Chef De Partie Jobs overseas

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Chef dePartie at Biltmore Hotel Limited

Coral Gables, Florida, United States - Full Time

Skills Needed
Menu Preparation, Food Production, Dietary Needs, Delegation, Training, Kitchen Stations, Recipe Execution, Safety Procedures, Expediting, Waste Reduction, Sauce Making, Fabrication, Knife Skills, Inventory, Communication, Teamwork

Specialization
Candidates must possess a High School Diploma or equivalent and a minimum of 5 years of experience as a Cook in a hotel or restaurant with similar standards, preferably including fine dining experience. Essential skills include strong English proficiency, mathematical calculation abilities, attention to detail, problem-solving, and the capacity to work cohesively with minimal supervision.

Experience Required
Minimum 5 year(s)

Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Kochi, kerala, India - Full Time

Skills Needed
Food Preparation, Menu Planning, Quality Control, Food Safety, Inventory Management, Team Leadership, Communication, Time Management, Culinary Techniques, Kitchen Safety, Staff Training, Recipe Adherence, Garnishing, Professionalism, Customer Service

Specialization
Candidates must have at least 3 years of related work experience and hold a technical, trade, or vocational school degree. The role requires the ability to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.

Experience Required
Minimum 2 year(s)

Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

, Uttarakhand, India - Full Time

Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Food Safety, Portion Control, Garnish, Food Logging, Communication, Teamwork, Problem Solving, Customer Service, Professionalism, Training, Hiring, Scheduling

Specialization
Requires at least 3 years of related work experience and a Technical, Trade, or Vocational School Degree. The role involves physical demands such as standing for extended periods and lifting objects up to 25 pounds.

Experience Required
Minimum 2 year(s)

Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Nha Trang, Khánh Hòa Province, Vietnam - Full Time

Skills Needed
Food Preparation, Menu Planning, Kitchen Safety, Quality Control, Team Collaboration, Guest Service, Inventory Management, Recipe Adherence, Food Safety, Communication, Time Management, Leadership, Coaching, Sanitation, Culinary Techniques

Specialization
Candidates must have at least 3 years of related work experience and a technical, trade, or vocational school degree. The role requires the ability to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.

Experience Required
Minimum 2 year(s)

Chef de Partie at BaxterStorey Ireland Ltd

Paris, Ile-de-France, France - Full Time

Skills Needed
Culinary Arts, Food Safety, Hygiene Standards, Recipe Creation, Team Leadership, Kitchen Organization, Communication, Teamwork, Attention To Detail, Production Supervision

Specialization
Requires confirmed experience as a Chef de Partie or in a similar role with solid knowledge of cooking techniques. Must possess strong food safety knowledge, organizational skills, and the ability to work effectively in a fast-paced team environment.

Experience Required
Minimum 2 year(s)

Chef De Partie at Power International Holding

, , Qatar - Full Time

Skills Needed
Food Presentation, Resilience, Quality, Food Safety And Sanitation, Stocks And Sauces, Culinary Techniques, Agility, Knife Skills, Leadership

Specialization
Candidates need comprehensive knowledge of culinary techniques, food preparation methods, and cooking principles across various cuisines, along with experience in kitchen management including inventory control and stock rotation. A minimum of 5 years of total working experience, with 3 years relevant experience, is required, and 2 years in the GCC region is a plus.

Experience Required
Minimum 5 year(s)

Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Pakhal, haryana, India - Full Time

Skills Needed
Food Preparation, Cooking, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Temperature Regulation, Staff Training, Quality Control, Inventory Monitoring, Cold Food Preparation, Guest Service

Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.

Experience Required
Minimum 2 year(s)

Chef de Partie at Accor

Quiberon, Brittany, France - Full Time

Skills Needed
Culinary Production, Team Management, Food Safety Compliance, Menu Execution, Kitchen Coordination, Communication, Teamwork, Hygiene Standards

Specialization
Candidates must hold a CAP in cooking or an equivalent professional certification. Significant experience in a similar role or establishment is required, along with a dynamic and team-oriented personality.

Experience Required
Minimum 2 year(s)

Chef De Partie at Win~Dow Long Beach

Los Angeles, California, United States - Full Time

Skills Needed
Line Cooking, Food Safety, Sanitation, Knife Skills, Detail Oriented, Recipe Adherence, Portion Control, Time Management, Teamwork, Customer Service

Specialization
Candidates must have at least 2 years of experience as a line cook in a contemporary, full-service restaurant. Applicants are expected to possess strong knife skills, attention to detail, and the ability to work effectively under pressure.

Experience Required
Minimum 2 year(s)

Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Bangalore, karnataka, India - Full Time

Skills Needed
Food Preparation, Cooking, Quality Control, Food Safety, Teamwork, Communication, Time Management, Problem Solving, Attention To Detail, Customer Service, Recipe Adherence, Training, Scheduling, Motivating, Coaching

Specialization
Candidates should have at least 3 years of related work experience and a technical, trade, or vocational school degree is preferred. No supervisory experience is required for this position.

Experience Required
Minimum 2 year(s)

Chef De Partie at BaxterStorey Ireland Ltd

Didcot, England, United Kingdom - Full Time

Skills Needed
Food Preparation, Cooking Techniques, Station Management, Quality Control, Food Safety, Sanitation Practices, Team Collaboration, Menu Development, Kitchen Maintenance, Attention To Detail, Organizational Skills, Communication, Teamwork

Specialization
Candidates must have proven experience as a Commis Chef or in a similar role with a strong understanding of cooking techniques and food safety practices. The role requires the ability to work effectively in a fast-paced, high-pressure environment with excellent attention to detail.

Experience Required
Minimum 2 year(s)

Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Nusa Dua, Bali, Indonesia - Full Time

Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Menu Development, Budget Management, Quality Control, Team Leadership, Training And Development, Sanitation Standards, Inventory Management, Customer Service, Conflict Resolution, Performance Management, Haccp Compliance, Osha Compliance

Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary technical skills are required.

Experience Required
Minimum 2 year(s)

Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Desaru, Johor, Malaysia - Full Time

Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Menu Planning, Food Preparation, Quality Control, Budget Management, Training And Development, Customer Service, Haccp Compliance, Team Leadership, Inventory Management, Conflict Resolution, Performance Management

Experience Required
Minimum 2 year(s)

Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Bengaluru, karnataka, India - Full Time

Skills Needed
Food Preparation, Cooking, Quality Control, Portion Control, Garnishing, Food Safety, Communication, Teamwork, Training, Scheduling, Coaching, Safety Procedures, Maintenance Reporting, Professional Appearance

Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no prior supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds.

Experience Required
Minimum 2 year(s)

Chef De Partie at BaxterStorey

London, England, United Kingdom - Full Time

Skills Needed
Food Preparation, Team Leadership, Mentoring, Function Support, Client Dining Management, Staff Restaurant Management, Hospitality Management, Conference Food Offers, Staff Training, Daily Operations Management, Hygiene Checks, Waste Control, Health And Safety Compliance, Fire Regulations Compliance, Security Compliance, Attention To Detail

Specialization
Candidates must be very well organized with the ability to prioritize workloads and perform effectively under pressure, maintaining excellent standards in all tasks. Experience working in a 5-star hotel or Michelin-star restaurant is desirable, alongside strong teamwork, communication skills, and meticulous attention to detail.

Experience Required
Minimum 2 year(s)

Chef de Partie at Accor

Quiberon, Brittany, France - Full Time

Skills Needed
Culinary Production, Team Management, Food Safety, Hygiene Standards, Menu Execution, Kitchen Coordination, Staff Supervision, Technical Recipe Adherence

Specialization
Candidates must hold a culinary diploma (CAP or equivalent) and possess significant experience in a similar establishment. Strong interpersonal skills, dynamism, and a passion for teamwork are essential for this role.

Experience Required
Minimum 2 year(s)

Chef de Partie at Radisson Hotel Group

Cape Town, Western Cape, South Africa - Full Time

Skills Needed
Culinary Skills, Food Safety, Hygiene Regulations, Kitchen Management, Inventory Control, Cost Control, Guest Service, Problem Resolution, Team Collaboration, Gastronomy

Specialization
Candidates must have proven experience in a busy kitchen environment and strong knowledge of food safety and hygiene regulations. A hands-on approach, commitment to guest service, and the ability to work in a high-excellence environment are required.

Experience Required
Minimum 2 year(s)

Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Bora-Bora, French Polynesia, France - Full Time

Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Collaboration, Customer Service, Food Safety Standards, Culinary Techniques, Staff Training, Professional Communication, Time Management

Specialization
Candidates must have at least 3 years of related work experience and a diploma from a technical or vocational school. The role requires the ability to perform physical tasks such as lifting up to 25 pounds and standing for long periods.

Experience Required
Minimum 2 year(s)

Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

, , Malaysia - Full Time

Skills Needed
Kitchen Management, Food Safety, Inventory Management, Staff Supervision, Training And Coaching, Quality Control, Sanitation Standards, Team Leadership, Guest Service, Operational Efficiency, Equipment Maintenance, Fifo Inventory Control, Conflict Resolution, Communication, Problem Solving, Scheduling

Specialization
Candidates must have at least 2 years of related work experience and 1 year of supervisory experience. A high school diploma and a food safety certification are required for this role.

Experience Required
Minimum 2 year(s)

Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

, , India - Full Time

Skills Needed
Food Preparation, Menu Planning, Kitchen Safety, Quality Control, Team Collaboration, Inventory Management, Food Safety Standards, Garnishing, Communication, Time Management, Customer Service, Recipe Adherence, Staff Training, Professionalism

Experience Required
Minimum 2 year(s)

Chef dePartie at Biltmore Hotel Limited

Coral Gables, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

17 Jun, 26

Salary

0.0

Posted On

19 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Preparation, Food Production, Dietary Needs, Delegation, Training, Kitchen Stations, Recipe Execution, Safety Procedures, Expediting, Waste Reduction, Sauce Making, Fabrication, Knife Skills, Inventory, Communication, Teamwork

Industry

Hospitality

Description

Description Position Summary The Chef DePartie is responsible for preparing the menu items contracted for all Biltmore Hotel Banquet Events, as well as, restaurant a la carte items. They must maintain Biltmore Hotel Standards, which include high quality food, excellent presentation and quick food production for an overall dining experience. A Chef DePartie needs minimal supervision, is able to prepare meals for special dietary needs, delegates orders to Cook I and Cook II, and can help train and guide the progression of a Cook I and Cook II up the kitchen hierarchy. This position requires consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOP’S). Responsibilities Experience in all kitchen stations (fry, grill, sauté, broiler, pantry and have the ability to assist on all other stations in the kitchen when needed) Execute all menu and recipe items, for all meal periods, in the assigned kitchen. Fully understand work safety and emergency procedures. Expedite a la carte orders or work flow assignments effectively in the absence of the Chef or Sous Chef. Have the ability to prepare all menu items. Follow Recipes and yield guides according to Biltmore Hotel Standards and aid in the reduction of waste and product utilization. Be able to produce all food items used in your assigned kitchen including, but not limited to: Producing Mother Sauces, all stocks and have the ability to utilize them to make any other needed sauce. Competent in fabricating all meat, fish and poultry. Understand the differences and uses of all herbs and types of seasonings. Basic Garde Manger Skills such as fruit displays, canapé production, display cold food, amenities, pates, dressings and cold sauces. Ability to produce basic specialty dishes such as Paella, Stews, gumbo, etc. Knowledge and the ability to produce various types of foods such as French, Italian, Mediterranean, Asian, Caribbean, etc. Understand and has the ability to train on all basic cooking methods: Braising, Poaching, Roasting, Steaming, Sauté, Grilling, and Blanching. Excellent knife skills, ability to cut all vegetables and fruits in all utilized cuts and have the ability to train and monitor others with minimal supervision. Have the creative ability to produce specials and possess the skills to accomplish any task given by the Chef or Sous Chef. Possess strong math and English skills for calculating, communicating, writing requisitions/completing food inventories and for retrieving information as needed. Have the ability to assist with holding staff accountable for productivity in the absence of the Chef. Inform Banquet Chef or Chef de Cuisine of any foreseeable shortages before items run out. Maintain proper storage procedures as specified by Health Department and Biltmore Hotel Standards. Minimize waste and maintain controls to attain forecasted food cost. Have the ability to train new cooks, as well as mentor existing staff, on all stations. Assist Chef or Sous Chef to ensure that all required prep for the next day is completed of the needed quantity and expected quality, which assist in meeting both food and payroll costs. Maintain expected timelines of orders from the kitchen to the dining room. Ensure all given tasks are completed daily before leaving for the day and communicate departure with the Banquet Chef and Banquet Sous Chef / Garde Manger Chef / Restaurant Chef on Duty. Assure all daily cleaning and organizational standards are met consistently throughout the day in both storage and production areas. Ensure all ambassadors maintain all expected food handling procedures reinforced daily. Consistently maintain camaraderie and professional etiquette with peers at all times. Requirements Experience and Education Required Education High School Diploma or equivalent required Experience Minimum of 5 years’ experience as a Cook in a hotel or restaurant with similar styles and standards. Some fine dining production and service experience preferred. Skills Required Must be able to: Speak, read, write and understand the English language. Compute accurate mathematical calculations. Provide legible communication and directions. Perform job functions with attention to detail, speed and accuracy. Prioritize and organize. Think clearly, remaining calm and resolving problems using sound judgment. Follow directions thoroughly. Understand guest’s service needs. Work cohesively with co-workers as part of a team. Work with minimal supervision. Maintain confidentiality of guest information and pertinent resort data. Use a computer keyboard and possess basic typing skills. Possess moderate to advanced computer skills. Work in a dynamic and constantly changing environment. Adept to multitasking. Physical Demands Must be able to: Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds Stand, sit, or walk for an extended period of time or for an entire work shift Reach overhead and below the knees, including bending, twisting, pulling, and stooping Use, carry, and operate all necessary office equipment using finger dexterity. Communicate with employees, managers, subordinates and guests through verbal communication, hearing ability, and visual acuity. Visually look at a computer for extended periods of time. Adapt to moderate temperatures in the hotel as thermostat is controlled by hotel environmental systems. Most work tasks are performed indoors. Success Criteria Team Player Demonstrates co-operation within the team and with other departments Listens carefully and works well with others Has a positive influence on others in the team and clearly enjoys working with people Guest Focused Anticipates guests’ needs and is sensitive to people from all cultures Has a natural, warm smile and a friendly and passionate approach Demonstrates confident, helpful and genuine behavior with internal and external guests Delivers their Best Has energy and sense of urgency for his/her work Resourceful, makes things happen and looks for ways to work more efficiently Always looks their best and acts appropriately (e.g. approaching guests, body language) Composed Able to stay calm under pressure Demonstrates maturity and ability to cope with the unexpected Never lets personal feelings interfere with delivering the highest standards Trustworthy and responsible Excellent records of attendance and punctuality Is reliable and demonstrates the ability to work without supervision Demonstrates a high level of personal integrity, honesty and trust Time Management Uses his/her time effectively and efficiently; values time, concentrates his/her efforts on the more important priorities; gets more done in less time than others; can attend to a broader range of activities Makes decisions in a timely manner Listening Practices attentive and active listening; has the patience to hear people out; can accurately restate the opinions of others even when he/she disagrees Licenses or Certifications Food Handling Certificate Standard Specifications Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests. A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. This job description reflects the job content at the time of writing and will be subject to periodic change in light of changing operational and environmental requirements. Such changes will be discussed with the job holder and the job description amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by the line manager or Head of Department/Division. The employee will actively follow The Biltmore Hotel policies including Equal Opportunities policies and will maintain an awareness and observation of Fire and Health & Safety Regulations. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Grooming All employees must maintain a neat, clean and well-groomed appearance per Biltmore Hotel standards.

Responsibilities

The Chef DePartie is responsible for preparing menu items for all Biltmore Hotel Banquet Events and restaurant a la carte orders while maintaining high quality and presentation standards. This role involves delegating tasks to junior cooks, providing guidance, and ensuring adherence to all departmental policies and procedures.

Chef dePartie at Biltmore Hotel Limited

Coral Gables, Florida, United States - Full Time

Experience Required
Minimum 5 year(s)

Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Kochi, kerala, India - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

, Uttarakhand, India - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Nha Trang, Khánh Hòa Province, Vietnam - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at BaxterStorey Ireland Ltd

Paris, Ile-de-France, France - Full Time

Skills Needed
Culinary Arts, Food Safety, Hygiene Standards, Recipe Creation, Team Leadership, Kitchen Organization, Communication, Teamwork, Attention To Detail, Production Supervision

Experience Required
Minimum 2 year(s)

Chef De Partie at Power International Holding

, , Qatar - Full Time

Skills Needed
Food Presentation, Resilience, Quality, Food Safety And Sanitation, Stocks And Sauces, Culinary Techniques, Agility, Knife Skills, Leadership

Experience Required
Minimum 5 year(s)

Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Pakhal, haryana, India - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at Accor

Quiberon, Brittany, France - Full Time

Skills Needed
Culinary Production, Team Management, Food Safety Compliance, Menu Execution, Kitchen Coordination, Communication, Teamwork, Hygiene Standards

Experience Required
Minimum 2 year(s)

Chef De Partie at Win~Dow Long Beach

Los Angeles, California, United States - Full Time

Skills Needed
Line Cooking, Food Safety, Sanitation, Knife Skills, Detail Oriented, Recipe Adherence, Portion Control, Time Management, Teamwork, Customer Service

Experience Required
Minimum 2 year(s)

Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Bangalore, karnataka, India - Full Time

Experience Required
Minimum 2 year(s)

Chef De Partie at BaxterStorey Ireland Ltd

Didcot, England, United Kingdom - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Nusa Dua, Bali, Indonesia - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Desaru, Johor, Malaysia - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Bengaluru, karnataka, India - Full Time

Experience Required
Minimum 2 year(s)

Chef De Partie at BaxterStorey

London, England, United Kingdom - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at Accor

Quiberon, Brittany, France - Full Time

Skills Needed
Culinary Production, Team Management, Food Safety, Hygiene Standards, Menu Execution, Kitchen Coordination, Staff Supervision, Technical Recipe Adherence

Experience Required
Minimum 2 year(s)

Chef de Partie at Radisson Hotel Group

Cape Town, Western Cape, South Africa - Full Time

Skills Needed
Culinary Skills, Food Safety, Hygiene Regulations, Kitchen Management, Inventory Control, Cost Control, Guest Service, Problem Resolution, Team Collaboration, Gastronomy

Experience Required
Minimum 2 year(s)

Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Bora-Bora, French Polynesia, France - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

, , Malaysia - Full Time

Specialization
Candidates must have at least 2 years of related work experience and 1 year of supervisory experience. A high school diploma and a food safety certification are required for this role.

Experience Required
Minimum 2 year(s)

Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

, , India - Full Time

Experience Required
Minimum 2 year(s)