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Chef De Partie Jobs overseas

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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
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
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 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 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)
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 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)
CHEF DE PARTIE EXTRA H/F/X at Accor
Versailles, Ile-de-France, France - Full Time
Skills Needed
Culinary Arts, Teamwork, Kitchen Management, Haccp, Food Safety, Leadership, Cooking Techniques, Time Management, Adaptability, Creativity, Organization, Mentoring, Communication, Efficiency
Specialization
Requires previous kitchen experience and a strong understanding of cooking temperatures and food safety regulations. Candidates must demonstrate leadership skills, the ability to work under pressure, and a commitment to team collaboration.
Experience Required
Minimum 2 year(s)
Chef(fe) de partie (H/F/X) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Menu Development, Food Preparation, Kitchen Equipment Management, Recipe Execution, Plating, Team Supervision, Hygiene Standards, Safety Regulations, Sustainable Procurement, Teamwork, Product Knowledge
Specialization
Candidates should possess a CAP or Bac Pro in culinary arts and demonstrate organizational skills. A strong understanding of food products and a commitment to teamwork and professional development are essential.
Pastry Demi Chef De Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Bali, Indonesia - Full Time
Skills Needed
Food Preparation, Pastry Cooking, Ingredient Portioning, Kitchen Safety, Quality Control, Equipment Operation, Food Presentation, Sanitization, Teamwork, Time Management
Specialization
Requires a high school diploma or equivalent and at least one year of related work experience. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Chef de Partie Cuisine H/F at Ephemera Group
Serris, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Food Plating, Haccp Standards, Kitchen Management, Team Leadership, Stock Management, Time Management, Creativity, Pressure Management, Collaboration
Specialization
Requires significant experience in traditional or gastronomic catering and a culinary degree (CAP, BEP, Bac Pro) or equivalent experience. Candidates must master basic cooking techniques and have a strong knowledge of HACCP food safety regulations.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie Bakery at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Tabuk, Saudi Arabia - Full Time
Skills Needed
Food Preparation, Baking, Food Safety, Sanitation, Kitchen Equipment Operation, Portion Control, Quality Control, Teamwork, Communication, Professionalism, Hygiene Standards
Specialization
Requires a high school diploma or G.E.D. equivalent and less than one year of related work experience. Candidates must be able to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Indian Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, karnataka, India - Full Time
Skills Needed
Indian Cuisine, Food Preparation, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Quality Control, Staff Training, Inventory Management, Menu Planning, Garnishing, Temperature Regulation
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)
Senior Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Astana, , Kazakhstan - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Temperature Control, Portion Control, Food Safety, Cold Food Preparation, Staff Coaching, Inventory Monitoring, Guest Service, Professional Communication, 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 Cuisine H/F at Ephemera Group
Montpellier, Occitania, France - Full Time
Skills Needed
Culinary Techniques, Food Preparation, Haccp, Food Safety, Kitchen Management, Team Leadership, Plating, Inventory Management, Quality Control, Time Management, Communication, Teamwork
Specialization
Candidates should have significant experience in traditional or gourmet catering and a strong grasp of culinary techniques. A professional culinary diploma is preferred, along with a solid understanding of HACCP safety regulations.
Experience Required
Minimum 2 year(s)
Chef de partie cuisine H/F at Gardinier
Paris, Ile-of-France, France - Full Time
Skills Needed
Team Supervision, Food Preparation, Culinary Techniques, Inventory Management, Kitchen Hygiene, Quality Control, Menu Execution, Time Management, Staff Training, Stock Control, Cooking, Plating
Specialization
Requires at least 3 years of experience in a high-end restaurant or brasserie. Candidates must hold a relevant culinary qualification such as a CAP, BTS, or professional baccalaureate in hospitality.
Experience Required
Minimum 2 year(s)
Chef de Partie - Dinner/PM at Little Palm Island Resort & Spa, a Noble House Resort
Summerland Key, Florida, United States - Full Time
Skills Needed
Precision, Organization, Consistency, Mise En Place, Execution, Knife Skills, Time Management, Communication, Accountability, Attention To Detail, Product Driven Cooking, Technique Refinement
Specialization
Candidates should possess at least two years of professional kitchen experience, demonstrating strong fundamentals, knife skills, and organization. Success requires the ability to perform consistently under pressure, maintain accountability, and show a willingness to continuously learn and adapt.
Experience Required
Minimum 2 year(s)
Chef de Partie "Pizzaiolo" at Accor
Barcelona, Catalonia, Spain - Full Time
Skills Needed
Pizza Preparation, Dough Handling, Pizza Oven Operation, Kitchen Operations, Food Hygiene Standards, Team Development, Statutory Compliance, Problem Solving, Collaboration, Time Management
Specialization
Requires previous experience as a pizzaiolo with specific knowledge of dough preparation and pizza ovens. Candidates must be process-driven, collaborative, and passionate about delivering high-quality guest experiences.
Experience Required
Minimum 2 year(s)
Chef de partie - Matin H/F at Beaumarly
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Production, Team Supervision, Quality Control, Stock Management, Hygiene And Safety Standards, Kitchen Organization, Adaptability, Cooking Techniques
Specialization
Candidates must hold a culinary degree and have at least 2 years of experience in a similar role within high-end establishments. Motivation, dynamism, and a desire for long-term professional growth are required.
Experience Required
Minimum 2 year(s)
Chef de Partie Cuisine H/F at Ephemera Group
Montpellier, Occitania, France - Full Time
Skills Needed
Culinary Techniques, Food Plating, Haccp Standards, Kitchen Management, Team Leadership, Stock Management, Time Management, Creativity, Pressure Management, Food Safety
Specialization
Requires significant experience in traditional or gastronomic catering and a culinary degree (CAP, BEP, Bac Pro) or equivalent experience. Candidates must possess strong technical skills in cooking and plating, along with leadership abilities and a rigorous approach to HACCP norms.
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

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

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 ensure high standards of food quality and presentation. Manage food production for buffets, banquets, and restaurants while maintaining strict sanitation and inventory controls.
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
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
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 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 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)
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 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)
CHEF DE PARTIE EXTRA H/F/X at Accor
Versailles, Ile-de-France, France - Full Time
Skills Needed
Culinary Arts, Teamwork, Kitchen Management, Haccp, Food Safety, Leadership, Cooking Techniques, Time Management, Adaptability, Creativity, Organization, Mentoring, Communication, Efficiency
Specialization
Requires previous kitchen experience and a strong understanding of cooking temperatures and food safety regulations. Candidates must demonstrate leadership skills, the ability to work under pressure, and a commitment to team collaboration.
Experience Required
Minimum 2 year(s)
Chef(fe) de partie (H/F/X) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Menu Development, Food Preparation, Kitchen Equipment Management, Recipe Execution, Plating, Team Supervision, Hygiene Standards, Safety Regulations, Sustainable Procurement, Teamwork, Product Knowledge
Specialization
Candidates should possess a CAP or Bac Pro in culinary arts and demonstrate organizational skills. A strong understanding of food products and a commitment to teamwork and professional development are essential.
Pastry Demi Chef De Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Bali, Indonesia - Full Time
Skills Needed
Food Preparation, Pastry Cooking, Ingredient Portioning, Kitchen Safety, Quality Control, Equipment Operation, Food Presentation, Sanitization, Teamwork, Time Management
Specialization
Requires a high school diploma or equivalent and at least one year of related work experience. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Chef de Partie Cuisine H/F at Ephemera Group
Serris, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Food Plating, Haccp Standards, Kitchen Management, Team Leadership, Stock Management, Time Management, Creativity, Pressure Management, Collaboration
Specialization
Requires significant experience in traditional or gastronomic catering and a culinary degree (CAP, BEP, Bac Pro) or equivalent experience. Candidates must master basic cooking techniques and have a strong knowledge of HACCP food safety regulations.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie Bakery at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Tabuk, Saudi Arabia - Full Time
Skills Needed
Food Preparation, Baking, Food Safety, Sanitation, Kitchen Equipment Operation, Portion Control, Quality Control, Teamwork, Communication, Professionalism, Hygiene Standards
Specialization
Requires a high school diploma or G.E.D. equivalent and less than one year of related work experience. Candidates must be able to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Indian Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, karnataka, India - Full Time
Skills Needed
Indian Cuisine, Food Preparation, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Quality Control, Staff Training, Inventory Management, Menu Planning, Garnishing, Temperature Regulation
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)
Senior Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Astana, , Kazakhstan - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Temperature Control, Portion Control, Food Safety, Cold Food Preparation, Staff Coaching, Inventory Monitoring, Guest Service, Professional Communication, 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 Cuisine H/F at Ephemera Group
Montpellier, Occitania, France - Full Time
Skills Needed
Culinary Techniques, Food Preparation, Haccp, Food Safety, Kitchen Management, Team Leadership, Plating, Inventory Management, Quality Control, Time Management, Communication, Teamwork
Specialization
Candidates should have significant experience in traditional or gourmet catering and a strong grasp of culinary techniques. A professional culinary diploma is preferred, along with a solid understanding of HACCP safety regulations.
Experience Required
Minimum 2 year(s)
Chef de partie cuisine H/F at Gardinier
Paris, Ile-of-France, France - Full Time
Skills Needed
Team Supervision, Food Preparation, Culinary Techniques, Inventory Management, Kitchen Hygiene, Quality Control, Menu Execution, Time Management, Staff Training, Stock Control, Cooking, Plating
Specialization
Requires at least 3 years of experience in a high-end restaurant or brasserie. Candidates must hold a relevant culinary qualification such as a CAP, BTS, or professional baccalaureate in hospitality.
Experience Required
Minimum 2 year(s)
Chef de Partie - Dinner/PM at Little Palm Island Resort & Spa, a Noble House Resort
Summerland Key, Florida, United States - Full Time
Skills Needed
Precision, Organization, Consistency, Mise En Place, Execution, Knife Skills, Time Management, Communication, Accountability, Attention To Detail, Product Driven Cooking, Technique Refinement
Specialization
Candidates should possess at least two years of professional kitchen experience, demonstrating strong fundamentals, knife skills, and organization. Success requires the ability to perform consistently under pressure, maintain accountability, and show a willingness to continuously learn and adapt.
Experience Required
Minimum 2 year(s)
Chef de Partie "Pizzaiolo" at Accor
Barcelona, Catalonia, Spain - Full Time
Skills Needed
Pizza Preparation, Dough Handling, Pizza Oven Operation, Kitchen Operations, Food Hygiene Standards, Team Development, Statutory Compliance, Problem Solving, Collaboration, Time Management
Specialization
Requires previous experience as a pizzaiolo with specific knowledge of dough preparation and pizza ovens. Candidates must be process-driven, collaborative, and passionate about delivering high-quality guest experiences.
Experience Required
Minimum 2 year(s)
Chef de partie - Matin H/F at Beaumarly
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Production, Team Supervision, Quality Control, Stock Management, Hygiene And Safety Standards, Kitchen Organization, Adaptability, Cooking Techniques
Specialization
Candidates must hold a culinary degree and have at least 2 years of experience in a similar role within high-end establishments. Motivation, dynamism, and a desire for long-term professional growth are required.
Experience Required
Minimum 2 year(s)
Chef de Partie Cuisine H/F at Ephemera Group
Montpellier, Occitania, France - Full Time
Skills Needed
Culinary Techniques, Food Plating, Haccp Standards, Kitchen Management, Team Leadership, Stock Management, Time Management, Creativity, Pressure Management, Food Safety
Specialization
Requires significant experience in traditional or gastronomic catering and a culinary degree (CAP, BEP, Bac Pro) or equivalent experience. Candidates must possess strong technical skills in cooking and plating, along with leadership abilities and a rigorous approach to HACCP norms.
Experience Required
Minimum 2 year(s)