Chef De Partie Jobs, Openings, Vacancies in Overseas

Junior Sous Chef - Italian at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Pune, maharashtra, India - Full Time

Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Culinary Arts, Menu Development, Food Presentation, Budget Management, Employee Training, Guest Relations, Quality Control, Shift Supervision

Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year culinary degree with 2 years of experience. Candidates must be able to lead shifts and maintain strict food handling and sanitation standards.

Experience Required
Minimum 2 year(s)

Chef.fe de Cuisine Fellows at Maslow Group

Paris, Ile-de-France, France - Full Time

Skills Needed
Kitchen Management, Team Leadership, Haccp Compliance, Inventory Management, Cost Control, Modern Cuisine, Staff Training, Menu Implementation, Recruitment, English Fluency, Stress Management, Waste Reduction

Specialization
Candidates must have significant experience in high-volume table service establishments with raw product cooking and a mastery of modern cuisine. Strong leadership, organizational skills, and proficiency in kitchen management tools and English are required.

Experience Required
Minimum 5 year(s)

Team Dining Room Sous Chef at North Fork Mono Casino & Resort

Notarb, California, United States - Full Time

Skills Needed
Kitchen Management, Food Preparation, Staff Supervision, Menu Development, Inventory Control, Cost Control, Sanitation Standards, Recipe Costing, Fine Dining Production, Butchering, Baking, Microsoft Office, Staff Training, Scheduling, Food Quality Control, Guest Service

Specialization
Requires at least five years of culinary experience with two years in a leadership role within high-volume or fine dining environments. A high school diploma is preferred, along with a Food Handler Manager certification and the ability to obtain a Gaming License.

Experience Required
Minimum 5 year(s)

CHEF - DOWNTOWN & CROSSING at Denver Rescue Mission

Denver, Colorado, United States - Full Time

Skills Needed
Commercial Cooking, Kitchen Operations, Food Safety, Volunteer Management, Menu Planning, Inventory Management, Food Handling, Buffet Service, Staff Training, Sanitation Codes, Hospitality, Team Leadership

Specialization
Candidates must have previous commercial kitchen experience, a ServSafe certification (or ability to obtain one), and a commitment to the organization's Christian faith. Physical ability to lift 50 pounds and willingness to work flexible hours including weekends and holidays are required.

Experience Required
Minimum 2 year(s)

Sous-chef de cuisine (H/F) at Maisons Bocuse & C-Gastronomie

Lyon, Auvergne-Rhône-Alpes, France - Full Time

Skills Needed
Kitchen Management, Team Leadership, Inventory Management, Haccp Compliance, Cost Control, Menu Development, Staff Scheduling, Quality Control, Culinary Arts

Specialization
Candidates must have previous successful experience as a Sous-chef and a passion for culinary arts. Rigor, attention to detail, and strong teamwork skills are essential.

Experience Required
Minimum 2 year(s)

Chef de rayon Meuble F/H/X at BUT

Herblay-sur-Seine, Ile-de-France, France - Full Time

Skills Needed
Merchandising, Inventory Management, Team Leadership, Recruitment, Staff Training, Sales Management, Customer Service, Ordering, Labeling

Specialization
The ideal candidate is an energetic and unifying leader with strong commercial skills. Must be capable of motivating a team and driving sales on the store floor.

Experience Required
Minimum 2 year(s)

Demi Chef | Club Millesime at Accor

Sydney, New South Wales, Australia - Full Time

Skills Needed
Commercial Cookery, Fine Dining, Food Presentation, Haccp Standards, Food Safety, Hygiene Management, Culinary Artistry, Time Management, Team Collaboration, Menu Execution

Specialization
Requires a Certificate in Commercial Cookery and 1-2 years of experience in a high-end or fine dining environment. Must have full Australian working rights and the flexibility to work a rotating roster including weekends and public holidays.

Chef de projet / PMO (F/H) at Alten

Boulogne-Billancourt, Ile-de-France, France - Full Time

Skills Needed
Project Management, Pmo, Budget Management, Risk Management, Reporting, Advanced Excel, Industrial Development, Stakeholder Coordination, Project Planning, Continuous Improvement, Analysis, Synthesis

Specialization
Candidates must hold an engineering degree or equivalent with at least 3 years of experience as a PMO or Project Manager in industrial development. Proficiency in the Office pack, specifically advanced Excel, and strong project management methodologies are required.

Experience Required
Minimum 2 year(s)

Sous Chef - Downtown Store at City Market

Burlington, Vermont, United States - Full Time

Skills Needed
Kitchen Management, Production Scheduling, Inventory Management, Staff Training, Food Safety, Microsoft Office Suite, Culinary Arts, Team Leadership

Specialization
Candidates must have at least three to four years of kitchen or chef experience and a high school diploma or GED. Proficiency in Microsoft Office is required, while a culinary degree and ServSafe certification are preferred.

Experience Required
Minimum 2 year(s)

Butikschef - Århus-området at jem & fix

Aarhus, Central Denmark Region, Denmark - Full Time

Skills Needed
Leadership, Store Management, Strategic Planning, Employee Development, Performance Management, Resource Optimization, Financial Literacy, Decision Making, Retail Operations, Recruitment, Goal Setting, Concept Implementation

Specialization
Candidates must have leadership experience within the retail industry and a valid driver's license. Proficiency in structured planning, numerical understanding, and the ability to work with a proven retail concept are required.

Experience Required
Minimum 5 year(s)

Chef - Golden Beach Tavern at endeavour group careers

Caloundra, Queensland, Australia - Full Time

Skills Needed
Cooking, Kitchen Management, Food Safety, Hygiene Standards, Organization, Communication, Manual Handling, Time Management

Specialization
Candidates must possess trade cooking qualifications and have experience working in a fast-paced kitchen environment. Strong organizational skills and the physical ability to perform manual handling tasks are required.

Experience Required
Minimum 2 year(s)

Junior & Sous Chef (M/W/D) at Big Mamma

Berlin, , Germany - Full Time

Skills Needed
Menu Creation, Plate Execution, Hygiene Standards Compliance, Food Cost Management, Inventory Management, Team Leadership, Staff Training, Operational Efficiency, Kitchen Management, Precision And Speed

Specialization
The candidate must be a talented culinary professional capable of leading a team with energy and precision. They should possess strong skills in operational management, waste reduction, and staff development.

Experience Required
Minimum 2 year(s)

Køkkenchef og køkkenledere at Norrlyst ApS

Frederiksberg Municipality, Capital Region of Denmark, Denmark - Full Time

Skills Needed
Kitchen Management, Team Leadership, Staff Training, Financial Management, Scheduling, Quality Control, Guest Satisfaction, Operational Management

Specialization
Requires solid experience in kitchen operations, preferably in a leadership position, with a passion for gastronomy. Candidates must be natural leaders capable of motivating a team in a dynamic environment.

Experience Required
Minimum 5 year(s)

Demi Chef - Qantas Lounges at Accor

Sydney, New South Wales, Australia - Full Time

Skills Needed
Food Preparation, Cooking, Food Safety, Hygiene Standards, Whs Compliance, Stock Control, Waste Minimisation, Fine Dining Presentation, Haccp, Portion Control, Communication Skills, Time Management

Specialization
Requires previous experience as a Demi Chef or Commis Chef and a relevant culinary qualification such as a Certificate III/IV in Commercial Cookery. Candidates must have experience in HACCP environments and fine-dining styles across various kitchen sections.

Experience Required
Minimum 2 year(s)

Chef de Rayon Epicerie H/F at Tang Frères

Herblay, Ile-of-France, France - Full Time

Skills Needed
Stock Management, Team Supervision, Fifo Method, Hygiene And Quality Control, Commercial Promotion, Customer Service, Inventory Forecasting, Operational Commercial Management, Leadership, Organization, Analytical Skills, Resilience, Flexibility, Diplomacy

Specialization
Requires a degree (BAC to BAC+2) in operational commercial management and at least 3 years of experience in mass retail, preferably in food. Candidates must demonstrate leadership, organizational skills, and the ability to work autonomously in a dynamic environment.

Experience Required
Minimum 2 year(s)

Junior Sous Chef - Pastry at Accor

Sunshine Coast, Queensland, Australia - Full Time

Skills Needed
Pastry Leadership, Menu Development, Food Safety Standards, High Volume Production, Team Training, Bakery Operations, Event Catering, Quality Control, Organizational Skills, Kitchen Management

Specialization
Must be trade qualified in Patisserie with solid experience in a hotel or similar high-volume environment. Requires a creative approach to pastry, strong organizational skills, and the ability to lead a team under pressure.

Experience Required
Minimum 2 year(s)

Apprentice Chef - Banquets at Accor

Melbourne, Victoria, Australia - Full Time

Skills Needed
Food Preparation, Cooking, Food Safety Standards, Haccp, Ingredient Preparation, Stock Rotation, Kitchen Equipment Operation, Teamwork, Communication, Time Management

Specialization
Candidates must be enrolled in or willing to undertake a Certificate III in Commercial Cookery. A passion for food, a strong work ethic, and valid Australian working rights are required.

Demi Chef | In Room Dining at Accor

Sydney, New South Wales, Australia - Full Time

Skills Needed
Commercial Cookery, Fine Dining, Food Safety, Haccp Standards, Plating, Kitchen Hygiene, Time Management, Communication, Teamwork, Gastronomy

Specialization
Requires a Certificate in Commercial Cookery and 1-2 years of experience in a high-end or fine dining kitchen. Must have full Australian working rights and the flexibility to work a rotating roster including weekends and public holidays.

BE - Chef de groupe Levage at Socotec

Liege, Wallonia, Belgium - Full Time

Skills Needed
Team Management, Lifting Operations, Operational Planning, Quality Health And Safety Management, Client Relationship Management, Coordination, Audit Preparation, Decision Making

Specialization
Requires a technical bachelor's degree and 5 to 10 years of experience in lifting activities. Must possess strong leadership skills, a sense of responsibility, and the ability to organize operational workflows.

Experience Required
Minimum 5 year(s)

Executive Sous Chef (2026) at The Nantucket Hotel & Resort

Nantucket, Massachusetts, United States - Full Time

Skills Needed
Kitchen Leadership, Team Development, Menu Development, Inventory Management, Food Safety, Cost Control, Hospitality Standards, Staff Mentoring, Quality Control, Sanitation Compliance, High Volume Cooking, Operational Management

Specialization
Requires at least 3 years of experience as a Sous Chef or higher in a high-volume kitchen. A culinary degree or equivalent luxury resort experience is preferred.

Experience Required
Minimum 2 year(s)

Junior Sous Chef - Italian at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Pune, maharashtra, India -

Full Time

Start Date

Immediate

Expiry Date

16 Oct, 26

Salary

0.0

Posted On

18 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Culinary Arts, Menu Development, Food Presentation, Budget Management, Employee Training, Guest Relations, Quality Control, Shift Supervision

Industry

Hospitality

Description

JOB SUMMARY Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. 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 • Maintains food handling and sanitation standards. • Performs all duties of Culinary and related kitchen area employees in high demand times. • Oversees production and preparation of culinary items. • Ensures employees keep their work areas clean and sanitary. • Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. • Complies with loss prevention policies and procedures. • Strives to improve service performance. • Communicates areas in need of attention to staff and follows up to ensure follow through. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Checks the quality of raw and cooked food products to ensure that standards are met. • Assists in determining how food should be presented and creates decorative food displays. Supporting Culinary Team Activities • Supervises daily shift operations. • Ensures all employees have proper supplies, equipment and uniforms. • Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. • Ensures completion of assigned duties. • Participates in the employee performance appraisal process, giving feedback as needed. • Handles employee questions and concerns. • Communicates performance expectations in accordance with job descriptions for each position. • Participates in an on-going employee recognition program. • Conducts training when appropriate. • Monitors employee's progress towards meeting performance expectations. Maintaining Culinary Goals • Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. • Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets. Providing Exceptional Customer Service • Sets a positive example for guest relations. • Handles guest problems and complaints seeking assistance from supervisor as necessary. • Empowers employees to provide excellent customer service within guidelines. Additional Responsibilities • Reports malfunctions in department equipment. • Purchases appropriate supplies and manages food and supply inventories according to budget. • 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. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, 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. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, 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.

How To Apply:

Incase you would like to apply to this job directly from the source, please click here

Responsibilities

Oversees daily kitchen operations, including food production, sanitation standards, and the supervision of culinary staff. Coordinates with banquet and restaurant departments to ensure high-quality food service and guest satisfaction.

Junior Sous Chef - Italian at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Pune, maharashtra, India - Full Time

Experience Required
Minimum 2 year(s)

Chef.fe de Cuisine Fellows at Maslow Group

Paris, Ile-de-France, France - Full Time

Experience Required
Minimum 5 year(s)

Team Dining Room Sous Chef at North Fork Mono Casino & Resort

Notarb, California, United States - Full Time

Experience Required
Minimum 5 year(s)

CHEF - DOWNTOWN & CROSSING at Denver Rescue Mission

Denver, Colorado, United States - Full Time

Experience Required
Minimum 2 year(s)

Sous-chef de cuisine (H/F) at Maisons Bocuse & C-Gastronomie

Lyon, Auvergne-Rhône-Alpes, France - Full Time

Skills Needed
Kitchen Management, Team Leadership, Inventory Management, Haccp Compliance, Cost Control, Menu Development, Staff Scheduling, Quality Control, Culinary Arts

Specialization
Candidates must have previous successful experience as a Sous-chef and a passion for culinary arts. Rigor, attention to detail, and strong teamwork skills are essential.

Experience Required
Minimum 2 year(s)

Chef de rayon Meuble F/H/X at BUT

Herblay-sur-Seine, Ile-de-France, France - Full Time

Skills Needed
Merchandising, Inventory Management, Team Leadership, Recruitment, Staff Training, Sales Management, Customer Service, Ordering, Labeling

Specialization
The ideal candidate is an energetic and unifying leader with strong commercial skills. Must be capable of motivating a team and driving sales on the store floor.

Experience Required
Minimum 2 year(s)

Demi Chef | Club Millesime at Accor

Sydney, New South Wales, Australia - Full Time

Skills Needed
Commercial Cookery, Fine Dining, Food Presentation, Haccp Standards, Food Safety, Hygiene Management, Culinary Artistry, Time Management, Team Collaboration, Menu Execution

Chef de projet / PMO (F/H) at Alten

Boulogne-Billancourt, Ile-de-France, France - Full Time

Experience Required
Minimum 2 year(s)

Sous Chef - Downtown Store at City Market

Burlington, Vermont, United States - Full Time

Skills Needed
Kitchen Management, Production Scheduling, Inventory Management, Staff Training, Food Safety, Microsoft Office Suite, Culinary Arts, Team Leadership

Experience Required
Minimum 2 year(s)

Butikschef - Århus-området at jem & fix

Aarhus, Central Denmark Region, Denmark - Full Time

Experience Required
Minimum 5 year(s)

Chef - Golden Beach Tavern at endeavour group careers

Caloundra, Queensland, Australia - Full Time

Skills Needed
Cooking, Kitchen Management, Food Safety, Hygiene Standards, Organization, Communication, Manual Handling, Time Management

Experience Required
Minimum 2 year(s)

Junior & Sous Chef (M/W/D) at Big Mamma

Berlin, , Germany - Full Time

Experience Required
Minimum 2 year(s)

Køkkenchef og køkkenledere at Norrlyst ApS

Frederiksberg Municipality, Capital Region of Denmark, Denmark - Full Time

Skills Needed
Kitchen Management, Team Leadership, Staff Training, Financial Management, Scheduling, Quality Control, Guest Satisfaction, Operational Management

Experience Required
Minimum 5 year(s)

Demi Chef - Qantas Lounges at Accor

Sydney, New South Wales, Australia - Full Time

Experience Required
Minimum 2 year(s)

Chef de Rayon Epicerie H/F at Tang Frères

Herblay, Ile-of-France, France - Full Time

Experience Required
Minimum 2 year(s)

Junior Sous Chef - Pastry at Accor

Sunshine Coast, Queensland, Australia - Full Time

Experience Required
Minimum 2 year(s)

Apprentice Chef - Banquets at Accor

Melbourne, Victoria, Australia - Full Time

Skills Needed
Food Preparation, Cooking, Food Safety Standards, Haccp, Ingredient Preparation, Stock Rotation, Kitchen Equipment Operation, Teamwork, Communication, Time Management

Demi Chef | In Room Dining at Accor

Sydney, New South Wales, Australia - Full Time

Skills Needed
Commercial Cookery, Fine Dining, Food Safety, Haccp Standards, Plating, Kitchen Hygiene, Time Management, Communication, Teamwork, Gastronomy

BE - Chef de groupe Levage at Socotec

Liege, Wallonia, Belgium - Full Time

Skills Needed
Team Management, Lifting Operations, Operational Planning, Quality Health And Safety Management, Client Relationship Management, Coordination, Audit Preparation, Decision Making

Experience Required
Minimum 5 year(s)

Executive Sous Chef (2026) at The Nantucket Hotel & Resort

Nantucket, Massachusetts, United States - Full Time

Specialization
Requires at least 3 years of experience as a Sous Chef or higher in a high-volume kitchen. A culinary degree or equivalent luxury resort experience is preferred.

Experience Required
Minimum 2 year(s)

Chef De Partie Jobs overseas