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Chef De Partie Jobs overseas

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Demi Chef de Partie (Indian) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Viman Nagar, maharashtra, India - Full Time
Skills Needed
Indian Cuisine, Food Preparation, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Quality Control, Team Collaboration, Inventory Monitoring, Garnishing
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, Mimi Kakushi at Accor
Miami Beach, Florida, United States - Full Time
Skills Needed
Japanese Cuisine, Kitchen Management, Food Production, Inventory Management, Food Safety, Sanitation Standards, Staff Training, Cost Control, Recipe Adherence, Quality Control
Specialization
Candidates must be able to coordinate culinary operations and manage food costs while maintaining high service levels. Experience in Japanese cuisine and the ability to train and lead kitchen staff is expected.
Experience Required
Minimum 2 year(s)
Catering Demi Chef De Partie at Power International Holding
, , Qatar - Full Time
Skills Needed
Cooking Techniques, Food Preparation, Kitchen Operations, Inventory Management, Food Presentation, Staff Supervision, Food Safety, Sanitation Standards, Menu Planning, Time Management, Communication, Haute Cuisine
Specialization
Requires a minimum of 5 years of working experience, including 3 years of relevant experience, with GCC experience being a plus. A diploma in Culinary Arts or a related field is required.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie - Pastry at Accor
Makati, Metro Manila, Philippines - Full Time
Skills Needed
Pastry Cooking, Food Presentation, Haccp Standards, Food Safety, Hygiene, Mise En Place, Inventory Management, Staff Training, Portion Control, Ms Office
Specialization
Requires a degree in Culinary Arts or related field and at least two years of relevant experience in a luxury hotel. Proficiency in pastry techniques and MS Office is expected, with chef training courses being an advantage.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie – Tandoor at Accor
Bengaluru, karnataka, India - Full Time
Skills Needed
Tandoor Cooking, Kitchen Planning, People Management, Financial Management, Operational Management, Food Hygiene, Safety Standards, Inventory Management, Menu Planning, Staff Training, Food Presentation, Western Cuisine Techniques
Specialization
Requires a diploma or certification in Culinary Arts with 1-2 years of experience in a hotel or fine-dining setting. Candidates must have strong knowledge of food hygiene, safety standards, and the ability to work in a fast-paced kitchen environment.
Chef de Partie, Mimi Kakushi at Accor
Miami Beach, Florida, United States - Full Time
Skills Needed
Kitchen Management, Food Production, Inventory Management, Food Safety, Sanitation Standards, Staff Training, Recipe Adherence, Cost Control, Guest Relations, Equipment Maintenance
Specialization
The candidate must be able to prepare dishes according to established recipes while maintaining consistency and presentation. They should possess the ability to supervise kitchen staff and manage food costs within budgetary guidelines.
Experience Required
Minimum 2 year(s)
CDD - Demi-Chef de Partie H/F at Accor
La Boissière-des-Landes, Pays de la Loire, France - Full Time
Skills Needed
Culinary Techniques, Plating, Haccp, Team Coordination, Food Safety, Inventory Management, Cost Optimization, Time Management, Creativity, Autonomy, Proactivity, Versatility
Specialization
Requires previous culinary experience in a high-end establishment. Candidates must be rigorous, dynamic, and possess a strong team spirit and creativity.
Experience Required
Minimum 2 year(s)
Demi-chef de partie (H/F/NB) at Accor
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Food Preparation, Kitchen Management, Team Supervision, Hygiene Standards, Inventory Management, Pressure Management, Organization, Teamwork, Recipe Adherence, Cleaning And Maintenance
Specialization
Candidates must be organized, rigorous regarding expiration dates, and capable of managing pressure in a fast-paced environment. Previous experience cooking for large groups and the ability to lead and distribute tasks to junior staff are required.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie (pastry) at Minor International
Doha, , Qatar - Full Time
Skills Needed
Pastry Preparation, Food Presentation, Kitchen Leadership, Health And Safety Standards, Personal Hygiene, Teamwork, Customer Service, Time Management
Specialization
Requires a Bachelor's or culinary degree and at least one year of experience as a Demi Chef in hotels or restaurants. Candidates must demonstrate strong leadership, interpersonal skills, and a commitment to operational excellence.
Experience Required
Minimum 2 year(s)
CDD - Demi-Chef de Partie H/F at Accor
La Boissière-des-Landes, Pays de la Loire, France - Full Time
Skills Needed
Culinary Techniques, Plating, Haccp, Team Coordination, Cost Optimization, Inventory Management, Food Safety, Time Management, Creativity, Autonomy, Proactivity, Versatility
Specialization
Requires previous culinary experience in a high-end establishment. Candidates must be dynamic, rigorous, and possess a strong team spirit and creative approach.
Experience Required
Minimum 2 year(s)
Night shift - Chef De Partie at BaxterStorey Ireland Ltd
Northampton, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Station Management, Food Safety, Sanitation Practices, Quality Control, Team Collaboration, Menu Development, Kitchen Maintenance, Attention To Detail, Organizational Skills, Communication, Teamwork
Specialization
Candidates should have proven experience as a Commis Chef or in a similar role with a strong understanding of cooking techniques and food safety. The ability to work effectively in a fast-paced, high-pressure environment with excellent attention to detail is required.
Commis | Demi Chef de Partie | Chef de Partie (Seasonal) at Four Seasons Hotels Limited - Turkey
Mykonos, Aegean, Greece - Full Time
Skills Needed
Food Preparation, Culinary Techniques, Food Safety Standards, Hygiene Standards, Kitchen Operations, Team Leadership, Mise En Place, Service Flow Management, Menu Execution, Staff Training
Specialization
Candidates must have previous experience in a professional or luxury hotel kitchen and possess strong knowledge of food safety and preparation techniques. Applicants are required to have eligibility to work in Greece, such as an EU passport or a valid work permit.
Experience Required
Minimum 2 year(s)
Cuisinier / Chef de Partie H/F at Belambra Clubs & Hôtels
Tignes, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Production, Plating, Haccp, Food Safety, Show Cooking, Pizza Making, Customer Service, Menu Adherence, Inventory Storage, Kitchen Management
Specialization
Requires a CAP/BEP in cooking and at least two years of professional experience. Candidates must master HACCP processes and possess strong interpersonal skills for guest interaction.
Experience Required
Minimum 2 year(s)
Chef de Partie (Hotel Kitchen) at River Cree Resort & Casino
Enoch, Utah, United States - Full Time
Skills Needed
Culinary Skills, Food Handling, Sanitation Standards, Decision Making, Problem Solving, Time Management, Organizational Skills, Conflict Management, Teamwork, Attention To Detail, Supervision, Food Cost Control
Specialization
Requires a high school diploma and at least six years of cooking experience in a high-volume environment. Preferred qualifications include previous Chef de Partie experience, hotel experience, and Food Safe Certification.
Experience Required
Minimum 5 year(s)
Chef de partie pâtisserie (H/F) at Radisson Hotel Group
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Pastry Preparation, Culinary Arts, Food Safety, Hygiene Standards, Cost Control, Inventory Management, Team Collaboration, Creativity, Customer Service, Operational Efficiency
Specialization
Candidates must have confirmed experience in a similar demanding culinary environment and possess strong technical pastry skills. A proactive, solution-oriented attitude and a commitment to exceptional service are essential for this role.
Experience Required
Minimum 2 year(s)
Cuisinier / Chef de Partie H/F at Belambra Clubs & Hôtels
Hyères, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Production, Food Preparation, Plating, Menu Planning, Haccp, Hygiene And Safety Standards, Stock Management, Customer Service, Show Cooking, Pizza Making, Teamwork, Communication
Specialization
Candidates must hold a minimum of a CAP/BEP in culinary arts and possess at least two years of professional experience. Strong interpersonal skills, meticulous attention to detail, and a solid understanding of HACCP processes are required.
Experience Required
Minimum 2 year(s)
Chef de Partie - Pastry/Bakery at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangkok, Bangkok, Thailand - Full Time
Skills Needed
Pastry Preparation, Bakery Production, Food Safety, Menu Planning, Quality Control, Inventory Management, Team Collaboration, Customer Service, Food Presentation, Kitchen Maintenance, Recipe Adherence, Communication, Time Management, Professionalism, Safety Compliance
Specialization
Candidates must possess a technical, trade, or vocational school degree and at least 3 years of relevant work 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 ( Mimi Kakushi) at Accor
Parikia, Aegean, Greece - Full Time
Skills Needed
Culinary Techniques, International Cuisine, Food Safety, Haccp, Kitchen Management, Menu Preparation, Portion Control, Mise En Place, Team Training, Stock Management, Food Cost Control, Equipment Maintenance, Fine Dining Service, Communication, Teamwork, Attention To Detail
Specialization
Candidates must hold a culinary degree or diploma and possess 3-5 years of experience in high-end or luxury restaurant environments. Proficiency in English and eligibility to work in an EU country are mandatory requirements.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie - Butchery at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Udaipur, Rajasthan, India - Full Time
Skills Needed
Butchery, Food Preparation, Temperature Regulation, Portion Control, Food Safety, Recipe Adherence, Inventory Management, Staff Coaching, Quality Control, Kitchen Operations
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Demi-Chef de Partie Cuisine H/F at Ephemera Group
Montpellier, Occitania, France - Full Time
Skills Needed
Culinary Basics, Cooking Techniques, Haccp Standards, Kitchen Hygiene, Station Management, Team Supervision, Plating, Food Preparation, Inventory Control, Time Management, Pressure Management, Collaboration
Specialization
Candidates must hold a culinary diploma (CAP, BEP, Bac Pro or equivalent) and have essential prior experience as a Commis or Demi-Chef de Partie. Proficiency in cooking techniques, HACCP standards, and the ability to work under pressure in a team environment are required.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie (Indian) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Viman Nagar, maharashtra, India -
Full Time

Start Date

Immediate

Expiry Date

14 Aug, 26

Salary

0.0

Posted On

16 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Indian Cuisine, Food Preparation, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Quality Control, Team Collaboration, Inventory Monitoring, Garnishing

Industry

Hospitality

Description
POSITION SUMMARY   Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.   Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.   PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None       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.

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Responsibilities
Prepare and cook Indian cuisine according to recipes and quality standards while maintaining food logs and monitoring food quality. Assist in training and motivating employees while ensuring adherence to safety and security policies.
Demi Chef de Partie (Indian) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Viman Nagar, maharashtra, India - Full Time
Skills Needed
Indian Cuisine, Food Preparation, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Quality Control, Team Collaboration, Inventory Monitoring, Garnishing
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, Mimi Kakushi at Accor
Miami Beach, Florida, United States - Full Time
Skills Needed
Japanese Cuisine, Kitchen Management, Food Production, Inventory Management, Food Safety, Sanitation Standards, Staff Training, Cost Control, Recipe Adherence, Quality Control
Specialization
Candidates must be able to coordinate culinary operations and manage food costs while maintaining high service levels. Experience in Japanese cuisine and the ability to train and lead kitchen staff is expected.
Experience Required
Minimum 2 year(s)
Catering Demi Chef De Partie at Power International Holding
, , Qatar - Full Time
Skills Needed
Cooking Techniques, Food Preparation, Kitchen Operations, Inventory Management, Food Presentation, Staff Supervision, Food Safety, Sanitation Standards, Menu Planning, Time Management, Communication, Haute Cuisine
Specialization
Requires a minimum of 5 years of working experience, including 3 years of relevant experience, with GCC experience being a plus. A diploma in Culinary Arts or a related field is required.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie - Pastry at Accor
Makati, Metro Manila, Philippines - Full Time
Skills Needed
Pastry Cooking, Food Presentation, Haccp Standards, Food Safety, Hygiene, Mise En Place, Inventory Management, Staff Training, Portion Control, Ms Office
Specialization
Requires a degree in Culinary Arts or related field and at least two years of relevant experience in a luxury hotel. Proficiency in pastry techniques and MS Office is expected, with chef training courses being an advantage.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie – Tandoor at Accor
Bengaluru, karnataka, India - Full Time
Skills Needed
Tandoor Cooking, Kitchen Planning, People Management, Financial Management, Operational Management, Food Hygiene, Safety Standards, Inventory Management, Menu Planning, Staff Training, Food Presentation, Western Cuisine Techniques
Specialization
Requires a diploma or certification in Culinary Arts with 1-2 years of experience in a hotel or fine-dining setting. Candidates must have strong knowledge of food hygiene, safety standards, and the ability to work in a fast-paced kitchen environment.
Chef de Partie, Mimi Kakushi at Accor
Miami Beach, Florida, United States - Full Time
Skills Needed
Kitchen Management, Food Production, Inventory Management, Food Safety, Sanitation Standards, Staff Training, Recipe Adherence, Cost Control, Guest Relations, Equipment Maintenance
Specialization
The candidate must be able to prepare dishes according to established recipes while maintaining consistency and presentation. They should possess the ability to supervise kitchen staff and manage food costs within budgetary guidelines.
Experience Required
Minimum 2 year(s)
CDD - Demi-Chef de Partie H/F at Accor
La Boissière-des-Landes, Pays de la Loire, France - Full Time
Skills Needed
Culinary Techniques, Plating, Haccp, Team Coordination, Food Safety, Inventory Management, Cost Optimization, Time Management, Creativity, Autonomy, Proactivity, Versatility
Specialization
Requires previous culinary experience in a high-end establishment. Candidates must be rigorous, dynamic, and possess a strong team spirit and creativity.
Experience Required
Minimum 2 year(s)
Demi-chef de partie (H/F/NB) at Accor
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Food Preparation, Kitchen Management, Team Supervision, Hygiene Standards, Inventory Management, Pressure Management, Organization, Teamwork, Recipe Adherence, Cleaning And Maintenance
Specialization
Candidates must be organized, rigorous regarding expiration dates, and capable of managing pressure in a fast-paced environment. Previous experience cooking for large groups and the ability to lead and distribute tasks to junior staff are required.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie (pastry) at Minor International
Doha, , Qatar - Full Time
Skills Needed
Pastry Preparation, Food Presentation, Kitchen Leadership, Health And Safety Standards, Personal Hygiene, Teamwork, Customer Service, Time Management
Specialization
Requires a Bachelor's or culinary degree and at least one year of experience as a Demi Chef in hotels or restaurants. Candidates must demonstrate strong leadership, interpersonal skills, and a commitment to operational excellence.
Experience Required
Minimum 2 year(s)
CDD - Demi-Chef de Partie H/F at Accor
La Boissière-des-Landes, Pays de la Loire, France - Full Time
Skills Needed
Culinary Techniques, Plating, Haccp, Team Coordination, Cost Optimization, Inventory Management, Food Safety, Time Management, Creativity, Autonomy, Proactivity, Versatility
Specialization
Requires previous culinary experience in a high-end establishment. Candidates must be dynamic, rigorous, and possess a strong team spirit and creative approach.
Experience Required
Minimum 2 year(s)
Night shift - Chef De Partie at BaxterStorey Ireland Ltd
Northampton, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Station Management, Food Safety, Sanitation Practices, Quality Control, Team Collaboration, Menu Development, Kitchen Maintenance, Attention To Detail, Organizational Skills, Communication, Teamwork
Specialization
Candidates should have proven experience as a Commis Chef or in a similar role with a strong understanding of cooking techniques and food safety. The ability to work effectively in a fast-paced, high-pressure environment with excellent attention to detail is required.
Commis | Demi Chef de Partie | Chef de Partie (Seasonal) at Four Seasons Hotels Limited - Turkey
Mykonos, Aegean, Greece - Full Time
Skills Needed
Food Preparation, Culinary Techniques, Food Safety Standards, Hygiene Standards, Kitchen Operations, Team Leadership, Mise En Place, Service Flow Management, Menu Execution, Staff Training
Specialization
Candidates must have previous experience in a professional or luxury hotel kitchen and possess strong knowledge of food safety and preparation techniques. Applicants are required to have eligibility to work in Greece, such as an EU passport or a valid work permit.
Experience Required
Minimum 2 year(s)
Cuisinier / Chef de Partie H/F at Belambra Clubs & Hôtels
Tignes, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Production, Plating, Haccp, Food Safety, Show Cooking, Pizza Making, Customer Service, Menu Adherence, Inventory Storage, Kitchen Management
Specialization
Requires a CAP/BEP in cooking and at least two years of professional experience. Candidates must master HACCP processes and possess strong interpersonal skills for guest interaction.
Experience Required
Minimum 2 year(s)
Chef de Partie (Hotel Kitchen) at River Cree Resort & Casino
Enoch, Utah, United States - Full Time
Skills Needed
Culinary Skills, Food Handling, Sanitation Standards, Decision Making, Problem Solving, Time Management, Organizational Skills, Conflict Management, Teamwork, Attention To Detail, Supervision, Food Cost Control
Specialization
Requires a high school diploma and at least six years of cooking experience in a high-volume environment. Preferred qualifications include previous Chef de Partie experience, hotel experience, and Food Safe Certification.
Experience Required
Minimum 5 year(s)
Chef de partie pâtisserie (H/F) at Radisson Hotel Group
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Pastry Preparation, Culinary Arts, Food Safety, Hygiene Standards, Cost Control, Inventory Management, Team Collaboration, Creativity, Customer Service, Operational Efficiency
Specialization
Candidates must have confirmed experience in a similar demanding culinary environment and possess strong technical pastry skills. A proactive, solution-oriented attitude and a commitment to exceptional service are essential for this role.
Experience Required
Minimum 2 year(s)
Cuisinier / Chef de Partie H/F at Belambra Clubs & Hôtels
Hyères, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Production, Food Preparation, Plating, Menu Planning, Haccp, Hygiene And Safety Standards, Stock Management, Customer Service, Show Cooking, Pizza Making, Teamwork, Communication
Specialization
Candidates must hold a minimum of a CAP/BEP in culinary arts and possess at least two years of professional experience. Strong interpersonal skills, meticulous attention to detail, and a solid understanding of HACCP processes are required.
Experience Required
Minimum 2 year(s)
Chef de Partie - Pastry/Bakery at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangkok, Bangkok, Thailand - Full Time
Skills Needed
Pastry Preparation, Bakery Production, Food Safety, Menu Planning, Quality Control, Inventory Management, Team Collaboration, Customer Service, Food Presentation, Kitchen Maintenance, Recipe Adherence, Communication, Time Management, Professionalism, Safety Compliance
Specialization
Candidates must possess a technical, trade, or vocational school degree and at least 3 years of relevant work 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 ( Mimi Kakushi) at Accor
Parikia, Aegean, Greece - Full Time
Skills Needed
Culinary Techniques, International Cuisine, Food Safety, Haccp, Kitchen Management, Menu Preparation, Portion Control, Mise En Place, Team Training, Stock Management, Food Cost Control, Equipment Maintenance, Fine Dining Service, Communication, Teamwork, Attention To Detail
Specialization
Candidates must hold a culinary degree or diploma and possess 3-5 years of experience in high-end or luxury restaurant environments. Proficiency in English and eligibility to work in an EU country are mandatory requirements.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie - Butchery at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Udaipur, Rajasthan, India - Full Time
Skills Needed
Butchery, Food Preparation, Temperature Regulation, Portion Control, Food Safety, Recipe Adherence, Inventory Management, Staff Coaching, Quality Control, Kitchen Operations
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Demi-Chef de Partie Cuisine H/F at Ephemera Group
Montpellier, Occitania, France - Full Time
Skills Needed
Culinary Basics, Cooking Techniques, Haccp Standards, Kitchen Hygiene, Station Management, Team Supervision, Plating, Food Preparation, Inventory Control, Time Management, Pressure Management, Collaboration
Specialization
Candidates must hold a culinary diploma (CAP, BEP, Bac Pro or equivalent) and have essential prior experience as a Commis or Demi-Chef de Partie. Proficiency in cooking techniques, HACCP standards, and the ability to work under pressure in a team environment are required.
Experience Required
Minimum 2 year(s)