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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 in a similar setting. HACCP and hygiene knowledge, along with the ability to thrive in a fast-paced kitchen, are essential.
Experience Required
Minimum 2 year(s)
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 at least 3 years of experience in a similar setting. Knowledge of HACCP and hygiene, along with the ability to thrive in a fast-paced kitchen, is essential.
Experience Required
Minimum 2 year(s)
Specialty Sous Chef at Hollywood Casino at Greektown
Detroit, Michigan, United States - Full Time
Skills Needed
Food Preparation, Supervision, Training, Communication, Team Management, Health Department Compliance, Inventory Management, Fine Dining Experience, Union Contract Knowledge, Problem Solving, Adaptability, Cooking Skills, Carving Skills, Portion Control, Customer Service, Time Management
Specialization
Candidates must have a high school education or equivalent and a minimum of five years of experience in fine dining or a similar kitchen environment. Strong communication skills and the ability to manage a high-volume restaurant are essential.
Experience Required
Minimum 5 year(s)
Demi Chef (Pastane) at Fairfield Inn Suites by Marriott Harrisburg International Airport
Ankara, Ankara Province, Turkey - Full Time
Skills Needed
Culinary Skills, Quality Control, Food Preparation, Menu Planning, Team Collaboration, Sanitation Practices, Customer Service, Time Management
Specialization
Candidates must have at least 6 years of relevant work experience and a minimum of a high school diploma. Hotel experience is preferred.
Experience Required
Minimum 5 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Montagnac-Montpezat, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp Compliance, Menu Planning, Food Presentation, Service Organization, Training, Communication, Leadership, Quality Control, Problem Solving, Creativity, Attention To Detail, Interpersonal Skills, Time Management, Safety Standards
Specialization
Candidates should have a CAP/BEP in cuisine and at least five years of experience in managing large volumes and buffets. Strong leadership skills and knowledge of HACCP standards are essential.
Experience Required
Minimum 5 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Montagnac-Montpezat, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp, Menu Planning, Food Presentation, Service Organization, Training, Communication, Leadership, Quality Control, Safety Standards, Problem Solving, Creativity, Collaboration, Time Management, Customer Interaction
Specialization
Candidates should have a CAP/BEP in cuisine and at least five years of experience in managing large volumes and buffets. Strong leadership, communication skills, and knowledge of HACCP are essential.
Experience Required
Minimum 5 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Vignale, Corsica, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp Compliance, Menu Planning, Food Presentation, Service Organization, Training, Communication, Leadership, Quality Control
Specialization
Candidates must have a CAP/BEP in cuisine and at least five years of experience in managing large volumes and buffets. Strong leadership, communication skills, and knowledge of culinary standards and hygiene regulations are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Madeline Hotel and Residences Auberge Resorts Collection
Town of Gardiner, New York, United States - Full Time
Skills Needed
Culinary Expertise, Menu Development, Staff Supervision, Food Preparation, Inventory Management, Health Standards, Recipe Standardization, Training, Mentoring, Cost Control, Labor Management, Sanitation Practices, Teamwork, Creativity, Presentation Skills, Seasonal Ingredients
Specialization
Candidates must have prior experience as an Executive Sous Chef and a minimum of 5-8 years of culinary experience in established restaurants or catering companies. Experience in a luxury hotel or Michelin-rated restaurant is preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Springhill Suites by Marriott IndianapolisWestfield
Surat, gujarat, India - Full Time
Skills Needed
Culinary Skills, Leadership, Food Safety, Menu Development, Customer Service, Team Management, Budgeting, Sanitation Standards, Cooking Techniques, Employee Training, Problem Solving, Interpersonal Skills, Communication, Performance Monitoring, Staff Development, Operational Management
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage areas. Strong leadership, communication, and culinary skills are essential.
Experience Required
Minimum 5 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Seignosse, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp, Menu Planning, Food Presentation, Service Organization, Training, Communication, Leadership, Quality Control, Safety Standards, Creativity, Problem Solving, Collaboration, Adaptability, Customer Interaction
Specialization
Candidates should have a CAP/BEP in cuisine and at least five years of experience in managing large volumes and buffets. Strong leadership skills and the ability to work under pressure are essential.
Experience Required
Minimum 5 year(s)
Demi Chef - Canteen at Courtyard by Marriott South Boston
Bangkok, , Thailand - Full Time
Skills Needed
Supervision, Food Presentation, Food Safety, Teamwork, Communication, Training, Scheduling, Inventory Management, Customer Service, Problem Solving, Culinary Skills, Decorative Food Displays, Portion Control, Quality Assurance, Safety Procedures, Motivation
Specialization
Candidates should have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A Technical, Trade, or Vocational School Degree is preferred.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Api Restauration
Amiens, Hauts-de-France, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Compliance, Organizational Skills, Autonomy, Adaptability, Customer Service, Passion For 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 HACCP standards 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, Haccp Standards, Communication, Training, Detail Orientation, Adaptability, Negotiation, Food Presentation, Quality Control, Stock Management
Specialization
Candidates should have strong leadership skills, a passion for culinary arts, and experience in both Japanese and Italian cuisines. Attention to detail, adaptability, and a focus on profitability are essential.
Experience Required
Minimum 5 year(s)
Sous Chef - Green O at Knightsbridge Capital Corporation
Greenough, Montana, United States - Full Time
Skills Needed
Culinary Management, Food Preparation, Menu Planning, Inventory Control, Team Leadership, Food Safety, Communication, Coaching, Training, Customer Service, Problem Solving, Time Management, Creativity, Attention To Detail, Adaptability, Collaboration
Specialization
Candidates should have a high school diploma or equivalent and experience as a Lead Line Cook or Sous Chef is preferred. A valid Food Handler’s License and State Driver’s License are also required.
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, along with the ability to thrive in a fast-paced kitchen, is essential.
Experience Required
Minimum 2 year(s)
Chef de Cuisine H/F at GROUPE RESTALLIANCE
Férolles-Attilly, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Team Leadership, Food Safety, Menu Planning, Cooking, Quality Control, Communication, Time Management, Problem Solving
Specialization
Candidates should have training in the restaurant sector and successful experience in a similar role or as a Second. Mastery of culinary techniques, HACCP standards, and computer skills are essential, along with a passion for the profession.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Accor
Baghdad, Baghdad Governorate, Iraq - Full Time
Skills Needed
Leadership Skills, Culinary Techniques, Food Safety Standards, Menu Development, Quality Control, Inventory Management, Time Management, Problem Solving, Team Management, Food Presentation, Hygiene Regulations, Kitchen Safety Protocols, Training, Mentoring, Communication, Culinary Concepts
Specialization
Candidates should have a minimum of 5 years of experience in a similar role and possess strong leadership skills. A solid understanding of various cuisines and culinary techniques is essential, along with excellent organizational and problem-solving abilities.
Experience Required
Minimum 5 year(s)
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 with a minimum of 3 years of experience. Knowledge of HACCP and hygiene, along with the ability to thrive in a fast-paced kitchen, is essential.
Experience Required
Minimum 2 year(s)
Chef de projet Data at ALTEN Consulting Services GmbH
Lavaur, Occitania, France - Full Time
Skills Needed
Project Management, Data Management, Data Analytics, Machine Learning, Team Coordination, Client Liaison, Performance Indicators, Budget Management, Process Optimization, Data Strategy
Specialization
Candidates should have a degree from an engineering school or a Master's degree and a minimum of 5 years of experience. Proficiency in project management tools and a strong understanding of data management concepts are essential.
Experience Required
Minimum 5 year(s)
Sous Chef - Green O at Knightsbridge Capital Corporation
Greenough, Montana, United States - Full Time
Skills Needed
Culinary Management, Food Preparation, Menu Planning, Inventory Control, Team Leadership, Food Safety, Communication, Coaching, Training, Guest Satisfaction, Performance Management, Special Orders, Production Needs, Operational Improvements, Employee Development, Sanitation Standards
Specialization
Candidates should have a high school diploma or equivalent, with a certificate in culinary arts preferred. Experience as a Lead Line Cook or Sous Chef is helpful, but the right individual will be trained.
Chefs of all levels at The SpitJack
Cork, Cork, Ireland -
Full Time

Start Date

Immediate

Expiry Date

18 Mar, 26

Salary

0.0

Posted On

18 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 in a similar setting. HACCP and hygiene knowledge, along with the ability to thrive in a fast-paced kitchen, are essential.
Experience Required
Minimum 2 year(s)
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 at least 3 years of experience in a similar setting. Knowledge of HACCP and hygiene, along with the ability to thrive in a fast-paced kitchen, is essential.
Experience Required
Minimum 2 year(s)
Specialty Sous Chef at Hollywood Casino at Greektown
Detroit, Michigan, United States - Full Time
Skills Needed
Food Preparation, Supervision, Training, Communication, Team Management, Health Department Compliance, Inventory Management, Fine Dining Experience, Union Contract Knowledge, Problem Solving, Adaptability, Cooking Skills, Carving Skills, Portion Control, Customer Service, Time Management
Specialization
Candidates must have a high school education or equivalent and a minimum of five years of experience in fine dining or a similar kitchen environment. Strong communication skills and the ability to manage a high-volume restaurant are essential.
Experience Required
Minimum 5 year(s)
Demi Chef (Pastane) at Fairfield Inn Suites by Marriott Harrisburg International Airport
Ankara, Ankara Province, Turkey - Full Time
Skills Needed
Culinary Skills, Quality Control, Food Preparation, Menu Planning, Team Collaboration, Sanitation Practices, Customer Service, Time Management
Specialization
Candidates must have at least 6 years of relevant work experience and a minimum of a high school diploma. Hotel experience is preferred.
Experience Required
Minimum 5 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Montagnac-Montpezat, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp Compliance, Menu Planning, Food Presentation, Service Organization, Training, Communication, Leadership, Quality Control, Problem Solving, Creativity, Attention To Detail, Interpersonal Skills, Time Management, Safety Standards
Specialization
Candidates should have a CAP/BEP in cuisine and at least five years of experience in managing large volumes and buffets. Strong leadership skills and knowledge of HACCP standards are essential.
Experience Required
Minimum 5 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Montagnac-Montpezat, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp, Menu Planning, Food Presentation, Service Organization, Training, Communication, Leadership, Quality Control, Safety Standards, Problem Solving, Creativity, Collaboration, Time Management, Customer Interaction
Specialization
Candidates should have a CAP/BEP in cuisine and at least five years of experience in managing large volumes and buffets. Strong leadership, communication skills, and knowledge of HACCP are essential.
Experience Required
Minimum 5 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Vignale, Corsica, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp Compliance, Menu Planning, Food Presentation, Service Organization, Training, Communication, Leadership, Quality Control
Specialization
Candidates must have a CAP/BEP in cuisine and at least five years of experience in managing large volumes and buffets. Strong leadership, communication skills, and knowledge of culinary standards and hygiene regulations are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Madeline Hotel and Residences Auberge Resorts Collection
Town of Gardiner, New York, United States - Full Time
Skills Needed
Culinary Expertise, Menu Development, Staff Supervision, Food Preparation, Inventory Management, Health Standards, Recipe Standardization, Training, Mentoring, Cost Control, Labor Management, Sanitation Practices, Teamwork, Creativity, Presentation Skills, Seasonal Ingredients
Specialization
Candidates must have prior experience as an Executive Sous Chef and a minimum of 5-8 years of culinary experience in established restaurants or catering companies. Experience in a luxury hotel or Michelin-rated restaurant is preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Springhill Suites by Marriott IndianapolisWestfield
Surat, gujarat, India - Full Time
Skills Needed
Culinary Skills, Leadership, Food Safety, Menu Development, Customer Service, Team Management, Budgeting, Sanitation Standards, Cooking Techniques, Employee Training, Problem Solving, Interpersonal Skills, Communication, Performance Monitoring, Staff Development, Operational Management
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage areas. Strong leadership, communication, and culinary skills are essential.
Experience Required
Minimum 5 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Seignosse, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp, Menu Planning, Food Presentation, Service Organization, Training, Communication, Leadership, Quality Control, Safety Standards, Creativity, Problem Solving, Collaboration, Adaptability, Customer Interaction
Specialization
Candidates should have a CAP/BEP in cuisine and at least five years of experience in managing large volumes and buffets. Strong leadership skills and the ability to work under pressure are essential.
Experience Required
Minimum 5 year(s)
Demi Chef - Canteen at Courtyard by Marriott South Boston
Bangkok, , Thailand - Full Time
Skills Needed
Supervision, Food Presentation, Food Safety, Teamwork, Communication, Training, Scheduling, Inventory Management, Customer Service, Problem Solving, Culinary Skills, Decorative Food Displays, Portion Control, Quality Assurance, Safety Procedures, Motivation
Specialization
Candidates should have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A Technical, Trade, or Vocational School Degree is preferred.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Api Restauration
Amiens, Hauts-de-France, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Compliance, Organizational Skills, Autonomy, Adaptability, Customer Service, Passion For 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 HACCP standards 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, Haccp Standards, Communication, Training, Detail Orientation, Adaptability, Negotiation, Food Presentation, Quality Control, Stock Management
Specialization
Candidates should have strong leadership skills, a passion for culinary arts, and experience in both Japanese and Italian cuisines. Attention to detail, adaptability, and a focus on profitability are essential.
Experience Required
Minimum 5 year(s)
Sous Chef - Green O at Knightsbridge Capital Corporation
Greenough, Montana, United States - Full Time
Skills Needed
Culinary Management, Food Preparation, Menu Planning, Inventory Control, Team Leadership, Food Safety, Communication, Coaching, Training, Customer Service, Problem Solving, Time Management, Creativity, Attention To Detail, Adaptability, Collaboration
Specialization
Candidates should have a high school diploma or equivalent and experience as a Lead Line Cook or Sous Chef is preferred. A valid Food Handler’s License and State Driver’s License are also required.
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, along with the ability to thrive in a fast-paced kitchen, is essential.
Experience Required
Minimum 2 year(s)
Chef de Cuisine H/F at GROUPE RESTALLIANCE
Férolles-Attilly, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Team Leadership, Food Safety, Menu Planning, Cooking, Quality Control, Communication, Time Management, Problem Solving
Specialization
Candidates should have training in the restaurant sector and successful experience in a similar role or as a Second. Mastery of culinary techniques, HACCP standards, and computer skills are essential, along with a passion for the profession.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Accor
Baghdad, Baghdad Governorate, Iraq - Full Time
Skills Needed
Leadership Skills, Culinary Techniques, Food Safety Standards, Menu Development, Quality Control, Inventory Management, Time Management, Problem Solving, Team Management, Food Presentation, Hygiene Regulations, Kitchen Safety Protocols, Training, Mentoring, Communication, Culinary Concepts
Specialization
Candidates should have a minimum of 5 years of experience in a similar role and possess strong leadership skills. A solid understanding of various cuisines and culinary techniques is essential, along with excellent organizational and problem-solving abilities.
Experience Required
Minimum 5 year(s)
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 with a minimum of 3 years of experience. Knowledge of HACCP and hygiene, along with the ability to thrive in a fast-paced kitchen, is essential.
Experience Required
Minimum 2 year(s)
Chef de projet Data at ALTEN Consulting Services GmbH
Lavaur, Occitania, France - Full Time
Skills Needed
Project Management, Data Management, Data Analytics, Machine Learning, Team Coordination, Client Liaison, Performance Indicators, Budget Management, Process Optimization, Data Strategy
Specialization
Candidates should have a degree from an engineering school or a Master's degree and a minimum of 5 years of experience. Proficiency in project management tools and a strong understanding of data management concepts are essential.
Experience Required
Minimum 5 year(s)
Sous Chef - Green O at Knightsbridge Capital Corporation
Greenough, Montana, United States - Full Time
Skills Needed
Culinary Management, Food Preparation, Menu Planning, Inventory Control, Team Leadership, Food Safety, Communication, Coaching, Training, Guest Satisfaction, Performance Management, Special Orders, Production Needs, Operational Improvements, Employee Development, Sanitation Standards
Specialization
Candidates should have a high school diploma or equivalent, with a certificate in culinary arts preferred. Experience as a Lead Line Cook or Sous Chef is helpful, but the right individual will be trained.