Chef De Partie Jobs overseas

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Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Sharjah, Sharjah Emirate, United Arab Emirates - Full Time

Skills Needed
Culinary Arts, Food Preparation, Kitchen Supervision, Team Leadership, Menu Development, Food Safety, Budget Management, Inventory Control, Staff Training, Quality Control, Plating, Haccp, Osha, Customer Service, Problem Solving, Communication

Specialization
Candidates need either a high school diploma/GED with 4 years of relevant experience or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Key duties include supervising hot/cold food production, leading kitchen shifts, maintaining sanitation standards, and assuming Sous Chef duties when necessary.

Experience Required
Minimum 2 year(s)

Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

, Andhra Pradesh, India - Full Time

Skills Needed
Food Preparation, Cooking, Portion Control, Garnish, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Safety Procedures, Teamwork, Communication, Guest Service, Scheduling Assistance, Training Assistance

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. Essential duties include physical tasks such as standing for long periods and lifting up to 25 pounds, alongside maintaining professional appearance and confidentiality.

Experience Required
Minimum 2 year(s)

Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Khánh Hòa, An Giang Province, Vietnam - Full Time

Skills Needed
Food Preparation, Cooking, Portion Control, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Safety Procedures, Team Support, Guest Service, Communication, Training Assistance, Scheduling Assistance, Employee Counseling

Specialization
Candidates should ideally possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no specific supervisory experience or certifications are required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside professional conduct and strong teamwork.

Experience Required
Minimum 2 year(s)

Chef de Partie at Ali Professional

Cima, Lombardy, Italy - Full Time

Skills Needed
Culinary Arts, Meat Preparation, Haccp Standards, Inventory Management, Menu Execution, Kitchen Equipment Operation, Food Quality Control, Team Collaboration

Specialization
Requires solid experience as a Chef de Partie in structured environments, specifically with meat-based cuisine. Candidates must possess strong knowledge of raw materials, processing techniques, and a high commitment to hygiene and order.

Experience Required
Minimum 2 year(s)

Chef de Partie at Relais & Châteaux Park-Hotel Egerner Höfe

Bristol, England, United Kingdom - Full Time

Skills Needed
Food Preparation, Menu Development, Food Safety, Health And Safety, Teamwork, Communication, Attention To Detail, Culinary Arts, Modern British Cuisine

Specialization
The ideal candidate has at least 5 years of experience in a 2 AA Rosette environment or higher. You must possess a professional approach, strong communication skills, and the ability to work effectively under pressure.

Experience Required
Minimum 5 year(s)

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

Tokyo, , Japan - Full Time

Skills Needed
Food Preparation, Cooking, Sanitation Regulations, Portion Control, Recipe Adherence, Quality Control, Inventory Management, Kitchen Safety, Supervisory Skills, Team Collaboration, Guest Relations, Waste Minimization

Specialization
Requires a high school diploma or equivalent and at least 6 years of related work experience. One year of supervisory experience is also required to manage the department in the absence of senior chefs.

Experience Required
Minimum 5 year(s)

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

Doha, , Qatar - Full Time

Skills Needed
Food Preparation, Sanitation, Menu Execution, Quality Control, Kitchen Management, Staff Supervision, Inventory Management, Waste Reduction, Food Safety, Culinary Techniques, Team Leadership, Communication, Equipment Maintenance, Portion Control, Garnishing

Specialization
Candidates must have at least 6 years of related culinary experience and 1 year of supervisory experience. A high school diploma or G.E.D. equivalent is required for this position.

Experience Required
Minimum 5 year(s)

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

Warsaw, Masovian Voivodeship, Poland - Full Time

Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Collaboration, Guest Service, Recipe Adherence, Food Safety, Communication, Time Management, Professionalism

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 Accor

, Queensland, Australia - Full Time

Skills Needed
Supervision, Team Leadership, Menu Preparation, Food Safety, Stock Control, Culinary Skills, Kitchen Equipment Operation, Pressure Management, Collaboration, Cleanliness, Cost Control, Mise En Place, Rostering, Communication, Training, Food Presentation

Specialization
Candidates should have 4+ years of experience in the hotel industry and relevant culinary trade qualifications. A strong understanding of food safety requirements and the ability to work well under pressure in a fast-paced environment are essential.

Experience Required
Minimum 5 year(s)

Chef de Partie at BaxterStorey

City of London, England, United Kingdom - Full Time

Skills Needed
Food Preparation, Kitchen Operations, Food Safety, Allergen Controls, Menu Planning, Mise En Place, Teamwork, Communication, Attention To Detail, Proactive Approach

Specialization
Candidates should ideally have prior experience as a Chef de Partie, preferably within contract catering, independent education, or a high-profile business setting. Essential qualities include a passion for fresh, seasonal food, strong attention to detail regarding food safety, and excellent teamwork and communication skills.

Experience Required
Minimum 2 year(s)

Chef de Partie at Accor

City of Brisbane, Queensland, Australia - Full Time

Skills Needed
Supervising Operational Aspects, Food Hygiene, Safety Procedures, Workflow Management, Haccp Requirements, Menu Preparation, Quality Standards, Training, Mentoring, Menu Development, Stock Control, Adaptability

Specialization
Candidates must possess previous experience in a similar role and hold trade qualifications in commercial cookery, demonstrating excellent technical knowledge across various cooking styles. A genuine commitment to guest service, strong organizational skills, and a passion for the industry are essential for this position.

Experience Required
Minimum 2 year(s)

Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Surabaya, East Java, Indonesia - Full Time

Skills Needed
Food Preparation, Cooking, Portion Control, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Temperature Regulation, Safety Procedures, Teamwork, Communication, Guest Service, Training Assistance, Scheduling Assistance

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, alongside professional conduct and adherence to all operational standards.

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, Problem Solving, Following Recipes, Cold Food Preparation, Training, Scheduling, Employee Counseling, Coaching, Safety Procedures

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

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

Ho Chi Minh City, , Vietnam - Full Time

Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Staff Training, Communication, Culinary Techniques, Food Safety Standards, Time Management, Problem Solving, Guest Service, Professionalism, Collaboration

Experience Required
Minimum 2 year(s)

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

, Goa, India - Full Time

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

Experience Required
Minimum 2 year(s)

Chef De Partie at DO & CO AG

Hounslow, England, United Kingdom - Full Time

Skills Needed
Culinary Skills, Food Preparation, Cooking Techniques, Inventory Management, Stock Control, Food Safety, Hygiene Standards, Cost Control, Team Leadership, Time Management, Communication, Knife Skills, Quality Control, Compliance

Specialization
Candidates must possess proven experience as a Chef de Partie or in a similar high-volume kitchen role, preferably within airline catering, requiring a minimum of 3 years of kitchen experience. Essential qualifications include a culinary diploma, strong knowledge of food safety regulations, excellent organizational skills for working under pressure, and the flexibility to work various shifts.

Experience Required
Minimum 2 year(s)

Chef De Partie at Mint People

Chatham, England, United Kingdom - Full Time

Skills Needed
Food Preparation, Cooking, Culinary Team Collaboration, Stocktaking, Supply Ordering, Food Safety, Sanitation Standards, Contract Catering

Specialization
Candidates must have the right to work in the UK and be fluent in English. It is highly preferred that applicants have a driver's license and their own vehicle to access remote venues.

Experience Required
Minimum 2 year(s)

Chef de Partie at Accor

Leeds, England, United Kingdom - Full Time

Skills Needed
Food Preparation, Cooking, Menu Improvement, Teamwork, Pressure Management, Communication, Buffet Management, A La Carte Service

Specialization
Candidates must be able to work cohesively within a team and perform well under pressure in a fast-paced environment. Effective communication skills and a focus on guest feedback are essential.

Experience Required
Minimum 2 year(s)

Chef De Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

, Chhattisgarh, India - Full Time

Skills Needed
Food Safety, Inventory Management, Staff Supervision, Kitchen Operations, Training And Coaching, Sanitation Standards, Team Leadership, Customer Service, Conflict Resolution, Equipment Maintenance, Scheduling, Quality Control, Communication, Problem Solving, Time Management, Attention To Detail

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

Sharjah, Sharjah Emirate, United Arab Emirates -

Full Time

Start Date

Immediate

Expiry Date

21 May, 26

Salary

0.0

Posted On

20 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Food Preparation, Kitchen Supervision, Team Leadership, Menu Development, Food Safety, Budget Management, Inventory Control, Staff Training, Quality Control, Plating, HACCP, OSHA, Customer Service, Problem Solving, Communication

Industry

Hospitality

Description

JOB SUMMARY Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications. • Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Maintains food preparation handling and correct storage standards. • Recognizes superior quality products, presentations and flavor. • Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet, pastry shop). • Communications production needs to key personnel. • Produces production prep list. • Assists in developing daily and seasonal menu items. • Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department). • Assists in estimating daily restaurant production needs. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Checks the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented and creates decorative food displays. Leading Kitchen Team • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Leads shift teams while personally preparing food items and executing requests based on required specifications. • Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees’ absence. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensuring and maintaining the productivity level of employees. • Ensures employees are cross-trained to support successful daily operations. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Assumes duties of the Sous Chef in his/her absence. • Assists Chef in daily line up and conducts in his/her absence. Establishing and Maintaining Kitchen Goals • Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. • Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. • Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. • Effectively investigates, reports and follows-up on employee accidents. • Knows and implements company safety standards. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Sets a positive example for guest relations. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. • Empowers employees to provide excellent customer service. • Handles guest problems and complaints. • Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. • Manages employee progressive discipline procedures. • Participates in the employee performance appraisal process, providing feedback as needed. • Uses all available on the job training tools for employees. • Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. 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. When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels & Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Responsibilities

The Chef de Partie assists the Sous Chef in maintaining quality and consistency across assigned kitchen areas by personally performing tasks, leading staff, and managing food-related functions. This role involves supervising food preparation, ensuring compliance with recipes and standards, and developing/training the kitchen team.

Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Sharjah, Sharjah Emirate, United Arab Emirates - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

, Andhra Pradesh, India - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Khánh Hòa, An Giang Province, Vietnam - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at Ali Professional

Cima, Lombardy, Italy - Full Time

Skills Needed
Culinary Arts, Meat Preparation, Haccp Standards, Inventory Management, Menu Execution, Kitchen Equipment Operation, Food Quality Control, Team Collaboration

Experience Required
Minimum 2 year(s)

Chef de Partie at Relais & Châteaux Park-Hotel Egerner Höfe

Bristol, England, United Kingdom - Full Time

Skills Needed
Food Preparation, Menu Development, Food Safety, Health And Safety, Teamwork, Communication, Attention To Detail, Culinary Arts, Modern British Cuisine

Experience Required
Minimum 5 year(s)

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

Tokyo, , Japan - Full Time

Experience Required
Minimum 5 year(s)

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

Doha, , Qatar - Full Time

Specialization
Candidates must have at least 6 years of related culinary experience and 1 year of supervisory experience. A high school diploma or G.E.D. equivalent is required for this position.

Experience Required
Minimum 5 year(s)

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

Warsaw, Masovian Voivodeship, Poland - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at Accor

, Queensland, Australia - Full Time

Experience Required
Minimum 5 year(s)

Chef de Partie at BaxterStorey

City of London, England, United Kingdom - Full Time

Skills Needed
Food Preparation, Kitchen Operations, Food Safety, Allergen Controls, Menu Planning, Mise En Place, Teamwork, Communication, Attention To Detail, Proactive Approach

Experience Required
Minimum 2 year(s)

Chef de Partie at Accor

City of Brisbane, Queensland, Australia - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Surabaya, East Java, Indonesia - Full Time

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, alongside professional conduct and adherence to all operational standards.

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 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

Ho Chi Minh City, , Vietnam - Full Time

Experience Required
Minimum 2 year(s)

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

, Goa, India - Full Time

Experience Required
Minimum 2 year(s)

Chef De Partie at DO & CO AG

Hounslow, England, United Kingdom - Full Time

Experience Required
Minimum 2 year(s)

Chef De Partie at Mint People

Chatham, England, United Kingdom - Full Time

Skills Needed
Food Preparation, Cooking, Culinary Team Collaboration, Stocktaking, Supply Ordering, Food Safety, Sanitation Standards, Contract Catering

Specialization
Candidates must have the right to work in the UK and be fluent in English. It is highly preferred that applicants have a driver's license and their own vehicle to access remote venues.

Experience Required
Minimum 2 year(s)

Chef de Partie at Accor

Leeds, England, United Kingdom - Full Time

Skills Needed
Food Preparation, Cooking, Menu Improvement, Teamwork, Pressure Management, Communication, Buffet Management, A La Carte Service

Experience Required
Minimum 2 year(s)

Chef De Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

, Chhattisgarh, India - 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)