7700 Chef Jobs - Page 27

About the Role- The primary responsibility of the Sous Chef is to maintain an efficient operation by constantly analyzing quality and cost of food production. Responsibilities- Maintain set budget and monitor time management. Provide ongoing training and ensure that the standards set by the Corporate Offices are followed. Ensure safe, quality food products and complete guest satisfaction. Develop and comply with the systems, procedures, rules, objectives and timescales set by the organization and take a disciplined approach when undertaking tasks. Work within a technical/specialized area of expertise to improve the quality of the service and product provided. Adopt an accommodating and helpful manner. Accept the objectives set by others and work within agreed parameters to ensure tasks are complete. Mentor, counsel, coach and support subordinates to boost morale and personal esteem. Maintain a high level of crew morale within the administration dept. ensuring that all crew are treated in a fair and unbiased manner and the team works with a positive atmosphere. Ensure full adherence to menus, recipes, methods and operational specifics provided by the company. Seek direction and authority from others when and if appropriate. Achieve set goals in a non-assertive and efficient manner. Conduct food tastings on a daily basis. Correct discrepancies (quality, taste, appearance) immediately. Monitor and assist Section Heads to prepare the daily electronic food requisitions according to the forecasted figures. Monitor the Dinner Service Line in assigned location, to ensure smooth and efficient service, presentation and final plating. Monitor the production and preparation level using the Culinary Checklist. Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board. Qualifications-- Advanced culinary skills, leadership, and experience. Minimum of 8 years in the profession (Quality Hotels and Restaurants). Minimum of 2 years of experience in a management role in a well-recognized luxury hospitality establishment or upscale cruise line. Fluent in written and spoken English. Communicate effectively with the senior management. Possess ability to lead and make decisions. Good administrative skills. Experienced in coaching subordinates. Must be cost and quality conscious. Adhere to specific scheduled work hours, yet be flexible if circumstances require it. Work with international team members. Perform assigned duties under pressure (time constraints). Preferred Skills-- Cruise Ship Experience./ 5 star Hotel Fluency in additional language(s).

Job Description At Infoblox, every breakthrough begins with a bold “what if.” What if your ideas could ignite global innovation? What if your curiosity could redefine the future? We invite you to step into the next exciting chapter of your career journey. Bring your creativity, drive, your daring spirit, and feel what it’s like to thrive on a team big enough to make an impact, yet small enough to make a difference. Our cloud-first networking and security solutions already protect 70% of the Fortune 500 , and we’re looking for creative thinkers ready to push that influence even further. Join us and discover how far your bold “what if” can take the world, your community, and your career. Here, how we empower our people is extraordinary: Glassdoor Best Places to Work 2025, Great Place to Work-Certified in five countries, and Cigna Healthy Workforce honors three years running — and what we build is world-class: recognized as CybersecAsia’s Best in Critical Infrastructure 2024 —evidence that when first-class technology meets empowered talent, remarkable careers take shape. So, what if the next big idea, and the next great career story, comes from you? Become the force that turns every “what if” into “what’s next”. In a world where you can be anything, Be Infoblox . Staff Enterprise TSE We have an opportunity for a Staff Enterprise TSE to join our Support Operations team in Trivandrum, reporting to the manager of Technical Support. In this pivotal role, you will provide technical assistance to Infoblox customers. This includes responding to customer inquiries via phone, email, and web, diagnosing and analyzing problems, and providing workarounds for customers. This is a complex, fast-paced environment, and you will own the most critical part of the customer experience. Be a Contributor — What You’ll Do Lead high-impact, high-visibility cases across products like NetMRI, Network Insight, NIOS, and SaaS platforms Act as a trusted technical advisor during major outages and sensitive escalations Coach senior escalation engineers and T2s in advanced troubleshooting and onboarding best practices Build internal tools and scripts, such as onedbtosql, migration.py, and add_seed_ni.py, to reduce resolution time and scale team efficiency Author advanced troubleshooting guides, including for DDoS, DHCP, vRA, and UDDI, and contribute to KCS content Collaborate with Engineering, Product, and QA to drive systemic product improvements Participate in hiring and interviews to ensure the technical bar for new talent remains high Contribute to or lead programs like onboarding frameworks, shift coverage optimization, and technical scorecard development Be Prepared — What You Bring 8+ years in enterprise technical support, including 2+ years in a senior escalation or staff-level role Deep knowledge of networking fundamentals, including TCP/IP, DNS, DHCP, and L2/L3 switching and routing Cloud-native expertise in SaaS platforms, AWS, containers, and Kubernetes Solid scripting skills in Python and Shell; familiarity with Ansible, Chef, and GitLab is a plus Proven ability to handle major customer escalations and lead RCA/post-mortem processes Calm under pressure, with exceptional communication and documentation skills Passion for mentoring and developing others in a highly technical environment Be Successful — Your Path First 90 Days : mmerse in our culture, connect with mentors, and map the systems and stakeholders that rely on your work. 6 Months : Lead escalations for at least one core product and contribute to tooling or onboarding improvements One Year : Be recognized as a technical authority across Support and Engineering, influence hiring decisions, and help shape the support strategy Belong— Your Community Our culture thrives on inclusion, rewarding the bold ideas, curiosity, and creativity that move us forward. In a community where every voice counts, continuous learning is the norm. So, whether you code, create, sell, or care for customers, you’ll grow and belong here. Be Rewarded — Benefits That Help You Grow, Thrive, Belong Comprehensive health coverage, generous PTO, and flexible work options. Learning opportunities, career-mobility programs, and leadership workshops. Sixteen paid volunteer hours each year, global employee resource groups, and a “No Jerks” policy that keeps collaboration healthy. Modern offices with EV charging, healthy snacks (and the occasional cupcake), plus hackathons, game nights, and culture celebrations. Charitable Giving Program supported by Company Match. Ready to Be the Difference? Infoblox is an Affirmative Action and Equal Opportunity Employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, gender, sexual orientation, national origin, genetic information, age, disability, veteran status, or any other legally protected basis

We are looking for a talented and experienced Chef to oversee kitchen operations in our hotel. The ideal candidate will be passionate about food, possess strong leadership skills, and ensure the highest standards of food quality, hygiene, and guest satisfaction. Key Responsibilities: Plan and develop menus, considering customer preferences, seasonal ingredients, and budget. Supervise and coordinate the kitchen staff in food preparation, cooking, and presentation. Ensure consistent food quality, taste, and presentation standards. Monitor inventory, place orders for ingredients, and manage food cost and waste. Maintain strict hygiene, safety, and sanitation standards in the kitchen. Train, mentor, and evaluate kitchen staff performance. Collaborate with the F&B team for event catering, special functions, and room service. Ensure compliance with health and safety regulations, including HACCP standards. Monitor kitchen equipment and coordinate maintenance or repairs as needed. Manage food storage and ensure proper stock rotation (FIFO). Job Types: Full-time, Permanent Pay: From ₹10,000.00 per month Ability to commute/relocate: Mount Abu, Rajasthan: Reliably commute or willing to relocate with an employer-provided relocation package (Preferred) Work Location: In person

About The Postcard Hotel The Postcard Hotel is a collection of intimate luxury resorts offering authentic, immersive experiences deeply rooted in local culture, cuisine, and landscapes. The Postcard on the Himalayan Willows , nestled in the majestic Leh region, reflects the charm and serenity of the high Himalayas while celebrating its rich culinary heritage. Job Summary We are looking for a skilled and passionate Chef de Partie who specializes in traditional Himalayan cuisine. The ideal candidate will bring a deep understanding of regional cooking techniques, use of indigenous ingredients, and a passion for telling the story of the mountains through food. Preference will be given to candidates from Himachal Pradesh, Uttarakhand, Jammu & Kashmir, or other hilly regions . Key Responsibilities Prepare and present authentic dishes inspired by Ladakhi and Himalayan culinary traditions Work closely with the Sous Chef to develop menus rooted in regional ingredients and stories Maintain high standards of food preparation, hygiene, and presentation Train and guide junior chefs and Commis in traditional techniques and consistency Ensure timely execution of orders while maintaining quality and guest satisfaction Contribute to culinary experiences such as live cooking, regional tasting menus, and guest interactions Maintain efficient inventory, mise en place, and station organization Candidate Requirements Minimum 1–2 years of experience as a CDP or equivalent role in a quality kitchen Deep knowledge of Himalayan/local cuisine and comfort with high-altitude ingredients Strong understanding of regional food culture, preservation methods, and traditional recipes Excellent communication skills and the ability to collaborate with service and culinary teams Attention to detail, consistency, and pride in delivering authentic experiences Preference will be given to candidates from Uttarakhand, Himachal Pradesh, or Jammu & Kashmir Willingness to relocate and thrive in a remote, serene mountain location What We Offer Opportunity to work in a luxury retreat celebrating Himalayan hospitality and cuisine A supportive, learning-focused kitchen environment Creative freedom to contribute regional specialties and stories Competitive salary and company-provided accommodation Career growth within an award-winning boutique hotel brand Job Types: Full-time, Permanent Pay: ₹24,000.00 - ₹30,000.00 per month Benefits: Health insurance Paid sick time Paid time off Provident Fund Work Location: In person

Job Title: Sous Chef Location: Phoenixx Casino, Candolim, Goa Industry: Hospitality / Casino Department: F&B Production Reports To: Executive Chef About Us: Phoenixx Casino is a premier destination in the heart of North Goa, offering world-class gaming and entertainment experiences. As we continue to grow, we are looking for a dedicated and proactive Sous Chef to join our team and support our procurement and inventory operations. Job Summary: We are seeking a skilled and passionate Sous Chef to support our culinary operations and lead kitchen activities with a strong focus on food quality, team development, guest satisfaction, and operational efficiency. The ideal candidate will bring a balance of creativity, leadership, and discipline, ensuring a positive and productive kitchen environment in line with brand standards. Key Responsibilities: Operational Leadership & Team Management: Manages day-to-day kitchen operations, ensuring consistent quality, standards, and a high level of guest satisfaction. Provides guidance and direction to kitchen staff, sets performance standards, and closely monitors performance. Utilizes interpersonal and communication skills to lead, influence, and motivate the team. Demonstrates honesty, integrity, and professionalism while advocating sound financial decision-making. Leads by example in maintaining a disciplined, productive, and respectful work culture. Ensures employees are treated fairly and equitably in all matters. Training, Coaching & Staff Development: Manages employee progressive discipline procedures for assigned areas of responsibility. Identifies the developmental needs of team members and provides coaching, mentoring, and support to enhance their skills and knowledge. Trains kitchen associates on the fundamentals of good cooking practices, hygiene, and plate presentation standards. Promotes continuous learning and team development to maintain high culinary standards. Guest Interaction & Quality Control: Interacts with guests to gather feedback on food quality and service. Responds promptly and professionally to guest concerns and complaints. Oversees food quality throughout all preparation stages, from raw product to final presentation. Recognizes and enforces the use of superior ingredients, flavors, and plating techniques. Assists in menu planning and the development of new dishes in collaboration with the Executive Chef. Cost & Inventory Management: Manages department controllable expenses such as food cost, kitchen supplies, uniforms, and equipment. Maintains purchasing, receiving, inventory, and food storage standards to ensure cost-efficiency. Minimizes wastage and ensures portion control and effective stock rotation. Hygiene, Safety & Compliance: Ensures compliance with food safety and sanitation standards in all kitchen operations. Follows and implements proper handling and temperature control of all food products. Maintains required certifications and ensures kitchen staff are compliant with all safety regulations. Upholds brand-specific hygiene and safety policies and procedures. Qualifications & Experience: 2-3 years of experience as a Sous Chef / Junior Sous Chef or 3-4 years experience as a CDP in a similar leadership role. Experience working in 4 to 5 starred properties in a similar capacity Degree in Culinary Arts, Hotel Management, or a related field. In-depth knowledge of kitchen operations, food preparation, and food safety regulations. Proven ability to lead, develop, and inspire kitchen teams. Strong organizational, time management, and problem-solving skills. Creativity and attention to detail in food preparation and presentation. Flexible to work in shifts, including weekends and holidays.

A multi-cuisine Commis Chef assists senior chefs in preparing and cooking dishes from various international cuisines, ensuring high-quality food presentation while maintaining a clean and organized kitchen environment. This role involves a range of tasks from basic food preparation like chopping vegetables and seasoning meats to plating dishes according to the instructions of a Chef de Partie. Responsibilities: Food Preparation: Washing, peeling, chopping, and cutting vegetables, fruits, and meats; preparing basic dishes like salads and sauces. Assisting Senior Chefs: Following instructions from the Chef de Partie or Head Chef, preparing dishes according to recipes, and ensuring consistent quality. Hygiene and Safety: Maintaining cleanliness and organization in the kitchen, adhering to health and safety regulations, and disposing of expired or spoiled food. Presentation: Plating dishes according to instructions, ensuring proper portion sizes and food presentation. Communication: Communicating effectively with senior chefs and other kitchen staff. Key Skills: Culinary Skills: Basic knowledge of cooking techniques, food preparation methods, and different cuisines. Organizational Skills: Ability to manage time effectively, prioritize tasks, and maintain a clean workspace. Hygiene and Safety Awareness: Understanding and adhering to food safety and hygiene standards. Teamwork: Working collaboratively with other kitchen staff to ensure smooth service. Job Type: Full-time Pay: ₹20,000.00 - ₹24,000.00 per month Schedule: Day shift Work Location: In person Application Deadline: 31/07/2025 Expected Start Date: 03/08/2025

Revenir aux offres Stagiaire Data Engineer (LOB25-STA-02) Nature Data Engineer Contrat Stage 6 mois Expérience Moins d'1 an Lieu de travail Paris / Région parisienne A Propos Le stage s’inscrit dans le cadre d’un projet de prévision des ventes pour un leader du luxe. Le projet consiste à concevoir, développer et déployer de nouveaux besoins métiers à destination de la direction des prévisions pour piloter leur activité dans le monde entier. Vous interviendrez au sein d’une équipe constituée de 4 consultants expérimentés et d’un chef de projet. Vous prendrez en charge un périmètre de réalisation avec le développement et la qualification des développements en utilisant la suite Microsoft SQL Server pour les alimentations, le module SSAS pour le traitement analytique et l’outil Aptean pour la partie prévision. Descriptif du poste TRAVAUX ASSURES Apprentissage de la méthodologie de mise en œuvre d'un projet : Modélisation des bases de données et conception des algorithmes Méthodologie et spécificités de la démarche de mise en œuvre Technologie et contraintes d'infrastructure pour atteindre les performances visées Modélisation des bases de données Création des processus d’alimentation, de calcul et d’administration au sein d’un système A partir des spécifications fonctionnelles du métier, vous prendrez en charge l’élaboration des spécifications techniques et le développement/paramétrage des composants techniques : Définition du modèle de données Chargement / alimentation des bases Microsoft Traitement des calculs dans l’outil Développement des restitutions Tests unitaires puis d'intégration de l’ensemble de la solution Suivi et assistance du Client lors du processus de validation de la solution Mise à jour/ Rédaction des guides utilisateurs et administrateur Accompagnement des utilisateurs Profil recherché Etudiant en dernière année d’école d’ingénieur ou Master 2 scientifique. Compétences Requises Compétences techniques : SGBD, SQL Techniques de programmation Première approche de l’informatique décisionnelle Qualités requises : Double intérêt technique / fonctionnel Qualités rédactionnelles Esprit d’analyse Rigueur Sens du service Aisance relationnelle Postuler Ce champs est requis. Ce champs est requis. Ce mail n'est pas valide. CV ** Ce champs est requis. Lettre de motivation Vous nous avez connus par... Les réseaux sociaux Un forum ou un événement école Une connaissance Autre Champs requis Fichier requis, au format pdf, poids inférieur à 5Mo Merci, votre mail a été envoyé.

Posted On: 09 October 2022 Posted By: Admin Loker Hotelier Views: 1,765 Maxone Hotel Jayapura, Papua Is Looking For a Talented Sous Chef Requirements Experience in food production with similar position or at least as CDP in big scale of F&B. Good attitude. Good leadership. Understand about Food Costing & Controlling. Familiar with HACCP / Food Safety & Hygiene. Please send your (only) application and update CV in file pdf to email: [email protected] Only shortlisted candidate will be proceeded to interview.

Revenir aux offres Stagiaire Data Engineer (LOB25-STA-07) Nature Data Engineer Contrat Stage 6 mois Expérience Moins d'1 an Lieu de travail Paris / Région parisienne A Propos Missions Le stage s’inscrit dans le cadre de la mise en place de briques additionnelles au sein une solution de reporting et d’analyse pour un groupe de services pour les grands acteurs industriels. Le projet consiste à mettre en œuvre l’ensemble de la chaine de valorisation de données pour un domaine fonctionnel : modélisation des bases de données, conception et réalisation des alimentations et des espaces de reporting et d’analyse. Vous interviendrez au sein d’une équipe constituée de 2 consultants expérimentés et d’un chef de projet. Vous prendrez en charge un périmètre de réalisation avec le développement et la qualification des développements en utilisant toute la chaîne DATA de Microsoft AZURE (Data Lake Storage / File Storage / SQL Server / DataFactory / DataFlow / AZURE functions) ainsi que les outils DATA VIZ (POWER BI). Cette mission vous permettra de développer des compétences sur l’architecture applicative d’un système décisionnel, la mise en œuvre d’une solution BI sous Microsoft AZURE et la mise en place de modules de Dataviz sous POWER BI Descriptif du poste Travaux Assurés Apprentissage de la méthodologie de mise en œuvre d’un projet décisionnel notamment sur les dimensions suivantes: – Technologie et contraintes d’infrastructure pour atteindre les performances visées – Modélisation des bases de données et découpage des processus d’alimentation et d’administration au sein d’un système décisionnel Mise en pratique par la participation aux travaux de spécifications et de mise en œuvre sur les fonctions d’alimentation et de restitution (spécifications techniques, développement et tests, recette client et mise en production). A partir des spécifications fonctionnelles, vous produirez les spécifications techniques et développerez les composants de la solution Modèle de données Chargement / alimentation de la base de données Espaces d’analyse et Dashboards POWERBI Tests unitaires puis d’intégration de l’ensemble de la solution Suivi et assistance du Client lors du processus de validation de la solution Mise à jour / Rédaction des guides utilisateurs et administrateur Vous bénéficierez de toute l’expertise de LOBELLIA Conseil en termes de conduite et de méthodologie de construction de solutions décisionnelles. Ce Stage Vous Permettra D’acquérir La vision architecturale d’un système décisionnel à l’état de l’art Une vision des spécificités de la démarche et de la gestion d’un projet décisionnel De solides compétences techniques à travers l’expertise des consultants de l’équipe et vos propres réalisations Une première expérience de prise en charge des travaux sur tout le cycle de vie de la solution Environnement Technique Bases de données SGBDR : SQL Server Solution DATA de MICROSOFT AZURE Solution de reporting et d’analyse : Power BI Profil recherché Etudiant en dernière année d’école d’ingénieur ou Master 2 scientifique. Compétences Requises Compétences techniques : SGBD, SQL Techniques de programmation Première approche de l’informatique décisionnelle Qualités requises : Double intérêt technique / fonctionnel Qualités rédactionnelles Esprit d’analyse Rigueur Sens du service Aisance relationnelle Postuler Ce champs est requis. Ce champs est requis. Ce mail n'est pas valide. CV ** Ce champs est requis. Lettre de motivation Vous nous avez connus par... Les réseaux sociaux Un forum ou un événement école Une connaissance Autre Champs requis Fichier requis, au format pdf, poids inférieur à 5Mo Merci, votre mail a été envoyé.

Revenir aux offres Stagiaire Data Engineer (LOB25-STA-08) Nature Data Engineer Contrat Stage 6 mois Expérience Moins d'1 an Lieu de travail Paris / Région parisienne A Propos Vous interviendrez au sein d’une équipe constituée de 3 consultants expérimentés et d’un chef de projet. Vous prendrez en charge un périmètre de réalisation avec le développement et la qualification des développements en utilisant l’ETL TALEND pour les alimentations et la structuration des données issues de différents systèmes sources, complété de l’outil PowerBI pour la réalisation des tableaux de bord, des rapports et des dataset pour offrir des services de Self-BI. Cette mission vous permettra de développer des compétences sur l’architecture applicative d’une plateforme DATA moderne, la réalisation de procédures d’alimentation en utilisant un ETL et sur la mise en place de modules de reporting relationnel et multidimensionnel tout en faisant l’acquisition de connaissance sur la démarche de mise en œuvre d’un projet décisionnel. Descriptif du poste Apprentissage de la méthodologie de mise en œuvre d'un projet décisionnel : Modélisation des bases de données et conception des Dashboards Méthodologie et spécificités de la démarche de mise en œuvre Technologie et contraintes d'infrastructure pour atteindre les performances visées Modélisation des bases de données Création des processus d’alimentation et d’administration au sein d’un système décisionnel A Partir Des Spécifications Fonctionnelles Du Métier, Vous Prendrez En Charge L’élaboration Des Spécifications Techniques Et Le Développement/paramétrage Des Composants Techniques Définition du modèle de données Chargement / alimentation du datamart avec l’ETL Talend DataViz avec le reporting PowerBI Tests unitaires puis d'intégration de l’ensemble de la solution Suivi et assistance du Client lors du processus de validation de la solution Mise à jour / Rédaction des guides utilisateurs et administrateur Accompagnement des utilisateurs Participation aux opérations de déploiement sur l’environnement de production Profil recherché Etudiant en dernière année d’école d’ingénieur ou Master 2 scientifique. Compétences Requises Compétences techniques : SGBD, SQL Techniques de programmation Première approche de l’informatique décisionnelle Qualités requises : Double intérêt technique / fonctionnel Qualités rédactionnelles Esprit d’analyse Rigueur Sens du service Aisance relationnelle Postuler Ce champs est requis. Ce champs est requis. Ce mail n'est pas valide. CV ** Ce champs est requis. Lettre de motivation Vous nous avez connus par... Les réseaux sociaux Un forum ou un événement école Une connaissance Autre Champs requis Fichier requis, au format pdf, poids inférieur à 5Mo Merci, votre mail a été envoyé.

Revenir aux offres Stagiaire Data Analyst (LOB25-STA-05) Nature Data Analyst Contrat Stage 6 mois Expérience Moins d'1 an Lieu de travail Paris / Région parisienne- Clichy A Propos Missions Contexte Client : Pour un important groupe de restauration rapide en pleine refonte de son SI amenant des chantiers DATA structurants Périmètre – Maintenance et évolution du SI DATA mis en place de manière transverse entre les différentes directions Métier (finance, marketing / ventes, audit, supply chain…), d’un important groupe de restauration. Rôle – Intervention sur des chantiers d’évolution du SI DATA Réalisation d’un ou plusieurs projets de manière autonome, en contact direct avec des équipes clients Accompagnement des utilisateurs métiers Accompagnement – Intégration au sein d’une équipe projet LOBELLIA Conseil jeune et dynamique constituée d’un consultant et d’un chef de projet, Formation et encadrement sur l’utilisation de différents outils de Business Intelligence. Descriptif du poste Travaux Assurés Apprentissage de la mise en œuvre d’un projet DATA : Méthodologie, spécificités et bonnes pratiques Optimisation des performances (modélisation, logiciel et infrastructure) Modélisation des bases de données Développement des jobs d’intégration des données avec un ETL Découpage des processus d’alimentation et d’administration au sein d’un système décisionnel Mise à disposition de Datamarts métiers pour permettre aux utilisateurs de réaliser leurs propres analyses Production de Tableaux de bord et de reporting spécifiques Mise en pratique: Analyse des évolutions des SI source et étude des impacts sur le SI DATA Ateliers pour définir et rédiger les spécifications technico / fonctionnelles Développement (modèle, datawarehouse, alimentation, reporting, extraction,) Tests unitaires puis d’intégration de l’ensemble de la solution Recette client Mise en production et maintenance Suivi, formation et accompagnement des utilisateurs Apport d’expertise sur le suivi d’exploitation et sur le pilotage de la qualité des données Mise à jour / Rédaction des guides utilisateurs et administrateur Environnement Technique Système de gestion de base de données relationnelle : SQL Server ETL : Microsoft SSIS Solutions de reporting et d’analyse : Power BI, SSAS et Excel Profil recherché Etudiant en dernière année d’école d’ingénieur ou Master 2 scientifique. Compétences Requises Compétences techniques : Langage SQL Notion sur les bases de données Première approche de l’informatique décisionnelle Soft Skills : Esprit d’analyse Sens du service Rigueur Bonne communication Intérêt technique et fonctionnel Postuler Ce champs est requis. Ce champs est requis. Ce mail n'est pas valide. CV ** Ce champs est requis. Lettre de motivation Vous nous avez connus par... Les réseaux sociaux Un forum ou un événement école Une connaissance Autre Champs requis Fichier requis, au format pdf, poids inférieur à 5Mo Merci, votre mail a été envoyé.

Revenir aux offres Stagiaire Data Engineer (LOB25-STA-01) Nature Data Analyst Contrat Stage 6 mois Expérience Moins d'1 an Lieu de travail Paris / Région parisienne A Propos Missions Le stage s’inscrit dans le cadre de la construction d’une solution décisionnelle pour un leader du luxe. Le projet consiste à concevoir, développer et déployer de nouveaux datamarts métiers à destination de la direction financière et de la direction Marketing pour les aider à piloter leurs activités dans le monde entier. Vous interviendrez au sein d’une équipe constituée de 7 consultants expérimentés et d’un chef de projet. Vous prendrez en charge un périmètre de réalisation avec le développement et la qualification des développements en utilisant l’ETL SSIS de Microsoft pour les alimentations, le module SSAS pour le traitement analytique et l’outil PowerBI pour les restitutions. De plus, des réflexions et des expérimentations pourront être réalisées pour l’évolution progressive de cette solution vers le cloud Microsoft (Azure). Cette mission vous permettra de développer des compétences sur l’architecture applicative d’un système décisionnel, la réalisation de procédures d’alimentation en utilisant un ETL et sur la mise en place de modules de reporting relationnel et multidimensionnel tout en faisant l’acquisition de connaissance sur la démarche de mise en œuvre d’un projet décisionnel. Descriptif du poste Travaux Assurés Apprentissage de la méthodologie de mise en œuvre d’un projet décisionnel : Méthodologie et spécificités de la démarche de mise en œuvre Technologie et contraintes d’infrastructure pour atteindre les performances visées Modélisation des bases de données Création des processus d’alimentation et d’administration au sein d’un système décisionnel A partir des spécifications fonctionnelles du métier, vous prendrez en charge l’élaboration des spécifications techniques et le développement/paramétrage des composants techniques : Définition du modèle de données Chargement / alimentation du datamart avec l’ETL Couche d’analyse SSAS / Reporting PowerBI Tests unitaires puis d’intégration de l’ensemble de la solution Suivi et assistance du Client lors du processus de validation de la solution Mise à jour / Rédaction des guides utilisateurs et administrateur Accompagnement des utilisateurs Vous pourrez également participer à la mise en place de POC sur Azure Vous bénéficierez de toute l’expertise de LOBELLIA Conseil en termes de conduite et de méthodologie de construction de solutions décisionnelles. Ce Stage Vous Permettra D’acquérir La vision architecturale d’un système décisionnel à l’état de l’art Une vision des spécificités de la démarche et de la gestion d’un projet décisionnel De solides compétences techniques sur les modules Microsoft à travers l’expertise des consultants de l’équipe et vos propres réalisations Une première expérience de prise en charge des travaux sur tout le cycle de vie de la solution Une connaissance des spécificités du monde du Retail international Environnement Technique Bases de données SGBDR : SQL Server ETL : SSIS Solutions de reporting et d’analyse : SSAS et PowerBI Profil recherché Etudiant en dernière année d’école d’ingénieur ou Master 2 scientifique. Les Principales Compétences Requises Requises Sont Compétences techniques : SGBD, SQL Techniques de programmation Première approche de l’informatique décisionnelle Soft skills : Double intérêt technique / fonctionnel Qualités rédactionnelles Esprit d’analyse Rigueur Sens du service Aisance relationnelle Postuler Ce champs est requis. Ce champs est requis. Ce mail n'est pas valide. CV ** Ce champs est requis. Lettre de motivation Vous nous avez connus par... Les réseaux sociaux Un forum ou un événement école Une connaissance Autre Champs requis Fichier requis, au format pdf, poids inférieur à 5Mo Merci, votre mail a été envoyé.

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike. A Pastry Chef performs all Pastry Kitchen and Bakery related work, assisting the Master Pastry Chef in the day-to-day operation of the kitchen. This role assumes total responsibility, controls, checks and supervises the Pastry Kitchen and Bakery as assigned by the Master Pastry Chef. He / she will assume the responsibility for the “on the job” training function. What will I be doing? As the .Pastry Chef, you will be responsible for performing the following tasks to the highest standards: Assist the Master Pastry Chef with the planning of dessert menus and food promotions. Control standards of food production and presentation throughout the hotel. Examine goods and quality of received goods. Ensure the Cooks follow standard recipes and methods of preparation. Inform the Master Pastry Chef immediately of bad products. Assist the Master Pastry Chef with the planning and designing of new Pastry Kitchen and Bakery improvement schemes. Discuss with the Master Pastry Chef on the choice of Pastry Kitchen or Bakery equipment. Work closely with the Executive Chef in the absence of the Master Pastry Chef. Keep up to date with new development techniques and equipment, instructing assigned team members on the correct usage. Assist with costing and pricing of dessert menus and other food services, taking into consideration the profit margins lined out in the hotel budgets. Liaise with banquet department and outlet manager on guests’ comments and follow up with necessary action. Constantly examine food supplies to ensure that they conform to quality standards stipulated by the company. The Pastry Chef is responsible for food purchases in the absence of the Master Pastry Chef, the Pastry Chef is responsible for food purchases, working with the Purchasing Manager to get the best quality for the best price. Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting taste, temperature and visual appeal of the food. Plan, prepare and implement high quality food and beverage products and set-ups in all areas and restaurants. Maintain all HACCP aspects within the hotel operation. Train all staff on the correct usage of all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. Work on off-site events when tasked. Complete tasks and jobs outside the kitchen areas when requested. Assist with inventory taking. Knowledgeable about hotel’s occupancy, events, forecasts and achievements. Work on new dishes for food tastings and photo taking. Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Learn and adapt to changes. Be receptive to constructive feedback. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensue ingredients in the refrigerators are checked and replaced appropriately. Check that all equipment is in good working order and if necessary, report to the Executive Sous Chef faults and problems to be solved. Prepare the necessary work orders for the Engineering department. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standards and make necessary adjustments. Select team members who display qualities and attributes that reflect the department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake the necessary steps to maintain the highest possible standard in this area. Attend communication meetings and ensure all assigned team members receive this communication. Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that all team members have a complete understanding of and adhere to the hotel’s team member rules and regulations. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for? A Master Pastry Chef serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: High School graduate. 2-3 years as Pastry Chef in a 4 / 5-star category hotel or individual restaurants with high standards. Good command in English, both verbal and written to meet business needs. Up to date with sanitation classes. Possess a valid health certificate. Knowledgeable in HACCP. International work experience. Work experience in similar capacity with international chain hotels. Technical education in hospitality or culinary school preferred. What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all! Work Locations DoubleTree by Hilton Agra Schedule Full-time Brand Doubletree by Hilton Job Culinary

Position: DevOps Engineer /L1 Location: Noida Work Mode: WFO Years of Experience: 1-2 years’ experience Qualifications: Bachelor’s Degree or higher in Information Systems, Computer Science, or equivalent experience. Job Description Support the deployment and maintenance of cloud-based applications and systems. Assist in automating workflows and processes to enhance the efficiency of software development and deployment. Work with team members to implement and maintain cloud infrastructure using industry standard tools Assist in the design, deployment, and maintenance of cloud-based applications and services in a production environment. Automate and streamline development and deployment workflows to improve release velocity and reduce errors. Build, deploy, and manage CI/CD pipelines using tools such as Jenkins, Circle CI, or AWS Code Pipeline. Monitor cloud infrastructure health, set up alerts, and take corrective actions when necessary. Work with the team to maintain and improve system configurations using infrastructure-as-code tools like Terraform, Cloud Formation, or Ansible. Collaborate with development teams to ensure smooth and reliable application deployment and operation. Troubleshoot and resolve issues related to infrastructure, automation, and system performance. Manage cloud resources using AWS Console, CLI, and other relevant tools. Maintain and optimize cloud-based solutions to ensure scalability, availability, and cost effectiveness. Required Skill Set And Experience Cloud Familiarity: Exposure to cloud platforms (preferably AWS, but others such as Azure or GCP are acceptable). Basic Scripting: Familiarity with at least one scripting language, such as Bash or PowerShell, to automate tasks. Version Control Systems: Basic understanding of Git and version control workflows. Automation Tools: Exposure to automation tools such as Ansible, Chef, or Puppet is a plus. CI/CD Tools: Some familiarity with CI/CD pipelines, tools like Jenkins, or similar platforms is a bonus. Cloud Tools: Basic understanding of cloud-native services like AWS Code Pipeline, Code Deploy, or equivalent. Operating Systems: Familiarity with Linux or Windows administration. Soft Skills Excellent communication and conversation skills (Verbal and Written). Good documentation skills. Should have a great customer handling skill. Able to handle unforeseen situations. Location: Noida - UI, Noida, Uttar Pradesh, India

Project Role : DevOps Engineer Project Role Description : Responsible for building and setting up new development tools and infrastructure utilizing knowledge in continuous integration, delivery, and deployment (CI/CD), Cloud technologies, Container Orchestration and Security. Build and test end-to-end CI/CD pipelines, ensuring that systems are safe against security threats. Must have skills : DevOps Good to have skills : Docker Kubernetes Architecture and Design, CI/CD pipeline Minimum 5 Year(s) Of Experience Is Required Educational Qualification : 15 years full time education Summary: As a DevOps Engineer, you will be responsible for building and setting up new development tools and infrastructure. A typical day involves utilizing your knowledge in continuous integration, delivery, and deployment, as well as cloud technologies and container orchestration. You will work on building and testing end-to-end CI/CD pipelines, ensuring that systems are secure against potential threats while collaborating with various teams to enhance operational efficiency and effectiveness. Roles & Responsibilities: - Expected to be an SME. - Collaborate and manage the team to perform. - Responsible for team decisions. - Engage with multiple teams and contribute on key decisions. - Provide solutions to problems for their immediate team and across multiple teams. - Mentor junior team members to enhance their skills and knowledge. - Continuously evaluate and improve existing processes and tools to optimize performance. Professional & Technical Skills: - Must To Have Skills: Proficiency in DevOps. - Good To Have Skills: Experience with Docker Kubernetes Architecture and Design. - Strong understanding of continuous integration and continuous deployment methodologies. - Experience with cloud service providers such as AWS, Azure, or Google Cloud. - Familiarity with configuration management tools like Ansible, Puppet, or Chef. Additional Information: - The candidate should have minimum 5 years of experience in DevOps. - This position is based at our Bengaluru office. - A 15 years full time education is required.

Company Description Crowne Plaza Kochi is ideally located on the NH 47 Bypass with easy access to the airport, CBD, Fort Kochi, and scenic backwaters and beaches to the south. The hotel offers 269 spacious rooms and suites with panoramic views of the backwaters and the city. Our variety of authentic culinary outlets, extensive spa and leisure facilities, and high-tech meeting spaces for up to 900 guests make Crowne Plaza Kochi the preferred international brand for business, leisure, and events. Role Description This is a full-time on-site role for a Chef De Partie, Pan Asian located in Kerala, India. The Chef De Partie will be responsible for overseeing a specific section of the kitchen, preparing and presenting dishes, and ensuring high standards of food quality and hygiene. Daily tasks include menu planning, inventory management, training junior staff, and coordinating with other kitchen sections to ensure timely service. The role requires maintaining a clean and organized workstation and adhering to health and safety guidelines. Qualifications Culinary skills, including menu planning, food preparation, and presentation- Pan Asian Inventory management and procurement skills Experience in training and supervising junior kitchen staff Knowledge of food safety and hygiene standards Strong communication and teamwork abilities Ability to work in a fast-paced environment and manage time efficiently Previous experience in a similar role within a high-end hotel or restaurant Culinary arts degree or relevant certification is preferred

Company Description Grand Estancia is a luxury and comfort destination in Salem, known as the 'city of mountains.' Surrounded by the exquisite Shervaroy hills, the hotel boasts 99 modern luxury rooms and blends tradition with modern amenities. As a 4-star luxury premium business hotel, Grand Estancia is known for its strategic location in Salem city and offers a combination of international standards of efficiency with renowned South Indian hospitality. Grand Estancia is committed to providing an exceptional experience for its guests. Role Description This is a full-time on-site role for an Executive Sous Chef located in Salem. The Executive Sous Chef will assist the Executive Chef in managing daily kitchen operations, including menu planning, food preparation, and quality control. Responsibilities also include supervising kitchen staff, ensuring compliance with health and safety regulations, inventory management, and maintaining high culinary standards. The Executive Sous Chef will contribute to the development of new recipes and ensure a high-quality dining experience for guests. Qualifications Strong culinary skills including food preparation, cooking, and plating Experience in kitchen management, staff supervision, and inventory control Knowledge of health, hygiene, and safety regulations in the kitchen Menu planning, recipe development, and quality control Excellent organizational and time management skills Ability to work collaboratively in a fast-paced environment Professional culinary training or relevant certification Experience in hospitality or luxury hotel industry is a plus

Job Description – F&B Controller Job Title : F&B Controller Department : Finance / Food & Beverage Reports To : Owners/ General Manager / Financial Controller Location : Brigade Road, Bangalore Objective: To oversee and manage all aspects of food and beverage cost control, ensuring accurate costing, wastage control, inventory management, and profitability across all F&B operations. Key Responsibilities: Cost Control & Analysis Monitor and control F&B costs on a daily basis. Conduct variance analysis on food and beverage usage and costs. Implement portion control and waste reduction measures. Inventory Management Ensure accurate monthly stock-taking and reconciliation. Maintain minimum and maximum stock levels in coordination with the stake holders of the business. Investigate and report stock variances. Purchasing & Receiving Oversight Collaborate with Purchase and Receiving teams to ensure quality and correct pricing. Verify invoice and purchase order compliance with standard costing. Menu Engineering Analyze recipe costs and advise pricing strategies with Chef / stake holders. Monitor menu profitability and suggest improvements. Reporting & Auditing Prepare daily, weekly, and monthly F&B cost reports. Support internal and external audit processes. Flag any discrepancies or policy violations to management. System Management Manage and update POS system pricing and product codes. Ensure that system-generated reports align with actuals. Key Skills & Competencies: Strong analytical and numerical skills Excellent knowledge of cost control and inventory software (e.g., FMC, Micros, POS) Knowledge of HACCP and FSSAI guidelines Attention to detail with high accuracy in reporting Qualification & Experience: Bachelor’s degree in Hotel Management / Finance / Accounting 3–5 years' experience in a similar role, preferably in hospitality or resort sector Experience with F&B software and ERP systems Job Types: Full-time, Permanent Pay: ₹30,000.00 - ₹45,000.00 per month Benefits: Provident Fund Ability to commute/relocate: Brigade Road, Bengaluru, Karnataka: Reliably commute or planning to relocate before starting work (Required) Application Question(s): Available to Join within 10-15 days. Education: Bachelor's (Required) Experience: with F&B software and ERP systems: 4 years (Required) Language: English, Kannada, Hindi (Required) Shift availability: Day Shift (Required) Night Shift (Required) Willingness to travel: 50% (Required) Work Location: In person Application Deadline: 04/08/2025 Expected Start Date: 08/08/2025

Key Responsibilities:1. Mise en Place & Production Support Assist in daily mise en place for all pastry items including doughs, batters, creams, and garnishes. Maintain quality and consistency across all preparations. Follow recipes and plating standards under guidance of senior chefs. 2. Inventory & Stock Management Track daily ingredient usage and report low-stock items. Assist in receiving, labeling, and storing of pastry ingredients. Ensure proper FIFO rotation and minimal wastage. 3. Display & Counter Management Support setup and maintenance of pastry displays to ensure visual appeal and freshness. Refill and reorganize counters during service to maintain presentation standards. 4.• Maintain cleanliness and organization of the pastry section. Follow all FSSAl hygiene and safety protocols. Assist in daily and weekly cleaning schedules. Job Type: Full-time Pay: From ₹18,000.00 per month Schedule: Morning shift Location: Noida, Uttar Pradesh (Required) Work Location: In person

Role Description This is a full-time on-site role for a Chef De Partie based in Ahmedabad. The Chef De Partie will be responsible for managing a specific section of the kitchen, preparing and cooking high-quality dishes, ensuring food preparation standards are met, and supervising junior staff. The Chef De Partie will actively collaborate with the Head Chef and Sous Chefs to maintain the kitchen's efficiency and ensure an excellent dining experience for all customers. Qualifications Proficiency in preparing, cooking, and presenting dishes within your specialty Experience with kitchen operations and food safety standards Ability to manage and mentor junior staff Strong organizational and time management skills Excellent attention to detail and creativity in food presentation Effective communication and leadership skills Relevant culinary degree or certification is preferred Previous experience in a professional kitchen setting is beneficial

Job Title/Role : DevOps Engineer Location : Chennai, Thoraipakkam Experience : 8+ Years Job Summary/Objective Supports and maintains cloud systems through Infrastructure as Code (IaC), CI/CD Pipelines, comprehensive observability monitoring and alerting, and general automation. Works closely with Platform Engineers leveraging the internal platform to drive the modernization of legacy application infrastructures. Lead software engineering teams in operating according to OEC standards. Key Responsibilities & Duties Designs, develops, and maintains cloud infrastructure and automated systems. Supports and maintains tools for deployment, observability, and operations. Contributes to development activities in all features of OEC’s Continuous Integration Platform. Collaborates with product, development, quality assurance, security, operations, and platform teams to maintain high-quality deployment artifacts. Designs, develops, and maintains scalable platform infrastructure and services. Follows established procedure and direction regarding authorized software (operating system and application) installed on servers and workstations. Oversees applications running, and identifies and resolves problems; continues performance enhancements with measurable benchmarks. Implements best practices for infrastructure as code (IaC)using tools like Terraform, CloudFormation, or Ansible. Manages and optimizes cloud environments (e.g., AWS, Azure) to ensure high availability and cost-efficiency. Collaborate with software engineering teams to integrate new services and optimize existing platform components. Supports the maintenance of all operational activities related to DevOps systems. Monitors and troubleshoot platform issues, ensuring prompt resolution and minimal impact on services. Implements security best practices and conducts regular security assessments to protect platform infrastructure Seeks opportunities to implement improvements in the development process and deployment pipeline. Champions automated testing and observability standards to ensure high confidence change releases. Documents and diagrams all DevOps and Continuous Delivery processes and systems. Provides support and training to other team members. Helps with orientation and onboarding of newly hired team members to ensure successful integration into the team and company. Education A bachelor’s degree from an accredited college or university is required, with a focus in Computer Science, Engineering, or related discipline. In the absence of a degree, equivalent work experience directly related to the key responsibilities of the role will be considered as a substitute for the degree. Experience, Skills and Key Competencies At least 8 years of experience in DevOps engineering with a fluency in Infrastructure as Code tools (Terraform, Chef, Packer), as well as: Experience working with Linux or Windows systems in virtual machines and containers as well as docker. Familiarity with monitoring, tuning, and configuration of app/Web tier. A background with scripting languages such as PowerShell and proven success managing automation pipelines and cli tools. Experience with modern observability tools like Open Telemetry, Datadog, Dynatrace, Grafana/Prometheus. Must also be able to demonstrate the following skills and abilities: Excellent problem solving and analytical skills, and can troubleshoot moderately complex problems and resolve issues across technology stacks. Solid business acumen. Understanding of architecture and infrastructure. Can effectively organize and manage day-to-day work and priorities, and use time, energy and resources to meet goals, deadlines, and deliverables. Strong communication skills. Ability to work collaboratively within and across teams. Can work independently under moderate supervision. Flexible and adaptable approach to work, and can easily adjust to shifts in priorities as the needs of the business change. Able to effectively work and thrive in a remote/hybrid work environment that has limited opportunities for in-person interactions. Strong experience with cloud platforms such as AWS, Azure. Proficiency in scripting and programming languages (e.g., Python, Bash, Go). Experience with containerization technologies (e.g., Docker, Kubernetes). Hands-on experience with CI/CD tools (e.g., Jenkins, GitLab CI, CircleCI). Strong understanding of networking, security, and system administration. Familiarity with observability tools (e.g., Datadog). Perks and Benefits: Competitive salary and benefits Group Medical Insurance ICICI Bank Multi Wallet Collaborative workspace Flexible working hours Hybrid working model What Makes Working at OEC Awesome? We have a new OEC Technology Centre of Excellence in Chennai, India! Our team is beyond thrilled to work with the new office, but we’re even more excited for the innovation and creativity that this living space will certainly inspire! We believe in surrounding ourselves with not only the best and the brightest individuals, but those that are unique and purpose-driven in all that they do. OEC India has been selected as one of the ‘Top 25 Safest Workplaces in India’ by KelpHR. OEC provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, colour, religion, creed, gender, sex (including pregnancy, childbirth, and related medical conditions), sexual orientation, gender identity, national origin, age, disability, genetic information or characteristics, marital status, familial status, veteran or military status, status regarding public assistance, membership or activity in a local commission, or any other protected status in accordance with applicable federal, state and local law

Job Title: Lead – Business Development About Swiggy Scenes Swiggy Scenes is a fast-growing vertical focused on curating the best of dining, live events, and exclusive experiences across India. From themed nights to chef's specials, Swiggy Scenes is designed to bring premium restaurant events and high-energy nightlife directly to our users' fingertips. We partner with restaurants, bars, cafes, and event organizers to build unforgettable moments across top cities. Role Summary As a Lead – Business Development & IP, you will be responsible for building and scaling the supply base of restaurants and venues hosting events on Swiggy Scenes. Additionally, you will conceptualize and execute IP-led formats (e.g., Swiggy Curated Nights, Chef Specials, Seasonal Concepts) in collaboration with internal stakeholders and external partners. You will play a leadership role in ensuring supply innovation, partner performance, and a compelling consumer-facing calendar of events. Key Responsibilities Identify and onboard high-potential restaurants, bars, and venues with strong event and experiential offerings. Drive city-level supply expansion by curating a pipeline of upcoming restaurant events and nightlife experiences. Ensure partner readiness with complete listing hygiene (visuals, pricing, logistics, terms). Develop and scale owned IPs for Swiggy Scenes including seasonal campaigns, experience nights, and thematic dining formats. Collaborate with the marketing and creative teams for branding, promotions, and on-ground execution. Manage and grow relationships with top restaurant partners to ensure exclusive listings, upsell opportunities, and sustained partner engagement. Conduct business reviews, performance tracking, and strategic input sessions with key accounts. Key Qualification And Skills Experience: 2-5 years in event partnerships, F&B sales, hospitality, or account management. Industry Knowledge: Prior experience in the food industry (restaurants, nightlife, or event ticketing is a plus). Strong negotiation and persuasion skills to onboard top-tier partners. Ability to manage multiple accounts and projects simultaneously. Comfortable with data tracking, reporting, and partner performance analysis. High energy, problem-solving mindset, and ability to work under pressure. "We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regards to race, colour, religion, sex, disability status, or any other characteristic protected by the law"

The Bread Bar is an all-day brunch café rooted in artisanal baking, seasonal menus, and an obsession with quality. We’re passionate about creating sourdough breads, viennoiserie, desserts, and innovative baked goods that bring people together. Role Overview: As Head Baker, you will lead the bakery team in daily production, recipe development, quality control, and innovation. You'll be responsible for overseeing the entire baking process — from sourcing ingredients to ensuring each loaf, pastry, and dessert reflects the high standards and creative spirit of The Bread Bar. Key Responsibilities: Production & Operations: Oversee daily baking operations, ensuring consistency, freshness, and quality. Manage production schedules to meet café demand and special orders. Supervise dough mixing, shaping, proofing, baking, and finishing processes. Recipe & Menu Development: Collaborate with the chef/owner on seasonal breads, pastries, and specials. Innovate new products aligned with The Bread Bar’s brand and customer preferences. Team Leadership: Train, mentor, and manage the bakery team. Foster a positive, efficient, and creative work environment. Ensure adherence to hygiene and food safety standards. Quality Control: Conduct daily checks on products to maintain high standards. Manage inventory, ordering, and supplier relationships to ensure the best ingredients. Collaboration & Brand Building: Work closely with the front-of-house and kitchen teams to coordinate service. Participate in special events, pop-ups, and collaborations that showcase our bakery. Key Requirements: Proven experience as a head baker or senior baker in an artisanal bakery, café, or hotel. Strong knowledge of sourdough breads, viennoiserie, laminated doughs, and classic as well as modern pastry techniques. Creative mindset with a passion for experimenting with new flavors and ideas. Ability to manage production, inventory, and a team. Strong organizational skills and attention to detail. Commitment to quality, consistency, and brand vision.

What will I be doing As the Chef de Partie, you will be responsible for performing the following tasks to the highest standards: Responsible for restaurant food production, including breakfast, room order, dinner and staff meal. Prepare menus as required in a timely manner and strictly in accordance with the recipe, standards and the standard of plating. Maintain compliance with FSAA requirements in all aspects of hotel operations. Operate all equipment, appliances and machines properly. Assist the Chef in maintaining focus in personnel training of new and current staff, work on SOP improvement and continuous improvement in all other areas. Actively participate in kitchen meetings to maintain continuous improvement of kitchen operations, achieve goals and maintain smooth communication. To do takeout work or work outside the kitchen when required. Ensure that all kitchen staff are informed about occupancy rates, forecast plans and revenue. Respond to each request to the satisfaction of the guest. Active learning and appropriate change where required. Accept constructive criticism with an open mind. Follow any new menu changes requested by the Chef and any working methods for new menus, daily specials and promotions. Work closely with the Chef in ordering food quantities for the day, maximise the use of food produce to eliminate waste and obtain the best rate of return. Regularly check on all equipment belonging to the department to ensure they are in good working order, report any problems to the Head Chef if necessary. Ensure that recipes and costs exist and are updated. Monitor the quality and quantity of food to ensure the maximum economy of raw materials. Attend monthly management meetings, operations meetings and organizes departmental meetings in the absence of the Chef. Check the quality of food prepared by staff according to the required standards and make necessary adjustments. Work closely with the Chef to determine the menu selection in regular meetings to satisfy both the guest and the segment. Master the use of all electrical equipment in the kitchen and observe how to handle them safely and carefully. Understand, practice and promote the teams working methods at all times to achieve the mission and objectives and the overall standards of the department. Ensure that all staff are fully aware of the hotels fire and life safety / emergency procedures Adopt the hotels safety policy. Perform any other reasonable duties and duties as assigned. What are we looking for High school or equivalent, preferably from a professional culinary school. 1 to 3 years kitchen management experience in a 4 or 5-star hotel restaurant

As the Commis, you will be responsible for performing the following tasks to the highest standards: Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. Supervise work operations. Support the Sous Chef or the Chef de Partie in ensuring smooth operation of the kitchen and prompt service at all times. Plan, prepare and implement high quality food and beverage products and set-ups in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards. Maintain all HACCP aspects within the hotel operation. Use all equipment, tools and machines appropriately. Work for off-site events when tasked. Complete tasks and jobs outside of the kitchen area when requested. Assist in inventory taking. Knowledgeable of hotel s occupancy, events, forecasts and achievements. Prepare menus as requested. Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to every guests requests. Learn and adapt to changes. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for A Commis serving Hilton Brands is always working on behalf of our Guests and working with other Team Members.