Chef De Partie Jobs, Openings, Vacancies in Overseas

Chef De Partie at Ocean House Collection

Westerly, Rhode Island, United States - Full Time

Skills Needed
Kitchen Management, Culinary Supervision, Food Safety, Menu Development, Cost Control, Plating, Time Management, Staff Coaching, Inventory Management, Professional Communication, Decision Making, Attention To Detail

Specialization
Requires a college degree or equivalent experience and fluency in English, with a preference for one year of luxury hotel operations experience. Candidates must be able to work independently under pressure and handle the physical demands of a medium-work kitchen environment.

Experience Required
Minimum 2 year(s)

Chef De Partie at Accor

Sydney, New South Wales, Australia - Full Time

Skills Needed
Food Preparation, Stock Rotation, Stock Control, Apprentice Coordination, Food Safety Standards, Buffet Service, A La Carte Service, Tray Service, Wine Knowledge, Customer Service, Budget Control, Team Development

Specialization
Candidates must have relevant trade qualifications and previous experience in a similar culinary role. Full working rights in Australia and a strong understanding of food safety standards are mandatory.

Experience Required
Minimum 2 year(s)

Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Taichung, , Taiwan - Full Time

Skills Needed
Food Preparation, Cooking, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Inventory Monitoring, Staff Training, Quality Control, Menu Planning, Cold Food Preparation, Team Collaboration

Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.

Experience Required
Minimum 2 year(s)

Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Batam, Riau Islands, Indonesia - Full Time

Skills Needed
Food Safety, Team Leadership, Inventory Management, Staff Training, Kitchen Operations, Sanitation Standards, Fifo, Guest Service, Scheduling, Performance Evaluation, Conflict Resolution, Quality Control

Specialization
Requires a high school diploma and at least two years of related work experience, including one year of supervisory experience. A Food Safety certification is preferred.

Experience Required
Minimum 2 year(s)

Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Chippendale, New South Wales, Australia - Full Time

Skills Needed
Food Preparation, Cooking, Recipe Adherence, Kitchen Management, Food Safety, Portion Control, Temperature Regulation, Staff Training, Quality Control, Inventory Monitoring, Guest Service, Team Collaboration

Experience Required
Minimum 2 year(s)

Chef de Partie at Minor International

Hua Hin City Municipality, , Thailand - Full Time

Skills Needed
Kitchen Management, Food Preparation, Supervision, Food Safety, Haccp Compliance, Portion Control, Stock Control, Waste Management, Training, Culinary Arts

Specialization
Candidates must be able to maintain food quality and presentation while controlling stock and minimizing waste. Experience in supervising kitchen staff and coordinating timely service is required.

Experience Required
Minimum 2 year(s)

Chef De Partie at Accor

Sydney, New South Wales, Australia - Full Time

Skills Needed
Food Preparation, Stock Rotation, Stock Control, Food Safety Standards, Menu Presentation, Team Development, Customer Service, Wine And Food Pairing, Buffet Management, A La Carte Service

Specialization
Requires relevant trade qualifications and previous experience in a similar culinary role or environment. Candidates must have full working rights in Australia and a strong understanding of food safety and personal presentation.

Experience Required
Minimum 2 year(s)

Chef De Partie at Accor

Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time

Skills Needed
Kitchen Management, Culinary Production, Team Development, Food Hygiene, Menu Innovation, Section Management, Fresh Ingredient Handling

Specialization
Requires previous experience working in a kitchen team within a hotel or restaurant of similar size. Candidates should possess a passion for fresh ingredients and a positive, ego-free attitude toward teamwork.

Experience Required
Minimum 2 year(s)

Chef De Partie at City Garden Suites

Manila, Metro Manila, Philippines - Full Time

Skills Needed
Professional Cooking, Knife Handling, Food Safety, Sanitation, Inventory Management, Food Cost Control, Fifo, Staff Training, Staff Coaching, Purchasing, Kitchen Management

Specialization
Requires a Bachelor's degree in Hotel and Restaurant Management or a related field. Candidates must have 3-4 years of relevant working experience and be willing to work in Ermita, Manila.

Experience Required
Minimum 2 year(s)

Chef de Partie at Arts Centre Melbourne

Melbourne, Victoria, Australia - Full Time

Skills Needed
Commercial Cookery, Food Safety Handling, Kitchen Section Leadership, Food Costing, Stock Control, Waste Minimisation, Workplace Health And Safety, Teamwork, Culinary Innovation, Staff Coaching, Microsoft Outlook, Microsoft Teams, Microsoft Excel, Microsoft Word, Recipe Management, Food Safety Systems

Specialization
Requires a Certificate III in Commercial Cookery, a valid Food Safety Handling Certificate, and previous experience in a professional catering or restaurant environment. Must have valid Australian working rights and pass a National Police Check.

Experience Required
Minimum 2 year(s)

Chef de Partie at Accor

Queenstown, Otago, New Zealand - Full Time

Skills Needed
Food Presentation, Menu Development, Leadership, Food Safety, Time Management, Verbal Communication, Cooking Techniques, Kitchen Coordination, Wastage Cost Control, Patisserie

Specialization
Requires a minimum of 1 year of experience as a Commis or Chef de Partie, preferably in a 5-star establishment. Candidates should possess strong leadership skills, creativity in menu development, and knowledge of NZ food safety requirements.

Chef de Partie at Ballantynes

Christchurch, Canterbury, New Zealand - Full Time

Skills Needed
Baking, Patisserie, Ordering, Stock Management, Food Presentation, Hygiene Standards, Fcp Training, Communication, Multitasking, Time Management

Specialization
Candidates must have experience in a busy kitchen specializing in baking and patisserie, along with FCP training. Strong skills in stock management, hygiene, and the ability to multitask in a fast-paced environment are required.

Experience Required
Minimum 2 year(s)

Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

, Sarawak, Malaysia - 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 at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

, , Saudi Arabia - 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

Experience Required
Minimum 2 year(s)

Chef de Partie at Accor

Quiberon, Brittany, France - Full Time

Skills Needed
Culinary Production, Team Management, Hygiene And Safety Standards, Kitchen Coordination, Technical Sheet Adherence, Teamwork, Interpersonal Skills

Specialization
Candidates must hold a CAP in cooking or an equivalent diploma and possess significant experience in a similar establishment. Motivation, passion for cooking, and strong interpersonal skills are required.

Experience Required
Minimum 2 year(s)

Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Khánh Hòa, An Giang Province, Vietnam - Full Time

Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Temperature Regulation, Portion Control, Food Safety, Staff Training, Quality Control, Cold Food Preparation, Inventory Monitoring, 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)

Chef de Partie at Accor

London, England, United Kingdom - Full Time

Skills Needed
Kitchen Supervision, Stock Control, Waste Control, Quality Control, Cooking, Teamwork, Pressure Management, Delegation, Staff Development, Food Preparation

Specialization
Candidates must be able to work cohesively within a team and perform well under pressure in a fast-paced environment. Full flexibility with shifts is required.

Experience Required
Minimum 2 year(s)

Chef De Partie at DO & CO AG

Hounslow, England, United Kingdom - Full Time

Skills Needed
Culinary Skills, Food Safety, Sanitation Regulations, Inventory Management, Stock Control, Time Management, Team Collaboration, Knife Skills, Cooking Techniques, Cost Control, Staff Training, Menu Presentation

Specialization
Requires a culinary diploma and at least 3 years of experience in a high-volume kitchen, preferably in airline catering. Candidates must possess strong organizational skills and the flexibility to work various shifts including weekends and holidays.

Experience Required
Minimum 2 year(s)

Chef De Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Indore, Madhya Pradesh, India - Full Time

Skills Needed
Kitchen Preparation, Cleaning Equipment Operation, Dishwashing, Safety Compliance, Guest Relations, Teamwork, Time Management, Physical Stamina

Specialization
No formal education or prior work experience is required for this entry-level position. Candidates must be able to perform physical tasks, including lifting up to 25 pounds and standing for extended periods.

Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Pilsen, Southwest, Czechia - Full Time

Skills Needed
Food Preparation, Cooking, Recipe Adherence, Kitchen Management, Food Safety, Portion Control, Temperature Regulation, Staff Training, Quality Control, Guest Service, Inventory Monitoring, Cold Food Preparation

Experience Required
Minimum 2 year(s)

Chef De Partie at Ocean House Collection

Westerly, Rhode Island, United States -

Full Time

Start Date

Immediate

Expiry Date

18 Oct, 26

Salary

26.44

Posted On

20 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Culinary Supervision, Food Safety, Menu Development, Cost Control, Plating, Time Management, Staff Coaching, Inventory Management, Professional Communication, Decision Making, Attention To Detail

Industry

Hospitality

Description

Ocean House Management Chef de Partie A Collection Unlike Any Other The Ocean House Collections includes 3 luxury properties. The Ocean House is a Forbes 5-Star property features 49 luxury guest rooms, 20 signature suites. The Cottage Collection includes 10 privately owned vacation homes. The Ocean & Harvest Spa is a 12,000 square foot Forbes Travel Guide 5 Star rated full-service health wellness spa. Over 10,000 square feet of indoor and outdoor meeting space. Up to 8 unique dining options during summer season including Coast, a Forbes Travel Guide 5 Star rated fine dining experience. The Weekapaug Inn offers quintessentially New England accommodations that effortlessly combine casual comfort and luxurious furnishings. The Inn features 31 unique guest rooms and 4 two-bedroom signature suites. Farm-to-table dining utilizes the finest and freshest locally sourced ingredients, and inspired amenities and resort activities are designed to create extraordinary guest experiences. The Watch Hill Inn established in 1845, Watch Hill Inn carries with it a unique history marked by fame, natural disasters and, among all, resilience. Chic, minimalist decor intertwines with cutting edge technology like complimentary Apple TV, Netflix and an in-room iPad program that allows guests to order food and services to their door with the touch of a button. The Inn features 21 suite style accommodations with unrestricted access to dining, amenities, and resort activities at both Ocean House and Weekapaug Inn. Scope of Position Responsible for all aspects of managing the kitchen and kitchen staff, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus for the responsible shift. Maintaining approved food costs and labor costs. Effectively interacting with staff (at all levels) in a fast-paced environment, sometimes under pressure, remaining flexible, proactive, resourceful, and efficient, with an elevated level of professionalism and confidentiality is crucial to this role. Expert level written and verbal communication skills, strong decision-making ability and attention to detail are equally important. Hourly Staff Schedule Requirements All employees are kindly asked to understand that the property operation is 24 hours a day 7 days a week, inclusive of all holidays. While the company will make every attempt to create a work and life balance, all hourly paid team members may be asked to work extended shifts and additional days based on business demands. The busiest of days during the season (Memorial Day through Columbus Day) are the weekend days from Friday through Sunday and on holiday weekends that are celebrated on Mondays, this can include Mondays. All seasonal staff must be aware and able to work all weekends; requesting time off for a holiday weekend may not and will likely not be granted. The more flexible you are the more you can learn, grow, earn. Reporting Relationship Internal: The Chef de Partie reports to the Chef De Cuisine. Key Responsibilities Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * Constantly and consistently exhibit Ocean House Culture and standards of behavior including adherence to the Forbes 5-Star standards. * Assist & supervise the culinary staff of their designated stations in the preparation and plating of dishes in Bistro. * Ensure that their station cooks are working at a pace and in a manner that maintains proper pace of service and executes to proper quality standards. * Ensure all dishes are prepared to portion, flavor and presentation standards established by the Chef de Cuisine. * Ensure all prep areas remain clean, organized and in a sanitary state in accordance with safe food handling practices and health code requirements. * Ensure proper par stock is maintained based on menus and forecasted business levels as determined by the Chef de Cuisine. * Communicate with other culinary staff to ensure a proper pace of service and quality of food is maintained. * Thorough knowledge of organizational and time management skills and the ability to begin teaching/overseeing at least one other individual on their designated station. * Provide coaching and direction to culinary staff for developmental purposes. * Responsible for practicing, managing, and promoting the Company’s Statement of Purpose, Service Excellence Pillars, and Declarations so that it becomes an intricate part of the everyday operation. * Represent the Company with a positive attitude and professional presentation. * Follow sustainability guidelines and practices related to the Company’s sustainability programs. * Perform any other duties which fall within the broad spirit, scope, and purpose of this job description and which are commensurate with the role. Required Job Knowledge, Skills, Experience, Education, and Qualifications * Experienced in managing a wide range of administrative and kitchen related tasks and will be able to work independently with little or no supervision. * Exceedingly well organized, flexible, and enjoying the administrative challenges of supporting a luxury food and beverage operation at a five-star level. * College degree or equivalent work experience required. * Fluency in English both verbally and in writing * Ability to perform job functions with attention to detail, speed, and accuracy under pressure of tense/confrontational situations. * Uphold the Company standards, policies, and procedures. * Prioritize and organize tasks and work area. * Ability to remain calm and resolve problems using good judgement as interpreted by the management. * Collaborate cohesively with co-workers as part of a team. * Maintain confidentiality of guest/staff information and pertinent hotel data * 1-year previous luxury hotel operations experience preferred. Physical Requirements: See below Physical conditions description. PHYSICAL ACTIVITIES, VISUAL ACUITY, AND WORKING CONDITIONS OF: Chef de Partie I certify that I have read the physical requirements as set forth below and am physically able to perform the necessary duties as indicated herein. Employee Signature: _________________________ Date: _____________ 1. GENERAL PHYSICAL REQUIREMENTS Please check the ONE description of general physical requirements that best describes the work requirements of the position: ☐ A. Sedentary work: Exerting up to 10 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects, including the human body. Sedentary work involves sitting most of the time. Jobs are sedentary if walking and standing are required only occasionally, and all other sedentary criteria are met. ☐ B. Light work: Exerting up to 20 pounds of force occasionally and/or a negligible amount of force constantly to move objects. If the use of arm and/or leg controls requires exertion of force greater than that for Sedentary Work and the worker sits most of the time, the job is rated for light work. ☒ C. Medium work: Exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. ☐ D. Heavy work: Exerting up to 100 pounds of force occasionally and/or up to 50 pounds of force frequently, and/or up to 20 pounds of force constantly to move objects. ☐ E. Very heavy work: Exerting in excess of 100 pounds of force occasionally, and/or in excess of 50 pounds of force constantly to move objects. 2. PHYSICAL ACTIVITIES Please check ALL physical activities that apply to the essential functions of the position: ☐ A. Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles and the like, using feet and legs and/or hands and arms. Body agility is emphasized. This factor is important if the amount and kind of climbing required exceeds that required for ordinary locomotion. ☒ B. Balancing: Maintaining body equilibrium to prevent falling when walking, standing, or crouching on narrow, slippery or erratically moving surfaces. This factor is important if the amount and kind of balancing exceeds that needed for ordinary locomotion and maintenance of body equilibrium. ☒ C. Stooping: Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full use of the lower extremities and back muscles. ☒ D. Kneeling: Bending legs at knee to come to a rest on knee or knees. ☒ E. Crouching: Bending the body downward and forward by bending leg and spine. ☐ F. Crawling: Moving about on hands and knees or hands and feet. ☒ G. Reaching: Extending hand(s) and arm(s) in any direction. ☒ H. Standing: Particularly for sustained periods of time. ☐ I. Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another. ☒ J. Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward. ☒ K. Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion. ☒ L. Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position-to-position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles. ☒ M. Fingering: Picking, pinching, typing or otherwise working, primarily with fingers rather than with the whole hand or arm as in handling. ☒ N. Grasping: Applying pressure to an object with the fingers and palm. ☒ O. Feeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips. ☒ P. Talking: Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly. ☒ Q. Hearing: Perceiving the nature of sounds at normal speaking levels or without correction. Ability to receive detailed information through oral communication and make fine discriminations in sound. ☒ R. Repetitive Motions: Substantial movements (motions) of the wrists, hands, and/or fingers. 3. VISUAL ACUITY Please check the ONE description of visual acuity requirements (including color, depth perception, and field of vision), that best describes the requirements of the position: ☐ A. The worker is required to have close visual acuity to perform an activity such as: preparing and analyzing data and figures; transcribing; viewing a computer terminal; expansive reading; visual inspection involving small defects, small parts and/or operation of machines (including inspection); using measurement devices; and/or assembly of fabrication of parts at distances close to the eyes. ☐ B. The worker is required to have visual acuity to perform an activity such as: operating machines such as lathes, drill presses, power saws and mills where the seeing job is at or within arm's reach; performing mechanical or skilled trades tasks of a non-repetitive nature such as carpenters, technicians, service people, plumbers, painters, mechanics, etc. ☐ C. The worker is required to have visual acuity to operate motor vehicles or heavy equipment. ☒ D. The worker is required to have visual acuity to determine the accuracy, neatness, thoroughness of work assigned (i.e., custodial, food services, general labor, etc.) or to make general observations of facilities or structures (i.e., security guard, inspection, etc.) 4. WORKING CONDITIONS Please check ALL conditions the worker is subject to in performing the essential functions of the position: ☐ A. The worker is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes. ☐ B. The worker is subject to outside environmental conditions: No effective protection from the weather. ☒ C. The worker is subject to both environmental conditions: Activities occur inside and outside. ☒ D. The worker is subject to extreme cold: Temperatures typically below 32 degrees for periods of more than one hour. Consideration should be given to the effect of other environmental conditions such as wind and humidity. ☒ E. The worker is subject to extreme heat: Temperatures above 100 degrees for periods of more than an hour. Consideration should be given to the effect of other environmental conditions such as wind and humidity. ☐ F. The worker is subject to noise: There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level. ☐ G. The worker is subject to vibration: Exposure to oscillating movements of extremities or whole body. ☐ H. The worker is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals. ☐ I. The worker is subject to atmospheric conditions: One or more of the following conditions that affect the respiratory system of the skin: Fumes, odors, dust, mists, gases or poor ventilation. ☐ J. The worker is subject to oils: There is air and/or skin exposure to oils and other cutting fluids. ☐ K. The worker is required to wear a respirator. ☐ L. The worker frequently is in close quarters, crawl space, shafts, manholes, small, enclosed rooms, small sewage and water line pipes, and other areas which could cause claustrophobia. ☐ M. The worker is required to function in narrow aisles or passageways. ☐ N. The worker is exposed to infectious diseases. ☐ O. The worker is required to function around prisoners or mental patients. ☐ P. None: The worker is not substantially exposed to adverse environmental conditions (such as in typical office or administrative work).

Responsibilities

Responsible for managing kitchen operations, supervising culinary staff, and ensuring high-quality food preparation and plating according to Forbes 5-Star standards. This includes overseeing food costs, labor costs, and maintaining strict sanitary and safety protocols.

Chef De Partie at Ocean House Collection

Westerly, Rhode Island, United States - Full Time

Experience Required
Minimum 2 year(s)

Chef De Partie at Accor

Sydney, New South Wales, Australia - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Taichung, , Taiwan - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Batam, Riau Islands, Indonesia - Full Time

Specialization
Requires a high school diploma and at least two years of related work experience, including one year of supervisory experience. A Food Safety certification is preferred.

Experience Required
Minimum 2 year(s)

Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Chippendale, New South Wales, Australia - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at Minor International

Hua Hin City Municipality, , Thailand - Full Time

Skills Needed
Kitchen Management, Food Preparation, Supervision, Food Safety, Haccp Compliance, Portion Control, Stock Control, Waste Management, Training, Culinary Arts

Experience Required
Minimum 2 year(s)

Chef De Partie at Accor

Sydney, New South Wales, Australia - Full Time

Experience Required
Minimum 2 year(s)

Chef De Partie at Accor

Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time

Skills Needed
Kitchen Management, Culinary Production, Team Development, Food Hygiene, Menu Innovation, Section Management, Fresh Ingredient Handling

Experience Required
Minimum 2 year(s)

Chef De Partie at City Garden Suites

Manila, Metro Manila, Philippines - Full Time

Skills Needed
Professional Cooking, Knife Handling, Food Safety, Sanitation, Inventory Management, Food Cost Control, Fifo, Staff Training, Staff Coaching, Purchasing, Kitchen Management

Experience Required
Minimum 2 year(s)

Chef de Partie at Arts Centre Melbourne

Melbourne, Victoria, Australia - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at Accor

Queenstown, Otago, New Zealand - Full Time

Skills Needed
Food Presentation, Menu Development, Leadership, Food Safety, Time Management, Verbal Communication, Cooking Techniques, Kitchen Coordination, Wastage Cost Control, Patisserie

Chef de Partie at Ballantynes

Christchurch, Canterbury, New Zealand - Full Time

Skills Needed
Baking, Patisserie, Ordering, Stock Management, Food Presentation, Hygiene Standards, Fcp Training, Communication, Multitasking, Time Management

Experience Required
Minimum 2 year(s)

Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

, Sarawak, Malaysia - Full Time

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 at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

, , Saudi Arabia - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at Accor

Quiberon, Brittany, France - Full Time

Skills Needed
Culinary Production, Team Management, Hygiene And Safety Standards, Kitchen Coordination, Technical Sheet Adherence, Teamwork, Interpersonal Skills

Experience Required
Minimum 2 year(s)

Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Khánh Hòa, An Giang Province, Vietnam - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at Accor

London, England, United Kingdom - Full Time

Skills Needed
Kitchen Supervision, Stock Control, Waste Control, Quality Control, Cooking, Teamwork, Pressure Management, Delegation, Staff Development, Food Preparation

Specialization
Candidates must be able to work cohesively within a team and perform well under pressure in a fast-paced environment. Full flexibility with shifts is required.

Experience Required
Minimum 2 year(s)

Chef De Partie at DO & CO AG

Hounslow, England, United Kingdom - Full Time

Experience Required
Minimum 2 year(s)

Chef De Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Indore, Madhya Pradesh, India - Full Time

Skills Needed
Kitchen Preparation, Cleaning Equipment Operation, Dishwashing, Safety Compliance, Guest Relations, Teamwork, Time Management, Physical Stamina

Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Pilsen, Southwest, Czechia - Full Time

Experience Required
Minimum 2 year(s)

Chef De Partie Jobs overseas