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Chef De Partie Jobs overseas

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Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with a minimum of 3 years of experience. Knowledge of HACCP and hygiene standards is essential, along with the ability to thrive in a fast-paced kitchen.
Experience Required
Minimum 2 year(s)
Sous Chef-Nashville at Barcelona Wine Bar
Nashville, Tennessee, United States - Full Time
Skills Needed
Passion For Food, Wine Knowledge, Guest Experience, Time Management, Active Listening, Teaching Techniques, Basic Computer Skills
Specialization
Candidates should have 1-3 years of high volume kitchen experience, with a culinary degree preferred. They must be able to handle pressure and maintain high hygiene and food safety standards.
Experience Required
Minimum 2 year(s)
Chef d'équipe (H/F) at SALTI
Marcq-en-Barœul, Hauts-de-France, France - Full Time
Skills Needed
Team Management, Mechanical Knowledge, Hydraulic Knowledge, Electrical Knowledge, Pneumatic Knowledge, Diesel Knowledge, Organization, Rigor, Communication, Problem Solving
Specialization
Candidates should have a passion for mechanics and experience in team management. A diploma in mechanics or knowledge in hydraulics, electricity, pneumatics, and/or diesel mechanics is required.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Verneuil-en-Bourbonnais, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Standards, Organization, Autonomy, Customer Service, Passion, Dynamism, Innovation, Cooking, Leadership, Communication, Rigor, Creativity, Quality Control, Seasonal Cooking
Specialization
Candidates should have a diploma in hospitality or restaurant management and significant experience in collective catering. Skills in culinary techniques, team management, and customer service are essential.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Leadership, Team Management, Culinary Creativity, Cost Control, Japanese Cuisine, Italian Cuisine, Event Coordination, Communication, Haccp Standards, Quality Control, Training, Detail Orientation, Adaptability, Negotiation, Food Waste Management, Menu Development
Specialization
The ideal candidate should be a leader with a strong attention to detail and a passion for culinary arts, particularly in Japanese and Italian cuisines. They should also possess skills in cost management and be adaptable to changes in a dynamic work environment.
Experience Required
Minimum 5 year(s)
Chef de dépôt F/H/X at BUT
Landorthe, Occitania, France - Full Time
Skills Needed
Organization, Rigorousness, Management Skills, Responsibility, Diplomacy
Specialization
A first experience in the field is a plus, and you should be organized and rigorous. You need to balance flexibility and firmness to ensure smooth operations.
Chef de rang barman at Accor
Vanves, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Attention To Detail, Sales Techniques, Client Relationship Management, Team Coordination, Adaptability, Communication, Service Quality, Problem Solving, Product Knowledge, Fidelity Building, Warm Welcome, Personalized Service, Follow Up, Organizational Skills, Motivation
Specialization
Candidates should be proactive in suggesting services and attentive to customer requests. They are expected to contribute to revenue growth through upselling and enhance customer loyalty through quality service.
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background and at least 3 years of experience in a similar setting. Knowledge of HACCP and hygiene standards is essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Courtyard by Marriott Somerset KY
San Juan, Puerto Rico, United States - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Team Building, Menu Development, Food Safety, Sanitation Standards, Budget Management, Customer Service, Training, Problem Solving, Performance Monitoring, Staff Development, Interpersonal Skills, Quality Control, Operational Management
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in culinary or related fields. Strong leadership and culinary skills are essential for this position.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Accor
Phú Quốc, Kiên Giang Province, Vietnam - Full Time
Skills Needed
Culinary Expertise, Leadership, Menu Planning, Recipe Development, Food Cost Control, Food Safety, Inventory Management, Communication, Organizational Skills, Problem Solving, Time Management, Team Collaboration, Creativity, Flexibility, Stamina
Specialization
Candidates should have a Culinary School or College Diploma and a minimum of 10 years of experience in management-level culinary positions. Proven expertise in Vietnamese cuisine and strong leadership skills are essential.
Experience Required
Minimum 10 year(s)
Chef des Ventes H/F at METRO/MAKRO
Chaponnay, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Sales Management, Team Leadership, Commercial Strategy, Budgeting, Client Development, Market Knowledge, Communication, Coaching, Motivation, Event Organization, Reporting, Recruitment, Agro Food Distribution, Public Markets, Field Sales, Customer Relationship Management
Specialization
Candidates should have a BAC+3 to BAC+5 education in commerce and substantial experience in agro-food distribution, particularly in the food service sector. Proven leadership skills and a strong understanding of sales techniques are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Four Seasons Hotels Limited - Turkey
Medina, Medina Province, Saudi Arabia - Full Time
Skills Needed
Culinary Arts, Leadership, Organization, Communication, Food Preparation, Cooking Techniques, Menu Development, Inventory Management, Health Regulations, Safety Compliance, Guest Relations, Budget Management, Team Supervision, Training, Quality Control, Creativity
Specialization
A degree or diploma in Culinary Arts is preferred along with proven experience in a leadership role within a luxury hotel or fine dining restaurant. Strong leadership, organizational, and communication skills are essential.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Api Restauration
Frangy, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Standards, Organization, Rigor, Autonomy, Customer Service, Passion, Dynamism, Positive Energy
Specialization
A diploma in hospitality or restaurant management is preferred, along with significant experience in collective catering. Candidates should possess strong culinary skills, team management abilities, and excellent customer service orientation.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Accor
Chicago, Illinois, United States - Full Time
Skills Needed
Culinary Experience, Menu Development, Kitchen Operations, Cost Control, Inventory Management, Food Safety Compliance, Organizational Skills, Communication Skills, Problem Solving Skills, Team Leadership, Guest Engagement, Training And Development, Event Management, Supplier Relationship Management, Culinary Trends, Flexibility
Specialization
Candidates should have a minimum of 3 years of progressive culinary experience and a culinary degree or equivalent training. Strong leadership skills and a proven track record in kitchen operations and menu development are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Minor International
Bangkok, , Thailand - Full Time
Skills Needed
Culinary Experience, Leadership, Team Management, International Cuisine, Menu Development, Food Safety Regulations, Budgeting, Cost Control, Guest Service Skills, Training, Scheduling, Sanitation Rules, Inventory Control, Supply Management, Fusion Cooking, French Cuisine, Italian Cuisine
Specialization
Candidates must have at least 3 years of culinary experience, including 2 years in a senior leadership role within a luxury hotel environment. A strong background in international cuisine and knowledge of budgeting and food safety regulations is essential.
Experience Required
Minimum 5 year(s)
Chef de Cuisine H/F at GROUPE RESTALLIANCE
Chambéry, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Team Leadership, Budget Management, Food Safety, Local Sourcing, Menu Planning, Quality Control, Communication, Time Management, Recruitment, Training, Initiative, Passion For Cooking, Customer Satisfaction
Specialization
Candidates should have training in the restaurant sector and experience in a similar role or as a Second Chef. Proficiency in culinary techniques, HACCP standards, and computer skills is essential.
Experience Required
Minimum 2 year(s)
Chef de mission F/H at COGEP
Vierzon, Centre-Val de Loire, France - Full Time
Skills Needed
Team Management, Client Portfolio Development, Financial Reporting, Tax Management, Training, Business Development, Performance Monitoring, Collaboration
Specialization
Candidates should have significant experience in managing financial reports and possess strong managerial skills. Autonomy, rigor, and organizational skills are essential for this position.
Experience Required
Minimum 5 year(s)
KITCHEN - SOUS CHEF at GATE HR
Jacksonville, Florida, United States - Full Time
Skills Needed
Cooking, Banquet Production, Ala Carte Dining, Sanitation Standards, Food Safety, Menu Planning, Cost Control, Team Leadership, Food Inventory, Butchering, Diverse Cooking Techniques, Training, Communication, Time Management, Problem Solving, Customer Service
Specialization
Candidates must have a high school diploma or equivalent and at least 5 years of cooking experience in a professional kitchen. Advanced knowledge in various cooking techniques and kitchen operations is also required.
Experience Required
Minimum 5 year(s)
Sous Chef Full-time at Accor
Victoria, British Columbia, Canada - Full Time
Skills Needed
Culinary Operations, Menu Design, Food Safety, Budget Management, Team Leadership, Guest Engagement, Vendor Relationships, Training And Development, Communication Skills, Organizational Skills, Problem Solving, Inventory Management, Food Cost Calculation, Union Environment Experience, Detail Oriented, Self Motivated
Specialization
Candidates should have a minimum of 2 years' experience as Chef de Partie and a strong understanding of local food products. Certifications such as Food Safe Level 1 and Interprovincial Red Seal are required.
Experience Required
Minimum 2 year(s)
Sous Chef -Catering at Dexterra Group Inc
Surrey, British Columbia, Canada - Full Time
Skills Needed
Culinary Skills, Menu Planning, Food Safety, Team Leadership, Communication, Recipe Development, Cost Control, Training, Presentation Skills, Time Management, Problem Solving, Creativity, Efficiency Improvement, Safety Regulations, Customer Satisfaction
Specialization
Candidates must have a post-secondary degree or formal culinary training and at least three years of experience in high-volume food service. Certification in ServeSafe and/or FoodSafe is required, along with strong communication skills and the ability to lead a team.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland -
Full Time

Start Date

Immediate

Expiry Date

15 Mar, 26

Salary

0.0

Posted On

15 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Background, HACCP Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast-Paced Kitchen

Industry

Restaurants

Description
Join Our Award-Winning Culinary Team! Are you passionate about food and looking to grow your career in a dynamic and supportive environment? We’re seeking a Chef de Partie to join our award-winning team, where you’ll be part of an operation that prides itself on excellence, innovation, and top-tier service. Why Join Us? ✅ Competitive Pay & Perks • 29 days of paid holiday, including public holidays • Industry-leading gratuities and tips • Premium pay on Sundays and Bank Holidays ✅ Food & Dining Benefits • Exclusive staff meal policy – enjoy high-quality meals while on shift • 50% discount when dining with friends and family at The SpitJack (Cork & Limerick) ✅ Work-Life Balance • Flexible & part-time schedules available to suit your lifestyle • City-centre location with easy access to public transport ✅ Career Growth & Training • Clear progression paths with internal promotions • Advanced online training programs (Marketman & Talent LMS) to help you move up in your career What We’re Looking For ✔️ A strong culinary background ✔️ HACCP & hygiene knowledge ✔️ Attention to detail and high standards ✔️ Ability to thrive in a fast-paced kitchen The Ideal Candidate ⭐ Minimum 3 years of culinary experience in a similar setting ⭐ Previous experience as a Chef ⭐ Good command of English ⭐ Full permission to work in the EU If you’re ready to take the next step in your culinary career, apply today and be part of a team that values excellence, growth, and passion!
Responsibilities
Join an award-winning culinary team and contribute to an operation focused on excellence and innovation. The role involves working in a dynamic kitchen environment.
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with a minimum of 3 years of experience. Knowledge of HACCP and hygiene standards is essential, along with the ability to thrive in a fast-paced kitchen.
Experience Required
Minimum 2 year(s)
Sous Chef-Nashville at Barcelona Wine Bar
Nashville, Tennessee, United States - Full Time
Skills Needed
Passion For Food, Wine Knowledge, Guest Experience, Time Management, Active Listening, Teaching Techniques, Basic Computer Skills
Specialization
Candidates should have 1-3 years of high volume kitchen experience, with a culinary degree preferred. They must be able to handle pressure and maintain high hygiene and food safety standards.
Experience Required
Minimum 2 year(s)
Chef d'équipe (H/F) at SALTI
Marcq-en-Barœul, Hauts-de-France, France - Full Time
Skills Needed
Team Management, Mechanical Knowledge, Hydraulic Knowledge, Electrical Knowledge, Pneumatic Knowledge, Diesel Knowledge, Organization, Rigor, Communication, Problem Solving
Specialization
Candidates should have a passion for mechanics and experience in team management. A diploma in mechanics or knowledge in hydraulics, electricity, pneumatics, and/or diesel mechanics is required.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Verneuil-en-Bourbonnais, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Standards, Organization, Autonomy, Customer Service, Passion, Dynamism, Innovation, Cooking, Leadership, Communication, Rigor, Creativity, Quality Control, Seasonal Cooking
Specialization
Candidates should have a diploma in hospitality or restaurant management and significant experience in collective catering. Skills in culinary techniques, team management, and customer service are essential.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Leadership, Team Management, Culinary Creativity, Cost Control, Japanese Cuisine, Italian Cuisine, Event Coordination, Communication, Haccp Standards, Quality Control, Training, Detail Orientation, Adaptability, Negotiation, Food Waste Management, Menu Development
Specialization
The ideal candidate should be a leader with a strong attention to detail and a passion for culinary arts, particularly in Japanese and Italian cuisines. They should also possess skills in cost management and be adaptable to changes in a dynamic work environment.
Experience Required
Minimum 5 year(s)
Chef de dépôt F/H/X at BUT
Landorthe, Occitania, France - Full Time
Skills Needed
Organization, Rigorousness, Management Skills, Responsibility, Diplomacy
Specialization
A first experience in the field is a plus, and you should be organized and rigorous. You need to balance flexibility and firmness to ensure smooth operations.
Chef de rang barman at Accor
Vanves, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Attention To Detail, Sales Techniques, Client Relationship Management, Team Coordination, Adaptability, Communication, Service Quality, Problem Solving, Product Knowledge, Fidelity Building, Warm Welcome, Personalized Service, Follow Up, Organizational Skills, Motivation
Specialization
Candidates should be proactive in suggesting services and attentive to customer requests. They are expected to contribute to revenue growth through upselling and enhance customer loyalty through quality service.
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background and at least 3 years of experience in a similar setting. Knowledge of HACCP and hygiene standards is essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Courtyard by Marriott Somerset KY
San Juan, Puerto Rico, United States - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Team Building, Menu Development, Food Safety, Sanitation Standards, Budget Management, Customer Service, Training, Problem Solving, Performance Monitoring, Staff Development, Interpersonal Skills, Quality Control, Operational Management
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in culinary or related fields. Strong leadership and culinary skills are essential for this position.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Accor
Phú Quốc, Kiên Giang Province, Vietnam - Full Time
Skills Needed
Culinary Expertise, Leadership, Menu Planning, Recipe Development, Food Cost Control, Food Safety, Inventory Management, Communication, Organizational Skills, Problem Solving, Time Management, Team Collaboration, Creativity, Flexibility, Stamina
Specialization
Candidates should have a Culinary School or College Diploma and a minimum of 10 years of experience in management-level culinary positions. Proven expertise in Vietnamese cuisine and strong leadership skills are essential.
Experience Required
Minimum 10 year(s)
Chef des Ventes H/F at METRO/MAKRO
Chaponnay, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Sales Management, Team Leadership, Commercial Strategy, Budgeting, Client Development, Market Knowledge, Communication, Coaching, Motivation, Event Organization, Reporting, Recruitment, Agro Food Distribution, Public Markets, Field Sales, Customer Relationship Management
Specialization
Candidates should have a BAC+3 to BAC+5 education in commerce and substantial experience in agro-food distribution, particularly in the food service sector. Proven leadership skills and a strong understanding of sales techniques are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Four Seasons Hotels Limited - Turkey
Medina, Medina Province, Saudi Arabia - Full Time
Skills Needed
Culinary Arts, Leadership, Organization, Communication, Food Preparation, Cooking Techniques, Menu Development, Inventory Management, Health Regulations, Safety Compliance, Guest Relations, Budget Management, Team Supervision, Training, Quality Control, Creativity
Specialization
A degree or diploma in Culinary Arts is preferred along with proven experience in a leadership role within a luxury hotel or fine dining restaurant. Strong leadership, organizational, and communication skills are essential.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Api Restauration
Frangy, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Standards, Organization, Rigor, Autonomy, Customer Service, Passion, Dynamism, Positive Energy
Specialization
A diploma in hospitality or restaurant management is preferred, along with significant experience in collective catering. Candidates should possess strong culinary skills, team management abilities, and excellent customer service orientation.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Accor
Chicago, Illinois, United States - Full Time
Skills Needed
Culinary Experience, Menu Development, Kitchen Operations, Cost Control, Inventory Management, Food Safety Compliance, Organizational Skills, Communication Skills, Problem Solving Skills, Team Leadership, Guest Engagement, Training And Development, Event Management, Supplier Relationship Management, Culinary Trends, Flexibility
Specialization
Candidates should have a minimum of 3 years of progressive culinary experience and a culinary degree or equivalent training. Strong leadership skills and a proven track record in kitchen operations and menu development are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Minor International
Bangkok, , Thailand - Full Time
Skills Needed
Culinary Experience, Leadership, Team Management, International Cuisine, Menu Development, Food Safety Regulations, Budgeting, Cost Control, Guest Service Skills, Training, Scheduling, Sanitation Rules, Inventory Control, Supply Management, Fusion Cooking, French Cuisine, Italian Cuisine
Specialization
Candidates must have at least 3 years of culinary experience, including 2 years in a senior leadership role within a luxury hotel environment. A strong background in international cuisine and knowledge of budgeting and food safety regulations is essential.
Experience Required
Minimum 5 year(s)
Chef de Cuisine H/F at GROUPE RESTALLIANCE
Chambéry, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Team Leadership, Budget Management, Food Safety, Local Sourcing, Menu Planning, Quality Control, Communication, Time Management, Recruitment, Training, Initiative, Passion For Cooking, Customer Satisfaction
Specialization
Candidates should have training in the restaurant sector and experience in a similar role or as a Second Chef. Proficiency in culinary techniques, HACCP standards, and computer skills is essential.
Experience Required
Minimum 2 year(s)
Chef de mission F/H at COGEP
Vierzon, Centre-Val de Loire, France - Full Time
Skills Needed
Team Management, Client Portfolio Development, Financial Reporting, Tax Management, Training, Business Development, Performance Monitoring, Collaboration
Specialization
Candidates should have significant experience in managing financial reports and possess strong managerial skills. Autonomy, rigor, and organizational skills are essential for this position.
Experience Required
Minimum 5 year(s)
KITCHEN - SOUS CHEF at GATE HR
Jacksonville, Florida, United States - Full Time
Skills Needed
Cooking, Banquet Production, Ala Carte Dining, Sanitation Standards, Food Safety, Menu Planning, Cost Control, Team Leadership, Food Inventory, Butchering, Diverse Cooking Techniques, Training, Communication, Time Management, Problem Solving, Customer Service
Specialization
Candidates must have a high school diploma or equivalent and at least 5 years of cooking experience in a professional kitchen. Advanced knowledge in various cooking techniques and kitchen operations is also required.
Experience Required
Minimum 5 year(s)
Sous Chef Full-time at Accor
Victoria, British Columbia, Canada - Full Time
Skills Needed
Culinary Operations, Menu Design, Food Safety, Budget Management, Team Leadership, Guest Engagement, Vendor Relationships, Training And Development, Communication Skills, Organizational Skills, Problem Solving, Inventory Management, Food Cost Calculation, Union Environment Experience, Detail Oriented, Self Motivated
Specialization
Candidates should have a minimum of 2 years' experience as Chef de Partie and a strong understanding of local food products. Certifications such as Food Safe Level 1 and Interprovincial Red Seal are required.
Experience Required
Minimum 2 year(s)
Sous Chef -Catering at Dexterra Group Inc
Surrey, British Columbia, Canada - Full Time
Skills Needed
Culinary Skills, Menu Planning, Food Safety, Team Leadership, Communication, Recipe Development, Cost Control, Training, Presentation Skills, Time Management, Problem Solving, Creativity, Efficiency Improvement, Safety Regulations, Customer Satisfaction
Specialization
Candidates must have a post-secondary degree or formal culinary training and at least three years of experience in high-volume food service. Certification in ServeSafe and/or FoodSafe is required, along with strong communication skills and the ability to lead a team.
Experience Required
Minimum 2 year(s)