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Chef de rang - CDD at Accor
Courbevoie, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Teamwork, Sales, Initiative, Leadership, Organization, Attention To Detail, Communication, Hospitality, English Proficiency, Presentation, Dynamic, Rigor, Adaptability, Client Relationship, Problem Solving
Specialization
Candidates should have a CAP to Bac Pro in Restauration and a good command of English. They must demonstrate strong customer service skills, teamwork, and the ability to lead and motivate others.
Chef de projet SAP at Sopra Steria
Montreal, Quebec, Canada - Full Time
Skills Needed
Sap S/4hana, Project Management, Client Communication, Risk Management, Team Coordination, Bilingual Communication, Leadership, Governance, Integration, Asap, Activate, Stakeholder Engagement, Change Management, Collaboration, Performance Management, Technical Knowledge
Specialization
Minimum of 10 years of professional experience, with at least 5 years in SAP project management focused on S/4HANA deployments or migrations. Strong knowledge of SAP S/4HANA modules, integration, and methodologies is essential.
Experience Required
Minimum 10 year(s)
Chef de rang (H/F) at Dokhan Luxury Hotels
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Attention To Detail, Team Spirit, Stress Resistance, English Proficiency, Plate Service Techniques, Professional Presentation, Rigor
Specialization
Confirmed experience in a similar position in a gourmet restaurant, ideally Michelin-starred, is required. Mastery of plate service techniques and a keen sense of detail, excellence in service, and strong interpersonal skills are essential.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F) at Nouvelle Garde
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Organization, Process Implementation, Pressure Management, Curiosity, Initiative, Teamwork, Communication
Specialization
Candidates should have several experiences in restaurant service and a strong sense of customer service. Being rigorous, organized, and able to handle pressure during busy service times is essential.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F) at Nouvelle Garde
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Customer Service, Organization, Process Implementation, Pressure Management, Creativity, Initiative
Specialization
Candidates should have several experiences in restaurant service and a strong sense of customer service. They must be organized, able to handle pressure, and possess creativity and initiative.
Experience Required
Minimum 2 year(s)
CHEF BOUCHER (H/F) at Groupement Mousquetaires
Roquefort, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Customer Service, Product Knowledge, Butchery Skills, Teamwork, Sales Skills, Hygiene Standards, Planning, Communication, Trust Building, Product Presentation
Specialization
You should have a CAP in butchery and possess strong interpersonal skills to build trust with customers. Experience is not mandatory, but a passion for quality products is essential.
Asian Cuisine Chef at Albertsons Companies
Maple Valley, Washington, United States - Full Time
Skills Needed
Customer Service, Cooking, Food Preparation, Inventory Management, Adaptability, Community Engagement
Specialization
Candidates must be 18 years or older and have previous experience in customer service. A passion for cooking and adaptability to various environments are essential.
Chef de quai (H/F) at InPost
Scherwiller, Grand Est, France - Full Time
Skills Needed
Team Management, Performance Optimization, Operational Processes, Staff Coordination, Communication, Problem Solving, Regulatory Compliance, Safety Standards
Specialization
Experience is more important than formal qualifications, with a focus on being a supportive team leader. Key attributes include rigor, responsiveness, and alignment with company values of proximity, engagement, performance, and solidarity.
Experience Required
Minimum 2 year(s)
CHEF BOUCHER (H/F) at Groupement Mousquetaires
Salon-de-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Customer Service, Butchery, Product Preparation, Sales, Hygiene Standards, Team Collaboration, Product Knowledge, Planning, Communication, Trust Building
Specialization
You should have a CAP in butchery and possess strong interpersonal skills to build trust with customers. Experience is not mandatory, but a passion for quality products is essential.
Sous Chef - Indian at Accor
Guwahati, Assam, India - Full Time
Skills Needed
Crm Software, Salesforce, Negotiation, Relationship Management, Microsoft Office Suite, Event Planning, Market Analysis
Specialization
Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements. Keeping the workstation and kitchen equipment clean, organized and sanitized.
Experience Required
Minimum 2 year(s)
Pastry Commis Chef at Accor
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Pastry Preparation, Attention To Detail, Hygiene, Food Safety, Time Management, Communication, Team Development, Creativity, Quality Control, Stock Management, Culinary Skills, Customer Service, Problem Solving, Initiative, Interpersonal Skills
Specialization
Minimum 1 year experience in a similar role is required, preferably in a five-star environment. A completed National Certificate in Hospitality Level 4 in Professional Cookery is also necessary.
Chef de groupe H/F at Segula Technologies
Fos-sur-Mer, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Project Management, 3d Modeling, Technical Comparisons, Budget Estimation, Client Interaction, Team Coordination, Methodology Application, Standards Compliance, Autocad, Isocad, Plant 3d, Mechanical Engineering, General Installation, Pedagogy, Interpersonal Skills
Specialization
You must hold a diploma at the Bac+2/3 level in mechanical and general installation, with at least 15 years of experience in a design office. Experience in team coordination or management is required, along with proficiency in specific software tools.
Experience Required
Minimum 10 year(s)
Chef crêpier - CDI at Breizh Café
Rennes, Brittany, France - Full Time
Skills Needed
Team Management, Crêpe Preparation, Hygiene Standards, Training, Ingredient Preparation, Customer Service, Responsibility, Passion For Cooking
Specialization
Candidates should have a successful experience in the restaurant industry and a passion for cooking. They must demonstrate responsibility, curiosity, and a commitment to the restaurant's success.
Experience Required
Minimum 2 year(s)
Chef de quai (H/F) at InPost
Lorette, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Team Management, Performance Optimization, Communication, Problem Solving, Regulatory Compliance, Safety Standards, Team Cohesion, Operational Processes
Specialization
Experience is more important than formal qualifications, with a focus on being a supportive team leader. Key attributes include rigor, responsiveness, and alignment with company values of proximity, engagement, performance, and solidarity.
Experience Required
Minimum 2 year(s)
CHEF BOUCHER (H/F) at Groupement Mousquetaires
Villeréal, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Team Supervision, Product Quality, Customer Relations, Product Development, Sales Strategy, Food Preparation, Inventory Management, Trend Awareness, Communication Skills, Proactivity, Entrepreneurial Spirit, Passion For Food, Trust Building, Value Addition
Specialization
Candidates should hold a CAP Boucher and have experience in large-scale distribution. Strong relational skills and a passion for food are essential for building trust with customers.
Experience Required
Minimum 2 year(s)
Chef de Rang H/F/X at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Teamwork, Initiative, English Proficiency, Customer Service, Sales Skills, Team Leadership, Dynamism, Presentation Skills, Organization, Attention To Detail
Specialization
Candidates should possess strong teamwork skills and a sense of initiative, along with proficiency in English as needed. A focus on customer service, sales abilities, and team leadership is essential.
Experience Required
Minimum 2 year(s)
CHEF BOUCHER (H/F) at Groupement Mousquetaires
Les Villards-sur-Thônes, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Butchery, Customer Service, Product Preparation, Sales, Hygiene Standards, Product Display, Planning, Ordering
Specialization
Experience in butchery is likely required, along with a strong understanding of hygiene standards. Customer service skills are essential for advising clients.
Experience Required
Minimum 2 year(s)
Chef de partie H/F at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Teamwork, Customer Relations, Autonomy, Dynamism, Organization, English Proficiency
Specialization
Candidates should be passionate, bold, and possess strong teamwork skills. Proficiency in English and a customer-oriented approach are essential.
CHEF Boulanger H/F at Boulangerie Ange
Chambray-lès-Tours, Centre-Val de Loire, France - Full Time
Skills Needed
Boulangerie, Hygiène, Sécurité, Rigueur, Esprit D'équipe
Specialization
Must hold a CAP/BEP in bakery and have at least 5 years of experience in a similar role. Recognized for rigor and teamwork.
Experience Required
Minimum 5 year(s)
CHEF BOUCHER (H/F) at Groupement Mousquetaires
Montville, Normandy, France - Full Time
Skills Needed
Customer Service, Product Knowledge, Butchery Skills, Hygiene Standards, Sales Skills, Teamwork, Communication, Organization
Specialization
You should possess strong interpersonal skills and a passion for customer service. A willingness to create trust and provide valuable advice to customers is essential.
Chef de rang - CDD at Accor
Courbevoie, Ile-de-France, France -
Full Time

Start Date

Immediate

Expiry Date

24 Dec, 25

Salary

0.0

Posted On

25 Sep, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Customer Service, Teamwork, Sales, Initiative, Leadership, Organization, Attention to Detail, Communication, Hospitality, English Proficiency, Presentation, Dynamic, Rigor, Adaptability, Client Relationship, Problem Solving

Industry

Hospitality

Description
Description de l'entreprise ACCOR Nous sommes bien plus qu’un leader mondial. Nous sommes plus de 250 000 femmes et hommes à partager quelque chose d’unique : Chaque jour, nous accueillons le monde. Nous veillons sur des millions d’hôtes. La curiosité est ce qui nous anime. Tout comme l’attention à l’autre. Nous aimons le mélange des cultures. Nous partageons des valeurs fortes : passion pour le client, performance durable, esprit de conquête, innovation, confiance et respect. Et sommes fiers de nos différences. Oui, nous sommes des pionniers – Et nous allons toujours plus loin : avec audace, avec imagination, avec passion. PULLMAN Pullman, lancé en 2007, réinvente l’hôtellerie internationale et crée une marque d’hôtels d’un style nouveau, chic et vivant pour une clientèle moderne et cosmopolite. Pullman met en scène une culture originale de l’hôtellerie haut de gamme, grâce à une relation et un service client/collaborateur décomplexés, un nouveau concept de restauration, des espaces repensés, des connections facilitées, et une identité design affirmée. Entrer chez Pullman, signifie intégrer un univers vibrant où les contacts sont spontanés et les personnes accueillies, accompagnées, et dorlotées avec une extrême bienveillance. Les hôtels Pullman sont des lieux de vie où règne en permanence une atmosphère d’enthousiasme et de bonne humeur. PULLMAN Paris la Défense Au Pullman Paris La Défense, un hôtel 5 étoiles au cœur du quartier d'affaires, le « Feel Welcome » est notre priorité ! Nos équipes conjuguent Innovation & Passion et ont à cœur de tout mettre en œuvre pour que nos clients soient heureux. Description du poste MISSION : Le chef de rang est exemplaire dans sa manière d'être, de faire, il incarne l'état d'esprit de la marque. Il contribue de façon globale à la satisfaction de la clientèle de par la qualité de son travail. Il est responsable d’un secteur du restaurant et en assure l’organisation, la coordination, le service et l’accueil auprès des clients sur son point de vente restauration. Il a également la responsabilité de développer les compétences de ses collaborateurs et les accompagne dans leur évolution professionnelle. PRINCIPALES RESPONSABILITES: Technique métier et Relation client : Est garant de la satisfaction des clients dans son rang Réserve un accueil chaleureux et personnalisé au client Offre un service attentionné et adapté aux contraintes du client Est attentif aux remarques du client et en assure le suivi Etablit de bonnes relations avec le client, le conseille et le fidélise Met en valeur son offre restauration Participe et coordonne le service Organise et contrôle le travail de ses commis de rang, apprentis et stagiaires Effectue et contrôle : la mise en place du point de vente et des arrières le nettoyage et le rangement de la salle et des arrières après le service S’informe avant chaque début de service sur la composition des plats et des éventuelles ruptures Adapte son organisation, son rythme de travail et son relationnel en fonction de l’affluence et du type de client Veille à la pérennité du matériel mis à sa disposition Management des équipes / implication transverse : Travaille en étroite collaboration avec les services de l’hôtel Commercial/Vente : Est force de proposition et conseille le client sur les différentes prestations Est attentif et respecte la demande du client Développe le chiffre d’affaires de son point de vente grâce aux techniques de vente additionnelle Contribue à la fidélisation de la clientèle par sa qualité de service Connaît les services proposés par l’hôtel, informe le client sur sa demande et l’incite à les utiliser Gestion: Est impliqué dans l'atteinte des objectifs de son service : en respectant les procédures et les contrôles internes appliqués dans l'hôtel en développant les ventes Respecte les procédures en matière de facturation et d’encaissement Contribue à la bonne gestion de la vaisselle et du petit matériel en évitant la casse Peut être amené à participer aux inventaires Hygiène / Sécurité des personnes / environnement : Veille à la propreté de son lieu de travail et à la sécurité alimentaire en respectant au quotidien les règles d'hygiène HACCP Respecte les consignes d’utilisation et de sécurité du matériel mis à sa disposition. Applique les règles de sécurité de l’hôtel (incendie...) Respecte les engagements de la « Charte Environnement » pris sur l’établissement (économie d'énergie, recyclage, tri des déchets...) ADN de la marque Je suis connecté(e) avec mes clients, les connectors et les nouvelles technologies Je suis engagé(e) J’ose Je me dépasse pour satisfaire le Client Qualifications COMPETENCES REQUISES Du CAP au Bac Pro Restauration Bonne maîtrise de l’Anglais Sens de l'accueil, du service et de la qualité Vendeur Capacité à travailler efficacement en équipe et sens de l’initiative Animateur d'équipe Dynamisme Bonne présentation Rigueur et organisation Informations complémentaires AVANTAGES 13ème mois (après 3 mois d’ancienneté) Indemnité nourriture Primes d’intéressement (jusqu’à 3 000 €) et de participation Plan d’épargne entreprise Primes de citation (sous conditions )et primes pourboires trimestrielles Prise en charge de l’uniforme et du pressing Parking gratuit Remboursement à 75 % du Pass Navigo (sans condition d’ancienneté) ou prime carburant annuelle (après 6 mois d’ancienneté) Garantie frais de santé et prévoyance Avantages via la Carte Accor Bienvenue (réductions sur séjours, achats, loisirs…)

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Responsibilities
The Chef de Rang is responsible for ensuring customer satisfaction through high-quality service in their designated restaurant area. They manage the organization, coordination, and service while also developing the skills of their team members.
Chef de rang - CDD at Accor
Courbevoie, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Teamwork, Sales, Initiative, Leadership, Organization, Attention To Detail, Communication, Hospitality, English Proficiency, Presentation, Dynamic, Rigor, Adaptability, Client Relationship, Problem Solving
Specialization
Candidates should have a CAP to Bac Pro in Restauration and a good command of English. They must demonstrate strong customer service skills, teamwork, and the ability to lead and motivate others.
Chef de projet SAP at Sopra Steria
Montreal, Quebec, Canada - Full Time
Skills Needed
Sap S/4hana, Project Management, Client Communication, Risk Management, Team Coordination, Bilingual Communication, Leadership, Governance, Integration, Asap, Activate, Stakeholder Engagement, Change Management, Collaboration, Performance Management, Technical Knowledge
Specialization
Minimum of 10 years of professional experience, with at least 5 years in SAP project management focused on S/4HANA deployments or migrations. Strong knowledge of SAP S/4HANA modules, integration, and methodologies is essential.
Experience Required
Minimum 10 year(s)
Chef de rang (H/F) at Dokhan Luxury Hotels
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Attention To Detail, Team Spirit, Stress Resistance, English Proficiency, Plate Service Techniques, Professional Presentation, Rigor
Specialization
Confirmed experience in a similar position in a gourmet restaurant, ideally Michelin-starred, is required. Mastery of plate service techniques and a keen sense of detail, excellence in service, and strong interpersonal skills are essential.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F) at Nouvelle Garde
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Organization, Process Implementation, Pressure Management, Curiosity, Initiative, Teamwork, Communication
Specialization
Candidates should have several experiences in restaurant service and a strong sense of customer service. Being rigorous, organized, and able to handle pressure during busy service times is essential.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F) at Nouvelle Garde
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Customer Service, Organization, Process Implementation, Pressure Management, Creativity, Initiative
Specialization
Candidates should have several experiences in restaurant service and a strong sense of customer service. They must be organized, able to handle pressure, and possess creativity and initiative.
Experience Required
Minimum 2 year(s)
CHEF BOUCHER (H/F) at Groupement Mousquetaires
Roquefort, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Customer Service, Product Knowledge, Butchery Skills, Teamwork, Sales Skills, Hygiene Standards, Planning, Communication, Trust Building, Product Presentation
Specialization
You should have a CAP in butchery and possess strong interpersonal skills to build trust with customers. Experience is not mandatory, but a passion for quality products is essential.
Asian Cuisine Chef at Albertsons Companies
Maple Valley, Washington, United States - Full Time
Skills Needed
Customer Service, Cooking, Food Preparation, Inventory Management, Adaptability, Community Engagement
Specialization
Candidates must be 18 years or older and have previous experience in customer service. A passion for cooking and adaptability to various environments are essential.
Chef de quai (H/F) at InPost
Scherwiller, Grand Est, France - Full Time
Skills Needed
Team Management, Performance Optimization, Operational Processes, Staff Coordination, Communication, Problem Solving, Regulatory Compliance, Safety Standards
Specialization
Experience is more important than formal qualifications, with a focus on being a supportive team leader. Key attributes include rigor, responsiveness, and alignment with company values of proximity, engagement, performance, and solidarity.
Experience Required
Minimum 2 year(s)
CHEF BOUCHER (H/F) at Groupement Mousquetaires
Salon-de-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Customer Service, Butchery, Product Preparation, Sales, Hygiene Standards, Team Collaboration, Product Knowledge, Planning, Communication, Trust Building
Specialization
You should have a CAP in butchery and possess strong interpersonal skills to build trust with customers. Experience is not mandatory, but a passion for quality products is essential.
Sous Chef - Indian at Accor
Guwahati, Assam, India - Full Time
Skills Needed
Crm Software, Salesforce, Negotiation, Relationship Management, Microsoft Office Suite, Event Planning, Market Analysis
Specialization
Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements. Keeping the workstation and kitchen equipment clean, organized and sanitized.
Experience Required
Minimum 2 year(s)
Pastry Commis Chef at Accor
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Pastry Preparation, Attention To Detail, Hygiene, Food Safety, Time Management, Communication, Team Development, Creativity, Quality Control, Stock Management, Culinary Skills, Customer Service, Problem Solving, Initiative, Interpersonal Skills
Specialization
Minimum 1 year experience in a similar role is required, preferably in a five-star environment. A completed National Certificate in Hospitality Level 4 in Professional Cookery is also necessary.
Chef de groupe H/F at Segula Technologies
Fos-sur-Mer, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Project Management, 3d Modeling, Technical Comparisons, Budget Estimation, Client Interaction, Team Coordination, Methodology Application, Standards Compliance, Autocad, Isocad, Plant 3d, Mechanical Engineering, General Installation, Pedagogy, Interpersonal Skills
Specialization
You must hold a diploma at the Bac+2/3 level in mechanical and general installation, with at least 15 years of experience in a design office. Experience in team coordination or management is required, along with proficiency in specific software tools.
Experience Required
Minimum 10 year(s)
Chef crêpier - CDI at Breizh Café
Rennes, Brittany, France - Full Time
Skills Needed
Team Management, Crêpe Preparation, Hygiene Standards, Training, Ingredient Preparation, Customer Service, Responsibility, Passion For Cooking
Specialization
Candidates should have a successful experience in the restaurant industry and a passion for cooking. They must demonstrate responsibility, curiosity, and a commitment to the restaurant's success.
Experience Required
Minimum 2 year(s)
Chef de quai (H/F) at InPost
Lorette, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Team Management, Performance Optimization, Communication, Problem Solving, Regulatory Compliance, Safety Standards, Team Cohesion, Operational Processes
Specialization
Experience is more important than formal qualifications, with a focus on being a supportive team leader. Key attributes include rigor, responsiveness, and alignment with company values of proximity, engagement, performance, and solidarity.
Experience Required
Minimum 2 year(s)
CHEF BOUCHER (H/F) at Groupement Mousquetaires
Villeréal, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Team Supervision, Product Quality, Customer Relations, Product Development, Sales Strategy, Food Preparation, Inventory Management, Trend Awareness, Communication Skills, Proactivity, Entrepreneurial Spirit, Passion For Food, Trust Building, Value Addition
Specialization
Candidates should hold a CAP Boucher and have experience in large-scale distribution. Strong relational skills and a passion for food are essential for building trust with customers.
Experience Required
Minimum 2 year(s)
Chef de Rang H/F/X at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Teamwork, Initiative, English Proficiency, Customer Service, Sales Skills, Team Leadership, Dynamism, Presentation Skills, Organization, Attention To Detail
Specialization
Candidates should possess strong teamwork skills and a sense of initiative, along with proficiency in English as needed. A focus on customer service, sales abilities, and team leadership is essential.
Experience Required
Minimum 2 year(s)
CHEF BOUCHER (H/F) at Groupement Mousquetaires
Les Villards-sur-Thônes, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Butchery, Customer Service, Product Preparation, Sales, Hygiene Standards, Product Display, Planning, Ordering
Specialization
Experience in butchery is likely required, along with a strong understanding of hygiene standards. Customer service skills are essential for advising clients.
Experience Required
Minimum 2 year(s)
Chef de partie H/F at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Teamwork, Customer Relations, Autonomy, Dynamism, Organization, English Proficiency
Specialization
Candidates should be passionate, bold, and possess strong teamwork skills. Proficiency in English and a customer-oriented approach are essential.
CHEF Boulanger H/F at Boulangerie Ange
Chambray-lès-Tours, Centre-Val de Loire, France - Full Time
Skills Needed
Boulangerie, Hygiène, Sécurité, Rigueur, Esprit D'équipe
Specialization
Must hold a CAP/BEP in bakery and have at least 5 years of experience in a similar role. Recognized for rigor and teamwork.
Experience Required
Minimum 5 year(s)
CHEF BOUCHER (H/F) at Groupement Mousquetaires
Montville, Normandy, France - Full Time
Skills Needed
Customer Service, Product Knowledge, Butchery Skills, Hygiene Standards, Sales Skills, Teamwork, Communication, Organization
Specialization
You should possess strong interpersonal skills and a passion for customer service. A willingness to create trust and provide valuable advice to customers is essential.