Chef De Froid Job Description Sample
Un Stagiaire – Assistant Chef De Produit (H/F)
SANOFI a pour ambition d'être un Leader Mondial et intégré de la Santé, centré sur les besoins des patients.
Rejoignez SANOFI et prenez part à notre ambition : protéger la santé, apporter l'espoir et améliorer la qualité de vie des sept milliards de personnes dans le monde.
Grâce à un environnement dynamique et diversifié, nous vous offrons des opportunités de développer vos compétences, réaliser vos objectifs et apporter votre contribution à des innovations capitales en matière de santé.
Dans ce contexte, Sanofi Aventis Groupe recherche :
UN STAGIAIRE – ASSISTANT CHEF DE PRODUIT (H/F)
Site de Campus Val de Bièvre – Gentilly (94)
Descriptif de la mission :
Au sein du service Global Marketing Cardiovasculaire de Sanofi Aventis Groupe, et en lien avec votre tuteur, vous apporterez votre support à l'équipe dans la préparation des activités commerciales et marketing du produit Praluent en développant du matériel promotionnel à destination des médecins et des patients.
Dans ce cadre, vous serez amené(e) à :
- Contribuer à la création du matériel Marketing à destination des différentes audiences internes et externes,
- Participer à la coordination et au suivi des interactions avec les filiales,
- Aider à la préparation des congrès internationaux,
- Assister à l'élaboration et à l'exécution de la stratégie marketing digital du produit.
Profil recherché :
Vous recherchez un stage conventionné, d'une durée de 6 mois, débutant entre février et avril 2018 dans le cadre d'une formation de niveau Bac+5/6 en Marketing de type Université, Faculté de Pharmacie ou Ecole de Commerce.
Pour ce stage, une première expérience en Marketing serait un plus.
Vous maîtrisez les logiciels du pack Office.
Intervenant dans un environnement international, vous êtes en capacité de converser aisément en anglais avec des interlocuteurs non francophones.
Autonome et rigoureux(se), vous êtes reconnu(e) pour vos qualités relationnelles et votre capacité d'adaptation.
Vous souhaitez en parallèle de vos apprentissages théoriques, les mettre en pratique immédiatement en entreprise, merci de nous transmettre vos CV et lettre de motivation.
Sanofi s'engage en faveur de l'accueil et de l'intégration des personnes en situation de handicap.
Sanofi is dedicated to supporting people through their health challenges. We are a global biopharmaceutical company focused on human health. We prevent illness with vaccines, provide innovative treatments to fight pain and ease suffering. We stand by the few who suffer from rare diseases and the millions with long-term chronic conditions.
With more than 100,000 people in 100 countries, Sanofi is transforming scientific innovation into healthcare solutions around the globe.
Sanofi, Empowering Life
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Chef De Partie - Ft Lauderdale
Job Description: A leadership role expediting and supporting the execution of culinary excellence within our Prepared Foods department. This will include food bars, food venues, culinary programs and fresh pack expediting.
Principle duties and responsibilities
o Oversee and expediting the Prepared Foods Sales floor [foods bars, venues and fresh pack retail] and ensure that fullness, quality, presentation and cleanliness are maintained daily at the highest level
o Drive Culinary excellence by being a champion for Food Quality and fostering a "Passion For Food" Culture in the front and back of the house
o Communicate regional merchandising expectations for the food bars, food venues, fresh pack and culinary programs to Team Members
o Ensure all signage and messaging is accurate and compliant
o Demonstrate advanced product knowledge and maintain awareness of new products
o Ensure integrity and execution of all menus, planograms and core items
o Provide on the spot coaching of TM to improve quality and consistency of products, merchandising standards and customer service
o Serve as a "Sales Floor Foodie" to assist and educate customers to enhance and elevate their culinary experience
o Coordinate Regional Prepared Foods tasting events
o Lead by example by demonstrating outstanding Hospitality to Whole Foods Market customers.
Required knowledge, skills, and abilities:
o Successful history of culinary, hospitality and kitchen experience
o Capable of teaching and training others in a constructive and positive manner
o Organized and systematic approach to work and the ability to prioritize efficiently and delegate responsibilities
o Excellent communication skills and a true team player
o Food safety certification
o Ability to work a flexible schedule including nights, weekends and holidays as required
o Genuine passion for food
o Standing and walking for extended periods of time, up to 8-10 hours.
o Bending, stooping, climbing.
o Mental and physical dexterity.
o Unassisted heavy lifting.
o Work in varying temperatures (coolers, etc. when needed).
o Ability to travel for training purposes or other meetings as required
o Repetitive hand and arm motion.
o Use of box cutter, baler, and hand truck.
This job description is intended to describe the general requirements for the performance of this job. It is not a complete statement of duties, responsibilities or requirements. Other duties not listed here may be assigned as necessary to ensure the proper operations of the team.
At Whole Foods Market we provide a fair and equal employment opportunity for all team members and candidates regardless of race, color, religion, national origin, gender, sexual orientation, age, marital status, or disability. Whole Foods Market hires and promotes individuals solely on the basis of their qualifications for the position to be filled.
Mercantile& Mash- Chef De Cuisine
Are you an F&B veteran and a foodie at heart? Maybe you're a boss cook looking for their next career move while dreaming of heading south to finally bid winter farewell. Join one of the Southeast's top Food & Beverage groups as a Chef de Cuisine.
The Indigo Road Restaurant Group is actively looking for an experienced Chef de Cuisine to join our Mercantile & Mash Team. This full time position will consist of about 40 hours a week in one of the hottest restaurants located in the heart of downtown Charleston! We're a small team that accomplishes big things; our main purpose is to deliver an unforgettable dining experience to each and every guest (And have fun while doing it, of course.)
You know that happy food is made by happy chef's, so you'll supervise and motivate the kitchen staff, sharing inspiration and ideas with them daily to teach and keep energy high.
To ensure the highest quality is coming out of the kitchen, you'll advise in training, preparation, and production of all menu items.
You'll work with the kitchen staff to establish a consistent schedule, while managing labor costs and anticipating future employment needs.
Holding the kitchen staff accountable is part of your role; you'll uphold standards of conduct per handbook expectations.
Ensure that the kitchen operates in a timely way that meets our quality and standards.
Control food costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
Adhere to all DHEC regulations for cleanliness and sanitation, reporting any accidents.
Work closely with the Executive Chef to prepare and design menu items.
Produce high quality plates as it relates to both design and taste, following proper presentation and garnish set up for all dishes.
Stock and maintain sufficient food product level at line stations to assure a smooth service period.
Assists in food prep assignments during off-peak periods as needed.
Maintain close relationships with local vendors, farms, etc.
Ensure that the guest experience is the number one goal at the end of all we do.
Perform a daily walk-through of inventory to determine daily production.
Conduct proper ordering procedures to maintain par levels of all kitchen products
2+ years of experience in kitchen preparation and culinary experience in a high-volume environment.
Understanding of professional cooking and knife handling skills.
Understanding and knowledge of kitchen safety, sanitation and food handling procedures.
Basic food cost knowledge.
Ability to handle emergency situations and provide solutions quickly and effectively.
Must be available to work nights, weekends and holidays.
Must be able to exercise good judgment and decision-making abilities.
Must be able to supervise multiple levels of culinary workers.
Must be able to communicate clearly with managers, kitchen and restaurant employees.
If you're a motivated, kind-hearted and fun-loving individual, we want to hear from you!
Indigo Road Restaurant Group is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, age, religion, sex, sexual orientation, genetic information, gender identity, national origin, citizenship, familial, pregnancy, veteran or disability status.
Chef De Cuisine Needed For Busy Gastropub!
- Manage and direct a diverse crew of culinary professionals.
- Hire, coach, train and direct all culinary staff.
- Maintain proper scheduling, employee reviews and initiate pay changes as needed
- Develop Sous Chef and Lead Cook to take on additional leadership and management duties.
- Directly responsible for food control labor costs, menu changes and standardization of recipe production to ensure consistency.
- Establish presentation techniques and ensure quality standards.
- Ensure proper equipment operation/maintenance, proper safety and sanitation policies for the followed work areas
- Achieve 100% guest satisfaction through plate presentation and taste.
- Consistently maintains a positive attitude, which supports a team environment.
- Promotes positive public relations with guests.
- Maintain safety, including universal precautions, safe work practices, established fire/safety/disaster plans, risk management and security
- Effectively communicate both orally and in writing.
- Bachelor degree or related Culinary degree
-Minimum of four years of industry and culinary management experience.
-Demonstrate proven leadership abilities, commitment to customer service, strong organizational and time management skills.
-Menu development and pricing.
-Computer Skills; Microsoft Office applications.
Please email resumes to: email@example.com
Innovation Maker / Chef De Projets Innovation H/F
Notre service Innovation basé à Cestas, recherche pour compléter ses effectifs un/une :
Innovation Maker / Chef de Projets Innovation H/F
Chef De Cuisine (1044335_Rr00000000)
NYU Langone Health is a world-class, patient-centered, integrated academic medical center, known for its excellence in clinical care, research, and education. It comprises more than 200 locations throughout the New York area, including five inpatient locations, a children's hospital, three emergency rooms and a level 1 trauma center. Also part of NYU Langone Health is the Laura and Isaac Perlmutter Cancer Center, a National Cancer Institute¿designated cancer center, and NYU School of Medicine, which since 1841 has trained thousands of physicians and scientists who have helped to shape the course of medical history. For more information, go to nyulangone.org, and interact with us on Facebook, Twitter, YouTube and Instagram.
We have an exciting opportunity to join our team as a Chef De Cuisine.
Responsible for coordinating all activities related to the requisition, forecasting, production and distribution of patient and non-patient food from the main kitchen production site. Works with the Executive Chef to establish policy, procedures, goals and objectives for the area.
Provides a NYULMC luxury Catering dining experience in a warm and personalized manner.
Provides clients with the highest quality of food product that consistently and effectively reflect the luxurious nature of NYULMC catering.
Prepares food items in accordance to recipes to support menu.
Ensures the highest quality of food preparation and presentation.
Ensures smooth kitchen operation by communicating with the Catering Team.
Maintains kitchen equipment and utensils with care; and an organized, clean and sanitary work area in accordance with the Joint Commission and all Federal, State, and Local Regulations.
Develops standardized recipes which allow catering to operate at an acceptable food cost and to ensure that the monthly forecasted food cost is achieved.
Participated in developing and adhering to departmental operating and capital budgets.
Is responsible for all operational aspect of the culinary catering experience in the absence of the Executive Chef/Catering.
High School Diploma. Five Years of comparable experience. Must be knowledgeable in food production, inspection, and sanitation procedures. Should be able to communicate with employees and management in written and oral form. Excellent communication skills required.
Associate's Degree in Culinary Management, or Culinary Arts, and four years experience at a management level in a large volume feeding establishment managing other management personnel in a large-scale operation.
Qualified candidates must be able to effectively communicate with all levels of the organization.
NYU Langone Health provides its staff with far more than just a place to work. Rather, we are an institution you can be proud of, an institution where you'll feel good about devoting your time and your talents.
NYU Langone Health is an equal opportunity and affirmative action employer committed to diversity and inclusion in all aspects of recruiting and employment. All qualified individuals are encouraged to apply and will receive consideration without regard to race, color, gender, gender identity or expression, sex, sexual orientation, transgender status, gender dysphoria, national origin, age, religion, disability, military and veteran status, marital or parental status, citizenship status, genetic information or any other factor which cannot lawfully be used as a basis for an employment decision. We require applications to be completed online.
If you wish to view NYU Langone Health's EEO policies, please click here. Please click here to view the Federal "EEO is the law" poster or visit https://www.dol.gov/ofccp/regs/compliance/posters/ofccpost.htm for more information. To view the Pay Transparency Notice, please click here.
Chef De Cuisine
Viceroy L'Ermitage Beverly Hills stands among the finest of Beverly Hills California luxury hotels, a stately property embodying the spirit of a sophisticated private club and a gracious urban residence. Viceroy L'Ermitage Beverly Hills is a 5 star, 5 diamond hotel in the heart of Beverly Hills, offering the personalized touch and familiar ambiance of an exclusive residence.
The Chef de Cuisine will oversee the kitchen, plan and be responsible for food production and management of all food while taking ownership for the development and quality of the kitchen areas. The Chef de Cuisine will report directly to the Executive Chef.
General Responsibilities Include:
Ensure all kitchens are compliant with Food & Beverage service standards and controls.
Ensure that all kitchen operations, including Colleague Cafeteria, are compliant with legislated food safety regulations.
Responsible for attaining food cost of sales goals by overseeing ordering, inventories and food controls for the entire division. Will work with food stores to ensure proper delivery and quality of all food items.
Assist in the annual planning of the Food & Beverage budget, with Executive Chef, as it pertains to the kitchen (food cost, productivities), as well as implementation and regular monitoring of the budget/forecasts.
Work with chefs to ensure that the weekly productivity forecast is completed accurately and in a timely fashion.
Source local ingredients for seasonal food items.
Ensure that all menus are created using guest feedback, industry trends, competitive intelligence, seasonal offerings and all service standards.
Work together with the Executive Chef and Food & Beverage Managers on all areas pertaining to menus and food service. Play an active role in the Food & Beverage operation meetings.
Develop menus, with Executive Chef, for all food operations. Ensure all menu items are costed accurately.
Liaise with all departments to ensure that there is clear communication and understanding and positive relationships between the departments and the kitchen.
Ensure heart of house is clean and well maintained-maintain effective preventative maintenance program for all kitchens.
Responsible for the Stewarding department and its operation-including all results as it pertains to Health & Safety and Employee engagement.
Responsible for completing, together with Sous Chefs, the My Learning Plans for all new Culinary and Stewarding colleagues.
Ensure that all Culinary and Stewarding colleagues have completed up-to-date training for their respective positions
Responsible for all recruiting and retention initiatives in the kitchen and stewarding areas.
5-6 years experience in multi-outlet kitchens with a strong general operational knowledge and a minimum of 2-3 years in a senior culinary leadership role prefered.
Fine dining restaurant and/or hotel experience preferred.
Previous experience at a 4/5 Diamond/Star rated hotel preferred.
Diploma/Degree in Culinary Arts or related discipline preferred. Culinary training/certification required.
ServSafe certification required
Ability to prioritize and make effective decisions.
Excellent written and verbal communication skills essential.
Able to develop strong work relationships with both guests and colleagues.
Computer literacy, with a strong knowledge of Word, Excel, Word, Outlook and PowerPoint.
Flexible schedule - Willing and able to work shift duties that may include evenings, nights, weekends and holidays.
- Occasionally: Pushing/Pulling; Travel; Far Vision
Frequently: Sitting; Walking; Climbing stairs; Crouching/Bending/Stooping; Near Vision; Lifting/Carrying (# lbs) – up to 50 lbs
Constantly: Reaching; Grasping; Hearing; Talking; Smelling; Observing
Grooming: All colleagues must maintain a neat, and well groomed appearance (specific standards will be provided).
This job posting in no way states or implies that these are the only duties to be performed by the colleague occupying this position. Colleagues will be required to perform any other job-related duties assigned by their supervisor.
Viceroy Hotel Group is a leading hotel company that combines desirable location, unique design, destination dining and personalized service that touches the heart and soul of our guests. As an industry leader in creativity and innovation, our hotels draw upon the diverse backgrounds and talent of our extraordinary team for optimal success. EOE
L'Ermitage participates in the Department of Homeland Security's E-Verify Program to verify the employment eligibility of all newly hired employees. Please review this important notice:
Chef De Partie
Job Title: Chef de Partie
Department: Event Services/Citilites Restaurant and Bar
Reports to: Executive Chef
FLSA Status: Non-Exempt, Hourly/FT40
Shift: 1st, evenings and weekends as required by special events
Date: November 2017
VTA offers a total compensation package that includes Health, Dental, Vision, 403B, Paid Holidays, Vacation and Sick Time.
This position is responsible for assistance in leading preparation and presentation of all food items for the restaurant and catering sides of the business.
Duties and Responsibilities
Primary responsibility is oversight of catering production and execution of catered events.
Assists the Sous Chef and Executive Chef in supervising hourly kitchen staff in the preparation of menu items. Assures all plates are to specification and that quality and consistency are maintained.
Assists the Sous Chef in accurate and timely execution of items on both catering and restaurant prep sheets attends weekly event meetings in place of other kitchen management when necessary to ensure accurate and successful event execution.
Assist with training for kitchen staff.
Oversees dishwashers and cooks, and assures proper disposal, cleaning, and storage of items.
Helps monitor proper food inventories as needed for all upcoming events. Also, responsible for the proper serving temperature and storage of all food per the guidelines outlined by the health department.
Encourages additional training and development of staff. Mentors staff in additional skills, health and nutrition guidelines, proper inventories and ordering of supplies, cleanliness and equipment maintenance etc.
Fosters a teamwork atmosphere with all staff so that major events or busy times in restaurant are accomplished with minimum stress.
Responsible for the operation and maintenance of all equipment, cleanliness of front and back of house. Works closely with operations to ensure this.
Other duties as assigned.
Possess basic knowledge of Microsoft Office and Outlook.
Must be able to work effectively with a variety of personalities and successfully communicate with all levels inside the organization and outside clientele.
Must possess excellent planning and organizational skills, written and verbal communication skills, interpersonal skills.
Education / Experience:
- Must possess professional accredited degree as Chef or proven equivalent of at least 3-5years experience as line cook or sous chef in a medium to large restaurant and catering setting.
This position requires a willingness to work a flexible schedule that will require weekend and/or evening work. Working conditions are normal for a kitchen/catering environment.
While performing the duties of this job, the employee is regularly required to stand, walk, use hands, reach with hands and arms, talk and hear. The employee must frequently lift and/or move up to 40 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception and ability to adjust focus.
The VTA Celebrates Diversity! We are an EE/M/F/D/V Employer by Choice!
Chef De Partie
1.Preparesand specializes in specific food group (i.e. meat, fish, vegetables, sauces,desserts, etc.).
Removesfood items from refrigerators/freezers/storage areas according to amountsrequired for each meal service.
Preparesfood items according to established recipes and menus.
Utilizes various kitchen utensils and equipment in safeand efficient manner.
Placesfood items in appropriate cooking pans and cooks according to menu requests.
2.Portionsfood products according to established portion control guidelines.
3.Placespanned food on meal tray assembly line and/or serves food according to menurequests.
4.Addressesand resolves customer questions and/or complaints.
5.Removesunused food and wraps, dates, labels and stores accordingly. Discards food not meeting time andtemperature guidelines.
6.Complieswith all applicable sanitation, safety and fire regulations. Cleans respectivework area, equipment and utensils.
7.InformsExecutive Chef of inventory overages or shortages, as needed.
8.Reportsany malfunctioning equipment or utensils to Executive Chef.
9.Performsrelated duties as required.
Successfulcompletion of a Culinary Arts training program, required.
ServSafe, HACCP or related food safetycertification, preferred.
Minimum of two (2) years culinary/food serviceexperience, required.
Chef De Projet Informatique - Responsable De Programme H/F
Dans le cadre d'un environnement stimulant et intégrant les dernières technologies des systèmes d'information, offrez-vous la possibilité de travailler sur des problématiques métiers multiples et formatrices. Venez participer à la transformation digitale de l'entreprise et aux nombreux projets de développement du Groupe pour les 10 prochaines années.
Vous contribuerez au sein d'équipes pluridisciplinaires à des projets de toutes tailles et intégrant tous les métiers d'une grande entreprise en mode collaboratif.
Vos capacités et votre agilité vous donneront les moyens de poursuivre une carrière motivante et profondément ouverte sur un développement durable.
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