cœur de la ville, son spa, sa grande piscine. Une définition quasi idéale du luxe authentique. Vous travaillerez sous la responsabilité du Chef de cuisine. Vous évoluerez au sein d'une brigade composée d’une quarantaine de collaborateurs (Apprentis, Commis de cuisine, Demi-chef de partie, Chef de partie, Premier Chef de partie, Sous-chefs et Chefs). Vous travaillerez des produits frais, de saison pour une carte signée par Pierre Gagnaire où l’escargot, la sole meunière ou encore le millefeuille, issus du répertoire traditionnel de la gastronomie française, y sont réinterprétés avec malice. Description du poste VOS PRINCIPALES MISSIONS SERONT… Diriger la cuisine en cas d’absence du chef ; Assurer une qualité continue dans les prestations ; Veiller au maintien de l’hygiène et au bon respect des normes HACCP ; Passer les commandes en denrées tout en maîtrisant les coûts et les objectifs du Cost ; Suivre l’élaboration et la mise en œuvre initiale des plats ; Prendre en charge les formations pour les nouveaux arrivants en cuisine ; Réaliser la fermeture en suivant les procédures adaptées ; Prendre conscience d’une envie d’évoluer, suivre des formations de façons à suivre les goûts et la mode culinaires actuels Savoir diriger son équipe TRAVAILLER CHEZ BARRIÈRE C’EST AUSSI… - Travail sans coupure - Le 13ème mois - Prise en charge des transports en commun à 100% - 2 jours récup habillage - 2 journées absences enfant malade - Une prime d'intéressement Groupe - 5 week-ends (samedi & dimanche) garantis par an - Les heures travaillées après 22h sont majorées - Un CSE dynamique proposant de nombreux avantages - Une bonne mutuelle pour prendre bien soin de vous - L’opportunité de suivre des formations (métiers, produits, d’empowerment…) - La chance de pouvoir parcourir la France et le monde au fil de vos envies - Une session d’intégration ludique et originale pour rejoindre la famille Barrière avec le sourire - Un accompagnement personnalisé pour développer votre potentiel et évoluer au sein de notre Hôtel et du Groupe - Des tarifs collaborateurs pour se faire des week-ends de rêve - L'opportunité de travailler sur la plus belle avenue du monde Statut Cadre ; package annuel entre 39k€ et 49,3k€ brut (fixe). Prise de poste dès que possible. Qualifications LE GROUPE BARRIÈRE Leader des casinos en France et référence dans l'hôtellerie de luxe, la restauration, les loisirs, et le divertissement, Barrière se réinvente chaque jour. À la croisée entre destinations emblématiques et établissements iconiques, Barrière a façonné bien plus qu'un héritage : sa signature. Du Normandy à Deauville au Fouquet’s à New-York, c’est par son art de vivre à la française unique et authentique que le Groupe se distingue. Dans ses 33 casinos et club, Barrière incarne la passion du jeu, l’esprit festif, et le goût du divertissement. Fondée en 1912 et co-présidée aujourd'hui par Joy Desseigne-Barrière et Alexandre Barrière, Barrière demeure une entreprise familiale où les valeurs d'hospitalité et d’excellence se transmettent de génération en génération, au sein de ses équipes en France et à l'international. Et à vous aussi demain ? VOTRE PROFIL Vous maîtrisez l’ensemble des techniques culinaires de la cuisine et disposez d’une bonne connaissance des réglementations sur l’hygiène. Le profil recherché est une personne avec une expérience de 2 ans minimum en tant que Sous Chef. Votre « Plus » ? La satisfaction d'une clientèle exigeante est votre priorité. Chez Barrière, nous valorisons la diversité sous toutes ses formes et nous accueillons avec enthousiasme chaque candidature. Nous adaptons également sur demande nos processus de recrutement afin de répondre aux besoins des candidat(e)s en situation de handicap. De plus, nous apprécions les profils partageant notre engagement envers la Responsabilité Sociale des Entreprises (RSE) et qui sont désireux de contribuer à notre mission d'avoir un impact positif sur la société et l'environnement. Barrière, 50 métiers, 1 seul état d’esprit. Rejoignez-nous ! Informations complémentaires PROCESSUS DE RECRUTEMENT Prise de contact par téléphone Entretien physique ou en visio avec les Ressources Humaines et le Chef de service Rencontre avec le Directeur Général de l’établissement Bienvenue dans l’équipe ! LE GROUPE BARRIÈRE Leader des casinos en France et référence dans l'hôtellerie de luxe, la restauration, les loisirs, et le divertissement, Barrière se réinvente chaque jour. À la croisée entre destinations emblématiques et établissements iconiques, Barrière a façonné bien plus qu'un héritage : sa signature. Du Normandy à Deauville au Fouquet’s à New-York, c’est par son art de vivre à la française unique et authentique que le Groupe se distingue. Dans ses 33 casinos et club, Barrière incarne la passion du jeu, l’esprit festif, et le goût du divertissement. Fondée en 1912 et co-présidée aujourd'hui par Joy Desseigne-Barrière et Alexandre Barrière, Barrière demeure une entreprise familiale où les valeurs d'hospitalité et d’excellence se transmettent de génération en génération, au sein de ses équipes en France et à l'international. Et à vous aussi demain ? Chez Barrière, nous valorisons la diversité sous toutes ses formes et nous accueillons avec enthousiasme chaque candidature. Nous adaptons également sur demande nos processus de recrutement afin de répondre aux besoins des candidat(e)s en situation de handicap. De plus, nous apprécions les profils partageant notre engagement envers la Responsabilité Sociale des Entreprises (RSE) et qui sont désireux de contribuer à notre mission d'avoir un impact positif sur la société et l'environnement. Barrière, 50 métiers, 1 seul état d’esprit. Rejoignez-nous !
Responsibilities
The Sous Chef will lead the kitchen in the absence of the head chef and ensure continuous quality in food preparation. Responsibilities also include managing hygiene standards, ordering supplies, and training new kitchen staff.
Sous Chef (H/F) at Barrière
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Hygiene Regulations, Team Leadership, Cost Management, Training, Menu Development, Quality Assurance, Communication, Adaptability, Creativity
Specialization
Candidates should have a minimum of 2 years of experience as a Sous Chef and possess strong culinary skills along with knowledge of hygiene regulations. A commitment to customer satisfaction is essential.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Minor International
Surat Thani, Surat Thani, Thailand - Full Time
Skills Needed
Culinary Management, Food Cost Control, Menu Development, Training, Leadership, Teamwork, Guest Service, Attention To Detail, Hygiene, Inventory Management, Project Coordination, Food Presentation, Operational Excellence, Quality Assurance, Communication, Supervision
Specialization
A Bachelor’s Degree or related Culinary degree is required, along with a minimum of 3 years of culinary management experience. Candidates should have experience in controlling food costs, menu development, and training culinary team members.
Experience Required
Minimum 5 year(s)
Chef De Cuisine at Accor
Istanbul, Istanbul, Turkey - Full Time
Skills Needed
Culinary Experience, Leadership, Communication, Team Building, Menu Planning, Recipe Development, Food Cost Management, Organizational Skills, Time Management, Creativity, Food Safety, Hygiene Standards, Kitchen Management Software, Microsoft Office, Fluency In Turkish, Fluency In English
Specialization
Minimum of 10 years of professional culinary experience is required, with at least 5 years in a leadership role. A culinary degree or equivalent certification from a recognized institution is also necessary.
Experience Required
Minimum 10 year(s)
Sous Chef - YTC at Kitchens for Good
San Diego, California, United States - Full Time
Skills Needed
Food Preparation, Food Safety Compliance, Mentoring, Customer Service, Collaboration, Communication, Inventory Management, Sanitation Standards, Cooking Techniques, Team Coordination, Problem Solving, Training, Equipment Operation, Time Management, Flexibility, Stress Management
Specialization
A high school diploma or equivalent is required, along with a minimum of 3 years of experience as a Line Cook or Production Cook. A valid food handler’s card is also necessary, or the willingness to obtain one.
Experience Required
Minimum 2 year(s)
Lead Sushi Chef at Apparel Career Site
Doha, , Qatar - Full Time
Skills Needed
Sushi Preparation, Culinary Skills, Team Leadership, Menu Development, Food Safety, Customer Service, Inventory Management, Creativity
Specialization
Candidates should have extensive experience in sushi preparation and a strong understanding of culinary techniques. Leadership skills and the ability to work in a fast-paced environment are essential.
Experience Required
Minimum 5 year(s)
Lead Sushi Chef at Apparel Career Site
Doha, , Qatar - Full Time
Skills Needed
Sushi Preparation, Culinary Skills, Team Leadership, Menu Development, Food Safety, Customer Service, Inventory Management, Time Management
Specialization
Candidates should have extensive experience in sushi preparation and a strong understanding of culinary techniques. Leadership skills and the ability to work in a fast-paced environment are essential.
Experience Required
Minimum 5 year(s)
Chef de secteur at Groupement Les Mousquetaires
Carentan-les-Marais, Normandy, France - Full Time
Skills Needed
Customer Service, Sales, Teamwork, Autonomy, Attention To Detail, Product Display, Safety Compliance, Advising, Inventory Management, Communication
Specialization
Candidates should be passionate about commerce and customer relations, and must be serious and rigorous in their work. Ideally, they should hold a CACES certification and be ready to assist customers.
Chef De Cuisine at Enchantment Group Management Company LLC
Sedona, Arizona, United States - Full Time
Skills Needed
Culinary Arts, Menu Development, Food Quality Standards, Inventory Control, Staff Training, Cost Management, Hygiene Standards, Communication Skills, Team Collaboration, Customer Service, Recipe Standardization, Culinary Trends, Food Presentation, Performance Monitoring, Local Sourcing, Time Management
Specialization
A degree from a postsecondary culinary arts program is desired along with a minimum of 5 years of experience in a fine/high-end dining environment. Strong communication skills and food handler's certification are required.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at Accor
Rabat, Rabat-Salé-Kénitra, Morocco - Full Time
Skills Needed
Interpersonal Skills, Problem Solving, Hygiene Standards, Teamwork, Customer Focus, Attention To Detail, Time Management, Culinary Knowledge
Specialization
Candidates must have a minimum of 2 years of experience as a chef in a luxury hotel and possess a culinary diploma or certificate. Strong interpersonal skills, knowledge of HACCP hygiene standards, and the ability to work under pressure are essential.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at FIRST LIGHT RESORTS LLC
, California, United States - Full Time
Skills Needed
Food Handling Certification, Kitchen Management, Culinary Education, Cost Control, Quality Control, Staff Training, Inventory Management, Menu Development, Hospitality, Safety Standards, Communication, Organizational Skills, Attention To Detail, Multi Tasking, Problem Solving, Team Leadership
Specialization
Candidates must have extensive experience managing a busy kitchen and hold a current Food Handling Certification. Strong culinary training and a commitment to creating a positive work environment are essential.
Experience Required
Minimum 5 year(s)
Chef Gérant H/F at GROUPE RESTALLIANCE
Saint-Étienne, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Team Management, Budget Management, Communication, Food Safety, Local Products, Fresh Ingredients, Cooking, Initiative, Training, Recruitment, Integration, Planning
Specialization
Candidates should have training in catering and successful experience in a similar role. Mastery of culinary techniques, HACCP standards, and computer tools is essential, along with a passion for the profession and initiative.
Experience Required
Minimum 2 year(s)
Chef Instructor at CocuSocial
San Diego, California, United States - Full Time
Skills Needed
Culinary Instruction, Food Safety, Communication, Teaching, Cooking Techniques, Ingredient Preparation, Class Management, Culinary Trends
Specialization
Prior experience as a culinary instructor or chef in a professional kitchen is required. A genuine passion for teaching and sharing culinary expertise is essential.
Experience Required
Minimum 2 year(s)
Chef Gérant H/F at GROUPE RESTALLIANCE
Agen, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Team Management, Budget Management, Communication, Food Safety, Local Products, Fresh Ingredients, Initiative, Passion For Cooking
Specialization
Candidates should have training in the culinary field and a successful experience in a similar role. Proficiency in culinary techniques, HACCP standards, and computer skills is essential.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Courtyard by Marriott Somerset KY
Shanghai, Shanghai, China - Full Time
Skills Needed
Culinary Skills, Food Preparation, Team Leadership, Sanitation Standards, Budget Management, Customer Service, Employee Training, Menu Development, Quality Control, Communication Skills, Problem Solving, Interpersonal Skills, Time Management, Food Safety, Creativity, Staff Supervision
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are essential for this position.
Experience Required
Minimum 2 year(s)
Chef de Service at Accor
Zurich, Zurich, Switzerland - Full Time
Skills Needed
Team Leadership, Customer Service, Event Management, Quality Management, Complaint Handling, Organizational Skills, Training, Communication, Creativity, Hospitality
Specialization
Candidates should have completed training in gastronomy or hospitality and possess strong reliability, motivation, and teamwork skills. Proficiency in German and English is required, with additional languages being a plus.
Experience Required
Minimum 2 year(s)
Chef Gérant H/F at GROUPE RESTALLIANCE
Basse-Terre, Guadeloupe, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Team Management, Budget Management, Communication, Food Safety, Local Sourcing, Cooking
Specialization
Candidates should have training in catering and successful experience in a similar role. Proficiency in culinary techniques, HACCP standards, and computer skills is essential, along with a passion for the profession and initiative.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at Grounded Hospitality
McMinnville, Oregon, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Staff Training, Event Planning, Communication Skills, Problem Solving, Conflict Management, Organizational Skills, Attention To Detail, Food Safety, Customer Service, Team Leadership, Flexibility, Time Management, Microsoft Office, Wine Knowledge
Specialization
Candidates must have excellent communication skills and previous food and wine experience, along with a Bachelor's degree or equivalent experience. A State Food Handler’s License is also required.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at Kisco Senior Living
Gaithersburg, Maryland, United States - Full Time
Skills Needed
Team Player, Creative Thinker, Cooking Experience, Menu Design, Collaboration, Kitchen Organization, Sanitary Practices, Training And Development
Specialization
A high school diploma is preferred along with one to three years of cooking experience. Candidates should bring a positive attitude and be great team players.
Experience Required
Minimum 2 year(s)
Chef-gérant H/F at Api Restauration
Tourville-la-Rivière, Normandy, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Standards, Organization, Rigor, Autonomy, Customer Service, Passion, Dynamism, Innovation
Specialization
A diploma in hospitality or restaurant management is required along with significant experience in collective and traditional catering. Candidates should possess strong culinary skills, team management abilities, and excellent customer service orientation.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Madeline Hotel and Residences Auberge Resorts Collection
Town of Gardiner, New York, United States - Full Time
Skills Needed
Culinary Innovation, Menu Development, Team Leadership, Operational Excellence, Food Safety, Budget Management, Sustainability Practices, Guest Experience, Training And Development, Quality Control, Communication, Collaboration, Inventory Management, Mise En Place, Service Execution, Culinary Techniques
Specialization
Candidates should have a minimum of 3 years of progressive experience in a leadership role within luxury hospitality. A degree in Culinary Arts or a related field is preferred, along with availability for flexible hours.
Experience Required
Minimum 5 year(s)