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Chef De Partie Jobs overseas

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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 / 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 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 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 (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
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 - 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)
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 - 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 - 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)
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)
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)
Breakfast Chef de Partie at Accor
Gold Coast City, Queensland, Australia - Full Time
Skills Needed
Culinary Skills, Menu Design, Food Safety, Hygiene Standards, Leadership, Team Coordination, Time Management, Communication, Cost Control, Presentation Skills, Organisational Skills, Mentoring, High End Cuisine, Culinary Techniques, Service Execution, Waste Minimisation
Specialization
A Certificate III in Commercial Cookery and proven experience in a luxury hotel kitchen environment are required. Strong technical skills and the ability to lead and mentor junior team members are essential.
Experience Required
Minimum 2 year(s)
Breakfast Chef de Partie at Accor
Wellington, Wellington, New Zealand - Full Time
Skills Needed
Food Preparation, Presentation, Food Safety, Hygiene, Health & Safety Standards, Supervision, Delegation, Stock Control, Cost Margins, Communication, Time Management, Organisational Skills, Leadership, Mentoring, Training, Creativity
Specialization
Candidates must have full New Zealand working rights and proven leadership or supervisory experience, preferably within a luxury hotel or 5-star environment. Strong organizational skills, the ability to work efficiently under pressure, and a commitment to professional behaviour are essential.
Experience Required
Minimum 2 year(s)
Qualified Chef De Partie at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Skills, Leadership, Creativity, Attention To Detail, Food Safety, Haccp, Team Collaboration, Menu Design
Specialization
Candidates must have a relevant Commercial Cookery Certification and demonstrated experience in a high-end kitchen environment. A genuine passion for hospitality and service excellence is also essential.
Experience Required
Minimum 2 year(s)
Chef de Partie - Yalumba at SpringHill Suites by Marriott Loveland Kana Hotel Group
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Food Preparation, Cooking, Ingredient Measurement, Food Quality Monitoring, Kitchen Sanitation, Safety Procedures, Team Collaboration, Professional Communication, Time Management, Attention To Detail, Recipe Adherence, Equipment Operation, Portion Control, Problem Solving, Customer Service, Workstation Organization
Specialization
A high school diploma or G.E.D. equivalent is preferred, along with at least 1 year of related work experience. No supervisory experience or specific licenses are required.
Chef de Partie (Bakery) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Pune, maharashtra, India - Full Time
Skills Needed
Food Preparation, Bakery, Kitchen Safety, Menu Planning, Quality Control, Inventory Management, Team Collaboration, Guest Service, Food Safety, Professional Communication, Time Management, Equipment Maintenance
Specialization
Candidates must possess a technical, trade, or vocational school degree and at least 3 years of relevant culinary experience. 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)
Chef de Partie - Banquet at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Petaling Jaya, Selangor, Malaysia - Full Time
Skills Needed
Food Preparation, Cooking, Portion Control, Garnish, Food Logs, Quality Monitoring, Communication, Recipe Adherence, Cold Food Preparation, Training, Scheduling, Safety Procedures, Appearance Standards, Teamwork, Guest Service
Specialization
Candidates should possess at least 3 years of related work experience and ideally hold a Technical, Trade, or Vocational School Degree, although no specific license or certification is required. The role involves physical demands such as standing for long periods and lifting up to 25 pounds, and requires strong teamwork and professional communication skills.
Experience Required
Minimum 2 year(s)
Chef de Partie - Banquet at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Petaling Jaya, Selangor, Malaysia - Full Time
Skills Needed
Food Preparation, Cooking, Portion Control, Garnish, Food Logs, Quality Monitoring, Communication, Recipe Adherence, Cold Food Preparation, Training, Scheduling, Safety Procedures, Guest Service, Teamwork, 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, alongside maintaining professional conduct and protecting company assets.
Experience Required
Minimum 2 year(s)
Chef de Partie - Tandoor at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bengaluru, karnataka, India - Full Time
Skills Needed
Culinary Talents, Food Preparation, Kitchen Supervision, Recipe Compliance, Food Safety Standards, Team Leadership, Menu Development, Plating, Inventory Management, Staff Training, Guest Relations, Budget Management, Haccp Compliance, Osha Compliance, Employee Coaching, Problem Solving
Specialization
Candidates need either a high school diploma or GED with four years of culinary experience, or a 2-year culinary degree with two years of relevant experience. Key requirements include supervising food production, leading kitchen teams, ensuring sanitation standards, and contributing to guest and employee satisfaction while managing budgets.
Experience Required
Minimum 2 year(s)
Chef de Partie / Cook 1 at Auberge Collection
Kennebunk, Maine, United States -
Full Time

Start Date

Immediate

Expiry Date

01 Jul, 26

Salary

0.0

Posted On

02 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Attention To Detail, Pastry Techniques, Inventory Management, Sanitation Regulations, Equipment Maintenance, Team Training, Mise En Place, Event Organization, Culinary Skills, Seasonal Menu Development

Industry

Hospitality

Description
Company Description A beloved local landmark for over 150 years, White Barn Inn, Auberge Collection is synonymous with warm New England hospitality, rustic charm, and uncompromising attention to detail. Just a 90-minute drive north of Boston in the charming coastal town of Kennebunk, Maine, the 28-room property is renowned as one of the country’s most distinctive getaways offering supreme levels of quality, luxury, and gracious service. The hotel's four waterfront cottages and one-of-a-kind houseboat boast coastal views and access to White Barn Marina. Amenities include an outdoor infinity pool, coastal views, an award-winning spa, two restaurants, convenient access to fine shopping and art galleries in Kennebunkport, as well as a variety of experiences from bike riding to local apple orchards to traditional Maine lobster bakes. The White Barn Restaurant, a culinary legend, Forbes Five Star and AAA Five Diamond fine dining destination, offers seasonal, contemporary New England cuisine while the new Little Barn is a casual eatery highlighting the local Maine farmstead and fisheries to the table in flavorful, approachable dishes. In summer 2020, White Barn Inn unveiled a property-wide redesign led by New York-based Jenny Wolf Interiors that refreshed guest rooms and public spaces with playful contemporary touches and elements from local Maine purveyors. For more information: auberge.com/whitebarninn Follow White Barn Inn on Facebook and Instagram @WhiteBarnAuberge Job Description The key responsibilities for this position are: Must thrive in a fast-paced, high volume work environment and have meticulous attention to detail. Oversees the production of mise en place and monitors proper storage and rotation of product. Assists in training new team members and developing their core competency on all pastry techniques Develops new seasonal items as needed. Assists in organising all prepared mise en place as it pertains to various events across the property Tracks inventory usage and relays necessary orders appropriately. Maintains and strictly abides by state sanitation/health regulations and resort requirements. Maintains complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely, and teaches this knowledge to new team members. Maintain complete knowledge of and comply with all departmental/resort policies and procedures, other information pertinent to the job performance. Qualifications Must have 1+ years of pastry experience and a general understanding of all areas of savory kitchen (saute, pantry, grill etc. Preferred 3+ years experience Additional Information Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. WBI Operations LLC is an Equal Opportunity Employer, M/F/D/V. WBI Operations LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, WBI Operations LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. Job Type: Non-Management
Responsibilities
The Chef de Partie is responsible for overseeing the production of mise en place, monitoring proper storage and rotation of products, and assisting in training new team members. The role also involves developing new seasonal items and maintaining compliance with sanitation regulations.
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 / 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 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 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 (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
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 - 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)
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 - 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 - 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)
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)
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)
Breakfast Chef de Partie at Accor
Gold Coast City, Queensland, Australia - Full Time
Skills Needed
Culinary Skills, Menu Design, Food Safety, Hygiene Standards, Leadership, Team Coordination, Time Management, Communication, Cost Control, Presentation Skills, Organisational Skills, Mentoring, High End Cuisine, Culinary Techniques, Service Execution, Waste Minimisation
Specialization
A Certificate III in Commercial Cookery and proven experience in a luxury hotel kitchen environment are required. Strong technical skills and the ability to lead and mentor junior team members are essential.
Experience Required
Minimum 2 year(s)
Breakfast Chef de Partie at Accor
Wellington, Wellington, New Zealand - Full Time
Skills Needed
Food Preparation, Presentation, Food Safety, Hygiene, Health & Safety Standards, Supervision, Delegation, Stock Control, Cost Margins, Communication, Time Management, Organisational Skills, Leadership, Mentoring, Training, Creativity
Specialization
Candidates must have full New Zealand working rights and proven leadership or supervisory experience, preferably within a luxury hotel or 5-star environment. Strong organizational skills, the ability to work efficiently under pressure, and a commitment to professional behaviour are essential.
Experience Required
Minimum 2 year(s)
Qualified Chef De Partie at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Skills, Leadership, Creativity, Attention To Detail, Food Safety, Haccp, Team Collaboration, Menu Design
Specialization
Candidates must have a relevant Commercial Cookery Certification and demonstrated experience in a high-end kitchen environment. A genuine passion for hospitality and service excellence is also essential.
Experience Required
Minimum 2 year(s)
Chef de Partie - Yalumba at SpringHill Suites by Marriott Loveland Kana Hotel Group
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Food Preparation, Cooking, Ingredient Measurement, Food Quality Monitoring, Kitchen Sanitation, Safety Procedures, Team Collaboration, Professional Communication, Time Management, Attention To Detail, Recipe Adherence, Equipment Operation, Portion Control, Problem Solving, Customer Service, Workstation Organization
Specialization
A high school diploma or G.E.D. equivalent is preferred, along with at least 1 year of related work experience. No supervisory experience or specific licenses are required.
Chef de Partie (Bakery) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Pune, maharashtra, India - Full Time
Skills Needed
Food Preparation, Bakery, Kitchen Safety, Menu Planning, Quality Control, Inventory Management, Team Collaboration, Guest Service, Food Safety, Professional Communication, Time Management, Equipment Maintenance
Specialization
Candidates must possess a technical, trade, or vocational school degree and at least 3 years of relevant culinary experience. 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)
Chef de Partie - Banquet at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Petaling Jaya, Selangor, Malaysia - Full Time
Skills Needed
Food Preparation, Cooking, Portion Control, Garnish, Food Logs, Quality Monitoring, Communication, Recipe Adherence, Cold Food Preparation, Training, Scheduling, Safety Procedures, Appearance Standards, Teamwork, Guest Service
Specialization
Candidates should possess at least 3 years of related work experience and ideally hold a Technical, Trade, or Vocational School Degree, although no specific license or certification is required. The role involves physical demands such as standing for long periods and lifting up to 25 pounds, and requires strong teamwork and professional communication skills.
Experience Required
Minimum 2 year(s)
Chef de Partie - Banquet at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Petaling Jaya, Selangor, Malaysia - Full Time
Skills Needed
Food Preparation, Cooking, Portion Control, Garnish, Food Logs, Quality Monitoring, Communication, Recipe Adherence, Cold Food Preparation, Training, Scheduling, Safety Procedures, Guest Service, Teamwork, 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, alongside maintaining professional conduct and protecting company assets.
Experience Required
Minimum 2 year(s)
Chef de Partie - Tandoor at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bengaluru, karnataka, India - Full Time
Skills Needed
Culinary Talents, Food Preparation, Kitchen Supervision, Recipe Compliance, Food Safety Standards, Team Leadership, Menu Development, Plating, Inventory Management, Staff Training, Guest Relations, Budget Management, Haccp Compliance, Osha Compliance, Employee Coaching, Problem Solving
Specialization
Candidates need either a high school diploma or GED with four years of culinary experience, or a 2-year culinary degree with two years of relevant experience. Key requirements include supervising food production, leading kitchen teams, ensuring sanitation standards, and contributing to guest and employee satisfaction while managing budgets.
Experience Required
Minimum 2 year(s)