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Chef De Partie Jobs overseas

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Chefs of all Grades at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Haccp, Food Safety, Kitchen Organization, Brunch Service, Dinner Service, Inventory Management, Quality Control
Specialization
Requires a minimum of 3 years of professional kitchen experience, specifically as a Chef de Partie or a strong Commis. Candidates must have full permission to work in the EU and a strong command of English.
Experience Required
Minimum 2 year(s)
Chef - VMCH Ashwood at VMCH
Melbourne, Victoria, Australia - Full Time
Skills Needed
Food Preparation, Menu Planning, Staff Supervision, Food Safety, Occupational Health And Safety, Commercial Cookery, Interpersonal Skills, Communication, Prioritisation, Organisational Skills, Time Management, Client Service
Specialization
Candidates must hold a Certificate IV in Hospitality (Commercial Cookery) and relevant Food Safety Supervisor certifications. Experience in food services and staff supervision within an aged care or similar environment is required.
Experience Required
Minimum 2 year(s)
Chef de bar (h/f/x) at Accor
Avignon, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Management, Bar Operations, Inventory Management, Cost Control, Profitability Analysis, Cocktail Preparation, Wine Knowledge, Supplier Sourcing, Negotiation, Staff Training, Operational Planning, Customer Service, Leadership, Menu Development
Specialization
Candidates must have proven experience in bar management, including strong knowledge of spirits, wines, and cocktails. A demonstrated ability to manage teams, handle supplier negotiations, and maintain profitability is required.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at MATSURI
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Kitchen Management, Fish Cutting, Cost Management, Team Leadership, Hygiene And Safety Procedures, Inventory Management, Stock Management, Production Planning
Specialization
Requires previous experience in a supervisory kitchen role such as Sous Chef or junior Head Chef. Must possess technical skills in fish cutting and strong leadership abilities to manage a team and prioritize tasks.
Experience Required
Minimum 2 year(s)
Head Chef - Live In at Greene King
Stratford-upon-Avon, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Regulations, Menu Presentation, Pressure Management, Communication, Operational Efficiency, Quality Control
Specialization
Candidates must have experience managing busy kitchens and a proven track record of training high-performing teams. Ability to work under pressure and a keen eye for food presentation are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at RH Restoration Hardware
Dallas, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Financial Performance Management, Inventory Control, Labor Cost Optimization, Food Cost Optimization, Microsoft Excel, Foodager, Knife Techniques, High Volume Restaurant Management, Staff Training, Strategic Planning, Operational Excellence, Safety Compliance, Service Execution, Expediting, Recruitment
Specialization
Requires over 4 years of culinary leadership experience in high-volume, full-service restaurants. Candidates must possess advanced culinary expertise, proficiency in inventory management software, and the ability to manage financial metrics.
Experience Required
Minimum 2 year(s)
Commis Chef (Sushi) at Accor
Chennai, tamil nadu, India - Full Time
Skills Needed
Sushi Preparation, Rice Preparation, Knife Skills, Food Safety, Hygiene Standards, Plating, Japanese Cuisine, Teamwork, Communication, Kitchen Organization
Specialization
Requires proficiency in basic sushi techniques, strong knife skills, and knowledge of Japanese ingredients. Candidates must adhere to food safety standards and be able to work in a fast-paced kitchen environment.
Head Chef – Gauteng at Tashas Group
, Gauteng, South Africa - Full Time
Skills Needed
Kitchen Leadership, Culinary Operations, Food Production, Quality Assurance, Cost Control, People Development, Mentorship, Food Safety, Hygiene Compliance, Menu Development, Portion Control, Operational Efficiency, Staff Training, Procurement, Waste Reduction, Culinary Innovation
Specialization
Requires extensive professional culinary experience with a proven track record of leading multiple teams or locations. Must possess strong knowledge of food safety, cost control, and a passion for developing culinary talent.
Experience Required
Minimum 10 year(s)
Chef de cuisine F/H at Valley Oxygen LLC
Jolimetz, Hauts-de-France, France - Full Time
Skills Needed
Kitchen Management, Menu Planning, Haccp, Team Leadership, Quality Control, Inventory Management, Budget Management, Dietary Requirement Compliance, Food Production, Reporting
Specialization
The candidate must be a creative leader capable of managing a kitchen team while ensuring strict adherence to HACCP hygiene rules. They should be committed to resident well-being and capable of managing administrative reporting and costs.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Api Restauration
Grenoble, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Team Management, Collective Catering, Inventory Management, Customer Service, Organization, Autonomy, Food Quality Control, Production Planning
Specialization
Requires a degree in hotel and restaurant management and significant experience in catering, preferably in collective environments. Must master HACCP standards and possess strong leadership and organizational skills.
Experience Required
Minimum 2 year(s)
Chef Manager (VVSL) at Civitas Senior Living
Harlingen, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Quality Assurance, Cost Management, Inventory Control, Talent Development, Staff Scheduling, Menu Planning, Regulatory Compliance, Food Handling, Budgetary Management, Employee Mentoring, Nutritional Guidelines
Specialization
Requires at least 2 years of relevant culinary experience and at least one year of supervisory experience in food service management. Must have knowledge of DHSR Dietary regulations and a genuine desire to serve the elderly population.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at The Quarry Golf Club Inc
Naples, Campania, Italy - Full Time
Skills Needed
Culinary Operations, Menu Development, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Banquets, A La Carte Service, Cost Control, Leadership, Mentoring, Inventory Management, Pos Systems, Timekeeping Systems, Microsoft Office
Specialization
Candidates must have an Associate’s degree in Culinary Arts or a Sous Certification, along with 3 to 5 years of experience in an upscale resort or country club. Applicants must possess strong leadership skills, financial management capabilities, and valid Florida Food Manager and TIPS training certificates.
Experience Required
Minimum 2 year(s)
Relief Chef Manager at BaxterStorey Ireland Ltd
Goole, England, United Kingdom - Full Time
Skills Needed
Kitchen Leadership, Team Management, Food Safety, Hygiene Standards, Stock Management, Budgeting, Compliance, Organizational Skills, Communication Skills, Adaptability
Specialization
Requires proven experience as a Chef Manager or in a senior kitchen role with strong leadership skills. A full UK driving licence and own car are mandatory for travel between sites.
Experience Required
Minimum 2 year(s)
Chef de Produit H/F at IRIS GALERIE
Paris, Ile-de-France, France - Full Time
Skills Needed
Product Development, Project Management, Merchandising, Market Analysis, Cross Functional Coordination, English Fluency, Google Suite, Budget Tracking, Prototyping, Retail Strategy, Customer Experience, Brief Writing
Specialization
Requires a Master's degree (Bac+5) in Marketing with 3 to 5 years of experience in Retail, Luxury, Fashion, or Home decor. Fluency in English and proficiency in Google Suite and Mac tools are essential.
Experience Required
Minimum 2 year(s)
Chefs of all Grades at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Brasserie Cuisine, Haccp Compliance, Food Safety, Kitchen Organization, Inventory Management, Digital Temperature Monitoring, Menu Execution
Specialization
Requires a minimum of 3 years of professional kitchen experience, specifically as a Chef de Partie or a strong Commis. Must have full permission to work in the EU and a strong command of English.
Experience Required
Minimum 2 year(s)
Head Executive Chef at Feeding Tampa Bay
Tampa, Florida, United States - Full Time
Skills Needed
Culinary Management, Menu Engineering, Nutritional Science, High Volume Production, Food Safety Compliance, Staff Mentoring, Inventory Management, Dietary Restriction Mastery, Industrial Kitchen Equipment, Budgeting, Haccp, Recipe Standardization
Specialization
Requires a degree from an accredited culinary school, a valid ServSafe Manager Certification, and 5-10 years of professional high-volume kitchen experience. Candidates should possess deep knowledge of nutritional science and the ability to manage industrial kitchen equipment.
Experience Required
Minimum 5 year(s)
CHEF DE RANG di BAR at Accor
Venice, Veneto, Italy - Full Time
Skills Needed
Guest Relations, Order Taking, Food Pairing, Table Setting, Team Leadership, Communication Skills, Attention To Detail, Service Coordination
Specialization
Candidates must possess excellent communication skills and strong attention to detail. The ability to lead a team effectively and anticipate guest needs is essential.
Experience Required
Minimum 2 year(s)
Executive Head Chef at BaxterStorey Ireland Ltd
Greater London, England, United Kingdom - Full Time
Skills Needed
Kitchen Operations Management, Menu Creation, Staff Recruitment, Budget Control, Stock Management, Supplier Relationship Management, Food Safety Compliance, Health & Safety, Safeguarding, Allergen Management, Leadership, Financial Management, Sustainability, Communication
Specialization
Requires experience as an Executive or Head Chef, preferably within contract catering or independent education. Must possess strong leadership skills, financial management ability, and a deep understanding of allergen control and food trends.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at The Sunny
Sunny Isles Beach, Florida, United States - Full Time
Skills Needed
Culinary Management, Personnel Management, Inventory Control, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Catering & Banquet Operations, Customer Service, Leadership, Purchasing, Property Management Systems
Specialization
Requires at least three years of culinary experience and two years of operational management experience. A degree in Culinary Arts and experience in luxury resort settings are preferred.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Colmar, Grand Est, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Haccp Standards, Culinary Techniques, Inventory Management, Menu Planning, Organization, Customer Service, Seasonal Cooking, Hygiene Management
Specialization
Requires a degree in hotel and restaurant management and significant experience in catering, preferably in collective dining. Must master culinary techniques, HACCP norms, and possess strong leadership and organizational skills.
Experience Required
Minimum 2 year(s)
Chefs of all Grades at The SpitJack
Limerick, Munster, Ireland -
Full Time

Start Date

Immediate

Expiry Date

20 Aug, 26

Salary

0.0

Posted On

22 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Rotisserie Cooking, HACCP, Food Safety, Kitchen Organization, Brunch Service, Dinner Service, Inventory Management, Quality Control

Industry

Restaurants

Description
Join Our Award-Winning Culinary Team Chef de Partie The SpitJack Rotisserie Brasserie – Cork & Limerick Are you passionate about high standards, structured kitchens, and quality-driven service? The SpitJack is an award-winning rotisserie brasserie built around an innovative live rotisserie concept, premium Irish produce, and disciplined execution. We operate busy brunch and dinner services with strong systems, clear leadership, and measurable standards. We are seeking a professional and ambitious Chef de Partie to join our brigade. Why Join Us? ✅ Competitive Pay & Benefits • 29 days paid holiday (including public holidays) • Industry-leading gratuities and tips • Premium pay on Sundays and Bank Holidays 🔥 Innovative Kitchen Concept • Live rotisserie cooking at the heart of the kitchen • Classic brasserie dishes executed to consistent, high standards • Structured service with professional kitchen organisation 💻 Modern Systems & Support • Cloud-based HACCP compliance systems • Digital temperature monitoring and audit-ready reporting • Cloud-based inventory and ordering solutions • Advanced online training platforms (Marketman & Talent LMS) 🍽 Food & Dining Benefits • Staff meals provided while on shift • 50% staff discount when dining with friends and family 📈 Career Development • Clear progression pathways within a growing hospitality group • Internal promotion opportunities • Structured training and performance development What We’re Looking For ✔ Minimum 3 years’ experience in a professional kitchen ✔ Previous experience as a Chef de Partie or strong Commis ready to step up ✔ Strong HACCP and food safety knowledge ✔ High attention to detail and pride in consistency ✔ Ability to perform in a fast-paced brunch and dinner service ✔ Good command of English ✔ Full permission to work in the EU If you are ambitious, standards-driven, and want to work in a kitchen where performance, organisation, and quality matter, The SpitJack offers a strong platform to build your career. Apply with your CV to discuss further.
Responsibilities
Execute high-standard brasserie dishes and manage live rotisserie cooking within a structured kitchen environment. Maintain strict HACCP compliance and utilize digital systems for temperature monitoring and inventory management.
Chefs of all Grades at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Haccp, Food Safety, Kitchen Organization, Brunch Service, Dinner Service, Inventory Management, Quality Control
Specialization
Requires a minimum of 3 years of professional kitchen experience, specifically as a Chef de Partie or a strong Commis. Candidates must have full permission to work in the EU and a strong command of English.
Experience Required
Minimum 2 year(s)
Chef - VMCH Ashwood at VMCH
Melbourne, Victoria, Australia - Full Time
Skills Needed
Food Preparation, Menu Planning, Staff Supervision, Food Safety, Occupational Health And Safety, Commercial Cookery, Interpersonal Skills, Communication, Prioritisation, Organisational Skills, Time Management, Client Service
Specialization
Candidates must hold a Certificate IV in Hospitality (Commercial Cookery) and relevant Food Safety Supervisor certifications. Experience in food services and staff supervision within an aged care or similar environment is required.
Experience Required
Minimum 2 year(s)
Chef de bar (h/f/x) at Accor
Avignon, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Management, Bar Operations, Inventory Management, Cost Control, Profitability Analysis, Cocktail Preparation, Wine Knowledge, Supplier Sourcing, Negotiation, Staff Training, Operational Planning, Customer Service, Leadership, Menu Development
Specialization
Candidates must have proven experience in bar management, including strong knowledge of spirits, wines, and cocktails. A demonstrated ability to manage teams, handle supplier negotiations, and maintain profitability is required.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at MATSURI
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Kitchen Management, Fish Cutting, Cost Management, Team Leadership, Hygiene And Safety Procedures, Inventory Management, Stock Management, Production Planning
Specialization
Requires previous experience in a supervisory kitchen role such as Sous Chef or junior Head Chef. Must possess technical skills in fish cutting and strong leadership abilities to manage a team and prioritize tasks.
Experience Required
Minimum 2 year(s)
Head Chef - Live In at Greene King
Stratford-upon-Avon, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Regulations, Menu Presentation, Pressure Management, Communication, Operational Efficiency, Quality Control
Specialization
Candidates must have experience managing busy kitchens and a proven track record of training high-performing teams. Ability to work under pressure and a keen eye for food presentation are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at RH Restoration Hardware
Dallas, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Financial Performance Management, Inventory Control, Labor Cost Optimization, Food Cost Optimization, Microsoft Excel, Foodager, Knife Techniques, High Volume Restaurant Management, Staff Training, Strategic Planning, Operational Excellence, Safety Compliance, Service Execution, Expediting, Recruitment
Specialization
Requires over 4 years of culinary leadership experience in high-volume, full-service restaurants. Candidates must possess advanced culinary expertise, proficiency in inventory management software, and the ability to manage financial metrics.
Experience Required
Minimum 2 year(s)
Commis Chef (Sushi) at Accor
Chennai, tamil nadu, India - Full Time
Skills Needed
Sushi Preparation, Rice Preparation, Knife Skills, Food Safety, Hygiene Standards, Plating, Japanese Cuisine, Teamwork, Communication, Kitchen Organization
Specialization
Requires proficiency in basic sushi techniques, strong knife skills, and knowledge of Japanese ingredients. Candidates must adhere to food safety standards and be able to work in a fast-paced kitchen environment.
Head Chef – Gauteng at Tashas Group
, Gauteng, South Africa - Full Time
Skills Needed
Kitchen Leadership, Culinary Operations, Food Production, Quality Assurance, Cost Control, People Development, Mentorship, Food Safety, Hygiene Compliance, Menu Development, Portion Control, Operational Efficiency, Staff Training, Procurement, Waste Reduction, Culinary Innovation
Specialization
Requires extensive professional culinary experience with a proven track record of leading multiple teams or locations. Must possess strong knowledge of food safety, cost control, and a passion for developing culinary talent.
Experience Required
Minimum 10 year(s)
Chef de cuisine F/H at Valley Oxygen LLC
Jolimetz, Hauts-de-France, France - Full Time
Skills Needed
Kitchen Management, Menu Planning, Haccp, Team Leadership, Quality Control, Inventory Management, Budget Management, Dietary Requirement Compliance, Food Production, Reporting
Specialization
The candidate must be a creative leader capable of managing a kitchen team while ensuring strict adherence to HACCP hygiene rules. They should be committed to resident well-being and capable of managing administrative reporting and costs.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Api Restauration
Grenoble, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Team Management, Collective Catering, Inventory Management, Customer Service, Organization, Autonomy, Food Quality Control, Production Planning
Specialization
Requires a degree in hotel and restaurant management and significant experience in catering, preferably in collective environments. Must master HACCP standards and possess strong leadership and organizational skills.
Experience Required
Minimum 2 year(s)
Chef Manager (VVSL) at Civitas Senior Living
Harlingen, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Quality Assurance, Cost Management, Inventory Control, Talent Development, Staff Scheduling, Menu Planning, Regulatory Compliance, Food Handling, Budgetary Management, Employee Mentoring, Nutritional Guidelines
Specialization
Requires at least 2 years of relevant culinary experience and at least one year of supervisory experience in food service management. Must have knowledge of DHSR Dietary regulations and a genuine desire to serve the elderly population.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at The Quarry Golf Club Inc
Naples, Campania, Italy - Full Time
Skills Needed
Culinary Operations, Menu Development, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Banquets, A La Carte Service, Cost Control, Leadership, Mentoring, Inventory Management, Pos Systems, Timekeeping Systems, Microsoft Office
Specialization
Candidates must have an Associate’s degree in Culinary Arts or a Sous Certification, along with 3 to 5 years of experience in an upscale resort or country club. Applicants must possess strong leadership skills, financial management capabilities, and valid Florida Food Manager and TIPS training certificates.
Experience Required
Minimum 2 year(s)
Relief Chef Manager at BaxterStorey Ireland Ltd
Goole, England, United Kingdom - Full Time
Skills Needed
Kitchen Leadership, Team Management, Food Safety, Hygiene Standards, Stock Management, Budgeting, Compliance, Organizational Skills, Communication Skills, Adaptability
Specialization
Requires proven experience as a Chef Manager or in a senior kitchen role with strong leadership skills. A full UK driving licence and own car are mandatory for travel between sites.
Experience Required
Minimum 2 year(s)
Chef de Produit H/F at IRIS GALERIE
Paris, Ile-de-France, France - Full Time
Skills Needed
Product Development, Project Management, Merchandising, Market Analysis, Cross Functional Coordination, English Fluency, Google Suite, Budget Tracking, Prototyping, Retail Strategy, Customer Experience, Brief Writing
Specialization
Requires a Master's degree (Bac+5) in Marketing with 3 to 5 years of experience in Retail, Luxury, Fashion, or Home decor. Fluency in English and proficiency in Google Suite and Mac tools are essential.
Experience Required
Minimum 2 year(s)
Chefs of all Grades at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Brasserie Cuisine, Haccp Compliance, Food Safety, Kitchen Organization, Inventory Management, Digital Temperature Monitoring, Menu Execution
Specialization
Requires a minimum of 3 years of professional kitchen experience, specifically as a Chef de Partie or a strong Commis. Must have full permission to work in the EU and a strong command of English.
Experience Required
Minimum 2 year(s)
Head Executive Chef at Feeding Tampa Bay
Tampa, Florida, United States - Full Time
Skills Needed
Culinary Management, Menu Engineering, Nutritional Science, High Volume Production, Food Safety Compliance, Staff Mentoring, Inventory Management, Dietary Restriction Mastery, Industrial Kitchen Equipment, Budgeting, Haccp, Recipe Standardization
Specialization
Requires a degree from an accredited culinary school, a valid ServSafe Manager Certification, and 5-10 years of professional high-volume kitchen experience. Candidates should possess deep knowledge of nutritional science and the ability to manage industrial kitchen equipment.
Experience Required
Minimum 5 year(s)
CHEF DE RANG di BAR at Accor
Venice, Veneto, Italy - Full Time
Skills Needed
Guest Relations, Order Taking, Food Pairing, Table Setting, Team Leadership, Communication Skills, Attention To Detail, Service Coordination
Specialization
Candidates must possess excellent communication skills and strong attention to detail. The ability to lead a team effectively and anticipate guest needs is essential.
Experience Required
Minimum 2 year(s)
Executive Head Chef at BaxterStorey Ireland Ltd
Greater London, England, United Kingdom - Full Time
Skills Needed
Kitchen Operations Management, Menu Creation, Staff Recruitment, Budget Control, Stock Management, Supplier Relationship Management, Food Safety Compliance, Health & Safety, Safeguarding, Allergen Management, Leadership, Financial Management, Sustainability, Communication
Specialization
Requires experience as an Executive or Head Chef, preferably within contract catering or independent education. Must possess strong leadership skills, financial management ability, and a deep understanding of allergen control and food trends.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at The Sunny
Sunny Isles Beach, Florida, United States - Full Time
Skills Needed
Culinary Management, Personnel Management, Inventory Control, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Catering & Banquet Operations, Customer Service, Leadership, Purchasing, Property Management Systems
Specialization
Requires at least three years of culinary experience and two years of operational management experience. A degree in Culinary Arts and experience in luxury resort settings are preferred.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Colmar, Grand Est, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Haccp Standards, Culinary Techniques, Inventory Management, Menu Planning, Organization, Customer Service, Seasonal Cooking, Hygiene Management
Specialization
Requires a degree in hotel and restaurant management and significant experience in catering, preferably in collective dining. Must master culinary techniques, HACCP norms, and possess strong leadership and organizational skills.
Experience Required
Minimum 2 year(s)