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Chef De Partie Jobs overseas

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Chef de Partie - Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Ekpene, Cross River State, Nigeria - Full Time
Skills Needed
Culinary Arts, Food Preparation, Kitchen Supervision, Menu Development, Food Safety, Team Leadership, Inventory Management, Plating, Haccp Compliance, Osha Compliance, Employee Training, Customer Service, Budget Management, Problem Solving, Communication, Interpersonal Skills
Specialization
Candidates need either a high school diploma or GED with four years of relevant culinary experience, or a 2-year degree in Culinary Arts/Hospitality with two years of related experience. Key duties include supervising kitchen operations, ensuring strict adherence to sanitation and food standards, and leading kitchen teams effectively.
Experience Required
Minimum 2 year(s)
Chef de Partie - Bakery at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Amman, Amman, Jordan - Full Time
Skills Needed
Food Preparation, Cooking, Baking, Portion Control, Quality Control, Recipe Adherence, Food Safety, Communication, Teamwork, Training, Scheduling, Employee Evaluation, Coaching, Maintenance Reporting, Professional Appearance
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no prior supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds.
Experience Required
Minimum 2 year(s)
Chef de Partie - Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Doha, , Qatar - Full Time
Skills Needed
Sanitation, Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Waste Minimization, Cost Control, Kitchen Safety, Supervision, Communication, Team Support, Guest Service, Cleaning, Appliance Monitoring
Specialization
Candidates must adhere to all health and safety regulations, demonstrate proficiency in weighing, mixing, testing, and serving food according to established standards, and ensure proper portioning and garnish. A high school diploma or G.E.D. equivalent is preferred, requiring at least 6 years of related work experience, including 1 year of supervisory experience.
Experience Required
Minimum 5 year(s)
Chef de Partie - Bar 30 at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Food Preparation, Kitchen Supervision, Menu Development, Food Safety, Staff Training, Inventory Management, Budget Management, Quality Control, Plating, Haccp, Osha, Guest Relations, Team Leadership, Problem Solving, Interpersonal Communication
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties involve supervising kitchen operations, leading teams, setting performance goals, and ensuring exceptional customer service while adhering to all safety and health regulations.
Experience Required
Minimum 2 year(s)
Demi-chef de partie H/F at Beaumarly
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Production, Plating, Recipe Adherence, Station Setup, Haccp Standards, Hygiene, Teamwork, Culinary Technique, Italian Cuisine, Rigor, Passion, Creativity
Specialization
Candidates must have a minimum of two years of experience in a kitchen, ideally in an establishment of similar standing, possessing solid culinary technique and a strong affinity for Italian cuisine. The ideal applicant is rigorous, passionate, enjoys teamwork, and seeks to contribute to a demanding, creative, and convivial new restaurant opening.
Experience Required
Minimum 2 year(s)
Chef De Partie - Pastry at Accor
Sunshine Coast, Queensland, Australia - Full Time
Skills Needed
Pastry Preparation, Bakery Production, Cost Margins, Food Safety Compliance, Haccp, Menu Innovation, Leadership, Mentoring, Time Management, Detail Oriented, Quality Control, A La Carte Dessert Preparation, Large Scale Event Production
Specialization
Candidates must be trade qualified in Patisserie with a minimum of three years of experience, preferably in a hotel or high-volume hospitality setting, including experience with large-scale catering operations. Essential qualifications include strong knowledge of HACCP, creativity, detail orientation, quality focus, and effective time management under pressure.
Experience Required
Minimum 2 year(s)
Chef de Partie / Cook 1 at Auberge Collection
Kennebunk, Maine, United States - Full Time
Skills Needed
Attention To Detail, Pastry Techniques, Inventory Management, Sanitation Regulations, Equipment Maintenance, Team Training, Mise En Place, Event Organization, Culinary Skills, Seasonal Menu Development
Specialization
Candidates must have at least 1 year of pastry experience and a general understanding of savory kitchen areas. Preferred qualifications include 3 or more years of experience in a similar role.
Experience Required
Minimum 2 year(s)
Chef de Partie - Pastry at Wynn Resorts
Las Vegas, Nevada, United States - Full Time
Skills Needed
Culinary Arts, Pastry Preparation, Kitchen Supervision, Food Safety, Sanitation, Inventory Management, Knife Skills, Team Leadership, Problem Solving, Time Management, Recipe Execution, Mathematical Calculations, Communication, Organization
Specialization
Candidates must have 3-5 years of culinary experience, preferably in a high-volume luxury environment, and possess strong knife skills and sanitation knowledge. Applicants must be at least 18 years old, hold a valid health card, and be able to communicate effectively in English.
Experience Required
Minimum 2 year(s)
Chef de Partie - Bakery at Accor
Ahmedabad, gujarat, India - Full Time
Skills Needed
Food Production, Kitchen Cleanliness, Hygiene Standards, Teamwork, Working Under Pressure, Fast Paced Environment
Specialization
Candidates must possess the ability to work effectively under pressure within a fast-paced setting and demonstrate the capacity to collaborate cohesively as part of a team. Specific diplomas or certifications may be required, though none are explicitly listed here.
Chef de Partie - Indian at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Krabi, , Thailand - Full Time
Skills Needed
Food Preparation, Sanitation, Menu Planning, Kitchen Management, Staff Supervision, Quality Control, Food Safety, Inventory Management, Cost Control, Culinary Techniques, Team Leadership, Communication, Equipment Maintenance, Portion Control, Recipe Adherence
Specialization
Candidates must possess at least 6 years of related culinary experience and 1 year of supervisory experience. A high school diploma or G.E.D. equivalent is required for this position.
Experience Required
Minimum 5 year(s)
Demi Chef de partie H/F at Fuga Family
Paris, Ile-de-France, France - Full Time
Skills Needed
Cooking Techniques, Knife Skills, Seasoning, Mise En Place, Service Rhythm Management, Culinary Precision, Team Leadership, Food Preparation, Menu Execution, Kitchen Organization
Specialization
Candidates must possess a solid foundation in fundamental cooking techniques, including preparation, cutting, and seasoning. You should demonstrate the ability to work autonomously, maintain rhythm during service, and take initiative within a professional kitchen environment.
Experience Required
Minimum 2 year(s)
Chef de Partie - Bakery at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Krabi, , Thailand - Full Time
Skills Needed
Food Preparation, Sanitation, Recipe Adherence, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Food Presentation, Menu Planning, Waste Reduction, Communication, Time Management, Culinary Techniques, Equipment Maintenance, Guest Service
Specialization
Candidates must have at least 6 years of related culinary experience and 1 year of supervisory experience. A high school diploma or G.E.D. equivalent is required for this position.
Experience Required
Minimum 5 year(s)
Chef de Partie / Cook 1 at Auberge Collection
Kennebunk, Maine, United States - Full Time
Skills Needed
Pastry Techniques, Mise En Place, Inventory Management, Sanitation Regulations, Food Safety, Time Management, Team Collaboration, Saute, Pantry, Grill, Equipment Maintenance, Training, Menu Development
Specialization
Candidates must have at least 1 to 3 years of pastry experience and a general understanding of savory kitchen operations. Strong attention to detail, the ability to work a flexible schedule including weekends and holidays, and the physical capacity to lift up to 25 lbs are required.
Experience Required
Minimum 2 year(s)
Chef de Partie (Pastry) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Food Preparation, Cooking, Baking, Portion Control, Garnishing, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Communication, Teamwork, Safety Procedures, Professional Appearance, Guest Service
Specialization
Candidates should possess a technical, trade, or vocational school degree and have at least 3 years of related work experience, although no prior supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside the ability to communicate professionally and support team goals.
Experience Required
Minimum 2 year(s)
Chef de Partie - Bakery at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Amman, Amman, Jordan - Full Time
Skills Needed
Food Preparation, Cooking, Baking, Portion Control, Quality Control, Recipe Adherence, Food Safety, Communication, Teamwork, Training, Scheduling, Employee Evaluation, Coaching, Maintenance Reporting, Professional Appearance
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no prior supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds.
Experience Required
Minimum 2 year(s)
Chef de partie (F/H/NB) at Chateauform'
Paris, Ile-de-France, France - Full Time
Skills Needed
Food Preparation, Plating, Quality Standards, Food Safety, Stock Management, Team Leadership, Haccp Procedures, Menu Planning, Inventory Control, Culinary Techniques, Communication, Autonomy, Problem Solving
Specialization
Candidates must possess significant experience as a Chef de Partie, ideally in a luxury establishment, along with excellent knowledge of culinary techniques and food products. Required attributes include dynamism, rigor, organization, responsibility, autonomy, and strong communication and leadership skills, complemented by a food safety/HACCP certificate.
Experience Required
Minimum 5 year(s)
Chef de Partie - Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Doha, , Qatar - Full Time
Skills Needed
Sanitation, Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Waste Minimization, Cost Control, Kitchen Safety, Supervision, Team Support, Guest Service, Cleaning, Appliance Monitoring
Specialization
Candidates must adhere to all health and safety regulations, possess strong skills in food preparation, cooking, and cost control, and demonstrate the ability to work safely and professionally. A high school diploma or G.E.D. equivalent is preferred, along with at least 6 years of related work experience, including 1 year of supervisory experience.
Experience Required
Minimum 5 year(s)
Chef de Partie – Pastry at Accor
Al Khobar, Eastern Province, Saudi Arabia - Full Time
Skills Needed
Pastry Production, Dessert Execution, Plated Pastries, Buffet Displays, Banquet Production, Menu Development, Mise En Place, Staff Supervision, Quality Monitoring, Haccp Compliance, Food Safety, Cost Control, Chocolate Work, Cake Concepts, Plating Techniques, Luxury Hospitality
Specialization
Candidates must possess a diploma or certification in Pastry Arts or a related field, along with 3–5 years of professional pastry experience, preferably in luxury hotels. Essential technical skills include classic and contemporary pastry techniques, chocolate work, and experience with international and Middle Eastern specialties.
Experience Required
Minimum 2 year(s)
Chef de Partie - Pastry at Fairfield Inn Suites by Marriott Harrisburg International Airport
, , Qatar - Full Time
Skills Needed
Sanitation, Food Preparation, Cooking, Quality Control, Portioning, Ingredient Measurement, Team Support, Communication, Supervisory Skills, Safety Procedures, Kitchen Tools Usage, Presentation Standards, Waste Management, Guest Service, Problem Solving, Creativity
Specialization
Candidates should have at least 6 years of related work experience and 1 year of supervisory experience. A high school diploma or G.E.D. equivalent is preferred.
Experience Required
Minimum 5 year(s)
Chef de Partie - Pastry at Wynn Resorts
Las Vegas, Nevada, United States - Full Time
Skills Needed
Culinary Skills, Sanitation Knowledge, Knife Skills, Team Leadership, Food Preparation, Quality Control, Inventory Management, Problem Solving, Time Management, Communication, Mathematical Calculations, Recipe Following, Organizational Skills, Pressure Handling, Logical Thinking
Specialization
Candidates should have 3-5 years of culinary experience in a similar role, preferably in a high-volume, luxury environment. Strong communication skills in English and the ability to work under pressure are essential, along with a valid health card.
Experience Required
Minimum 2 year(s)
Chef de Partie - Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Ekpene, Cross River State, Nigeria -
Full Time

Start Date

Immediate

Expiry Date

04 Jun, 26

Salary

0.0

Posted On

06 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Arts, Food Preparation, Kitchen Supervision, Menu Development, Food Safety, Team Leadership, Inventory Management, Plating, HACCP Compliance, OSHA Compliance, Employee Training, Customer Service, Budget Management, Problem Solving, Communication, Interpersonal Skills

Industry

Hospitality

Description
JOB SUMMARY   Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.   CANDIDATE PROFILE    Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.   CORE WORK ACTIVITIES   Ensuring Culinary Standards and Responsibilities are Met  • Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications. • Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Maintains food preparation handling and correct storage standards. • Recognizes superior quality products, presentations and flavor. • Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet, pastry shop). • Communications production needs to key personnel. • Produces production prep list. • Assists in developing daily and seasonal menu items. • Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department). • Assists in estimating daily restaurant production needs. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Checks the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented and creates decorative food displays.   Leading Kitchen Team • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Leads shift teams while personally preparing food items and executing requests based on required specifications. • Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees’ absence. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensuring and maintaining the productivity level of employees. • Ensures employees are cross-trained to support successful daily operations. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Assumes duties of the Sous Chef in his/her absence. • Assists Chef in daily line up and conducts in his/her absence.   Establishing and Maintaining Kitchen Goals • Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. • Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. • Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. • Effectively investigates, reports and follows-up on employee accidents. • Knows and implements company safety standards.   Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Sets a positive example for guest relations. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. • Empowers employees to provide excellent customer service. • Handles guest problems and complaints. • Interacts with guests to obtain feedback on product quality and service levels.   Managing and Conducting Human Resource Activities  • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. • Manages employee progressive discipline procedures. • Participates in the employee performance appraisal process, providing feedback as needed. • Uses all available on the job training tools for employees. • Assists as needed in the interviewing and hiring of employee team members with appropriate skills.   Additional Responsibilities  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. This position is for Nigerian (Local) only     At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Where timeless classics are woven with modern details. Where business meets pleasure. Where even when travelers are global, they can experience the local. As a member of the team, you will become part of our united Four Points by Sheraton community where everyone is welcome, we support each other, and every hotel matters. We provide exactly what guests need in an uncomplicated way. If you are seeking opportunities to put guests at ease in a friendly, genuine and approachable environment, join our team. In joining Four Points, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global  team, and become the best version of you.
Responsibilities
The Chef de Partie assists the Sous Chef in maintaining quality and consistency across assigned kitchen areas by personally performing tasks, leading staff, and managing food-related functions. This role involves supervising food preparation, ensuring compliance with recipes and standards, and developing team members to improve operational results.
Chef de Partie - Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Ekpene, Cross River State, Nigeria - Full Time
Skills Needed
Culinary Arts, Food Preparation, Kitchen Supervision, Menu Development, Food Safety, Team Leadership, Inventory Management, Plating, Haccp Compliance, Osha Compliance, Employee Training, Customer Service, Budget Management, Problem Solving, Communication, Interpersonal Skills
Specialization
Candidates need either a high school diploma or GED with four years of relevant culinary experience, or a 2-year degree in Culinary Arts/Hospitality with two years of related experience. Key duties include supervising kitchen operations, ensuring strict adherence to sanitation and food standards, and leading kitchen teams effectively.
Experience Required
Minimum 2 year(s)
Chef de Partie - Bakery at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Amman, Amman, Jordan - Full Time
Skills Needed
Food Preparation, Cooking, Baking, Portion Control, Quality Control, Recipe Adherence, Food Safety, Communication, Teamwork, Training, Scheduling, Employee Evaluation, Coaching, Maintenance Reporting, Professional Appearance
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no prior supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds.
Experience Required
Minimum 2 year(s)
Chef de Partie - Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Doha, , Qatar - Full Time
Skills Needed
Sanitation, Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Waste Minimization, Cost Control, Kitchen Safety, Supervision, Communication, Team Support, Guest Service, Cleaning, Appliance Monitoring
Specialization
Candidates must adhere to all health and safety regulations, demonstrate proficiency in weighing, mixing, testing, and serving food according to established standards, and ensure proper portioning and garnish. A high school diploma or G.E.D. equivalent is preferred, requiring at least 6 years of related work experience, including 1 year of supervisory experience.
Experience Required
Minimum 5 year(s)
Chef de Partie - Bar 30 at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Food Preparation, Kitchen Supervision, Menu Development, Food Safety, Staff Training, Inventory Management, Budget Management, Quality Control, Plating, Haccp, Osha, Guest Relations, Team Leadership, Problem Solving, Interpersonal Communication
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties involve supervising kitchen operations, leading teams, setting performance goals, and ensuring exceptional customer service while adhering to all safety and health regulations.
Experience Required
Minimum 2 year(s)
Demi-chef de partie H/F at Beaumarly
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Production, Plating, Recipe Adherence, Station Setup, Haccp Standards, Hygiene, Teamwork, Culinary Technique, Italian Cuisine, Rigor, Passion, Creativity
Specialization
Candidates must have a minimum of two years of experience in a kitchen, ideally in an establishment of similar standing, possessing solid culinary technique and a strong affinity for Italian cuisine. The ideal applicant is rigorous, passionate, enjoys teamwork, and seeks to contribute to a demanding, creative, and convivial new restaurant opening.
Experience Required
Minimum 2 year(s)
Chef De Partie - Pastry at Accor
Sunshine Coast, Queensland, Australia - Full Time
Skills Needed
Pastry Preparation, Bakery Production, Cost Margins, Food Safety Compliance, Haccp, Menu Innovation, Leadership, Mentoring, Time Management, Detail Oriented, Quality Control, A La Carte Dessert Preparation, Large Scale Event Production
Specialization
Candidates must be trade qualified in Patisserie with a minimum of three years of experience, preferably in a hotel or high-volume hospitality setting, including experience with large-scale catering operations. Essential qualifications include strong knowledge of HACCP, creativity, detail orientation, quality focus, and effective time management under pressure.
Experience Required
Minimum 2 year(s)
Chef de Partie / Cook 1 at Auberge Collection
Kennebunk, Maine, United States - Full Time
Skills Needed
Attention To Detail, Pastry Techniques, Inventory Management, Sanitation Regulations, Equipment Maintenance, Team Training, Mise En Place, Event Organization, Culinary Skills, Seasonal Menu Development
Specialization
Candidates must have at least 1 year of pastry experience and a general understanding of savory kitchen areas. Preferred qualifications include 3 or more years of experience in a similar role.
Experience Required
Minimum 2 year(s)
Chef de Partie - Pastry at Wynn Resorts
Las Vegas, Nevada, United States - Full Time
Skills Needed
Culinary Arts, Pastry Preparation, Kitchen Supervision, Food Safety, Sanitation, Inventory Management, Knife Skills, Team Leadership, Problem Solving, Time Management, Recipe Execution, Mathematical Calculations, Communication, Organization
Specialization
Candidates must have 3-5 years of culinary experience, preferably in a high-volume luxury environment, and possess strong knife skills and sanitation knowledge. Applicants must be at least 18 years old, hold a valid health card, and be able to communicate effectively in English.
Experience Required
Minimum 2 year(s)
Chef de Partie - Bakery at Accor
Ahmedabad, gujarat, India - Full Time
Skills Needed
Food Production, Kitchen Cleanliness, Hygiene Standards, Teamwork, Working Under Pressure, Fast Paced Environment
Specialization
Candidates must possess the ability to work effectively under pressure within a fast-paced setting and demonstrate the capacity to collaborate cohesively as part of a team. Specific diplomas or certifications may be required, though none are explicitly listed here.
Chef de Partie - Indian at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Krabi, , Thailand - Full Time
Skills Needed
Food Preparation, Sanitation, Menu Planning, Kitchen Management, Staff Supervision, Quality Control, Food Safety, Inventory Management, Cost Control, Culinary Techniques, Team Leadership, Communication, Equipment Maintenance, Portion Control, Recipe Adherence
Specialization
Candidates must possess at least 6 years of related culinary experience and 1 year of supervisory experience. A high school diploma or G.E.D. equivalent is required for this position.
Experience Required
Minimum 5 year(s)
Demi Chef de partie H/F at Fuga Family
Paris, Ile-de-France, France - Full Time
Skills Needed
Cooking Techniques, Knife Skills, Seasoning, Mise En Place, Service Rhythm Management, Culinary Precision, Team Leadership, Food Preparation, Menu Execution, Kitchen Organization
Specialization
Candidates must possess a solid foundation in fundamental cooking techniques, including preparation, cutting, and seasoning. You should demonstrate the ability to work autonomously, maintain rhythm during service, and take initiative within a professional kitchen environment.
Experience Required
Minimum 2 year(s)
Chef de Partie - Bakery at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Krabi, , Thailand - Full Time
Skills Needed
Food Preparation, Sanitation, Recipe Adherence, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Food Presentation, Menu Planning, Waste Reduction, Communication, Time Management, Culinary Techniques, Equipment Maintenance, Guest Service
Specialization
Candidates must have at least 6 years of related culinary experience and 1 year of supervisory experience. A high school diploma or G.E.D. equivalent is required for this position.
Experience Required
Minimum 5 year(s)
Chef de Partie / Cook 1 at Auberge Collection
Kennebunk, Maine, United States - Full Time
Skills Needed
Pastry Techniques, Mise En Place, Inventory Management, Sanitation Regulations, Food Safety, Time Management, Team Collaboration, Saute, Pantry, Grill, Equipment Maintenance, Training, Menu Development
Specialization
Candidates must have at least 1 to 3 years of pastry experience and a general understanding of savory kitchen operations. Strong attention to detail, the ability to work a flexible schedule including weekends and holidays, and the physical capacity to lift up to 25 lbs are required.
Experience Required
Minimum 2 year(s)
Chef de Partie (Pastry) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Food Preparation, Cooking, Baking, Portion Control, Garnishing, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Communication, Teamwork, Safety Procedures, Professional Appearance, Guest Service
Specialization
Candidates should possess a technical, trade, or vocational school degree and have at least 3 years of related work experience, although no prior supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside the ability to communicate professionally and support team goals.
Experience Required
Minimum 2 year(s)
Chef de Partie - Bakery at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Amman, Amman, Jordan - Full Time
Skills Needed
Food Preparation, Cooking, Baking, Portion Control, Quality Control, Recipe Adherence, Food Safety, Communication, Teamwork, Training, Scheduling, Employee Evaluation, Coaching, Maintenance Reporting, Professional Appearance
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no prior supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds.
Experience Required
Minimum 2 year(s)
Chef de partie (F/H/NB) at Chateauform'
Paris, Ile-de-France, France - Full Time
Skills Needed
Food Preparation, Plating, Quality Standards, Food Safety, Stock Management, Team Leadership, Haccp Procedures, Menu Planning, Inventory Control, Culinary Techniques, Communication, Autonomy, Problem Solving
Specialization
Candidates must possess significant experience as a Chef de Partie, ideally in a luxury establishment, along with excellent knowledge of culinary techniques and food products. Required attributes include dynamism, rigor, organization, responsibility, autonomy, and strong communication and leadership skills, complemented by a food safety/HACCP certificate.
Experience Required
Minimum 5 year(s)
Chef de Partie - Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Doha, , Qatar - Full Time
Skills Needed
Sanitation, Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Waste Minimization, Cost Control, Kitchen Safety, Supervision, Team Support, Guest Service, Cleaning, Appliance Monitoring
Specialization
Candidates must adhere to all health and safety regulations, possess strong skills in food preparation, cooking, and cost control, and demonstrate the ability to work safely and professionally. A high school diploma or G.E.D. equivalent is preferred, along with at least 6 years of related work experience, including 1 year of supervisory experience.
Experience Required
Minimum 5 year(s)
Chef de Partie – Pastry at Accor
Al Khobar, Eastern Province, Saudi Arabia - Full Time
Skills Needed
Pastry Production, Dessert Execution, Plated Pastries, Buffet Displays, Banquet Production, Menu Development, Mise En Place, Staff Supervision, Quality Monitoring, Haccp Compliance, Food Safety, Cost Control, Chocolate Work, Cake Concepts, Plating Techniques, Luxury Hospitality
Specialization
Candidates must possess a diploma or certification in Pastry Arts or a related field, along with 3–5 years of professional pastry experience, preferably in luxury hotels. Essential technical skills include classic and contemporary pastry techniques, chocolate work, and experience with international and Middle Eastern specialties.
Experience Required
Minimum 2 year(s)
Chef de Partie - Pastry at Fairfield Inn Suites by Marriott Harrisburg International Airport
, , Qatar - Full Time
Skills Needed
Sanitation, Food Preparation, Cooking, Quality Control, Portioning, Ingredient Measurement, Team Support, Communication, Supervisory Skills, Safety Procedures, Kitchen Tools Usage, Presentation Standards, Waste Management, Guest Service, Problem Solving, Creativity
Specialization
Candidates should have at least 6 years of related work experience and 1 year of supervisory experience. A high school diploma or G.E.D. equivalent is preferred.
Experience Required
Minimum 5 year(s)
Chef de Partie - Pastry at Wynn Resorts
Las Vegas, Nevada, United States - Full Time
Skills Needed
Culinary Skills, Sanitation Knowledge, Knife Skills, Team Leadership, Food Preparation, Quality Control, Inventory Management, Problem Solving, Time Management, Communication, Mathematical Calculations, Recipe Following, Organizational Skills, Pressure Handling, Logical Thinking
Specialization
Candidates should have 3-5 years of culinary experience in a similar role, preferably in a high-volume, luxury environment. Strong communication skills in English and the ability to work under pressure are essential, along with a valid health card.
Experience Required
Minimum 2 year(s)