Y-Axis Jobs Logo
Send us feedback
telephone  +91 7670 800 001
Log in Sign up Try Premium

Chef De Partie Jobs overseas

About 7858 results in (2) seconds Clear Filters

Jobs Search

About 7858 results in (2) seconds
Chef De Partie/Supervisor at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Kitchen Supervision, Food Production, Staff Training, Inventory Management, Safety Sanitation Standards, Recipe Adherence, Menu Presentation, Scheduling, Equipment Operation, Waste Reduction, Quality Control, Mathematical Skills
Specialization
Requires 2-3 years of experience in a lead cook position and a high school diploma or equivalent. Preferred candidates have completed a culinary or apprenticeship program and possess strong knowledge of safety sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de partie H/F - soir at Beaumarly
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Production, Plating, Recipe Adherence, Station Setup, Haccp Standards, Hygiene, Safety, Culinary Techniques, Teamwork, Attention To Detail
Specialization
Candidates must have a minimum of 2 years of kitchen experience, ideally in an upscale establishment, with a solid mastery of culinary techniques and a strong affinity for Italian cuisine. Rigor, attention to detail, and a team spirit are essential for this role.
Experience Required
Minimum 2 year(s)
Demi-chef de partie (H/F) at Nouvelle Garde
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Food Preparation, Plating, Kitchen Hygiene, Workstation Organization, Staff Training, Recipe Compliance, Culinary Arts, French Cuisine
Specialization
The candidate should have experience in a professional kitchen environment and a strong commitment to French culinary traditions. They must be capable of working in a fast-paced, continuous service environment.
Chef de Partie (Butchery) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Butchery, Food Preparation, Menu Planning, Quality Control, Inventory Management, Team Leadership, Safety Compliance, Customer Service, Recipe Adherence, Kitchen Sanitation, Communication, Time Management
Specialization
Candidates must have at least 3 years of related work experience and a technical, trade, or vocational school degree. The role requires the ability to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Restaurant Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Teamwork, Inspection, Inventory Management, Stocking, Requisitioning, Production Monitoring, Food Safety, Sanitation, Accident Prevention, Paperwork, Maintenance Repair Orders, Shift Handover, Hiring, Training, Scheduling, Guest Service
Specialization
Candidates must have at least 2 years of related work experience and 1 year of supervisory experience, with a high school diploma being the minimum educational requirement. A Food Safety certification course is also required for this position.
Experience Required
Minimum 2 year(s)
Chef De Partie Pâtisserie at Accor
Venice, Veneto, Italy - Full Time
Skills Needed
Pastry Techniques, Chocolate Tempering, Sugar Work, Leavened Doughs, Modern Pastry, Plating Aesthetics, Haccp Compliance, Mise En Place, Food Cost Control, Kitchen Equipment Operation, Team Coordination, Menu Development
Specialization
Requires a diploma in hospitality or a professional qualification in catering, along with a valid HACCP certification. Candidates must have 2-3 years of experience as a Commis or Demi-Chef de Partie in a professional kitchen brigade.
Experience Required
Minimum 2 year(s)
Chef De Partie Pâtisserie at Accor
Venice, Veneto, Italy - Full Time
Skills Needed
Pastry Techniques, Chocolate Tempering, Sugar Work, Leavened Doughs, Modern Pastry, Plating, Haccp Compliance, Mise En Place, Food Cost Control, Kitchen Equipment Operation, Team Coordination, Menu Development
Specialization
Requires a diploma in hospitality or equivalent professional qualification and 2-3 years of experience as a Commis or Demi-Chef de Partie. Must hold a valid HACCP certification and possess advanced technical skills in chocolate and sugar work.
Experience Required
Minimum 2 year(s)
Chef De Partie/Supervisor at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Kitchen Supervision, Food Production, Staff Training, Inventory Management, Food Safety And Sanitation, Recipe Adherence, Scheduling, Quality Control, Equipment Operation, Mathematical Skills, English Communication, Menu Presentation
Specialization
Requires 2-3 years of experience in a lead cook position and a high school diploma or equivalent. Preferred candidates have completed a culinary or apprenticeship program and possess strong knowledge of safety sanitation standards.
Experience Required
Minimum 2 year(s)
Chef De Partie/Supervisor at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Kitchen Supervision, Food Production, Staff Training, Inventory Management, Food Safety And Sanitation, Recipe Adherence, Menu Presentation, Scheduling, Equipment Operation, Mathematical Skills, English Communication, Waste Reduction
Specialization
Requires 2-3 years of experience in a lead cook position and a high school diploma or equivalent. Preference is given to candidates with culinary or apprenticeship program certifications.
Experience Required
Minimum 2 year(s)
Demi 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, Mentoring Junior Staff, Recipe Compliance
Specialization
The candidate must be able to manage a kitchen station and ensure high standards of cleanliness and quality. Experience in a professional kitchen environment is implied by the Demi Chef de Partie rank.
Experience Required
Minimum 2 year(s)
Chef De Partie/Supervisor at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Kitchen Supervision, Food Production, Staff Training, Inventory Management, Food Safety And Sanitation, Recipe Adherence, Menu Presentation, Scheduling, Equipment Operation, Waste Reduction, Mathematical Skills, English Communication
Specialization
Requires 2-3 years of experience in a lead cook position and a high school diploma or equivalent. Knowledge of safety sanitation standards and experience with industrial kitchen equipment is essential.
Experience Required
Minimum 2 year(s)
Chef De Partie/Supervisor at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Line Operation Supervision, Food Production, Staff Training, Inventory Management, Food Safety And Sanitation, Recipe Adherence, Staff Scheduling, Quality Control, Kitchen Equipment Operation, Waste Reduction, Menu Presentation, Mathematical Skills
Specialization
Requires 2-3 years of experience in a lead cook position and a high school diploma or equivalent. Preferred candidates have completed a culinary or apprenticeship program and possess strong knowledge of safety sanitation standards.
Experience Required
Minimum 2 year(s)
Chef De Partie/Supervisor at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Kitchen Supervision, Food Production, Staff Training, Inventory Management, Food Safety And Sanitation, Recipe Adherence, Scheduling, Quality Control, Waste Reduction, Equipment Operation, Mathematical Skills, English Communication
Specialization
Requires 2-3 years of experience in a lead cook position and a high school diploma or equivalent. Preferred candidates have completed a culinary or apprenticeship program and possess strong knowledge of safety sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de Partie Pâtisserie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, French Polynesia, France - Full Time
Skills Needed
Baking, Pastry Preparation, Dough Preparation, Food Safety, Kitchen Management, Decorating, Portion Control, Employee Coaching, Recipe Adherence, Hygiene Procedures
Specialization
Requires at least 2 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)
Demi chef de partie (H/F) at Nouvelle Garde
Paris, Ile-de-France, France - Full Time
Skills Needed
Food Preparation, Plating, Kitchen Hygiene, Workstation Organization, Team Training, Recipe Compliance, Culinary Arts, French Cuisine
Specialization
The role requires a passion for French culinary heritage and the ability to work in a fast-paced, continuous service environment. Candidates should be organized, hygiene-conscious, and capable of mentoring junior kitchen staff.
Chef De Partie/Supervisor at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Line Operation Supervision, Food Production, Staff Training, Staff Scheduling, Inventory Management, Food Safety And Sanitation, Recipe Adherence, Kitchen Equipment Operation, Quality Control, Waste Reduction, Menu Presentation, Mathematical Skills
Specialization
Requires 2-3 years of experience in a lead cook position and a high school diploma or equivalent. Preference is given to candidates with culinary or apprenticeship program certifications and strong knowledge of safety sanitation standards.
Experience Required
Minimum 2 year(s)
Chef De Partie/Supervisor at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Line Operation Supervision, Food Production, Staff Training, Staff Scheduling, Inventory Management, Food Safety And Sanitation, Recipe Adherence, Kitchen Equipment Operation, Quality Control, Waste Reduction, English Communication, Mathematical Skills
Specialization
Requires 2-3 years of experience in a lead cook position and a high school diploma or equivalent. Proficiency in safety sanitation standards and the ability to work a flexible schedule is essential.
Experience Required
Minimum 2 year(s)
Chef De Partie/Supervisor at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Line Operation Supervision, Food Production, Staff Training, Inventory Management, Food Safety And Sanitation, Recipe Adherence, Staff Scheduling, Quality Control, Kitchen Equipment Operation, Waste Reduction, Menu Presentation, Mathematical Skills
Specialization
Requires 2-3 years of experience in a lead cook position and a high school diploma or equivalent. Candidates should possess strong knowledge of safety sanitation standards and the ability to work a flexible schedule.
Experience Required
Minimum 2 year(s)
Chef de partie H/F - soir at Beaumarly
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Production, Plating, Recipe Adherence, Station Setup, Haccp Standards, Hygiene, Safety, Culinary Techniques, Teamwork, Attention To Detail
Specialization
Candidates must have a minimum of 2 years of kitchen experience, ideally in an upscale establishment, with a solid mastery of culinary techniques and a strong affinity for Italian cuisine. Essential qualities include rigor, attention to detail, team spirit, and a desire to invest in a demanding yet convivial new restaurant.
Experience Required
Minimum 2 year(s)
Golf- Demi Chef de Partie at Qiddiya Investment Company
Riyadh, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Food Preparation, Culinary Techniques, Knife Skills, Haccp Compliance, Stock Management, Team Supervision, Mentorship, Cost Control, Kitchen Hygiene, Plating, Inventory Management, Equipment Maintenance, Quality Assurance, Time Management, Adaptability, Communication
Specialization
Candidates must possess a Culinary Diploma or Certificate in Professional Cookery along with 3–4 years of culinary experience. A minimum of 2 years of experience as a Commis I or II in a reputable establishment is required, with proficiency in fundamental cooking methods and knife skills.
Experience Required
Minimum 2 year(s)
Chef De Partie/Supervisor at Marcus Corporation
Lake Geneva, Wisconsin, United States -
Full Time

Start Date

Immediate

Expiry Date

08 Aug, 26

Salary

0.0

Posted On

10 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Supervision, Food Production, Staff Training, Inventory Management, Safety Sanitation Standards, Recipe Adherence, Menu Presentation, Scheduling, Equipment Operation, Waste Reduction, Quality Control, Mathematical Skills

Industry

Hospitality

Description
If you're eager to showcase your talents at a prestigious, full-service, AAA Four Diamond resort and make a meaningful impact, an extraordinary career opportunity awaits you. We seek a passionate individual to join our team and help us continue delivering the unparalleled guest experience that sets us apart. As a Chef de Partie at the Grand Geneva Resort & Spa, you’ll train, supervise and actively participate in specific hot or cold food production are of the kitchen in order to maintain Grand Geneva Resort & Spa’s high standards of quality. Grand Geneva in Lake Geneva is a 1,300 acre, AAA Four Diamond resort and spa recognized as a Top Resort in the Midwest by Conde Nast Traveler. This award-winning, all-seasons destination features over 746 guest accommodations, the WELL Spa & Salon, two championship golf courses, fitness facilities, a ski hill and terrain park, and 9 unique food and beverage outlets. Our name in the area means home, family and tradition. We have a strong sense of tradition, and we're looking to create a strong, bright future - a future that includes you. What will you be doing? Oversee and supervise daily line operation. Prepare all food items for buffet, banquet and restaurant use according to standard recipes. Visually inspect appearance of all food for proper taste, color combination and overall presentation to maintain appeal. Schedule appropriate number of staff according to daily needs of banquet functions and weekly forecasts. Supervise all staff including training, counseling and discipline. Ensures proper ordering, receiving and storage of all food items in refrigerators, freezers and dry food storage to maintain product freshness. Properly rotate food products in order to keep spoilage and waste to a minimum. Ensure that all equipment in work area is properly cleaned and sanitized. Perform other duties as required. What do you bring to the role? 2-3 years of experience in lead cook position required. Culinary or Apprenticeship program preferred; however any combination of education and experience that provides the required knowledge, skills and abilities will be considered; High School diploma or equivalent required. Above average knowledge of accepted safety sanitation standards. Extensive experience with slicers, mixers, grinders, food processors, etc. Above average mathematical skills necessary to understand recipes, measurements, requisitions amounts and portion sizes. Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other associates. Ability to work a flexible schedule including, days, nights, weekends, and holidays. What’s in it for you? A free, well-balanced meal every shift Discounted gym membership Room discounts at Marcus Hotels & Resorts Discounts at Marcus Hotels & Resorts restaurants, cafes, lounges, golfing, skiing, and spa Free parking “Two for one” movie theater coupons at Marcus Theatres Ability to grow your career and transfer from one property to another Early wage access Paid time off Flexible scheduling Medical, dental, and vision insurance (offered after 30 days of employment), company-paid life insurance, employee assistance program offer, and 401k with employer match And more! About Us: A division of The Marcus Corporation, Marcus Hotels & Resorts has a rich 60-year history of operational and service excellence. We are “People Pleasing People” who strive daily to create extraordinary experiences for guests and associates alike. Focused on expanding our U.S.-based portfolio of 15 hotels and resorts, our properties are known for their unique character and style. Note: This document describes the general nature and level of work required of people in the job. It is not intended to be an all-encompassing list of responsibilities, duties, and skills. The Grand Geneva Resort & Spa is an equal opportunity employer.
Responsibilities
Oversee daily line operations and supervise staff to maintain high quality standards in hot and cold food production. Manage food preparation for buffets and banquets while ensuring proper storage, sanitation, and waste minimization.
Chef De Partie/Supervisor at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Kitchen Supervision, Food Production, Staff Training, Inventory Management, Safety Sanitation Standards, Recipe Adherence, Menu Presentation, Scheduling, Equipment Operation, Waste Reduction, Quality Control, Mathematical Skills
Specialization
Requires 2-3 years of experience in a lead cook position and a high school diploma or equivalent. Preferred candidates have completed a culinary or apprenticeship program and possess strong knowledge of safety sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de partie H/F - soir at Beaumarly
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Production, Plating, Recipe Adherence, Station Setup, Haccp Standards, Hygiene, Safety, Culinary Techniques, Teamwork, Attention To Detail
Specialization
Candidates must have a minimum of 2 years of kitchen experience, ideally in an upscale establishment, with a solid mastery of culinary techniques and a strong affinity for Italian cuisine. Rigor, attention to detail, and a team spirit are essential for this role.
Experience Required
Minimum 2 year(s)
Demi-chef de partie (H/F) at Nouvelle Garde
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Food Preparation, Plating, Kitchen Hygiene, Workstation Organization, Staff Training, Recipe Compliance, Culinary Arts, French Cuisine
Specialization
The candidate should have experience in a professional kitchen environment and a strong commitment to French culinary traditions. They must be capable of working in a fast-paced, continuous service environment.
Chef de Partie (Butchery) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Butchery, Food Preparation, Menu Planning, Quality Control, Inventory Management, Team Leadership, Safety Compliance, Customer Service, Recipe Adherence, Kitchen Sanitation, Communication, Time Management
Specialization
Candidates must have at least 3 years of related work experience and a technical, trade, or vocational school degree. The role requires the ability to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Restaurant Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Teamwork, Inspection, Inventory Management, Stocking, Requisitioning, Production Monitoring, Food Safety, Sanitation, Accident Prevention, Paperwork, Maintenance Repair Orders, Shift Handover, Hiring, Training, Scheduling, Guest Service
Specialization
Candidates must have at least 2 years of related work experience and 1 year of supervisory experience, with a high school diploma being the minimum educational requirement. A Food Safety certification course is also required for this position.
Experience Required
Minimum 2 year(s)
Chef De Partie Pâtisserie at Accor
Venice, Veneto, Italy - Full Time
Skills Needed
Pastry Techniques, Chocolate Tempering, Sugar Work, Leavened Doughs, Modern Pastry, Plating Aesthetics, Haccp Compliance, Mise En Place, Food Cost Control, Kitchen Equipment Operation, Team Coordination, Menu Development
Specialization
Requires a diploma in hospitality or a professional qualification in catering, along with a valid HACCP certification. Candidates must have 2-3 years of experience as a Commis or Demi-Chef de Partie in a professional kitchen brigade.
Experience Required
Minimum 2 year(s)
Chef De Partie Pâtisserie at Accor
Venice, Veneto, Italy - Full Time
Skills Needed
Pastry Techniques, Chocolate Tempering, Sugar Work, Leavened Doughs, Modern Pastry, Plating, Haccp Compliance, Mise En Place, Food Cost Control, Kitchen Equipment Operation, Team Coordination, Menu Development
Specialization
Requires a diploma in hospitality or equivalent professional qualification and 2-3 years of experience as a Commis or Demi-Chef de Partie. Must hold a valid HACCP certification and possess advanced technical skills in chocolate and sugar work.
Experience Required
Minimum 2 year(s)
Chef De Partie/Supervisor at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Kitchen Supervision, Food Production, Staff Training, Inventory Management, Food Safety And Sanitation, Recipe Adherence, Scheduling, Quality Control, Equipment Operation, Mathematical Skills, English Communication, Menu Presentation
Specialization
Requires 2-3 years of experience in a lead cook position and a high school diploma or equivalent. Preferred candidates have completed a culinary or apprenticeship program and possess strong knowledge of safety sanitation standards.
Experience Required
Minimum 2 year(s)
Chef De Partie/Supervisor at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Kitchen Supervision, Food Production, Staff Training, Inventory Management, Food Safety And Sanitation, Recipe Adherence, Menu Presentation, Scheduling, Equipment Operation, Mathematical Skills, English Communication, Waste Reduction
Specialization
Requires 2-3 years of experience in a lead cook position and a high school diploma or equivalent. Preference is given to candidates with culinary or apprenticeship program certifications.
Experience Required
Minimum 2 year(s)
Demi 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, Mentoring Junior Staff, Recipe Compliance
Specialization
The candidate must be able to manage a kitchen station and ensure high standards of cleanliness and quality. Experience in a professional kitchen environment is implied by the Demi Chef de Partie rank.
Experience Required
Minimum 2 year(s)
Chef De Partie/Supervisor at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Kitchen Supervision, Food Production, Staff Training, Inventory Management, Food Safety And Sanitation, Recipe Adherence, Menu Presentation, Scheduling, Equipment Operation, Waste Reduction, Mathematical Skills, English Communication
Specialization
Requires 2-3 years of experience in a lead cook position and a high school diploma or equivalent. Knowledge of safety sanitation standards and experience with industrial kitchen equipment is essential.
Experience Required
Minimum 2 year(s)
Chef De Partie/Supervisor at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Line Operation Supervision, Food Production, Staff Training, Inventory Management, Food Safety And Sanitation, Recipe Adherence, Staff Scheduling, Quality Control, Kitchen Equipment Operation, Waste Reduction, Menu Presentation, Mathematical Skills
Specialization
Requires 2-3 years of experience in a lead cook position and a high school diploma or equivalent. Preferred candidates have completed a culinary or apprenticeship program and possess strong knowledge of safety sanitation standards.
Experience Required
Minimum 2 year(s)
Chef De Partie/Supervisor at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Kitchen Supervision, Food Production, Staff Training, Inventory Management, Food Safety And Sanitation, Recipe Adherence, Scheduling, Quality Control, Waste Reduction, Equipment Operation, Mathematical Skills, English Communication
Specialization
Requires 2-3 years of experience in a lead cook position and a high school diploma or equivalent. Preferred candidates have completed a culinary or apprenticeship program and possess strong knowledge of safety sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de Partie Pâtisserie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, French Polynesia, France - Full Time
Skills Needed
Baking, Pastry Preparation, Dough Preparation, Food Safety, Kitchen Management, Decorating, Portion Control, Employee Coaching, Recipe Adherence, Hygiene Procedures
Specialization
Requires at least 2 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)
Demi chef de partie (H/F) at Nouvelle Garde
Paris, Ile-de-France, France - Full Time
Skills Needed
Food Preparation, Plating, Kitchen Hygiene, Workstation Organization, Team Training, Recipe Compliance, Culinary Arts, French Cuisine
Specialization
The role requires a passion for French culinary heritage and the ability to work in a fast-paced, continuous service environment. Candidates should be organized, hygiene-conscious, and capable of mentoring junior kitchen staff.
Chef De Partie/Supervisor at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Line Operation Supervision, Food Production, Staff Training, Staff Scheduling, Inventory Management, Food Safety And Sanitation, Recipe Adherence, Kitchen Equipment Operation, Quality Control, Waste Reduction, Menu Presentation, Mathematical Skills
Specialization
Requires 2-3 years of experience in a lead cook position and a high school diploma or equivalent. Preference is given to candidates with culinary or apprenticeship program certifications and strong knowledge of safety sanitation standards.
Experience Required
Minimum 2 year(s)
Chef De Partie/Supervisor at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Line Operation Supervision, Food Production, Staff Training, Staff Scheduling, Inventory Management, Food Safety And Sanitation, Recipe Adherence, Kitchen Equipment Operation, Quality Control, Waste Reduction, English Communication, Mathematical Skills
Specialization
Requires 2-3 years of experience in a lead cook position and a high school diploma or equivalent. Proficiency in safety sanitation standards and the ability to work a flexible schedule is essential.
Experience Required
Minimum 2 year(s)
Chef De Partie/Supervisor at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Line Operation Supervision, Food Production, Staff Training, Inventory Management, Food Safety And Sanitation, Recipe Adherence, Staff Scheduling, Quality Control, Kitchen Equipment Operation, Waste Reduction, Menu Presentation, Mathematical Skills
Specialization
Requires 2-3 years of experience in a lead cook position and a high school diploma or equivalent. Candidates should possess strong knowledge of safety sanitation standards and the ability to work a flexible schedule.
Experience Required
Minimum 2 year(s)
Chef de partie H/F - soir at Beaumarly
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Production, Plating, Recipe Adherence, Station Setup, Haccp Standards, Hygiene, Safety, Culinary Techniques, Teamwork, Attention To Detail
Specialization
Candidates must have a minimum of 2 years of kitchen experience, ideally in an upscale establishment, with a solid mastery of culinary techniques and a strong affinity for Italian cuisine. Essential qualities include rigor, attention to detail, team spirit, and a desire to invest in a demanding yet convivial new restaurant.
Experience Required
Minimum 2 year(s)
Golf- Demi Chef de Partie at Qiddiya Investment Company
Riyadh, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Food Preparation, Culinary Techniques, Knife Skills, Haccp Compliance, Stock Management, Team Supervision, Mentorship, Cost Control, Kitchen Hygiene, Plating, Inventory Management, Equipment Maintenance, Quality Assurance, Time Management, Adaptability, Communication
Specialization
Candidates must possess a Culinary Diploma or Certificate in Professional Cookery along with 3–4 years of culinary experience. A minimum of 2 years of experience as a Commis I or II in a reputable establishment is required, with proficiency in fundamental cooking methods and knife skills.
Experience Required
Minimum 2 year(s)