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Chef De Partie Jobs overseas

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Chef de Partie Pastry - Cape Town Marriott Hotel Crystal Towers at Courtyard by Marriott Somerset KY
Cape Town, Western Cape, South Africa - Full Time
Skills Needed
Food Preparation, Safety Orientation, Team Work, Communication, Interpersonal Skills, Quality Assurance, Sanitation, Cooking Standards, Food Handling, Adaptability, Detail Orientation, Organization, Multi Tasking, Dependability, Stress Tolerance, Presentation
Specialization
Candidates should have experience in food preparation and cooking, with a focus on pastry. Strong communication skills and the ability to work in a team are essential.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie - Banquet Kitchen Yogyakarta Marriott Hotel at Courtyard by Marriott Somerset KY
Sleman, Special Region of Yogyakarta, Indonesia - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety, Quality Control, Teamwork, Communication, Time Management, Problem Solving, Attention To Detail, Customer Service, Training, Scheduling, Motivation, Coaching, Safety Procedures, Professionalism
Specialization
A Technical, Trade, or Vocational School Degree is preferred along with at least 3 years of related work experience. No supervisory experience is required for this position.
Experience Required
Minimum 2 year(s)
Chef de Partie de Pâtisserie (H/F) - Hôtel les Barmes de l'Ours at Sige Relais Chateaux
Val-d'Isère, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Pâtisserie, Dessert Preparation, Haccp Compliance, Teamwork, Organization, Classic Desserts, Food Safety, Cleaning
Specialization
The ideal candidate should have a background in hospitality and significant experience in a similar role. Strong motivation, organizational skills, and the ability to work well in a team are essential.
Experience Required
Minimum 2 year(s)
Demi-chef de partie Pâtissier (H/F) - Mirabelle - BiB Gourmand at Sige Relais Chateaux
Langres, Great East, France - Full Time
Skills Needed
Pâtisserie, Creativity, Team Spirit, Organization, Product Sensitivity, Seasonality
Specialization
Candidates should have a formal education in pastry (CAP, Bac Pro, or equivalent) and 1 to 2 years of experience is preferred. The ideal candidate will possess creativity, rigor, and a passion for the profession, along with strong teamwork and organizational skills.
Chef de Partie (Asian Cuisine - Mandarin Speaker) | 厨房主管 - 亚洲菜系 at Accor
, North Ari Atoll, Maldives - Full Time
Skills Needed
Asian Cuisine, Food Preparation, Hygiene, Sanitation, Team Supervision, Quality Control, Safety Procedures, Fire Safety, Communication, Training, Cooking, Problem Solving, Time Management, Attention To Detail, Customer Service, Mandarin Language
Specialization
Candidates should have a minimum of primary school education and at least 2 years of relevant experience in Chinese cooking. Proficiency in English and Mandarin is required, with additional local language skills being advantageous.
Experience Required
Minimum 2 year(s)
Demi-chef de partie Pâtissier (H/F) - Mirabelle - BiB Gourmand at Sige Relais Chateaux
Langres, Great East, France - Full Time
Skills Needed
Pâtisserie, Creativity, Team Spirit, Organization, Product Sensitivity, Seasonality
Specialization
Candidates should have a formal education in pastry (CAP, Bac Pro or equivalent) and 1 to 2 years of experience. A passion for the craft, creativity, and a strong sense of teamwork and organization are essential.
Demi Chef de Partie - Banquet Kitchen, Yogyakarta Marriott Hotel at Courtyard by Marriott Somerset KY
Sleman, Special Region of Yogyakarta, Indonesia - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Teamwork, Communication, Time Management, Safety Procedures, Customer Service, Problem Solving, Attention To Detail, Recipe Adherence, Food Garnishing, Training, Scheduling, Motivating, Coaching
Specialization
Candidates should have at least 3 years of related work experience and a technical, trade, or vocational school degree. No supervisory experience is required.
Experience Required
Minimum 2 year(s)
Chef De Partie | Μάγειρας Α' - Avali, South Corfu | Season 2026 at MarBella Collection
Corfu, Peloponnese, Western Greece and the Ionian, Greece - Full Time
Skills Needed
Teamwork, Collaboration, Attention To Detail, Speed, Culinary Skills, A La Carte Experience, Culinary Education, Haccp Knowledge
Specialization
Candidates should have relevant experience in luxury hotels or restaurants and knowledge of a la carte kitchens. A culinary degree and basic English proficiency are also required.
Experience Required
Minimum 2 year(s)
Chef De Partie (Asian Cuisine) - Culinary - Jumeirah Muscat Bay at Dubai Holding
, , - Full Time
Skills Needed
Culinary Arts, Leadership, Team Management, Project Management, Problem Solving, Creativity, Attention To Detail
Specialization
The ideal candidate should have a College Degree in Culinary Arts and a minimum of 3 years of experience in the luxury hospitality industry. Strong leadership and team management skills are essential, along with proficiency in Microsoft Office Suite.
Experience Required
Minimum 2 year(s)
Chef de Partie - Pastry (Middle Eastern/ Syrian,Persian,Dessert) at SIHAMCO
Istanbul, Istanbul, Turkey - Full Time
Skills Needed
Pastry Production, Arabic Pastries, Dessert Presentation, Recipe Development, Hygiene Standards, Team Leadership, Ingredient Optimization, Creative Input, Quality Assurance, Mise En Place, Sugar Work, Syrup Techniques, Nut Fillings, Dairy Confections, High Volume Service, Attention To Detail
Specialization
Candidates should have 3-5 years of experience in a professional pastry kitchen, preferably with expertise in Middle Eastern desserts. A culinary diploma or relevant pastry certification is preferred, along with strong knowledge of food safety standards.
Experience Required
Minimum 5 year(s)
Chef de Partie - Pastry (Middle Eastern/ Syrian,Persian,Dessert) at SIHAMCO
Marrakesh, Marrakech-Safi, Morocco - Full Time
Skills Needed
Pastry Production, Middle Eastern Desserts, Attention To Detail, Recipe Development, Hygiene Standards, Team Leadership, Ingredient Optimization, High Volume Service, Sugar Work, Nut Fillings, Dairy Based Confections, Creative Input, Mise En Place, Quality Assurance, Traditional Recipes, Culinary Techniques
Specialization
Candidates should have 3-5 years of experience in a professional pastry kitchen, preferably with expertise in Middle Eastern desserts. A culinary diploma or relevant pastry certification is preferred, along with a strong understanding of food safety standards.
Experience Required
Minimum 5 year(s)
Chef de Partie - Pastry (Middle Eastern/ Syrian,Persian,Dessert) at SIHAMCO
Amman, Amman, Jordan - Full Time
Skills Needed
Pastry Production, Arabic Pastries, Dessert Presentation, Recipe Development, Hygiene Standards, Team Leadership, Ingredient Optimization, Creative Input, Quality Assurance, Mise En Place, Sugar Work, Syrup Techniques, Nut Fillings, Dairy Confections, High Volume Service, Attention To Detail
Specialization
Candidates should have 3-5 years of experience in a professional pastry kitchen, preferably with a focus on Middle Eastern desserts. A culinary diploma or relevant pastry certification is preferred, along with strong knowledge of traditional Arabic and Persian sweets.
Experience Required
Minimum 5 year(s)
Executive Chef/ Head Chef at IHG Career
Jordanów, Lesser Poland Voivodeship, Poland - Full Time
Skills Needed
Culinary Leadership, Food Safety, Kitchen Operations, Culinary Techniques, Menu Development, Innovation, Leadership, Communication, Team Building, Pressure Management, High Quality Dishes, Food Quality, Taste, Presentation, Inventory Management, Procurement
Specialization
Candidates should have proven experience in a culinary leadership role and strong knowledge of food safety and kitchen operations. Excellent leadership and communication skills are essential, along with the ability to work under pressure.
Experience Required
Minimum 5 year(s)
Chefs & Cooks_Commis Chef at Radisson Hotel Group
Maruleng Local Municipality, Limpopo, South Africa - Full Time
Skills Needed
Creativity, Teamwork, Guest Service, Problem Resolution, Time Management, Integrity, Culinary Skills, Learning, Passion For Hospitality
Specialization
Prior experience in a kitchen is beneficial but not essential, and a hands-on approach with a can-do work style is expected. A commitment to exceptional guest service and personal integrity are also important.
Débardeur (temps partiel) at QSL
Saguenay, Quebec, Canada - Full Time
Skills Needed
Teamwork, Manual Labor, Machinery Operation, Safety Compliance, Adaptability, Proactivity
Specialization
Candidates should enjoy working outdoors in a non-routine environment and have an interest in manual labor and machinery operation. Experience operating forklifts or other machinery is considered an asset.
Débardeur (temps partiel) at QSL
Baie-Comeau, Quebec, Canada - Full Time
Skills Needed
Teamwork, Manual Labor, Safety Compliance, Adaptability, Equipment Operation
Specialization
Candidates must be available to work on-call with varied schedules across different shifts. They should enjoy outdoor work in a non-routine environment and demonstrate a commitment to health and safety.
Sushi Chef I at Hana Group
Oakland, California, United States - Full Time
Skills Needed
People Skills, Core Culinary Skills, Product Knowledge, Quality And Food Safety, Profit Knowledge, Waste Control
Specialization
Candidates should have a minimum of 6 months in the food service industry, with sushi rolling experience preferred. A valid food handler’s license and the ability to communicate effectively in English are also required.
Banquet Chef at HCW Hospitality
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Excellence, Leadership, Menu Development, Cost Control, Kitchen Operations, Food Safety, Sanitation Regulations, Team Building, Creativity, Guest Satisfaction, Training, Mentoring, High Volume Experience, Upscale Environment, Passion For Service, Flexibility
Specialization
The ideal candidate should have at least 5 years of experience as an Executive Chef or Sous Chef in a high-volume, upscale environment and possess a culinary degree or equivalent experience. Strong leadership skills and a commitment to quality and guest satisfaction are essential.
Experience Required
Minimum 5 year(s)
Sushi Chef I at Hana Group
Germantown, Tennessee, United States - Full Time
Skills Needed
People Skills, Core Culinary Skills, Product Knowledge, Quality And Food Safety, Profit Knowledge, Waste Control
Specialization
Candidates should have a minimum of 6 months in the food service industry, with sushi rolling experience preferred. A valid food handler’s license and the ability to communicate in English are also required.
Sushi Chef I at Hana Group
Nashville, Tennessee, United States - Full Time
Skills Needed
People Skills, Core Culinary Skills, Product Knowledge, Quality And Food Safety, Profit Knowledge, Waste Control
Specialization
Candidates should have a minimum of 6 months in the food service industry, with sushi rolling experience preferred. A valid food handler’s license and the ability to communicate effectively in English are also required.
Chef de Partie Pastry - Cape Town Marriott Hotel Crystal Towers at Courtyard by Marriott Somerset KY
Cape Town, Western Cape, South Africa -
Full Time

Start Date

Immediate

Expiry Date

10 Jan, 26

Salary

0.0

Posted On

12 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Food Preparation, Safety Orientation, Team Work, Communication, Interpersonal Skills, Quality Assurance, Sanitation, Cooking Standards, Food Handling, Adaptability, Detail Orientation, Organization, Multi-Tasking, Dependability, Stress Tolerance, Presentation

Industry

Hospitality

Description
POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. CRITICAL TASKS Safety and Security Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor. Follow policies and procedures for the safe operation and storage of tools, equipment, and machines. Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment. Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel. Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury. Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters). Complete appropriate safety training and certifications to perform work tasks. Policies and Procedures Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures. Follow company and department policies and procedures. Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures. Protect the privacy and security of guests and coworkers. Perform other reasonable job duties as requested by Supervisors. Guest Relations Assist other employees to ensure proper coverage and prompt guest service. Address guests' service needs in a professional, positive, and timely manner. Communication Speak to guests and co-workers using clear, appropriate and professional language. Talk with and listen to other employees to effectively exchange information. Provide assistance to coworkers, ensuring they understand their tasks. Working with Others Support all co-workers and treat them with dignity and respect. Partner with and assist others to promote an environment of teamwork and achieve common goals. Develop and maintain positive and productive working relationships with other employees and departments. Quality Assurance/Quality Improvement Comply with quality assurance expectations and standards. Physical Tasks 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. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. General Kitchen Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines. Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear. Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas. Ensure the quality of the food items and notify manager if a product does not meet specifications. Operate ovens, stoves, grills, microwaves, and fryers to prepare foods. Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests. Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away. Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance). Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management. Maintain kitchen logs for food safety program compliance (e.g., A1, A2, QA). Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations. Inform Chef of any excess food items that can be used in daily specials or elsewhere. Maintain food logs for all food products (e.g., production charts). Sanitation and Maintenance Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department. Set-up and break down work station with required mise en place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate. Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel. Disassemble and assemble kitchen equipment following safety procedures when cleaning. Kitchen Tools & Equipment Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment. Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes. Food Preparation Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items. Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Prepare ingredients for cooking, including portioning, chopping, and storing food before use. Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption. Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts. Prepare special meals or substitute items, where possible, to satisfy guest requests. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator, according to freezer pull chart. Set-up Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards. Serve food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance. Inform Food & Beverage service staff of menu specials and out of stock menu items throughout the meal period. Banquet/Buffet Breakdown work station and return and label back-up items according to proper food handling procedures. Maintenance, Sanitation, and Cleaning Activities Ensure food storage areas are clean. CRITICAL COMPETENCIES Interpersonal Skills Team Work Interpersonal Skills Diversity Relations Communications Listening Personal Attributes Dependability Stress Tolerance Positive Demeanor Safety Orientation Adaptability/Flexibility Presentation Integrity Initiative Organization Multi-Tasking Detail Orientation Stock and Inventory Food Storage and Rotation Equipment and Tools Thermometer and Thermostat Temperature Standards Kitchen Tools Kitchen Equipment Cleaning Kitchen Tools/Equipment Basic Cookery Cooking Standards Thawing Food Recipe Fish Storage Butcher Protein Storage Guidelines Set-up Station Setup Bussing Food Handling At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. #LI-WG1 #LI-Onsite

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Responsibilities
The Chef de Partie Pastry is responsible for preparing and cooking food according to recipes and quality standards while ensuring food safety and sanitation. This role also involves assisting in the training and management of kitchen staff and maintaining a clean and organized kitchen environment.
Chef de Partie Pastry - Cape Town Marriott Hotel Crystal Towers at Courtyard by Marriott Somerset KY
Cape Town, Western Cape, South Africa - Full Time
Skills Needed
Food Preparation, Safety Orientation, Team Work, Communication, Interpersonal Skills, Quality Assurance, Sanitation, Cooking Standards, Food Handling, Adaptability, Detail Orientation, Organization, Multi Tasking, Dependability, Stress Tolerance, Presentation
Specialization
Candidates should have experience in food preparation and cooking, with a focus on pastry. Strong communication skills and the ability to work in a team are essential.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie - Banquet Kitchen Yogyakarta Marriott Hotel at Courtyard by Marriott Somerset KY
Sleman, Special Region of Yogyakarta, Indonesia - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety, Quality Control, Teamwork, Communication, Time Management, Problem Solving, Attention To Detail, Customer Service, Training, Scheduling, Motivation, Coaching, Safety Procedures, Professionalism
Specialization
A Technical, Trade, or Vocational School Degree is preferred along with at least 3 years of related work experience. No supervisory experience is required for this position.
Experience Required
Minimum 2 year(s)
Chef de Partie de Pâtisserie (H/F) - Hôtel les Barmes de l'Ours at Sige Relais Chateaux
Val-d'Isère, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Pâtisserie, Dessert Preparation, Haccp Compliance, Teamwork, Organization, Classic Desserts, Food Safety, Cleaning
Specialization
The ideal candidate should have a background in hospitality and significant experience in a similar role. Strong motivation, organizational skills, and the ability to work well in a team are essential.
Experience Required
Minimum 2 year(s)
Demi-chef de partie Pâtissier (H/F) - Mirabelle - BiB Gourmand at Sige Relais Chateaux
Langres, Great East, France - Full Time
Skills Needed
Pâtisserie, Creativity, Team Spirit, Organization, Product Sensitivity, Seasonality
Specialization
Candidates should have a formal education in pastry (CAP, Bac Pro, or equivalent) and 1 to 2 years of experience is preferred. The ideal candidate will possess creativity, rigor, and a passion for the profession, along with strong teamwork and organizational skills.
Chef de Partie (Asian Cuisine - Mandarin Speaker) | 厨房主管 - 亚洲菜系 at Accor
, North Ari Atoll, Maldives - Full Time
Skills Needed
Asian Cuisine, Food Preparation, Hygiene, Sanitation, Team Supervision, Quality Control, Safety Procedures, Fire Safety, Communication, Training, Cooking, Problem Solving, Time Management, Attention To Detail, Customer Service, Mandarin Language
Specialization
Candidates should have a minimum of primary school education and at least 2 years of relevant experience in Chinese cooking. Proficiency in English and Mandarin is required, with additional local language skills being advantageous.
Experience Required
Minimum 2 year(s)
Demi-chef de partie Pâtissier (H/F) - Mirabelle - BiB Gourmand at Sige Relais Chateaux
Langres, Great East, France - Full Time
Skills Needed
Pâtisserie, Creativity, Team Spirit, Organization, Product Sensitivity, Seasonality
Specialization
Candidates should have a formal education in pastry (CAP, Bac Pro or equivalent) and 1 to 2 years of experience. A passion for the craft, creativity, and a strong sense of teamwork and organization are essential.
Demi Chef de Partie - Banquet Kitchen, Yogyakarta Marriott Hotel at Courtyard by Marriott Somerset KY
Sleman, Special Region of Yogyakarta, Indonesia - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Teamwork, Communication, Time Management, Safety Procedures, Customer Service, Problem Solving, Attention To Detail, Recipe Adherence, Food Garnishing, Training, Scheduling, Motivating, Coaching
Specialization
Candidates should have at least 3 years of related work experience and a technical, trade, or vocational school degree. No supervisory experience is required.
Experience Required
Minimum 2 year(s)
Chef De Partie | Μάγειρας Α' - Avali, South Corfu | Season 2026 at MarBella Collection
Corfu, Peloponnese, Western Greece and the Ionian, Greece - Full Time
Skills Needed
Teamwork, Collaboration, Attention To Detail, Speed, Culinary Skills, A La Carte Experience, Culinary Education, Haccp Knowledge
Specialization
Candidates should have relevant experience in luxury hotels or restaurants and knowledge of a la carte kitchens. A culinary degree and basic English proficiency are also required.
Experience Required
Minimum 2 year(s)
Chef De Partie (Asian Cuisine) - Culinary - Jumeirah Muscat Bay at Dubai Holding
, , - Full Time
Skills Needed
Culinary Arts, Leadership, Team Management, Project Management, Problem Solving, Creativity, Attention To Detail
Specialization
The ideal candidate should have a College Degree in Culinary Arts and a minimum of 3 years of experience in the luxury hospitality industry. Strong leadership and team management skills are essential, along with proficiency in Microsoft Office Suite.
Experience Required
Minimum 2 year(s)
Chef de Partie - Pastry (Middle Eastern/ Syrian,Persian,Dessert) at SIHAMCO
Istanbul, Istanbul, Turkey - Full Time
Skills Needed
Pastry Production, Arabic Pastries, Dessert Presentation, Recipe Development, Hygiene Standards, Team Leadership, Ingredient Optimization, Creative Input, Quality Assurance, Mise En Place, Sugar Work, Syrup Techniques, Nut Fillings, Dairy Confections, High Volume Service, Attention To Detail
Specialization
Candidates should have 3-5 years of experience in a professional pastry kitchen, preferably with expertise in Middle Eastern desserts. A culinary diploma or relevant pastry certification is preferred, along with strong knowledge of food safety standards.
Experience Required
Minimum 5 year(s)
Chef de Partie - Pastry (Middle Eastern/ Syrian,Persian,Dessert) at SIHAMCO
Marrakesh, Marrakech-Safi, Morocco - Full Time
Skills Needed
Pastry Production, Middle Eastern Desserts, Attention To Detail, Recipe Development, Hygiene Standards, Team Leadership, Ingredient Optimization, High Volume Service, Sugar Work, Nut Fillings, Dairy Based Confections, Creative Input, Mise En Place, Quality Assurance, Traditional Recipes, Culinary Techniques
Specialization
Candidates should have 3-5 years of experience in a professional pastry kitchen, preferably with expertise in Middle Eastern desserts. A culinary diploma or relevant pastry certification is preferred, along with a strong understanding of food safety standards.
Experience Required
Minimum 5 year(s)
Chef de Partie - Pastry (Middle Eastern/ Syrian,Persian,Dessert) at SIHAMCO
Amman, Amman, Jordan - Full Time
Skills Needed
Pastry Production, Arabic Pastries, Dessert Presentation, Recipe Development, Hygiene Standards, Team Leadership, Ingredient Optimization, Creative Input, Quality Assurance, Mise En Place, Sugar Work, Syrup Techniques, Nut Fillings, Dairy Confections, High Volume Service, Attention To Detail
Specialization
Candidates should have 3-5 years of experience in a professional pastry kitchen, preferably with a focus on Middle Eastern desserts. A culinary diploma or relevant pastry certification is preferred, along with strong knowledge of traditional Arabic and Persian sweets.
Experience Required
Minimum 5 year(s)
Executive Chef/ Head Chef at IHG Career
Jordanów, Lesser Poland Voivodeship, Poland - Full Time
Skills Needed
Culinary Leadership, Food Safety, Kitchen Operations, Culinary Techniques, Menu Development, Innovation, Leadership, Communication, Team Building, Pressure Management, High Quality Dishes, Food Quality, Taste, Presentation, Inventory Management, Procurement
Specialization
Candidates should have proven experience in a culinary leadership role and strong knowledge of food safety and kitchen operations. Excellent leadership and communication skills are essential, along with the ability to work under pressure.
Experience Required
Minimum 5 year(s)
Chefs & Cooks_Commis Chef at Radisson Hotel Group
Maruleng Local Municipality, Limpopo, South Africa - Full Time
Skills Needed
Creativity, Teamwork, Guest Service, Problem Resolution, Time Management, Integrity, Culinary Skills, Learning, Passion For Hospitality
Specialization
Prior experience in a kitchen is beneficial but not essential, and a hands-on approach with a can-do work style is expected. A commitment to exceptional guest service and personal integrity are also important.
Débardeur (temps partiel) at QSL
Saguenay, Quebec, Canada - Full Time
Skills Needed
Teamwork, Manual Labor, Machinery Operation, Safety Compliance, Adaptability, Proactivity
Specialization
Candidates should enjoy working outdoors in a non-routine environment and have an interest in manual labor and machinery operation. Experience operating forklifts or other machinery is considered an asset.
Débardeur (temps partiel) at QSL
Baie-Comeau, Quebec, Canada - Full Time
Skills Needed
Teamwork, Manual Labor, Safety Compliance, Adaptability, Equipment Operation
Specialization
Candidates must be available to work on-call with varied schedules across different shifts. They should enjoy outdoor work in a non-routine environment and demonstrate a commitment to health and safety.
Sushi Chef I at Hana Group
Oakland, California, United States - Full Time
Skills Needed
People Skills, Core Culinary Skills, Product Knowledge, Quality And Food Safety, Profit Knowledge, Waste Control
Specialization
Candidates should have a minimum of 6 months in the food service industry, with sushi rolling experience preferred. A valid food handler’s license and the ability to communicate effectively in English are also required.
Banquet Chef at HCW Hospitality
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Excellence, Leadership, Menu Development, Cost Control, Kitchen Operations, Food Safety, Sanitation Regulations, Team Building, Creativity, Guest Satisfaction, Training, Mentoring, High Volume Experience, Upscale Environment, Passion For Service, Flexibility
Specialization
The ideal candidate should have at least 5 years of experience as an Executive Chef or Sous Chef in a high-volume, upscale environment and possess a culinary degree or equivalent experience. Strong leadership skills and a commitment to quality and guest satisfaction are essential.
Experience Required
Minimum 5 year(s)
Sushi Chef I at Hana Group
Germantown, Tennessee, United States - Full Time
Skills Needed
People Skills, Core Culinary Skills, Product Knowledge, Quality And Food Safety, Profit Knowledge, Waste Control
Specialization
Candidates should have a minimum of 6 months in the food service industry, with sushi rolling experience preferred. A valid food handler’s license and the ability to communicate in English are also required.
Sushi Chef I at Hana Group
Nashville, Tennessee, United States - Full Time
Skills Needed
People Skills, Core Culinary Skills, Product Knowledge, Quality And Food Safety, Profit Knowledge, Waste Control
Specialization
Candidates should have a minimum of 6 months in the food service industry, with sushi rolling experience preferred. A valid food handler’s license and the ability to communicate effectively in English are also required.