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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
Doha, Doha, Qatar - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Menu Development, Haccp, Osha, Budget Management, Customer Service, Training And Mentoring, Food Presentation, Inventory Management, Quality Control, Plating, Team Leadership, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts/Hospitality 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 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 Accor
Le Conquet, Brittany, France - Full Time
Skills Needed
Culinary Techniques, Station Management, Plating, Food Quality Control, Team Leadership, Hygiene Standards, Inventory Management, Bistronomy
Specialization
Requires a culinary degree and proven experience as a Chef de Partie, preferably in a bistronomic restaurant or high-end hotel. Candidates must be organized, autonomous, and possess a strong sense of detail and creativity.
Experience Required
Minimum 2 year(s)
Chef de Partie at Filinvest Group
Mabalacat, Pampanga, Philippines - Full Time
Skills Needed
Food Preparation, Kitchen Management, Haccp, Food Safety, Portion Control, Mise En Place, Leadership, Time Management, Culinary Arts, Inventory Management, Sanitation, Communication Skills
Specialization
Requires a degree in Culinary Arts or Hospitality Management with 2-3 years of experience as a Chef de Partie or Demi Chef de Partie. Must possess strong knowledge of HACCP, food safety standards, and the ability to work in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Chef de Partie at Accor
Quiberon, Brittany, France - Full Time
Skills Needed
Culinary Production, Team Management, Hygiene And Safety Standards, Kitchen Coordination, Technical Sheet Adherence, Teamwork, Interpersonal Skills
Specialization
Candidates must hold a CAP in cooking or an equivalent diploma and possess significant experience in a similar establishment. Motivation, passion for cooking, and strong interpersonal skills are required.
Experience Required
Minimum 2 year(s)
Chef de Partie at Radisson Hotel Group
Diegem, Flanders, Belgium - Full Time
Skills Needed
Culinary Skills, Food Safety, Hygiene Regulations, Guest Service, Kitchen Management, Inventory Control, Creativity, Problem Resolution, Team Collaboration, Gastronomy
Specialization
Requires proven experience in a busy kitchen environment with strong culinary skills and knowledge of food safety regulations. Candidates must demonstrate a hands-on approach, personal integrity, and a passion for exceptional guest service.
Experience Required
Minimum 2 year(s)
Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Manila, Metro Manila, Philippines - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Management, Menu Planning, Food Safety, Portion Control, Staff Training, Quality Control, Recipe Adherence, Inventory Management, Team Leadership, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Jodhpur, Rajasthan, India - Full Time
Skills Needed
Food Preparation, Cooking, Menu Planning, Kitchen Management, Food Safety, Portion Control, Recipe Adherence, Staff Training, Quality Control, Inventory Management, Cold Food Preparation, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Chef de Partie at Accor
Queenstown, Otago, New Zealand - Full Time
Skills Needed
Food Presentation, Menu Development, Leadership, Food Safety, Time Management, Verbal Communication, Cooking Techniques, Kitchen Coordination, Wastage Cost Control, Patisserie
Specialization
Requires a minimum of 1 year of experience as a Commis or Chef de Partie, preferably in a 5-star establishment. Candidates should possess strong leadership skills, creativity in menu development, and knowledge of NZ food safety requirements.
Chef De Partie at Menlo Circus Club
Atherton, California, United States - Full Time
Skills Needed
Menu Planning, Food Preparation, Back Of House Management, Cost Management, Team Management, Culinary Leadership, P&L Analysis, Vendor Management, Food Safety, Staff Training, Budgeting, Fine Dining, Farm To Table Cuisine, Kitchen Operations, Scheduling, Inventory Management
Specialization
Candidates should have over 6 years of culinary management experience in fine dining or upscale environments and a strong business acumen for food cost management. A culinary degree and fluency in English are preferred, along with the ability to work a flexible schedule including weekends and holidays.
Experience Required
Minimum 5 year(s)
Chef.fe de partie at Hôtels Providence & L'Eldorado
Paris, Ile-of-France, France - Full Time
Skills Needed
Culinary Techniques, Haccp, Menu Creation, Stock Management, Team Leadership, Food Presentation, Organization, Time Management, Creativity, Attention To Detail
Specialization
Requires solid experience as a Chef de Partie in a high-quality establishment with a passion for quality products. Candidates must demonstrate mastery of culinary techniques, autonomy, and the ability to work under pressure within a team.
Experience Required
Minimum 2 year(s)
Chef de Partie x 2 at Accor
Gold Coast City, Queensland, Australia - Full Time
Skills Needed
Banquet Service, Commercial Cookery, Food Safety, Hygiene, Haccp Standards, Fine Dining, Degustation, Communication, Organisation, Technical Culinary Skills, Attention To Detail
Specialization
Requires a formal culinary qualification (Cert III in Commercial Cookery) and previous experience in high-volume banquet service. Candidates should have a strong understanding of HACCP standards and the flexibility to work evenings and weekends.
Experience Required
Minimum 2 year(s)
CHEF DE PARTIE H/F at DOUBLE DIMANCHE
Soorts-Hossegor, New Aquitaine, France - Full Time
Skills Needed
Kitchen Management, Haccp, Team Leadership, Organization, Attention To Detail, Service Management, Inventory Control, Technical Sheet Compliance
Specialization
Confirmed experience as a Chef de Partie or an evolving Commis de Cuisine is required. Candidates must possess strong organizational skills, leadership abilities, and the capacity to handle high-pressure service environments.
Experience Required
Minimum 2 year(s)
Chef de partie H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Culinary Management, Kitchen Organization, Team Leadership, Quality Control, French Gastronomy, Cold Station Management, Hot Station Management, Mentoring, Service Coordination
Specialization
The candidate must be organized, proactive, and capable of leading a team in a high-pressure environment. Proficiency in modern French gastronomy and a commitment to continuous improvement are essential.
Experience Required
Minimum 2 year(s)
Chef de partie H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Culinary Management, Kitchen Organization, Team Leadership, Quality Control, French Gastronomy, Cold Station Management, Hot Station Management, Mentoring
Specialization
The candidate must be organized, proactive, and capable of leading a team in a high-pressure environment. Proficiency in modern French gastronomy and a commitment to continuous improvement are essential.
Experience Required
Minimum 2 year(s)
Chef de partie H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Kitchen Management, Quality Control, Team Leadership, Organization, Italian Cuisine, Japanese Cuisine, Culinary Precision, Staff Training
Specialization
Candidates should be organized, proactive, and capable of driving team energy. While knowledge of Italian and Japanese cuisine is a plus, the company provides training for those willing to learn new techniques.
Experience Required
Minimum 2 year(s)
Chef de Partie F/H at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Paris, Ile-de-France, France - Full Time
Skills Needed
Teamwork, Responsibility, Hygiene Standards, Food Preparation, Cooking, Quality Control, Food Storage, Instruction, Organization, Customer Satisfaction
Specialization
A diploma in Hospitality or Culinary Arts is preferred, along with professional kitchen experience in a similar establishment. Candidates should demonstrate a strong sense of responsibility and teamwork.
Experience Required
Minimum 2 year(s)
Chef de partie H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Kitchen Management, Culinary Precision, Team Leadership, Organization, Italian Cuisine, Japanese Cuisine, Quality Control, Staff Mentoring
Specialization
Candidates should be organized, proactive, and capable of driving team energy. While knowledge of Italian and Japanese cuisine is a plus, the company provides training for these specific techniques.
Experience Required
Minimum 2 year(s)
CHEF DE PARTIE H/F at Accor
Clermont-Ferrand, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Preparation, Haccp Standards, Fresh Product Management, Plating And Presentation, Inventory Management, Time Management, Creativity, Organization, Teamwork, Attention To Detail
Specialization
Requires a culinary degree (CAP, BEP, Bac Pro) or equivalent experience. Candidates must be dynamic, creative, and professional with a strong passion for seasonal products.
Experience Required
Minimum 2 year(s)
Chef(fe) de partie at Swiss Medical Network
Genolier, Vaud, Switzerland - Full Time
Skills Needed
Meal Preparation, Recipe Development, Food Preservation, Quality Control, Apprentice Training, Hygiene Standards, Time Management, Stress Management, Teamwork, Organization, English Proficiency
Specialization
Requires a CFC in cooking or an equivalent qualification with at least one year of experience in a similar position. Candidates must demonstrate versatility, autonomy, and the ability to work effectively under stress within a team.
Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Doha, Doha, Qatar -
Full Time

Start Date

Immediate

Expiry Date

10 Oct, 26

Salary

0.0

Posted On

12 Jul, 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, Training and Mentoring, Food Presentation, Inventory Management, Quality Control, Plating, Team Leadership, Performance Appraisal

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
Doha, Doha, Qatar - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Menu Development, Haccp, Osha, Budget Management, Customer Service, Training And Mentoring, Food Presentation, Inventory Management, Quality Control, Plating, Team Leadership, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts/Hospitality 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 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 Accor
Le Conquet, Brittany, France - Full Time
Skills Needed
Culinary Techniques, Station Management, Plating, Food Quality Control, Team Leadership, Hygiene Standards, Inventory Management, Bistronomy
Specialization
Requires a culinary degree and proven experience as a Chef de Partie, preferably in a bistronomic restaurant or high-end hotel. Candidates must be organized, autonomous, and possess a strong sense of detail and creativity.
Experience Required
Minimum 2 year(s)
Chef de Partie at Filinvest Group
Mabalacat, Pampanga, Philippines - Full Time
Skills Needed
Food Preparation, Kitchen Management, Haccp, Food Safety, Portion Control, Mise En Place, Leadership, Time Management, Culinary Arts, Inventory Management, Sanitation, Communication Skills
Specialization
Requires a degree in Culinary Arts or Hospitality Management with 2-3 years of experience as a Chef de Partie or Demi Chef de Partie. Must possess strong knowledge of HACCP, food safety standards, and the ability to work in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Chef de Partie at Accor
Quiberon, Brittany, France - Full Time
Skills Needed
Culinary Production, Team Management, Hygiene And Safety Standards, Kitchen Coordination, Technical Sheet Adherence, Teamwork, Interpersonal Skills
Specialization
Candidates must hold a CAP in cooking or an equivalent diploma and possess significant experience in a similar establishment. Motivation, passion for cooking, and strong interpersonal skills are required.
Experience Required
Minimum 2 year(s)
Chef de Partie at Radisson Hotel Group
Diegem, Flanders, Belgium - Full Time
Skills Needed
Culinary Skills, Food Safety, Hygiene Regulations, Guest Service, Kitchen Management, Inventory Control, Creativity, Problem Resolution, Team Collaboration, Gastronomy
Specialization
Requires proven experience in a busy kitchen environment with strong culinary skills and knowledge of food safety regulations. Candidates must demonstrate a hands-on approach, personal integrity, and a passion for exceptional guest service.
Experience Required
Minimum 2 year(s)
Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Manila, Metro Manila, Philippines - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Management, Menu Planning, Food Safety, Portion Control, Staff Training, Quality Control, Recipe Adherence, Inventory Management, Team Leadership, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Jodhpur, Rajasthan, India - Full Time
Skills Needed
Food Preparation, Cooking, Menu Planning, Kitchen Management, Food Safety, Portion Control, Recipe Adherence, Staff Training, Quality Control, Inventory Management, Cold Food Preparation, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Chef de Partie at Accor
Queenstown, Otago, New Zealand - Full Time
Skills Needed
Food Presentation, Menu Development, Leadership, Food Safety, Time Management, Verbal Communication, Cooking Techniques, Kitchen Coordination, Wastage Cost Control, Patisserie
Specialization
Requires a minimum of 1 year of experience as a Commis or Chef de Partie, preferably in a 5-star establishment. Candidates should possess strong leadership skills, creativity in menu development, and knowledge of NZ food safety requirements.
Chef De Partie at Menlo Circus Club
Atherton, California, United States - Full Time
Skills Needed
Menu Planning, Food Preparation, Back Of House Management, Cost Management, Team Management, Culinary Leadership, P&L Analysis, Vendor Management, Food Safety, Staff Training, Budgeting, Fine Dining, Farm To Table Cuisine, Kitchen Operations, Scheduling, Inventory Management
Specialization
Candidates should have over 6 years of culinary management experience in fine dining or upscale environments and a strong business acumen for food cost management. A culinary degree and fluency in English are preferred, along with the ability to work a flexible schedule including weekends and holidays.
Experience Required
Minimum 5 year(s)
Chef.fe de partie at Hôtels Providence & L'Eldorado
Paris, Ile-of-France, France - Full Time
Skills Needed
Culinary Techniques, Haccp, Menu Creation, Stock Management, Team Leadership, Food Presentation, Organization, Time Management, Creativity, Attention To Detail
Specialization
Requires solid experience as a Chef de Partie in a high-quality establishment with a passion for quality products. Candidates must demonstrate mastery of culinary techniques, autonomy, and the ability to work under pressure within a team.
Experience Required
Minimum 2 year(s)
Chef de Partie x 2 at Accor
Gold Coast City, Queensland, Australia - Full Time
Skills Needed
Banquet Service, Commercial Cookery, Food Safety, Hygiene, Haccp Standards, Fine Dining, Degustation, Communication, Organisation, Technical Culinary Skills, Attention To Detail
Specialization
Requires a formal culinary qualification (Cert III in Commercial Cookery) and previous experience in high-volume banquet service. Candidates should have a strong understanding of HACCP standards and the flexibility to work evenings and weekends.
Experience Required
Minimum 2 year(s)
CHEF DE PARTIE H/F at DOUBLE DIMANCHE
Soorts-Hossegor, New Aquitaine, France - Full Time
Skills Needed
Kitchen Management, Haccp, Team Leadership, Organization, Attention To Detail, Service Management, Inventory Control, Technical Sheet Compliance
Specialization
Confirmed experience as a Chef de Partie or an evolving Commis de Cuisine is required. Candidates must possess strong organizational skills, leadership abilities, and the capacity to handle high-pressure service environments.
Experience Required
Minimum 2 year(s)
Chef de partie H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Culinary Management, Kitchen Organization, Team Leadership, Quality Control, French Gastronomy, Cold Station Management, Hot Station Management, Mentoring, Service Coordination
Specialization
The candidate must be organized, proactive, and capable of leading a team in a high-pressure environment. Proficiency in modern French gastronomy and a commitment to continuous improvement are essential.
Experience Required
Minimum 2 year(s)
Chef de partie H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Culinary Management, Kitchen Organization, Team Leadership, Quality Control, French Gastronomy, Cold Station Management, Hot Station Management, Mentoring
Specialization
The candidate must be organized, proactive, and capable of leading a team in a high-pressure environment. Proficiency in modern French gastronomy and a commitment to continuous improvement are essential.
Experience Required
Minimum 2 year(s)
Chef de partie H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Kitchen Management, Quality Control, Team Leadership, Organization, Italian Cuisine, Japanese Cuisine, Culinary Precision, Staff Training
Specialization
Candidates should be organized, proactive, and capable of driving team energy. While knowledge of Italian and Japanese cuisine is a plus, the company provides training for those willing to learn new techniques.
Experience Required
Minimum 2 year(s)
Chef de Partie F/H at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Paris, Ile-de-France, France - Full Time
Skills Needed
Teamwork, Responsibility, Hygiene Standards, Food Preparation, Cooking, Quality Control, Food Storage, Instruction, Organization, Customer Satisfaction
Specialization
A diploma in Hospitality or Culinary Arts is preferred, along with professional kitchen experience in a similar establishment. Candidates should demonstrate a strong sense of responsibility and teamwork.
Experience Required
Minimum 2 year(s)
Chef de partie H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Kitchen Management, Culinary Precision, Team Leadership, Organization, Italian Cuisine, Japanese Cuisine, Quality Control, Staff Mentoring
Specialization
Candidates should be organized, proactive, and capable of driving team energy. While knowledge of Italian and Japanese cuisine is a plus, the company provides training for these specific techniques.
Experience Required
Minimum 2 year(s)
CHEF DE PARTIE H/F at Accor
Clermont-Ferrand, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Preparation, Haccp Standards, Fresh Product Management, Plating And Presentation, Inventory Management, Time Management, Creativity, Organization, Teamwork, Attention To Detail
Specialization
Requires a culinary degree (CAP, BEP, Bac Pro) or equivalent experience. Candidates must be dynamic, creative, and professional with a strong passion for seasonal products.
Experience Required
Minimum 2 year(s)
Chef(fe) de partie at Swiss Medical Network
Genolier, Vaud, Switzerland - Full Time
Skills Needed
Meal Preparation, Recipe Development, Food Preservation, Quality Control, Apprentice Training, Hygiene Standards, Time Management, Stress Management, Teamwork, Organization, English Proficiency
Specialization
Requires a CFC in cooking or an equivalent qualification with at least one year of experience in a similar position. Candidates must demonstrate versatility, autonomy, and the ability to work effectively under stress within a team.