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Chef De Partie Jobs overseas

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Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangalore, karnataka, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Menu Development, Haccp, Osha, Budget Management, Customer Service, Food Presentation, Training And Mentoring, Inventory Management
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Must possess strong leadership skills and knowledge of food safety regulations like HACCP and OSHA.
Experience Required
Minimum 2 year(s)
Chef De Partie at DO & CO AG
Hounslow, England, United Kingdom - Full Time
Skills Needed
Culinary Skills, Food Safety, Hygiene Standards, Inventory Management, Stock Control, Knife Skills, Cooking Techniques, Team Leadership, Time Management, Organizational Skills, Cost Control, Menu Preparation, Food Presentation, Quality Assurance
Specialization
Candidates must have at least 3 years of experience in a high-volume kitchen, preferably in airline catering or large-scale production. A culinary diploma or equivalent qualification is required, along with strong knowledge of food safety and sanitation regulations.
Experience Required
Minimum 2 year(s)
Chef De Partie at Potters Resorts
Maldon, England, United Kingdom - Full Time
Skills Needed
Culinary Experience, Leadership, Supervisory Experience, Organizational Skills, Working Under Pressure, Haccp Compliance, Allergen Knowledge, Coaching, Health And Hygiene Compliance, Service Preparation
Specialization
Candidates must possess a minimum of two years of culinary experience at a similar level within a demanding kitchen environment, along with strong leadership and motivational qualities demonstrated through proven supervisory experience. A minimum qualification of NVQ Level 2 or equivalent catering qualification is required, alongside exceptional organizational skills for working under pressure.
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, Food Safety, Hygiene Standards, Inventory Management, Stock Control, Cost Control, Team Management, Time Management, Communication, Knife Skills, Quality Control, Adherence To Regulations
Specialization
Candidates must possess proven experience as a Chef de Partie or in a similar high-volume role, preferably within airline catering, requiring a minimum of three years in a kitchen environment. 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 Mad Swans
East Hampshire, England, United Kingdom - Full Time
Skills Needed
Cooking, Food Preparation, Hygiene, Food Safety, Communication, Leadership Potential, Organization, Multi Tasking, Teamwork, Proactive, Resilience, Solution Driven, Dough Preparation, Stock Taking, Order Management, Recipe Specification
Specialization
Candidates must have previous experience as a Chef de Partie, a genuine passion for food, creativity, and high standards, including a strong understanding of dough preparation techniques. Applicants should be excellent communicators, self-driven, resilient, and comfortable working in a fast-paced team environment, though a Food Safety Level 3 qualification is desirable but not essential.
Experience Required
Minimum 2 year(s)
Chef De Partie at DO & CO AG
Hounslow, England, United Kingdom - Full Time
Skills Needed
Culinary Skills, Food Safety, Hygiene Standards, Inventory Management, Stock Control, Knife Skills, Cooking Techniques, Team Leadership, Time Management, Organizational Skills, Cost Control, Menu Preparation, Food Presentation, Quality Assurance
Specialization
Candidates must have at least 3 years of experience in a high-volume kitchen, preferably in airline catering or large-scale production. A culinary diploma or equivalent qualification is required, along with strong knowledge of food safety regulations and the ability to work flexible shifts.
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 role, preferably within airline catering, requiring a minimum of 3 years in a kitchen environment. Essential qualifications include a culinary diploma, strong knowledge of food safety regulations, excellent organizational skills, and the ability to work effectively under pressure in a fast-paced setting.
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 role, preferably within airline catering, requiring a minimum of 3 years in a kitchen environment. Essential qualifications include a culinary diploma, strong knowledge of food safety regulations, excellent organizational skills, and the ability to work effectively under pressure in a fast-paced setting.
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 Assurance, Compliance, Working Under Pressure
Specialization
Candidates must possess proven experience as a Chef de Partie or in a similar high-volume role, preferably in airline catering, requiring a minimum of 3 years in a kitchen environment. Essential qualifications include a culinary diploma, strong knowledge of food safety regulations, excellent organizational skills, and the ability to work effectively under pressure in a fast-paced setting.
Experience Required
Minimum 2 year(s)
Chef De Partie at Open House London
London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Plating, Section Setup, Communication, Consistency, Presentation, Cleanliness, Can Do Attitude, Health And Safety, Food Hygiene
Specialization
The ideal candidate must demonstrate exceptional focus on consistency, flavor, presentation, and cleanliness, bringing energy and a can-do attitude to every service. A solid understanding of health and safety regulations and best practices in food hygiene is also required.
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 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 role, preferably in airline catering, requiring a minimum of 3 years in a kitchen environment. Essential qualifications include a culinary diploma, strong knowledge of food safety regulations, excellent organizational skills, and the ability to work effectively under pressure in a fast-paced setting.
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, Food Safety, Hygiene Standards, Inventory Management, Stock Control, Cost Control, Team Management, Time Management, Communication, Knife Skills, Quality Control, Working Under Pressure
Specialization
Candidates must possess proven experience as a Chef de Partie or in a similar high-volume role, preferably in airline catering, requiring 3+ years in a kitchen environment and a culinary diploma or equivalent. Essential qualifications include strong knowledge of food safety regulations, excellent organizational skills, and the ability to work collaboratively under pressure.
Experience Required
Minimum 2 year(s)
Chef de Partie at Accor
Perth, Western Australia, Australia - Full Time
Skills Needed
Consistency, Flair, Quality Control, Presentation, Menu Planning, Stock Control, Hygiene, Teamwork, Communication, Attention To Detail
Specialization
Candidates must possess a passion for cooking and strong teamwork skills, along with a commitment to consistency and detail orientation. A Certificate III in Commercial Cookery or a minimum of three years of relevant experience is required, along with full, unrestricted Australian working rights.
Experience Required
Minimum 2 year(s)
Chef de Partie at Accor
Dublin, Leinster, Ireland - Full Time
Skills Needed
Kitchen Management, Food Hygiene, Team Leadership, Menu Development, Inventory Management, Statutory Compliance, Culinary Techniques, Hospitality Management, Staff Training, Quality Control
Specialization
The ideal candidate has previous experience in a fast-moving kitchen environment with a focus on fresh ingredients and provenance. You must be a natural leader who is passionate about hospitality and capable of maintaining high brand standards.
Experience Required
Minimum 2 year(s)
Chef de Partie at Accor
Ōtara-Papatoetoe, Auckland, New Zealand - Full Time
Skills Needed
Kitchen Supervision, Delegation, Customer Satisfaction, Presentation Standards, Cost Control, Team Leadership, Stock Rotation, Menu Preparation, Food Production, Mise En Place, Cleanliness, Equipment Maintenance, Liaison, Initiative, Professionalism
Specialization
Candidates must possess a minimum of two years of experience as a Chef de Partie or in a similar role, along with full working rights in New Zealand and a passion for culinary arts. Essential attributes include physical fitness, reliability, excellent organizational skills, and the ability to work a rotating 7-day roster including weekends and evenings.
Experience Required
Minimum 2 year(s)
Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Docklands, Victoria, Australia - Full Time
Skills Needed
Food Preparation, Hot Food Production, Cold Food Production, Quality Control, Consistency, Supervision, Coordination, Plating, Attention To Detail, Organizational Skills, Food Safety, Guest Service, Team Assistance, Self Motivation, Problem Solving, Can Do Attitude
Specialization
Candidates must possess a Trade Industry Qualification or completion of a Commercial Cookery Qualification, along with relevant experience in a similar role and working rights in Australia. The ideal applicant is self-motivated, driven, enthusiastic about career escalation, and brings smart solutions to a fast-paced environment.
Experience Required
Minimum 2 year(s)
Chef De Partie at Minor International
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Supervising, Menu Development, Costing, Stock Control, Cost Management, Hygiene Enforcement, Health And Safety Compliance, Recruiting, Inducting, Training, Rostering, Teamwork, Communication, High Pressure Environment Management
Specialization
Candidates must have over 2 years of experience as a Chef de Partie or in a similar role, along with a formal culinary qualification. Essential attributes include attitude, energy, execution, the ability to manage a section confidently, strong teamwork, and flexibility to work various shifts, including weekends.
Experience Required
Minimum 2 year(s)
Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Port Douglas, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Food Safety, Menu Planning, Plating, Team Supervision, Quality Control, Inventory Management, Commercial Cookery, Kitchen Operations, Attention To Detail, Communication, Time Management
Specialization
Candidates must hold a Trade Industry Qualification or Commercial Cookery Qualification and possess relevant experience in a similar role. Applicants are required to have legal working rights in Australia and demonstrate a strong passion for the culinary industry.
Experience Required
Minimum 2 year(s)
Chef de Partie at Radisson Hotel Group
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Culinary Excellence, Creativity, Precision, Teamwork, Communication, Problem Resolution, Cost Control, Inventory Control, Compliance, It Systems
Specialization
Candidates must possess proven experience as a Chef de Partie or in a similar role, demonstrating excellent communication skills and the ability to lead and collaborate effectively. A commitment to exceptional guest service, a hands-on approach, personal integrity, and the ability to find creative solutions are essential requirements.
Experience Required
Minimum 2 year(s)
Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangalore, karnataka, India -
Full Time

Start Date

Immediate

Expiry Date

23 Aug, 26

Salary

0.0

Posted On

25 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Menu Development, HACCP, OSHA, Budget Management, Customer Service, Food Presentation, Training and Mentoring, Inventory Management

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.

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Responsibilities
Assists the Sous Chef in managing kitchen operations, ensuring food quality, consistency, and adherence to sanitation standards. Leads and trains the kitchen team while personally performing culinary tasks to meet guest expectations.
Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangalore, karnataka, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Menu Development, Haccp, Osha, Budget Management, Customer Service, Food Presentation, Training And Mentoring, Inventory Management
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Must possess strong leadership skills and knowledge of food safety regulations like HACCP and OSHA.
Experience Required
Minimum 2 year(s)
Chef De Partie at DO & CO AG
Hounslow, England, United Kingdom - Full Time
Skills Needed
Culinary Skills, Food Safety, Hygiene Standards, Inventory Management, Stock Control, Knife Skills, Cooking Techniques, Team Leadership, Time Management, Organizational Skills, Cost Control, Menu Preparation, Food Presentation, Quality Assurance
Specialization
Candidates must have at least 3 years of experience in a high-volume kitchen, preferably in airline catering or large-scale production. A culinary diploma or equivalent qualification is required, along with strong knowledge of food safety and sanitation regulations.
Experience Required
Minimum 2 year(s)
Chef De Partie at Potters Resorts
Maldon, England, United Kingdom - Full Time
Skills Needed
Culinary Experience, Leadership, Supervisory Experience, Organizational Skills, Working Under Pressure, Haccp Compliance, Allergen Knowledge, Coaching, Health And Hygiene Compliance, Service Preparation
Specialization
Candidates must possess a minimum of two years of culinary experience at a similar level within a demanding kitchen environment, along with strong leadership and motivational qualities demonstrated through proven supervisory experience. A minimum qualification of NVQ Level 2 or equivalent catering qualification is required, alongside exceptional organizational skills for working under pressure.
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, Food Safety, Hygiene Standards, Inventory Management, Stock Control, Cost Control, Team Management, Time Management, Communication, Knife Skills, Quality Control, Adherence To Regulations
Specialization
Candidates must possess proven experience as a Chef de Partie or in a similar high-volume role, preferably within airline catering, requiring a minimum of three years in a kitchen environment. 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 Mad Swans
East Hampshire, England, United Kingdom - Full Time
Skills Needed
Cooking, Food Preparation, Hygiene, Food Safety, Communication, Leadership Potential, Organization, Multi Tasking, Teamwork, Proactive, Resilience, Solution Driven, Dough Preparation, Stock Taking, Order Management, Recipe Specification
Specialization
Candidates must have previous experience as a Chef de Partie, a genuine passion for food, creativity, and high standards, including a strong understanding of dough preparation techniques. Applicants should be excellent communicators, self-driven, resilient, and comfortable working in a fast-paced team environment, though a Food Safety Level 3 qualification is desirable but not essential.
Experience Required
Minimum 2 year(s)
Chef De Partie at DO & CO AG
Hounslow, England, United Kingdom - Full Time
Skills Needed
Culinary Skills, Food Safety, Hygiene Standards, Inventory Management, Stock Control, Knife Skills, Cooking Techniques, Team Leadership, Time Management, Organizational Skills, Cost Control, Menu Preparation, Food Presentation, Quality Assurance
Specialization
Candidates must have at least 3 years of experience in a high-volume kitchen, preferably in airline catering or large-scale production. A culinary diploma or equivalent qualification is required, along with strong knowledge of food safety regulations and the ability to work flexible shifts.
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 role, preferably within airline catering, requiring a minimum of 3 years in a kitchen environment. Essential qualifications include a culinary diploma, strong knowledge of food safety regulations, excellent organizational skills, and the ability to work effectively under pressure in a fast-paced setting.
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 role, preferably within airline catering, requiring a minimum of 3 years in a kitchen environment. Essential qualifications include a culinary diploma, strong knowledge of food safety regulations, excellent organizational skills, and the ability to work effectively under pressure in a fast-paced setting.
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 Assurance, Compliance, Working Under Pressure
Specialization
Candidates must possess proven experience as a Chef de Partie or in a similar high-volume role, preferably in airline catering, requiring a minimum of 3 years in a kitchen environment. Essential qualifications include a culinary diploma, strong knowledge of food safety regulations, excellent organizational skills, and the ability to work effectively under pressure in a fast-paced setting.
Experience Required
Minimum 2 year(s)
Chef De Partie at Open House London
London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Plating, Section Setup, Communication, Consistency, Presentation, Cleanliness, Can Do Attitude, Health And Safety, Food Hygiene
Specialization
The ideal candidate must demonstrate exceptional focus on consistency, flavor, presentation, and cleanliness, bringing energy and a can-do attitude to every service. A solid understanding of health and safety regulations and best practices in food hygiene is also required.
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 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 role, preferably in airline catering, requiring a minimum of 3 years in a kitchen environment. Essential qualifications include a culinary diploma, strong knowledge of food safety regulations, excellent organizational skills, and the ability to work effectively under pressure in a fast-paced setting.
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, Food Safety, Hygiene Standards, Inventory Management, Stock Control, Cost Control, Team Management, Time Management, Communication, Knife Skills, Quality Control, Working Under Pressure
Specialization
Candidates must possess proven experience as a Chef de Partie or in a similar high-volume role, preferably in airline catering, requiring 3+ years in a kitchen environment and a culinary diploma or equivalent. Essential qualifications include strong knowledge of food safety regulations, excellent organizational skills, and the ability to work collaboratively under pressure.
Experience Required
Minimum 2 year(s)
Chef de Partie at Accor
Perth, Western Australia, Australia - Full Time
Skills Needed
Consistency, Flair, Quality Control, Presentation, Menu Planning, Stock Control, Hygiene, Teamwork, Communication, Attention To Detail
Specialization
Candidates must possess a passion for cooking and strong teamwork skills, along with a commitment to consistency and detail orientation. A Certificate III in Commercial Cookery or a minimum of three years of relevant experience is required, along with full, unrestricted Australian working rights.
Experience Required
Minimum 2 year(s)
Chef de Partie at Accor
Dublin, Leinster, Ireland - Full Time
Skills Needed
Kitchen Management, Food Hygiene, Team Leadership, Menu Development, Inventory Management, Statutory Compliance, Culinary Techniques, Hospitality Management, Staff Training, Quality Control
Specialization
The ideal candidate has previous experience in a fast-moving kitchen environment with a focus on fresh ingredients and provenance. You must be a natural leader who is passionate about hospitality and capable of maintaining high brand standards.
Experience Required
Minimum 2 year(s)
Chef de Partie at Accor
Ōtara-Papatoetoe, Auckland, New Zealand - Full Time
Skills Needed
Kitchen Supervision, Delegation, Customer Satisfaction, Presentation Standards, Cost Control, Team Leadership, Stock Rotation, Menu Preparation, Food Production, Mise En Place, Cleanliness, Equipment Maintenance, Liaison, Initiative, Professionalism
Specialization
Candidates must possess a minimum of two years of experience as a Chef de Partie or in a similar role, along with full working rights in New Zealand and a passion for culinary arts. Essential attributes include physical fitness, reliability, excellent organizational skills, and the ability to work a rotating 7-day roster including weekends and evenings.
Experience Required
Minimum 2 year(s)
Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Docklands, Victoria, Australia - Full Time
Skills Needed
Food Preparation, Hot Food Production, Cold Food Production, Quality Control, Consistency, Supervision, Coordination, Plating, Attention To Detail, Organizational Skills, Food Safety, Guest Service, Team Assistance, Self Motivation, Problem Solving, Can Do Attitude
Specialization
Candidates must possess a Trade Industry Qualification or completion of a Commercial Cookery Qualification, along with relevant experience in a similar role and working rights in Australia. The ideal applicant is self-motivated, driven, enthusiastic about career escalation, and brings smart solutions to a fast-paced environment.
Experience Required
Minimum 2 year(s)
Chef De Partie at Minor International
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Supervising, Menu Development, Costing, Stock Control, Cost Management, Hygiene Enforcement, Health And Safety Compliance, Recruiting, Inducting, Training, Rostering, Teamwork, Communication, High Pressure Environment Management
Specialization
Candidates must have over 2 years of experience as a Chef de Partie or in a similar role, along with a formal culinary qualification. Essential attributes include attitude, energy, execution, the ability to manage a section confidently, strong teamwork, and flexibility to work various shifts, including weekends.
Experience Required
Minimum 2 year(s)
Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Port Douglas, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Food Safety, Menu Planning, Plating, Team Supervision, Quality Control, Inventory Management, Commercial Cookery, Kitchen Operations, Attention To Detail, Communication, Time Management
Specialization
Candidates must hold a Trade Industry Qualification or Commercial Cookery Qualification and possess relevant experience in a similar role. Applicants are required to have legal working rights in Australia and demonstrate a strong passion for the culinary industry.
Experience Required
Minimum 2 year(s)
Chef de Partie at Radisson Hotel Group
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Culinary Excellence, Creativity, Precision, Teamwork, Communication, Problem Resolution, Cost Control, Inventory Control, Compliance, It Systems
Specialization
Candidates must possess proven experience as a Chef de Partie or in a similar role, demonstrating excellent communication skills and the ability to lead and collaborate effectively. A commitment to exceptional guest service, a hands-on approach, personal integrity, and the ability to find creative solutions are essential requirements.
Experience Required
Minimum 2 year(s)