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Chef De Partie Jobs overseas

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Chef de partie (H/F) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp, Plating, Cost Optimization, Leadership, Food Safety, Menu Execution, Training And Mentoring, Organization, Creativity, Adaptability
Specialization
Candidates should have a culinary degree (CAP to Bac Pro) and previous experience in high-end establishments. Strong leadership skills, rigor, and the ability to work effectively within a team are essential.
Experience Required
Minimum 2 year(s)
Chef de partie (h/f) at Vendom Talents
Ramatuelle, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Kitchen Organization, Food Preparation, Quality Control, Team Leadership, Staff Training, Inventory Management, Haccp Compliance, Food Safety, Culinary Standards, Time Management
Specialization
Confirmed experience in a similar restaurant position with the ability to manage a kitchen station autonomously. Requires rigor, attention to detail, and a strong team spirit.
Experience Required
Minimum 2 year(s)
Chef de partie (H/F) at Adonis Hôtels & Résidences
Sanary-sur-Mer, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Basics, Haccp Standards, Food Preparation, Stock Management, Teamwork, Autonomy, Kitchen Organization, Traditional Catering
Specialization
Candidates should have culinary training and a successful first experience in traditional or hotel catering. Proficiency in culinary basics, hygiene rules, and a strong team spirit are required.
Experience Required
Minimum 2 year(s)
Chef de partie (H/F) at Nouvelle Garde
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Mise En Place, Food Preparation, Plating, Hygiene And Sanitation, Workstation Organization, Team Mentoring, Recipe Compliance, Culinary Arts
Specialization
The candidate must be able to manage a kitchen station and lead junior staff in a high-standard, homemade culinary environment. A passion for traditional French brasserie cuisine and a commitment to sustainable and responsible cooking are expected.
Experience Required
Minimum 2 year(s)
Chef de partie (H/F) at Nouvelle Garde
Paris, Ile-de-France, France - Full Time
Skills Needed
Mise En Place, Food Preparation, Plating, Hygiene And Sanitation, Workstation Organization, Team Mentoring, Recipe Compliance, Culinary Arts
Specialization
The candidate should have the skills to manage a kitchen station and lead commis chefs. A passion for traditional French culinary heritage and sustainable gastronomy is expected.
Experience Required
Minimum 2 year(s)
Chef de partie (H/F) at Maisons Bocuse & C-Gastronomie
Caluire-et-Cuire, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Team Management, Stock Management, Food Safety Procedures, Hot Dish Preparation, Cold Dish Preparation, Dessert Preparation, Training, Brasserie Experience, Attention To Detail, Rigorous Organization
Specialization
Requires a confirmed Chef de partie with previous experience in a brasserie setting. Candidates must be passionate about cooking, rigorous, and comfortable in a dual trainer/manager role.
Experience Required
Minimum 2 year(s)
Chef de partie (H/F) at Maisons Bocuse & C-Gastronomie
Annecy, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Traditional Cuisine, Team Management, Stock Management, Food Safety Procedures, Hot Dish Preparation, Cold Dish Preparation, Dessert Preparation, Training, Attention To Detail, Rigorous Organization
Specialization
Requires a confirmed Chef de Partie with previous experience in a brasserie setting. Candidates must be passionate about cooking, enjoy a dual role as a trainer and manager, and possess strong teamwork skills.
Experience Required
Minimum 2 year(s)
Chef de partie (H/F) at Maisons Bocuse & C-Gastronomie
Annecy, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Traditional Cuisine, Team Management, Stock Management, Food Safety Procedures, Hot Dish Preparation, Cold Dish Preparation, Dessert Preparation, Training, Attention To Detail, Rigorous Organization
Specialization
Requires a confirmed Chef de Partie with previous experience in a brasserie setting. Candidates must be passionate about cooking, rigorous, and comfortable in a dual role as both a trainer and manager.
Experience Required
Minimum 2 year(s)
Chef de partie (H/F) at Maisons Bocuse & C-Gastronomie
Annecy, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Traditional Cuisine, Team Management, Stock Management, Food Safety Procedures, Hot Dish Preparation, Cold Dish Preparation, Dessert Preparation, Training, Attention To Detail, Rigorous Organization
Specialization
Requires a confirmed Chef de Partie with previous experience in a brasserie setting. Candidates must be passionate about cuisine, rigorous, and comfortable in a dual role as both a trainer and manager.
Experience Required
Minimum 2 year(s)
Chef De Partie (Sushi Chef) at Accor
Istanbul, Istanbul, Turkey - Full Time
Skills Needed
Sushi Preparation, Culinary Technical Skills, Food Safety Management, Cost Control, Budgeting, Fine Dining Operations, Time Management, Guest Service, Quality Presentation, Interpersonal Communication, Teamwork, Organizational Skills
Specialization
Candidates should have solid culinary technical skills and experience in luxury hotel or fine dining environments. Proficiency in hygiene management, budgeting, and the ability to work in a fast-paced team is required.
Experience Required
Minimum 2 year(s)
Chef de Partie - Thai at Accor
Bangkok, , Thailand - Full Time
Skills Needed
Cold Kitchen Management, Food Preparation, Menu Development, Food Safety, Hygiene Regulations, Team Leadership, Mentoring, Stock Monitoring, Thai Cuisine, Culinary Arts
Specialization
Requires proven experience as a Chef de Partie in a premium hotel or restaurant with a strong focus on cold kitchen operations. Candidates should be fluent in English and Thai, with a preferred culinary degree or certification.
Experience Required
Minimum 2 year(s)
Chef de Partie- Asian at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ghaziabad, Uttar Pradesh, India - Full Time
Skills Needed
Asian Cuisine, Food Preparation, Recipe Adherence, Kitchen Management, Food Safety, Portion Control, Temperature Regulation, Inventory Monitoring, Staff Coaching, Quality Control
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Senior Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Japan - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Haccp, Osha, Budget Management, Customer Service, Plating, Food Production, Training And Mentoring, Inventory Management, Quality Control, Team Leadership, Resource Planning
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 - Pier at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hong Kong Island, Hong Kong, China - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Employee Coaching, Menu Planning, Quality Control, Hospitality Management
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Indian Chef De Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Si Sunthon, , Thailand - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Kitchen Management, Food Safety, Portion Control, Menu Planning, Staff Training, Quality Control, Cold Food Preparation, Inventory Monitoring, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Senior Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mumbai, maharashtra, India - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Staff Training, Food Safety, Menu Planning, Portion Control, Cold Food Preparation, Team Leadership
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates 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 Pastry at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Chhattisgarh, India - Full Time
Skills Needed
Pastry Preparation, Food Quality Control, Recipe Adherence, Kitchen Management, Food Safety, Portion Control, Employee Coaching, Inventory Monitoring
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 - logé at MDCV Provence
Le Thoronet, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Mise En Place, Haccp, Team Management, Menu Development, Food Safety, Kitchen Organization, Inventory Management, Culinary Arts
Specialization
Requires a culinary qualification (CAP/BEP) and at least one year of experience in a similar position. Candidates must be dynamic, organized, and proficient in HACCP regulations.
Experience Required
Minimum 2 year(s)
Chef de Partie-Halwai at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ghaziabad, Uttar Pradesh, India - Full Time
Skills Needed
Food Preparation, Cooking, Menu Planning, Kitchen Management, Food Safety, Quality Control, Portion Control, Staff Training, Recipe Adherence, Inventory Management, Guest Service, Team Collaboration
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Senior Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Doha, , Qatar - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Employee Coaching, Menu Planning, Quality Control, Guest Service, Scheduling, Kitchen Logistics
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Chef de partie (H/F) at Accor
Paris, Ile-de-France, France -
Full Time

Start Date

Immediate

Expiry Date

26 Aug, 26

Salary

2400.0

Posted On

28 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Production, Team Management, HACCP, Plating, Cost Optimization, Leadership, Food Safety, Menu Execution, Training and Mentoring, Organization, Creativity, Adaptability

Industry

Hospitality

Description
Description de l'entreprise Avec une vue imprenable sur la Tour Eiffel, notre hôtel 4 étoiles est plus qu’un lieu de passage. C’est un lieu où se créent des souvenirs, où les émotions naissent dans les détails, et où chaque rencontre compte. Notre mission consiste, chaque jour, à créer des expériences uniques. Nous ne nous contentons pas de répondre aux besoins des clients, qu’ils voyagent pour le business ou pour le loisir : nous créons des souvenirs et des moments dont ils se souviendront tout au long de leur vie. Aujourd’hui, une nouvelle étape s’ouvre. L’hôtel se transforme progressivement — dans ses différents espaces comme dans sa manière de travailler — avec l’envie de construire, ensemble, un environnement plus inspirant, plus collaboratif, et plus attentif à chacun. Cette dynamique s’inscrit dans une ambition claire : faire évoluer l’établissement vers un positionnement 5 étoiles lifestyle, ancré dans l'univers hôtelier parisien. Une ambition que nous vous invitons à construire avec nous, dès demain. « On vient pour la Tour Eiffel, mais on revient pour le Pullman Paris Tour Eiffel. » Description du poste VOTRE MISSION : Le chef de partie est exemplaire dans sa manière d'être, de faire et incarne l'état d'esprit de la marque. Il contribue au bon déroulement du service, de la qualité de la production en gérant sa partie et assure de façon autonome la production des plats conformément aux fiches techniques. Il manage le travail des commis de cuisine et développe les compétences de ses collaborateurs en les accompagnant dans leur évolution professionnelle. VOS PRINCIPALES RESPONSABILITES : Technique métier/production et relation client : Réaliser des préparations préliminaires Fabriquer, dresser les plats relevant de sa partie, conformément aux fiches techniques et envoie les plats dans les bons délais et à bonne température Prendre en compte des demandes clients particulières Veiller à la présentation, à la qualité et à la bonne température des plats Peut-être amené à effectuer une partie de la production en salle devant les clients selon les évènements ou l’organisation de l’offre de restauration Appliquer les procédures et politiques définies par la marque et l’hôtel Commercial / Vente : Connaître les services proposés par l’hôtel, informe le client sur sa demande et l’incite à les utiliser Management des équipes / implication transverse : Faire évoluer ses méthodes de travail en cohérence avec la philosophie de la marque. Développer la motivation et l'adhésion de ses équipes en créant un bon climat de travail Organiser et contrôler le travail des commis de cuisine et des apprentis(es) pour sa partie. Suivre et sensibiliser son équipe sur l'optimisation des coûts et la réduction des pertes de matières premières Assurer la formation et le perfectionnement des commis de cuisine et des apprentis(es). Participer aux réunions et briefing organisées en cuisine. Etablir de bonnes relations avec les autres services de l’hôtel. Travailler en collaboration avec les différents services de l’hôtel Gestion : Etre impliqué dans l'atteinte des objectifs de son service en respectant scrupuleusement les fiches techniques en évitant tout gaspillage et pertes de marchandises en respectant les procédures et les contrôles internes appliqués dans l'hôtel Participer aux inventaire Hygiène / Sécurité des personnes / environnement : Veiller à la propreté de son lieu de travail et à la sécurité alimentaire en respectant au quotidien les règles d'hygiène HACCP Respecter les consignes d’utilisation et de sécurité du matériel mis à sa disposition. Appliquer les règles de sécurité de l’hôtel (incendie...) Respecter les engagements de la « Charte Environnement » pris sur l’établissement (économie d'énergie, recyclage, tri des déchets...) Qualifications CE QUE NOUS ATTENDONS DE VOUS : Capacité à travailler efficacement en équipe et sens de l’initiative Première expérience en cuisine dans un établissement haut de gamme Management / leadership Connaissance des températures de cuisson et de refroidissement Rigueur et organisation Du CAP au Bac Pro Cuisine Pédagogie & transmission de son savoir-faire Créativité Adaptabilité et réactivité face aux demandes particulières Force de proposition Adopter une présentation soignée, en accord avec l’image de l’hôtel Veiller au respect des normes de sécurité et à un accueil inclusif et accessible Incarner notre promesse employeur à travers l’émotion que vous suscitez chez chaque client, en transformant chaque interaction en expérience mémorable Informations complémentaires Pourquoi nous rejoindre ? Intégrer un établissement emblématique au cœur de Paris, en pleine transformation. Travailler dans une ambiance dynamique, bienveillante et portée sur l'excellence opérationnelle. Être acteur de la montée en gamme d’un hôtel 4* vers les standards 5*. Développer vos compétences avec de réelles perspectives d’évolution au sein du groupe Accor. Conditions et avantages Type de contrat : CDD – Temps plein Rémunération : 2 400€ Avantages : 13e mois Mutuelle avantageuse Bien-être et sport santé Remboursement 75 % du titre de transport ou forfait mobilité douce Intéressement et participation Accor Heartist Indemnité nourriture Catégorie: Culinary Type d'emploi: Durée Déterminée Type de Contrat: Temps Plein Rémunération: jusqu'à EUR 2400 - tous les mois

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Responsibilities
The Chef de Partie is responsible for managing a specific kitchen section, ensuring high-quality food production according to technical sheets. They also supervise and train commis chefs and apprentices while maintaining strict hygiene and safety standards.
Chef de partie (H/F) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp, Plating, Cost Optimization, Leadership, Food Safety, Menu Execution, Training And Mentoring, Organization, Creativity, Adaptability
Specialization
Candidates should have a culinary degree (CAP to Bac Pro) and previous experience in high-end establishments. Strong leadership skills, rigor, and the ability to work effectively within a team are essential.
Experience Required
Minimum 2 year(s)
Chef de partie (h/f) at Vendom Talents
Ramatuelle, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Kitchen Organization, Food Preparation, Quality Control, Team Leadership, Staff Training, Inventory Management, Haccp Compliance, Food Safety, Culinary Standards, Time Management
Specialization
Confirmed experience in a similar restaurant position with the ability to manage a kitchen station autonomously. Requires rigor, attention to detail, and a strong team spirit.
Experience Required
Minimum 2 year(s)
Chef de partie (H/F) at Adonis Hôtels & Résidences
Sanary-sur-Mer, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Basics, Haccp Standards, Food Preparation, Stock Management, Teamwork, Autonomy, Kitchen Organization, Traditional Catering
Specialization
Candidates should have culinary training and a successful first experience in traditional or hotel catering. Proficiency in culinary basics, hygiene rules, and a strong team spirit are required.
Experience Required
Minimum 2 year(s)
Chef de partie (H/F) at Nouvelle Garde
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Mise En Place, Food Preparation, Plating, Hygiene And Sanitation, Workstation Organization, Team Mentoring, Recipe Compliance, Culinary Arts
Specialization
The candidate must be able to manage a kitchen station and lead junior staff in a high-standard, homemade culinary environment. A passion for traditional French brasserie cuisine and a commitment to sustainable and responsible cooking are expected.
Experience Required
Minimum 2 year(s)
Chef de partie (H/F) at Nouvelle Garde
Paris, Ile-de-France, France - Full Time
Skills Needed
Mise En Place, Food Preparation, Plating, Hygiene And Sanitation, Workstation Organization, Team Mentoring, Recipe Compliance, Culinary Arts
Specialization
The candidate should have the skills to manage a kitchen station and lead commis chefs. A passion for traditional French culinary heritage and sustainable gastronomy is expected.
Experience Required
Minimum 2 year(s)
Chef de partie (H/F) at Maisons Bocuse & C-Gastronomie
Caluire-et-Cuire, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Team Management, Stock Management, Food Safety Procedures, Hot Dish Preparation, Cold Dish Preparation, Dessert Preparation, Training, Brasserie Experience, Attention To Detail, Rigorous Organization
Specialization
Requires a confirmed Chef de partie with previous experience in a brasserie setting. Candidates must be passionate about cooking, rigorous, and comfortable in a dual trainer/manager role.
Experience Required
Minimum 2 year(s)
Chef de partie (H/F) at Maisons Bocuse & C-Gastronomie
Annecy, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Traditional Cuisine, Team Management, Stock Management, Food Safety Procedures, Hot Dish Preparation, Cold Dish Preparation, Dessert Preparation, Training, Attention To Detail, Rigorous Organization
Specialization
Requires a confirmed Chef de Partie with previous experience in a brasserie setting. Candidates must be passionate about cooking, enjoy a dual role as a trainer and manager, and possess strong teamwork skills.
Experience Required
Minimum 2 year(s)
Chef de partie (H/F) at Maisons Bocuse & C-Gastronomie
Annecy, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Traditional Cuisine, Team Management, Stock Management, Food Safety Procedures, Hot Dish Preparation, Cold Dish Preparation, Dessert Preparation, Training, Attention To Detail, Rigorous Organization
Specialization
Requires a confirmed Chef de Partie with previous experience in a brasserie setting. Candidates must be passionate about cooking, rigorous, and comfortable in a dual role as both a trainer and manager.
Experience Required
Minimum 2 year(s)
Chef de partie (H/F) at Maisons Bocuse & C-Gastronomie
Annecy, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Traditional Cuisine, Team Management, Stock Management, Food Safety Procedures, Hot Dish Preparation, Cold Dish Preparation, Dessert Preparation, Training, Attention To Detail, Rigorous Organization
Specialization
Requires a confirmed Chef de Partie with previous experience in a brasserie setting. Candidates must be passionate about cuisine, rigorous, and comfortable in a dual role as both a trainer and manager.
Experience Required
Minimum 2 year(s)
Chef De Partie (Sushi Chef) at Accor
Istanbul, Istanbul, Turkey - Full Time
Skills Needed
Sushi Preparation, Culinary Technical Skills, Food Safety Management, Cost Control, Budgeting, Fine Dining Operations, Time Management, Guest Service, Quality Presentation, Interpersonal Communication, Teamwork, Organizational Skills
Specialization
Candidates should have solid culinary technical skills and experience in luxury hotel or fine dining environments. Proficiency in hygiene management, budgeting, and the ability to work in a fast-paced team is required.
Experience Required
Minimum 2 year(s)
Chef de Partie - Thai at Accor
Bangkok, , Thailand - Full Time
Skills Needed
Cold Kitchen Management, Food Preparation, Menu Development, Food Safety, Hygiene Regulations, Team Leadership, Mentoring, Stock Monitoring, Thai Cuisine, Culinary Arts
Specialization
Requires proven experience as a Chef de Partie in a premium hotel or restaurant with a strong focus on cold kitchen operations. Candidates should be fluent in English and Thai, with a preferred culinary degree or certification.
Experience Required
Minimum 2 year(s)
Chef de Partie- Asian at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ghaziabad, Uttar Pradesh, India - Full Time
Skills Needed
Asian Cuisine, Food Preparation, Recipe Adherence, Kitchen Management, Food Safety, Portion Control, Temperature Regulation, Inventory Monitoring, Staff Coaching, Quality Control
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Senior Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Japan - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Haccp, Osha, Budget Management, Customer Service, Plating, Food Production, Training And Mentoring, Inventory Management, Quality Control, Team Leadership, Resource Planning
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 - Pier at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hong Kong Island, Hong Kong, China - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Employee Coaching, Menu Planning, Quality Control, Hospitality Management
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Indian Chef De Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Si Sunthon, , Thailand - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Kitchen Management, Food Safety, Portion Control, Menu Planning, Staff Training, Quality Control, Cold Food Preparation, Inventory Monitoring, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Senior Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mumbai, maharashtra, India - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Staff Training, Food Safety, Menu Planning, Portion Control, Cold Food Preparation, Team Leadership
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates 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 Pastry at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Chhattisgarh, India - Full Time
Skills Needed
Pastry Preparation, Food Quality Control, Recipe Adherence, Kitchen Management, Food Safety, Portion Control, Employee Coaching, Inventory Monitoring
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 - logé at MDCV Provence
Le Thoronet, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Mise En Place, Haccp, Team Management, Menu Development, Food Safety, Kitchen Organization, Inventory Management, Culinary Arts
Specialization
Requires a culinary qualification (CAP/BEP) and at least one year of experience in a similar position. Candidates must be dynamic, organized, and proficient in HACCP regulations.
Experience Required
Minimum 2 year(s)
Chef de Partie-Halwai at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ghaziabad, Uttar Pradesh, India - Full Time
Skills Needed
Food Preparation, Cooking, Menu Planning, Kitchen Management, Food Safety, Quality Control, Portion Control, Staff Training, Recipe Adherence, Inventory Management, Guest Service, Team Collaboration
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Senior Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Doha, , Qatar - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Employee Coaching, Menu Planning, Quality Control, Guest Service, Scheduling, Kitchen Logistics
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)