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All our jobs and internships in the Journal des Palaces

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	Head Chef (M/F) Flying Seahorse - Luxury company or house (Stains, France) Contract type: Long term contract Job status: Based on experience Values: Honesty, Teamwork, Flexibility, Attention to Detail, Adaptability Skills: Ingredient substitution expertise Dietary restriction knowledge Flavor pairing and balance Creative plating techniques Knowledge of modern cooking trends Precision in cooking techniques Flexibility in adapting dishes to client preferences Personalization of tasting menus Ability to innovate traditional dishes Sensory analysis (taste, smell, texture) Molecular gastronomy techniques Knowledge of exotic and rare ingredients Guest-focused culinary experience Attention to dietary preferences (vegan, gluten-free, etc.) Seasonal menu adaptation Collaboration with front-of-house staff for customization Expertise in sous-vide and advanced cooking methods Ability to balance aesthetics with taste Strong intuition for adjusting dishes in real-time Discover your benefits here! Consecutive weekly days off: 2

	Sous Chef (M/F) Flying Seahorse - Luxury company or house (Stains, France) Contract type: Long term contract Job status: Based on experience Values: Honesty, Teamwork, Flexibility, Attention to Detail, Adaptability Skills: Ingredient substitution expertise Dietary restriction knowledge Flavor pairing and balance Creative plating techniques Knowledge of modern cooking trends Precision in cooking techniques Flexibility in adapting dishes to client preferences Personalization of tasting menus Ability to innovate traditional dishes Sensory analysis (taste, smell, texture) Molecular gastronomy techniques Knowledge of exotic and rare ingredients Guest-focused culinary experience Attention to dietary preferences (vegan, gluten-free, etc.) Seasonal menu adaptation Collaboration with front-of-house staff for customization Expertise in sous-vide and advanced cooking methods Ability to balance aesthetics with taste Strong intuition for adjusting dishes in real-time Discover your benefits here! Consecutive weekly days off: 2

	Chef de Réception (F/M) Westin Bora Bora - 5-star Hotel (Anau, French Polynesia) Contract type: Fixed term contract (Replacement) Job status: Manager Values: Honesty, Teamwork, Flexibility, Attention to Detail, Adaptability Skills: Ingredient substitution expertise Dietary restriction knowledge Flavor pairing and balance Creative plating techniques Knowledge of modern cooking trends Precision in cooking techniques Flexibility in adapting dishes to client preferences Personalization of tasting menus Ability to innovate traditional dishes Sensory analysis (taste, smell, texture) Molecular gastronomy techniques Knowledge of exotic and rare ingredients Guest-focused culinary experience Attention to dietary preferences (vegan, gluten-free, etc.) Seasonal menu adaptation Collaboration with front-of-house staff for customization Expertise in sous-vide and advanced cooking methods Ability to balance aesthetics with taste Strong intuition for adjusting dishes in real-time Discover your benefits here! Advantages: - Logement meublé fourni (prise en charge consommation en électricité, eau, connexion internet). - Prise en charge d'un repas par jour (caféteria employés). - Prise en charge des billets d'avion aller-retour, au bout d'1 an d'ancienneté. - Prise en charge de la navette entre l’hôtel et l’ile principale selon les horaires et les conditions établis par l’hôtel. - Service charge 2025 (supplément annuel de rémunération, si présence du 1er janvier 2025 au 31 décembre 2025). - Tarifs préférentiels au sein du groupe Marriott et du groupe Wane. - Prime pour notre Employé du mois. - Fête du Personnel. - Mutuelle d'entreprise.

	Demi chef Pâtisserie -Summer 2025 (M/F) Mont Cervin Palace - The Leading Hotels of the World (Zermatt, Switzerland) Contract type: Fixed term contract Duration: to 4 at 5 months Job status: Employee Values: Honesty, Teamwork, Flexibility, Attention to Detail, Adaptability Skills: Ingredient substitution expertise Dietary restriction knowledge Flavor pairing and balance Creative plating techniques Knowledge of modern cooking trends Precision in cooking techniques Flexibility in adapting dishes to client preferences Personalization of tasting menus Ability to innovate traditional dishes Sensory analysis (taste, smell, texture) Molecular gastronomy techniques Knowledge of exotic and rare ingredients Guest-focused culinary experience Attention to dietary preferences (vegan, gluten-free, etc.) Seasonal menu adaptation Collaboration with front-of-house staff for customization Expertise in sous-vide and advanced cooking methods Ability to balance aesthetics with taste Strong intuition for adjusting dishes in real-time Discover your benefits here! Accomodation: Yes Advantages: We Offer Central staff accommodation in the heart of Zermatt Employee, Family & Friends room rates and other discounts (for example in the numerous restaurants of the MRH-Zermatt SA Hotels) A fitness room for our employees is at your disposal as well as a wide range of sports activities in Zermatt Access to our pool area during staff swims Through a support programme, the doors to various courses, for example those of the Ritzy company, are open to you Discounts on seasonal or annual mountain railway tickets with the Zermatt Residents' Card We support employees who do not want to / cannot work in Zermatt during the winter and summer season, together with our cooperation hotels, in their search for a complementary position.

	Executive Chef (M/F) Maison Boulud Montreal - The Dinex Group (Montreal, Canada) Contract type: Long term contract Job status: Manager Skills: Ingredient substitution expertise Dietary restriction knowledge Flavor pairing and balance Creative plating techniques Knowledge of modern cooking trends Precision in cooking techniques Flexibility in adapting dishes to client preferences Personalization of tasting menus Ability to innovate traditional dishes Sensory analysis (taste, smell, texture) Molecular gastronomy techniques Knowledge of exotic and rare ingredients Guest-focused culinary experience Attention to dietary preferences (vegan, gluten-free, etc.) Seasonal menu adaptation Collaboration with front-of-house staff for customization Expertise in sous-vide and advanced cooking methods Ability to balance aesthetics with taste Strong intuition for adjusting dishes in real-time Discover your benefits here! Consecutive weekly days off: 2

	Distribution & Revenue Management Coordinator (M/F) Oetker Collection Masterpiece hotels - Hospitality group (Paris, France) Contract type: Long term contract Job status: Supervisor Values: - Family Spirit - Elegance - Genuine Kindness Skills: Ingredient substitution expertise Dietary restriction knowledge Flavor pairing and balance Creative plating techniques Knowledge of modern cooking trends Precision in cooking techniques Flexibility in adapting dishes to client preferences Personalization of tasting menus Ability to innovate traditional dishes Sensory analysis (taste, smell, texture) Molecular gastronomy techniques Knowledge of exotic and rare ingredients Guest-focused culinary experience Attention to dietary preferences (vegan, gluten-free, etc.) Seasonal menu adaptation Collaboration with front-of-house staff for customization Expertise in sous-vide and advanced cooking methods Ability to balance aesthetics with taste Strong intuition for adjusting dishes in real-time Discover your benefits here! Consecutive weekly days off: 2 Advantages: International environment 13th month salary paid in November (prorated for the first year based on time worked) Meal benefit: food allowance of €182.60 per month Health: 60% coverage for health insurance 75% coverage for transportation

	Apprenti(e) peintre (M/F) Molitor - 5-star Hotel (Paris, France) Contract type: Sandwich training Duration: to 12 at 24 months Job status: Other (internship, VIE...) Values: - Family Spirit - Elegance - Genuine Kindness Skills: Ingredient substitution expertise Dietary restriction knowledge Flavor pairing and balance Creative plating techniques Knowledge of modern cooking trends Precision in cooking techniques Flexibility in adapting dishes to client preferences Personalization of tasting menus Ability to innovate traditional dishes Sensory analysis (taste, smell, texture) Molecular gastronomy techniques Knowledge of exotic and rare ingredients Guest-focused culinary experience Attention to dietary preferences (vegan, gluten-free, etc.) Seasonal menu adaptation Collaboration with front-of-house staff for customization Expertise in sous-vide and advanced cooking methods Ability to balance aesthetics with taste Strong intuition for adjusting dishes in real-time Discover your benefits here! Consecutive weekly days off: 2 Advantages: A votre rémunération mensuelle s’ajoute : Un 13ème mois (après 1 mois d'ancienneté) versé en juillet et décembre Indemnité nourriture, prime d’intéressement / plan d’épargne entreprise Primes diverses (ventes, challenges etc) Remboursement pass navigo à 70% ou prime véhicule Une garantie frais de santé et prévoyance Nos avantages : Nuit découverte offerte pour 2 personnes Horaire en continu Des avantages avec la Carte Accor Bienvenue (séjours, achats, loisirs etc ) Formations et promotions en interne

	Pastry chef de partie (M/F) La Bastide By Andrea Calstier (North Salem, New York, United States) Contract type: Long term contract Job status: Employee Skills: Ingredient substitution expertise Dietary restriction knowledge Flavor pairing and balance Creative plating techniques Knowledge of modern cooking trends Precision in cooking techniques Flexibility in adapting dishes to client preferences Personalization of tasting menus Ability to innovate traditional dishes Sensory analysis (taste, smell, texture) Molecular gastronomy techniques Knowledge of exotic and rare ingredients Guest-focused culinary experience Attention to dietary preferences (vegan, gluten-free, etc.) Seasonal menu adaptation Collaboration with front-of-house staff for customization Expertise in sous-vide and advanced cooking methods Ability to balance aesthetics with taste Strong intuition for adjusting dishes in real-time Discover your benefits here! Consecutive weekly days off: 2 Advantages: $20-$24/h - 45h/ week Deux jours de repos consécutif par semaine Dining Discount (20%)

	Restaurant Manager (M/F) La Bastide By Andrea Calstier (North Salem, New York, United States) Contract type: Long term contract Job status: Manager Skills: Ingredient substitution expertise Dietary restriction knowledge Flavor pairing and balance Creative plating techniques Knowledge of modern cooking trends Precision in cooking techniques Flexibility in adapting dishes to client preferences Personalization of tasting menus Ability to innovate traditional dishes Sensory analysis (taste, smell, texture) Molecular gastronomy techniques Knowledge of exotic and rare ingredients Guest-focused culinary experience Attention to dietary preferences (vegan, gluten-free, etc.) Seasonal menu adaptation Collaboration with front-of-house staff for customization Expertise in sous-vide and advanced cooking methods Ability to balance aesthetics with taste Strong intuition for adjusting dishes in real-time Discover your benefits here! Consecutive weekly days off: 2 Advantages: Paid Time Off (4 weeks per year) Dining Discounts (20%)

	Sous chef (japanese cuisine) (M/F) Aqua Kyoto (Paris, France) Contract type: Long term contract Job status: Supervisor Values: - Family Spirit - Elegance - Genuine Kindness Skills: Ingredient substitution expertise Dietary restriction knowledge Flavor pairing and balance Creative plating techniques Knowledge of modern cooking trends Precision in cooking techniques Flexibility in adapting dishes to client preferences Personalization of tasting menus Ability to innovate traditional dishes Sensory analysis (taste, smell, texture) Molecular gastronomy techniques Knowledge of exotic and rare ingredients Guest-focused culinary experience Attention to dietary preferences (vegan, gluten-free, etc.) Seasonal menu adaptation Collaboration with front-of-house staff for customization Expertise in sous-vide and advanced cooking methods Ability to balance aesthetics with taste Strong intuition for adjusting dishes in real-time

	Head sushi chef (M/F) Aqua Kyoto (Paris, France) Contract type: Long term contract Job status: Manager Values: - Family Spirit - Elegance - Genuine Kindness Skills: Ingredient substitution expertise Dietary restriction knowledge Flavor pairing and balance Creative plating techniques Knowledge of modern cooking trends Precision in cooking techniques Flexibility in adapting dishes to client preferences Personalization of tasting menus Ability to innovate traditional dishes Sensory analysis (taste, smell, texture) Molecular gastronomy techniques Knowledge of exotic and rare ingredients Guest-focused culinary experience Attention to dietary preferences (vegan, gluten-free, etc.) Seasonal menu adaptation Collaboration with front-of-house staff for customization Expertise in sous-vide and advanced cooking methods Ability to balance aesthetics with taste Strong intuition for adjusting dishes in real-time

	Commis Pâtisserie - summer 2025 (M/F) Mont Cervin Palace - The Leading Hotels of the World (Zermatt, Switzerland) Contract type: Fixed term contract Duration: to 4 at 5 months Job status: Employee Values: - Family Spirit - Elegance - Genuine Kindness Skills: Ingredient substitution expertise Dietary restriction knowledge Flavor pairing and balance Creative plating techniques Knowledge of modern cooking trends Precision in cooking techniques Flexibility in adapting dishes to client preferences Personalization of tasting menus Ability to innovate traditional dishes Sensory analysis (taste, smell, texture) Molecular gastronomy techniques Knowledge of exotic and rare ingredients Guest-focused culinary experience Attention to dietary preferences (vegan, gluten-free, etc.) Seasonal menu adaptation Collaboration with front-of-house staff for customization Expertise in sous-vide and advanced cooking methods Ability to balance aesthetics with taste Strong intuition for adjusting dishes in real-time Discover your benefits here! Advantages: We Offer Central staff accommodation in the heart of Zermatt Employee, Family & Friends room rates and other discounts (for example in the numerous restaurants of the MRH-Zermatt SA Hotels) A fitness room for our employees is at your disposal as well as a wide range of sports activities in Zermatt Access to our pool area during staff swims Through a support program, the doors to various courses, for example those of the Ritzy company, are open to you Discounts on seasonal or annual mountain railway tickets with the Zermatt Residents' Card We support employees who do not want to / cannot work in Zermatt during the winter and summer season, together with our cooperation hotels, in their search for a complementary position.

	Chef de partie (grill) - summer 2025 (M/F) Mont Cervin Palace - The Leading Hotels of the World (Zermatt, Switzerland) Contract type: Fixed term contract Duration: 5 months Job status: Employee Values: - Family Spirit - Elegance - Genuine Kindness Skills: Ingredient substitution expertise Dietary restriction knowledge Flavor pairing and balance Creative plating techniques Knowledge of modern cooking trends Precision in cooking techniques Flexibility in adapting dishes to client preferences Personalization of tasting menus Ability to innovate traditional dishes Sensory analysis (taste, smell, texture) Molecular gastronomy techniques Knowledge of exotic and rare ingredients Guest-focused culinary experience Attention to dietary preferences (vegan, gluten-free, etc.) Seasonal menu adaptation Collaboration with front-of-house staff for customization Expertise in sous-vide and advanced cooking methods Ability to balance aesthetics with taste Strong intuition for adjusting dishes in real-time Discover your benefits here! Advantages: We offer Central employee accommodation in the heart of Zermatt and Täsch Employee, Family & Friends room rates and other discounts (for example in the numerous restaurants of the MRH-Zermatt SA hotels) An exclusive fitness room for our employees is available to you as well as a wide range of sports activities in Zermatt Access to our pool area during staff swimming sessions A support program opens the doors to various courses, for example from the company Ritzy Discounts on season or annual mountain railway passes with the Zermatt resident card We support employees who do not want to / cannot work in Zermatt during the winter and summer seasons, together with our co-operating hotels, in their search for a complementary position.

	Breakfast cook - summer 2025 (M/F) Mont Cervin Palace - The Leading Hotels of the World (Zermatt, Switzerland) Contract type: Fixed term contract (Seasonal) Duration: to 4 at 5 months Job status: Values: - Family Spirit - Elegance - Genuine Kindness Skills: Ingredient substitution expertise Dietary restriction knowledge Flavor pairing and balance Creative plating techniques Knowledge of modern cooking trends Precision in cooking techniques Flexibility in adapting dishes to client preferences Personalization of tasting menus Ability to innovate traditional dishes Sensory analysis (taste, smell, texture) Molecular gastronomy techniques Knowledge of exotic and rare ingredients Guest-focused culinary experience Attention to dietary preferences (vegan, gluten-free, etc.) Seasonal menu adaptation Collaboration with front-of-house staff for customization Expertise in sous-vide and advanced cooking methods Ability to balance aesthetics with taste Strong intuition for adjusting dishes in real-time Discover your benefits here! Advantages: We offer Central employee accommodation in the heart of Zermatt Employee, Family & Friends room rates and other discounts (for example in the numerous restaurants of the MRH-Zermatt SA hotels) Fitness room available for our employees as well as a wide range of sports activities in Zermatt Access to our pool area during staff swimming sessions A support programme opens the doors to various courses, for example from the company Ritzy Discounts on season or annual mountain railway passes with the Zermatt resident card We support employees who do not want to / cannot work in Zermatt during the winter and summer season, together with our co-operating hotels, in their search for a complementary position

	Spa Manager (yearly contract) (M/F) Mont Cervin Palace - The Leading Hotels of the World (Zermatt, Switzerland) Contract type: Long term contract Job status: Manager Values: - Family Spirit - Elegance - Genuine Kindness Skills: Ingredient substitution expertise Dietary restriction knowledge Flavor pairing and balance Creative plating techniques Knowledge of modern cooking trends Precision in cooking techniques Flexibility in adapting dishes to client preferences Personalization of tasting menus Ability to innovate traditional dishes Sensory analysis (taste, smell, texture) Molecular gastronomy techniques Knowledge of exotic and rare ingredients Guest-focused culinary experience Attention to dietary preferences (vegan, gluten-free, etc.) Seasonal menu adaptation Collaboration with front-of-house staff for customization Expertise in sous-vide and advanced cooking methods Ability to balance aesthetics with taste Strong intuition for adjusting dishes in real-time Discover your benefits here! Advantages: We Offer Central staff accommodation in the heart of Zermatt and Täsch Employee, Family & Friends room rates and other discounts (for example in the numerous restaurants of the MRH-Zermatt SA Hotels) A fitness room for our employees is at your disposal as well as a wide range of sports activities in Zermatt Access to our pool area during staff swims Through a support programme, the doors to various courses, for example those of the Ritzy company, are open to you Discounts on seasonal or annual mountain railway tickets with the Zermatt Residents' Card We support employees who do not want to / cannot work in Zermatt during the winter and summer season, together with our cooperation hotels, in their search for a complementary position.

	Reservation Agent (m / w) in annual position (M/F) Mont Cervin Palace - The Leading Hotels of the World (Zermatt, Switzerland) Contract type: Long term contract Job status: Employee Values: - Family Spirit - Elegance - Genuine Kindness Skills: Ingredient substitution expertise Dietary restriction knowledge Flavor pairing and balance Creative plating techniques Knowledge of modern cooking trends Precision in cooking techniques Flexibility in adapting dishes to client preferences Personalization of tasting menus Ability to innovate traditional dishes Sensory analysis (taste, smell, texture) Molecular gastronomy techniques Knowledge of exotic and rare ingredients Guest-focused culinary experience Attention to dietary preferences (vegan, gluten-free, etc.) Seasonal menu adaptation Collaboration with front-of-house staff for customization Expertise in sous-vide and advanced cooking methods Ability to balance aesthetics with taste Strong intuition for adjusting dishes in real-time Discover your benefits here! Advantages: We offer: Central staff accommodation in the heart of Zermatt and Täsch Employee, Family & Friends room rates and other discounts (for example in the numerous restaurants of the MRH-Zermatt SA Hotels) A fitness room for our employees is at your disposal as well as a wide range of sports activities in Zermatt Access to our pool area during staff swims Through a support programme, the doors to various courses, for example those of the Ritzy company, are open to you Discounts on seasonal or annual mountain railway tickets with the Zermatt Residents' Card We support employees who do not want to / cannot work in Zermatt during the winter and summer season, together with our cooperation hotels, in their search for a complementary position.

	Front office manager (yearly contract) (M/F) Mont Cervin Palace - The Leading Hotels of the World (Zermatt, Switzerland) Contract type: Long term contract Job status: Manager Values: - Family Spirit - Elegance - Genuine Kindness Skills: Ingredient substitution expertise Dietary restriction knowledge Flavor pairing and balance Creative plating techniques Knowledge of modern cooking trends Precision in cooking techniques Flexibility in adapting dishes to client preferences Personalization of tasting menus Ability to innovate traditional dishes Sensory analysis (taste, smell, texture) Molecular gastronomy techniques Knowledge of exotic and rare ingredients Guest-focused culinary experience Attention to dietary preferences (vegan, gluten-free, etc.) Seasonal menu adaptation Collaboration with front-of-house staff for customization Expertise in sous-vide and advanced cooking methods Ability to balance aesthetics with taste Strong intuition for adjusting dishes in real-time Discover your benefits here! Advantages: We offer Central staff accommodation in the heart of Zermatt or Täsch Employee, Family & Friends room rates and other discounts (for example in the numerous restaurants of the MRH-Zermatt SA Hotels) A fitness room for our employees is at your disposal as well as a wide range of sports activities in Zermatt Access to our pool area during staff swim Through a support program, the doors to various courses, for example those of the Ritzy company, are open to you Discounts on seasonal or annual mountain railway tickets with the Zermatt Residents' Card We support employees who do not want to / cannot work in Zermatt during the winter and summer season, together with our cooperation hotels, in their search for a complementary position.

	Executive Housekeeper (M/F) Mont Cervin Palace - The Leading Hotels of the World (Zermatt, Switzerland) Contract type: Long term contract Job status: Manager Values: - Family Spirit - Elegance - Genuine Kindness Skills: Ingredient substitution expertise Dietary restriction knowledge Flavor pairing and balance Creative plating techniques Knowledge of modern cooking trends Precision in cooking techniques Flexibility in adapting dishes to client preferences Personalization of tasting menus Ability to innovate traditional dishes Sensory analysis (taste, smell, texture) Molecular gastronomy techniques Knowledge of exotic and rare ingredients Guest-focused culinary experience Attention to dietary preferences (vegan, gluten-free, etc.) Seasonal menu adaptation Collaboration with front-of-house staff for customization Expertise in sous-vide and advanced cooking methods Ability to balance aesthetics with taste Strong intuition for adjusting dishes in real-time Discover your benefits here! Advantages: We Offer Central staff accommodation in the heart of Zermatt or Täsch Employee, Family & Friends room rates and other discounts (for example in the numerous restaurants of the MRH-Zermatt SA Hotels) A fitness room for our employees is at your disposal as well as a wide range of sports activities in Zermatt Access to our pool area during staff swims Through a support programme, the doors to various courses, for example those of the Ritzy company, are open to you Discounts on seasonal or annual mountain railway tickets with the Zermatt Residents' Card We support employees who do not want to / cannot work in Zermatt during the winter and summer season, together with our cooperation hotels, in their search for a complementary position.

	Chambermaid / Roomboy for the winter season 2024/25 (M/F) Mont Cervin Palace - The Leading Hotels of the World (Zermatt, Switzerland) Contract type: Fixed term contract Duration: 5 months Job status: Values: - Family Spirit - Elegance - Genuine Kindness Skills: Ingredient substitution expertise Dietary restriction knowledge Flavor pairing and balance Creative plating techniques Knowledge of modern cooking trends Precision in cooking techniques Flexibility in adapting dishes to client preferences Personalization of tasting menus Ability to innovate traditional dishes Sensory analysis (taste, smell, texture) Molecular gastronomy techniques Knowledge of exotic and rare ingredients Guest-focused culinary experience Attention to dietary preferences (vegan, gluten-free, etc.) Seasonal menu adaptation Collaboration with front-of-house staff for customization Expertise in sous-vide and advanced cooking methods Ability to balance aesthetics with taste Strong intuition for adjusting dishes in real-time Discover your benefits here! Advantages: We Offer Central staff accommodation in the heart of Zermatt Employee, Family & Friends room rates and other discounts (for example in the numerous restaurants of the MRH-Zermatt SA Hotels) A fitness room for our employees is at your disposal as well as a wide range of sports activities in Zermatt Access to our pool area during staff swims Through a support programm, the doors to various courses, for example those of the Ritzy company, are open to you Discounts on seasonal or annual mountain railway tickets with the Zermatt Residents' Card We support employees who do not want to / cannot work in Zermatt during the winter and summer season, together with our cooperation hotels, in their search for a complementary position.

	Chef de rang (M/F) Disney Cruise Line (Orlando, United States) Contract type: Fixed term contract (Seasonal) Duration: 4 months Job status: Employee Skills: Ingredient substitution expertise Dietary restriction knowledge Flavor pairing and balance Creative plating techniques Knowledge of modern cooking trends Precision in cooking techniques Flexibility in adapting dishes to client preferences Personalization of tasting menus Ability to innovate traditional dishes Sensory analysis (taste, smell, texture) Molecular gastronomy techniques Knowledge of exotic and rare ingredients Guest-focused culinary experience Attention to dietary preferences (vegan, gluten-free, etc.) Seasonal menu adaptation Collaboration with front-of-house staff for customization Expertise in sous-vide and advanced cooking methods Ability to balance aesthetics with taste Strong intuition for adjusting dishes in real-time Discover your benefits here! Accomodation: Accommodation is included in the free package provided by the company as well as food, medical insurance, uniforms, kitchen equipment and flights. Advantages: Disney Cruise Line offers a comprehensive benefits package that includes free meals, accommodation, uniforms, medical insurance, and flight tickets. Crew members will also enjoy discounts on Disney merchandise, free entry to Disney parks, and long-term growth opportunities as Disney Cruise Line expands its fleet with two more ships in 2025.

	Demi chef de partie pâtissier (M/F) Disney Cruise Line (Orlando, United States) Contract type: Fixed term contract (Other 4 to 6 months renewable contracts) Duration: to 4 at 6 months Job status: Employee Skills: Ingredient substitution expertise Dietary restriction knowledge Flavor pairing and balance Creative plating techniques Knowledge of modern cooking trends Precision in cooking techniques Flexibility in adapting dishes to client preferences Personalization of tasting menus Ability to innovate traditional dishes Sensory analysis (taste, smell, texture) Molecular gastronomy techniques Knowledge of exotic and rare ingredients Guest-focused culinary experience Attention to dietary preferences (vegan, gluten-free, etc.) Seasonal menu adaptation Collaboration with front-of-house staff for customization Expertise in sous-vide and advanced cooking methods Ability to balance aesthetics with taste Strong intuition for adjusting dishes in real-time Discover your benefits here! Accomodation: Accommodation is included in the free package provided by the company as well as food, medical insurance, uniforms, kitchen equipment and flights. Advantages: Disney Cruise Line offers a comprehensive benefits package that includes free meals, accommodation, uniforms, medical insurance, and flight tickets. Crew members will also enjoy discounts on Disney merchandise, free entry to Disney parks, and long-term growth opportunities as Disney Cruise Line expands its fleet with two more ships in 2025.

	Brand & Marketing Intern (M/F) onefinestay - Luxury company or house (Paris, France) Contract type: Training or Management Training Duration: to 5 at 6 months Job status: Other (internship, VIE...) Skills: Ingredient substitution expertise Dietary restriction knowledge Flavor pairing and balance Creative plating techniques Knowledge of modern cooking trends Precision in cooking techniques Flexibility in adapting dishes to client preferences Personalization of tasting menus Ability to innovate traditional dishes Sensory analysis (taste, smell, texture) Molecular gastronomy techniques Knowledge of exotic and rare ingredients Guest-focused culinary experience Attention to dietary preferences (vegan, gluten-free, etc.) Seasonal menu adaptation Collaboration with front-of-house staff for customization Expertise in sous-vide and advanced cooking methods Ability to balance aesthetics with taste Strong intuition for adjusting dishes in real-time Discover your benefits here! Advantages: 3 days/week from home 2 day/week headquarters (Coeur Marais, Paris or Sequana, Issy-les-Moulineaux)

	Sommelier (M/F) Huset Restaurant (Longyearbyen, Norway) Contract type: Long term contract Job status: Employee Values: - Family Spirit - Elegance - Genuine Kindness Skills: Ingredient substitution expertise Dietary restriction knowledge Flavor pairing and balance Creative plating techniques Knowledge of modern cooking trends Precision in cooking techniques Flexibility in adapting dishes to client preferences Personalization of tasting menus Ability to innovate traditional dishes Sensory analysis (taste, smell, texture) Molecular gastronomy techniques Knowledge of exotic and rare ingredients Guest-focused culinary experience Attention to dietary preferences (vegan, gluten-free, etc.) Seasonal menu adaptation Collaboration with front-of-house staff for customization Expertise in sous-vide and advanced cooking methods Ability to balance aesthetics with taste Strong intuition for adjusting dishes in real-time Discover your benefits here! Accomodation: The company will provide 2 types of accommodation with different range of renting price. Electricity and water are included. Consecutive weekly days off: 2 Advantages: The company is a part of the Norwegian Union and follows its benefits and salary rules. - 2 days per week - 5 weeks payed vacation - Salary calculated regarding the experience - Extra wages on evening and weekend hours - Low tax regarding international zone - Discount with all our partners (restaurants, activities, boat tours, hotels)

	Chef(fe) de rang (M/F) Huset Restaurant (Longyearbyen, Norway) Contract type: Long term contract Job status: Employee Values: - Family Spirit - Elegance - Genuine Kindness Skills: Ingredient substitution expertise Dietary restriction knowledge Flavor pairing and balance Creative plating techniques Knowledge of modern cooking trends Precision in cooking techniques Flexibility in adapting dishes to client preferences Personalization of tasting menus Ability to innovate traditional dishes Sensory analysis (taste, smell, texture) Molecular gastronomy techniques Knowledge of exotic and rare ingredients Guest-focused culinary experience Attention to dietary preferences (vegan, gluten-free, etc.) Seasonal menu adaptation Collaboration with front-of-house staff for customization Expertise in sous-vide and advanced cooking methods Ability to balance aesthetics with taste Strong intuition for adjusting dishes in real-time Discover your benefits here! Accomodation: The company will provide 2 types of accommodation with different range of renting price. Electricity and water are included. Consecutive weekly days off: 2 Advantages: The company is a part of the Norwegian Union and follows its benefits and salary rules. - 2 days off per week - 5 weeks payed vacation - Salary calculated regarding the experience - Extra wages on evening and weekend hours - Low tax regarding international zone - Discount with all our partners (restaurants, activities, boat tours, hotels)

	Concierge Intern (M/F) onefinestay - Luxury company or house (Paris, France) Contract type: Fixed term contract Duration: to 1 at 6 months Job status: Other (internship, VIE...) Skills: Ingredient substitution expertise Dietary restriction knowledge Flavor pairing and balance Creative plating techniques Knowledge of modern cooking trends Precision in cooking techniques Flexibility in adapting dishes to client preferences Personalization of tasting menus Ability to innovate traditional dishes Sensory analysis (taste, smell, texture) Molecular gastronomy techniques Knowledge of exotic and rare ingredients Guest-focused culinary experience Attention to dietary preferences (vegan, gluten-free, etc.) Seasonal menu adaptation Collaboration with front-of-house staff for customization Expertise in sous-vide and advanced cooking methods Ability to balance aesthetics with taste Strong intuition for adjusting dishes in real-time

	Internship - Crm Project Coordinator (M/F) Oetker Collection Masterpiece hotels - Hospitality group (Paris, France) Contract type: Training or Management Training Job status: Other (internship, VIE...) Values: - Family Spirit - Elegance - Genuine Kindness Skills: Ingredient substitution expertise Dietary restriction knowledge Flavor pairing and balance Creative plating techniques Knowledge of modern cooking trends Precision in cooking techniques Flexibility in adapting dishes to client preferences Personalization of tasting menus Ability to innovate traditional dishes Sensory analysis (taste, smell, texture) Molecular gastronomy techniques Knowledge of exotic and rare ingredients Guest-focused culinary experience Attention to dietary preferences (vegan, gluten-free, etc.) Seasonal menu adaptation Collaboration with front-of-house staff for customization Expertise in sous-vide and advanced cooking methods Ability to balance aesthetics with taste Strong intuition for adjusting dishes in real-time Discover your benefits here! Consecutive weekly days off: 2 Advantages: We will offer you: Internship monthly allowance: 4,35€ / hour for 35 hours per week Meal allowance of 182,60€ per month The public transport reimbursement (75%) Great atmosphere in our new offices in Paris 8e

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